CHICKEN CHEESE DIP
1 8 oz. pkg. cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp. chicken bouillon granules
1/8 tsp. cayenne pepper
1/2 cup Diced Chicken Breast Meat, thawed
3 strips Thick Sliced Bacon, cooked and crumbled
1 medium tomato, seeded and chopped
1/2 cup shredded Swiss cheese
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh parsley
Crackers or tortilla chips
Preheat oven to 400° F.
Combine cream cheese, sour cream, mayonnaise, bouillon granules and cayenne pepper. Beat until smooth.
Spread mixture into a 9" x 9" casserole dish. Top with chicken, bacon, tomato, Swiss cheese, Parmesan cheese and parsley.
Bake for 15-20 minutes or until hot & bubbly. Serve with crackers or tortilla chips
This dip is excellent served hot or cold.
ZESTY HOT HOLIDAY BROCCOLI DIP
1 cup MIRACLE WHIP Light Dressing
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 jar (2 oz.) diced pimientos, drained
1/2 cup Grated Parmesan Cheese
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
WHEAT THINS Reduced Fat Baked Snack Crackers
PREHEAT oven to 350°F. Combine dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the mozzarella cheese.
SPREAD into 1-quart baking dish or 9-inch pie plate.
BAKE 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella cheese is melted. Serve with the crackers.
SPICY CRAB DELIGHTS
1 can (6-1/2 oz.) crabmeat, well drained
1/4 cup Mayo Light Mayonnaise
1 Tbsp. 100% Grated Parmesan Cheese
1/4 tsp. hot pepper sauce
8 miniature whole wheat or white pita bread rounds, cut crosswise in half
16 small fresh dill sprigs
MIX crabmeat, mayo, Parmesan cheese and pepper sauce.
FILL pita bread pockets evenly with crab mixture. Top each with dill sprig.
Substitute
Prepare as directed, substituting 16 thawed frozen miniature phyllo shells for the 8 halved miniature pita rounds. Look for them in the freezer section of your grocery store
COCKTAIL WIENERS
1 pkg. wieners cut into thirds
bacon slices, cut into thirds
light brown sugar
Cut wieners into thirds. Cut Bacon slices into thirds. Wrap each wiener with bacon. Place folded side down, close together in a flat Pyrex dish and cover with LOTS of brown sugar). Put in oven and bake at 350 degrees for about 45 minutes. Watch, as they could burn. They are done when bacon is done. Serve with picks. What could be easier that this one?
SHRIMP BISCUITS
10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.
KAHLUA FRUIT DIP
8 ounce Cream cheese; softened
1 cup Coolwhip (can use more; maybe 2 cups)
3/4 cup Brown sugar
1/3 cup Kahlua
1 cup Sour cream
CHEDDAR APPLE PIE DIP
1/4 cup firmly packed brown sugar
1/4 tsp. ground cinnamon
1 each: red and green apple, finely chopped (about 2 cups)
1/2 cup Walnut Pieces, coarsely chopped
1 pkg. (8 oz.) Cream Cheese, softened
1-1/2 cups Shredded Sharp Cheddar Cheese
1/2 cup Sour Cream
Snack Crackers
PREHEAT oven to 375°F. Combine brown sugar and cinnamon in medium bowl. Add apples and walnuts; toss until evenly coated. Set aside.
MIX cream cheese and Cheddar cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9-inch pie plate; top with apple mixture.
BAKE 20 minutes or until heated through. Serve with crackers.
Prepare as directed, substituting fresh pears for 1 or both of the apples.
COTTAGE CHEESE APPLE DIP
1 cup Low Fat Cottage Cheese
2 Tbsp. raisins
1/8 tsp. ground cinnamon
2 apples, sliced
MIX cottage cheese, raisins and cinnamon.
SERVE as a dip with the apple slices.
Variation - Autumn Apple Dip
Substitute 1 tsp. brown sugar and 1/4 tsp. vanilla for the raisins and cinnamon.
SALMON SPREAD
In bowl, combine
1 T minced onions,
1 T prepared horseradish,
1 T lemon juice,
2 to 3 T mayonnaise,
1 1/2 t dill weed,
1/4 t salt,
1 pkg. (8 oz.) cream cheese, softened
2 (15 oz.each) cans regular, or smoked salmon, drained, boned and flaked;
mix well. Spread on a serving platter, and shape into a loaf or ball. Top with 1 c sour cream. Chill. Garnish with fresh minced parsley, if desired. Serve with bread rounds, or crackers.
CRABMEAT APPETIZERS
1 8 oz pkg. imitation crab meat cut into tiny pieces (may be put in food processor and lightly shredded.
1 8 oz pkg. Swiss cheese grated
1 small onion diced
Enough mayonnaise to hold it together
Place into small mold dish (I have a little one shaped like a fish,) or you can just form into a ball placed on a dish and served with Ritz crackers around the dish.
CHEDDAR CHEESE CRACKERS
2 sticks butter
2 cups flour
2 cups grated cheddar cheese
2 cups Rice Krispies
Dash Tabasco
Dash cayenne pepper
Combine first 2 ingredients. Add ingredients in order. Shape in small balls. Bake at 375° for 10 minutes.
DIPPED FRUIT ON A STICK
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
3 medium firm ripe bananas
3 medium apples
10 Popsicle sticks
1 cup finely chopped walnuts
1 cup flaked coconut
In a microwave, melt chocolate and shortening; stir until smooth. Cut bananas in half crosswise. Cut apples in half lengthwise; remove cores. Insert sticks into fruit; dip into chocolate, coating fruit completely. Roll in nuts or coconut.
Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving. Yield: 12 servings.
