Trio of treats for July Fourth snacking

Published 10:55 am Friday, July 2, 2010

Chips, dips and crackers or “little’’ breads and spreads are usually inevitable at casual gatherings. Well, duh.

Everybody loves them, plus they’re usually quick and easy to make, which is always a bonus.

So we’ll bring ‘em on, a whole trio to try, and just in time for this weekend’s Fourth of July get-togthers.

The first is a twist on the chip/dip theme, courtesy of the Mushroom Council.

The Jacob Leinenkugel Brewing Co. gives us the second option, a beery good cheese spread.

And the third, from Kraft Foods, is a dip you can slap together in nothing flat.

Mushroom chips and dip

1/2cup prepared pesto

1/2cup light sour cream

12large white button or crimini mushrooms

Squeeze of lemon and seasonings to taste

Skewers

In a suitable serving container, mix the pesto with sour cream; set aside. Heat grill to medium (about 365 degrees). Cut each mushroom in half, sprinkle with lemon juice and season as desired. Grill mushrooms 5 minutes with lid closed, then turn and grill another 4 to 5 minutes, until cooked through and starting to brown. Slide 2 to 3 mushrooms onto each skewer and remove from grill. Serve skewered mushrooms with pesto dip.

Makes about 4 servings.

Leinie’s beer-cheese spread

1package (8 ounces) cream cheese

4ounces shredded sharp cheddar cheese

1tablespoon chopped green onion tops

1/4cup amber beer, preferably Leinenkugel’s

1teaspoon horseradish

1/2 teaspoon dry mustard

Baguette slices, pretzels, crackers and veggies

In a microwave-safe container, microwave cheeses for 2 1/2 minutes. Gradually beat in remaining ingredients. Cover container and microwave for another 1 to 2 minutes, stirring twice.

Serve with the bread, pretzels, crackers and veggies.

Easy layered tomato dip

1package (8 ounces) Neufchatel cheese, softened

2cloves garlic, minced

2small ripe tomatoes chopped

3green onions, sliced

1/4cup shredded cheddar cheese

Wheat crackers

Mix Neufchatel and garlic until well blended; spread onto bottom of shallow serving bowl or 9-inch pie plate. Top with tomatoes, onions and cheddar. Refrigerate several hours or until chilled. Serve with crackers.

Variations: Substitute drained, oil-packed, sun-dried tomatoes for the fresh tomatoes; sprinkle top of dip with a little cayenne pepper.

The next Forum will appear in Monday’s Good Life section. Meanwhile, have a spectacular Fourth of July!