Abundance of holiday candy calls for something savory

Are a holidays over yet?

I ask, not since we am a Scrooge. The widen that runs from Thanksgiving by New Year’s Day is my favorite time of year. we adore a gratifying lights and a family dinners. we adore a parties and a gift-giving and a food.

I generally adore a food. One competence even contend we adore a food a small too much.

Since Thanksgiving we have done adequate Christmas cut-out cookies to batch an whole Christmas village. we have done not one though dual cranberry spread tarts. we have done so most fudge and toffee and peanut crisp that we fear it has total a proxy “bubble” in a sugarine batch marketplace (sell your sugarine bonds now before a cost crashes after a New Year’s diets flog in).

It has gotten so bad that we have come to crave honeyed things. we justify that cookies are a legitimate breakfast food since they are crispy and unsound like toast. Before going to bed we need during slightest a integrate of pieces of fudge – and a shot of scotch to rinse them down – to safeguard a good night’s sleep.

In short, we am on a sugarine high that is desperately in need of something savory.

Mind you, we didn’t contend we indispensable something “healthy.” That’s for 2017 when we have skeleton to get behind to a gym, remove a 5 pounds I’ve total in a past 6 months and re-commit myself to holding my health seriously.

New Year’s Eve could be a good segue into that lifestyle. A switch to “savory” treats competence assistance wean my ambience buds from a sugarine diet to that it has grown accustomed. Am we rowdiness myself? Probably, though let’s only go with it.

One of my favorite delicious treats during any holiday celebration is a dip. Whether it be cheese or green cream-based…of a salsa or hummus variety, a common drop is always popular.

Dips even have their possess celebration etiquette. Back in a 1990s, a TV uncover “Seinfeld” coined a word “double-dipping” to conclude a act of dipping a chip, holding a punch and afterwards going behind into a drop with a same half-eaten chip. In a “Seinfeld” universe, this movement – by George Costanza, of march – led to a fist-fight during a funeral. In reality, however, double-dipping is a frowned-upon, though frequency punished offense.

Dips are also impossibly easy. Back during Thanksgiving we was invited to a friend’s for dinner. When asked to move an appetizer, we fast staid on a elementary goat cheese drop that we could chuck together in reduction than 45 minutes.

Finally, dips span with roughly anything. Some go with bread and others with chips, both tortilla and potato. Some even go with vegetables, a truly ideal approach to ready your digestion for a healthy eating a lies ahead.

So, give dips a possibility this New Year’s Eve. Just don’t double-dip, no matter what George Costanza tells you.

Chicken Enchilada Dip

I blending this recipe from wellplated.com. It is your elementary nacho cheese dip, ideal for tortilla chips and ideal for your Outback Bowl brunch on Jan. 2.


Saute a duck breast until baked through. Allow to cool, and afterwards fragment regulating a fork. Set aside.

Preheat a oven to 400 degrees. Grease a 9 x 9-inch vessel with oil or cooking spray. Set aside. 

Mix together a cream cheese, chili powder, cumin, garlic powder and salt until good combined. Stir in a red enchilada sauce, black beans, tomatoes, ½ crater of a cheddar cheese, ½ crater of a pepper-jack cheese and a shredded chicken. Scrap reduction into a prepared pan. Top with a remaining cheeses, and bake for 25-30 minutes.

Top with chopped cherry tomatoes (optional). 

Goat Cheese Dip 


Preheat a oven to 400 degrees. 

Combine a goat  cheese, cream cheese, Parmesan cheese, and 2 tablespoons olive oil in a food processor. Season with black pepper. Puree until smooth. 

Brush a 1-quart baking plate with olive oil. Spread a cheese reduction in a dish. Bake until golden brownish-red and exhilarated by – about 15 minutes.

Combine a tomatoes, chives, balsamic, garlic and a remaining tablespoons olive oil and ½ teaspoon salt in a middle bowl. Spoon a tomato reduction on tip of a dip. Serve with a baguette slices.

Caramelized Onion Dip

This recipe comes from one of my favorite cookbooks, “The Improvisational Cook” by Sally Schneider. You competence have listened her on NPR’s “The Splendid Table” from time to time. She offers elementary instructions on how to invent your possess recipes during home by blending and relating flavors. 

Here is one of her simplest.


Finely bones a onions. In a vast nonstick frying pan, warp a butter over low heat. Add a onions, shower with salt and toss to coat. Cover and cook, stirring occasionally, until a onions have expelled their glass – about 13 minutes. 

Uncover a pan. Increase a feverishness to moderate, and cook, stirring occasionally, until a glass has evaporated – about 10 minutes. Sprinkle with sugarine and continue cooking, stirring frequently, until a onions are golden brownish-red and caramelized – about 10 some-more minutes. Season with peppers to taste. Remove from feverishness and concede to cool. 

Once a onions are cool, stir them into a green cream. Add additional salt and peppers if we like. You also competence supplement a lurch of lemon extract to perk adult a flavor.

Serve with chips or veggies.

More zoo ...

Posted in
Tagged . Bookmark the permalink.
short link zookitchen.com/?p=5023.