New Year’s Eve Spread

Are you ready for tonight?


Here’s my spread made completely (almost) out of holiday leftovers.

Crowder Pea Bacon Hummus. You know, since I just so happened to have seasoned my peas with bacon.


Deviled Ham Dip

IMGP8039Yep, I deviled some ham.

Chicken Parmesan Stuffed Mushrooms.IMGP7974

I also threw in some Brie and Fontina cheeses.

Big, fat green olives. I could eat my weight in those things.IMGP7968

Lots of crackers and shit like that.



Oh, and more wine.

Here’s how I made it all:

New Year’s Eve Spread


    For the Crowder Pea Bacon Hummus
  • 2 cups leftover crowder peas (I cooked mine with bacon, but it's not necessary)
  • 2 tbsp tahini paste
  • 1 tbsp minced garlic
  • 2 tbsp lemon juice
  • 4 tbsp olive oil, plus more for topping
  • 3 tbsp water, or more to reach desire consistency
  • Paprika, for topping
  • For the Deviled Ham Dip
  • 2 cups leftover ham
  • 1 tsp Tabasco sauce
  • with
  • 4 leftover deviled eggs
  • -or-
  • 1 cup mayo
  • 1/4 cup relish
  • 1 tsp Dijon mustard
  • 2 hard boiled eggs, peeled
  • For the Chicken Parmesan Mushrooms
  • 1 cup leftover chicken
  • 1/2 cup mayo
  • 1/2 cup cream cheese, at room temp
  • 1/3 cup grated Parmesan cheese
  • 1 lb. portobello mushroom caps
  • Bread crumbs
  • Flat leaf Italian parsley


    To make the Hummus
  • Pulse everything in a food processor until smooth, top with olive oil and paprika.
  • To make the Deviled Ham Dip
  • Pulse everything in a food processor until smooth. You won't need salt, trust me.
  • To make the Chicken Parmesan Mushrooms
  • Preheat oven to 375.
  • Pulse everything from chicken to Parm in a food processor.
  • Stuff each mushroom cap with chicken filling and top with breadcrumbs.
  • Bake for 10-15 minutes, until slightly brown.
  • Garnish with parsley.
  • [xyz-ihs snippet="Swoop"]

Happy 2015!



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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