Appetizers
Artichoke Dip
1 package (9 oz.) frozen artichoke hearts
½ cup mayonnaise
¼ cup sour cream
2 Tbs. chopped fresh parsley
1 Tbs. lemon juice
1 garlic clove, minced
1/8 tsp. salt
Prepare artichoke hearts according to package directions. Drain and cool 15
minutes. Place in food processor fitted with metal blade. Pulse to chop, then
transfer to medium bowl. Add mayonnaise, sour cream, parsley, lemon juice, garlic, and salt. Stir to
mix well. Makes 1 ½ cups. Serve with crackers or sliced vegetables.
Avocado Dip
2 large rip avocados, peeled & pitted
4 tbs. lemon juice
2 tbs. grated onion
1/2 cup sour cream or mayonnaise
dash of Tabasco sauce
S&P to taste
Blend all in blender of food processor until smooth. Adjust seasonings to taste.
Betty's Mexican Layer Dip
This is best served at room temperature with a big bag of Fritos Scoops.
Homemade guacamole tastes best but it does add to the prep time.
The ingredients are very flexible & forgiving. I have given amounts but you have
to find what works best for the size tray that you are using.
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1 1/2 - 2 pounds ground beef
2 packets taco seasoning
2 cans refried beans
Garlic salt
4 cups shredded Mexican cheese blend
1 large container sour cream
2 cups guacamole
1 jar salsa
1 can black olives, chopped (optional-some people have olive issues)
1/2 can Rotel tomatoes with green chilies
1/2 cup chopped green onions (or substitute with chopped fresh cilantro)
In a large skillet, brown ground beef & add taco seasoning packet according to
it's directions. Drain and let cool to room temperature. Spread the beans into
the bottom of a large tray (at least 9"x13" & about 1 1/2" deep). Sprinkle a
light dusting of garlic salt over the beans for added flavor.
Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of
cheese. Mix the 2nd packet of taco seasoning into the sour cream. Use a spatula
to spread sour cream very slowly on top of beef. (A thick layer of sour cream is
easiest plus, if it mixes with the beef a little no one will know!) Spread
guacamole on top of sour cream. Spread salsa over guacamole. Sprinkle
remaining shredded cheese. Sprinkle Rotel tomatoes, black olives and green
onions/cilantro on top. Serve immediately or refrigerate over night and serve at
room temperature.
Boneless Buffalo Chicken Fingers
4 boneless skinless chicken breast halves
2 Tbsp. butter, melted
1/4 cup hot pepper sauce
5 Tbsp. blue cheese, crumbled
romaine lettuce
celery stalks
Pound the chicken breasts down to a 1/4" thickness. In a large glass bowl, make
the marinade by mixing together the butter and hot pepper sauce. Add the chicken
into the marinade, turning to coat; cover and refrigerate 15 - 30 minutes.
Preheat the oven to 400. Remove the chicken from the marinade and spoon 1
tablespoon of the blue cheese onto the center of each chicken breast. Fold in
the sides, rolling the chicken around the blue cheese. Secure with wooden picks.
Place the chicken rolls in a baking pan. Bake for 30 minutes or until chicken is
fork tender. Set the temperature control at broil or 450. Arrange the oven rack
so the chicken is about 8 inches from the heat. Broil the chicken for about 5
minutes or until brown. Remove the wooden picks from the chicken. Arrange
lettuce and chicken on platter. Garnish with celery and remaining blue cheese or
serve with blue cheese salad dressing for dipping.
Cajun
Spiced Pecans
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes.
Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a
baking sheet and cool completely. (Pack into glass jars and decorate with bows
for holiday gifts)
Cheese
Ball
1, 8oz
package cream cheese, softened
1/4 c
sour cream
1 tbsp
steak sauce
4 tbsp
butter
1 c sharp
shredded cheddar
1/4 c
mayo
1 1/2
tbsp dried onions
Beat all
ingredients until smooth. Refrigerate several hours. Roll into ball.
(optional: roll in nuts of your choice).
Crab Dip
2 cups fresh crabmeat (or imitation-thawed)
1/2 cup mayonnaise
1, 8 oz, can water chestnuts, drained and finely chopped
1-2 tbs. soy sauce
2 green onions, finely chopped
2 tbs. chopped fresh parsley (if using dried only use 1 tbs.)
lemon juice to taste
Save a few pieces of crabmeat for garnish. Gently mix all of the ingredients
together, taste and adjust quantity of lemon juice & soy sauce as preferred.
Makes 3 cups. Serve with Triscuits.
Creamy Pecan Dip
8 oz. cream cheese, softened
1 jar, 7 oz., marshmallow crème
1 8 oz. container Cool Whip
2 cups vanilla yogurt
1 cup chopped, toasted pecans
With a mixer, whip cream cheese until soft. Add marshmallow crème and blend
until smooth. Gently fold in Cool Whip and vanilla yogurt until mixed. Chill
until ready to use and stir in toasted pecans right before serving. Great w/a
fruit tray or as a dip for fruit shish-ka-bobs.
Dill Dip
1 cup sour cream
1/3 cup mayonnaise
1 tbs. chopped green onion
1 tbs. chopped fresh parsley
1 tsp. dill
1 tsp. beau monde seasoning.
Mix all ingredients and refrigerate for at least 2-3 hours before serving. Best
served in a round of rye bread.
Double Peanut Snack Mix
4 cups sweet shredded oat cereal
1 cup peanuts
¼ cup butter or margarine
¼ cup Creamy Peanut Butter
1 teaspoon ground cinnamon
Preheat oven to 350ºF. In a large bowl combine cereal and peanuts. In small
saucepan heat butter or margarine, peanut butter and cinnamon over low heat
until butter and Jpb are melted. Stir until blended. Slowly pour over cereal
mixture, mixing well. Spread out in a 13 x 9 x 2-inch baking pan.
Bake for 10 to 12 minutes; stir occasionally. Cool.
Eggplant Sticks with Dipping Sauce
1 medium eggplant, peeled and cut lengthwise into 1/2" thick slices
1 large egg
2 Tbs. milk
1 cup ground Ritz crackers (about 30 crackers)
1 tsp. salt
1/3 cup flour
Vegetable oil
Dipping sauce:
1 Tbs. Cornstarch
1 cup carrot juice
1/4 tsp. grated fresh ginger
1/4 tsp. salt
1. Cut eggplant slices into 1 1/2" x 4" sticks. In bowl, beat together egg and
milk. In another bowl, mix cracker crumbs with salt. Dust eggplant with flour,
dip in egg mixture, and then coat with crumbs.
2. Pour oil in frying pan to 1/4" depth; heat over medium-high heat. Place
batches of eggplant sticks in pan and cook, turning, until all sides are
browned, 3 to 4 minutes.
3. In small bowl, combine cornstarch with 1 Tbs. water; set aside. In small
saucepan, combine carrot juice, ginger, and salt. Bring to boil; whisk in
cornstarch mixture, and boil 1 minute. Serve with eggplant sticks. Makes about
35 sticks.
Grape
Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook,
covered, on high while preparing meatballs to bake. Combine remaining meatball
ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a
preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to
sauce, stir to coat, cover and cook on low for 6 to 10 hours.
Guacamole
4 large avocados - ripe, peeled & pitted
juice of 2 limes (or you can substitute small lemons)
2/3 cup chopped tomatoes
2/3 cup chopped Bermuda onion
salt, to taste (coarse salt like sea or kosher is best)
1 jalapeno pepper, chopped
2 tbs. chopped fresh cilantro
2 ways to make this:
Smooth: blend avocados in blender or food processor. Add remaining
ingredients & adjust seasonings to taste.
Chunky: chop avocado & mix all ingredients, season to taste
Ham &
Cheese Puffs
1 c water
1/2 c
butter
1 c flour
1/2 tsp
dry mustard
4 eggs
4oz
sliced ham, chopped
1/2 c
shredded cheese
Preheat
oven to 375. Grease and flour large cookie sheet, In a 2qt saucepan
over med heat, heat butter and water until melted/boiling. Remove from
heat and stir in flour and mustard, stir until blended. Add eggs, one at a
time, beating each well until smooth. Mix ham and cheese into batter. Drop
batter into small mounds 2" apart. Bake at 375 for about 30 minutes or
until golden. Turn off heat and leave in oven for 15 minutes.
Honeyed Chicken Wings
3 lb. chicken wings
Salt & pepper, to taste
1 c. honey
1/2 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. ketchup
1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle
with salt and pepper. Combine remaining ingredients and mix well. Place wings in
slow cooker and pour sauce over. Cook 6 to 8 hours on low
Hot
Spinach Cheese Dip
1 ten ounce package frozen chopped spinach, thawed and drained
1 8-ounce package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup dehydrated, chopped sun-dried tomatoes or chopped and drained water
chestnuts
crackers and or cut-up assorted fresh vegetables for serving
few shakes of Tabasco sauce (optional)
In a slow cooker, mix together spinach and cream cheese. Stir in the scallions
and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once
or twice until very hot. For a little extra kick, add the optional shakes of
Tabasco sauce. Reserve 2 tablespoons cheese for the top. Stir in the
remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top.
Pass crackers and or vegetables for dipping.
Hummus
(P1/2/3)
1 tbs. olive oil
1 small onion, chopped
2-3 cloves garlic, minced
2 cups cooked chick peas (garbanzo beans) - if using canned, rinse with cold
water & drain well
1/2 tsp. turmeric
2 tbs. fresh parsley, chopped
1-2 tbsp. lemon juice, to taste
2-3 tbs. tahini, optional (Tahini is a sesame seed paste-high in flavor, but
being a seed oil it does contain fat.)
Heat olive oil in a skillet and saute onion & garlic until soft and transparent.
Place all ingredients into a blender/food processor and puree until the
consistency of mayonnaise. Serve with fresh or toasted pita bread.
Jalapeno Bean Dip
2 1/2 cups cooked pinto beans (or canned), rinsed & drained
1-6 jalapeno chiles (add according to heat preference)
1 Tbs. olive oil
1/2 Tsp. salt
1/2 Tsp. oregano
1/2 Tsp. garlic powder
Mash pinto beans and place in saucepan, Cut tops of jalapenos, leaving them
whole with seeds inside, and ad to beans. Add remaining ingredients and simmer
over low heat for 15 minutes. If mixture is too thick, add water. Remove
jalapeno and cool dip before serving. For extra extra hot, mince 1 jalapeno and
stir into finished dip.
Roasted-Red-Pepper Dip
2 medium red peppers
2 Tbs. plain nonfat yogurt
1/4 tsp. red Tabasco sauce
1/4 tsp. salt
1/8 tsp. pepper
1 large garlic clove, minced
2 Tbs. mayonnaise
Heat oven to 450°F. Line baking sheet with foil. Cut peppers in half, and
remove stems and seeds. Place cleaned peppers cut side down on baking sheet, and
roast until charred, about 20 minutes. Carefully fold foil up around peppers and
crimp edges to seal. Let peppers sit in foil until cool enough to handle; then
remove, peel, and chop. Place chopped peppers, yogurt, Tabasco sauce, salt, pepper, and minced garlic
in blender, and pulse to puree. Transfer to bowl, and stir in mayonnaise. Makes
1 cup
Salsa Cheese Boule Dip
1 (1 pound) loaf round, crusty Italian bread
1 cup salsa
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Cut a circle out of the top of the bread and scoop out the inside. Tear the
inside into pieces for dipping. In a medium size mixing bowl, combine salsa,
Cheddar cheese, cream cheese, and sour cream. Spoon the mixture into the bread
bowl, place the top back on the bread. Wrap the bread in aluminum foil. Bake for
1 1/2 hours. Serve warm with the reserved bread pieces.
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over
medium heat, cook chicken approximately 5 minutes per side, until meat is no
longer pink and juices run clear. Remove from heat and set aside. Heat remaining
1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green
onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and
mix into the pan with onion and red
pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin,
chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well
blended and tender. Remove from heat and stir in Monterey Jack cheese so that it
melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high
approximately 1 minute, or until hot and pliable. Spoon even amounts of the
mixture into each tortilla. Fold ends of tortillas, then roll tightly around
mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic,
and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees
C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden
brown. Drain on paper towels before serving.
Spicy
Refried Bean Dip
2 cans refried beans, (16ounce each)
1 package taco seasoning mix, about 1 1/4 oz
1/2 cup chopped onion
2 cups Monterey jack cheese, shredded
a few drops Tabasco sauce, to taste
chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the
crockpot; stir well. Stir in chopped jalapenos or chiles. Cover and cook on low
until cheese is melted, about 1 hour; add a little water if mixture seems too
thick. Serve from the crockpot or slow cooker with French bread pieces,
crackers, or chips. Makes about 4 cups.
Spinach Dip
1 package
frozen chopped spinach, thawed & drained
1 can
water chestnuts, chopped into slivers
3 green
onions, chopped
1 package
Knorr veggie soup mix
1 c sour
cream
1 c mayo
Mix until
well blended & serve in a hollowed round of pumpernickel.
Taco
Dip
8 oz
cream cheese
8oz sour cream
1 packet taco seasoning
2 cups cheddar cheese
2 diced tomatoes (or 1 can of Mild Rotel)
diced green onions
shredded/torn lettuce
Mix the top three together...layer with everything else...serve with veggies or
corn chips.
Velveeta Cheese Dip
1 (1 pound) package Velveeta Cheese
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled
Combine Velveeta cheese, chili, and browned sausage in crockpot.
You can heat this on the stove until the cheese melts and it all mixes together
OR I usually put it in the Crock Pot on low until blended and then keep it there
to serve.
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