Vegetables Can Be On A Charcuterie Board Too!

Todays recipe is one of the best ways to serve and eat food; Charcuterie! I’ve been trying to make snacking include more fruit and veggies and what better way to start than on a old classic. Two amazing dips are included on this board; one is served hot and is filled with flavour and spice and the other is served cold and has become a new family favourite amongst my relatives.

Once summer hits patio season is in full swing, this year has looked a little different than normal with Covid-19 precautions everywhere. Why not make your own home the new hot spot for patio season? Try out new cocktails and appetizers on your friends and family and add something new to your recipes repertoire.

The first dip is a new take on a classic, adding new flavour components to a favourite recipe. Hot Jalapeño Bacon Spinach Dip is a new take on a traditional hot spinach dip.

The second dip instantly won over my family members when I made it for everyone at the cabin. Whipped Feta with Honey dip easily may be the best new vegetable dip I’ve tried. That salty, tangy feta cheese pairs so well with the sweetness of honey and the creaminess of cream cheese.

Vegetables Can Be On A Charcuterie Board Too

Hot Jalapeño Bacon Spinach Dip

Ingredients:

• 8 bacon slices, cooked and diced

• 1/2 cup sweet onion, diced

• 2 jalapeño peppers, seeded and minced

• 2 garlic cloves

• 8 ounces cream cheese, softened

• 1/4 cup avocado mayonnaise

• 1/4 cup sour cream

• 2 cups fresh spinach, chopped

• 1/2 cup Parmesan cheese, shredded

• 1 1/2 cups mozzarella cheese

• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350F and spray a 9 inch pie plate or baking dish

2. Cook bacon in large skillet until crispy, remove and place on paper towel to remove grease. Dice up and set aside.

3. Keep 1 tablespoon of bacon grease in the skillet, add onions and jalapeño. Cook over medium high heat for about 3 minutes.

4. Add garlic and cook for another minute. Set aside and let cool.

5. In a large bowl combine cream cheese, mayo and sour cream until smooth.

6. Stir in spinach, Parmesan cheese, mozzarella cheese and pepper. Add jalapeño and onion mixture.

7. Set aside a little bacon for topping and stir the rest into the dip.

8. Transfer mixture into the prepared baking dish.

9. Bake for 25-30 minutes. Sprinkle bacon on top and serve.
   

Whipped Feta with Honey

Ingredients:

• 8 ounces crumbled feta cheese

• 8 ounces cream cheese, softened

• 1 tablespoon olive oil

• 2 garlic cloves

• 1/2 - 1 teaspoon dried basil

• 1/4 cup honey

• 1 tablespoon chopped pistachios

• 1 teaspoon finely chopped chives

• 1/2 teaspoon cracked black pepper

Instructions:

1. In a food processor, combine feta, cream cheese, olive oil and garlic cloves until cheeses are well combined and smooth. Add basil and mix again

2. Scoop cheese out of the food processor onto a small plate or into a shallow bowl. Using a large spoon to create a well in the center of the dip. Fill with honey. Garnish the dip with chives, pistachios and black pepper.

3. Serve immediately with vegetables, crackers and warm bread.

Some components I added to the charcuterie board included:

• carrots

• cucumber

• celery

• bell peppers

• rice cracker

• multigrain baguette

The best part about a charcuterie board is that you can put anything you want on it, whatever is in season is always a great idea.

Once again I am off to the cabin this weekend for five days! Can’t wait to try out a couple more new recipes on the family to be posted next week! This post is a hint for some of those recipes to come!

Enjoy!

Recipes and more will always be posted on my Instagram follow me @kaylieped