In need of a few quick and pretty appetizers for this weekend? These two favorites have become a staple for entertaining at my house, especially the cheese spread. I used a long wooden French baguette bread board and placed clear plastic dill dip cups with fresh crudites on it for a crowd pleasing display (any type of tray would also work well). I also served a white cheddar chive rosemary spread along side with assorted crackers. Recreate the scene with a similar serving piece by purchasing (here).

Dill Dip Cups

• large container of light sour cream
• two packets Hidden Valley Ranch Dip (mix this with the sour cream until well blended in a medium bowl)
• baby stemmed carrots
• celery sticks
• cucumber sticks
• in a small plastic container place a dollop of the dill dip and arrange 1 carrot, 1 celery stick, and 1 cucumber stick

White Cheddar Chive Rosemary Spread

• 1 block white cheddar cheese (has to be white) – chopped into small pieces
• 2 tablespoons real mayo (don’t use light!)
• 1 bunch green onion, finely chopped
• pieces of rosemary off of two spring stems (don’t put stems in your food processor, please!)
• 1 tsp. “white” pepper
• In a food processor combine all of the ingredients above and pulse until a spread has formed… place in a bowl and top with paprika, garnish with rosemary sprigs in the bowl and serve with thin rosemary flavored crackers, wheat thins, or sesame crackers
• this is much better if made a day in advance and chilled in the fridge in a container
• YOU will be addicted to this and it’s great as a sandwich or wrap spread, melted in an omelet, or as a burger topping!