A few new appetizer recipes will take you a long way in the month of January. Whether it's for a gathering of big-screen viewing of college bowl games, an after-ski gathering or just hunkering down lazily on the weekend to watch movies, both of these heavier-style appetizers are excellent for this cold weather month. Throw in a green salad, and I just might call it a meal.
Remember potato skins? They were the rage in the '80s restaurant scene-and with good reason. Who can resist melted cheddar cheese and crisp, crumbled bacon on top of hollowed out potato skins? Both the sour cream and barbecue sauces are a must for dipping before indulging in the first bite. Baking the potatoes ahead of time, either in the morning or the night before, saves valuable time the day of preparation.
There are many versions of this seven-layered bean dip: one of them being the one you can buy pre-made in the store. And even though at times I do resort to that, I highly recommend making it yourself. The freshness of the ingredients makes a huge difference in the flavor. You can increase the amounts of any of the layers to tailor it to your liking, and double the recipe to accommodate more people.
Potato skins
Bake the potatoes the night before to save time.
Makes 24 potato skins
4 russet potatoes
2/3 cup vegetable oil
1-1/2 cups grated cheddar cheese
8 pieces bacon, cooked and crumbled
1/4 cup finely chopped green onions
2/3 cup sour cream
2/3 cup barbecue sauce (I like Cattleman's brand)
Poke potatoes several times with a thin bladed knife; bake at 400 degrees Farenheit until a thin bladed knife inserts easily into potatoes, about 1 hour; allow cooling to room temperature. Potatoes can be prepared up to this point, cooled to room temperature and refrigerated until using the next day.
Cut each potato in half, lengthwise, then cut each half into three lengthwise slices. Scoop out potato pulp, leaving about 1/4 inch thickness next to potato skin.
Heat oil in medium size skillet over medium high heat; when hot add 6-8 potato skins, cooking and turning until golden brown and crisp, about 3 minutes. Remove from oil and drain on paper towels. Repeat with remaining potato skins.
Choose a plate that is microwave safe and that will fit in the microwave. Spray with vegetable spray. Arrange cooked potato skins, skin-side down, on plate. Sprinkle evenly with cheese and bacon. Cook in microwave just until cheese melts, about 1 minute. Remove from microwave. Sprinkle with green onions.
Put sour cream and barbecue sauce in small bowls; serve along with potato skins for dipping.
7-layer bean dip
You can vary the amounts of each ingredient layer to fit your taste. This dip can be made ahead, covered and refrigerated until serving.
Makes about 1-1/2 quarts dip
1 can (15 ounces) black beans, drained
2 cups sour cream (light sour cream can be used)
1 package (1.5 ounces) taco seasoning mix
2 avocadoes, peeled, cut in half and seed removed
1 Tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
1/4 teaspoon salt
2 cups grated cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped black olives
2 Tablespoons chopped green onions
1 Tablespoon chopped fresh cilantro
Tortilla chips
Spread beans in a 10- to12-inch shallow serving platter or container. In small bowl, stir together sour cream and taco seasoning mix; spread evenly over beans.
In separate bowl, mash avocadoes until smooth; stir in lemon juice, garlic and salt; spread over sour cream.
In this order, sprinkle cheddar cheese, tomatoes, black olives, green onions and cilantro over avocadoes. Dip can be made ahead to this point, covered and refrigerated up to 6 hours before serving.
Serve with tortilla chips.
Happy New Year everyone, and good eating to all.
To contact Linda Burner Augustine, send an email to mptimes@nwlink.com.
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