Hands down, dips and spreads make the all-time favorites list when it comes to appetizers, but as equally yummy as the finger food appetizer counterparts like deviled eggs, chicken wings, nachos and quesadillas. That said, dips and spreads are in a class of their own.
The list of possible ingredients is endless, although many have a standard base ingredient, a cream cheese or a sour cream. The added ingredients are wide-ranging too: anything from some of the more savory things like artichokes, avocados, bacon, mushrooms, olives, herbs, spices, beans, cheeses, nuts and seafood to sweets like yogurts and fruity mangoes and apples.
They are so versatile and come in so many variations and easily complement any holiday, event or occasion. And when you are planning a party, your appetizer menu is one of the first things you might consider, including some of the more preliminary questions to ask yourself when adding a dip or spread to your menu.
It’s important to consider how easily the dip or spread transfers. Is it scoopable? Is it spreadable? Do you need a sturdy cracker or chip to pair with it? Which utensils are best-suited for the job? Is it served in a bowl or on a plate? Is it served warm or chilled?
Dips and spreads are always a crowd-pleaser. Here is one of my personal family recipes.
Cheese Ball
8 oz. cream cheese, softened
¼ c. chopped walnuts (or almonds or pecans)
1 Tbsp cooking sherry
¼ c. walnuts, toasted and chopped
In medium bowl, combine first three ingredients. Shape into a ball and chill, covered for at least three hours. Roll in toasted walnuts to coat. Serve with crackers; Triscuit or any sturdy cracker, like a flatbread variety, work best. Makes about ½ cup.
