Party Food

       Munchies, yummmmmm, the best part of the meal.  Are munchies part of a meal?  Or are munchies THE meal?  You can call them Hors D'oeuvres or call them appetizers but whatever they are, they can be so delicious that people often fill up on them before sitting down to eat the actual meal itself!
       When I was a caterer, we loved to cater the between-meal event that offered a Gourmet Buffet with items such as California and European Cheeses, Home Baked Breads, Pot Stickers, Swedish Meat Balls, various imported Sausages and Crudites with Crackers and Dips.    
       Dips are very popular when served with various munchies from chips to cheeses or cut veggies - or with whatever you decide to put out for your guests.  They also make great hostess gifts - you can make a batch to keep handy for the holidays and when you are invited for dinner, just fill a pretty jar and voila!  A homemade edible gift!
       Some of my best gift and guest dips are Green Peppercorn Dip and Sweet Champagne Mustard.   They are easy to prepare and are not an exact science.  Also, they travel well and keep for at least a month in the fridge.  The Artichoke Dip is baked and served hot or you can take it with you and serve it at  room temperature.  What delicious offerings!

GREEN PEPPERCORN DIP

Green Peppercorns - one/3oz. jar, drained

Garlic - 6 cloves, rough chopped

Green Onions - one bunch chopped (both the green and white parts)

Mayonnaise - 2 1/3 to 3 cups

White Wine Vinegar - 6 TB.

In a food processor, pulverize the garlic and peppercorns.  Add green onions and process until nearly smooth. Do not breathe this in - it is very potent.  Stir in the mayo and vinegar.  Chill and serve with crudites and crackers.  Taste and if it is too strong, add more mayo.  Enjoy!

SWEET CHAMPAGNE MUSTARD

Coleman's Dry Mustard - 2/3 cup

Sugar - 1 cup

Eggs - 3 large, beaten

Vinegar (White Wine or Champagne) - 2/3 cup

 In the top of a double boiler over simmering water, combine the dry mustard and sugar.  Beat with a whisk to remove any lumps.  Mix in the eggs and the vinegar and whisk constantly for 5 to 7 minutes, or until mixture has thickened and appears slightly foamy.  Pour immediately into another container to stop the cooking.  Makes about 1 1/2 cups of mustard.  Serve with cheeses and meats; great for gifts.  Keeps for 4 weeks in the fridge. 

BAKED ARTICHOKE DIP

Onion, 1/2 chopped
Artichoke Hearts, 1 can of UNmarinated, drained

Parmesan Cheese, grated, 1 cup

Mayonnaise, 1 cup (or one small jar)

Lemon Juice, 1 squeeze or just shake in some lemon pepper

Salt & Pepper

Paprika (optional) or Bread Crumbs (optional)

Chop onion to be chunky in a food processor, add drained artichokes and process but keep a rough chunky texture.  Pour into an oven-proof casserole and add the Parmesan, Mayo, and lemon juice.  Taste, then season with salt & pepper.  Sprinkle with bread crumbs and top with a sprinkle of paprika.

Bake for 45 - 60 minutes @ 350 degrees.  Serve hot or at room temp.

Serve with assorted crackers or cut veggies.  Enjoy!  A guaranteed hit!

Note:  This recipe can be made without measuring - just mix and adjust to your taste. It is a WINNER and people love, love, love it!  You can make this into a crab dip by simply adding one can of (real) crab to all the above ingredients.  Then ... call it a Crab Dip!