APPETIZERS 11
BROCCOLI DIP IN BREAD BOWL
1 cup Dressing
1 cup Sour Cream
1 envelope Italian Salad Dressing and Recipe Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well
drained
1 can (8 oz.) water chestnuts, drained, chopped
1/2 cup chopped red pepper
1 loaf round sourdough bread (1 lb.)
MIX dressing, sour cream and salad dressing mix in large
bowl until well blended. Add broccoli, water chestnuts and
red pepper; mix well. Cover. Refrigerate several hours or
until chilled.
CUT slice from top of bread loaf; remove center, leaving
1-inch-thick shell. Cut removed bread into bite-sized
pieces.
SPOON dip into bread loaf just before serving. Serve with
bread pieces, Crackers and assorted cut-up vegetables.
At parties, select a few of your favorite appetizers rather
than sampling one of each to save room for your entree.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed,
well drained, for broccoli.
TRUFFLES
Prepare cheese mixture as directed; shape into 1/2-inch
balls. Roll in Grated Parmesan Cheese, Ground Pecans,
dry bread crumbs or chopped fresh parsley.
WREATH
Prepare cheese mixture as directed; drop by spoonfuls
around drinking glass on serving plate to form ring. Smooth
top with spatula; remove glass. Garnish with finely chopped
fresh parsley and red peppers to resemble Christmas
wreath.
VEGGIE PIZZA APPETIZER
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped onion
PREHEAT oven to 375°F. Separate dough into 4 rectangles.
Press onto bottom and up side of 15x10x1-inch baking pan to
form crust.
BAKE 11 to 13 minutes or until golden brown; cool.
MIX cream cheese, dressing, dill and onion salt until well
blended. Spread over crust; top with remaining ingredients.
Refrigerate. Cut into squares.
Great Substitute
Substitute chopped cucumbers, shredded carrot and/or red
bell peppers for any of the chopped vegetables.
CHEESE TRUFFLES
2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1 tsp. garlic powder
Dash ground red pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped green onion
Savory Crackers
BEAT cream cheese, shredded cheese, garlic powder and
ground red pepper until well blended. Divide in half. Add
roasted red peppers to one half and green onions to the
other half; mix each half until well blended. Cover.
REFRIGERATE 2 to 3 hours for flavors to blend.
SHAPE cheese mixtures into 1-inch balls. Roll in finely
chopped Nuts, additional Shredded Sharp Cheddar Cheese,
paprika, sesame seed or chopped fresh parsley. Cover and
refrigerate until ready to serve.
WREATH
Alternately arrange different flavored truffles in a large
circle on platter to resemble a holiday wreath. Create a
decorative bow out of green onion strips. Use to garnish
wreath.
CHEESE LOGS
Roll each half into a 6-inch log. Roll in desired coatings
as directed.
FIESTA BAKED CHEESE DIP
2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Four Cheese Mexican Style Shredded Cheese,
divided
1 can (4 oz.) chopped green chilies
1-1/4 cups Sour Cream, divided
1/4 to 1/2 tsp. ground red pepper
BEAT cream cheese in large mixing bowl with electric mixer
on medium speed until softened. Reserve 1/4 cup shredded
cheese for garnish. Add remaining shredded cheese, chilies,
1/2 cup of the sour cream and ground red pepper to cream
cheese; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE at 350°F for 20 minutes or until lightly browned
around edge. Spread remaining 3/4 cup sour cream over baked
cheese spread. Sprinkle with reserved 1/4 cup shredded
cheese. Garnish with bell pepper cut-outs, if desired.
Serve with tortilla chips.
Substitute Shredded Colby/Monterey Jack Cheese for Four
Cheese Mexican Style Shredded Cheese.
PICKLED SWEET PEPPERS
Yield 6 Pints:
3 pounds green peppers
3 pounds red and yellow mixed peppers
4 cups white sugar
2 1/3 cups white vinegar
2 2/3 cups water
3 3/4 teaspoons pickling salt
Core peppers and cut into 1/4-inch strips. Combine sugar,
vinegar, water, and salt in a large pot. Bring to a boil, add
peppers and return to a boil. Remove from heat. Place a clove of
garlic in each hot sterile jar. Use tongs to immediatley fill
jars with peppers. Fill with brine, leaving 1/2-inch headroom.
Remove air bubbles. Wipe jar tops, place hot lids and bands.
Process in boiling water for 10 minutes.
CHOCOLATE/ORANGE FLAVORED POPCORN
2 tablespoons unsalted butter
2 tablespoons grey salt
1 orange
1-ounce bittersweet chocolate
Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt
the pan away from you, then add the butter. As you tilt the pan
back, the butter will begin to brown. Add salt into the butter,
then pour it over the popcorn. Mix well. With a grater, zest the
skin of 1 orange, about 2 tablespoons and the chocolate over the
popcorn and mix.
DILL SALMON DIP
15 oz. red or pink salmon
1/2 cans light sour cream
2 Tbsp. chopped green onion
1 small lemon, zest and juice
1 Tbsp. minced fresh dill or 1 tsp. dried
1/8 tsp. salt
In bowl, combine all ingredients. cover and chill. Serve with
assorted vegetables and crackers.
CINNAMON DIP
1-8 oz. container low fat cottage cheese
2 tbsp. light or fat free mayonnaise
3 tbsp. applesauce, natural or flavored
2 tbsp. honey or maple syrup
1/2 tsp. ground cinnamon
Blend all ingredients. Serve with sliced fruit, gingersnaps
or vanilla wafers.
BAKED PITA CRISPS
8 pita bread, cut in quarters
1/2 cup fresh parsley, minced
2 egg whites, lightly beaten
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon kosher or sea salt
Cut pita breads in quarters and separate to make thin triangles.
Mix remaining ingredients in a small bowl and spread on pita
triangles. Bake for 10-15 minutes in a 300. oven
until toasted.
HOMEMADE CHIPS
3 large baking potatoes, skins left on
6 tbsp. fat free Italian dressing
Preheat oven to 500. Lightly spray cookie sheets
with cooking spray. Slice unpeeled baking potato into very
thin slices. In a large bowl, toss the potato slices with the
dressing until evenly coated. Arrange potatoes in a single
layer on cookie sheets. Bake about 20 minutes or until the
chips are lightly browned on both sides, turning once after
10 minutes.
POTATO SKIN CHIPS
4 large baking potatoes
4 tbsp. fat free or low Italian salad dressing
4 tsp. Italian seasoning or other herb blend
Optional: Parmesan Cheese
Bake potatoes at 400. for about an hour or until
done. Cool. Cut potatoes in half lengthwise and scoop out
the potato, leaving a 1/4 inch lining of potato in the shell.
Cut each potato shell half into 5-6 strips. Place strips skin
side down on a baking sheet. Brush with the dressing and
sprinkle with seasoning blend and cheese if you are using
it. Broil 6 inches from heat for 5 minutes or until browned.
Serve warm
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