New Year’s Eve is usually a quiet time for my family, just my husband, kids and me and sometimes my sister-unless she has somewhere more fun to go! This year is no exception. We usually opt to eat a late lunch on the 31st and then save ourselves for appetizers later in the evening.
This year I am making Hot Spinach Dip, Spanish Potato Omelet Bites, Seven Layer Dip, and Strawberry Ice Cream Punch.
Hot Spinach Dip
Makes 3 cups
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
picture and recipe-Martha Stewart
Spanish Potato Omelet Bites
Makes: about 4 dozen squares
Prep: 35 minutes
Bake: 15 minutes
- 6 eggs
- 2 tablespoons half-and-half, light cream, or milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup coarsely chopped fresh mushrooms
- 2 cloves garlic, minced
- 2 cups frozen loose-pack diced hashbrown potatoes with onions and peppers
- 1/4 cup snipped fresh chives or 2 tablespoons snipped fresh Italian flat-leaf parsley
1. Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, cream, or milk; salt; pepper; and saffron. Set aside.
2. In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.
3. Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5 minutes. Cut into 1-inch squares. Serve warm. Makes about 4 dozen squares.
Make-Ahead Directions: Bake and cut omelet bites as directed; place on an oven-safe platter or baking sheet. Cover and chill for up to 24 hours. Reheat, uncovered, in a 350 degree F oven about 10 minutes or until heated through.
picture and recipe-BHG
Mexican Seven-Layer Dip
Prep: 15 minutes
Chill: 4 to 24 hours
- 1 9-ounce can bean dip
- 1/4 cup picante or taco sauce
- 1 8-ounce container refrigerated guacamole
- 1 8-ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- 1/4 cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- 2/3 cup chopped, seeded tomato (1 medium)
- 8 cups tortilla chips or crackers
1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
picture and recipe-BHG
Strawberry Holiday Punch
1 2-Liter bottle of Strawberry Ginger Ale or similar soda pop
1/2 gallon of vanilla ice cream
1 10-ounce package of frozen strawberries partially thawed
Allow the ice cream to soften at room temperature for approximately 10 to 15 minutes. Open container and scoop into punch bowl .
Pour bottle of pop over the ice cream and strawberries.
I would love to know what you will be serving. Feel free to leave comments linking to your New Year’s Eve posts.
Be sure to head on over to Blessed With Grace for more wonderful recipes.