Thanksgiving Appetizers That Won't Spoil Your Dinner!

Keeping guests occupied and out of the way is always a task that we pass off with wine and snacks as in spinach dip with bread,chips or cheese but by the time Thanksgiving dinner is ready there are always a few that are pretty stuffed by then,most of the time it's the kids! Here are a few light and simple recipes to keep your guests occupied with eating but not full!

Crispy Curry Roasted Chick Peas:
-2 Cans drained,rinsed and pat dry
-2 tablespoons of olive oil
-2 teaspoons of curry powder
-1 teaspoon of kosher salt

Preheat oven to 425 degrees Fahrenheit,toss chick peas in oil,curry powder and salt until coated evenly,then spread onto a baking sheet. Bake until crisp and golden,for about 30-40mins

These pair perfectly with a cocktail and or with sweet pickles!

Warm Spiced Olives:
-4 dried bay leaves
-1 cup of olive oil
-1 tablespoon of Aleppo pepper
-6 strips of lemon zest from one lemon or 3 strips at 1/2 inch in width
-1 1/2 pounds of unpitted olives
-1 1/2 teaspoons of fennel seeds

Toast seeds in a large skillet, over medium heat until fragrant,in about 3 mins add lemon zest,olives,bay leaves,pepper and oil into the skillet. Cook for another 3 mins or until warmed,transfer into a bowl and serve warm.

Creamy Cauliflower Dip:
-1 medium head of cauliflower (florets and stem cut into 1 inch pieces)
-1 garlic clove peeled
-1/4 cup of olive oil (divided in half,the rest will be used for serving)
-1 teaspoon of ground cumin
-1 medium onion thinly sliced
-2 teaspoons of kosher salt
-3/4 cup of plain greek yogurt
-1 teaspoon of finely grated lemon zest
-3 tablespoons of fresh lemon juice
-chopped parsley for serving
-baby romaine slices for serving

Pour water into a saucepan about 1/4 depth,over high heat add garlic and cauliflower,cover and bring to a boil (10mins)until cauliflower is easily pierced.Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet,add onion,cumin and teaspoon of salt. Cook over high heat until onions are golden,stir often.
Add golden onion mixture to a blender,add yogurt,lemon zest,lemon juice and the cauliflower we set aside from earlier. Blend until mixture becomes a puree. While blender is running add 2 tablespoons of olive oil evenly,if the mixture is too thick add 1 tablespoon of water at a time to get the desired consistency. Cool to room temperature,when serving,transfer to bowl and drizzle olive oil over the dip and garnish top with chopped parsley.
Serve with carrots,celery,baby romaine or endive lettuce for dipping.

Try using Cucumbers slices instead of bread or crackers,it will really cut down on the carb intake and they're less expensive than boxed crackers! Same goes for cheese,as delicious as it is,the cost adds up when providing for a large group of people and its very filling!

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