Archive for the ‘Appetizer’ Category

Spinach Artichoke Dip

Posted: October 26, 2014 in Appetizer

Serves: 15

Time: 30 min


  • 1/3 cup mayonnaise
  • 1 cup cream cheese
  • 2/3 cup sour cream
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 2 cups parmesan cheese


  1. Preheat oven to 375°F.
  2. Mix together Parmesan cheese, spinach, and artichoke hearts.
  3. Combine remaining ingredients and mix with spinach mixture.
  4. Bake for 20-30 minutes.
  5. Serve with crackers or toasted bread.

Cowboy Caviar

Posted: February 4, 2013 in Appetizer
Prep time: 15 minscowboy caviar |dailywaffle
Total time: 15 mins
  • 2 c. cooked black-eyed peas
  • 1 stalk celery, diced
  • 1 Roma tomato, diced
  • 1 yellow bell pepper, diced
  • ¼ c. red onion, finely diced
  • 1 garlic clove, minced
  • 1 jalapeno, finely diced (leave the seeds & veins if you like it spicy)
  • ¼ c. cilantro, roughly chopped
  • ½ t. ground cumin
  • juice of 1 lime
  • 2 T. olive oil
  • salt and pepper
  1. In a large bowl, combine first eight ingredients — black-eyed peas through cilantro.
  2. In a small bowl, whisk together cumin, lime juice and olive oil. Pour over the vegetable mixture and toss until evenly coated. (Ok, if you’re lazy, skip the bowl and just drizzle the lime juice, cumin and olive oil over the veg).
  3. Season with salt and pepper to taste.
  4. Serve as a salad or with tortilla chips as a dip.

cowboy caviar on a chip |dailywaffle

Crispy Kale

Posted: February 4, 2013 in Appetizer, Snack
Prep time: 5 minsDelicious and nutritious straight from the garden.

Cook time: 18 mins

Total time: 23 mins


  • 1 head flat-leaf (Tuscan or Lacinato) kale leaves separated, rinsed and thoroughly dried
  • (I’ve used curly Kale varieties and it’s just as good!)
  • 1-2 tablespoons olive oil
  • ⅓ cup grated Parmesan cheese
  1. Preheat oven to 275 degrees F.
  2. Cut away the thick center stems from the leaves, leaving long strips. Cut the strips in half.
  3. Put leaves in a large bowl and drizzle with the olive oil. Toss well to coat all leaves.
  4. Arrange the leaves dark side up in a single layer on baking sheets.
  5. Sprinkle generously with Parmesan cheese.
  6. Bake about 15-18 minutes, until the leaves are crisp and the cheese is lightly golden.
  7. Serve warm or let cool.

chili roasted chickpeas

Posted: February 4, 2013 in Appetizer, Snack

4 cups cooked chickpeas

3 1/2 tablespoons olive oil or grape seed oil

5 teaspoons of chili powder

1 1/2 teaspoons of sea salt

*optional chives to garnish, lime for an extra kick!

the how:

preheat oven to 400 degrees

spread chickpeas on a baking sheet and coat in olive oil, chili powder and sea salt (use more of less of the recommended salt/chili powder to your taste preference!)

bake at 400 degrees for 20-30 minutes or until chickpeas are crispy!

serve hot.  eat immediately, with abandon.  enjoy!

Olive Oil & Vinegar Bread Dip

Posted: January 11, 2013 in Appetizer
Prep time:  5 mins
Total time:  5 mins
Yields: About 2 Cups
  • 3 cloves garlic, minced
  • 2 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup of extra virgin olive oil
  • ⅔ cup of balsamic vinegar
  1. In a bottle with a lid add in all ingredients and shake well.
  2. Serve immediately or store in refrigerator until another time.
  3. Allow to come to room temperature and shake well before serving.

Perfect Guacamole

Posted: January 10, 2013 in Appetizer
IngredientsPerfect Guacamole (photo)
  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped, or just add salsa
  • Guacamole Mix for taste

Garnish with red radishes or jicama. Serve with tortilla chips.


1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.

Tomato Bruchetta

Posted: January 10, 2013 in Appetizer
  • 8 chopped ripe roma (plum) tomatoes
  • 5 leaves chopped fresh basil
  • 2 cloves minced garlic
  • 1 pinch of dried oregano
  • 1 dash of crushed red pepper
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2-3 Tbsp extra-virgin olive oil
  • 1 loaf of Italian-style (or French) bread, cut into diagonal slices
  • In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for flavors to blend.
  • In the meantime, preheat the broiler. On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven. Remove the slices from the oven.
  • Spread the tomato mixture on the still warm toasted bread slices and serve.
  • Buon appetito!