Christmas Dips and Drinks

Mission holiday party is complete! On Friday, I hosted about 30 close friends for appetizers, drinks and desserts to celebrate the season rather than getting everyone gifts. Greatest idea ever.

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As you can see, I had an awful time with my girl Bethany and the rest of the crew. :)

There were plenty of sweets, including Peppermint Patty-Stuffed Cookies, Gooey Butter Cookies, Chocolate Peanut Butter Pretzel Bites and more. And for the drinks? Wine, beer, hard cider and two signature cocktails!

  1. Vodka Cranberry: Mix equal parts cranberry juice, vodka and club soda and serve with frozen cranberry “ice cubes.”
  2. Bumpin’ Granny (recipe from a talented mixologist at Hessen Haus): Muddle 4 thinly sliced Granny Smith apples and 1 1/2 stalks diced celery; stir in 12 ounces rum, 12 ounces lime juice, 9 ounces simple syrup and a dash of salt.

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To match the red and green drinks and balance out all the sugar, I also whipped up some holiday-hued savory dips! I took a hand from the store for the salsa and served that with homemade guac and hummus. It’s not too late to make these for your Christmas gatherings—just stock up on plenty of veggies, pita and tortilla chips and sliced bread because these go fast. :)

Dips

Guacamole

Serves 8

  • 3 avocados
  • Juice of 1 lime
  • 1 jalapeno, finely diced
  • 1/2 white onion, diced
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves, diced
  1. Halve avocados, remove pits and scoop out flesh into a bowl.
  2. Add lime juice, onion and salt, then combine with a fork or potato masher. (If you prefer creamier guacamole or plan to use it as a sandwich spread, feel free to mix in a food processor.)
  3. Fold in cilantro until evenly combined.

Nutrition information per serving: 113 calories, 10 g fat, 5 g fiber, 1 g protein, 151 mg sodium, 7 g carbohydrate

Roasted Beet Hummus, inspired by Minimalist Baker

Serves 8

  • 1 large beet
  • 1 can chickpeas, drained and rinsed
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • 1 1/2 tablespoons tahini
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 375°. Wash the beet and wrap in foil. Roast in the oven for about 45 minutes, or until a fork inserted easily slides in and out.
  2. Allow the beet to cool for 30 minutes, then slice it into quarters and chop into small pieces in a food processor or blender.
  3. Add the chickpeas, garlic, lemon juice and tahini, then process/blend until combined.
  4. Pour in olive oil and process/blend again.

Nutrition information per serving: 111 calories, 4 g fat, 3 g fiber, 4 g protein, 191 mg sodium, 16 g carbohydrate, 1 g sugar

What recipe do you look forward to most come Christmastime?

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