Chips & Dips for Parties

Simple Pita Crisps
If you’re going to have dips, you’ll need something to dip in them. While fresh, raw vegetables are always a great option, these simple pita crisps are another healthy choice.

INGREDIENTS
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried parsley

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Cut each pita bread pocket into triangles, about 8 per pita, then place them on a lined cookie sheet.
3. Combine the oil, pepper, garlic salt and parsley in a small bowl and brush onto one side of each triangle.
4. Bake in the oven for about 7 minutes, or until the corners are lightly browned and crispy.

Cheesy Onion Dip
This warm onion dip is so easy to make—just chop, mix and bake. Try serving it in a bread bowl—cut off the top of a loaf of and scoop out the middle to make a bowl.

INGREDIENTS
1 1/2 cups onion, chopped
1/2 cup green onion, chopped
1 clove garlic, minced
1 cup mayonnaise
1 cup provolone cheese, shredded
1 cup Parmesan cheese, grated or shredded
Bread pieces, for dipping

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. In a medium bowl, thoroughly mix together onion, garlic, mayonnaise and cheese. Transfer to a small casserole dish.
3. Bake for 30 minutes in the oven, until onions are tender and cheese is golden.
4. Serve in the casserole dish or a bread bowl with chunks of bread for dipping.

Spinach Artichoke Dip
Creamy spinach dips always seem to be among the most popular at parties, but this recipe uses artichoke hearts and Alfredo sauce to add a flavorful new twist.

INGREDIENTS
1 can (14 oz) artichoke hearts, drained and chopped
1/2 package (10 oz) frozen chopped spinach, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup Alfredo sauce
1/4 cup Italian Blend cheese, shredded
1/4 teaspoon garlic, minced
Tortilla chips or pita crisps, for dipping

INSTRUCTIONS

1. Preheat oven to 375°F.
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, Alfredo sauce, cheese and garlic. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.
4. Serve in the warm dish or a serving bowl with tortilla chips or pita crisps.

Hummus Made Simple
This popular Middle Eastern dish goes great with raw vegetables. Be sure to make enough, because it's sure to go quick!

INGREDIENTS
1 can (19 oz) garbanzo beans (also called chickpeas), drained
4 tablespoons lemon juice
2 tablespoons tahini*
2 cloves garlic, chopped
2 tablespoons olive oil

*Tip: Tahini is a sesame seed paste, somewhat similar in taste and texture to peanut butter. You can find it in the ethnic food section of most large grocery stores, as well as at ethnic and gourmet food stores.

INSTRUCTIONS

1. Pour garbanzo beans into blender. Place lemon juice, tahini and chopped garlic in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Pour olive oil over the top. Then serve with raw vegetables.

Pot Stickers with Sesame Soy Dipping Sauce
Pot Stickers, or Chinese dumplings, and dipping sauce are perfect for a delicious last-minute snack or appetizer.

INGREDIENTS
Pot Stickers
24 pot stickers, frozen
2 tablespoons vegetable oil

Sesame Soy Dipping Sauce
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon Asian sesame oil
1/2 teaspoon fresh ginger root, peeled and grated
4 1/2 teaspoons water
Minced green onions, for garnish

INSTRUCTIONS
Pot Stickers

1. Boil pot stickers in water for 8-10 minutes or until cooked all the way through. Drain.
2. Heat vegetable oil in a large sauté pan. Sauté pot stickers in batches until brown on all sides.

Sesame Soy Dipping Sauce

1. Combine soy sauce, rice wine vinegar, sugar, sesame oil, ginger root and water in a small bowl. Whisk together and top with green onions. Serve with prepared pot stickers.

Tip: For a lower calorie dish, try steaming pot stickers instead of frying them.

Tip: Keep frozen pot stickers on hand for a quick appetizer. You can buy them filled with either meat or veggies to accommodate all your guests.

Warm Crab and Cheese Dip
In a few simple steps, you can blend together a seafood-inspired dip, accented with a touch of spice. You can pour it into a rustic bread bowl, or pair it with your favorite chips and vegetables.

INGREDIENTS
8 ounces lump crabmeat
8 ounces cream cheese spread, softened
1 cup sharp cheddar cheese, grated
1/4 teaspoon ground nutmeg
1 teaspoon hot sauce
1 round loaf bread, hollowed out for dipping

INSTRUCTIONS

1. Preheat oven to 350°F.
In a large mixing bowl, blend together the crabmeat, cream cheese, cheddar cheese, nutmeg and hot sauce with a hand-mixer or spoon.
2. Pour the mixture into a soufflé dish and bake in the oven for approximately 20 minutes, or until bubbling and golden brown.
3. Remove your dish from the oven and pour the dip into the bread bowl. Serve warm with bread cubes, chips and vegetables for dipping.

Tip: Get playful with your ingredients—consider replacing the cheddar cheese with Parmesan, Asiago or Gruyere. You can even add black beans, corn and chopped bell peppers right into your dip.

Tip: You can prepare this dip up to three days in advance. Simply refrigerate the dip in a bowl sealed with plastic wrap, then bake when ready to serve.

Pita Crisps with Cannellini Bean Dip
This quick and easy recipe is a party pleaser for any occasion.

INGREDIENTS
Cannellini Bean Dip
2 (14 oz) cans cannellini beans
1/2 small onion
2 garlic cloves
3/4 cup extra virgin olive oil
Salt and pepper, to taste
1 tablespoon fresh thyme leaves

Pita Crisps
4 pita bread slices
Olive oil spray
Salt and pepper, to taste

INSTRUCTIONS

1. In a food processor combine all ingredients for the dip until smooth and set aside.
2. Preheat the oven to 375°F.
3. Cut the pita into small triangles and spread onto a sheet tray.
4. Spray the pita with the olive oil spray and bake for 20 minutes.
5. Serve with the dip.
6. Add salt and pepper to taste.

Pan Seared Catfish Strips with Smoky Tomato Dipping Sauce
Try this recipe for a party of seafood lovers.

INGREDIENTS
Pan Seared Catfish Strips
4 catfish fillets, cut into 1" strips
1/4 cup buttermilk
1 cup cornmeal
Salt and pepper, to taste
Olive oil spray

Smoky Tomato Dipping Sauce
5 Roma tomatoes, halved lengthwise
1 1/2 teaspoons liquid smoke
Salt and pepper, to taste
1/4 cup store-bought balsamic glaze
2 garlic cloves, minced
1/4 bunch basil leaves, coarsely chopped
Extra virgin olive oil, to coat pan

Tip: If you can’t find balsamic glaze, use 4 tablespoons balsamic vinegar and 3 tablespoons honey as a substitute.

INSTRUCTIONS

1. Heat a large skillet on medium heat.
2. On a plate, season the cornmeal with the salt and pepper and stir with a fork to combine.
3. Pour the buttermilk onto the strips and dredge the catfish strips in the cornmeal mixture.
4. Spray the pan with the olive oil spray and add the strips to the pan. Sear for 4 minutes on each side.
5. Remove from the pan onto a paper towel-lined sheet tray and set aside.
6. On a separate sheet tray, arrange the tomato halves and drizzle with olive oil, liquid smoke and salt and pepper to taste.
7. Roast the tomatoes about 30 minutes until caramelized.
8. In a food processor add the tomatoes, balsamic glaze, garlic and basil. Process until combined and smooth. Taste and add more salt and pepper if needed.
9. Serve with the catfish strips in bowl and on a platter. Sprinkle with parsley to garnish.