Salads and Dips

As far as I'm concerned there can never be too many dips at a party.  I am a huge fan of anything you can put on a cracker!  (Especially cheese, let's be honest.)  But with a couple dozen people coming to my house, I knew the best way to make sure everyone left satisfied, was to fill my table to munchables.  Fill them up on easy to make dips with crackers and veggies, and you don't have to worry so much about whether people will be taking thirds of the main course before everyone has gone through the line once.  Adding some scrumptious salads is another way to ensure you're serving some great veggies that people aren't afraid of!  (A few people were a little nervous about the beet slaw, but once they tasted it, they were hooked.)

Here are the dips from the Anniversary party:

Currie Dip with Fresh Veggies:
from The Big Book of Potluck by Maryanna Vollstedt

4oz.   cream cheese cut into chunks
1/4 c  plain nonfat yogurt (I used Greek)
2T     mayonnaise
1t      fresh lemon juice
1       green onion, including tender green tops, chopped
2       parsley sprigs
1/2t   Worscertershire sauce
1t      curry powder or more to taste (I used a heaping teaspoon)
1/4t   salt
1/4t   dried tarragon

Combine all ingredients in food processor until well blended.  Transfer to bowl and refrigerate several hours.

- I allowed mine to sit in the fridge for almost 24 hours.  It did great!  I served it with jicama, celery and carrot sticks as well as sliced red peppers and grape tomatoes.

Dilled Crab Spread

from The Big Book of Potluck by Maryanna Vollstedt

1c      crab meat, flaked
1/2c   mayonnaise
1/4c   plain, nonfat yogurt (I used Greek)
1t       dried dillweed
2        green onions, including some tender green tops, finely chopped
1t       fresh lemon juice
Dash of Tabasco sauce
1/4t    salt

I served this with Carr's Table Crackers.  Very yummy.

Here are the salads:

Beet and Carrot Slaw
from Bon Appetit, July 2011

1/4      cup plain Greek yogurt

1 tsp   finely grated orange zest + 3 T fresh orange juice

1 T     fresh lemon juice

1 T     finely chopped fresh dill

5 2"   diameter beets, scrubbed, julienned

1        large carrot (or 2 medium), julienned

salt and pepper, to taste

Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrots and toss to combine. Season with salt and pepper.

I julienned all of the vegetables by hand, which I would not necessarily recommend, but I find cutting veggies very relaxing.

Dijon Potato Salad

from Everyday Food, June 2007

coarse salt and ground pepper

3lbs of Yukon Gold potatoes

4 scallions, including tender green tops, sliced

1/2 c    olive oil

1T       dijon mustard

capers (I used half a jar)

crumbled bacon (as much as you want, come on... it's bacon!)

Set a steamer basket in a dutch oven and add enough salted water to come just below the basket; bring to boil.  Then, place potatoes in basket, cover pot and reduce heat to a gentle simmer.  Steam potatoes until tender, 15-25 min.

- I did all of this the night before and let the potatoes chill in the fridge overnight, then tossed in the rest of the ingredients in the AM.

Add rest of ingredients and toss.

Happy entertaining, everyone!