Hot Appetizers

Ode to Chillin' with Friends

It's that time of year when nothing beats gathering around a fireplace with good food and drink. Kickin' back after a day of skiing, tobogganing or skating makes it even better.

These two recipes are my contribution to your cozy, winter season. I hope they find you settling comfortably with close friends, frothy beers and fuzzy slippers.

Hot Crab Dip

2 cans crab meat
1 cup sour cream
1 8 oz. package cream cheese, softened
1/2 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack Cheese
1 cup white cheddar cheese
1/2 cup capers (found in the pickle section)
2 8 oz. cans artichoke hearts, drained and chopped
2 Tbsp. minced garlic
1/2 tsp. ground black pepper
1/2 tsp. dried dill
1/4 cup grated parmesan cheese

1 round loaf sourdough bread

Mix all ingredients in large bowl except for parmesan cheese. Hollow out sourdough bread by cutting a lid off the top and scooping out the bread. Save bread pieces for dipping. Pour dip into bread bowl. Sprinkle with parmesan cheese.

Bake 400 degrees for 15-20 minutes or until top is lightly browned. Serve with the bread pieces or crackers.



Hot Artichoke Dip
2 cups Hellmann's mayonnaise
2 cups Asiago cheese
2-3 garlic cloves; crushed
1 - 10 oz. tin artichoke hearts



Mix all and place in hollowed out pumpernickel loaf. Bake at 350 degrees for 40 minutes. Top should be golden brown. Serve with reserved bread pieces and/or crackers.


photos by Charlie Essers, asado argentina, wineandchocolate all on flickr