The Student News Site of Chatham University


The Student News Site of Chatham University


The Student News Site of Chatham University


Foodie on the Half Shell: Party food edition

Photo Credit: Olivia Beals

So I know I said I’d stay away from doing the whole recipe thing in my column, but I am totally breaking the rules. This is actually a public service announcement, and you all should be happy, because this had to be said.

Your party snacks suck. IF YOU EVEN HAVE SNACKS AT YOUR PARTY. Seriously people, just because you are under the age of 30 doesn’t mean you can’t have a good party with some nosh action.

It’s Halloween party season and I am here to advise you all on some easy and lovable snacks to serve at your next costume party. Don’t worry, you can still have your I.C. Light and Doritos, but a dip won’t hurt!

The best kind of dip in the world, according to me, is crab dip. Even those crazy people who “don’t like seafood” will eat crab dip if there is enough cream cheese involved. So here is my Spicy Crab Dip:

What you will need for a big party:

4 Tbsp. of butter

1 small minced red onion

2 cloves of minced garlic

2 minced jalapenos

1 ½ cups of cream

8 oz. of cream cheese cut into pieces (I prefer a light cream cheese to cut the calories)

1 ½ cups of sharp cheddar cheese

1 Tbsp. of smoked paprika

1 Tbsp. of cilantro to sprinkle on top and make it fancy

1 ½ cups of lump crab (add more if you want a very thick dip)

Salt and pepper to taste.

Alright, time to get your hands dirty. Melt the butter over medium heat then add the onion until it is translucent. Now add your garlic and jalapenos along with the smoked paprika. Stir in the cream and bring to a simmer. Now add the cream cheese and whisk until smooth. Now fold in the cheddar cheese, whisking to combine. Lastly, fold in the crab, stirring for a couple more minutes until it is hot throughout. Finish with a few pinches of salt and pepper, and garnish with cilantro. This is super easy to serve if you put in a crock pot with a plate of pita chips and veggies to dip.

Hearty Vegetarian Nachos (a hit for the carnivores and herbivores alike):

1 bag of tortilla chips

1 can of black beans

1 bag of veggie crumbles cooked and seasoned with chili powder

2 cups of sharp cheddar cheese (more is always okay. Always.)

1 small red onion chopped

1 green bell pepper chopped

1 avocado chopped

Pickled jalapenos

Salsa and sour cream for daysss

This is simple. Put the chips on a cookie sheet. Put half of the beans down, half of the veggie crumbles down, half of the cheese on top. Now repeat. You should have two layers of cheesy goodness. Pop in the oven with broiler on low for about 5-8 min. Please check regularly. When it is all gooey, take it out. Spread the red onion, bell pepper, avocado, and jalapenos all over the nachos. Sprinkle some salt and pepper on top. I like to put big spoonfuls of salsa and sour cream right in the middle of the nachos so it easy access for dipping OR buy some ranch dressing in a squirt bottle and drizzle it all over the nachos in a fancy pattern.

To add to these delicious dishes, buy some cookies, some Doritos, and ask your bestie to bring some stuffed mushrooms and you are in business. You only need to pick one of those recipes, and you have already improved your party by 100%. Please eat responsibly.

Did you try one of these recipes out? Hashtag #FoodieOnTheHalfShell on Instagram!

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