Hey guess what? I’m going to be on Simple Kitchen’s Radio Thanksgiving Show this Sunday again! I will be showing up with this crowd pleasing dip below as well as some tips on what the heck you put out when people come to eat at your house. Would you like some tips to start off? I thought you’d never ask–
Tip #1 | Encourage Grazing — put out a variety of small bites and try to hit some of the basic needs:
– Nuts – You can make or buy some nice varieties of sweet and savory nuts. This is the most protein I would put out–don’t want guests to lose their hunger, just stave it off a bit.
– Olives – Put out either mixed olives or ones that are pitted if you can. People assume when they see a mix that some won’t be pitted, but if you just put a lot of one kind out without a sign, you will run the risk that someone might chip a tooth. That’s not a fun way to start the party.
– Popcorn – Think light, easy–maybe top with some parmesan for a nice kick.
Tip #2 | Balance Hot with Cold — Don’t have just rabbit food out.
Tip #3 | Don’t Keep Them Waiting — Serve dinner within the hour. Hungry people are rarely happy people, and if you’re family’s like mine, mom put a padlock on the fridge at 11pm the night before so we can all “appreciate” dinner that much more.
Good tips, yeah? Now would be a good time for me to tell you to listen in live to KPAM AM 860 from 10am-12pm PST this Sunday, November 22–but you can also just follow the Simple Kitchen Podcast and listen at your leisure. Talking live in most any capacity makes me shake in my boots a bit, so that might also make for some A+ entertainment.
In the meantime–go make this.
Baked Cheese Dip with Chipotle Chiles
- 1 T olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 chiles en adobo, seeded and diced
- 8 oz (canned) fire-roasted tomatoes
- Salt and pepper to taste
- 8 oz goat cheese log, softened
- 8 oz cream cheese, softened
- 6-8 oz Romano cheese, finely grated
- Assorted cut vegetables and toasts
Heat oil in a medium saucepan, then add the garlic and onions, sautéing until onions are translucent. Add in the chiles and tomatoes with their juices and stir until a majority of the liquid evaporates. Remove from heat. Preheat the oven to 375 F. Meanwhile, mix cheese together in a medium bowl using a spatula until thoroughly combined. Add the cheese mixture to an oven-safe 1qt container, leaving a divot in the center. Spoon in the tomato-based sauce to the center, then bake 15-20 minutes, or until the edges are browned (like pictured above). Serve immediately with toasts, crackers, sliced cucumbers, and cauliflower.