Dill Pickle Dip

This stuff is so so bad you will not be able to stop eating it!!!!  We had this at friends place and one fellow wanted a spoon.... He would not let go:)

Serve with thick potato chips since it is so creamy. 

1bar cream cheese softened

5 -6 dill pickles (I used the deli kind)

1 small clove garlic finely chopped

2 tbsp pickle juice

Shredded cheddar cheese -handful

Mix together and let sit a few hours in fridge. 

Italian Pinwheels

We had a Happy Hour at the clubhouse today in the RV park and this is a great one to take that will not be messy finger food. It also does well if it sits out on a table for a while - you don't have to worry about temperature.  It only takes about 5 minutes to prepare and the ingredients are simple.  Makes about 20 bite size apps.  I borrowed this recipe from the Pillsbury site.

Ingredients
1 can of Pillsbury crescent rolls
1/2 cup of shredded mozzarella
1/2 cup of chopped pepperoni
1 egg yolk and 1 egg white - separate them
1 tsp oregano
parchment paper 
Preheat oven to 375F.
Open crescent roll package and pinch seams together to make one piece of dough.  In a small bowl mix the cheese, pepperoni, egg yolk and oregano.  Spread on the dough.  Roll up long ways.
I use a kitchen scissor to cut into pieces.  Start at the half way point and then work both ways with a full scissor cut through.  It kind of squishes together but when you lay them flat on the baking pan which you need to put parchment paper on first....  I just kind of form them back into a circle.  Using a brush - dip into the egg yolk and sweep on the pinwheels.  I cover them twice.  Then bake for 12 minutes.  Best warm but still good even in a couple of hours.

Hummus - Non Traditional

This is from the Crazy Plates recipe books; its version is a bit lower in calories, fat, cholesterol and sodium.  It does have a different flavour but everyone seems to like it for a change.  The sour cream gives it a nice smoothness.

1 can chickpeas - 19 oz, drained and rinsed

1/4 cup light sour cream

2 tbsp tahini (sesame seed paste)

2 tsp minced garlic cloves

1 tsp grated lemon zest

1/2 tsp sesame oil

1/2 tsp kosher salt and granulated sugar

1/4 tsp ground cumin 

1/4 tsp ground coriander

drizzle of Extra Virgin Olive Oil 

fresh chopped parsley or chopped black olives for garnish

Place all ingredients in food processor or blender and whirl till smooth.  

Put into bowl and drizzle olive oil on top and garnish with parsley or olives. Serve with warmed pita wedges or crisp veggies.