NIBBLES RECIPES: SPICY CHEESE & OLIVE SHORTBREADS plus avocado-chipotle; roasted red pepper and basil dips

Here are some New NIBBLY THINGS for  the trendy cocktail party circuit...a bit of "a swish fusion of an olive cracker and a cheese straw".


As you know I am "always trendy" and am now being followed on Twitter by some of the  world's top food authors and foodie folks...so as I am always ready for a surprise.......

This makes 4-6 dozen depending how hungry your taste testers are
The dough can be frozen for up to a week..then remove from freezer and let stand at room temp. for 20 mins before slicing.

3/4 cup softened unsalted butter
1 1/2 cups whole wheat flour
1 cup all purpose unbleached flour
1 tsp cayenne  pepper (or any red chili powder)
2 cups shredded mature Cheddar ( 8oz block)

Beat butter until light and fluffy.
Still slowly beating add the flours, cayenne and cheese, until just combined.
Blend in the tapenade, until just combined.

 Tapenade: Process until coarsely chopped
1 x 14 ozs can pitted black olives/or stuffed green olives, drained
2 tbsp capers drained 
2 cloves garlic minced
2 tbsp roasted red bell pepper
2 tbsp minced parsley

Roll the dough into 2 x10 inch logs using waxed paper
Wrap in plastic wrap and freeze for at least 1 hour

Remove from freezer and slice into 1/4 inch slices.
Place onto parchment lined cookie sheets and bake in preheated 350F over middle shelf for 15- 18 mins or until lightly browned.

Remove from oven and cool on sheet for 5 mins before removing to wire racks. Cool completely before serving and store in air tight containers. Serve plain with drinks or with dips.

"New Fangled" Dips:

Roasted Red Pepper & Basil Dip
1 x10ozs pot thick sour cream (or plain yogurt)
1/2 cup roasted bell peppers finely chopped
3 tbsp chopped basil
salt & crushed black pepper
2 tbsp lime juice
1 tbsp lime zest

Stir all together well and chill for up to 4 hours before serving


Avocado-Chipotle Dip
1 x10 ozs thick sour cream or plain yogurt
1 cup mashed avocado
juice of 2 limes (1/4 cup)
1 tbsp chopped chipotle pepper
1/2 cu minced cilantro
1/2 tsp ground cumin
salt & pepper
Stir together well and chill for 1 hour