my archive of appetizer recipes, you'll see about 50 dips on the list! However, sometimes it's nice to serve something other than a dip, especially if people are going to be standing or walking around and eating and don't want to be bothered with carrying a drink and a plate AND trying to dip their crackers or bread or crudités in something.
slightly adapted from Dorian Cuisine
-puff pastry (2 squares), thawed
-1/2 cup ricotta cheese
-1/2 cup shredded parmesan
-1/4 cup thinly sliced basil
-1 cup chorizo, cooked and crumbled
-freshly ground pepper
1. Roll out one piece of puff pastry. Spread with half of the ricotta. Top with half of the shredded parmesan, half of the basil, and half of the chorizo. Sprinkle with pepper. Roll up the puff pastry as tightly as you can. (At this point, puff pastry can be wrapped in plastic wrap and stored in fridge for 1-2 days before slicing and baking). Cut roll into thin (about 1 cm) slices and place rounds on a baking sheet lined with parchment paper.
2. Repeat with second piece of puff pastry and remaining ingredients.
3. Bake at 350F for 15 minutes, or until cheese is melted and puff pastry is cooked through.