I would love to be one of those people who creates elaborate appetizers to share at parties where everybody brings stuff, but that’s just not my reality. Part of this is my perfectionism at work—wanting those adorable bacon-wrapped green bean bundles to still look good when I get to where I’m going—and part of it is circumstantial. Because on any given workday, I’m running around between appointments and have limited refrigerated storage space (aka office mini-fridge or insulated lunch bag with ice packs). Then there’s that whole thing about lacking a car and needing to be able to safely transport something in my backpack, on the subway, on the bus…
#citygirlproblems What can I say?
While I could just bring a bottle of liquor and sometimes do (I’m that dietitian who brings the whiskey to the party), I still like to share something edible that’s more personal than chips and salsa. I seem to have settled into this pattern of making a different kind of “dip” for each event. It’s easy to get creative with, travels well, and makes a great vehicle for the inevitable bag of baby carrots or sliced veggies I like to bring as well. I like finding new ways to incorporate veggies since it’s a great way to up the nutrient value while lowering calorie content. Plus, it’s fun to play mad scientist with different flavor combinations.
While I haven’t hit on a signature recipe that colleagues and friends ask for (like one colleague’s tequila cupcakes or another’s amazing cucumber yogurt dip), but it’s pretty safe to assume that if you’re hosting a party on a week night and I’m bringing a dish, it will be some kind of weird-is-good dip with some roughage to enjoy it with.
Here’s a recipe I created to share at a recent event with some people I work with. I love it because it combines two of my favorite foods: butternut squash and goat cheese. It’s tasty in its traditional party-dip context, but it’s also awesome on toast (or sweet potato toast or a chickpea flour pancake, if you don’t do toast) and in an omelet or frittata.