Tag Archives: dips

St. Patrick’s Day with Friends

Another year, another great St. Patricks day.  This year I decided to up the food and decoration game big time.  I am not going to lie – this is a pretty prep heavy, time consuming line up, so make sure to have some help.  I imported the best kind from Boston, my sister in law Sara.  I definitely wouldn’t have pulled it off without her – not sure if she has forgiven me yet for nearly killing her by blowing up so many balloons but as you can see it was totally worth it!

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I had seen these kinds of wall ballon displays plenty of times on Pinterest but always figured it was too much of a hassle.  Turns out it is pretty simple (just give yourself time to blow them up!) if you use gaffers tape.  I ordered a bunch of different color balloons and then blew them up (with help) to different sizes to add variety.  Then we just started taping them to the wall, stepping back, adding in more, until we got the desired look.  I had the gold letters left over from the Masters Party and voila!  Everyone loved it and ensured that my guests took lots of pictures.  Of course there had to be a favor (no decanters this year – sorry friends).  I went super simple and did cello bags with Rolos and rainbow ribbon – instant pot o’ gold.  

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On to the important stuff – the whiskey.  Make sure to stock up big time.  We are lucky as our local Costco carries large bottles of Jameson but this is also a place where you can get your guests involved – ask everyone to bring their favorite and you can taste and compare them.  Either way make sure to have plenty and shot glasses as well.  I found these adorable ones at my favorite custom online shop For Your Party.  

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After all that whiskey and Gunniess you are going to need a good spread.  I have found after many many St. Patrick’s parties that the key is heavy food to keep people standing.  I always make the infamous Ina Herb Dip – set it out with carrots and celery to make the Irish flag.  

Herb Dip 

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This year I added a hot dip as well because my girlfriend Erikka lent me her mini crock pot.  I have no idea how I don’t already have one of these – they are perfect for keeping dips hot and so cute!  Pretzels are a natural for cheese dip but really you could put this stuff on anything and it would taste good.

Warm Beer and Cheese Dip 

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Potatoes are obvious – not sure if my husband would come to the party if we didn’t have them.  A couple of years ago we went to the Irish Embassy’s St. Patrick’s Day party and they had these mini stuffed potatoes that were to die for so I wanted to replicate those.  As I said these are really labor intensive, but the good news is you can make them in advance and then warm them in the oven before your guests arrive.

Tiny Twice Baked Potatoes

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If you have read my previous St. Patrick’s posts you know that this rosemary scented brown butter soda bread is a staple.  It makes 2 loaves but it goes fast so you may want to make a double batch – serve with Irish butter of course.

Brown Butter Soda Bread

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Cause this all wasn’t enough I decided to make mini pot pies using the Beef and Guinness Short Ribs I made earlier in the month and froze. Then all you need to do is use a mini muffin pan and frozen pie crusts like Giada does in this mini pot pie recipe.

Last but not least you need to add something sweet to the menu so I made Irish Coffee Bars. They are delicious with whiskey! I hope you have a great St. Patrick’s Day

Chewy Irish Coffee Bars

Hummus

Hummus definitely falls into that category of foods where you ask yourself, “Is it worth making this or should I just buy some?”  There are plenty of good brands of hummus to purchase, especially if you doctor it up with a drizzle of olive oil or a sprinkling of zatar spice.  The thing is you can never quite buy yourself the super smooth, fresh tasting, garlicy punch of your own homemade hummus.  There are a zillion of hummus recipes out there and once again I have practically tried them all to try and find the right combination of teqniques.  Most purists will tell you to start with dried chickpeas, soak them over night, cook them with baking soda etc etc but at that point, for me at least, the scales of why can’t I just buy this and dispense with the hassle starts to tilt into convince’s favor.  So canned chickpeas it is.  That doesn’t mean there won’t be some work involved.  I found the somewhat tedious task of taking the skins off of the canned chickpeas makes for a substantially smoother and better tasting hummus.  It’s not as easy as just dumping the can into the food processor but at least it’s not a multi day effort.  To peel them, drain and rinse the canned chickpeas.  Then take the chickpea between your fingers and gently squeeze – you will find the weird white casing comes right off.  For a can of chickpeas it took me about 15 minutes – just turn on your favorite cooking show and get lost in the mindless task.

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From my research I learned that the other benefit of cooking your own chickpeas was that when they are warm they take on the other ingredients better.  Well here we can easily cheat that by quickly nuking the skinned chickpeas in the microwave for a couple of seconds before adding them to the food processor.  After that its just a matter of taste with the amount of tahini, lemon juice and garlic.  The recipe below is how I like it but play around and see what you like best – some people really want more of that sesame tahini flavor, others really hate lemon juice and replace it with water.  The method is the key and once you have that down the sky’s the limit.  Hummus away!

Hummus (printable version at the end of the post)

Inspiration:  simple but not too simple method of making hummus
Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.

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If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

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Hummus

  • Servings: 2 cups
  • Print

Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.  If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

Blue Cheese Mascarpone Dip

 

If you read my post last week about my favorite items from Trader Joe’s, then you know I am a sucker for everything they make with pumpkin in it.  Last time I was there I saw these Pumpkin Cranberry Crisps (a seasonal cousin to their awesome Raisin Rosemary Crisps).  I grabbed a container of their mascarpone cheese knowing that the rich buttery flavor would make for a great base for a dip.  Once I got home I realized I just so happened to have a small piece of blue cheese that I got as a remnant at Righteous Cheese.  Whip them together with some cream and you have a super rich, unbelievably easy dip.  This is a great one to make if you happen to have a small piece of blue cheese left over – also any other pungent cheese would work, I was thinking Humboldt Fog would be even better.  Add as much or as little of the secondary cheese as you would like.  Since this isn’t a super flavorful dip you want to pair it with these crisps or something else like an everything bagel cracker, that has a lot of flavor.  This would be a great one to set out at Thanksgiving as you can make it several days ahead and will only take about 1 minute of your time to pull together.

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Blue Cheese Mascarpone Dip(printable version at the end of the post)

Inspiration:  a cheesy pairing for my pumpkin crisps
Special Equipment:  none

  • 8 ounces mascarpone cheese, room temperature
  • 1 to 2 ounces blue cheese, room temperature
  • 1/2 cup whipping cream
  • salt and pepper

In a medium size bowl combine the mascarpone and blue cheeses with the cream (I used a hand mixer, a spatula or food processor would work as well).

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Season with salt and pepper.  Can be stored in the fridge for up to 3 days – take it out of the fridge 30 minutes before serving.  Pairs nicely with Trader Joe’s Pumpkin and Cranberry Crisps.

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Blue Cheese Mascarpone Dip

  • Servings: 1 1/2 cups
  • Print

Special Equipment:  none

  • 8 ounces mascarpone cheese, room temperature
  • 1 to 2 ounces blue cheese, room temperature
  • 1/2 cup whipping cream
  • salt and pepper

In a medium size bowl combine the mascarpone and blue cheeses with the cream (I used a hand mixer, a spatula or food processor would work as well).

Spinach and Artichoke Dip

In honor of the University of Maryland Terrapins starting their football season 4-0 (Fear the Turtle!!!) I am posting one of my favorite snacks from college.  I have already spoken about my love for the wings at Cornerstone in College Park but another important component of those happy hours was the spinach and artichoke dip.  Just another “healthy” college snack (oh how I miss my 19 year old metabolism) to knock back with some cheap beer and good friends.  Cornerstone’s was fantastic, though I am sorry to say since graduation it seems like they have changed their recipe and not for the better.  Anyway it is way easier just to make it at home and that way I can class it up a bit with nutty grueye cheese.  I can assure you the College Park version didn’t include creme fraiche either.

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Because this version uses frozen spinach and canned artichokes it is extremely easy to pull together – just make sure to squeeze out as much water from the frozen spinach as you can otherwise it will end up soupy.  I like to make this ahead and then just pop it into the oven when folks get hungry.  LET’S GO MARYLAND!!!!!

Circa 2009 introducing my future husband to his mandated college football team!

Spinach and Artichoke Dip (printable version at the end of the post)

Inspiration:  college happy hour
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon nutmeg
  • pinch of red pepper flakes
  • 10 ounces frozen spinach, thawed and drained
  • 10 ounces canned artichoke hearts, drained and chopped
  • 6 ounces cream cheese – room temperature
  • 4 ounces creme fraiche – room temperature
  • 1/4 cup mayonnaise
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • tortilla chips and crudites to serve with

Preheat your oven to 400 degrees.  In a large skillet heat the olive oil over medium heat and cook the shallots and garlic until softened, about 5-7 minutes.  Add the spinach (make sure to really squeeze out all the water you can) as well as the nutmeg and red pepper flakes.  Cook for another 2 minutes or so until all the water is gone.

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Remove from heat.  In a large bowl combine the spinach mixture, artichoke hearts, cream cheese, creme fraiche, mayo and gruyere cheese.  Season with salt and pepper and pour into a baking dish (I used a 7 by 10 dish but 8 by 8 or really any medium to large size will do).  Top evenly with the grated Parmesan.

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If you are making this in advance let the dip cool then cover with saran wrap and store in the fridge for a couple of days until you are ready to bake.  Once ready to cook it, remove any covering and bake in the 400 degree oven for 20 to 30 minutes (the length will depend on the size of pan you use and how brown you want it to get, just make sure its bubbling before you take it out).  Let cool for several minutes and serve.

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Spinach and Artichoke Dip

  • Servings: 6-8
  • Print

Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced or grated
  • 1/4 teaspoon nutmeg
  • pinch of red pepper flakes
  • 10 ounces frozen spinach, thawed and drained
  • 10 ounces canned artichoke hearts, drained and chopped
  • 6 ounces cream cheese – room temperature
  • 4 ounces creme fraiche – room temperature
  • 1/4 cup mayonnaise
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • tortilla chips and crudites to serve with

Preheat your oven to 400 degrees.  In a large skillet heat the olive oil over medium heat and cook the shallots and garlic until softened, about 5-7 minutes.  Add the spinach (make sure to really squeeze out all the water you can) as well as the nutmeg and red pepper flakes.  Cook for another 2 minutes or so until all the water is gone.  Remove from heat.  In a large bowl combine the spinach mixture, artichoke hearts, cream cheese, creme fraiche, mayo and gruyere cheese.  Season with salt and pepper and pour into a baking dish (I used a 7 by 10 dish but 8 by 8 or really any medium to large size will do).  Top evenly with the grated Parmesan.  If you are making this in advance let the dip cool then cover with saran wrap and store in the fridge for a couple of days until you are ready to bake.  Once ready to cook it, remove any covering and bake in the 400 degree oven for 20 to 30 minutes (the length will depend on the size of pan you use and how brown you want it to get, just make sure its bubbling before you take it out).  Let cool for several minutes and serve.

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