This year I’m having two Thanksgivings up in Westchester: One in the afternoon at Erin’s (Jared’s side of the family), and the other in the evening at my parents. There will be about 20 people at both events; and everyone involved is a fabulous cook. Lucky me. I’ve been trying to stretch out my stomach in preparation for the festive festivites.

For both dinners, I’m in charge of a dessert and appetizer. Here is a picture of the pumpkin cheesecake I will attempt to make tomorrow night (I’ll post the recipe afterwards if it’s any good). The crust is made out of gingersnap cookies. mmmmmm. I found the recipe in one of those betty crocker seasonal books in the grocery store checkout line. How can I go wrong?

Then I’m making a sundried tomato dip for appetizer. I’ve made this before so I know it’s good.

Sundried tomato dip

Puree the following ingredients in a food processor:

1/2 cup sundried tomatoes
8 oz. cream cheese (one package)
1/2 cup sour cream
1/2 cup mayo
10 dashes tobasco sauce
1 t salt
2/4 t pepper
2 scallions thinly sliced (add these last and pulse twice)

That’s it! I usually serve it with colorful veggies and interesting bread