Easy Appetizers December 11, 2015 11:43
Sweet Chili Jam, Cheese and Crackers
Take 1 block of cream cheese or goat cheese and place on plate. Spread chili jam on top of cheese. Serve with toast, crackers or cucumber rounds (GF option)
Cucumber Dill Bites
2 tablespoons Healthy Gourmet Kitchen dilly dip mix
3/4 cup greek yogurt
1/4 cup mayonnaise
Seedless Cucumber
Fresh Dill
Mix yogurt and mayonnaise and 2 tablespoons Healthy Gourmet Kitchen Dilly Dip mix in bowl. This can be done up to two days before, covered and kept refrigerated.
Wash cucumber then cut cucumber into slices about 1/4 inch thick.
Spread or pipe small amount of dilly dip mix onto each cucumber, top with fresh dill garnish.
Optional - top with fresh dill sprig
Smoked Salmon on Cucumber Rounds
Mix sour cream or yogurt and mayonnaise and 2 tablespoons Healthy Gourmet Kitchen Dilly Dip mix in bowl. This can be done up to two days before, covered and kept refrigerated.
Wash cucumber then cut cucumber into slices about 1/4 inch thick.
Spread small amount of dilly dip onto each cucumber, top with smoked salmon.
Optional - top with fresh dill sprig
Crostini With Roast Beef & Horseradish
2 tablespoons Healthy Gourmet Kitchen Horseradish dip mix
3/4 cup sour cream or yogurt
1/4 cup mayonnaise
1 lb thinly sliced roast beef
1 baguette
4 tablespoons extra virgin olive oil
1 tsp Thyme
3 cups baby arugula, washed
2 tsp white wine vinegar
Mix sour cream or yogurt and mayonnaise and 2 tablespoons Healthy Gourmet Kitchen Horseradish Dip mix in bowl.
Preheat oven to 350F. Slice baguette on diagonal and brush both sides with 2 tablespoons of extra virgin olive oil. Sprinkle with thyme. Place on rimmed baking sheet and bake for ten minutes. Set aside. If making ahead store in tightly sealed container.
Just before serving, toss arugula with remaining 2 tablespoons extra virgin olive oil and vinegar. Spoon Healthy Gourmet Kitchen Horseradish Dip into piping bag or if you don't have one use a zip lock bag. Snip off one corner (about 1/2 inch cut). Place slice of roast beef on crostini, pipe small amount of Horseradish Dip onto beef and top with arugula.
White Bean Dip mix
2 tablespoons Healthy Gourmet Kitchen Garden Veggie dip mix
1 15 oz can Organic Cannelini beans
1 cup greek yogurt or ricotta or vegannaise
1 tsp lemon juice
Optional: Salt and pepper
Heat beans in small pan over low heat until they barely simmer. Drain beans and rinse well.
Place beans and remaining ingredients in food processor and process until smooth. Serve with pita chips, cut up vegetables, crackers or crostini.
Can be made up to two days in advance by refrigerating dip in a tightly covered glass container. Before serving bring to room temperature.
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