The cookie recipe swap from our members was so successful, that we decided to try it again - this time with appetizer ideas for New Year's Eve. These look delicious! Thank-you everyone who sent in their recipes, I wish I could post them all!
Spreads for Crackers and Veggies
Seafood Nachos -
(Light and Tasty Magazine)
30 baked tortilla chips (Scoops)
1 8-ounce package imitation crabmeat, 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
Middle Eastern Style 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.
Smoked Salmon Spread
Our favorite and most requested recipe is Smoked Salmon Spread. To make it combine one flat can (6 oz) boneless, skinless pink salmon with one 8 oz pkg. cream cheese. Beat until smooth, then add 1/2 teaspoon liquid smoke. Serve on crackers with thin slices of sweet gherkin pickles on top. Easy! I occasionally add 1 tablespoon creamed horseradish to this to add a little piquancy.
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 jalepeno peper jelly). This is not hot, but delicious served on gourmet crackers.
Quick and Easy Cheese Ball
I got several requests this holiday season to bring this cheese ball to parties...easy, inexpensive and GOOD! - Biloxi, MS
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.
MANGO CHUTNEY SPREAD
Here are two favorites from my very dear MIL.
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 that taste first, overwhelmingly love it.
Cranberry Salsa
I got this delicious recipe from a lovely lady, unfortunately
now deceased. I live in Long Beach, California.
1 1/2 cups fresh cranberries
3 green onions (with tops)
1 jalapeño 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.
BRANDIED CHEESE SPREAD
Dear FlyLady, I tore this recipe from an old Christmas Idea book, but I am pretty sure it was Southern Living. People INHALE this spread, and I don't usually have any leftovers.
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. - Flybaby in MD
Lonnie's Shrimp Salad
I got this easy shrimp salad recipe from a dear friend years ago. Whoever tastes it always requests the recipe and when they make it, they give out the recipe (and so on and so on). It's easy to make any time of year and is absolutely delicious! I don't have exact amounts I use for each ingredient but add them as I like. It has never come out wrong!! Good practice for those struggling with....ugh...perfectionism! Happy New Year!!!!! - Oakland, CA
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 ingredienents in the order shown above. Serve with slices of french or sourdough bread. Include slices of avocado if desired.
Ranch Snack Crackers
This recipe came from a church cookbook and is also found on some oyster cracker packages.
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. - Flybaby in North Georgia
Guacmole Dip
1 ripe avacado- scoop out of peel and mash with a fork
1/2 a tomatow- 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. - from Minnesota (recipe from my friend Brooke)
Chicken Spread
This is quick and easy:
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.
Liquid Smoke Stuff
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
Mix the first three (mixer works great for this) then stir in the shredded cheese. Form a ball and roll in pecans. People always ask for my recipe when I serve this. You can add a little sour cream and serve as a dip instead. I love this recipe because once you buy a bottle of liquid smoke it lasts forever and you probably have the rest of the stuff around so you could throw this together on the spur of the moment if you had to.
Slighty Spicy Cheese Dip
This is a recipe for a slighty spicy cheese dip, I got it from my friends Heather & Dan
- 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 horsradish 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!
Grandmother's Horseradish Recipe
This is really nice served with cheese, crackers and mustard. I use my Grandmother's horseradish recipe. Beware - it's hot...but oh so good!
1 small bottle ground horseradish (not the creamy kind). I think it's only a 2 or 3 oz jar
4 oz jar of yellow mustard (French's)
Mix horseradish and mustard together and pour back into their jars. Into each jar, add 1 tsp sugar, and 1/2 tsp salt.
Add additional mustard, if needed, to jars to fill almost to top. Mix well.
(or if you don't want it as hot, use 2 - 4 oz bottles of mustard, removing enough to make room for the horseradish to be divided evenly into the jars. This will be a bit milder, more mustard than horseradish mix.)
Garlic Cheese Log
This recipe is the one I am asked to bring to social functions time and time again.
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 Worstershire 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 Fridge till hardened. Serve with crackers. - from Canada
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 completly make into a ball and roll in remaining chipped beef
until well covered. Serve with crackers. - Nokesville, VA.
Shrimp Dip
I received this delicious recipe probably 14 years ago while I was living in Alaska. It was given to me by a co-worker (Gayle) I greatly admired in the travel industry when we worked together in Anchorage. I hope you enjoy it!
2 large pkgs. cream cheese, softened
2 cans shrimp, drained
2 Tbl. Worcestershire sauce
2 Tbl. lemon juice
2/3 large jar horseradish
Ketchup
Mix cream cheese together with shrimp, Worcestershire sauce and lemon juice. Mix carefully so the shrimp doesn't get totally mashed. Shape into a dome on serving platter. Cover with horseradish mixed with ketchup to taste. Chill until serving time. Serve with crackers (I like it with Wheat Thins and/or Triscuits.)
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 - Kentucky Flybaby
Hot Munchies
Here is a recipe that my daughter loves. In fact, she sometimes wants to make them for dinner! - Buffalo, New York
6 slices cookied 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.
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. catsup
1 T. Worcestershire sauce
1/8 tsp. liquid hot red pepper seasoning (Tabasco sauce)
1/2 can (6-ozs.) 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.
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 workbowl with knife attachment.
Break cream cheese into chunks; add to crushed garlic. Add
remaining ingredients, mixing well after each addition and
scraping workbowl once or twice.
Hot Pizza Dip
(This was a big hit at our family gathering last Christmas!)
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. I got the recipe idea at a Tupperware party. It's just like making a pizza with cream cheese for the crust. FlyBaby from Homer, New York
Spiced Beef & Onion Cheese Ball
Dear FlyLady,
I got this recipe from my mother. IMHO it is the best cheese ball ever!
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. - Stony Creek, Va.
I Love this and have only gotten raves from it
4-6 oz smoked salmon
8 oz package cream cheese (Low fat works good, but not NON fat)
2-3 tbls lemon juice
2-3 tbls capers
1 tbls 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 tbls capers and lemon juice each.
Put in 1 tbls 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.
Easy Easy!
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!
My family requests this for every gathering. It is so easy
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.
Double Salmon Terrine
I got both of these from friends. They are both oh so
yummy. - flybaby in Oregon
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 (margerine is
too soft)
1/2 cup mayonaise
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 (8x4) 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.
OLIVE AND GREEN CHILIES 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.
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 Fritos Scoops.
Shrimp Spread
This recipe is from a former co-worker, Mary, in Corvallis Oregon. She is well known for her Shrimp Spread and brings it to the office every holiday, even though she has been retired for years:
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.
My Family's Favorite Cheese Ball
FlyLady,
Here is the recipe for my family's favorite cheese ball. I'd give credit,
but I got it from my mother in law and she got it from a friend years ago.
Almost everyone who tastes it raves about it.
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 worchestshire 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, worchestshire, 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.
This also makes nice gifts. For Christmas, I made up lots of it, scooped
some into plastic Christmas cups, covered with green saran wrap and tied
with a red ribbon. I also bagged up some of the shaped Christmas butter
crackers and put it all in a small gift bag for teachers, etc.
Dips for Crackers, Tacos, Veggies, and More
Taco Dip
1 8 oz pkg cream cheese (softened)
1 8 oz. carton sour cream
1 pkg. taco seasoning mix (Old El Paso)
1 jar salsa
1 small tomato, chopped
3 to 4 green onions, chopped
grated cheese - mixture of cheddar and monterey jack
Use mixer to blend cream cheese, sour cream and taco seasoning together. Spread mixture in 9x 13 glass baking dish.
Cover mixture with 1 bottle of salsa ( use hot or mild). Sprinkle with chopped green onions and chopped tomato. You can add other ingredients like green pepper, etc. Sprinkle grated cheese on top. Serve with tortilla chips. - WV
Spinach Artichoke Dip
Hey! My family and friends can't stop eating this dip - they absolutely DEVOUR it! It is fabulous! Happy New Year!
1 pkg frozen chopped spinach, thawed and squeezed dry
1 cup parmesean, shredded
1 cup shredded mozzarella, divided
1 cup mayonaise (not miracle whip)
1/4 cup chopped red pepper
1 teaspoon (or more) chopped fresh garlic
Salt & Pepper to taste
Mix all together except 1/4 cup mozzarella and pour into a 9 inch pie plate. Top with remaining mozzarella. Bake 20-25 minutes at 350 until bubbly. Serve with french bread which has been sliced thin and toasted lightly in the oven. Enjoy!
Hot broccoli dip
1 cup fresh broccoli florets - chopped (about 6 ounces)
2 tablespoons onion — chopped
2 tablespoons red bell pepper - chopped
1/4 cup parmesan cheese - grated
1 clove garlic - pressed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/8 teaspoon black pepper
4 pita bread rounds
Preheat oven to 375. Combine broccoli, onion, bell pepper, 2 tablespoons parmesan cheese, garlic, sour cream, mayonnaise and pepper. Spoon into small baking dish. Bake 20-25 minutes or until heated through. Sprinkle remaining parmesan cheese over top. Serve with pita chips.
For chips: Preheat oven to 400. Cut pita bread in half. Slice open and then cut each half into 4 triangles. Cover flat baking stone with bread triangles. Bake 8-10 minutes or until lightly browned and crisp.
Veggies & Dip
Assortment of your favorite raw vegetables, peeled and chopped into bite-sized pieces: we usually do at least 2 cucumbers (our favorite), a bunch of celery, a bunch of carrots, a red pepper, a yellow pepper & a head of broccoli (for my husband).
Dip: In a bowl, dump a single package of Hidden Valley Ranch Dip, 16 oz. container of cottage cheese, then fill the cottage cheese container with mayo and dump that in too. Mix.
There ya go. Easy, yummy and if you have any leftovers, you can use them to make soup or as toppings on pizza (except the cukes, but we never have any of those leftover anyhow!). - Flybaby in Germany
Skyline Chili Dip
Hi,
This will be mainly popular here in my area of Cincinnati. Because it uses a style of chili, that Cincinnati is famous for!
1 package (6oz) cream cheese
2 cans Skyline chili
1 package (12oz) Cheddar Cheese
Evenly spread cream cheese on the bottom of a cassarole dish.
Pour chili dip over top.
Add cheese to cover.
Heat in microwave about 4 minutes.
Serve with nacho chips! Enjoy!!!! - Flybaby in Northern Kentucky
Hot Artichoke Crabmeat Dip
Here are two of my most requested dip recipes. I usually serve them with club crackers or Ritz crackers (don't get turned off by the name, most that loved this were unaware that they actually liked artichokes or even crab!!! Many wives warned me to never tell their DH so they could use the recipe, too.)
1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crabmeat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper
Just mix everything and bake at 350 for 25-30 minutes.
Makes 4 cups (16 servings) - from Pampered Chef
Cream Cheese Log
1 pkg. cream cheese, softened
1/2 cup mayonnaise
1 tsp. prepared horseradish
1 cup shredded Swiss cheese
2 oz. chopped processed beef
1 tbs. drained chopped pimentos
1/2 cup finely chopped green onions, divided
Mix everything except 1/4 cup of onions, shape into log in plastic wrap. Refrigerate at least 2 hours (will keep for 2 days). Spread remaining onion on wax paper; unwrap the log and carefully roll in onion, coating it. May also roll in crushed nuts. Refrigerate until ready to serve. This recipe came from my good friend, Julie. - A FLYbaby in OK
RAW VEGETABLE DIP
THIS HAS BEEN A FAMILY FAVORITE FOR YEARS. IF IT CAME OUT OF A COOKBOOK, NO ONE SEEMS TO REMEMBER.
1 8 OZ PKG CREAM CHEESE
1/3 C KETCHUP
2 1/2 T ONION FLAKES
2 T EVAPORATED MILK
3 OR 4 T FRENCH DRESSING
DASH OF TABASCO OR FAVORITE HOT SAUCE
COMBINE AND REFRIGERATE 24 HOURS. SERVE WITH RAW CAULIFLOWER, CARROTS, CUCUMBERS, CEERY, BROCCOLI, ETC.
Shrimp Dip
1 can of Campbell's Cream of Shrimp Soup
1 Package of Philadelphia Cream Cheese
1 green onion - diced small
Heat soup and cream cheese over the stove until completely mixed together…..then toss in chopped green onions.
Serve with White Tortilla Chips….guests will be baffled as to what is in the dip. They'll keep eating and loving it.
WARNING: Be sure to warn anyone who may be allergic to shell fish of the contents.
Cheese dippers
1 can of refried beans
1 bag of tortilla chips
1 8 oz bag of shredded cheese (any kind)
Lay out whole chips (don't use the crumbled ones) on cookie sheet. Spread each chip with beans. Top with cheese. Bake at 350 degrees until cheese is bubbly.
Can be served with salsa or sour cream or eaten plain.
A variation: put a slice of jalapeno before adding the cheese. - from FL
Nacho Cheese Dip
1 lb ground beef
taco seasoning packet
1 can Ro-tel diced chilis and tomatoes
1 loaf Velveeta
Prepare taco meat according to package directions. Melt
cheese with Ro-tel (I do this in separate pans so that it's
done at the same time, but you can melt the cheese in the
pan with the taco meat once it's cooked to cut down on
dirty dishes). Mix all together and serve with tortillas.
This is simple, and my family LOVES it. Happy New Year!
Hot Clam Dip
This clam dip recipe is quick and easy to put together. It is frequently
requested by friends and family as a favorite. Even people who do not like
clams will think it's delicious. If you do want a stronger clam taste or
the texture of the larger clam bits, you can substitute cans of chopped
clams instead of minced.
1 small onion, minced
1 stick butter or margarine
2 6-1/2oz. cans minced clams with juice
1 tsp. garlic powder
1/2 tsp Tabasco (optional--I don't use it)
1/8 tsp. pepper
2 T. lemon juice
1 c. Italian (seasoned) breadcrumbs
1/2 tsp. oregano
4 oz. mozzarella, shredded (reserve some to sprinkle on top)
Melt butter or margarine in small saucepan, saute onion in butter until
soft. Meanwhile mix rest of the ingredients in ovenproof dish. Do NOT
drain juice from canned clams. Add onion and butter, mix well. Sprinkle
with reserved mozzarella cheese and paprika. Bake at 350 for 15-20 minutes.
Serve with Ritz crackers (or other favorite cracker).
--Flybaby in VA
Hot Crab Dip
I love this Crab Dip recipe! I don't know where it originated. My dear, sweet, elderly Aunt passed it on to me.
1 lb. imitation crab meat
1 1/2 c. mayonnaise (1 cup will do)
1 1/2 c. Pepperidge Farms Herb stuffing
1 c. diced celery
1 small onion diced
3 tblsp. Worcestershire sauce
3 tblsp. ketchup
salt/pepper to taste
Mix. Put in buttered casserole. Dot with butter. Bake at 350 for 45 minutes. Serve hot. Serve with crackers. - Flybaby in Greenville, SC
Hot Crawfish Dip
I am from Jackson, MS. I've got two great New Year's appetizers that I've been making for YEARS and they're great...and easy!
2 - 8 oz. pkgs. cream cheese
1 stick butter (not margarine)
1 - 12 oz. pkg frozen crawfish tails (or salad shrimp)
1 bunch green onions, sliced
Creole seasoning to taste
1 can Rotel tomatoes, drained
In a medium microwave safe bowl, melt cream cheese and butter. Stir until smooth. Add thawed crawfish tails, green onions and tomatoes. Add seasoning to taste. Serve hot with Fritos. I keep mine warm in a small crock pot.
Jezebel Dip
10 oz apricot or apple preserves
4 oz horseradish
2 TBSP grey poupon mustard
1 TBSP black pepper
Mix it up and let it chill for a couple of hours. Then pour over cream
cheese and serve with crackers
We think this is best served with those Pepperidge Farm crackers that are shaped like Butterflies. Very simple, very tasty, and people love it!
Spinach Dip
8 oz. real sour cream
8 oz. real mayonnaise
1 package Knoor Leek Soup Mix
2 bunches green onions
1 10 oz. package frozen chopped spinach, thawed
1 can sliced water chestnuts, drained
1 package of sourdough bread (I use flutes or
dinner rolls)
1 large round bread loaf, top cut off and
hollowed out like a bowl (optional)
Mix sour cream, mayonnaise, and Leek Soup mix well and chill while preparing
the rest of the items. Chop green onions (white portion and some of the green
tops) and water chestnuts into small pieces, mix into dip. Squeeze all of the
water out of the thawed spinach until they look like little balls. The
spincah must be as dry as you can get it, otherwise the dip will be too
watery. Break up the spinach balls into the dip and stir well until all
spinach is uniformly mixed. Cut sourdough bread into bite-sized chunks for
dipping. The dip makes a nice presentation in the bread bowl (save the top
you cut off to place back over the dip), or it can just be put into a serving
dish. The dip is better if prepared a day ahead so all the flavors can blend. - Enjoy!
- Flybaby in Tarzana, California
Crudite platter and Curry Dip
Celery, baby carrots, broccoli and cauliflower florets, pepper strips, radishes – whatever veggies you like. Dip them in this super fabulous curry dip.
Curry dip:
1 pint mayonnaise
1 tsp. curry
1 Tbs. Worcestershire sauce
3 Tbs. chili sauce
¼ tsp. salt
¼ tsp. pepper
1 Tbs. dried onion flakes
1 Tbs. garlic powder
Combine all ingredients and mix well. Allow the flavors to ripen in the fridge for at least 4 hours before serving.
Pineapple Pecan Cheese Spread
Another favorite....
1 8oz block of cream cheese, softened
4 oz. crushed pineapple (well-drained),
2 Tbs. minced onion,
¼ cup crushed pecans + ½ cup crushed pecans
Combine cream cheese, pineapple, minced onion and ¼ cup pecans. Using the mixing spoon, shape mixture into a ball. On a sheet of wax paper, sprinkle about ¼ cup of remaining pecans in a roughly circular shape. Drop cream cheese mixture onto pecans and, using waxed paper (to keep you hands from becoming really gooey), gently roll the cream cheese ball into the pecans so that the entire ball is pecan-encrusted. Refrigerate the cheese ball for a couple hours until it firms up again.
I like to prepare this at least one day ahead so the flavors blend together. It is best served slightly softened – remove from fridge about 30 minutes prior to serving. Great over any type of crackers, but we prefer this spread on Wheat Thin Harvest Crisps and/or Triscuit Thins. - Happy New Year everyone! - From Texas
Mexican Bean Dip
I am not allowed to attend family parties unless I bring this bean dip....
2 cans chili with beans
2 8oz containers of whipped cream cheese (Temptee) -- I microwave for 45
seconds to soften
12 oz shredded cheese (I use a Mexican 4-cheese finely shredded from Sargento)
In a 9 X 13 inch pan spread chili evenly, then spread softened whipped
cream cheese on top of the chili and top with the shredded cheese. Heat on
oven at 275 for about 15 minutes or until top layer of cheese is
melted. Serve with tortilla chips (I prefer the small round chips rather
than the full size triangle chips, as the dip is thick and the larger chips
break in the dip). This recipe can be made in the microwave also, as I had
done for years, but a couple of years back the microwave was in use and the
oven was on, so I popped the bean dip in the over. The cheese melted
better, so now I only use the microwave to "reheat", that is if there is
any left over! Serving suggestion: set out some small plates and spoon
some dip on the plate. Enjoy. Happy New Year!
Cheryl's Chili con Queso
1 large onion, chopped
3-5 jalepenos (depending on heat desired), chopped
1-2 cloves garlic, minced
1-2 tbs butter
cumin to taste
1 large can diced green chilis
1 bunch cilantro, chopped
1 can diced rotel tomatoes
1 15 oz. can diced tomatoes
1 2lb. box Velveta cut into chunks
Saute chopped onions, jalepenos and garlic in butter until tender. Add cumin, cilantro, green chilis, and tomatoes and heat to simmering. Turn heat to low and add Velveta stirring constantly. It will look like you have made a mistake until the Velveta is completely melted. NOTE: If I put this in a crock pot to serve from for too long, even set on low, the cheese gets grainy. I prefer to transfer small amounts to a serving bowl and leave it set on very low on the stove to keep warm. Serve with tortilla chips.
Baked Onion Dip
Here is a favorite recipe. It came from the May/June 2000 issue of Quick Cooking magazine. I first made it for a Teacher Appreciation Day at my son's elementary school. Everyone loved it and I had several requests for the recipe. It always tastes wonderful, but the appearance sometimes varies, depeding upon the brand of mayo, I think. While the recipe doesn't call for fat-free mayo, I used half regular and half fat-free once, with the best results I've had.
1 cup mayonnaise
1 cup chopped sweet onion
1 Tbsp. grated Parmesan cheese (I prefer fresh)
1/4 tsp. garlic salt
1 cup (4 oz.) shredded Swiss cheese
Minced fresh parsley, optional
Assorted crackers
In a bowl, combine mayo, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1 qt baking dish. Bake, uncovered, at 325 degrees for 40 minutes. Sprinkle with parsley, if desired. Serve with crackers.
Spinach Dip
I got this recipe off the box of Knorr Vegetable soup mix. I make it quite a bit because I get requests for it to take to parties and potlucks. It is delicious. I always make a double batch because it goes so fast! I also serve it in a round sourdough loaf and cut the leftover bread into cubes. Serve with fresh veggies.
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayonnaise
1 pkg. Knorr veg. soup mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped
In med. bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
Cover; chill 2 hours to blend flavors.
Stir well. If desired spoon into round bread bowl. Serve with cut up vegetables or chips.
Spinach & cheese dip: Add 2 cups (8 oz.) shredded Swiss cheese with spinach.
Yogurt spinach dip: Substitute 1 container (16 oz.) plain yogurt for sour cream.
Texas Caviar
Here's another great munchy! Enjoy!
1 can black-eyed peas (with jalapeno, optional), drained
1 can pinto beans (with jalapeno, optional) drained
1 can black beans
1 jar pimento, chopped
1 cup celery, chopped
1 can white shoe peg corn (or two color corn)
1 cup green pepper, chopped
Dressing:
1 tsp. salt
3/4 cup cider vinegar
1/2 tsp. pepper
1/2 cup oil
1 Tbsp. water
1 cup sugar
Preparation:
Mix beans in large bowl. Boil dressing ingredients together
and pour over beans in bowl. Marinate overnight in refrigerator.
When ready to serve, drain.
Serve with "scoop" Fritos or as a relish.
Note-- I did not use a whole cup of sugar--only a few teaspoons.
Southern Caviar
2 cans blackeyed peas with jalapenos, drained
1 can white hominy, drained
1 can yellow hominy, drained
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 small purple onion, chopped
1 - 8 oz. bottle Kraft House Italian Dressing
Combine all ingredients in a large bowl and refrigerate overnight. Serve with Fritos or tortilla chips. Eat lots for good luck!
Let the Crock Pot Cook Your Appetizers!
Sweet and Sour Kielbasa
Hi,
Here's a yummy , no fail and super easy app.
3-5lbs of Kielbase cut into inch slices
1 small bottle of spicy brown mustard (any brand will do)
1 jar of red currant jelly
Throw everything in the crock pot, switch to low and let the mustard and jelly melt while the kielbasa warms. Takes about an hour. Give it the occasional stir to mix it all up. Nice and easy! - Worcester, MA
Simply Simple Meatballs in Sauce
Buy a couple bags of those frozen Swedish Meatballs, drag out your
crock pot and let this be the hit of the New Year:
2 bags of Swedish meatballs, frozen, about 40 meatballs each. (You can
add more bags if you have a crowd, just nuke 'em in your microwave
before adding them to the sauce.)
2 Jars Chili Sauce (find it near the ketchup in your grocery store, do
NOT buy Tabasco or other hot sauce!)
1 large jar grape jelly
Mix the grape jelly and chili sauces in your crock pot until blended.
Add all the meatballs to within the top edge, covering them with the
sauce.
Turn the crock pot on low for 4-5 hours or on high for 2. (Timing
depends upon your schedule and when guests arrive.)
Serve with toothpicks and small plates and enjoy yourself!
You won't have any left over!
Sweet n' Sour Meatballs
I got this from my neighbor when we were stationed in Alabama.
1 pkg frozen meatballs (in the freezer section of the grocery store or from Schwan's)
1 bottle of honey mustard BBQ sauce (Kraft makes a good one)
8 oz. of apple jelly
Dump meatballs, BBQ sauce and jelly in a crockpot and simmer until meatballs are heated through. ENJOY! :)
P.S. Since this is such a great make-ahead dish, I really have no idea the minimum time it takes for it to be ready. I just throw it all together in the morning and I forget about it until it's time to take it to potluck. This dish is so loved at potlucks, no leftovers exist.
Polish Sausage and Ginger Ale
Make a syrup by combining a 12 oz can of ginger ale with 1 pound of dark brown sugar. Heat just until bubbly.
Stir in 1 pound of thinly sliced kielbasa (polish sausage). I use turkey kielbasa. Let simmer very low or put in crockpot on low - it will thicken slightly.
Sweet & Sour SPICY Meatballs
5lb bag of frozen meatballs
3 or more 16oz cans Contadina Sweet and Sour Sauce with Pineapples
Tabasco sauce
In your crockpot, add layers of frozen meatballs, sweet and sour sauce and a few shakes of Tabasco sauce until crockpot is full. Stir carefully until meatballs are covered. Depending on the size of your crockpot, you may or may not use all of the ingredients listed above. Also, I use approximately 5 shakes of Tabasco per can of sweet and sour sauce, you may want to use less or a lot more! Cook on High for about 4 hours, stirring occasionally.
My Family's Favorite (And EASY!) Cocktail Weenies
2 - 2 lb pkgs lil smokies
1 bottle Brook's Tangy Ketchup
1/4 c brown sugar
2 tsp Liquid Smoke
2 TBS dried minced onion
1/2 c grape jelly
Mix all ingredients (except smokies) in a crock pot on low. Stir well until jelly disolves. Add smokies. Stir to coat smokies and cover. Heat on low until smokies are heated through - about 1 hour - stirring occasionally. Eat and enjoy!
Chili Dip
One of the easiest appetizers to do and one of our
favorites for New Year's while we veg out and watch
parades and football.
one tall can of chili(Your own favorite brand)
one 8 oz pkg cream cheese
Mix together in "our secret
weapon", the crock pot (a smaller one works well for
this) and turn on low. serve with your favorite brand
of corn chips.
Cranberry Kielbasa
Hi! I enjoy your tips. Here is a super simple hot appetizer
1 lb. kielbasa (I used the reduced fat turkey)
1 bottle of seafood cocktail sauce
1 can of whole berry cranberry sauce
Heat the seafood and cranberry sauces together. Cut the kielbasa in chunks and add to the sauce. Heat thoroughly.
Enjoy!
Whiskey Wienies:
Have a few easy ones that are always hits. Quite common I suppose, but thought I would throw them out there.
Couple packages of Little Smokies Sausages (I like the Hillshire Farms ones)
Bottle of your favorite BBQ sauce
Shot or two of your favorite whiskey
Place all in crockpot and leave on low during your whole celebration. Have some toothpicks handy for people to eat without getting sauce on their fingers.
Crock Pot Crab Dip - one of our family favorites...
1/2 C milk
1/3 C salsa
3 pkg (8 oz. each) cream cheese, cubed
2 pkg (8 oz. each) imitation crabmeat, flaked
1 C thinly sliced green onions (about 2 bundles)
1 can (4 oz.) chopped green chilies
Wheat Thins
Combine milk and salsa. Transfer to a slow cooker coated with non-stick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve warm with Wheat Thins.
APPLESAUCE SAUSAGE BITES
Serve this in larger chunks as an entree or in smaller pieces for an appetizer. People will rave over this quick and easy dish! If desired, this can be made in the crockpot on low heat for 3 hours.
2 pounds smoked sausage or kielbasa or little smokies
1 cup applesauce
2/3 cup brown sugar
1 small white onion, finely chopped
Cut sausage into desired size pieces. In a large baking dish, combine applesauce, brown sugar and onion. Stir in sausage and toss to coat. Bake, uncovered, at 325º for 40 minutes, stirring once during cooking. Serve with toothpicks if making appetizers. - in WI
Sombrero Dip
This recipe is a favorite in my family. Enjoy!
2 lbs. hamburger
1 c. chopped onion
Brown and drain. Put it in the crockpot and add the following:
2 jars picante sauce (I use one mild, one medium)
2 tsp. chili powder
1 tsp. salt
2 cans refried beans
1/4 chopped jalepeno peppers (more or less, depending on your taste)
1 cylinder colby cheese, grated (approximately 4 cups)
1/2 c. chopped green olives (optional)
Heat in crockpot, first on high, stirring occasionally. Then turn it
to low. I usually leave it in the crockpot for around four hours, but
it can be left in longer as long as it is stirred occasionally. Serve
with white corn chips.
Reuben Spread
This is super easy to put together, but it does require about 2 hours in the crock pot to melt the cheese. It tastes just like a Reuben. This was a hit at my families Thanksgiving and Christmas. If you make a double batch it makes a simple meal when you get the leftovers home.
1 jar (16 oz) Sauerkraut, rinsed & drained
1 pack (8 oz) Cream Cheese, cubed
2c (8 oz) shredded Swiss cheese
1 pack (3 oz) deli corned beef, chopped
3T Thousand Island Dressing
Rye bread cut into snack pieces for serving or crackers
In a 1 1/2 quart crock pot, combine is 5 ingredients. Cover, cook 2 hours or until cheeses are melted, stir to blend. Serve warm with bread or crackers.
Leftover sandwiches: Place a pizza pan or cookie sheet in the oven and heat to 500 degrees. Butter one side of 2 pieces of rye bread, put spread on one unbuttered side of one slice of bread. Place butter side down on pan in the oven and heat until the bread is toasted (it only takes a few minutes). Put together as a sandwich and enjoy.
Cocktail Meatballs with Cranberry Glaze
1 pound lean ground beef
1/4 cup onion -- finely chopped
1/2 tsp. thyme
1 egg -- beaten
1/2 cup bread crumbs
Salt and pepper to taste
1 can jellied cranberry sauce -- (8 oz.)
2 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
2/3 cup chili sauce or steak sauce
Combine ground beef, onion, thyme, egg, breadcrumbs
and salt and pepper and mix well. Roll into 1-inch
balls and place on an ungreased baking sheet. Bake at
350 degrees for 30 minutes or until browned. Place
meatballs in a crockpot and mix together cranberry
sauce, brown sugar, vinegar and chili or steak sauce.
Mix sauce well and pour into crockpot over meatballs.
Stir to coat meatballs. Allow to simmer for an hour or
so before serving. You can also buy already prepared
meatballs if you want to save some time.
Sweet and Spicy Meatballs -
Use your crockpot!!!
Very easy.
Hello,
My most popular appetizer is so common, yet I find people constantly
request it from me and very few know the recipe, probably because of the odd
ingredients.
Get a large bag of meatballs (they can be frozen or defrosted - I get the
Italian meatballs from Sam's 100 count).
1 large (32 oz.) jar of grape jelly - can be generic kind
2 jars Heinz chili sauce
Fill your crockpot with the meatballs. Then on the stove over med heat in a
sauce pan, mix the jelly with the chili sauce until they smooth together.
Pour over the meatballs. Turn on the crockpot on high and walk away. Stir
about every 30 minutes (not required, but helps to cook faster). Ready to
serve in about 3 hours. Just take the crockpot with you and some
toothpicks. Bringing a dish never felt so easy and yummy!
I am sure that Heinz might have this in a cookbook somewhere, but I got it
through the old military wives network. We have lots of potlucks. If you
have the freezer space for the meatballs, this is a great dish to have for
the last minute plans. You can heat the meatballs in the microwave before
putting them into the crock, but you can usually have 3 hours notice.
Enjoy! - learning to fly in AZ
Tidbits
3lb. package smokies (cocktail weiners)
5lb. frozen meatballs (or homemade)
lg can pineapple chunks (keep juice)
2 green peppers
yellow onion
teriyaki sauce
This is so easy--everything just gets thrown together. I first warm meatballs (precooked) and peppers and onion cut into chunks, drain. In a seperate saucepan heat teriyaki sauce add brown sugar to taste and so that texture is comparable to hot syrup. Throw all into crockpot along with smokies and pineapple and heat until smokies are hot. (May need to add brown sugar if sauce is too tart.) Don't forget the toothpicks.
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