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Appetizers

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judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Green Goddess Dip

Herbs galore--tarragon, parsley, and chives--add fresh flavor to this quick and easy cream cheese veggie dip.

Yield: Makes 2-1/2 cups
Prep Time: 30 mins

1/3 cup refrigerated or frozen egg product, thawed
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1 cup canola oil
4 - 5 anchovy fillets, drained and chopped (1 Tbsp.)
1 cup loosely packed parsley leaves
1/4 cup loosely packed tarragon leaves
1/4 cup snipped chives
2 green onions, chopped
4 ounces cream cheese, cubed and softened
3 tablespoons tarragon vinegar
Salt

Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206


Windy City Crescent Rolls

Served warm and gooey and stuffed with feta and spinach, it’s hard to eat just one,, These are simple to make and always a great addition to a meal. Enjoy!

Serves 6-8

Ingredients:
2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
4 oz crumbled feta cheese
4 oz shredded mozzarella cheese
3 oz fresh baby spinach (about half of a pre-washed bag), chopped
2 oz black olives, finely diced (*this ingredient is optional)
1 egg white, beaten
1/4 teaspoon red pepper flakes
dash salt and pepper

Instructions:

Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.

Roll them up,,

Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Crab Canapé


6 English muffins, split
1 stick softened margarine
2 tablespoons of mayonnaise
Two 5 ounce jars of Old English spread
1/4 teaspoon of garlic powder
One 6 ounce can of crabmeat



Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store. TO SERVE: Remove from freezer (do not thaw) and bake at 350ºF. for 15 minutes. Serve warm.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Crab Stuffed Mushrooms

1 lb. crab meat
1/3 C. mayonnaise
1 egg
2 T. milk
1 t. Worcestershire sauce
1 t. dry mustard
1/2 t. celery salt
1/4 t. pepper
1/8 t. paprika
pinch of ginger
2 T. cracker meal
24 fresh mushrooms, about 2 to 3 inches in diameter
1 C. mayonnaise
1 egg
1/8 t. seafood seasoning
2 dashes liquid hot pepper
paprika for sprinkling

Remove cartilage from crab meat, being careful not to break crab lumps. Put crab meat in large bowl and set aside.
In small bowl, mix mayonnaise, egg, milk, Worcestershire sauce, mustard, celery salt, pepper, paprika and ginger. Pour sauce over crab meat and mix gently but thoroughly. Carefully mix in cracker meal. Wash and remove stems from mushrooms. Place mushrooms in a baking pan, stem side up and fill each mushroom with about 2 tablespoons of crab mixture. Place in a 375°F. oven for 10 to 12 minutes or until crab meat mixture begins to brown.
Mix together 1 cup mayonnaise, egg, seafood seasoning and liquid hot pepper sauce. Spread a generous amount of topping over each mushroom. Sprinkle with paprika and bake in 375°F. oven until the topping becomes a light brown color, about 5 to 7 minutes.
Makes 24.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206


A warm, smoky, creamy dip that is both easy and delicious


Hot Jalapeño Corn Dip

Ingredients:
2 cans sweet corn, drained
2 jalapeño peppers, seeded and minced (Or equivalent of canned or jar version. More or less to your personal taste)
2 green onions, chopped
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded monterey jack cheese
1/2 cup cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
dash of hot sauce
salt and pepper to taste

Instructions:
Preheat oven to 375˚.
In medium bowl, mix together mayo, sour cream, spices, and hot sauce.
Fold in corn, jalapeño peppers, onions, and 3/4 cups of blended cheese.
Place in greased 2 qt. baking dish, and top with remaining 1/4 cup cheese.
Bake in preheated oven for approx. 20 min. or until cheese is golden brown and bubbly.
Serve with tortilla chips.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Hot Mexican Spinach Dip

2 tablespoons of vegetable oil
1 medium onion, chopped
2 tomatoes (about 12 oz.) peeled, seeded and chopped
2 tablespoons of canned, chopped jalapeno chilies
One 10 ounce package of frozen spinach, thawed and squeezed dry
2 cups of grated Monterey Jack cheese (about 7 oz.)
8 ounces of cream cheese, cut into 1/2 inch pieces, room temperature
1 cup of half and half
1 tablespoon of red wine vinegar
Salt and pepper

Heat oil in heavy medium skillet over medium heat. Add onion and sauté until softened, stirring occasionally about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheeses, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish. Preheat oven to 400ºF. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with tortilla chips.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206


Mississippi Sin Dip


Ingredients:
16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped
1/4 tsp hot sauce
1 tsp Worcestershire sauce
salt
pepper
16 oz French bread loaf

Instructions:

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.

Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
 

dani3839

Administrator
Staff member
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Jan 17, 2008
Messages
83,206


Zucchini Parmesan Crisps

Ingredients:
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Instructions:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
How about you guys try out this scrumptious appetizer I usually offer my guests?


Roasted Green Tomato and Smoked Cheddar Tarts


Ingredients:


2 eggs yolks
1/4 cup creme fraiche
6 oz (1 cup) smoked cheddar cheese, grated
1/2 tsp minced thyme
1 pinch of nutmeg
salt
pepper
3/4 lb green tomatoes, quartered
1/2 tbsp extra virgin olive oil
12 chilled puff pastry shells


Directions:


1. Preheat the oven to 400°. Line a baking sheet with a parchment paper. Place puff pastry shells on sheet tray and pierce centers with a fork. Bake for 10-15 minutes, until light golden brown. If the centers of the pastries rise, pierce shells a few more times to deflate. Decrease oven temperature to 350°.


2. In a small mixing bowl, combine the egg yolks, creme fraiche, cheddar, thyme, nutmeg, and season with salt and pepper. Spoon 1 tablespoon of the mixture into each of the shells, top with a few tomato quarters. Lightly drizzle with olive oil and season with salt and pepper. Bake for 10 minutes until the cheese is melted and tomatoes are lightly roasted and serve.
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,529
Thanks for sharing ladygambler, that looks very interesting!
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
5-Layer Mexican Dip



1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup (4 oz.) KRAFT Shredded Cheddar Cheese
1 tomato, chopped
1/3 cup sliced green onions
sliced pitted ripe olives (optional)

Mix beans, chili powder and cumin.

Spread onto bottom of 9-inch pie plate.

Top with layers of remaining ingredients; cover. Refrigerate several hours or until well chilled. Serve with tortilla chips.

Makes 12 servings
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206



Salami, Cream Cheese, and Pepperoncini Roll-Ups

makes 18 appetizers

Ingredients:
1 (8 ounce) package cream cheese, softened
18 slices thinly sliced salami
18 slices pepperoncini peppers, drained, or to taste

Instructions:

Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.
 

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