APPETIZERS

APPETIZERS

Joined: May 21st, 2006, 4:46 am

May 27th, 2006, 2:42 am #1

Post your APPETIZER recipes here.
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Joined: May 24th, 2006, 1:23 am

May 29th, 2006, 1:44 am #2

Layered Mexican Dip

2 cans refried beans
2 pkgs. taco seasoning
1 (16 oz) container sour cream
1 jar salsa
2 cups mild cheddar cheese, shredded

Spread refried beans in 9 x 13” glass dish. Mix taco seasoning with sour cream and spread over refried beans. Pour salsa over all. Top with shredded cheese. Refrigerate until ready to serve. Serve with tortilla chips.
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Joined: May 24th, 2006, 1:23 am

June 5th, 2006, 4:31 pm #3

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Easy Cheese Spread

2 cups finely shredded cheddar cheese
2 cups finely shredded mozzarella cheese
2 cups mayonaise
1 jar "real" bacon pieces

Mix all together. Put in a bowl and sprinkle paprika on top. Serve with
crackers. So easy and everyone thinks you really worked hard.

**This is better if made the day before.

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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:58 pm #4

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Baked Santa Fe Dip

2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup mayo
1 can Mexi-corn, drained
1 can chopped green chilies
2 Tablespoons Chipotle peppers in Adabo sauce, chopped
1/4 teaspoon garlic powder

Mix everything together. Can be assembled 24 hours in advance and chilled. Bake in a 9 x 13" pan in 350 degree oven for 25 minutes or so.

Top with mixture of tomato, green onion, and cilantro.

NOTE: Chipotle peppers in Adabo sauce are canned and should be in the same aisle as green chilies. I find these to be pretty hot!!

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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 6:00 pm #5

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Holiday Cheese Ball

1 pkg (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese
2 green onions, chopped
1 jar (2 oz) diced pimientos, drained
2 Tablespoons butter, melted
2 teaspoons Worcestershire sauce (look for a vegetarian version if making vegetarian)

Beat cream cheese until fluffy. Beat in the rest of ingredients. Press into a small bowl, smooth top.
Cover and refrigerate. Remove 15 minutes prior to un-molding.

NOTE: For un-molding, I run a knife along the inside of the bowl and sort of pry it gently out...it
releases easily that way.
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Joined: May 21st, 2006, 4:46 am

June 19th, 2006, 4:11 pm #6

Post your APPETIZER recipes here.
We enjoyed this "antipasto" or appetizer in Italy. It is wa-a-a-a-a-a-ay better than it sounds and we are looking forward to serving it at home with barbecue.

Lightly brush slices of the most "rustic" bread you can find with extra virgin olive oil (EVOO). Toast lightly on the grill or in the broiler. Top with lots of sliced cherry or grape tomatoes and drizzle lightly with EVOO. That's it! Although I think a little chopped basil would make this even better...and it is pretty darn good now!
Last edited by MaxineS on July 4th, 2010, 5:27 am, edited 1 time in total.
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Joined: June 5th, 2005, 2:01 pm

July 14th, 2006, 11:10 am #7

Easy Cheese Spread

2 cups finely shredded cheddar cheese
2 cups finely shredded mozzarella cheese
2 cups mayonaise
1 jar "real" bacon pieces

Mix all together. Put in a bowl and sprinkle paprika on top. Serve with
crackers. So easy and everyone thinks you really worked hard.

**This is better if made the day before.
My MIL makes this dip that is AWESOME! So easy!

Mix:
8 oz. cream cheese, softened
8 oz. mayo
8 oz. swiss cheese
Can add real bacon bits if desired

Once mixed well put in glass dish and either bake at 350 until golden brown and bubbly or your can microwave it until the cheeses are melted and it is bubbly. This is so good! You can sub low fat ingredients. Not sure how the fat free options would work but you cant tell the difference with the low-fat cream cheese and mayo.
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Joined: May 26th, 2006, 12:27 am

July 20th, 2006, 10:50 pm #8

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I saw this on the food channel over the weekend and just had to try it. It is very good but I will use a little less cayenne pepper next time. It is a little too spicy and I like spice.

Spinach Parmesan Balls

from the Food Channel

Prep time 20 minutes

Cook Time 25 minutes

Yield 30 to 40 Spinach Parmesan balls

1 lb. package frozen chopped spinach, thawed
5 eggs
1 large onion, minced
10 Tbsp. margaine (do not substitute butter)
1 c. shredded Parmesan
2 garlic cloves, minced
1/2 tsp dried thyme leaves
1/2 tsp. cayenne
1-3/4 cups Italian-style bread crumbs (the seasoned kind)

Preheat the oven to 350 degrees.

Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand. Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet. (Spray the sheet with PAM)

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.

(They said on the show they could be frozen after they were baked and then rewarmed in the oven right before serving.)

They are moist in the middle and a little crisp on the outside.

Note: Use real Parmesan cheese and not the stuff in the green box. And use shredded, not grated.
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Joined: May 28th, 2006, 3:48 am

November 19th, 2006, 8:16 pm #9

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Radish Dip
8 oz cream cheese
1 c shredded radishes, patted dry
1/4 c green onions, sliced
1/2 tsp worcestershire sauce (or a little more to taste)
1/4 tsp paprika (just for color, doesn't add much)

Cream everything together. Add a little sour cream or milk if too thick. Chill several hours.
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Joined: February 17th, 2009, 9:22 pm

February 23rd, 2014, 2:00 pm #10

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Bean Dip

1 16 oz can black-eyed pease
1 16 oz can pinto beans
1 16 oz can black beans
1 16 oz can white corn
2 sm. jars pimientos
1/2 c. sweet onion, chopped
1/2 c. green onion, chopped
1 c. celery, chopped

Dressing:

1/2 c. sugar
1/2 c. oil
1/2 c. balsamic vinegar

Rinse and drain peas, all beans, corn and pimiento. Combine with celery and onions in a bowl. Combine sugar, oil and vinegar in saucepan and bring to a boil for at least 2 minutes. Let cool and pour over bean ingredients. Chill for at least 4 hours. Serve with chips.

I serve this with Tostitos Scoops.
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