Wednesday, November 2, 2016

Thanksgiving Dips

So....starting last year, after really getting into the blogging community and being inspired by Shay and others, on Halloween night we started listening to Christmas music.  I know I know....and that is not all.  I started tuning in to the Hallmark Christmas movies on November 1st.  They just make me happy.  As soon as Rob started in on me, he looked at my face and saw how happy I was and he completely backed off.  There is something about the romance of it all that fills me with peace this time of year.

We have one more competition- one more weekend of cheer and then I feel I can completely get into holiday mode.

Thinking about this has inspired me to share a few dip recipes with you today.  We are hosting Thanksgiving again because I LOVE HOSTING THANKSGIVING!  The dips we started with last year were a hit so I am making the same three again this year.  They are the perfect accompaniment to my mom's very popular and sought after stuffed mushrooms.
We start with these apps along with caramel apple cider martinis and wine.  It is always the perfect way to kick off our turkey day (and after doing the Windham Turkey Trot first thing in the morning, we feel we earned those calories) ;)

Here are three crowd pleasers- you may want to give them a try this year


Thanksgiving Marshmallow Dip

  
Ingredients:
1/2 cup marshmallow cream
1/4 cup sour cream
Sweet Potato Chips

Instructions:
Stir together the marshmallow cream and sour cream and spoon into a ramekin.  Brulee with a kitchen torch or broil until golden brown
Serve with sweet potato chips

It is a perfect way to celebrate one of our favorite flavors/dishes of Thanksgiving- Sweet Potato Casserole!


Pumpkin Hard Cider Dip


Ingredients:
4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 clove garlic, minced
1 12 ounce bottle hard cider
1/2 cup pure pumpkin puree
1 teaspoon dijon mustard
1 teaspoon of Worcestershire sauce
Pinch of Kosher salt
1/4 teaspoon pumpkin pie spice
Pinch of cayenne pepper
4 ounces cream cheese, cut into pieces
3 cups shredded cheddar cheese (about 12 ounces)
Chopped fresh chives, for topping

Instructions:
 1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes.  Transfer to a paper towel-lined plate to drain.
2. Melt the butter in a medium saucepan over medium heat.  Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes.  Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth.  Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
3. Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes.  Transfer the dip to a bowl; top with the bacon and chives.  
Serve with wheat crackers or sliced apples and raisin-nut bread

This was my favorite Thanksgiving app last year.  Really showcases the flavors of the season!


Cranberry White Cheddar Dip


Ingredients:
  • 2 cups Extra-Sharp White Cheddar cheese, shredded (2 Tbsp. reserved)
  • 8 oz. cream cheese, at room temperature
  • ¼ cup homemade cranberry sauce
  • ½ cup fresh cranberries
  • French Baguette
  • Olive Oil
Cranberry Sauce - yields about 2 cups
  • 1 (12 oz.) bag fresh cranberries, rinsed
  • 1 cup + 2 Tbsp. granulated sugar
  • 3 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • ¼ cup water 

Instructions:
  • Preheat the oven to 375F.
  • In a bowl, mix together the cheddar cheese and cream cheese. Fold in the cranberry sauce and fresh cranberries. Transfer to an oven-safe baking dish and bake on a baking sheet on the middle rack for 30 minutes or until heated through and bubbly.
  • While the dip is cooking, slice the baguette on a diagonal and arrange the slices in one layer on a baking sheet. Brush tops of slices with olive oil.
  • After the dip is done baking, switch the oven to broil (high). Sprinkle the reserved cheddar on top of the dip; broil the dip and the prepared baguette slices for 1-2 minutes or until lightly brown and toasted. (Keep an eye on both as they burn easily).
Cranberry Sauce
  1. Add all the ingredients to a medium saucepan.
  2. Cook over medium-low heat, partially covered, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes
I love making this one at Christmastime too.  The cranberries are just so festive!
Hope you give these recipes a try- they really are perfect for the upcoming holidays!

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