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I don't know why, but I'm a visual appetizer-aholic. Show me a picture of a tasty-looking meal and I'll salivate, but show me an amazing appetizer or finger food and I'm a goner. I'm not sure why. It's not like I subsist on finger foods. In fact, I rarely eat them. Maybe it's just the allure of entertaining -- of not only tantalizing your guest's taste buds, but also opening them up to new food possibilities. Or maybe it's just how delicious food looks in tiny, bite-sized packages.

You can be sure that the above will be entering my party foods recipe list. Jaden at Steamy Kitchen just posted the above Cannellini Spread, from Chef Kurtis Jantz of Trump International Beach Resort in Miami. It looks super easy, which makes it all the more desirable for entertaining. The recipe just involves simmering some garlic, cannellini beans, and tomatoes, throwing in some parsley, salt, and pepper, and pureeing before lathering it on the bread/cracker of your choice.

Added bonus: It's animal-free, so you won't have to worry about catering your menu to the meat mongers and the lettuce lovers.

• Start your year with comfort foods.
• Whole wheat pasta is everywhere.
• Mmmmmm ... fat!
• More and more people are using the web to lose weight.
• The greens of winter.
• A woman's hobby of making dips and spreads becomes a full-time career.
• Make your own donuts.
• This week's recipes: Kale and White Bean Soup with Chicken Sausage, Swiss Chard with Cannellini Beans and Tomatoes, and Beet Borscht.

A few weeks ago, my friends and I got together after work to play board games (yes yes I know - how very, um, exciting), and a friend and I were charged with providing food. We were meeting rather late, so there was no need to go with full dinner fare. I decided on a few Mediterranean dips and a salad because really now, is there anything better than ripping a pita loaf into shreds when you're caught up in the excitement of Jenga?!?! Tzatziki is one of my favorites, and though I do believe it's used more as a sauce or condiment in Greek cuisine, I love scooping it up with pita bread. My Sarah-ized version is written out after the jump: