Thanksgiving 2016 is fast approaching, and these Thanksgiving appetizer recipes from beloved hostess extraordinaire Martha Stewart will tempt palettes and please most of your guests. These savory spices and salty cheeses are everything an appetizer should be. Dinner can run late on holidays, so it’s a good idea to offer guests something to hold them over until the main meal. Thanksgiving food is something many people look forward to, so start that anticipation with these delicious appetizers you know will taste great because they have the Martha Stewart touch and seal of approval.
Appetizers for Thanksgiving
Martha Stewart is known for making really tasty food. Below are two recipes that your guests will enjoy before Thanksgiving Day dinner.
Hot Spinach Dip
You will need:
- 2 teaspoons olive oil, plus more for the baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds of spinach, coarsely chopped
- 1/2 cup milk (fattier milk is better)
- 6 ounces reduced-fat bar cream cheese
- 3 splashes of Worcestershire sauce
- 3 splashes of hot sauce
- 3/4 cup shredded mozzarella
- Salt and ground pepper to taste
- Bread or crackers for dipping and serving
Preheat the oven to 425 degrees. In a large pot, heat the oil over medium heat. Add in the onion and garlic and cook until lightly browned, which should take about seven minutes. Next, add the spinach in two parts. Allow the first batch to wilt before adding the next batch. The entire wilting process should take no more than eight minutes. Transfer to a strainer and drain; you will have to press the spinach against the colander to get all the moisture out.
In the same pot, warm the milk over high heat. Whisk in the cream cheese until it’s melted, which will be about three minutes. Add in the spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella. Season with salt and pepper to taste. Pour this mixture into a lightly oiled 1 1/2-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese. Bake until bubbly and golden brown, about 20 to 25 minutes.
You will need:
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 3 garlic cloves, chopped
- 3 cans of whole artichoke hearts, drained and chopped
- 1/3 cup dry white wine
4 ounces cream cheese at room temperature
- 2 1/4 cups cubed Fontina cheese
- 1/4 cup chopped parsley
- 8 pitas cut into wedges
Preheat oven to 400 degrees. In a large skillet, heat a tablespoon of oil over medium heat. Add the onion and cook until softened. Add in the garlic and cook for a minute. Next add in the artichokes and wine and cook until the liquid evaporates. Remove the skillet from the heat and stir in the cream cheese until combined and smooth.
Fold in 1 1/4 cups of Fontina and the parsley. Transfer the mixture to a 2-quart baking dish and sprinkle with a cup of Fontina. Bake until golden and bubbling, which is about 30 minutes. In a large bowl, toss the pitas with a tablespoon of oil and spread them onto a baking sheet. Bake until golden and crisp.
Add these to your collection of Thanksgiving recipes so you remember them year after year, though I’m certain your guests won’t let you forget because they’ll be sure to ask for it next year.
“Artichoke Dip with Fontina,” Martha Stewart web site; http://www.marthastewart.com/343478/artichoke-dip-with-fontina, last accessed November 15, 2016.
“Hot Spinach Dip,” Martha Stewart web site; http://www.marthastewart.com/338357/hot-spinach-dip, last accessed November 15, 2016.