This no-cook appetizer will satisfy your tastebuds with its rich, creamy, spicy deliciousness – whether served with crackers or veggies. The key, of course, is to use *goood* cheddar and that can only mean Cabot’s Vermont Cheddar!
Appetizers
Christine Gallary’s Crispy Rice with Avocado and Tuna Tartare
After spotting bluefin tuna, I knew I had to make Christine Gallary’s Crispy Rice with Avocado and Tuna Tartar – crispy rice is one of Alex’s favorite dishes to get at a restaurant so I save this recipe months ago knowing I needed to try it at home! And it was actually so much easier than I was anticipating.
Edy Massih’s Aleppo Garlic Shrimp Cocktail
Edy Massih’s “Keep It Zesty” is out and this first recipe is mind-blowingly good: Aleppo Garlic Shrimp Cocktail served with a Spicy Tomato Jam.
Amanda’s Cheese Krispies
These simple, buttery, cheesy snacks have the perfect crunch thanks to Rice Krispies. They’re a great addition to your cheeseboard or, like us, inhaling a bowl while lounging on the couch.
Julia Turshen’s Street Fair Stuffed Mushrooms
Julia Turshen’s Street Fair Stuffed Mushrooms are inspired by the classic sausage and pepper dish found at fairs. This recipe transforms a beloved appetizer into a satisfying main course.
Michael Solomonov’s Jerusalem Hummus
The absolute best hummus I’ve made at home – unbeleivably creamy, with a hint of lemon, garlic and cumin. It’s topped with ground beef sautéed with onions, garlic, pine nuts, and Baharat to make it a complete meal.
Ina’s Green Herb Dip
For our last brunch, I made sure to add some extra veggies to balance out the heavier dishes we were serving. While everyone patiently waited for the main courses to be ready, I served Ina’s Green Herb Dip with carrots, celery, broccoli, tomatoes and cucumbers. An absolute Ina classic.
Ina’s Ham & Leek Empanadas
Ina’s Ham & Leek Empanadas are incredibly simple to prepare, using store-bought puff pastry filled with a delicious combination of ham, gruyere cheese, spinach, leek, basil, parmesan, and creme fraiche. A bake in the oven results in golden brown, super flakey parcels with so much melty goodness inside.