Cocktails and Apps

Friday night, we had our neighbors over for a little happy hour to celebrate the start of the weekend. We made really light and simple recipes that are perfect for an after-work gathering. We had: a White Bean Dip and a Tzatziki Dip with Pita Chips and Veggies, Mushroom Caps with Sun-dried Tomato Pesto, and Apple, Walnut, and Bleu Cheese Salad Cups. The Mushroom Caps are the same as those we made for Sharon, so I won't repeat the recipe here (you can always look back to "Good Friends and Good Food").

White Bean Dip

Bean dips are so wonderful because they take no time at all to make--all you have to do is throw the ingredients in a food processor and voila! Plus, they are a healthy snack when paired with homemade pita chips and veggie sticks.

1 (15-oz.) can of cannellini beans, rinsed and mostly drained
juice of 1 lemon
1 garlic clove
1 tsp. dried rosemary
1/4 tsp. cayenne, or to taste
1 tsp. salt, or to taste
1/2 tsp. fresh ground black pepper, or to taste

1. Place all ingredients in a food processor. Blend until smooth. Taste to make sure it has the flavor you like. Dig in!


Tzatziki

This is my own version of the traditional Greek yogurt dip.

8 oz. Greek yogurt (I used non-fat)
juice of 1 lemon
3 garlic cloves, mashed
1 cup English cucumber, grated and drained
salt
pepper

1. Combine all ingredients in a bowl. Mix thoroughly. Garnish with a thin slice of lemon.


Pita Chips

Pita chips are so easy to make and seem so impressive.

3 pocket pitas
spray oil
garlic salt

1. Preheat the oven to 375.
2. Cut the pitas into 8 pieces each. Separate the pita sides, so that you make 16 thin pieces of pita.
3. Place the pitas on a baking sheet covered in aluminum foil (or easy clean-up). Spray with a thin layer of cooking oil and sprinkle with garlic salt. Toss to ensure all pitas are covered.
4. Bake in the oven for 5-7 minutes on each side, or until golden brown.


Apple, Walnut, and Bleu Cheese Salad Cups

Adam made these, so I'm not exactly sure of the amounts. But, as always with cooking, make the proportions how you like.

1 apple, chopped
1/4 cup walnut halves
4 oz. bleu cheese, crumbled
3 Tbs. bleu cheese dressing
salt and pepper
leaves from 2 or 3 Belgian endive heads

1. Combine the first 4 ingredients in a bowl. Add salt and pepper to taste.
2. Arrange the endive leaves on a platter. Fill with the apple mixture. Serve and impress your guests with your salad cups.