Make the holidays easier and less stressful with make-ahead Christmas appetizers.
Doing so will ensure any bits of feta are broken down, and youll avoid a grainy texture.
Avocado combined with egg yolks adds extra creaminess, while lime juice adds an extra hit of acidity.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Add chopped cooked bacon for a savory note.
Serve with an array of crudites and crisp party crackers.
If the feta seems too thick, add 1 teaspoon water at a time until loosened.
Walnuts provide a nice crunchiness, but you could easily swap in another nut like pecans or pistachios.
If you have leftover cranberry sauce, try a dollop in some yogurt or oatmeal for an easy breakfast.
These olives are a wonderful easy party appetizeradd any leftovers to salads or simply snack on them.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
High-Protein Spinach Dip
This spinach dip recipe gives the classic appetizer a high-protein twist.
If you don’t have cannellini beans, chickpeas work just as well.
Serve this tasty dip alongside veggies, crackers, pita or pretzels.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Serve with chips, fresh veggies or as a sandwich spread.
Roasted beets make this healthy dip extra flavorful.
Serve with veggie chips, pita chips or crudites.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Removing the skins from the chickpeas helps achieve a better crisp.
Look for “everything bagel seasoning” in the spice aisle; it’s now available in most supermarkets.
Double-Tahini Hummus
This easy recipe produces the lightest, silkiest hummus you’ve ever had.
Serve with an array of crudites and crisp party crackers.
Serve at room temp along with some bread for dipping.
This dip recipe is a great way to use up salmon leftovers.
Photographer: Robby Lozano, Food Stylist: Melissa Gray, Prop Stylist: Josh Hoggle
Lovage Pesto
Lovage tastes like cardamom and celery had a baby.
If you could’t find lovage, increase basil to 1 3/4 cups and add 1 1/2 cups celery leaves.
Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR.
Lemon-Thyme Whipped Ricotta
This stunning yet easy appetizer recipe infuses creamy ricotta with fresh herbs and lemon.
Serve with whole-grain crackers and cut-up vegetables or use as a spread for sandwiches or sauce for pasta.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
CookingLight
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
EatingWell
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
