1 medium avocado, peeled & mashed
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon hot sauce
2 garlic cloves, minced
1 jalapeno pepper, seeded & chopped (optional)
Makes 1 1/2 cups
15 minutes 15 mins prep
Combine all ingredients, stirring until blended. Make sure that you mash the avocado well, enjoy!
spread cream cheese on the bottom of a dish that can go into the microwave, pour on a layer of your favorite salsa ( i use corn black bean from tastefully simple), spread on shredded cheese on top then pop in the microwave till the cheese is almost melted. dip your favorite chips in and enjoy!!!
This recipe calls for a specific type of Swiss-made cheese called Schabziger or, as American speakers call it, Sap Sago.
Mix together equal amounts of butter and cream cheese. Grate Sap Sago cheese in for flavoring, to taste.
May be used as a dip with vegetables. Or spread on toast, bagels or tea sandwiches. Or use to stuff dates. Fruit or vegetables make a nice garnish with dip. Also grate on warm buttered noodles, soup, salad or stew.
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This recipe came with my 4oz. of Schabziger cheese that I bought in New Glarus, Wisconsin. Schabziger, or Sap Sago is only made in Glarus Canton, Switzerland, except that the town of New Glarus, which was settled by 108 immigrants from that canton, also makes it. It is very pungent, and should be used sparingly. However, my first attempt at using it was in a green salad, and I was too sparing. I didn't even taste it. When I made this spread and spread it on toast, I grated a bit more liberally, and, YUM! It's a great spread.
(A grate spread? ack. stop me, now)
My Grandmother believed that a shot of Kentucky bourbon a day kept the doctor away. She lived to the ripe old age of 89. I give you her recipe for a ready to cook appetizer.
6 cups of mushrooms
Use any kind and you can use more than one type. I like a mixture of regular and a bit of Shitake.
1 1/2 cups of bourbon
Any brand will do the cheaper the better
1/2 teaspoon of minced garlic
A dash of kosher salt
Take a glass jar
Cut the end of the stems off
Put the mushrooms in the jar
Add the kosher salt and garlic
Pour the bourbon over it
Put the lid on and put in the refrigerator
After about 30 minutes shake the jar
Leave there until the next day.
Before your guests arive pour the mixture into a skillit or pan and warm it up.
Put on a pretty plate and serve.
Enjoy.
This is my time tested hummus recipe. I love hummus and searched for recipes all over the place. This is a combination of the best of what i found and its super healthy:
1-can chickpeas-use some of the liquid for a thinner consistency
1-garlic clove
1-teaspoon ground cumin
1-teaspoon ground coriander
dash of lemon juice
salt and pepper to taste.
throw it all in a blender or food processer and let chill before serving.
This is a family favorite. Anytime I make this easy dip for a party, it is always the first to go!
3 8oz packages of cream cheese
1C mayo
1/3 C Dijon mustard
1 teaspoon garlic salt
1 14oz C of artichoke hearts
12 oz crab meat (or imitation crab meat - this tastes just as good!)
8 oz shredded cheddar cheese
Preheat oven to 350. Mix all ingredients together EXCEPT for artichokes and crabmeat. Fold in the crab and artichoke. Sprinke cheese on top and back for 15-30 minutes, until cheese starts to brown and bubble. YUM-O!
These are so easy - but a serious crowd pleaser. Everyone loves 'em!
1 lb roll spicy sausage
8oz bag of cheddar cheese
3 C biscuit mix
3/4 C water
Season All Spice
Preheat oven to 350. Mix water and biscuit mix. Add cheese and sausage - mix well. Bake for 10 minutes on each side, and season with Season All.
This is definitely a family favorite! It's so simple to make and so good!
Reuben Dip
8 oz. of corned beefed, diced
8 oz. grated Swiss cheese
4 oz. grated cheddar cheese
8 oz. sauerkraut, drained & rinsed
1/2 cup mayo
squirt of mustard (yellow or brown)
Mix and bake, 350 for 25 min.
Serve with small rye breads.
One pound sausage (either regular or Hot)
One 8oz of cream cheese (room temp)
One can of Rotel Tomatoes with Green Chilies (undrained)
Brown the sausage and drain the fat.
Mix together the sausage, cream cheese and the can of Rotel Tomatoes with Green chilies - juice and all. Mix together and serve in a mini crock pot to keep it warm. I have always served this with the tortilla scoops.
Ingredients:
1/2 cup milk
1/4 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated
Directions:
1. Heat oven to 375ºF. Grease cookie sheet.
2. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
3. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
4. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
This recipe came up when I was planning a surprise "Iron Chef" themed birthday party for my husband. The "secret" ingredient for everyone was chicken, and everyone was to make a chicken dish for the "chairman" (my husband) to taste. I had to get creative and try to find/come up with a recipe for a dip that contained chicken and this came to be. It turned out much better than I expected, and ended up being a hit with everyone at the party.
Ingredients:
2 C chopped, cooked chicken
3/4 C mayonnaise
2 green onions, minced
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 C grated Swiss cheese
1/2 C grated Parmesan cheese
Directions:
Preheat oven to 350º. Mix together chicken, mayonnaise, green onions, spices, Swiss cheese and 2 T Parmesan cheese. Put mixture in a buttered casserole dish. Sprinkle the rest of the Parmesan cheese on top. Bake about 10 minutes, until top is browned. Serve with chips, crackers, or veggies.
My grandmother always made this for every family get together. It's so easy and so good!!!
Mix in bowl:
16 oz. Hellmans Mayo
16 oz. sour cream
3 T. parsley flakes
3 T. minced onion
1 T. dill weed
1/2 t. celery salt
dash of salt
My sister gave me this wonderful recipe!
Endive leaves are great to hold savory fillings and they won't get soggy.
3 tablespoons hazelnuts
2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
1 pound large shrimp, shelled and deveined
1/4 cup fresh lemon juice
Salt and freshly ground pepper
1/4 cup hazelnut oil
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
2 tablespoons chopped celery leaves
1 scallion, halved lengthwise and thinly sliced crosswise
3 large Belgian endives, leaves separated
1. Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them.
2. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic.
3. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.
4. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
5. Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.
MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated for up to 2 hours.
TOTAL TIME 30 MIN
MAKES 3 DOZEN HORS D'OEUVRES
I make this every time I have people over...and am usually asked to bring it with me wherever I go.
These ingredients can also be used in the fat free or lowfat variations too.
1 can refried beans
1 8 oz. container sour cream
1 packet taco seasoning
1 bunch scallions, chopped
2 tomatoes, chopped
jalapenos, fresh or jarred, diced (amount is up to you, depending on how spicy you want it)
1 package shredded cheese (cheddar, mexican blend, monterey jack...whatever you want)
1 can black olives, chopped
You can use a 9x13 size pan or shallow plate, or two smaller ones and divide the ingredients up.
Spread beans at the bottom of the pan. Mix taco seasoning with sour cream and spread on top of the beans. Add the rest of the ingredients in layers (any order you like...I usually make the cheese the top layer).
Chill in the fridge for at least 2 hours. Serve with tortilla chips.
I LOVE THIS RECIPE! We use Shortbread Cookies and Apple Slices for dipping!
*2 pkgs. (8 oz. each) cream cheese, softened *
*1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
*2 cups sifted powdered sugar
*1 teaspoon ground cinnamon
*1 teaspoon ground ginger
Directions:
BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with sliced fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
Backstory: Its a Libbys Recipe and we adore it!
We use this Recipe for get-togethers and its always a hit! Lots of ingredients but well worth it! If I get really lazy I just use Franks, Garlic and Butter!
INGREDIENTS:
*oil for deep frying
*1/4 cup butter
*1/4 cup hot sauce
*1 dash ground black pepper
*1 dash garlic powder
*1/2 cup all-purpose flour
*1/4 teaspoon paprika
*1/4 teaspoon cayenne pepper
*1/4 teaspoon salt
*10 chicken wings
DIRECTIONS:
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Backstory: From www.AllRecipes.com. We eat this with Homemade Blue Cheese Dressing and Celery Sticks!
"For all the hard core Pimiento lovers out there!"
Pimiento Cheese
Recipe courtesy Paula Deen
1 (8-ounce) package shredded sharp Cheddar
1 (8-ounce) package shredded white Cheddar
1 (4-ounce) jar pimientos, with juice
1/2 cup mayonnaise
Salt and pepper
Mix the shredded cheeses together with the pimientos. Stir in the
mayonnaise. With a metal spoon (pimientos will stain plastic or wood),
stir until the mixture is well blended. Add salt and pepper to taste and
stir again. Keep covered in the fridge until ready to use.
Serve with corn chips or bread. Enjoy!
"These are super easy to make and are incredibly delish."
Vanilla Bean - Pineapple & Bacon Wraps with Rosemary Skewers
1/2 Vanilla bean, seeds removed (I used a whole bean, I think it may have been a tad too much)
1 can pineapple rings (Obviously, if you can get fresh, go for it)
1 package thin sliced bacon
Sprigs of Rosemary for skewering
Cut up pineapple into goodly sized chunks and mix with vanilla bean seeds until the seeds are evenly distributed.
Cut bacon slices in half, then wrap around a chunk of pineapple. Place with bacon tail ends down on a baking sheet.
Broil in oven for about 10 minutes, watching carefully so bacon doesn't burn. After cooling them for a bit, take a very small-width-ed (is that a word? I have no idea) knife and pierce through so Rosemary can easily sit inside. Serve and enjoy!
I will note that they taste significantly better when they aren't *piping hot* The heat brings out the heavy vanilla scent and leaves a strong after taste. If you let them cool down just a tad the after too-strong taste pretty much disappears.
"It's hard to go wrong with crab, shrimp, cheese & marinara sauce. Much to the dismay of my family, the Olive Garden has discontinued their beloved San Remo Dip. My mom and I did our best to replicate it."
Olive Garden's San Remo Dip
Ingredients:
2 tablespoons olive oil
2 tablespoons flour
6 ounces shrimp, canned, reserve liquid
6 ounces crab meat, canned, reserve liquid
2 ounces cream cheese, room temperature, cubed
1/4 teaspoon salt
1/8 teaspoon garlic, crushed
1 teaspoon prepared horseradish (I added more)
1/3 cup Asiago Cheese, grated (ditto)
2 tablespoons Parmesan cheese, grated (ditto ditto)
1/2 cup half and half, up to 3/4 cup
1 1/2 cups marinara sauce, Barilla, drained to remove excess liquid
1/4 cup Parmesan cheese, fresh, finely shredded for topping
Directions:
In a two quart sauce pan on medium low temperature, heat olive oil and blend in flour. Add to flour liquids that were reserve from the shrimp and crab, stir well. To sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add Asiago and Parmesan cheeses and stir until smooth.
When the cheese have been melted and sauce is smooth add shrimp and crab, blend well. Let simmer until heated through. Finally add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow baking dish 9" diameter, spray with non-stick spray and place drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded Parmesan cheese and place in a preheated oven at 325, for 10 - 15 minutes, until heated through. Dip should not brown on top. Serve with bread.
"Frying wontons is a lot easier than you might think. They only take about 5 seconds to cook and you've got an instant late night snack."
Easy Pizza Wontons -- Or, Easy Pizza Nachos!
Serves 2
1/2 package wontons
1 package pepperoni
1 package mozzarella cheese
1 bottle pizza sauce
oil for frying
For the Wontons:
Lay out a few wontons at a time and leave the rest of the package covered to discourage drying out. Add about 1 to 2 teaspoons of filling to each wonton. Be careful not to over fill. Wet all edges of the wonton with water and seal, forming a triangle.
Heat oil to medium-high. Fry until browned on both sides. This is a very quick process -- about 15 seconds on each side, approximately. Drain on paper towels. Serve with a side of pizza sauce and enjoy!
For the Nachos:
Heat oil to medium-high. Fry wontons until browned on both sides. Drain on paper towels. Top with cheese, sauce and pepperoni. Microwave until melted and gooey. Eat up!
One of my girlfriends made this for a get together and they were so yummy. She served them with an avocado type dip but since I'm not a huge fan of avocado's so I usually just serve them with a sour cream dip or salsa. They are yummy on their own too.
GREEN CHILE WONTONS
4 c Monterey Jack cheese;shred
2/3 c Green chiles; diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins;thawed
1 Peanut oil
Salt
Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp.cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat procedure with remaining wonton skins and
cheese mixture. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt.
1 can black eyed peas
1 can black beans
1 can whole kernel corn
2 cans of Rotel (mild or regular)
1 C. chopped red onion
1 C. Italian dressing
Drain everything, combine, and stir. That's it! Fantastic on Tostitos or wheat thins. It's very colorful, and is pretty much fat free if you use fat free or reduced fat Italian dressing. The 2 cans of Rotel can be substituted by 2 cans of diced tomatoes with jalapenos. If you feel like the "trouble" you can substitute the Rotel with 2 diced tomatoes and a chopped jalapeno.
1 cucumber
1 block of cream cheese
1 C. mayo
1 packet Italian dressing mix
Low fat/fat free creem cheese and mayo can be substituted and it tastes all the same. Combine cream cheese and mayo and mix with a mixer until all creme cheese lumps are gone. Stir in Italian dressing mix. Chop cucumber finely. I find that a food processor works best. Make sure there are still small chunks. Squeeze excess liquid into the sink...there will be lots. Stir chopped cucumber into the mix. Best with Wheat Thins. Serve right away or refrigerate. This dip has been a hit at baby showers, wedding showers, and even my own wedding!
My sister prepares this dip/spread every year at Christmas. It's yummy and salty- perfect for holidays, cocktail parties or just hanging out with friends.
Ingredients:
Olive Dip/Spread
1/2 c. olives (with or without pimento)
1 tbs extra virgin olive oil*
3/4 tsp minced garlic
1 tbs parmesan cheese
*if you use garlic flavored olive oil, use garlic powder instead of minced garlic.
Easy Directions:
Throw the olives in a food processor chopper. Chip briefly and then add remaining ingredients. Chop until finely processed.
Ingredients
Pita Chips:
2 whole wheat pita pockets
1/2 stick butter
3/4 tsp minced garlic
1/2 tsp pepper
Preheat over to 400 degrees.
Melt butter, garlic and pepper in saucepan. Open pita bread and cut it into chip-sized pieces. Mix butter mix together and pour over the pita slices.
Bake for 7-10 minutes or until light brown. Cool completely.
Serve pita chips with olive dip.
1 C. brown sugar
1 C. sour cream
1 stick butter/margerine
3 t. vanilla extract
Combine brown sugar and butter in a saucepan and heat on medium until you get a well blended, liquidy mixture. Pour mixture into a bowl with sour cream and vanilla and mix well. It will need to thicken in the fridge for a couple hours. Everyone asks me for my "caramel dip" recipe, but there's none in it. :) My absolute favorite thing to dip in it is apples.
1 1/2 pounds medium-size fresh mushrooms
Vegetable cooking spray
2 tablespoons minced garlic
1/2 cup water
1/3 cup red wine vinegar
1 1/2 tablespoons coriander seeds
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Clean mushrooms with damp paper towels; trim ends from stems. Set mushrooms aside.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté 2 minutes. Add water and remaining 6 ingredients; bring to a boil. Add mushrooms. Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.
Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours. Drain mushroom mixture, discarding marinade.
1 Package Cream Cheese (softened)
1 Medium Onion (diced)
1 Package deli ham (use plain ham)
Spanish olives
Cubed cheese (any flavor you like)
Toothpicks
Mix onion in with cream cheese. Spread an even layer on one slice of ham. Roll ham up and secure across with toothpicks. Space toothpicks out so that when cut you have bitesize pieces. Using a sharp knife, cut in between each toothpick. Slide a cheese cube on the end of the toothpick followed by an olive. Chill in fridge until ready to serve.
My mom has been making these for years. They are always a huge hit at any party or get together. Sometimes she will make some without olives, for people who don't like them. Growing up Mom would always wait until we were out of the house before she started making these or there would be none left.
This recipe was given to me by a friend who said, "Don't look too closely at the ingredients. It's about 8000 calories, but gawd, its soooo good!" It's not really 8000 calories, but it is rich though :)
8 oz mayo
8 oz cream cheese, softened
8 oz shredded parmesan cheese
14 oz can artichoke hearts, drained and chopped
optional: ½ or 1 whole 4 oz can diced jalapeño (depending on preferred spiciness)
1. Preheat oven to 350°F
2. Mix together the mayo and cream cheese making sure the cream cheese is broken up well. Mix in the parmesan and chopped artichokes and jalapeños (if using them). Mix all ingredients well. Place mixture into a small casserole dish.
3. Bake uncovered for 25-30 minutes, or until the top is golden brown and bubbly. Let sit 5-10 minutes before serving.
Serve with chips, crackers and/or sliced vegetables.
I found this recipe a long time ago and modified it to fit my needs. It was part of the first big dinner I made for my fiance when we started dating.
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
1 1/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 loaf round, crusty Italian bread
1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate. For best results and flavor meld, let the mix refrigerate for at least 6 hours.
2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
3. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
2 large Haas avocados
3 green onions (white part) and 1 green part, chopped
1 jalapeno, seeded and finely chopped (can be omitted if you're heat-sensitive)
3 Roma tomatoes
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
salt
1. Place onions, jalapeno, and tomato in medium bowl. Slice avocados in half lengthwise, remove pits, and scoop pulp into bowl with a spoon. Mash avocados coarsely with a fork.
2. Mix in lime juice and cilantro. Add salt to taste.
Remember to keep the avocado pit to put inside the guacamole if you have any leftover. It keeps the guacamole from turning brown.