Amanda's Artichoke Dip
1 pkg cream cheese, cubed
1 large can artichoke hearts, drained and chopped
1/2 c chopped green chilies
1.1/2 c grated Parmesan cheese, divided
1/4 c mayo or less depending on how creamy you want it
Mix all ingredients leaving 1/4 c. Parmesan cheese for top. Bake @ 350°F until cheese
on top is golden and sides are bubbly.
Baked Fiesta Spinach Dip
1 cup chopped onion
1 Tbl. veg. oil
1 cup chunky salsa, well drained
1 (10 oz) pkg. frozen spinach, thawed and squeezed dry
2 1/2 cup shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans
Preheat oven to 400. Saute onion in oil until tender. Stir in salsa and
spinach, cooking 2 more minutes .
Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the
cream cheese, cream and olives. Sprinkle with pecans.
Bake 30 minutes or until hot and bubbly (cover with foil the last 15
minutes). Top with remaining cheese.
Serve hot.
Note: You can serve this in hollowed out French bread.
Burrito Bites
No stick cooking spray
1 c. (10 oz.) Rotell Diced Tomatoes and Green Chilies
1 c. instant rice
1/3 c. water
1 green pepper, diced
2 green onions, sliced
2 c. (8 oz) shredded cheddar cheese, divided
1 can (16 oz) Ranch Style Refried Beans
10 flour tortillas (6-7")
1 c. salsa
Preheat oven to 350 degrees. Spray a 9x12" baking dish with
cooking spray; set aside. In a medium saucepan, combine rotel,
rice and water; heat to a boil. Reduce heat, cover and simmer 1 min.
Remove from heat and let sit 5 minutes or until all liquid is
absorbed. Stir in pepper, onions and 1 c. cheese. Spread about
3 tbs. beans over each tortilla to within 1/8" from edge.
Layer rice mixture over beans; roll up. Place seam sidfedown in
prepared baking dish; cover with foil. Bake in preheated oven
25 min. or until hot. Cut tortillas into 4 pieces and place on
platter. Top with salsa and cheese. Makes 40 bite size burritos.
Cannellini Bean Dip
Estimated Times: Est. preparation time: 10 mins
Ingredients
1 (15 oz.) can white great northern beans, drained and rinsed
3 tablespoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon chopped fresh oregano leaves, divided
1/8 teaspoon salt
4 cups assorted vegetables*
Directions
Combine the beans, lemon juice, 2 teaspoons of the olive oil, garlic, half of
the oregano and salt in food processor. Process until smooth.
Spread in small shallow bowl and drizzle the remaining olive oil on top.
Sprinkle with the remaining oregano and serve spread on crostini (toasted
Italian bread) or as a dip with vegetables.
*Assorted raw vegetables: carrots, yellow squash, bell peppers, celery sticks,
broccoli and/or cauliflower florets
Servings: 12
Cheesy Roll-Ups
1 can Frito-Lay Cheese with Jalapeno Dip
2 pkg. Cream Cheese, softened
1 c. chopped green onions
1 sm. jar diced pimiento, drained
1 sm. can chopped black olives
1 pkg. large flour tortillas for burritos
Picante Sauce
Mix first 5 ingredients well. Spread on Tortillas, roll up and refrigerate for 4 hours.
Slice into 1/2" slices, serve with Picante sauce.
Cucumber Spread
Serves 4
Ingredients:
1 large Cucumber, seeded
1 medium White Onion, finely chopped
2 8-oz. packages Cream Cheese, softened
1/4 cup Mayo
2 to 3 drops Tobasco Sauce
Rinse the cucumber and remove half the skin and remove seeds,
then finely chop. Drain the chopped cucumber in a colander
to remove excess moisture.
Chop the onion and reserve. If the cream cheese is still
firm, you may soften each package in the microwave on
full power for 15 to 20 seconds.
Beat the softened cream cheese and mayonnaise together
in a small bowl, until creamy. Add the Tobasco sauce
and blend again.
Mix in the chopped cucumber and onion. Chill for at
least one hour prior to serving on cocktail bread, garlic
toast, or crackers.
Fiesta Crab Dip
1-8 oz. pkg. cream cheese, softened
1 c. picante sauce
1-8 oz. pkg. imitation crabmeat, chopped
1 c. Shredded Cheddar Cheese
1/3 c. thinly slicked green onions
2 tbs. sliced ripe olives
2 tbs. diced fresh tomato
2 tbs. minced fresh cilantro or parsley
Tortilla chips, assorted crackers or fresh vegetables
In a mixing bowl, combine the cream cheese
and picante sauce. Add crab, cheese and onions; mix well. Cover and
Refrigerate. Transfer to a serving bowl. Sprinkle with olives, tomatop and cilantro.
Serve with chips, crackers or vegetables. Yield: 3 cups.
I have had the above recipe and it is very good.
The cilantro can be a bit strong you may want to opt for parsley instead.
If you are taking to a party or having over guests you may also want
to double the recipe as well.
Fruit Dip Recipe
One large cream cheese
One cup powdered sugar
One tsp cinnamon
One large jar marshmallow fluff
Mix and serve with fruit. Strawberries and apples are the best.
Hot Chipped Beef Dip
2 (8 oz) pkg. cream cheese, softened
1 c sour cream
2 tbs milk
1 tbs Worcestershire sauce
1/4 c. instant minced onion or 3/4 c. finely chopped onion
1/4 c. finely chopped green pepper
2 (3oz.) jars chipped beef, fnely chopped**
Heat oven to 350 F. In a large bowl, combine cream cheese,
sour cream, milk and Worcestershire sauce. Beat until
fluffy. Stir in onion, green pepper and dired beef. Bake
at 350 F. for 30 min. Serve hot in fondue pot or chafing
dish.
**If you want to remove some of the salt soak the meat for a bit
first and pat dry.
Pronto Spinach Dip
2 c. chunky salsa or picante sauce
2 c. shredded Monterey Jack cheese
1 pkg. (8 oz.) cream cheese, cu into cubes
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 c. chopped pitted ripe olives
Mix salsa, Monterey Jack cheese, cream cheese, spinach
and olives. Heat through, stirring. Serve with tortilla chips,
fresh vegetables or bread cubes for dipping.
Spicy Sausage Balls
3 c. biscuit mix
1 lb. hot sausage, uncooked
1 lb. sharp cheddar cheese, grated
Place all ingredients in a large bowl and mix them together
thoroughly with your hands. Don't give up; they eventually
will stick together nicely! Shape into balls the size of walnuts.
Bake on ungreased cookie sheeet at 350 degrees for about 15
minutes. Stick toothpicks in balls and serve hot or cold. Note:
Balls may be frozen on a cookie sheet, then removed and placed
in a plastic bag for freezer storage. You needn't thaw them, but can
bake frozen balls at 350 degrees for 30 minutes. Makes
approximately seven-dozen balls.
1/2 c. Romano Cheese, Grated
10 oz. pkg. frozen chopped spinach, thawed and well drained,
squeeze out excess moisture
6 oz. jar artichoke hearts, drated and patted dry
8 oz container soft cream cheese, or soft cream cheese with garlic & chives
1 c. mozzarella, shredded
Preheat over to 375 F. Put Romano cheese and garlic in food processor.
Turn on and blend.Turn of the food processor and add spinach,
artichoke hearts, cream cheese and eggs. Process until thoroughly blended.
Turn into medium bowl and fold in the mozzarella cheese.
Transfer to a 2-3 c. baking dish. Bake until heated through, 20 to 25 min. Serve hot.
Veggie Pizza Ingredients Pre-made Pizza Crust (Boboli Thin Crust)
2 pkgs of cream cheese
1 pkg of seasoning*
1 plum/roma tomato
2-3 broccoli florets
2-3 cauliflower florets
1 bunch of green onions small can, sliced black olives
1 cooked chicken breast (optional)**
*The seasoning flavor is up to you. Ranch, Peppercorn Ranch,
Italian and Garlic Herb all work great.
**The chicken breast is optional. It obviously isn't a true
veggie pizza if you put meat on it, but it also makes a great
option if you want to make two pizzas for a party. You
can make one veggie with one type of seasoning and one
chicken with another type of seasoning.
Directions Mix seasoning packet and soft cream cheese
in a bowl. After it is completely mixed, spread the mix
onto the pizza crust. Next, add the tomatoes. They can
be sliced, to look like pieces of pepperoni, or diced.
Then add the broccoli, cauliflower and green onions.
They should be chopped into very small pieces. Add the
black olives, if you like them, last.The pizza can be cut
into squares or slices for serving.
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