Feta Pretzel Dip
Having a great dip in your back pocket is a great hack to make any party feel special. This is one of those dips -it’s basically made with ingredients you have in your pantry already because it’s pretty basic. It’s just the way it comes together that it tastes so good! I keep feta cheese in my freezer because it freezes really well and then it’s always ready to go! If you buy the crumbled feta, then it defrosts super fast too.
I made this for my baseball party, but it’s a great party dip because it literally goes with everything. I like the tangy feta with a pretzel, but it’s also awesome with carrots, celery, crackers, salami, the list goes on! Imagine how good it would be on a burger!
Feta Pretzel Dip
4 ounces feta cheese
4 ounces cream cheese
1 teaspoon worchestershire
1 teaspoon lemon zest
1 teaspoon garlic powder
2 tablespoons milk (or more)
Combine all ingredients in a bowl and whip until well combined. Serve with pretzel bits, crackers or vegetables.
Simple Smoked Salmon Dip
Once a week I play bridge. Except this summer where travel baseball has taken over my life and I’ve missed several weeks of play. Today, my girlfriends are coming over to play bridge and I’m so excited!
Usually while we play we have glasses of white wine and some sort of small snack. Today, I’m making my famous (and ridiculously simple) Smoked Salmon Dip. Not only because it’s easy and everyone loves it - but because it feels like a perfect summer appetizer.
It’s only a few ingredients, so use good ones. My smoked fish (I’m using trout) is from my boys going fishing earlier this summer so I know it’s delicious and fresh. Because you’re only using 1/2 pound - buy a good one! In Seattle, most grocers have great smoked fish but you can also head over to the docks at the base of Magnolia and pick up fish that you know came straight out of the sea.
Smoked Salmon Dip
1/2 pound smoked salmon (or trout)
8 ounces cream cheese, room temperature
zest of 1/2 lemon
1/2 jalapeño, grated
juice of 1 lemon
1/2 teaspoon Worcestershire sauce
2 tablespoons mayonnaise (or more if needed)
salt + pepper
STEP 1
In a bowl, combine all of the ingredients, except the mayonnaise and blend. Use a hand mixer, a stand mixer, a cuisinart, or a potato masher (heaven help your arm)
STEP 2
When blended, add the mayonnaise and blend until the texture is fluffy and creamy. Serve with crackers and cucumber slices.
30 minute Flaky Tapenade Bites
These are actually the perfect appetizer. I had forgotten about them for years and then I was scrambling for the perfect appetizer for a party and remembered I used to make these all the time. Like ALL THE TIME. The first time I made them for a group people - twenty years ago - everyone was RAVING about them. And that was one of the critical moments in my life when I realized food was my special skill.
These are not hard. My go-to ingredients are tomato paste + tapenade. It’s salty, mostly premade, simple, and kind of tastes like pizza. But I also use pesto when that’s what I have. I have tried fresh vegetables - spinach, tomato, even fresh basil leaves and that doesn’t work. It’s too liquid-y and it makes the pastry all weird. You’re always welcome to try it, but I tried it for you.
Flaky Tapenade Bites
makes 2 dozen
1 package puff pastry
OPTION A
1/2 cup tomato paste
1/2 cup tapanade
OPTION B
1 cup tapenade
1/2 cup parmesan cheese, grated
STEP 1
Preheat oven to 350 degrees.
Unroll the puff pastry sheet onto a floured cutting board and roll out slightly until you can’t see the lines anymore.
STEP 2
Use half of the ingredients on each roll. Spread it out evenly over the sheet. Roll up the pastry and slice into 1/2 inch pieces.
STEP 3
Pop each slice on a lined baking sheet. Bake 20 minutes until puffed and crispy. Remove from the baking sheet and cool on a cooling rack.
Serve warm or room temperature.
Americano Cocktail
Delightfully simple and totally refreshing. Simple enough to make a batch of them, and a perfect compliment with the flaky tapenade bites!
Vintage Christmas + the best fondue recipe
Can you tell I’m feeling nostalgic for our own house? Soon we’ll have a great new house that will be amazing - especially at Christmas - but until then, I’m posting these darling photos from our old house and how cute we were.
Our original house was a 1940’s with a few “mid century” architectural details. I leaned into the vibe and hosted a little family cocktail party with champagne cocktails and a really delicious fondue. Even without a mid century home, you can still host a fun little cocktail party with mid century vibes.
RASPBERRY CHAMPAGNE
1 scoop raspberry sorbet (about one ounce)
1 tablespoon chambord
champagne
raspberries
In each glass, pop a scoop of sorbet and a tablespoon of chambord. Top with champagne until full. Drop a raspberry in each glass.
THE BEST FONDUE
The trick with this fondue is that you need to keep it warm. It will set up if you let it get cold as we’re basically just dealing with warmed cheese.
8 ounces shredded gruyere cheese
8 ounces shredded swiss cheese
2 tablespoons flour
1 cup white wine
1 teaspoon brandy
1 teaspoon lemon juice
2 cloves garlic
Toss shredded cheeses with flour until totally combined.
In a large pot, bring wine, lemon juice, and whole garlic cloves to a low boil. Slowly add the cheese, whisking the entire time. Continue whisking until smooth. Stir in brandy and transfer to a fondue pot. Serve with sliced bread, cooked red potatoes, and honey crisp apple slices.
