Add some creamy dip into the mix, and I was in appetizers-that-spoil-my-dinner heaven.
After recently making Baked Parmesan Edamame Bites with Creamy Wasabi Dip, I’ve been breading and baking any veggie (or bean) I can. You can use the basic battering, breading, and baking technique with zucchini (stay tuned), asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer.
The breading on the chickpeas is crispy, crunchy, and perfectly complements the soft beans inside. Every time I use this technique, I’m pleasantly surprised at how really crispy things turn out. No frying required. I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.
To finish off this easy appetizer, there has to be dip. I love dip and it’s an absolute requirement. This one is creamy, mildly spicy yet cooling, and I want to dunk everything in it. Rather than using Ranch, you can try sour cream, mayo, or Blue cheese dressing.
Small, bite-sized, highly poppable food like this is perfect for game days, parties, or an average weeknight. Watch how fast a bowl of this mini comfort food disappears.
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This post brought to you by McCormick. Recipe, images, and opinions expressed are my own.
