Appetizers and Dips
Ingredients:
- 1 (8 oz.) pkg. Neufchatel cheese
- 1 (8 oz.) block nonfat cream cheese
- 1 (6 oz.) can lump crab meat (undrained)
- ½ cup salsa
Preparation:
Place cheeses in microwafe-safe bowl and cover with waxed paper. Microwave bowl on medium (50%) power 2-3 minutes or until softend, stirring with a wire wisk until smooth. Drain crab meat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid crab meat and salsa to cheese; stir well. Serve warm at room temperature with baked tortilla chips, raw vegetables or breadsticks. Yield: 2½ cups.
Ingredients:
- 2 cups mayonaise
- ¼ cup chili sauce
- 2 tbsp. white vinegar
- 1½ tsp. curry powder
- 1½ tsp. garlic powder (optional)
- 1 tsp. paprika
- ½ tsp. salt
- ¼ tsp. pepper
Preparation:
Mix all ingredients well. Refriegerate 3 hours or more before serving. Goes well with fresh vegetables or chips.
Ingredients:
- 1 lb. imitation crab (thawed)
- 1 lb. cream cheese (16 oz.)
- 8 oz. picante sauce
- 1 stalk celery (chopped)
- ¼ cup onion (chopped)
- Salt and pepper to taste
Preparation:
Thaw crabmeat, then with electric mixer, blend all ingredients together. Refrigerate and serve with crackers.
Ingredients:
- 2 (8 oz.) pkgs. crab or imitation crab
- 1 (8oz.) can mushrooms
- 1 pks. shredded cheddar cheese
- Butter pats
Preparation:
Shred crab and layer bottom of dish. Spread layer of mushrooms, apply butter pats. Repeat layers and spread cheese on top. Bake at 350ºF/175ºC for 30 minutes. Serve with crackers.
Ingredients:
- 1 (8 oz.) cream cheese
- 1 can cream of coconut
- 16 oz Cool Wip
Preparation:
Soften cream cheese. Mix with cream of coconut. Fold in Cool Whip. Make a day ahead and refrigerate. Serve with fresh fruit.
Ingredients:
- 1 pkg. (8 oz.) cream cheese (softened)
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 2 tbsp. brown sugar
- 1 tsp. ground cinnamon
- ¼tsp. ground nutmeg
Preparation:
Combine all ingredients and beat until smooth. Serve with apple slices. Store in airtight container in refrigerator. Yield: approximately 1 cup dip.
Ingredients:
- 10 oz. marshmallow creme
- 8 oz. cream cheese
- 2 tbsp. honey
- 2 tbsp.Amaretto (or orange juice
Preparation:
Blend marshmallow creme and cream cheese with mixer until smoth and creamy. Add honey and Amaretto and blend again. Chill 3-4 hours or overnight.
Ingredients:
- 1 lg. can artichoke (chopped)
- 1 (4 oz.) can green chilies (diced)
- 1 cup mayonaise
- 1 cup grated Parmesan cheese
- ½ tsp. garlic salt (optional)
- ¼ tsp. garlic powder (optional)
Preparation:
Mix ingredients and spread in square pan. Bake at 350ºF/175ºC for about 20 minutes. Serve with crackers (Triscuits are a favorite).
Ingredients:
- 2 tbsp. milk
- 16 oz. softened cream cheese
- 2 cans flaked crabmeat (6½ oz. each)
- ¼ cup instant chopped onion
- 1 tsp. horseradish
- 1 tsp. salt
- White pepper to taste
Preparation:
Preheat oven to 375ºF/185ºC. In a small bowl combine milk and cream cheese. Blend in remaining ingredients. Mound in a baking dish. Bake for 15 minutes and serve hot with crackers.
Ingredients:
- 2 cups Bisquick backing mix
- ⅔ cup milk
- ½ cup shredded cheddar
- ¼ cup melted margarine
- ¼ tsp. garlic powder
Preparation:
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop by spoonful onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.
