Pitch-in (or, Carry-in) dinners are fun! We always enjoy getting together with friends and family, and when we can do it over food, that’s an even better good time! One of the reasons we enjoy those dinners so much is because of the variety of dishes that we find on the table(s). We might get a chance to try two or three versions of the same dish, and wonder at the variety of flavors that were mixed up. Here are a few of our recipes that offer up a little, sometimes whimsical, fun in being just a bit different than the regular dishes.
Rye Bread with Dill Dip
Our extended family started serving this treat several years ago. Marjorie, Larry’s mother, got the dill dip recipe from a grocery store that made this fresh daily, and was one of their best selling products. We have served it many times over the last thirty years, and it is one of our family’s favorites. Hollow out the middle, fill it with dip, and break up the center you removed and place around the loaf. Find the recipe here.
Roasted Cheddar Potato Fans
One dish we don’t often see at a carry-in dinner is baked potatoes due to the difficulty of transporting them safely. Here’s an innovative way to bring a stand-out dish that isn’t likely to be duplicated. These can be made from quite small potatoes, right down to fingerlings or bite-size Russets. Have fun with this one, and soak in the oohhs and aahhs when you put them out. Find the recipe here.
Spinach Artichoke Dip
This is a silky textured dip that pairs perfectly with tortilla chips. I like to finish mine with a slice of mozzarella cheese and a little dried parsley before baking. I like to finish it with a little bit of browned cheese on top, just to add an additional dimension of flavor and color. Your fellow diners will appreciate the eye appeal of the cheese, and the additional hint of flavor from the parsley. This is going to be a hit! Here is the recipe.
Seasoned Olive Oil for Bread Dipping
This is a fun dish that folks return to time and again. Fill up a large dinner plate or platter with this dipping oil, season it up with any combination of flavors you prefer along with cubes of three or four types of bread, and you’ll have them coming back for thirds and fourths. Our favorite breads to dip include; ciabatta, baguettes, French loaf, focaccia bread, Italian bread, and bread sticks. Have fun with this one! Find our recipe here.
Green and Gold (Pea) Salad
This is a recipe that Lea has used since her Junior High School days. She made this in her Home Economics class when she was in the seventh grade. It’s a fun dish, easy to put together, and always brings “yums” when it is uncovered at carry-ins. Silky smooth and earthy in flavor, this is sure to become a favorite with your family. The recipe is here.
And, just for fun: Purple Pickled Eggs
Our family really loves these pickled eggs, and we used to make up a batch of them each year at Christmas time when our far-flung family got to be together at our bed and breakfast, the Asher Walton House! We printed up funny labels for the eggs, and that always adds to the fun. Boiled eggs and beets get evenly mixed, in a glass container, with sweet-sour mixture, horseradish and cloves to deliver great flavor and a bright purple color. This dish always strikes up a lot of conversation. Enjoy! Here’s the recipe.