RSS
 

Archive for the ‘Appetizers’ Category

Hot Artichoke Dip

10 Dec
  • 1/2 cup (2 ounces) grated Romano cheese
  • 1 large clove garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
  • 1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
  • 1 (8 ounce) container soft garlic cream cheese
  • 2 large eggs
  • 1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
  • Tortilla chips, sour cream and salsa

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.


  • Share/Bookmark
 
3 Comments

Posted in Appetizers

 

Savory Dip

30 Aug
  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Sweet Potato Dip

30 Aug

Sweet Potato Dip

Source: Gourmet – August 1996

6 sweet potatoes (about 2 3/4 pounds)
2 tablespoons olive oil
4 scallions, chopped fine
1/2 cup chopped drained bottled roasted red peppers
1/3 cup packed fresh coriander sprigs,
    washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed to
    a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 fresh jalape?o chile, seeded and chopped
    fine (wear rubber gloves)
1/4 to 1/2 cup water, if necessary

Accompaniment: baked tortilla chips or crudit?s such as jicama or fennel

Preheat oven to 400?F.

Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.

In a food processor pur?e potatoes with remaining ingredients, adding enough water to reach desired consistency.

Serve dip with chips or crudit?s.

Makes about 4 cups.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Avocado Wedges

30 Aug

Avocado Wedges

2 avocados, mashed
3 tablespoons green chile, diced
2 cups Monterey jack cheese, grated
Butter, melted
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp, crumbled
4 flour tortillas

Combine avocados, chile, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges.

Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Beer-cheese Spread

29 Aug

Beer-Cheese Spread

Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.

1 pound mild Cheddar cheese
1 pound sharp Cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 ounce) can beer (at room temperature)

Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for later).

Per 2 tablespoons: 60 cal, 4.7 g fat, 15 mg cholesterol, .6 g carbohydrates, 0 g fiber, 3.6 g protein, 117 mg sodium

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Asiago Dip

29 Aug

Asiago Dip

1 cup mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
8 ounces light sour cream
1 tablespoon grated Asiago
32 (1/2-inch) thick slices, diagonally cut French bread baguette, toasted

Preheat oven to 350 degrees F.

Combine mayonnaise, onions, cheese, mushrooms, tomato sprinkles and sour cream in a bowl. Spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake for 30 minutes or until bubbly.

Serve with toasted bread.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Mock Liver Pate

29 Aug

Mock Liver Pate

1 pound liverwurst
1 1/2 teaspoons garlic juice
1 1/2 teaspoons minced onion
1 teaspoon basil
Sour cream
Parsley (for garnish )

Mix first 4 ingredients and form into a mound. Refrigerate until firm.

When ready to serve, "ice" with sour cream and garnish with parsley. Serve with crackers. May be prepared 1 day ahead.

Serves 8 to 10 or more.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Chicken-kiwi Appetizers

29 Aug

Chicken-Kiwi Appetizers

Prepare breaded frozen chicken rounds and cut into pie-shape wedges. Cover wedges with pineapple cream cheese. Place sliced kiwi fruit on top.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Cheesy Chiles

29 Aug

Cheesy Chiles

1 cup Cheddar cheese, shredded
1 cup Colby cheese, shredded
1 teaspoon ground red chiles
1 bunch cilantro stems, cut into 1/2-inch pieces
Paprika

Place all ingredients except cilantro and paprika in a food processor fitted with the steel blade. Cover and process until smooth, about 1 minute. Roll mixture by teaspoonsful into chile shapes. Insert cilantro pieces in wide ends of shapes for stems. Sprinkle with paprika until completely coated. Cover and refrigerate until serving time.

Serve on crackers.

  • Share/Bookmark
 
No Comments

Posted in Appetizers

 

Black Bean Cakes

28 Aug

Black Bean Cakes

1 (16 ounce) can Cuban black beans
1 egg
4 scallions, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup crumbled corn flakes or breadcrumbs of your choice
Several dashes hot sauce
2 to 3 tablespoons olive oil
Cornmeal for dredging

Mix all ingredients in a glass bowl. Place the bowl in the refrigerator for 30 minutes.

When the mixture has chilled and set, bring it to the counter and shape it into four balls. Heat the oil in a nonstick frying pan. Dredge each ball lightly through the cornmeal and drop it gently onto the hot oil. Flatten gently with a spatula. Fry for about 4 minutes on each side. Drain on paper towels and serve with your favorite salsa, dollops of sour cream, and guacamole.

Serves 4.

  • Share/Bookmark
 
No Comments

Posted in Appetizers, Cakes

 
« Older Entries
 
Tweeter button Facebook button Delicious button