Holiday Appetizers, Dips and Easy Entertaining Ideas
Thinking about what gifts to buy, going out or buying those gifts online, wrapping those gifts, delivering gifts….there’s plenty to be done to prepare for the holidays. That’s why we’ve come up with some quick and easy ideas to make holiday entertaining a breeze. After all, it’s your party and you deserve to enjoy it along with your guests.
These recipes feature TOFUTTI SOUR SUPREME® or TOFUTTI BETTER THAN CREAM CHEESE® which are cholesterol-free, lactose-free and non-dairy foods made from tofu, a soybean base which has the same great taste as regular cream cheese or sour cream with all the benefits of being dairy free.
A well stocked bar includes plenty of wine, beer, liquor for cocktails like vodka, rye, rum and other favourites but be sure to serve responsibly and have plenty of non-alcoholic beverages on hand. Guests may prefer sipping on a signature non-alcoholic cocktail like cranberry juice mixed with bubbly ginger ale with frozen cranberries floating on top, served in martini glasses. You can also fill a punch bowl with cranberry juice mixed with soda water and add some frozen cranberries, orange and lemon slices and an ice ring and serve in those cute little glasses that come with your old-school punch bowl set.
Cocktail Appetizers –no forks or knives required
Cucumber Rolls: thinly slice cucumber horizontally into long, thin strips. Spread with TOFUTTI BETTER THAN CREAM CHEESE® in plan or Herb and Garlic and carefully roll into a round and fasten with a cocktail toothpick (with a colourful fringed end). Place upright on a serving platter. Loosely cover with plastic wrap and refrigerate until serving time.
Creamy Herb Dip Served in Red and Green Pepper Bowls
1 cup TOFUTTI BETTER THAN CREAM CHEESE®
1 cup TOFUTTI SOUR SUPREME®
4 tsp green onion, finely chopped
1 tsp dill
1 tsp basil
1 tsp oregano
1 tsp fresh finely chopped garlic (from a jar or freshly chopped)
½ tsp lemon juice
Salt and pepper to taste
Add all ingredients into a blender or food processor and blend until well mixed. Chill in fridge until just before serving time. To serve, cut two large green peppers and two large red peppers in half, scoop out seeds and core and discard. Fill peppers with dip. Serve dip with extra pepper slices, baby carrots, celery sticks or crackers.