Appetizer Buffet Recipe

Prepare spinach

Thaw the frozen chopped spinach completely (preferably overnight in the refrigerator or in short bursts in the microwave). Once thawed, place the spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Measure 2 cups of squeezed spinach.

Mix base

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise and stir until well combined and creamy.

Combine ingredients

Fold the squeezed spinach, chopped water chestnuts, grated Parmesan, chopped green onions, and minced garlic into the cream cheese mixture until evenly distributed.

Season

Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning—add up to 1/2 teaspoon more salt or a bit more lemon if desired.

Chill

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. For best results, chill 3–4 hours or overnight. Before serving, stir the dip and transfer to a serving bowl. Optionally garnish with a little extra Parmesan and chopped green onion.

Wash and dry all vegetables thoroughly. Peel cucumbers if desired and slice into 1/4-inch rounds or half-moons. Cut red bell peppers into long strips. Trim broccoli into bite-sized florets. If using larger carrots, cut into sticks; otherwise leave baby carrots whole.

Arrange the vegetables on a large platter or tray in groups by type for a colorful presentation. Place the ranch dip in the center or in small bowls around the tray for easy access.

Keep refrigerated until service. If preparing more than 2 hours ahead, cover with plastic wrap to retain freshness and re-chill.

Prepare salsa

Combine the finely diced tomatoes, chopped white onion, chopped cilantro, and minced jalapeño in a medium bowl. Add the lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine. Taste and adjust seasoning—add more salt or lime juice as needed.

Rest and serve

Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld, or refrigerate up to 2 hours. Transfer salsa to a serving bowl and place alongside the tortilla chips just before serving so chips remain crisp.