Who doesn’t love a great appetizer to start off a party or even a low key evening in. Every once in a while, my husband and I will have a couple appetizers instead of an actual meal. It’s so relaxing and fun to try new recipes. During the holiday season, I tried two new appetizer recipes and they were a huge hit. The first was garlic and olive hummus. The second was deconstructed jalapeño poppers. Both were gone within minutes and left you wanting more.
Garlic and Olive Hummus
Makes about 8-10 oz.
- 1 can Garbanzo beans (drained)
- 1/4 cup EVOO
- 2 Garlic cloves (grated)
- 1/4 tsp Onion powder
- S & P to taste
- 1/2 tsp Parsley (chopped)
- Dash of Cayenne pepper
- 3 tbsp Water
- 8-10 Kalamata olives (finely diced)
- 1 tsp Olive juice
Put all ingredients, except for the EVOO and olives in a food processor or blender. Pulse to chop up the ingredients slightly. Turn the food processor/blender on low and stream the EVOO in until it has smoothed out completely. Plate and add the chopped olives to the center and add additional EVOO if desired. Serve with veggies and pita bread.
Deconstructed Jalapeño Poppers
- 1 block Cream cheese (softened)
- 1 Jalapeño (finely chopped, no seeds)
- 2 cans Crescent dough
- 2 tbsp White onion (finely chopped)
- 1 Garlic clove (grated)
- 5 strips cooked bacon (chopped)
- 3 tsp Ranch dressing
- S & P
- Dash of garlic powder
- 1/2 cup Mozzarella cheese (optional)
Preheat oven to 350°. Open up the cans of crescent dough and separate each piece. Mix all the remaining ingredients, except the mozzarella cheese together. With a spoon, place about a tablespoon worth of filling on the large part of the crescent. Roll up like a normal crescent but wrap the corners in to make a pouch. This will keep the filling in place. Place about 8 on a greased baking sheet. Bake for 10-12 minutes. Once removed from the oven, sprinkle mozzarella cheese on the poppers and let the residual heat melt the cheese. Plate and serve with ranch dressing. Enjoy both of these delicious appetizers!