Submitted by Kendall
8 oz cream cheese (softened, room temp)
16 oz real mayonaise
1 pkg frozen chopped spinach, thawed and drained
1/2 pkg ranch dressing/dip mix
Mix all ingredients together well, I use my electric mixer to get it really smooth. Chill at least two hours, overnight is best. Serve with crackers (wheat thins), rye bread (bread bowl), carrots.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Thursday, December 6, 2007
Wednesday, October 31, 2007
Spinach Artichoke Dip
Submitted by Cara
2 8oz pkgs creme cheese, softened
1 frozen pkg spinach, thawed
1 can quartered artichoke hearts
6 oz fresh grated parmesan cheese (the tub in the specialty cheese area already grated)
16 oz jar mayonnaise (REAL mayo)
garlic salt (I like a lot and this is the ingredient that makes it better than other recipes, I think)
dill
Mix all ingredients and spread in pie plate, top with dill and bake for 20-30 minutes (or until bubbly and a little golden on edges). Serve with bread, crackers or chips.
2 8oz pkgs creme cheese, softened
1 frozen pkg spinach, thawed
1 can quartered artichoke hearts
6 oz fresh grated parmesan cheese (the tub in the specialty cheese area already grated)
16 oz jar mayonnaise (REAL mayo)
garlic salt (I like a lot and this is the ingredient that makes it better than other recipes, I think)
dill
Mix all ingredients and spread in pie plate, top with dill and bake for 20-30 minutes (or until bubbly and a little golden on edges). Serve with bread, crackers or chips.
Wednesday, October 24, 2007
Hot Crab Rangoon Dip
Submitted by Julie W
3 pkg (8oz.) cream cheese (room temperature)
12 to 16 oz. crabmeat (or chopped shrimp or combination)
3 garlic cloves, crushed (or the chopped garlic from a jar)
1/2 c. mayonaise
2 tsp. dry mustard
1/4 c. white wine
2 to 3 tsp. powdered sugar
1 medium onion, chopped fine
1/4 tsp. cayenne
salt & pepper to taste
chopped chives for garnish
drizzle with sweet & sour sauce
Mix all together and bake at 350 degrees until melted and bubbly. Use tortilla chips or wheat thins to dip. You can find wonton wrappers in the produce section of the grocery store and quickly fry them in oil, drain and dip.
3 pkg (8oz.) cream cheese (room temperature)
12 to 16 oz. crabmeat (or chopped shrimp or combination)
3 garlic cloves, crushed (or the chopped garlic from a jar)
1/2 c. mayonaise
2 tsp. dry mustard
1/4 c. white wine
2 to 3 tsp. powdered sugar
1 medium onion, chopped fine
1/4 tsp. cayenne
salt & pepper to taste
chopped chives for garnish
drizzle with sweet & sour sauce
Mix all together and bake at 350 degrees until melted and bubbly. Use tortilla chips or wheat thins to dip. You can find wonton wrappers in the produce section of the grocery store and quickly fry them in oil, drain and dip.
Sunday, August 19, 2007
Chili Rellenos Appetizers
Submitted by Angela
12 oz. Monterey Jack Cheese grated
8 ox. Sharp cheddar cheese grated
1 can chopped green chilies, drained
2 eggs beaten
2 Tbs. Milk
1 - 1/2 tsp. flour
Grease 7 x 11 dish. Layer 1/2 Monterey, 1/2 Cheddar, 1/2 Chilies. Repeat again. Mix 2 eggs, milk and flour. Beat with a fork. Spread evenly over top. Bake at 300 degrees for 50 minutes until light brown. Set for 10 minutes. Serve with crackers.
12 oz. Monterey Jack Cheese grated
8 ox. Sharp cheddar cheese grated
1 can chopped green chilies, drained
2 eggs beaten
2 Tbs. Milk
1 - 1/2 tsp. flour
Grease 7 x 11 dish. Layer 1/2 Monterey, 1/2 Cheddar, 1/2 Chilies. Repeat again. Mix 2 eggs, milk and flour. Beat with a fork. Spread evenly over top. Bake at 300 degrees for 50 minutes until light brown. Set for 10 minutes. Serve with crackers.
Sausage Balls
Submitted by Angela
3 cups Bisquick
1 lb. sausage - raw (hot or mild)
10 oz. sharp cheddar cheese (grated) - let the cheese soften before mixing
Mix all together and then pinch off small balls and put on cookie sheet and bake at 375 for 15 min. If you freeze these, freeze them uncooked.
3 cups Bisquick
1 lb. sausage - raw (hot or mild)
10 oz. sharp cheddar cheese (grated) - let the cheese soften before mixing
Mix all together and then pinch off small balls and put on cookie sheet and bake at 375 for 15 min. If you freeze these, freeze them uncooked.
Caramel Apple Dip
Submitted by Heather
18 oz of caramel apple dip (usually in produce section of grocery store)
½ cup vanilla yogurt
1/8 teaspoon of ground cinnamon
1/3 cup chopped pecans, toasted (350 degrees for 7-15 minutes)
Mix all BUT pecans, chill. Add pecans just before serving with sliced fruit or shortbread cookies.
***Sounds like a good ice cream topping ?!?!
18 oz of caramel apple dip (usually in produce section of grocery store)
½ cup vanilla yogurt
1/8 teaspoon of ground cinnamon
1/3 cup chopped pecans, toasted (350 degrees for 7-15 minutes)
Mix all BUT pecans, chill. Add pecans just before serving with sliced fruit or shortbread cookies.
***Sounds like a good ice cream topping ?!?!
Beau Monte Dip
Submitted by Heather
1 1/3 cups of real mayo
1 1/3 cups of sour cream
2 tablespoons of dried onion
2 tablespoons of dried parsley
2 teaspoons of dill weed
2 teaspoons of Beau Monte seasoning
Mix all together and serve with fresh veggies or rye bread cut in cubes. For a nice presentation, serve the dip in a bread bowl.
1 1/3 cups of real mayo
1 1/3 cups of sour cream
2 tablespoons of dried onion
2 tablespoons of dried parsley
2 teaspoons of dill weed
2 teaspoons of Beau Monte seasoning
Mix all together and serve with fresh veggies or rye bread cut in cubes. For a nice presentation, serve the dip in a bread bowl.
Curry Dip
Submitted by Heather
8 oz. of cooked/diced chicken
8 oz. of cream cheese
2 tablespoons of mango chutney
1 teaspoon of curry powder
2 tablespoons of chopped green onion
¼ cup of mayo
Mix all ingredients together - Heat 15 minutes at 350 degrees. Sprinkle with almonds before or after the oven (optional)
8 oz. of cooked/diced chicken
8 oz. of cream cheese
2 tablespoons of mango chutney
1 teaspoon of curry powder
2 tablespoons of chopped green onion
¼ cup of mayo
Mix all ingredients together - Heat 15 minutes at 350 degrees. Sprinkle with almonds before or after the oven (optional)
Empanadas
Submitted by Angela
8 oz. Chorizo
2 teaspoons diced chipotle chiles in adobo sauce. (add some sauce too)
1 T. fresh cilantro (I forgot to buy this, so mine didn’t have this)
squeeze fresh lime juice
1/3 c. leftover mashed potatoes (I used from the deli)
1 package refrigerated ready made pie crusts (2 per package)
Remove chorizo from casing and cook in skillet until completely cooked. Drain thoroughly. Transfer to a bowl and add chiles, lime, cilantro, and just enough mashed potatoes to make it stick together. Preheat oven to 450 if cooking immediately. Put one pie crust on wax paper. Cut out 3” cirlcles with a cookie cutter or glass. You should get about 22+ from the 2 crusts. Place a heaping teaspoon of filling in the center of each circle. Wet the edges of the dough with fingers and fold the pastry in half. Crimp the edges with a fork or your fingers. Place empanadas on a lightly greased or parchment lined baking sheet and bake 10-15 minutes until lightly browned. Cool slightly before serving, and serve with salsa or guacamole.
* For the black bean empanadas, I just mashed up some canned, drained black beans (maybe 2/3 can) and added some Mexican cheese to it in place of the chorizo in the recipe above.
8 oz. Chorizo
2 teaspoons diced chipotle chiles in adobo sauce. (add some sauce too)
1 T. fresh cilantro (I forgot to buy this, so mine didn’t have this)
squeeze fresh lime juice
1/3 c. leftover mashed potatoes (I used from the deli)
1 package refrigerated ready made pie crusts (2 per package)
Remove chorizo from casing and cook in skillet until completely cooked. Drain thoroughly. Transfer to a bowl and add chiles, lime, cilantro, and just enough mashed potatoes to make it stick together. Preheat oven to 450 if cooking immediately. Put one pie crust on wax paper. Cut out 3” cirlcles with a cookie cutter or glass. You should get about 22+ from the 2 crusts. Place a heaping teaspoon of filling in the center of each circle. Wet the edges of the dough with fingers and fold the pastry in half. Crimp the edges with a fork or your fingers. Place empanadas on a lightly greased or parchment lined baking sheet and bake 10-15 minutes until lightly browned. Cool slightly before serving, and serve with salsa or guacamole.
* For the black bean empanadas, I just mashed up some canned, drained black beans (maybe 2/3 can) and added some Mexican cheese to it in place of the chorizo in the recipe above.
Joann Dip
Submitted by Angela
2 packages cream cheese (I used light)
1 jar of your favorite salsa ( I used El Fenix)
Approx. 2 cups shredded cheddar, jack or Mexican cheese
Soften cream cheese in microwave and spread in a 9x13 pan. Cover with a layer of salsa, then sprinkle with cheese to cover. Heat in oven or microwave until cheese is completely melted.
2 packages cream cheese (I used light)
1 jar of your favorite salsa ( I used El Fenix)
Approx. 2 cups shredded cheddar, jack or Mexican cheese
Soften cream cheese in microwave and spread in a 9x13 pan. Cover with a layer of salsa, then sprinkle with cheese to cover. Heat in oven or microwave until cheese is completely melted.
Phyllo Tomato Squares
Submitted by Kaye
Phyloo pastry thawed (approx 8 sheets)
5 medium sized tomatoes (roma works best)
Olive Oil
Salt & pepper
Garlic salt with parsley (Lawry's)
Fresh basil
Fontina cheese, grated
Parmesean cheese, grated
On a 11x15 cookie sheet, place several layers of phyllo brushed with olive oil (between every other layer or so). Sprinkle with grated fontina & parmesean cheeses. Place tomato rounds on top, then sprinkle with salt, pepper, garlic salt and basil. Top with more cheese. Bake at 350 for 5-10 minutes, watch to see when it is browning and cheese has melted. Let cool, cut into squares.
Kendall's variation: I made this and added sliced baby portabella mushrooms...so yummy!
Phyloo pastry thawed (approx 8 sheets)
5 medium sized tomatoes (roma works best)
Olive Oil
Salt & pepper
Garlic salt with parsley (Lawry's)
Fresh basil
Fontina cheese, grated
Parmesean cheese, grated
On a 11x15 cookie sheet, place several layers of phyllo brushed with olive oil (between every other layer or so). Sprinkle with grated fontina & parmesean cheeses. Place tomato rounds on top, then sprinkle with salt, pepper, garlic salt and basil. Top with more cheese. Bake at 350 for 5-10 minutes, watch to see when it is browning and cheese has melted. Let cool, cut into squares.
Kendall's variation: I made this and added sliced baby portabella mushrooms...so yummy!
Hummus
Submitted by Mary
After living in Jeddah, Saudi Arabia for 3 years, my family left with this wonderful recipe for Hummus – a Middle Eastern dip serves at the beginning of most meals.
1 lb. can chickpeas (also called garbanzo beans)
½ cup tahini (sesame seed paste – can usually be found in the Ethnic food section – looks like peanut butter)
¼ cup water
½ cup yogurt, plain
½ tsp. salt
1 clove garlic
Juice of 1 lemon
Garnish: Tomato wedges, chopped parsley, paprika, cumin and ½ cup olive oil.
Drain chickpeas. Add with water to food processor and mash well. Blend in remaining ingredients. Put into serving bowl, garnish and serve with pita bread cut into triangle wedges.
After living in Jeddah, Saudi Arabia for 3 years, my family left with this wonderful recipe for Hummus – a Middle Eastern dip serves at the beginning of most meals.
1 lb. can chickpeas (also called garbanzo beans)
½ cup tahini (sesame seed paste – can usually be found in the Ethnic food section – looks like peanut butter)
¼ cup water
½ cup yogurt, plain
½ tsp. salt
1 clove garlic
Juice of 1 lemon
Garnish: Tomato wedges, chopped parsley, paprika, cumin and ½ cup olive oil.
Drain chickpeas. Add with water to food processor and mash well. Blend in remaining ingredients. Put into serving bowl, garnish and serve with pita bread cut into triangle wedges.
Crescent Ranch Vegetable Pizza
Submitted by Mary
This recipe has been in my family for years and used for many parties. It is very colorful, easy to make and a hit with even the children.
Prep Time: 30 minutes (ready in 3 hours)
Makes: 32 appetizers
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 (8 oz) cream cheese
1 package Hidden Valley Ranch mix
Chopped fresh vegetables – broccoli, cauliflower, tomatoes, green peppers, celery, carrots
Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles on ungreased cookie sheets; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
While crust cools, in a small bowl mix together the cream cheese and the Ranch mix. You can also use a Cuisinart to blend if cream cheese not soft enough. With a spatula, cover the top of the crust with the Ranch dip as you would put sauce on a pizza. Sprinkle the vegetable toppings onto the pizza in this order: cauliflower, broccoli, carrots, celery, green peppers and tomatoes.
Cut into small rectangles and place on a serving tray.
Can be made a day before a party and keeps for several days afterwards.
This recipe has been in my family for years and used for many parties. It is very colorful, easy to make and a hit with even the children.
Prep Time: 30 minutes (ready in 3 hours)
Makes: 32 appetizers
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 (8 oz) cream cheese
1 package Hidden Valley Ranch mix
Chopped fresh vegetables – broccoli, cauliflower, tomatoes, green peppers, celery, carrots
Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles on ungreased cookie sheets; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
While crust cools, in a small bowl mix together the cream cheese and the Ranch mix. You can also use a Cuisinart to blend if cream cheese not soft enough. With a spatula, cover the top of the crust with the Ranch dip as you would put sauce on a pizza. Sprinkle the vegetable toppings onto the pizza in this order: cauliflower, broccoli, carrots, celery, green peppers and tomatoes.
Cut into small rectangles and place on a serving tray.
Can be made a day before a party and keeps for several days afterwards.
Crescent Wrapped Brie
Submitted by Mary
A favorite recipe for any party – looks like it is fancy and took lots of time & effort but really easy to make. Comes from a Pillsbury Crescent cookbook.
Prep Time: 10 minutes (ready in 50 minutes)
Makes: 12 servings
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 round (8 oz) nature Brie cheese
1 egg, beaten
48 water crackers or baguette French bread slices
Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square. With small cookie or canapé cutter, cute 1 shape from each corner of remaining dough square; set cutouts aside. Place dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Arrange dough cutouts on top; brush with egg.
Bake 20-24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes. Serve warm with crackers.
You can wrap the Brie in crescent dough up to 2 hours in advance; cover with plastic wrap and refrigerate until baking time
A favorite recipe for any party – looks like it is fancy and took lots of time & effort but really easy to make. Comes from a Pillsbury Crescent cookbook.
Prep Time: 10 minutes (ready in 50 minutes)
Makes: 12 servings
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 round (8 oz) nature Brie cheese
1 egg, beaten
48 water crackers or baguette French bread slices
Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square. With small cookie or canapé cutter, cute 1 shape from each corner of remaining dough square; set cutouts aside. Place dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Arrange dough cutouts on top; brush with egg.
Bake 20-24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes. Serve warm with crackers.
You can wrap the Brie in crescent dough up to 2 hours in advance; cover with plastic wrap and refrigerate until baking time
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