With the
holidays now here - festive parties are in full force. How many events do you already have scheduled
or double booked this season? Whether it is for your office, a gathering of
friends, spending time with family or other festive gatherings, now is the time
to indulge in holiday cookies, a plethora of appetizers and other gourmet
delights. Last night was the start of my
social gatherings. I participate on a
local board for Human Resource professionals and the last meeting of the year is
a potluck of sorts. With this being the
third year I have been a member of the board, I have now been infamous for a
particular appetizer – Parmesan and Pecan Dip.
It is widely
requested among people who know me. When
folks taste it for the first time, it is literally addictive and you can’t help
but go back for seconds, thirds, fourths and even a tenth one or more. Trust
me. Years ago I brought it to one of my
offices and a gentleman who doesn’t really cook was instantly hooked. He subsequently asked for the recipe and made
it for every event he had. I would get
emails from him letting me know that he made the “crack dip” again. He made it for his football buddies and it
was gone super quick. He is no longer
with our company, but every once in a while I will get an email letting me know
that he made the dip and it was a hit.
Love that!
This is the dip
that you can bring to all of your holiday events and I guarantee that you will
be the star at your event. It is that good. This dip would be perfect with almost any
wine from a dry sparkling wine to a buttery chardonnay to a deep cabernet
sauvignon.
Parmesan and Pecan Dip
1 C. finely diced celery
1 C. chopped roasted pecans
1 C. chopped parmesan
½ C. chopped flat leaf parsley
Dressing:
2 small garlic cloves minced and mashed with ½ teaspoon of salt
1 T. Mayo
2 T. Fresh squeezed lemon juice
2 T. Olive oil
Endive leaves (3 to 4 whole endives)
Roast the chopped pecans for about 10 minutes in a 375 degree
oven. You can skip this step by purchasing the dry roasted pecan pieces at Trader
Joes. Blend the dressing ingredients in a small mason jar and shake until well
blended. Place in the refrigerator until ready to use.
Chop the first four ingredients and put everything, except the
pecans in a bowl into the refrigerator until ready to serve. Set pecans aside.
When ready to serve, add the pecans and dressing. Toss well and transfer to a
pretty serving bowl. Add to a platter with the endive leaves. Use a small spoon
to have guests top each endive leaf.
This looks good enough to enjoy by the spoonful! I love chunky dips!!
ReplyDeleteI love that you used endive! I love making dips and salads like this but I hate always going straight for the pita chips or crackers. I'll keep this in mind next time.
ReplyDeleteThis dip looks so good, Lisa! Can't wait to try it! I love serving it in endive spears!
ReplyDeleteMy mother in low loves anything pecans. We'll be celebrating Christmas with her this year and I'm definitely going to make this dip for her.
ReplyDeleteSuper easy, but sounds great for any party! Love when people like and use your recipes so much, and let you know!
ReplyDeleteIs it bad that I just want this for dinner? Or even lunch:)Love the flavors and the endive is a super idea:)
ReplyDeleteI can see why people are requesting this dip, it looks delicious and different too. Thanks for the recipe, I must try this one.
ReplyDeleteWhat a fun and delightfully unique dip, Lisa. My mouth is watering just reading the ingredient list. I can see why it would be such hit. What type of parmesan do you use? My parmesan is so hard - it seems it would be hard to chop it like your is.
ReplyDeleteI always look forward to your Friday Night Bites! Not only does this feature remind me that it's the weekend, but it also produces some of your best foods for entertaining. You're doing a stunning job, Lisa!
ReplyDeleteLisa, I would never have put these ingredients together but you know I trust your taste buds. :) I'l have to try this. I just made a parmesan dip yesterday but it was not like this. Bookmarking. :)
ReplyDeleteI was intrigued the minute I saw it. Addictive, definitely! As far as parties go, we are so not double booked! But we are going to Vegas for New Years due to a wild and crazy idea, so... :)
ReplyDeleteWhat a delicious dip Lisa. Love all the wonderful appetizers around the holidays!
ReplyDeleteI could just eat this all day! Love it!
ReplyDeleteThis has become a recipe that I am required to make to ensure entrance into our friend Todd's home. I actually made an entire batch for his birthday and he said it was his best present. By the way....he did not share with anyone!
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