Appetizers and Dips
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 lb hamburger meat
- 1 pkg. Lipton onion soup mix
- 1 btl. barbecue sauce ( Kraft)
- 10-12 Ritz Chrackers
- 1 egg
- 1 16 oz. jar apple jelly
Mix hamburger meat, egg, finely crushed crackers and soup mix. Form into small meatballs. Fry meatballs. While meatballs are frying, pour apple jelly and barbecue sauce in large saucepan and simmer. When meatballs are done, drain and add to sauce. Simmer 30 min. Serve warm on toothpicks or with crackers.
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 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.
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:
- 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 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:
- 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:
- 8 oz. cream cheese
- 2 tbsp. minced onions
- Dash pepper
- 2 tbsp. milk
- 2 tbsp. chopped green pepper
- ½ cup sour cream
- 3 oz. shredded dried beef
- ¼ cup chopped nuts
Preparation:
Blend the first 5 items; stir in dried beef and sour cream. Spoon into shallow baking dish. Sprinkle with nuts. Bake at 350ºF/175ºC for 15 minutes.
