Pumpkin Yogurt Hummus

Prep time: 10 minutes  

1 clove garlic

1/2 cup canned pumpkin

3 tablespoons plain Greek yogurt

1 1/2 tablespoons tahini sauce

1 1/2 tablespoons lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1 (15-oz.) can garbanzo beans, rinsed and drained

Pinch cayenne pepper and paprika or smoked paprika (optional)

Drop garlic into a food processor with the motor running to chop. Add remaining ingredients and process until very smooth. Cover and refrigerate until ready to serve. May be prepared several days ahead. Serve with Stonefire Naan Bread or Naan Chips and cut veggies. Makes 8 servings. 

Shortcut Queso Dip

Prep time: 5 minutes

Cook time: 5 minutes

2 (6-oz.) packages Alouette Sharp Cheddar Soft Spreadable Cheese

3 tablespoons lime juice

3 tablespoons milk

1 tablespoon minced chipotle peppers in adobo sauce, or to taste

3/4 teaspoon onion powder

Stir together all ingredients in a small saucepan or skillet set over medium heat. Cook until hot, stirring frequently. Keep warm and serve with tortilla chips. Makes 8 servings.

Smokey Almond Cheese Crackers

Prep time: 10 minutes

Cook time: 20 minutes 

1 cup shredded sharp Cheddar or smoked Cheddar cheese

1 cup shredded smoked Gouda cheese

3/4 cup finely chopped smoked almonds

1/2 cup crispy rice cereal

1 teaspoon snipped fresh chives

1 teaspoon dried basil or Italian herbs

Smoked pepper to taste.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together all ingredients in a medium bowl. Spread in an even thin layer  on prepared baking sheet. Bake for 20 minutes or until golden brown. Turn oven off. Let cool slightly, then carefully lift from parchment and break into large pieces. Place back in warm oven for 30 minutes. Let cool completely before storing in an airtight container. Makes 12 appetizer servings. 

Variation: May substitute 1 cup shredded Parmesan cheese for smoked Gouda.

Smokey Bean Dip

Prep time: 5 minutes

1 (16-oz.) can refried beans

1/4 cup plain Greek yogurt

1/4 cup red enchilada sauce

1 teaspoon chipotle chili powder

1 teaspoon smoked paprika

2 tablespoons chopped smoked almonds

2 tablespoons sliced green onion tops

Snipped fresh cilantro (optional)

Stir together beans yogurt, enchilada sauce and seasonings in a medium bowl. Spoon into a serving bowl and sprinkle with green onions. Garnish with cilantro, if desired. 

Spiced Mixed Nuts

This is my go-to recipe for holiday gift-giving and entertaining. 

Prep time: 10 minutes

Cook time: 30 minutes

1/2 cup butter

1/4 cup Worcestershire sauce

1 teaspoon celery salt

1 teaspoon onion powder

1 teaspoon granulated garlic

1 teaspoon seasoned salt

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 cups walnuts 

1 cup natural almonds and pecan halves

1/2 cup pistachio kernels

Preheat oven to 300°F and line a large baking sheet with foil.  Melt butter in a large saucepan over low heat. Stir in seasonings and simmer over low heat for several minutes. Add nuts and stir until well coated with butter mixture. Spread on baking sheet and bake for 30 minutes, stirring occasionally. Let cool completely, then store in an airtight container. Makes 6 cups.  

Spicy Almond Flatbread Crackers

These crunchy crackers are completely addictive. Serve as is or with a soft spreadable cheese. Not into heat? Substitute Smokehouse Almonds. 

Prep time: 40 minutes

Cook time: 12 to 15 minutes

1 (6-oz.) can Blue Diamond XTREMES Almonds, divided*

3 cups flour

1 1/2 tablespoons granulated onion or onion powder

1 tablespoon sugar

2 teaspoons smoked or plain sea salt, plus additional for tops if desired 

1 teaspoon baking powder

1 cup Blue Diamond Unsweetened Original Almond Breeze

1/4 cup extra virgin olive oil, plus additional for brushing over the surface

Place almonds in a food processor and process until finely chopped. Stir together flour, 1/2 cup almonds, granulated onion, sugar, salt and baking powder in a large bowl with a fork. Stir in Breeze and olive oil, stirring to make a stiff dough. Knead several times on a lightly floured board until smooth. Divide into 12 equal pieces, then cover with a clean cloth and let rest while oven preheats. 

Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Roll 2 dough pieces into long, very thin ovals on a lightly floured board, Spread some of the remaining almonds over the surface and roll again to press into the surface, rolling as thinly as possible. Transfer to prepared baking sheets and brush lightly with olive oil. Sprinkle with additional salt if desired.

Bake for 12  to 15 minutes or until a light golden brown. Let cool completely, then break into large pieces. Repeat with remaining dough, nuts and olive oil. May be prepared up to 5 days ahead and stored in an airtight container.

*Choose Cayenne Pepper for a bit less heat, or Ghost Pepper or Carolina Reaper for a bigger heat hit. 

Spicy Buffalo Ranch Yogurt Dip

Prep time: 10 minutes

1 cup Chobani Plain Greek Yogurt

2 to 3 tablespoons buffalo hot wing sauce 

2 tablespoons snipped chives or minced green onion

1 tablespoon dry ranch dressing mix. 

Garlic salt to taste

Snipped chives or minced green onion, buffalo wing sauce and crumbled blue cheese (optional toppings)

Stonefire Naan Crisps (Spicy Chili or Sea Salt)  and cut fresh veggies

Stir together yogurt, buffalo sauce, chives, ranch dip mix and garlic salt in a medium bowl. Transfer to a serving bowl and garnish with any desired toppings. Serve with naan crisps and cut fresh veggies. May be prepared 1 day ahead and store in a covered container in the refrigerator.

Spicy Buffalo Wing Dip

Garnish with additional green onions or chopped fresh parsley for an extra pop of color.

Prep time: 10 minutes

1 (16-oz.) container Crystal Sour Cream

1/3 cup minced green onion

1/3 cup minced celery

1/4 cup buffalo wing sauce, or to taste

2 tablespoons dry ranch dip mix

1 (4-oz.) container Alouette Crumbled Blue Cheese

Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Serve with buffalo wings, crackers or tortilla chips.

Spicy Ghost Pepper Cheese Dip

Prep time: 10 minutes

4 oz. Monterey Jack cheese, at room temperature

4 oz. cream cheese, at room temperature

2 oz. sharp Cheddar cheese, at room temperature

1/4 cup beer

2 tablespoons chopped onion

1/8 teaspoon Dave’s Gourmet Ghost Pepper Sauce*, or to taste

Tortilla chips

Puree all ingredients in a food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared up to 5 days ahead.) Let stand at room temperature for 1 hour before serving if refrigerated. Serve with tortilla chips. Makes about 1 3/4 cups. 

*This is spicy! Add a drop at a time.

Spicy Jalapeno Artichoke Cheese Spread

Prep time: 10 minutes

1 cup grated Parmesan cheese

1/2 cup sour cream

1/3 cup minced green onions

2 tablespoons minced pickled jalapeno peppers 

2 (6.5-oz.) containers Alouette Smokey Jalapeno Soft Spreadable Cheese

1 (14-oz.) can Reese quartered artichoke hearts, drained and finely chopped

Stir together all ingredients in a medium bowl. Cover and refrigerate for up to 1 week. Makes about 5 cups. 

Serving suggestions:

• Serve cold with crackers or baguette slices

• Mix equal parts Artichoke Jalapeno Spread with shredded Jack cheese and bake until hot and bubbly. Serve with crackers or tortilla chips. 

• Use as a sandwich spread

• Serve in a baked potato

• Spread over boneless skinless chicken breasts and bake until chicken is cooked through. 

Tofu Hummus

Prep time: 20 minutes  

Stand time: 15 minutes

1/2 of a 14-oz. container soft tofu

1 (15-oz.) can garbanzo beans, rinsed and drained

3 tablespoons lemon juice

2 tablespoons sesame oil

1 1/2 teaspoons ground cumin

1 teaspoon salt or to taste

2 cloves garlic

Chopped fresh parsley (optional)

Pita bread wedges, pita chips, Crunchy Won Ton Crackers and cut raw vegetables

Cut tofu into 1-inch slices and press between several layers of paper towels for at least 15 minutes to remove excess liquid. Place in a food processor with beans, lemon juice, sesame oil, cumin, salt and garlic in a food processor until very smooth. Stir in chopped fresh parsley, if desired. Serve with pita bread wedges, pita chips, won ton chips or raw vegetables. Makes 1 3/4 cups.

Warm Beer Cheese Dip

Ingredients:

1/4 cup butter, divided

1/4 cup flour

1 cup Chobani Oat Beverage

2/3 cup beer

1 tablespoon spicy brown mustard

2 teaspoons onion powder or granulated garlic

1 teaspoon garlic powder

1 1/2 cups shredded sharp Cheddar cheese

1 cup shredded Swiss cheese

Melt 2 tablespoons butter in a medium saucepan. Add flour and cook over medium heat for 2 minutes, stirring frequently.

Warm Brie with Blackberry Lemon Topping

Prep time: 5 minutes

Cook time: 20 to 30 seconds

2 tablespoons Bonne Maman Lemon Curd

8 Naturipe blackberries

8-oz. Brie

Snipped fresh basil

Mash lemon curd and blackberries in a small bowl. Place Brie on a microwave-safe plate and microwave for 20 to 30 seconds or until cheese is just starting to soften. Top with blackberry mixture and sprinkle with basil. 

Warm Jalapeno Cilantro Brie

Prep time: 10 minutes

Cook time: 20 minutes

1 (12.oz.) wheel or wedge  Brie, halved lengthwise

1/4 cup lightly packed cilantro leaves

3 tablespoons sliced green onions

2 cloves garlic

1 large jalapeno pepper, stemmed, seeded and sliced

1 tablespoon minced red bell pepper

Tortilla chips or warmed tortilla wedges

Preheat oven to 400°F and place half the Brie in a small oven-safe dish or skillet. 

Process cilantro, onions, garlic and jalapeno pepper in a small blender or food processor until very finely chopped, scraping down the sides as needed. Stir in red bell pepper. Spoon the mixture between the Brie halves and bake for 10 minutes or until cheese is soft and warm. Serve with tortilla chips.

Warm Chipotle Bean and Cheese Dip

A slow cooker or cast iron enamel dish are a great way to keep this simple dip warm. Serve with extra salsa on the side! Serve with tortilla chips and cut fresh vegetables. 

Prep time: 10 minutes  

Cook time: 6 to 8 minutes  

2 cups shredded chipotle Cheddar or Pepper-Jack cheese

1 cup salsa

1 tablespoon minced chipotle peppers in adobo sauce

2 (15-oz.) cans pinto beans, rinsed, drained and lightly mashed 

Sliced green onions, fresh cilantro leaves and sliced ripe olives (optional toppings)

Place all ingredients except toppings in a medium size glass bowl. Cover and microwave on HIGH for 6 to 8 minutes or until cheese is fully melted, stirring several times. 

Warm Cheese and Vegetable Won Ton Cups

Prep time: 15 minutes 

Cook time: about 30 minutes total

36 square won ton wrappers

1 tablespoon vegetable oil

1/2 cup cream cheese

1 cup coarsely chopped mushrooms

3/4 cup chopped water chestnuts 

1/2 cup chopped red bell pepper

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1/2 cup coarsely chopped baby bok choy

2 large or 3 small green onions, sliced

2 cloves garlic, minced

1/4 cup slivered almonds, toasted

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 36 mini muffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until lightly browned; remove from oven and increase temperature to 400°F. Place about 3/4 teaspoon cream cheese in each cup and set aside. Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook for a few minutes, stirring frequently. Add water chestnuts and bell pepper and cook until excess liquid has cooked off. Stir in sweet chili sauce and soy sauce and cook for 2 minutes more. Stir in bok choy, green onions and garlic; remove from heat. Spoon equal amounts of mixture into won ton cups and bake for 10 minutes. Sprinkle with almonds and serve immediately. Makes 36 appetizers.

White Bean Parmesan Pizza Dip

Prep time: 20 minutes

Cook time: 3 minutes

White Bean Spread:

1 (15-oz.) can cannellini or small white beans, rinsed and well drained

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh rosemary leaves

3 tablespoons Chobani Plain Greek Yogurt

Salt and pepper to taste

Parmesan Yogurt:

1/2 cup Chobani Plain Greek Yogurt

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/4 teaspoon garlic salt or to taste

Dip:

1 (1.75-oz.) package sliced pepperoni

1/2 cup sun-dried tomato spread or minced sun-dried tomatoes  

Minced bell peppers, sliced ripe olives, minced red onion (optional toppings)

Puree all White Bean Spread ingredients in a food processor until smooth. (May be prepared 2 days ahead and stored tightly covered in the refrigerator.)

Stir together all Parmesan Yogurt ingredients in a small bowl. Separate pepperoni slices and place between layers of paper towels on a large plate. Microwave on HIGH for 3 minutes or until crisp. Let cool, then break into smaller pieces. Spoon White Bean Spread in a shallow bowl and top with sun-dried tomato spread and Parmesan Yogurt. Sprinkle with any additional desired toppings.