If you're smart, which I know you are, you don't want anything to do with cooking when the mercury reaches 100 degrees. Happily, these happy hour appetizers require no cooking at all!



You don't even have to go near the stove to make these little miracles. The basic recipe for the dip came from the Pacifica House Hawaii Cook Book and involved cream cheese, mayo, pineapple and mint, but I added ginger and cayenne pepper, 'cause I'm like that. You could make it with just the first four ingredients and it would be swell. The crackers are topped with pepperoni from the deli section of the supermarket, roasted red peppers from a jar and basil from our garden. If you don't have an herb garden you could purchase basil in the produce section of the supermarket, or forego it altogether. See? Easy! And no hot stove or oven involved!

Click here to see what the Kitsch-en churned out last week.