Southern Living, December 2013 Page 195

Updated: October 11, 2014
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Black-Eyed Pea Pâté

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas    
Black-Eyed Pea Pâté Recipe
A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.

Make Ahead: Make and chill recipe up to 2 days ahead.

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2 of 6

Warm Kale-and-Asiago Dip

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Warm Kale-and-Asiago Dip Recipe
Bacon and trendy kale update the hot spinach dip.

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Ginger Rémoulade

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Ginger Rémoulade Recipe
Perk up shrimp cocktail with zingy Ginger Rémoulade.
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Sesame Salmon Croquettes

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Sesame Salmon Croquettes Recipe
Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.

 

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Pumpkin-Carrot Soup Shooters with Coconut Cream

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Pumpkin-Carrot Soup Shooters with Coconut Cream Recipe
Serve this in glass votives or demitasse cups.
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