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This was the savory dip I served to my book club last month…so incredibly simple. Dump and pulse and it’s finished. A jar of roasted red peppers, a jar of marinated artichoke hearts, capers, Parm, parsley, garlic and fresh lemon juice were all processed till the mixture resembled a chunky pesto. How easy is that? Slices of baguettes, crackers and veggies can be used to scoop up this healthy, full flavored, amazingly easy spread.
My friend, Diane, uses this on crostini, topped with a few arugula leaves, then a slice of rare beef tenderloin. Perfect for a more upscale hors d’oeuvre. She garnishes these with a sliver of Parm or a small piece of red bell pepper. I used the leftovers as a sandwich spread…a sensational addition to my usual, hum drum noon meal!
- Adapted from Diane Morrissey
- 1 7-ounce jar roasted red peppers, drained
- 1 6-ounce jar marinated artichoke hearts, drained
- 1/2 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/3 cup virgin olive oil
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Add ingredients to a food processor and pulse till mixture resembles chunky pesto.
- Serve with crudite or crackers.
Besides savory appetizers, I had to brainstorm for some sweet offerings. Dips and cookies work much better for munching while discussing than a heavy dessert. I saw this cheesecake dip on Dorothy’s blog…and thought it would be an excellent fruit dip. It whips up in minutes…and despite a slight artificial taste from the pudding mix, it was quite tasty. The most difficult part of the recipe was finding the cheesecake pudding mix…but I finally tracked it down at Walmart.
I used Biscoff and chocolate dipped Biscoff along with berries, sliced pears and apples as dippers. The Biscoff cookies were more elegant than graham crackers, but the latter would make a delicious, natural pairing as well. Hopefully, I’ll be able to create my own homemade version soon…but if you need a quick cheesecake fix, this will tide you over till then.
Tip of the Day: If you’re in a book club or love to read, please check out this list of books we’ve read and discussed over the past 16 years.