Spinach & Artichoke Dip
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, chopped
1 small onion, chopped
2 tbsp fresh thyme, chopped
½ small red bell pepper, chopped
2 tbsp flour
½ cup dry white wine
1 cup chicken stock
½ cup half and half or cream
1 can (15 oz) artichoke hearts, drained and chopped
2 boxes (10 oz) frozen chopped spinach, defrosted and water dried out
1 & ½ cups shredded Italian 4 cheese blend
Salt and pepper to taste
In a medium saucepan heat oil and add butter. When butter melts add garlic and onions. Sprinkle in thyme leaves, sauté 2 minutes and add red pepper. Sauté one more minute, then sprinkle in flour, stir and cook 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce, 1 minute. Stir in half and half. When sauce bubbles add artichokes, spinach and cheese. Keep stirring until cheese melts and sauce is well combined. Add salt and pepper to taste
So easy and always a hit. My mom got this recipe from a friend, and I think has given the recipe to every friend she's served it to.
The quantities of ingredients depend on the size of dish you use. For a square (8x8 or 9x9 dish), use the ingredients below. For a 9x13 casserole dish, double the ingredients.
Ingredients:
1 package cream chesse (8 oz)
1 can Hormel chili without beans
1 package Taco or Mexican shredded cheese
Directions:
1. Soften cream cheese (in microwave for less than a minute will do). Spread cream cheese on bottom of dish.
2. Spread chili on top of cream cheese
3. Sprinkle cheese on top of chili (until it completely covers the chili layer)
4. Microwave for about 2 minutes or until cheese is melted. Make sure you put a paper towel on top while microwaving so it doesn't splatter.
This is a super quick and easy dip, great with pretzels or chips!
2 packages (8 oz each) of cream cheese, softened
1 pouch ranch dressing mix
2 cups shredded cheddar cheese
1/3 cup beer
Mix together cream cheese and ranch dressing. Add in cheddar cheese, mix thoroughly. Stir in beer.
Cover and let sit in fridge for 2-3 hours, the extra liquid will be absorbed.
There are lots of variations of this recipe, but this is the one I use the most. I've also used black-eyed peas and yellow peppers.
1 can whole kernal corn
1 can small peas
1 can black beans
1 can pinto beans
3 green onions, chopped
1/2 green pepper, diced
1/2 red pepper, diced
2 cloves garlic, minced
1 package Italian dressing
1/2 red onion, chopped
Drain all cans, mix dressing according to package directions, combine all and serve with tortilla chips.
This puts the Tostitos Con Queso to shame!
1 lb of Velveeta Cheese
1 can of Rotel Tomatoes and Chilis
Melt together, stirring frequently, and serve with your favorite chips.
(Recipe courtesy of Bon Appetit, May, 2003)
Salsa:
1 cup 1/3-inch dice peeled cored pineapple
1 cup 1/3-inch dice peeled pitted mango
1 cup 1/3-inch dice peeled seeded papaya
1/2 cup 1/3-inch dice red bell pepper
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 serrano chile, minced, with seeds
Quesadillas:
Butter, room temperature
8 8-inch flour tortillas
1 pound chilled Brie, rind trimmed, cut into 1/2-inch-thick slices
24 fresh cilantro sprigs
1 cup Candied Maple Walnuts
Candied Maple Walnuts:
1 cup walnut halves
2 tablespoons pure maple syrup
FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
FOR CANDIED MAPLE WALNUTS: Preheat oven to 300 degrees. Line rimmed baking sheet with foil. Combine walnuts and maple syrup in medium bowl; toss to coat. Spread out nuts on sheet. Bake until browned and dry, stirring often, about 22 minutes. Cool. Remove foil. Coarsley chop nuts. (Can be made 3 days ahead. Store airtight at room temperature.)
FOR QUESADILLAS: Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet. Top half of each tortilla with cheese, cilantro springs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 300 degrees. Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side. Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges and serve with salsa.
I made these for a brunch once and they were heavenly!
(Recipe courtesy of Cooking Light)
Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind
Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)
This intriguing appetizer is savory-sweet. Ripe--but firm--peaches work best; if they're too soft, they'll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.
To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
Yield: 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)
I got this recipe from my stepmom. My husband always looks forward to her meatballs during the holidays, so I had to figure out what she did...it's sooo easy :)
Frozen meatballs (2-3 lbs)
2 jars of chili sauce
1 lb jar of grape jelly
Put all ingredients in a crockpot and cook on low 1-3 hours, or longer if necessary.
Get the toothpicks out and enjoy!
This puts a little twist on the traditional deviled eggs!!
12 hard boiled eggs
1/3 cup plus 1 tablespoon mayonaise
5 teaspoons sugar
5 teaspoons cider vinegar
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika and minced fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonaise, sugar, vinegar, mustard, salt and pepper. Stuff into egg whites. Garnish with paprika and parsley.
We got this recipe when we went to dinner with the winemaker at Calloway Winery. So yummy!
1 1/4 lbs. Extra Large Mushrooms, rinsed well and de-stemed.
8oz Italian sausage, crumbled, cooked and drained
1 1/2 tsp fresh roasted cumin seed, ground
1/2 tsp Cayenne pepper
1 cup minced onion
1 1/2 EVOO
6oz Cream Cheese
1/4 cup white wine
While still warm, combine sausage with cumin and cayenne. Saute red onion with EVOO until limp and transparent. Combine sausage and red onion with cream cheese. Stuff mushroom caps with mixture and place on baking pan splashed with white wine. Bake at 450 for 35-40 minutes.
This recipe just evolved to suite the tastes of my family and friends. In Oklahoma, "gauc" is sometimes served warmed. We prefer it room temp. Never cold! This is not your average guac recipe!
2 Large or 3 small ripe avacados
peel and mash in med bowl
1/4 lb bacon, cooked and crumbled
reserve and add about 1T. drippings
1/4 c. Mayo/Miracle Whip
1/2 c. Chi-Chi's salsa, your desired warmth
1/2 t. lemon juice
1 bag Ranch Doritos
Mix all but chips. This is just a basic guide. Tinker with ingredients to get best flavor. Everybody loves this.
I wanted to create a pesto spread thats lower in fat, salt and give it lots of flavour. Most out there are either too rich or salty and if you like basil like I like basil.lol; try the many varieties out there (although you may have to grow them) tai basil is spicer, darker leaf basil or italian sweet basil.
2 cups of basil leafs
1/2 cup of virgin olive oil
2 or 3 cloves of garlic
2 tablespoons of pinenuts
2 tablespoons of walnuts
1/2 cup of low-fat parmesan cheese (or soy like parmesan)
1. beat together (in blender/chopper) olive oil and parmesan untill well mixed.
2. Then add in basil, garlic, pinenuts and walnutes.
3. Chop (wiz or emulsify) all ingredients together untill its all nice and well blended, very creamy consistency.
It makes a great spread..dont stop there, I also add it to meatloaf, dressings and fish dishes.
Stores well in fridge, in a plastic or glass container.
I use to work as a hostess at a very nice, local Chinese Restaurant. Between lunch and dinner we made the crab rangoons and wantons. Here is my crab rangoon recipe.
Ingredients
1 8oz package of full-fat cream cheese,
1 package of imitation crab meat (I prefer the kind at the asian market)
2-3 jumbo shrimp cooked (optional to make Seafood Rangoon)
1 Cup of chicken broth
1 package of the thick eggroll or wanton wrapper (again I prefer the kind at the asian market)
2 scallions or green onions
1 beaten egg
Oil for deep fryer or deep pot. Add enough oil to make it about three inches deep within the pot.
I think the chinese restaurant I worked at added MSG, but I don't.
1. Dice shrimp and crab into small pieces/very small.
2. Cut scallions/green onions and put it in a separate pile.
3. In a bowl, mix seafood mixture with cream cheese
4. Add chicken broth as needed to soften everything a little bit.
5. add scallions to add color, so just as much as you prefer.
6. Mix that all together.
7. Get the wonton wrappers ready (If eggroll wrapper, cut into 4ths) by laying it flat.
8. put a spoonful of the mixture in the middle of the wrapper
9. dip your finger into the egg mixture and line the outer edge of the wrapper (I usually outline 2 edges instead of all four)
10. bring two points together to form a triangle
11. press the edges together so there is no way for the mixture to escape
12. continue making them until they are all done
13. Heat oil to medium/medium low
14. put one crab rangoon in at a time make sure not to fill the pot
15. cook on one side, turn it over when edges lightly brown
16. it will float to top when done, it should be golden brown
use sweet and sour or chinese chili sauce as a dip, if desired
if you make a lot, and don't want to cook them all at one time: put them on a cooking sheet in a single layer and freeze. Once frozen, put it in a freezer safe container. Just take out as many as you need and fry as needed.
Our friends and family loveee this dish, they always as for it when we have get togethers or parties.
1- 14oz.can artichoke hearts, drained and
chopped
1/2 - 5oz package frozen chopped spinach, thawed
1/2c sour cream
1/4c mayonnaise
1/4c cream cheese
1/4c grated Romano cheese
1/4tsp minced garlic
Serve with tortilla chips or slices of toasted French bread
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.
1 box frozen chopped spinach, thawed
1 c light sour cream
1/2 c grated Parmesan
1 c shredded part-skim mozzarella
8 oz light cream cheese, softened
4 cloves garlic, crushed
1/2 tsp. freshly ground black pepper
1 tsp. hot pepper sauce
1 (14-oz) can artichoke hearts, drained
Crudites of your choice (carrots, celery, etc.) but I prefer CARBS with my dip!! - a big crunch loaf of french bread.
-Preheat oven to 350 degrees F.
-Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 c. of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.
I first saw this recipe on Calorie Commando on the food network - where the chef took everyday fatty recipes and made them "lower" fat. I'm pretty much a big spinach dip whore - seriously, it's my favorite thing to eat, ever. I've tried out so many different recipes, and this one has them all beat. Every time I make it, people go crazy. So flavorful.
I got this recipe from my cousin and it's a hit every time
Combine 1 package softened cream cheese with most of a jar (8 to 10 oz) of Marshmallow creme (Fluff) Mix well.
Good with cut up fruit of all kinds, best with strawberries, apples and grapes, also would work with vanilla wafers or graham crackers, can also add a tsp or so of cinnamon (to taste).
2 ripe avocados, mashed
1/2 cup Hellmann's mayonnaise
2 large cloves of garlic chopped and mashed with salt
1/2 juice of a lime
salt to taste
Mix it all up and enjoy.
I can't remember where I got this from but I've been making it for about 10 years or more. People always seem to love it and the more garlic the better it taste. It's one that is requested of me every event.
1 head Bibb or other large leaf lettuce
2 boneless chicken breasts, sliced into strips
1 cucumber
2 carrots
1 can sliced water chestnuts
3 T chopped peanuts
1 T white sesame seeds
1 T black sesame seeds
2 T rice vinegar
2 T soy sauce
2 T sesame oil
2 garlic cloves, minced
2 tsp. ground or 1 T fresh ginger
1/2 tsp. black pepper
Combine last 6 ingredients in a bowl. Whisk well. Place in plastic bag or tupperware container with chicken strips. Let marinate an hour or up to one day.
Meanwhile, shred cucumber, carrots, and chestnuts. Separate lettuce leaves.
Remove chicken from marinade. In a pan over medium heat, heat a little vegetable oil and add chicken strips. Sprinkle chicken with sesame seeds and turn to brown. Chicken is done when no longer pink on the inside.
To serve, place chicken, some of the veggie mixture, and a sprinkle of peanuts in a lettuce leaf.
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 cup honey
Pinch ground saffron
1/4 cup olive oil
Combine first 7 ingredients in a food processor. Blend well. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce and the oil into a bowl and stir by hand. Cover and refrigerate at least 30 minutes.
This is the EASIEST dip I have ever made and the most delicious. Don't let the name of it fool you, it does not taste like Oranges! The color of it is just Orange :) My family didn't get to creative with the name.
SO SIMPLE to make. And sooo good!
Serves 4 (for more just double/triple, etc.)
1 8oz. packet of Cream Cheese
1 bottle Russian Dressing
Place Cream Cheese in mixing bowl and pour the Russian Dressing over the top. Using a mixer, mix Cream Cheese with Russian Dressing. The dip will be a bright Orange color (perfect for summer!) Enjoy with Lays Potato Chips, etc.!
Super easy to make and delicious!
Whole Kosher Dills
Pkg Cream Cheese
Dried Beef
This is best if the cream cheese is spreadable and about room temp.
Spread cream cheese onto dried beef then wrap around the pickle. Slice into bite-sized pieces.
YOu can make as much or as little as you would like to. My cousin usually makes these for 25 people using a jar of pickles.
Another variation would be to just stick pickles, cream cheese, and beef into the food processor and grind up. Serve with crackers.It's Great this way too!
My soon-to-be stepson, Brett loves these!
10 oz. beer
1 egg
2 tbs oil
2 c flour
3 large onions
Peel onions and slice and separate into rings.
Combine beer, egg and oil and wisk together until well mixed; Add flour. Mixture will be loose and pastey.
Cover rings with batter and fry in deep fryer accordign to manufacurer's instructions.
4 medium zuchini cut in half lengthwise
favorite enchilada sauce
fat free cheddar cheese (if desired)
steam zuchini until crisp-tender
cut x's on inside of each zuchini half to allow sauce to get inside.
cover with sauce, bake 350 in foil covered pan about 25 min or until zuchini is soft
sprinkle with cheese.
serve with black beans and spanish rice.
3/4 lb. bacon
1 1/4 lbs. cream cheese
1/4 cup minced red onions
8 oz. sour cream
1/8 cup fresh chopped parsley
1/2 tsp. A1 sauce
1 tsp. fresh raw chopped garlic
1/2 tsp. worchestershire sauce
1/8 cup fresh chives (cut)
Chop bacon in food processor. Then cook in saute pan, drain on paper towels and cool. De-stem and chop parsley. In a mixing bowl, mix all ingredients until smooth. Store in air tight container in refrigerator.
1 package Philly Cream Cheese
1 can Hormel Chili WITHOUT Beans
1-2 cups shredded cheddar cheese (or velveeta)
Fritos or Tortilla chips
Spread cream cheese on bottom of 9 inch pie dish. Spoon can of Hormel chili on top of cream cheese. Sprinkle shredded cheese (or velveeta slices) on top of chili. Microwave on high for 1-2 minutes or until cheese melts. Serve with Fritos or tortilla chips.
8 slices of bacon, cooked
8 slices of turkey breast lunch meat
4- 10 inch totillas
2 tomatoes chopped (optional)
1 cup shredded lettuce
1/2 shredded cheddar cheese
1/4 cup ranch dressing
Arrange 2 slices of each bacon and turkey on top of each tortilla. Top with tmoatoes, lettuce, and cheese. Fold in half
Cook each tortilla in nonstick skillet on medium heat 2 min. on each side or until cripy and golden.
Cut into wedges. Serve with ranch dressing for dipping.
Can't remember who I got this recipe from, got it a while back and just found it. Definitely will have to give it a try.
INGREDIENTS:
3 lbs chicken wings (usually sold frozen in a bag)
2 eggs lightly beaten
1 cup flour for coating
3 tablespoons butter
3 tablespoons olive oil
SAUCE:
3 tablespoons soy sauce
3 tablespoons water
3/4 cup white sugar (i know, looks and sounds like a scary amount)
1/2 cup white vinegar (again, kind of scary)
1/2 teaspoon garlic powder (or minced garlic to taste)
1 teaspoon red pepper flakes (optional)
1 teaspoon salt
DIRECTIONS:
1/ preheat oven to 350 degrees
2/ dip wings in egg and coat with flour
3/ melt butter in a large, deep skillet on medium-high (i used an
electric skillet). add olive oil. fry wings until they are deep brown.
(add more butter and olive oil as needed). place fried wings in one
layer in a shallow roasting pan.
4/ in a small bowl combine soy sauce, water, sugar, vinegar, garlic and
salt. pour over wings.
5/ bake in a preheated oven for 45 minutes, basting wings with the sauce
often - about every 10 minutes or so. it is important to keep the wings
covered with sauce so the sauce creates a glaze over them.
that’s it. pretty easy as long as you have a big enough skillet to fry
the wings (otherwise it would take so long if you have to do multiple
batches). enjoy!
got this from the whats cooking board on the nest.
2 skinless boneless chicken breasts
About 1/2 sleeve of reduced fat Ritz crackers, crushed into crumbs
About 1 tbsp of parsley flakes
About 1/2 or 1 tsp onion powder
Sprinkle or two of garlic powder (1/4 tsp max)
About 1/4-1/2 tsp black pepper
2-3 tbsp melted butter
Preheat oven to 350 degrees.
Cut chicken breasts into tender size, keeping the size roughly equal
among the pieces to ensure even cooking. Mix cracker crumbs and
remaining dry ingrediants together in a bowl. Dip chicken in melted
butter briefly, just enough to make the crumb mixture stick and dip
chicken into crumb mixture and thoroughly coat. Place on a baking sheet,
sprinkle rest of crumb mixture on top of chicken and bake for
approximately 30-40 minutes (I use a thermometer to check doneness).
Side note: you can add other ingredients to the cracker crumb mixture if
you like, such as parmesan cheese, paprika, cayenne, etc.
My kids loved this when they were growing up so hope you all enjoy if you try it.
1 block of sharp cheese, put in a food processor and shred, add a jar of pimento's juice and all, mayo until creamy but not over dripping, add chopped onion and hot sauce, salt and pepper. If after you put in ice box and it gets a bit hard just add more mayo.
Inspired by my friend Chris who took me to lunch at a local restaurant just for their bread and dip. He loves this dip so much that I decided to recreate it. Here's my interpretaion. You'll need a nice, crusty baguette for this one. Enjoy!
1 cup Roasted Red Pepper and Tomato Soup (from Trader Joe's
1/4 cup extra-virgin olive oil
1 Roma tomato, chopped
2-3 small cloves of garlic crushed
6-7 basil leaves cut into strips
Heat the roasted bell pepper and tomato soup either on the stove or microwave for a couple of minutes. Take off heat and pour into dip bowl. Stir in olive oil, garlic, tomato and basil. Serve with warm, crusty french bread.
This recipe, from Cooking Light (Nov 95), was a big hit at our most recent supper club night. I served them on tooth picks instead of skewers, only putting a few chunks of chicken on each, so it was more of an appetizer. Great with mango chutney on the side!
1/4 cup coarsely chopped onion
1/4 cup plain low-fat yogurt
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon chopped peeled gingerroot
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 garlic clove
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
Vegetable cooking spray
Lemon wedges (optional)
Cilantro sprigs (optional)
Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.