Homemade tzatziki with pita bread/chips

Anonymous wrote:I wouldn’t ever eat rotel dip and I get that is just my taste pref- but wouldn’t a hot cheesy dip be kind of gross in the summer? I am not a fan of a cold spinach and sour cream dip in a bread bowl either but that at least seems more summery.

I’d do chips and fresh pick de gallo and fresh mango salsa.

DP - idk but the corn dip I make always get eaten more than the cowboy caviar salsa when I make it.

That said, the corn dip is chilled and served in this:
https://www.pamperedchef.com/shop/Entertaining/Serveware/Large+Square+Cool+%26+Serve/2614

Pampered chef also has some keep warm serving platters but I haven’t bought them because they don’t go in the dishwasher.

I’ve made the velveeta and rotel once before (no meat before) - but for some reason it’s not a staple. Maybe because it’s too hard to bring warm for me.

I wouldn’t ever eat rotel dip and I get that is just my taste pref- but wouldn’t a hot cheesy dip be kind of gross in the summer? I am not a fan of a cold spinach and sour cream dip in a bread bowl either but that at least seems more summery.

I’d do chips and fresh pick de gallo and fresh mango salsa.

I have never not found rotel dip to be a huge hit. I understand DCUM will claim it’s disgusting but that’s fake- in real life people love it. Crock Pot with Velveeta, rotel, and seasoned ground beef with corn chips.

I have other things I’ll bring depending on the occasion but I promise this is always the most popular.

Samosa. I order a tray from my favorite Indian restaurant.



Then there are so many Costco appetizers like mini quiche, pinwheel sandwiches, spanakopita, dips etc.

Spinach & Artichoke dip w/French bread or tortilla chips.

charcuterie

followed by chips, salsa and guacamole

Anonymous wrote:I cut up puffed pastry sheets to fit mini muffin tins and fill with a thicker version of spinach artichoke dip. Bake till the pastry browns.

I like to bring finger foods that people can take and eat away from the table. I've watched my nephews crowd around the dip trough for too long.

This will probably work with phyllo cups! It’ll be even less work.

Anonymous wrote:How do you keep hot appetizers hot during travel?

I bought one of those insulated take-out bags that Door Dashers use. They work great.

Jalapeno poppers or these: https://www.saveur.com/article/Recipes/Peppers-Stuffed-with-Feta-Piperies-Gemistes-Me-Feta/ using the spiciest peppers I can find at the Farmer's Market

Inari sushi pockets with rice or southern living marinated cheese with crackers. Both are easy and always get rave reviews.

Anonymous wrote:How do you keep hot appetizers hot during travel?

You don’t.

I cut up puffed pastry sheets to fit mini muffin tins and fill with a thicker version of spinach artichoke dip. Bake till the pastry browns.

I like to bring finger foods that people can take and eat away from the table. I've watched my nephews crowd around the dip trough for too long.

Spinach artichoke dip

How do you keep hot appetizers hot during travel?