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!
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