Spreads

Artichoke Spread
Awesome Appetizer
Beer Cheese Spread
Brandied Cheese Spread
Cheese Ball #1
Cheese Ball #2
Chipped Beef Cheese Ball
Cranberry Salsa
Cream Cheese and Pepper Jelly
Garlic Cheese Log
Guacamole Dip
Ham Spread
Herb Cheese
Hot Munchies
Hot Pizza Dip
Hummus
Liquid Smoke Spread
Mango Chutney Dip
Ranch Snack Crackers
Salmon Spread
Salmon Terrine
Seafood Nachos
Shrimp Salad
Shrimp Spread
Slightly Spicy Cheese Dip
Spiced Beef Onion and Cheese Ball

Artichoke Spread/Dip

1 can artichoke hearts chopped
1 can green chilies chopped
1 cup grated Parmesan cheese
1/2 cup Mayo

Mix well, bake at 350* for 1/2 hour–top should be golden brown. Serve with your favorite crackers. If you feel like being fancy, chopped scallions and tomatoes looks really nice on top.

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Awesome Appetizer

First Layer
Two 8-ounce cream cheese, softened
One teaspoon curry powder
Mix well and spread in a 9-inch pie plate
Second Layer

One jar Major Grey Mango Chutney (Usually found near the salad dressing shelf)
Spread this over the first layer
Third Layer

One cup toasted chopped pecans (Melt a little butter in a pan, stir in the pecans and bake at 350 for about 10 minutes)
Spread this over the second layer
Fourth Layer

3/4 pound bacon, fried crisp and crumbled
Spread this over the third layer

Cover and chill….serve with crackers

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Beer Cheese Spread

1/2 lb. mild Cheddar or Colby cheese, finely grated
1/2 lb. sharp Cheddar cheese, finely grated
1/8 c. finely grated Bermuda onion
2 cloves garlic, peeled and crushed
1/8 c. ketchup
1 T. Worcestershire sauce
1/8 tsp. liquid hot red pepper seasoning (Tabasco sauce)
1/2 can (6-oz) beer

Using electric mixer or food processor combine all ingredients except beer; add beer gradually and process well. Chill well before serving, at least several hours – mixture will be loose and soggy until adequately chilled. Flavor improves after several days.

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Brandied Cheese Spread

1/4 teaspoon instant coffee granules
1 tablespoon hot water
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons sour cream
2 tablespoons brandy
1 (2-ounce) package slivered almonds, toasted and chopped

Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 cups. Serve with gingersnaps or sliced apples and pears.

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Cheese Ball #1

2 boxes Cream Cheese
Tiger Sauce
Chopped Pecans
Crackers (I like Wheat Thins with it)

Leave cream cheese out until room temp and is soft enough to blend sauce in with a sturdy spoon.
Mix 3 or 4 tablespoons of Tiger Sauce in with the cream cheese until well blended.
I then put the bowl in the fridge to let it firm slightly before I form into a ball and pat on chopped pecans to cover.
Take out a little before serving for ease in spreading on crackers.
If you like, and I usually do this, pour some additional Tiger Sauce on top of the cheese ball. (just a few tablespoons). Tiger Sauce is found in Walmart or Winn Dixie in the section where the A1 type sauces are found.

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Cheese Ball #2

6-8 oz sharp cheddar cheese, cut into pieces
8 oz cream cheese, softened
1 5oz jar Kraft Pimento cheese spread (not pimento cheese, but this specific item – usually by the Parmesan cheese in the store)
3 tablespoons mayo
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco
1 clove garlic, minced (I use the pre-chopped in a jar)
1 tablespoon rum or 1 teaspoon rum extract
1/4 teaspoon Accent, if you have any (This is MSG, and I don’t add it anymore because we avoid MSG)
Paprika and Chili Powder to taste
Chopped nuts (optional)

Melt cheddar cheese in microwave (about 45 seconds in mine). Cream cheeses together well. Add mayo, Worcestershire, Tabasco, garlic, rum, and Accent and mix well. Chill for a few hours. (While you clean up the dishes, shine your sink, do something fun with your family, and clean out your car LOL!) Use wax paper to roll into a ball or log shape and coat with Paprika and Chili Powder and nuts if desired. Serve with a variety of crackers.

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Chicken Spread

1 8 oz pkg. of cream cheese (I use the 1/3 less calorie one)
2 cans Underwood (TM) White Meat Chicken Spread
2 tablespoons Light Miracle Whip (TM) (salad dressing)

Let cream cheese warm up to room temperature. Place cream cheese, chicken spread, and salad dressing in a bowl. Mash together all ingredients. This mixture can be shaped into a holiday appropriate shape if you like (Christmas Tree for Christmas, Bunny at Easter, etc.). Return to refrigerator for about one hour to chill.

Serve with your favorite snack cracker. We like Town House (TM) crackers, but you can also use “Chicken in a Biscuit” crackers.

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Chipped Beef Cheese Ball

1 8 ounces cream cheese (softened)
1 4 ounce pkg. chipped beef (chopped and split in half) *the kind you make chipped beef and gravy with*
1 spring onion chopped including some of the green

Combine cream cheese, 1/2 of chipped beef and onion in a bowl. After mixing completely make into a ball and roll in remaining chipped beef until well covered. Serve with crackers.

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Cranberry Salsa

1 1/2 cups fresh cranberries
3 green onions (with tops)
1 jalapeno chile (seeded)
3 – 4 tablespoons fresh cilantro
1 – 2 tablespoons fresh ginger root

Chop fine in food processor. Serve on a cracker or melba toast round spread with cream cheese.

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Cream Cheese and Pepper Jelly

Combine one package of softened (I let it sit out for an hour) cream cheese, and 1/2 jar of either red or green pepper jelly. (I use red jalapeno pepper jelly). This is not hot, but delicious served on gourmet crackers.

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Garlic Cheese Log

Mix: 8 oz. softened cream cheese with 2 dashes garlic powder
Form into log shape, cover and place in frig overnight.

Next Day: Put in small pot 1/4 cup butter
1/4 cup brown sugar
dash of Worcestershire sauce
1/2 tsp dry mustard
1 cup chopped pecans

Bring to boil. Take off heat. Place “log” onto foil, then pat mixture all around it to cover, Place in refrigerator until hardened. Serve with crackers.

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Guacamole Dip

1 ripe avocado- scoop out of peel and mash with a fork
1/2 a tomato- chopped
4 green onions- chopped
1-2 garlic cloves- chopped or minced
Lime juice to taste
Green Tabasco to taste

Mix well, chill a few hours or overnight for best flavor. Great served with ‘Hint of Lime’ tortilla chips.

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Ham Spread

1 small can Hormel ham
1 – 8 oz. cream cheese, softened
1 tsp. garlic salt
1 – 2 tsp. creole seasoning
Salt & pepper to taste

Use a fork to separate ham and mix all ingredients together well. Serve with Frito Scoops.

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Herb Cheese

8-oz. package of cream cheese
2 cloves garlic
2 T. minced parsley
1 tsp. chives (freeze-dried are okay)
2 T. caraway seeds
1 tsp. dried dill
1 tsp. dried basil

Crush garlic in food-processor work bowl with knife attachment. Break cream cheese into chunks; add to crushed garlic. Add remaining ingredients, mixing well after each addition and scraping work bowl once or twice.

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Hot Munchies

6 slices cooked bacon, crumbled
1/2 cup shredded cheddar cheese
3 tablespoons mayonnaise
1 teaspoon parsley flakes (I use fresh parsley)
Melba rounds crackers-any kind is good!

Combine ingredients in a small bowl. Spread 1/2 the mixture on 12 Melba crackers. Microwave on High 30-60 seconds until heated. Rotate plate after 20 seconds.Repeat with remaining crackers.

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Hot Pizza Dip

2 – 8oz bricks of cream cheese, room temperature
1 to 1 1/2 cups pizza or spaghetti sauce
diced pepperoni, black olives, onions, anything you would put on a pizza
1 to 2 cups shredded cheese ~ a mozzarella blend is best (i.e.: cheddarella) b/c it’s not too stringy

Spread cream cheese on bottom of a shallow, microwave-safe dish. I use one that is about 9″ in diameter. Spread sauce over the cream cheese. Sprinkle toppings over the sauce and top with the shredded cheese. Microwave for about 2 minutes, until cheese is melted. Serve with tortilla rounds for dipping.

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Hummus

1 16 oz. can chickpeas, drained
1/4 cup raw sesame paste (tahini)
hot water–1/8 cup or more, as needed
1 small clove garlic, minced
juice of 1/2 a fresh lemon
dash salt
1/4 teaspoon cumin
fresh parsley
olive oil
fresh vegetables, pita bread wedges

In blender or food processor, crush chick peas until mashed with small chunks.

In a bowl, combine sesame paste and a small amount of hot water. As you mix, it will be difficult at first, and then will emulsify into a smooth creamy paste. Add lemon juice, garlic, and spices. Add more hot water and mix well, to achieve the consistency of heavy sour cream. Combine sesame paste mixture with chickpeas. Adjust seasonings. Serve on a flat plate, with olive oil drizzled on top and fresh parsley garnish. Use fresh vegetables and and pita bread for dipping.

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Liquid Smoke Spread

8 oz tub of cream cheese
1 teaspoon liquid smoke (we like to say liquid “schmoak”)
1/4th teaspoon garlic salt
8oz shredded cheddar cheese
chopped pecans

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Mango Chutney Dip

8 oz. cream cheese, softened
1/4 Cup mayo

Mix above ingredients, then add:

1/2 c. shredded cheddar cheese
1 t. curry powder (or more to taste)

Mix all together and spread on a platter to thickness desired — regular-sized dinner plate is not quite big enough.

Pour approximately 3/4 jar Major Grey’s Mango Chutney over cheese mix. Sprinkle with:

1/4 C. chopped green onion
1/2 c. chopped, dry-roasted peanuts

Serve with Wheat Thins. Don’t tell people the ingredients until after they’ve tasted this spread!! When I tell people before they taste, they usually won’t eat it, but those who taste it first overwhelmingly love it.

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Mango Chutney Spread

I have a very simple favorite appetizer that everyone loves, and it’s no cooking at all. Put an 8 oz block of cream cheese on a pretty platter. Spoon a jar of mango chutney over the top. Surround with crisp crackers like water crackers, Ritz or other pretty crackers. Get quality ingredients — they are worth the extra money, and this isn’t a very expensive appetizer anyway! Garnish with a bit of parsley and put a couple of cheese spreaders on the side. Voila! An elegant appetizer in less than 3 minutes!

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Olive and Green Chili Dip

¼ cup mayonnaise
1 4oz can diced green chilies
½ cup pimiento-stuffed green olives, drained
1 cup sour cream
½ tsp chili powder

In a food processor (or blender), blend together the mayo, chilies and olives until finely chopped but not pureed.
Stir in the sour cream and chili powder. Mixture should be slightly lumpy. For best flavor, refrigerate at least 6 hours before serving.

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Ranch Snack Crackers

1 package of oyster crackers (usually comes in bags)
3/4 cup of vegetable oil
2 tsp dill weed
1 pkg dry ranch dressing mix

In small bowl, combine oil, dill weed and dressing mix. Mix well. Pour over crackers and stir well. Every 30 minutes or so stir again until crackers are not so glossy (from the oil). Store in a rubbermaid type container. This is a simple recipe and is also a great gift idea during the holidays. You can get several servings out of 1 recipe.

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Salmon Spread

4-6 oz smoked salmon
8 oz package cream cheese (Low fat works well, but not non fat)
2-3 tbl lemon juice
2-3 tbl capers
1 tbl dill spice

Let the cream cheese soften while cutting and flaking the salmon up into a bowl.
Stir in the cream cheese and get it relatively smooth.
Put in 2-3 tbl capers and lemon juice each.
Put in 1 tbl dill.
Stir till smooth.

Refrigerate for about 1-3 hours at least, and then put into a serving dish, if it is cold enough you can make it into a ball and put buttery crackers around it.

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Salmon Terrine

2 7oz cans salmon, drained (save time and buy the skinless)
1/2 lb smoked salmon, diced (I save a slice or 2 for decoration)
2 Tbsp chopped fresh parsley
3 green onions, chopped
1 tsp dried tarragon
1/2 cup butter, softened to room temp (margarine is too soft)
1/2 cup mayonnaise
1 Tbsp dijon mustard
1 Tbsp lemon juice
1/2 tsp pepper

Flake salmon, discarding skin and bones.
Mix with the canned salmon, smoked salmon, parsley, onions, and tarragon.
In separate bowl, beat the butter, mayo, mustard, lemon juice and pepper. Add salmon mixture and gently combine.

Line loaf pan (8×4) with plastic wrap. (I then place the reserved smoked salmon on the bottom in a decorative pattern.) Spoon in salmon mixture and cover with plastic wrap. Refrigerate for 3 hours or until firm. Can be refrigerated up to 5 days or wrapped and frozen up to 1 month. Put out on a platter. Serve with crackers, pumpernickel or french bread.

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Seafood Nachos

30 baked tortilla chips (Scoops)
1 8-ounce package imitation crab meat, chopped
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons onion, finely chopped
1/4 teaspoon dill weed
1 cup shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 teaspoon paprika

Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350 degrees for 6-8 minutes or until cheese is melted. Servings: 6

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Shrimp Salad

Tiny pre-cooked shrimp (or crab meat)
Lemon juice (fresh squeezed)
Celery – finely chopped
Onions – finely chopped
Mayonnaise
Pepper
Salt

Rinse shrimp in strainer and let drain. Tenderly mix all of the ingredients in the order shown above. Serve with slices of french or sourdough bread. Include slices of avocado if desired.

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Shrimp Spread

1 pkg. Knox gelatin
3 Tablespoons cold water
1 can (4.5 oz) shrimp, rinsed thoroughly and broken into pieces with a fork
1 can cream of mushroom soup, undiluted
1 8 oz. package cream cheese
1 cup mayonnaise
1 cup finely chopped celery
1 bunch green onions, finely chopped

**Rinse the shrimp thoroughly in cold water; drain while preparing other ingredients

Stir gelatin into water in medium saucepan, over low heat, until dissolved. Add mushroom soup and cream cheese. Stir until smooth. Remove from heat and blend in mayonnaise, celery , onion, and shrimp. Put mixture into a mold or bowl. Refrigerate 8 hours or more. Serve with crackers or breads; or spread into celery sticks.

Makes about 3+ or so cups.

If doubling the recipe, use only one can of shrimp & one bunch of green onions.

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Slightly Spicy Cheese Dip

Grate some cheese, about a pound is a good amount. I like to use sharp cheddar but any kind that grates well will do, as will any amount. It’s important to freshly grate the cheese, it won’t blend well if you use grated cheese in a package.

Add a small amount of Hellman’s mayo, and stir to blend. put in less than you think it would use, for a pound of cheese maybe put in about 2 Tablespoons.

Add to the cheese a grated onion. The size of the onion grated depends on how much cheese you have and how much you love raw onions! mix well. the cheese dip should be thick, add more mayo if you need to, but again, err on the side of caution and don’t add too much mayo.
Serve with a spreading knife and crackers or bread

Variations–you can also add some horseradish or some stone ground mustard to the dip, we like it as is. it’s also yummy spread on rye bread triangles and broiled slightly, serve warm. we usually do that with any leftovers the next day. Enjoy!

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Spiced Beef Onion and Cheese Ball

3 pkg. spiced beef (I like Carl Buddig brand)
3 8oz pkg. cream cheese, softened
3 bunches of green onions
2 Tbs. Accent
2 Tbs. Worcestershire sauce

Cut spiced beef into small squares (about 1/4 in.). Chop green onions into small pieces about the same size as the beef…include the tops. Save out about 1/3 of the beef to coat the cheese ball when done. Mix all ingredients (including the other 2/3 of the beef) in a bowl. You will probably want to kneed it, so be prepared for gooey hands LOL! Once well mixed, divide mixture in half and form two balls with it. Roll the balls in the 1/3 beef previously saved. Now you have one cheese ball to take to a party and one to save at home for the family.

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