|be the perfect host/ess||.||
by Emily Meyer | 1 2 3
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layered dips, two ways
layered taco dip The classic party dip is always that big, beautiful taco monstrosity taking center stage of any appetizer table. Here's a vegetarian version, with one simple substitution.
16 oz. cream cheese, softened
Cook soy crumbles with taco seasoning according to package directions. In a mixing bowl, beat cream cheese until smooth, mix in taco "meat" mixture. Spread into the bottom of a large pie plate or platter. Spread salsa or taco sauce over, then top with layers of lettuce and tomato. Set out bowls of sour cream, guacamole and chopped cilantro for guests to garnish. Serve with tortilla chips.
southern BBQ bean dip Another layered dip, this time with some traditional southern barbeque flavors. It's kind of a cross between barbecue pizza and hummus.
1 package meatless BBQ rib
patties (I like Gardenburger brand)
In a food processor, crumble cooked rib patties and pulse a few times until broken up, resembling ground beef. Put into a bowl, and add barbecue sauce to taste, enough to coat it well. Toss and set aside.
Preheat oven to 350 degrees F. In the food processor, combine remaining ingredients except for onions and cheese. Blend together until smooth. Spread the bean mixture on the bottom of a metal pie plate. Top with barbecue mixture, and sprinkle with onions and cheddar cheese. Wrap in foil and warm in the oven until cheese melts, 15-20 minutes. Serve immediately with corn chips. This can be reheated on the grill, later, if you're at a picnic.