Appetizers for Dinner: White Bean Dip

I had not one but two bridal showers to attend last weekend, and while they were definitely fun, they were also full of sugar. As a result, on Monday night I felt like a nice light dinner, so I decided on crostini (fancy word for little toasts) topped with White Bean Dip and my thrown-together bruschetta (not on the same toast, though). The dip was very easy- just cannellini beans pureed with red wine vinegar, olive oil, rosemary (I subbed thyme because I didn't have rosemary), and plenty of salt and pepper. It's a nice change from hummus- nice and creamy, with some bite from the rosemary and pepper.

I liked the bean dip, but I LOVE anything that combines tomatoes, fresh mozzarella, basil, and olive oil. All I did was mix them together and top my toasts, though I could eat that stuff straight. Served with a simple spinach salad, I had a light and healthy spring meal.

Spinach Queso Dip

I got this idea for a twist on queso dip from my mom, and it's ridiculously tasty and easy. I've made it for a couple of parties recently, and it's gone over well both times. It calls for a grand total of three ingredients- Velveeta cheese, Rotel tomatoes, and frozen spinach. Basically, just heat and stir!

Once everything is melted and combined, serve with tortilla chips and enjoy! I like the think the inclusion of spinach means that there's a touch of nutrition in there too! 

Pineapple and Black Bean Salsa

Chris and I are meeting up with some people for snacks and board games tonight, and in addition to my all time favorite appetizer, I'm also bringing some Pineapple and Black Bean Salsa. Alas, I got this recipe from the newest issue of Everyday Food, so it has not yet been posted online. However, it's so simple, you probably don't even need the recipe if you'd like to try it. It calls for black beans, pineapple (I used fresh, because it's ultra-delicious, but I imagine that canned would be alright too), red onion, jalapeno, lime juice, and cilantro (since I'm one of those people who really hates cilantro, I substituted parsley).

All you need to do is chop things up pretty finely, drain and rinse the beans, squeeze in some lime, and mix! I made this last night, and it seems like the flavors have been combining over time, so it's definitely fine to make in advance. I just love the flavor combination- the creaminess from the beans, the sweetness from the pineapple, the heat from the jalapeno, the bite from the onion, and the tang from the lime. It just tastes fresh like spring to me!

Appetizer Christmas: Stuffed Jalapenos

My family tends toward the non-traditional for Christmas dinner. The past few years, we've had Christmas tacos, but this year, to change it up a bit, we did appetizer Christmas. We had a nice spread, including chicken skewers with spicy dipping sauce, veggies and hummus, and hot dogs wrapped in crescent rolls. For my contribution, I made these insanely delicious Stuffed Jalapenos from the June 2010 issue of Everyday Food. They totally satisfy a jalapeno popper craving, and they're a lot healthier.

They're also incredibly easy to make- all you need is a few jalapenos, some cream cheese, and some shredded cheddar cheese. Just slice the jalapenos in half, and then scoop out the ribs and seeds, depending on how hot you want them to be. A spoon is the ideal tool for this. For the filling, just smash together some cream cheese and cheddar cheese. Once you've got your scooped out jalapenos, you just stuff them with a bit of the cheese mixture and bake.

The stems make nice little handles once you're ready to eat!