CREAMY LABNEH DIP WITH WALNUTS AND DILL

In a year dominated by disease (mine), death (our beloved dog Jasper), and dysfunction (use your imagination), there still was much for my family to be thankful for.  And so I managed to pull it together for Thanksgiving, although apparently no one is going to give a me a gold star for my efforts (my family did say thanks, though).

I got a new wreath to add to my collection of Thanksgiving turkeys:

A few days before Thanksgiving I went to a flower arranging workshop at a local nursery with a few business associates, which helped get me in the Thanksgiving mood:

This was my creation from the workshop:

Inspired by the workshop, I created a pumpkin centerpiece for the table, using coleus from my garden and other plant materials:

I made marbleized mini pumpkins for the table too, intended to coordinate with the colors of the centerpiece:

I knew that everyone was expecting the usual turkey and carb-laden side dishes, so I looked for a new appetizer to make.  Having seen how popular Easter and Halloween deviled eggs are, I thought that Thanksgiving deviled eggs might be something to try.  I looked around the interwebs, and found a bunch of turkey deviled eggs:

Nah.

What I came up with was a creamy labneh dip.  I am currently obsessed with labneh, this brand in particular, which can be found in Middle Eastern grocery stores:

The dip is great with pita chips or even bagel chips.  I added it to a sort of mezze platter, and it went over well.  It’s really delicious and just different enough to be interesting.

CREAMY LABNEH DIP WITH WALNUTS AND DILL
Author: 
 
Ingredients
  • 1 cup labneh
  • ⅓ cup chopped walnuts
  • 1 tablespoon chopped fresh dill
  • 1 large garlic clove, minced
  • 1 teaspoon aleppo pepper
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • Optional garnish: drizzle of olive oil, dill, walnuts, aleppo pepper
  • Pita chips, for serving
Instructions
  1. Place labneh in a medium bowl and whisk until smooth and creamy.l. Add dill, garlic, aleppo pepper, lemon juice, and salt, and stir to combine. Keep refrigerated until ready to serve.
  2. Garnish as desired with olive oil, dill, walnuts, and aleppo pepper.
  3. Serve with pita chips.

The only ‘tude appropriate at Thanksgiving is gratitude

PIGS IN A BLANKET

Football season is here!  So is football snacks season — bring on the dips, chips, nachos, and fried things of all sorts.  Not long ago I rediscovered a favorite from my youth — pigs in a blanket.  Think this humble snack isn’t worthy?  Hogwash!  They’re simple to make and disappear quickly.  Your guests will squeal with delight when they see a platter of these tasty little treats — watch out for those who try to hog them. Pigs in a Blanket are perfect for enjoying while you watch your team toss the pigskin around.

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PIGS IN A BLANKET
Author: 
 
Ingredients
  • 1 8-oz tube crescent rolls
  • 1 12-oz package mini cocktail franks
  • 4 tablespoons melted butter
  • Coarse salt and/or everything but the bagel seasoning, for sprinkling on top
  • Mustard and/or ketchup for dipping (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Unroll crescent roll sheets and tear or cut into triangles along perforations. Cut each triangle lengthwise into 3 thinner triangles.
  3. Place a cocktail frank on the larger end of each triangle and roll up.
  4. Place wrapped franks on a medium baking sheet. Brush with melted butter, and sprinkle lightly with salt or everything but the bagel seasoning. (Note: I like to do half with salt, half with the seasoning.). Bake until dough is lightly golden, approximately 12-15 minutes.
  5. Serve hot with mustard and/or ketchup.