Best Appetizers for Paint and Sip
Dill Pickle Dip
1 (8 ounce) package cream cheese, at room temperature
1 cup chopped dill pickles, or more to taste
1/4 cup finely chopped sweet onion
2 tablespoons pickle juice, or more to taste
1 teaspoon dried dill weed
1/2 teaspoon kosher salt
1 pinch freshly ground black pepper, or to taste
Directions
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Brie Cups *Personal Favorite
Ingredients
1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces
15 frozen phyllo tart cups
1/2 cup raspberry preserves, or to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
3. Bake in the preheated oven until Brie is melted, about 7 minutes.
Apple Dip
Ingredients
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
Directions
Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.