Do you ever get into an appetizer rut? It happens to all of us: With a party looming, you think, “Oh, I’ll just make/buy…for the 17th time this summer.” It’s great to have go-to dishes (for me, it’s guacamole), but sometimes it’s nice to shake things up. Here are 5 ways to upgrade classic appetizers this summer.

Eggplant Chips With Cilantro Pesto
Instead of: “Regular” Chips and Dip
Try: Eggplant Chips With Cilantro Pesto
Now, there’s nothing wrong with potato chips, corn chips, or even sweet potato chips. But wander with me into the realm of unexpected-but-delicious and try roasting in-season eggplant chips. Use long, thin Japanese eggplant (available at your local farmers’ market) for the optimal ratio of crispy skin to sweet chip. While they’re roasting, use your food processor or blender to whip up fresh cilantro pesto.
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Creamy Lump Crab and Fresh Corn Dip
Instead of: Store-Bought Creamy Dips
Try: Lump Crab and Corn Dip With Oven-Crisped Crostinis
It’s a well-established party fact that people flock to hot, oozy dips no matter the temperature. But many store-bought versions have more mayo than filling, leaving them soupy and well, kind of underwhelming. This version uses lump crab and in-season corn alongside three cheeses for a thick, hearty appetizer that will leave guests weak in the knees. While it’s baking, throw some sourdough bread slices in the oven — boom, you’ve made your own crostini.
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3 More Appetizer Upgrades
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