All posts in “Appetizers and Snacks”

lemon artichoke dip

Creamy Lemony Artichoke Dip

Happy Spring! We have been in California this week, and while visiting one of my gardening friends, he proudly escorted me out to see his beautiful ARTICHOKES! In the garden – in March! I have to say I was more than impressed. As you know, I made Italian Almond Gremolata this week, and then I had to make this! This warm, creamy artichoke dip has a delicious pop of lemon that makes it lighter than ever. It’s the perfect, appetizer for any gathering, and only takes 10 minutes to have ready to go in the oven.  Serve it with vegetable crudites, baguette or sea salt crackers. It also makes a great stuffing for mushrooms. Simple and delicious!



Creamy Lemony Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1 jar artichoke hearts, chopped in a food processor
  • ¼ c. sweet onion, finely diced
  • 1 8 oz. block cream cheese, softened (There is a vegan cream cheese available)
  • 2 Tbsp. worcestershire sauce
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Italian Gremolata (see recipe or note below)
  • ½ c. grated fresh parmesan cheese
  • *If you do not have the gremolata, then add the following to the recipe - 1 tsp lemon rind and ¼ c. chopped parsley plus ½ small clove garlic
  1. Combine all ingredients in the bowl of a food processor and combine.
  2. Spread in a small ovenproof casserole dish.
  3. Top with ¼ c. grated parmesan cheese and 1 Tbsp. Gremolata (or fresh parsley as a substitute).
  4. Bake at 350° for 20 minutes until heated through and bubbly around the edges.
  5. Serve warm with sea salt crackers or good bread.

Appetizer of Brussels Sprouts and Cracked Pepper Parmesan

Pan-Roasted Brussels Sprouts with Cracked Pepper Parmesan and Sriracha Mayo

I love Brussels Sprouts! And they have recently come in to common favor around our home town. Our favorite “The Native Kitchen” in Swannanoa, North Carolina has them as an appetizer and as a side, so I decided to try making them at home and wanted to share the idea and the recipe. I hope you enjoy them for “Happy Hour” in your home soon.

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Roasted Beets in Parchment

White Bean and Roasted Beet Hummus

White Bean and Roasted Beet Hummus

White beans and beet hummus

White bean and beet hummus

roasted beet and white bean hummus

White Bean and Roasted Beet Hummus
  • 1 Whole Beet Root
  • 1 can White Cannellini Beans
  • 1 clove Garlic
  • 2 tablespoon Tahini
  • 1 small Lemon
  • ½ teaspoon Sea Salt
  • ¼ teaspoon White Pepper
  • 1 oz Crumbled Feta Cheese
  1. Roast the beet until tender by placing inside a parchment lined foil pouch at 350° oven for 25-30 minutes. Cool slightly then peel the skin and cut up into chunks. Add to the blender or food processor.
  2. Add beans, tahini, garlic and lemon juice to the blender and puree until smooth. Add a teaspoon of cold water if needed to reach the desired smooth consistency.
  3. Add the feta cheese and blend to combine into the hummus, tasting and adjusting the seasoning as necessary after the feta is added.
  4. Serve with vegetable crudites or pita chips for a colorful and healthy snack!


Edamame Hummus

Edamame Hummus – Simple and Healthy Appetizer

Edamame Hummus

Edamame Hummus
Recipe type: Appetizer
  • 1 bag Edamame
  • ¼ cup Olive Oil
  • ¼ cup Tahini
  • 3-4 tablespoon Fresh Lime Juice
  • 2 tablespoon Rice Vinegar
  • 1 clove Fresh Garlic
  • Salt and White Pepper
  1. Thaw edamame and add to the bowl of a food processor.
  2. Add lime juice, rice wine vinegar, olive oil and tahini.
  3. Process ingredients until chunky, then add smashed garlic clove.
  4. Continue processing until a smooth consistency is reached.
  5. Season with salt and white pepper.
  6. Garnish with fresh cilantro and serve with radish wedges or vegetable wedges of choice.
Edamame Hummus -  it' one of those simple and healthy options to indulge in!

Serve it as an appetizer, on a flatbread cracker for lunch or as an afternoon snack. It packs a healthy additional portion of protein and is low in fat and calories.






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