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Appetizers
Appears in
Published 2011
- You can make delicious dips, spreads and hors d’oeuvres in minutes using your processor, making anytime party time!
- Refer to the Smart Chart for basic techniques.
- WORK BOWLS, BLADES AND DISCS: If your food processor comes with nested bowls, choose the appropriate-sized bowl and blade or disc for the task and the amount of food being processed. Use the small or medium bowl to prep ingredients that will be added later (e.g., chop/mince herbs or nuts in the small bowl, grate/slice cheese or veggies in the medium bowl). Use the large bowl for most tasks (chop, mince, purée, slice or grate ingredients). Use the large bowl for mixing and kneading dough (use Dough Blade and Dough Cycle for yeast doughs if your processor has these features). Models differ, so always follow manufacturer’s recommendations.
- Use the thick (6 mm) or regular (4 mm) Slicer for vegetables to serve with dips. Long vegetables (such as carrots, zucchini, celery) can be cut to fit crosswise in the feed tube rather than upright. Use fairly firm pressure or slices may be too thin. For a decorative effect, pull fork tines down the length of zucchini or cucumber. Cut into pieces slightly shorter than the feed tube; trim both ends flat. Stand the pieces upright in the feed tube. Slice, using medium pressure.
- Some vegetables require hand slicing (e.g., cauliflower or broccoli florets, tomato wedges).
- Add color, flavor and nutrients to dips and spreads with finely chopped carrots, celery, bell peppers, onions and herbs.
- DOUBLE DIP: If you have a larger processor (e.g., 11, 12 or 14 cup), you can double the recipe for your favorite dips or spreads. If you have a smaller processor (7 cup), it takes moments to whip up another batch. Don’t exceed the maximum amount recommended in your user’s manual.
- Tofu Mayonnaise is excellent in dips and spreads.
- Leftover dips can be thinned with a little milk and used as salad dressings. Chop leftover veggies on the Steel Blade and use in soups, sauces, etc.
- Creative containers for dips and spreads can be made from hollowed-out bell peppers, tomatoes, grapefruit, melon or avocado shells. Cut bottoms flat so they won’t tip. Pumpernickel bread also makes a great container. Cut 1 inch off the top. Hollow out, leaving ½-inch-thick sides. Fill with dip and serve with crudités and the hollowed-out bread, cut into cubes.
- PITAS, WRAPS AND ROLL-UPS: Fill mini pitas with your favorite spread (e.g., tuna, chicken salad, hummus). Or spread plain or flavored tortillas with your favorite filling. Fold up the bottom of the tortilla about 1 inch, then roll it around the filling. Wrap well and refrigerate. For pinwheels, trim off the ends and cut into 1-inch slices.
- Many appetizers may be served as a main dish, or vice versa. A main dish for 4 people will serve 6 to 8 as an appetizer. Assorted latkes, such as Easy Potato Latkes, are great as miniatures. Other bite-sized delights are Zucchini Puffs and Broccoli Cheese Squares.
- Make quick pastry canapés with leftover pastry. Roll it out and cut out 2-inch rounds. Bake on an ungreased cookie sheet in a preheated 400°F oven for a few minutes, until golden. Top with grated cheese and veggies, such as mushrooms or bell peppers. Broil for 3 or 4 minutes, until the cheese is melted.
- EASY NACHOS: Leftover salsa? Make nachos! Spread a layer of tortilla chips on a microwavable plate. Sprinkle with 1 to 2 cups grated cheddar and/or Monterey Jack cheese, then top with a few dollops of salsa. Microwave on High about 2 minutes, until cheese is melted. Easy, cheesy!
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