Cheese ball

This unique cheese ball will be the highlight of any party. Accompany this spread with Gluten-Free Crackers, pita bread, or sliced apples and pears.

• 1 teaspoon Worcestershire sauce
• 1⁄8 teaspoon garlic powder
• 1⁄3 cup pecans
• 2 ounces blue cheese
• 3 ounces cheddar cheese
• 8 ounces Neufchâtel cheese
• 1 teaspoon Dijon mustard
• 1⁄8 teaspoon kosher or sea salt
• 1⁄4 cup fresh parsley

DIRECTIONS

Add pecans to WildSide jar and secure lid. Pulse 3–5 times or until finely chopped. Pour onto flat surface.
Add all other ingredients to WildSide jar and secure lid. Select Speed 1, and run for 10–15 seconds or until ingredients are incorporated.
Remove mixture from jar and form a ball. Roll ball in pecans.
Cover with plastic, and refrigerate for at least 1 hour. Let stand at room temperature for at least 30 minutes before serving.

Creamy Queso with Chorizo

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Servings: 8

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INGREDIENTS

• 1 tablespoon vegetable oil
• 6 oz. fresh chorizo, casings removed
• 2½ cups half-and-half
• 8 oz. Velveeta cheese, cut into cubes
• 8 oz. Monterey Jack cheese, grated
• 8 oz. sharp cheddar, grated
• 2 tablespoons chopped canned chipotle chiles in adobo
• 1¼ teaspoon kosher salt
• ¾ teaspoon ancho chile powder
• ¾ teaspoon chipotle chile powder
• 2 oz. crumbled Cotija cheese or queso fresco

Nutritional Information

Calories (kcal) 650 Fat (g) 56 Saturated Fat (g) 32 Cholesterol (mg) 180 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 29 Sodium (mg) 1650

PREPARATION

View Step-by-Step Directions

• Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
• Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
• Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
• DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.

Boiled Peanut Hummus

N APPÉTIT / Recipes

Servings: Makes 1 cup cook: 15 minutes cook: 15 minutes

INGREDIENTS

• 1 cup shelled, boiled peanuts (from about 2 cans)
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1 small garlic clove
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• Chips or pita

PREPARATION

View Step-by-Step Directions

• Put boiled peanuts, tahini, lemon juice, cumin, cayenne, and garlic in a food processor and pulse to combine. With processor running, slowly add oil. Continue puréeing peanut mixture, adding water 1 Tbsp. at a time, until the hummus is smooth. Season to taste with salt. Serve with chips or pita.

chickpea yogurt dip

INGREDIENTS

• 1 small garlic clove
• 2 15-oz. cans chickpeas, rinsed
• ½ cup cup plain 2% Greek yogurt
• 2 teaspoon tsp. Sherry vinegar
• A large pinch of ground cumin
• 3 tablespoon Tbsp. olive oil plus more for serving
• Kosher salt and freshly ground black pepper
• Pomegranate seeds (for serving)
• Coarsely chopped fresh mint (for serving)

Nutritional Information

10 servings, 1 serving contains: Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 280

PREPARATION

View Step-by-Step Directions

• Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.

Fried chickpeas

INGREDIENTS

• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 6 tablespoons extra-virgin olive oil
• 2 15-oz. cans chickpeas, rinsed, drained, patted very dry
• Kosher salt
• 2 teaspoons finely grated lime zest

Nutritional Information

8 servings, 1 serving contains:

• Calories (kcal) 126.1
• %Calories from Fat 30.8
• Fat (g) 4.3
• Saturated Fat (g) 0.5
• Cholesterol (mg) 0
• Carbohydrates (g) 16.8
• Dietary Fiber (g) 3.9
• Total Sugars (g) 0.8
• Net Carbs (g) 12.9
• Protein (g) 5.1
• Sodium (mg) 21.5

PREPARATION

View Step-by-Step Directions

• Combine paprika and cayenne in a small bowl and set aside.
• Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.

Peanut Butter–Sriracha Toast

“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor

Servings: 1

INGREDIENTS

• Peanut butter
• Slice of toast
• Sliced scallion
• Fresh cilantro leaves
• Sriracha
• Fresh lime juice
• Flaky sea salt (such as Maldon)

Nutritional Information

Calories (kcal) 220 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 8 Sodium (mg) 180

PREPARATION

View Step-by-Step Directions

• Spread peanut butter on a slice of toast. Top with sliced scallion, fresh cilantro leaves, and Sriracha. Finish with lime juice and flaky sea salt.

KEYWORDS

Breakfast, Cilantro Recipes, Lime Recipes, peanut butter challenge recipes, Peanut Butter Recipes, Scallion Recipes, Snack, Sriracha Recipes, Toast Recipes

Miso-Tofu Ranch Dip

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Servings: Makes 2 cups

INGREDIENTS

• 4 oz. drained soft (silken) tofu
• 3 tablespoons white miso (fermented soybean paste)
• 1 tablespoon fresh lemon juice
• 2 teaspoons Sherry vinegar or white wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• ½ cup sour cream
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives plus more
• Raw vegetables (for serving)

Nutritional Information

Calories (kcal) 220 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 40 Carbohydrates (g) 14 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 9 Sodium (mg) 730

PREPARATION

View Step-by-Step Directions

• Purée tofu, miso, lemon juice, vinegar, garlic powder, onion powder, and pepper in a blender. Transfer to a medium bowl; mix in sour cream, parsley, and 2 Tbsp. chives. Top dip with more chives and serve with raw vegetables for dipping.
• DO AHEAD: Dip can be made 3 days ahead. Cover and chill.