Snacks & Spreads for a Stellar Day
Jump into the season of no-fuss entertaining with Southern standbys kicked up a notch. Graze all day on finger foods, from creamy artichoke and bacon dip to butterbean hummus with crudité, for a Memorial Day worth remembering.
Whipped Pimento Cheese Beer Cheese Ball
From Chris Coleman, Old Town Kitchen & Cocktails, Rock Hill, South Carolina
A favorite among TLP staffers for its light texture, this amped-up cheese ball is best served with triscuits for easy munching.
Quick-Pickled Asparagus
From Sean Wight, Frog Hollow Hospitality Group, Augusta, Georgia
Crab and Artichoke Dip
From Jay Moore, FortyEight Wine Bar & Kitchen, Freshfields Village, Kiawah Island, South Carolina
Butterbean Hummus
From David Rule, the Appalachian, Sevierville, Tennessee
Creamy Artichoke, Bacon, and Parmesan Dip
From Hunter Evans, Elvie’s, Jackson, Mississippi
At Elvie’s, chef Hunter Evans adds this mix to top off oysters before charbroiling them for his signature Oysters Elveretta dish, named after his grandmother, the restaurant’s namesake. At home, this can be prepared as a warm dip or as a stuffing for fish like flounder or salmon.
Pickled Eggs
From Sean Brock, Audrey, Nashville
Find Manchester Farms quail eggs on localpalatemarketplace.com.
Cheesy Collard Green Dip
From Dave Jensen, Husk Barbeque, Greenville, South Carolina
share
TLP Editors
trending content
-
A Q&A with Editor-in-Chief Erin Byers Murray
by TLP Editors -
Way Down in Natchitoches
-
Smoked and Savored: Kiawah Island’s Award-Winning BBQ
by TLP's Partners -
How to Preserve with Chef Steve McHugh
by Emily Havener -
Well Preserved: A Chef’s Home Guide to Preservation
by TLP Editors
More From Key Ingredient
-
Sweet Talk: The Sensuous Power of Local Honey
-
Caramel Delights
-
Jason Stanhope’s Famous Celery Salad
-
Little Bursts of Summertime
-
A Better Butter Bean