Chefs Jackie & Kelli make sips and dips - FOX 13 News

Chefs Jackie & Kelli make sips and dips

Posted: Updated:
(WJBK) -

 Hosting a Summer Soiree? Here are some recipes from Chefs Kelli Lewton and Jackie White, from 2Unique Caterers, for some fun and festive dips, crackers, breads & pita chips to get the party started in a delicious fashion.

Goat Cheese Spread
1 cup  reconstituted sun dried tomatoes
½  cup  chevre (goat cheese semi-soft)
2  garlic cloves, minced 
8  basil leaves, julienne or chopped  
1 tsp. lemon zest  1 Tbsp. fresh lemon juice 
2 Tbsp. toasted chopped walnuts   

 
Method:
Combine all ingredients and blend with a blender, food processor or hand mixer.  Yield: 1 ½ - 2 cups

Warm Artichoke dip
8 oz. sour cream  
8 oz. cream cheese
4 oz. artichoke hearts (from a jar or can) 
½ cup shredded Swiss cheese
½ cup shredded provolone cheese 
4 oz feta cheese  
1 Tbsp. onion powder  
½ tsp. pepper 
1 tsp. garlic powder
1 oz. prepared pesto 
½  bunch fresh parsley chopped 
½ Tbsp. lemon juice   


Two-Tomato Brushetta
6  plum tomatoes, seeded and chopped 
½ cup sun dried tomatoes, chopped 
3 cloves garlic, minced 
1/8 cup olive oil 
2 Tbsp. balsamic vinegar 
¼ cup fresh basil, chopped  
¼ tsp. Celtic sea salt 
¼ tsp. fresh ground pepper 
1  loaf whole grain rustic bread, sliced ½ inch thick  
2  fresh mozzarella balls or 8 ounces crumbled chevre (goat cheese)

Method
1. Preheat oven 350° 
2. Combine tomatoes, dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Set aside. 
3. Brush bread slices with olive oil and season with salt and pepper. Bake at 350° until light golden but slightly soft in the center. 
4. Top bread with cheese of your choice and return to oven until cheese is melted. 
5. Remove from oven and top with tomato bruschetta.  


Avocado Salad or Salsa
6  plum tomatoes seeded, diced small 
1  red pepper diced 
1  yellow bell pepper diced 
1  Jalapeno pepper seeded and finely chopped 
1  English cucumber diced  
1 bunch cilantro chopped 
1  red onion, diced 
3  avocados diced 
2  limes juiced   
Celtic sea salt and fresh ground pepper to taste
   
Method:
Combine all ingredients. Store covered tightly to reduce browning of avocado.  
Yield: 8 cups 


White Bean Dip with Pita Chips
Pita Chips:
6  whole grain pitas 
1 ½ tsp. ground cumin  
Celtic sea salt and fresh ground pepper


Bean Dip:
1 Tbsp. olive oil 
1-2 cloves garlic, sliced thin
1  fresh thyme, chopped 
1 ½ cups cannellini or other white bean, soaked and cooked 
1  lemon, juiced
½ tsp. Celtic sea salt 
¼ tsp. fresh ground pepper 

Method:
1. Preheat oven to 425°
2. Cut pita into 6-8 wedges and spread onto 2 cookie sheets. Sprinkle with cumin, salt and pepper. 
3. Bake until golden brown and crisp, about 6-8 minutes or until crisp. 
4. In a small skillet over medium heat cook oil, garlic and thyme until garlic is golden brown. 
5. Combine all ingredients (excluding pita chip ingredients) in a blender or food processor. Blend until smooth. 
6. If mixture is too thick add one Tbsp. water and blend again. 


Sour Cream and Onion Dip
1 ½ cups plain Greek yogurt or (plain full-fat yogurt, strained for 25 minutes over a bowl in the refrigerator) 
1/3 cup sour cream 
2 Tbsp. butter 
2  medium onions, diced fine 
¼ tsp. Celtic sea salt 
1/8 tsp pepper 
1 Tbs fresh chives chopped or ½ Tablespoon dried chives      ·
pinch of sugar and drizzle maple syrup

Method:
1. In a large skillet over medium heat, melt butter. 
2. Add onion, salt and pepper and cook 15-17 minutes until onions are soft and dark golden brown, stirring occasionally.
3. In a medium bowl combine all ingredients and refrigerate for at least 1 hour before serving or up to 5 days.
Yield: 2 cups

Don't forget fun and festive beverage's served in mason jars, pitchers or big glass jars!

Berry Vodka Spritzers 
4  limes, halved 
3 Tbs sugar 
1 liter club soda  
1 cup berry flavored vodka 
1 cup blueberries 
1 cup raspberries    

Method:
 Squeeze limes into pitcher. Cut limes into small pieces and add to the pitcher. Combine remaining ingredients. Serve poured over ice.   

Watermelon Sangria 
1 small water melon
1 bottle of white wine  
Method:
Puree watermelon in blender or food processor, mix with white wine serve over ice with watermelon ball garnish 

Flavored Water 
1 cup water, mineral water or sparkling water 
Variations:Lemon slices, cucumber slices, Bruised mint leaves, Orange slices, Lime slices, Apple slices, Raspberries 
Sweeteners (optional): 5-10 drops of stevia or Honey to taste     

Method:
1 Add your choice of the above variations to water.
2 If desired sweeten with stevia or honey, but you may find you like this drink better without the sweetener so taste first.

Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices