snacks & apps

Sweet Chocolate Halloween Chex Mix

Ingredients 5 cups Chocolate Chex cereal 1/2 cup honey roasted peanuts 1 1/2 cup broken vanilla pizzelles 1/2 cup chocolate-ginger pumpkin seeds* or plain pepitas 1 cup Halloween mix (like Brach’s Mellowcreme Autumn Mix) 3 tablespoons butter 1 1/2 teaspoons sugar 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon Ingredients: Pre-heat […]

Old Bay Crab Deviled Eggs

Ingredients: 6 hard boiled eggs, cut in half lengthwise 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 1/2 tablespoons chopped chives 1/2 teaspoon Old Bay blue crab for garnish (I used leftover meat from steamed crabs) Directions: Place the yolks, mayonnaise, mustard, chives and Old Bay in a mini chopper […]

Rainbow Chard-Sweet Onion Greek Yogurt Ranch Dip

Ingredients: 1 teaspoon canola oil 1 sweet onion (Maui, Walla Walla or Viadila), diced 1 bunch rainbow chard, stems and leaves roughly chopped 1 packet Hidden Valley® Greek Yogurt Dips Mix 1 1/2 cups non-fat Greek yogurt Directions: Heat oil in a skillet. Add the onion and saute 2 minutes. […]

Beet & Chèvre Dip

Ingredients: 24 oz peeled, cooked beets* 2 tablespoons balsamic vinegar 1 cup 2% (plain) Greek yogurt 5 1/2 oz fresh goat cheese (chèvre) 1 teaspoon ground mustard 1 teaspoon ground garlic 1 teaspoon dillweed 1 1/2 teaspoon lemon pepper seasoning 1 teaspoon sesame seeds 1/2 teaspoon smoked paprika sea salt […]

Mango-Buttermilk Ice Pops

Ingredients: 4 mangos*, cubed 2 cups buttermilk 1/3 cup honey Directions: Place all ingredients in a blender. Pulse until smooth. Pour into ice pop molds, leaving about 1/4 inch headroom. Close and freeze until solid, 4-8 hours. Yield: 8-10 ice pops *I used half alphonso mangos (aka “champagne mangos”) and […]

Dill Pickle Dip

Ingredients: 8 oz cream cheese, at room temperature 3/4 cup chopped Dill Chips (Farmer’s Garden® by Vlasic®) 1/3 cup sour cream 1 oz (fresh) dill, minced 1 shallot, minced 1 teaspoon mustard powder 1/4 teaspoon celery seed 1 teaspoon lemon zest freshly ground black pepper Directions: Place the pickles in […]

Crawfish Deviled Eggs

Ingredients: 6 hard boiled eggs, cut in half lengthwise 1/2 cup crawfish tails 1/4 cup mayonnaise 2 tablespoons Dijon mustard 3 tablespoons diced green onion 2 tablespoons minced cubanelle 3 cornichons, minced sea salt freshly ground black pepper crawfish tails for garnish Directions: Place the yolks and crawfish in a […]

Smoky Avocado Ranch Dip

Ingredients: 1 3/4 cup plain Greek yogurt 1 avocado 3 tablespoons dry buttermilk* 1 teaspoon dried parsley 1/2 teaspoon freeze dried chives 1 1/2 teaspoons dillweed 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/2 teaspoon ground chipotle 1/2 teaspoon dried onion 1/4 teaspoon garlic powder 1/4 teaspoon onion powder […]

“Everything” Soft Pretzel Bites

Ingredients: 1 tablespoon active dry yeast 1 1/2 teaspoons sugar 1 1/3 cups lukewarm water 4 1/3 cups flour 1/2 cup baking soda 1 egg, beaten 3 tablespoons coarse salt 3 tablespoons toasted sesame seeds 1 teaspoon poppy seeds 3 teaspoon granulated garlic 3 teaspoons dehydrated onion Directions: In large […]

Rachel’s Oh So ’90s Spinach-Artichoke Dip

Ingredients: 12 oz frozen artichoke hearts, defrosted and chopped 10 oz frozen chopped spinach, defrosted 8 oz cream cheese (or American-style Neufchâtel) 1/4 cup mayonnaise 1/4 cup sour cream 1/3 cup mixed shredded Italian cheese (I used asagio, Parmesan, Romano) PLUS some for topping if desired. 1/2-1 teaspoon granulated garlic […]