Southern Living, December 2013 Pages 192-193

Updated: October 11, 2014
Since multiple recipes appear on pages 192-193, select the one(s) you want to save, share or create a shopping list for, here.
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Tequila-Lime Cocktail Sauce

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Tequila-Lime Cocktail Sauce Recipe
Tequila-Lime Cocktail Sauce is a zesty revival of the traditional condiment with the additions of jalalpeno and tequila.

 

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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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Asparagus-Blue Cheese Canapés

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Asparagus-Blue Cheese Canapés Recipe
Not a blue cheese fan? Use any soft, crumbly cheese you like.
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Cranberry-Goat Cheese Canapés

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas    
Cranberry-Goat Cheese Canapés Recipe

Make Ahead: Stir together the cranberry mixture up to 3 days ahead of time. Assemble the canapés the day of your party.

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Avocado Cream

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Avocado Cream Recipe
Mix up your shrimp platter and set out Avocado Cream to serve alongside this traditional appetizer.

 

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Roasted Shallot Dip

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Roasted Shallot Dip Recipe
Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away.
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Rosemary Salt-and-Vinegar Chips

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Rosemary Salt-and-Vinegar Chips Recipe
A homemade brine gives these chips a more delicate vinegar tang than mouth-puckering bagged varieties. They're the perfect chip for Roasted Shallot Dip.
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