Bacon-and-Pear Bites
Cut just-ripe pears into ½-inch cubes; sprinkle
with salt, sugar, and cayenne pepper. Put on a toothpick with crispy
bacon. —Mark Bittman
Roasted Chickpeas
Toss 1 can rinsed, drained, dried chickpeas with
olive oil, salt, and spices (like Creole blend, cumin, paprika). Roast
at 400°F, 30 to 40 minutes. —steamykitchen.com
Pimento Cheese Dip
Combine ½ lb. grated sharp cheddar, ½ cup mayonnaise, 1 (4-oz.) jar drained and diced pimientos, and ½ tsp. horseradish (or hot sauce) in a bowl. —designsponge.com
Spinach-Artichoke Dip
Heat 1 cup frozen spinach and 1½ cups artichokes.
Add 6 oz. warmed cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1/3
cup Parmesan, ½ tsp. red pepper flakes, and ¼ tsp. garlic powder. Heat. —Alton Brown
Pistachio-Covered Cheese Log
Beat 1 bar cream cheese, 1 cup grated
cheddar, 1 tbs. mustard, and 1 tsp. Worcestershire. Refrigerate. Shape
into log; roll in chopped toasted pistachios. Chill. —Everyday Food
Popcorn with Parmesan and Thyme
Toss plain popped popcorn with olive oil, grated Parmesan, chopped fresh thyme, and lemon juice. —kitchenetteblog.com