Rosemary Focaccia Bread

Pair this flavorful herb bread with Turnip Green Pesto for a mouth-watering appetizer.


Ingredients:

• 1 (1/4-oz.) envelope active dry yeast
• 1 2/3 cups lukewarm water (100° to 110°) 
• 4 1/2 cups bread flour
• 1/4 cup extra virgin olive oil
• 1 tablespoon table salt
• 2 tablespoons fresh rosemary leaves, divided
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Directions:

1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

3. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.

5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

Source: Whitney Miller, Southern Living NOVEMBER 2013

Brown Sugar Fruit Dip

Choose any fresh, seasonal fruit to pair with this creamy dip. We prefer strawberries, pineapple, and grapes. Adding a hint of coffee liqueur to the dip gives it an extra kick of flavor.

Ingredients:

• 1/2 cup firmly packed brown sugar
• 1 (8-oz.) package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/3 cup coffee liqueur (optional)
• 1 cup frozen whipped topping, thawed
• Garnish: brown sugar
• Assorted fruit

Directions:

1. Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Source: Sami Cameron, Corpus Christi, Texas, Southern Living  JULY 2007

Warm Turnip Green Dip

It's Southern tradition to have a little hot sauce with your turnip greens, so be sure to offer guests several brands to choose from on the side.

Ingredients:

• 5 bacon slices, chopped
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1 (16-oz.) package frozen chopped turnip greens, thawed
• 12 ounces cream cheese, cut into pieces
• 1 (8-oz.) container sour cream
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• 3/4 cup freshly grated Parmesan cheese
• Garnish: dried crushed red pepper
• Assorted crackers, flatbread, and gourmet wafers

Directions:

1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

Southern Living DECEMBER 2008

Blue Cheese-Bacon Dip Appetizer

Bake Blue Cheese-Bacon Dip appetizer in four small baking dishes, and place throughout the party area.

Ingredients:

• 7 bacon slices, chopped 
• 2 garlic cloves, minced
• 2 (8-ounce) packages cream cheese, softened 
• 1/3 cup half-and-half
• 4 ounces crumbled blue cheese
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped walnuts, toasted
• Grape clusters
• Flatbread or assorted crackers

Directions:

1. Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
3. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.

Southern Living
DECEMBER 2004

Taco Dip In A Jar

Last Cinco de Mayo these individual-sized taco dips were all the rage on Facebook, but we don’t need a national holiday to whip up a batch to share. Any day of the week is fine by us. This delicious dip features beef, guacamole, Old El Paso® taco seasoning mix and beans. Serve this yummy appetizer with tortilla chips.

Ingredients:

1/2 lb ground beef round

1/3 cup water

2    tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1    can (16 oz) Old El Paso® refried beans

1    container (8 oz) sour cream

2    packages (7 oz each) refrigerated guacamole

1    container (16 oz) refrigerated pico de gallo salsa

1    cup finely shredded Cheddar cheese (4 oz)

      Jalapeño and red Fresno chiles, very thinly sliced, if desired

      Fresh cilantro leaves, if desired

     Tortilla chips, if desired

Directions:

• 1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.
• 2 In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

Expert Tips:

If you don't have small glass jars on hand, you can layer this taco dip in a glass pie plate or shallow serving dish.

Source: bettycrocker.com