- Creamy Swamp Dip
•3 ripe avocados, peeled and pitted
•8 ounces cream cheese, room temperature
•2 tablespoons balsamic vinegar
•1/4 cup chopped black olives
•1/2 cup chopped Peppadew peppers
•1/4 cup chopped
•Salt and black pepper
In a food processor, combine the avocados, cream cheese and balsamic vinegar. Process until smooth.
Transfer the mixture to a medium bowl, then mix in the olives, Pappadews and marinated mushrooms. Season with salt and black pepper.
If not serving immediately, cover with plastic wrap, pressing it onto the surface of the dip.
- Bay Bones
1/3 cup grated Parmesan cheese
1 tablespoon Old Bay seasoning
17.3 ounces frozen puff pastry, thawed
Heat the oven to 400 degrees. Line two baking sheets with parchment paper or spritz lightly with cooking spray.
In a small bowl, combine the Parmesan with the Old Bay seasoning.
On a lightly floured surface, unfold 1 sheet of the puff pastry. Very lightly moisten the surface of the pastry with water. Sprinkle half the Parmesan mixture over it. Using a pizza wheel or a sharp knife, cut the dough into 1/2-inch strips. One at a time, grab each strip by its ends and twist once or twice to create a spiral. Arrange the strips on the prepared baking sheet, leaving about 1/2 inch between them.
Repeat process with the second sheet of pastry and remaining Parmesan mixture.
Bake for 12 to 15 minutes, or until golden brown and crisp. Allow to cool slightly before serving.
- Pots of Mud
1 cup chunky peanut butter
1/2 cup hot fudge
6 tablespoons half-and-half
1/2 cup graham cracker crumbs
Pretzels, crisp bread sticks and cookie sticks
In a medium bowl, stir together the peanut butter, hot fudge, half-and-half, and graham cracker crumbs.
Spoon into small cups, such as shot glasses, and serve with pretzels, bread sticks and cookie sticks for dipping.
Posted: Sunday, October 28, 2012 12:01 am
Sunday, October 28, 2012 12:01 am.