Thursday, December 6, 2012

Friday Night Bites | Parmesan Pecan Dip



With the holidays now here - festive parties are in full force.  How many events do you already have scheduled or double booked this season? Whether it is for your office, a gathering of friends, spending time with family or other festive gatherings, now is the time to indulge in holiday cookies, a plethora of appetizers and other gourmet delights.  Last night was the start of my social gatherings.  I participate on a local board for Human Resource professionals and the last meeting of the year is a potluck of sorts.  With this being the third year I have been a member of the board, I have now been infamous for a particular appetizer – Parmesan and Pecan Dip.


It is widely requested among people who know me.  When folks taste it for the first time, it is literally addictive and you can’t help but go back for seconds, thirds, fourths and even a tenth one or more. Trust me.  Years ago I brought it to one of my offices and a gentleman who doesn’t really cook was instantly hooked.  He subsequently asked for the recipe and made it for every event he had.  I would get emails from him letting me know that he made the “crack dip” again.  He made it for his football buddies and it was gone super quick.  He is no longer with our company, but every once in a while I will get an email letting me know that he made the dip and it was a hit.  Love that!

This is the dip that you can bring to all of your holiday events and I guarantee that you will be the star at your event.  It is that good.  This dip would be perfect with almost any wine from a dry sparkling wine to a buttery chardonnay to a deep cabernet sauvignon.



Parmesan and Pecan Dip

1 C. finely diced celery
1 C. chopped roasted pecans
1 C. chopped parmesan
½ C. chopped flat leaf parsley

Dressing:

2 small garlic cloves minced and mashed with ½ teaspoon of salt
1 T. Mayo
2 T. Fresh squeezed lemon juice
2 T. Olive oil
3 to 4 grinds of fresh pepper

Endive leaves (3 to 4 whole endives)

Roast the chopped pecans for about 10 minutes in a 375 degree oven. You can skip this step by purchasing the dry roasted pecan pieces at Trader Joes. Blend the dressing ingredients in a small mason jar and shake until well blended. Place in the refrigerator until ready to use.

Chop the first four ingredients and put everything, except the pecans in a bowl into the refrigerator until ready to serve. Set pecans aside. When ready to serve, add the pecans and dressing. Toss well and transfer to a pretty serving bowl. Add to a platter with the endive leaves. Use a small spoon to have guests top each endive leaf.


13 comments:

  1. This looks good enough to enjoy by the spoonful! I love chunky dips!!

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  2. I love that you used endive! I love making dips and salads like this but I hate always going straight for the pita chips or crackers. I'll keep this in mind next time.

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  3. This dip looks so good, Lisa! Can't wait to try it! I love serving it in endive spears!

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  4. My mother in low loves anything pecans. We'll be celebrating Christmas with her this year and I'm definitely going to make this dip for her.

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  5. Super easy, but sounds great for any party! Love when people like and use your recipes so much, and let you know!

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  6. Is it bad that I just want this for dinner? Or even lunch:)Love the flavors and the endive is a super idea:)

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  7. I can see why people are requesting this dip, it looks delicious and different too. Thanks for the recipe, I must try this one.

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  8. What a fun and delightfully unique dip, Lisa. My mouth is watering just reading the ingredient list. I can see why it would be such hit. What type of parmesan do you use? My parmesan is so hard - it seems it would be hard to chop it like your is.

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  9. I always look forward to your Friday Night Bites! Not only does this feature remind me that it's the weekend, but it also produces some of your best foods for entertaining. You're doing a stunning job, Lisa!

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  10. Lisa, I would never have put these ingredients together but you know I trust your taste buds. :) I'l have to try this. I just made a parmesan dip yesterday but it was not like this. Bookmarking. :)

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  11. I was intrigued the minute I saw it. Addictive, definitely! As far as parties go, we are so not double booked! But we are going to Vegas for New Years due to a wild and crazy idea, so... :)

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  12. What a delicious dip Lisa. Love all the wonderful appetizers around the holidays!

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  13. I could just eat this all day! Love it!

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