Tag Archives: sundowners

Hot Artichoke Dip

Kitchen – Oven

Ingredients

  • 1 tin artichoke hearts
  • 1 cup mayonnaise
  • 1 cup parmesan
  • Pepper to taste

Equipment

  • Hand held blender
  • Terracotta pot
  • Tin opener

Method

Heat oven to 275.

Drain the artichoke hearts and chop roughly.

Add mayonnaise and blend until smooth.

Mix in parmesan and add pepper.

Place in terracotta pot, cover with lid or tin foil.

Place in oven for 25 mins. Remove lid or foil and replace in oven for another 10 mins to brown.

Serve

Serve hot with crusty bread and/or corn chips.

The dip is very rich and so a small amount will serve 8 to 10 as a starter or side dish.

Feeding the crowd

This blog is not written by, or for, those who delight in creating gourmet dinners. I am a sociable creature though and like to get together with friends.

My favourite solution is to plan for grazing. Shared food is sociable, people can move about and mingle and all you really need is a few core dishes then little ‘asides’.

The foundations for me are hummus and flatbread. Then, if I can get them, I will add fresh carrots and celery cut into sticks. Gherkins cut lengthways, a jar of sundried tomatoes, olives, nuts.

If the crowd is a little larger I add in a couple of other dips, red bean dip and Tzatziki, some crisps and crackers. Usually people will bring along a dish to share so there is always more than enough to eat.

Spicy Tomato Mocktail

Kitchen – None

Ingredients

  • 1 tin tomato juice
  • Worcester sauce
  • Tabasco
  • Celery stick to garnish
  • Pepper to taste

Equipment

  • Long glasses
  • Swizzle stick (or celery stick)

Method

Chill the tomato juice before use.

Wash celery and cut into sticks about 3 cm longer than the glasses being used.

Open the tin and pour tomato juice into glasses. – over ice if available.

In each glass add a generous splosh of Worcester sauce, three or four drops of Tabasco and a grind of pepper.

Add the celery stick (or swizzle stick) and serve.

Serve

A great brunch or lunch time drink with a buffet lunch or sundowner with snacks.

Red Bean Dip

Kitchen – No cooking

Ingredients

  • 1 small tin kidney beans
  • 1 sachet tomato paste
  • Italian herbs
  • Worcester sauce

Equipment

  • Handheld blender
  • Tin opener
  • Spatula
  • Serving dish

Method

Open the tin of kidney beans and rinse in fresh water. Place in blending jug. Add sachet of tomato paste, a generous portion of herbs and two teaspoons of Worcester sauce. Blend to a fine paste. Use the spatula to place in a serving dish.

Serve

Serve with warm flatbread and other dips.

This dip works as a pizza base as a change from a plain tomato sauce.