There’s nothing better than a variety of appetizers to whet the appetite before a Thanksgiving dinner. The appetizers my family traditionally serves are the old fashioned but classic pigs in a blanket and my mom’s famous Sourcream Dill Dip with mixed vegetables and Cape Cod Russet Potato Chips.
Since our Thanksgiving is typically an intimate dinner of 5, we tend not to go overboard on the appetizers. But I’ve always dreamed of having a big Thanksgiving dinner filled with family and friends and endless hors d’oeuvres. I can just envision guests anxiously awaiting the next round of Baked Brie with Apples, Stuffed Mushrooms, and Butternut Squash Soup Shooters. There’s always next year!
And in preparation, my friends and I had our own Thanksgiving dinner where we served the following appetizers:
- Spinach Artichoke Dip
- Homemade Hummus & Pita Chips
Though my dip has been compared to Houston’s Spinach and Artichoke Dip, it has less fat and more vegetables yielding a tasty counterpart. The crunch of the water chestnuts and elimination of heavy cream create a light dip that won’t weigh you down before your big Thanksgiving day meal.
For more appetizing ideas to serve at your Thanksgiving dinner visit the Food Network’s Thanksgiving 2008 Menu.
Spinach and Artichoke Dip Ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1/4 cup grated Parmesan cheese + 3 tablespoons
- 1/2 tablespoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 small can water chestnuts
- 1/2 cup fat free sour cream (or plain yogurt)
- 1 8 oz package light cream cheese
- 1/4 cup breadcrumbs or panko
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a traditional blender, hand blender, or food processor, place artichoke hearts, Parmesan cheese, and garlic . Pulse until slightly chopped and set aside.
3. Heat the cream cheese for approximately 1 minute, or until soft and easily spreadable, and mix together with spinach, sour cream in a medium bowl. Stir in artichoke mixture and spoon into prepared baking dish.
4. Top with 1/4 cup breadcrumbs and 3 tablespoons Parmesan cheese.
5. Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs have browned.