Awesome Appetizer Recipes

I am a pretty good cook and like playing around with recipes. I have adapted these recipes for you to enjoy.

Crudité Vegetable Wreath with Ranch Dip

Ingredients

• • Crudité
  • 9 cups broccoli florets
  • 2 cups Brussels sprouts, trimmed
  • 1 cups green beans, trimmed
  • 2 cup sugar snap peas, strings removed
  • ½ bunch curly kale, washed
  • 2 cups cauliflower florets
  • 9 cherry tomatoes
• • Dip
  • 1 cup plain nonfat yogurt
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried
  • 4 teaspoons white-wine vinegar
  • 2 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper

Directions

• 1. To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
• 2. To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
• 3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
• To make ahead: Refrigerate for up to 1 day.

Artichokes and Shrimp Dip

Ingredients

• 8 whole artichokes
• ¼ cup olive oil
• ¼ cup lemon juice
• 2 tsp. salt 1 tsp. rosemary
• 2 4½ oz. cans shrimp
• 3/4 cup…Read More

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  I am a pretty good cook and like playing around with recipes. I have adapted these recipes for you to enjoy.

  Crudité Vegetable Wreath with Ranch Dip

  Ingredients

  • • Crudité
    • 9 cups broccoli florets
    • 2 cups Brussels sprouts, trimmed
    • 1 cups green beans, trimmed
    • 2 cup sugar snap peas, strings removed
    • ½ bunch curly kale, washed
    • 2 cups cauliflower florets
    • 9 cherry tomatoes
  • • Dip
    • 1 cup plain nonfat yogurt
    • ½ cup mayonnaise
    • 2 tablespoons finely chopped shallot
    • 2 tablespoons chopped fresh dill or 1 teaspoon dried
    • 4 teaspoons white-wine vinegar
    • 2 teaspoon garlic powder
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ½ teaspoon ground white pepper

  Directions

  • 1. To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
  • 2. To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
  • 3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
  • To make ahead: Refrigerate for up to 1 day.

  Artichokes and Shrimp Dip

  Ingredients

  • 8 whole artichokes
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tsp. salt 1 tsp. rosemary
  • 2 4½ oz. cans shrimp
  • 3/4 cup…Read More http://bit.ly/2hpXsOc