This Christmas Eve we had my parents over for a little holiday party with drinks and appetizers. There was also a round of Scattergories, a photo shoot and a movie before heading to bed to wait for Santa to arrive.
![IMG_3452](https://i2.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3452-700x525.jpg?resize=560%2C420)
Roasted Artichoke Salad: Preheat oven to 400F. Toss 1 package of frozen artichoke hearts that have been defrosted with 1 tablespoon of olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 25 minutes. Whisk together the dressing for the salad: 2 tablespoons white wine vinegar, 1/4 cup olive oil, 2 tsp dijon mustard, and 1 tsp agave. Toss dressing with warm artichoke hearts and 1 tablespoon of capers; serve room temperature.
![IMG_3454](https://i2.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3454-700x525.jpg?resize=560%2C420)
Trio of olives: garlic stuffed, oil cured, & Greek Mix
![IMG_3456](https://i2.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3456-700x525.jpg?resize=560%2C420)
Veggies with Ranch Dip
![IMG_3459](https://i0.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3459-700x525.jpg?resize=560%2C420)
Crackers with Wayfare Hickory Cheddar Spread
![IMG_3462](https://i1.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3462-700x525.jpg?resize=560%2C420)
Gardein Chik'n Fingers with Smoked Paprika Dip: For the Dip- 1/4 cup sour supreme, 1/4 cup vegenaise, 1 heaping tsp of hot smoked paprika, 1/2 tsp garlic powder, 1/4 tsp dried parsley, 1/4 tsp onion powder, salt and pepper to taste- whisk together!
![IMG_3457](https://i1.wp.com/cookingforaveganlover.com/wp-content/uploads/2010/12/IMG_3457-525x700.jpg?resize=420%2C560)
Bourbon Spiked Soy Nog
After eating and drinking came photos:
The appetizers look good.
Happy holidays.
How do you make the smoked paprika dip?