Hot Spinach Dip

Mmmm, this dip is a great snack! Serve with water crackers and enjoy. This recipe is compliments of Martha Stewart.















Ingredients
2 tsp olive oil, plus more for baking dish
2 garlic cloves, minced
2 lbs spinach, coarsely chopped
1/2 cups milk
6 oz cream cheese
3 dashes Worcestershire
3 dashed hot sauce
3/4 cup shredded mozzarella

Directions
Preheat oven to 425 degrees. In a Dutch oven/large pot, heat oil over medium. Add onion and garlic. Cook until lightly browned, 5 to 8 minutes. Add spinach and cook until wilted, 5 to 8 minutes. Transfer to a colander and drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire, hot sauce, and 1/4 cup mozzarella. Stir to combine. Pour into a lightly oiled 1 1/2 quart shallow baking dish. Sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes.

Shrimp Scampi

Shrimp scampi is one of my favorite seafood dishes and this recipe is super tasty. I served this as an appetizer but it can also go well over pasta. I omitted the wine (I don't like foods cooked in wine, which is odd since I love to drink it!) and the parsley since I was out of it and it turned out great. I found this recipe on my favorite cooking site, The Food Network.















Ingredients
2 tbsp butter
2 tbsp extra virgin olive oil, plus more for drizzling
1 large shallot, diced
5 cloves garlic, sliced
Pinch red pepper flakes
1 lbs shrimp, peeled and deveined
Salt
Pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Directions
In a large skillet melt butter and olive oil over medium high heat. Saute the shallots, garlic and red pepper flakes until the shallots are translucent, about 4 minutes. Season the shrimp with salt and pepper. Add to the pan and cook until they have turned pink, about 3 minutes. Remove the shrimp from the pan. Seat aside and keep warm. Add wine and lemon juice and bring to a boil. Return the shrimp to the pan along with the parsley. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve.

Crostini with Gorgonzola, Honey and Walnuts

I'm an appetizer kind of girl and self proclaimed cheese addict, so it's no wonder that I love this recipe from Giada De Laurentiis. It's simple to make and tastes great!















Ingredients
2 tbsp olive oil
24 1/3 inch thick baguette slices
6 oz gorgonzola, crumbled
2/3 cup walnuts, toasted and coarsely chopped
3 tbsp honey

Directions
Preheat the oven to 375. Arrange the baguette slices in a single layer on a baking sheet. Lightly brush the slices with olive oil. Toast until golden, about 8 minutes. Toss the gorgonzola and walnuts in a bowl. Spoon the mixture onto the slices and press to adhere. Return to the oven and bake until the cheese melts, about 8 minutes. Drizzle with honey and serve warm.

Smoky Cheese Ball

Cheese balls are the perfect appetizer to throw together for a party. Plus, it's very easy to make! This recipe is compliments of Martha Stewart's website.















Ingredients
1 cup shredded smoked Gouda cheese
1 8oz package cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1 tbsp milk
1 tsp steak sauce (I use Worchestire)
1/2 cup toasted pecans

Directions
Place all ingredients except pecans into the bowl of a stand mixer. Use the paddle attachment and mix until combined. Transfer mixture to the fridge. Let chill overnight. Roll mixture into ball. Place nuts in a shallow dish and roll ball in nuts to coat. Serve with crackers.

Jarlsberg Cheese Dip

Jarlsberg dip is my guilty pleasure from the gourmet cheese section at the grocery store. The homemade version of the dip is just as good, if not better. I try to make this in moderation at my house because it is consumed very quickly!















Ingredients
1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallion
1/4 cup purple onion

Directions
Shred cheese with a food processor. Add mayonnaise, scallions & onion. Mix well. Put in fridge until ready to serve. Serve with assorted crackers.

Hummus

I love hummus. It's the perfect appetizer and is always a crowd pleaser. Since I eat so much of it, I figured that I should start making it myself. The recipe is very easy and the results are just what you would find in a grocery store.

Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini (this is a sesame paste; it is found at Whole Food in the peanut butter section)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika (optional)
1 teaspoon minced fresh parsley (optional)

Directions
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.