Dip/Appetizer recipes

Brooke - posted on 12/10/2009

swiss dip:
1 8 oz cream cheese, softened
1 1/2 cups shredded swiss cheese
1/2 cup mayonnaise

Mix all together and put in a pie plate. Bake at 350 for 20-30 minutes (I like it to just slightly brown).

Serve with savory crackers or nacho chips.

You can also top with sliced or slivered almonds. But I like it plain.

Whitney - posted on 12/07/2009

my hubby always makes an awesome cheese dip with 2) 8 oz packages of cream cheese 1) medium package of mild* sausage and 1) can of ro tel tomatoes

just cook your sausage first and add in the other two ingredients as you go!

* can be hotter according to your own taste

Gina - posted on 12/07/2009

Smore Dip is great for the kids and adults.

1 1/2 c choc chips

1 can sweetened condensed milk

1/2 c mallowcreme



Melt chips and milk. Pour in glass pie pan or small casserole dish. Drop spoonfuls of mallowcreme on melted chocolate. Heat in microwave for 30 seconds, then swirl mallowcreme around. Serve with graham cracker sticks. They have Scooby graham snacks for the kids, Ithink Keebler makes them. Very Yummy and easy!

Andrea - posted on 12/07/2009

Quoting tammy:

you can't go wrong with ro tel tomatoes with velveeta cheese for tortilla chips.

You can add hamburger to this and it is really good.

Heidi - posted on 12/06/2009

I have a few.....



for tortilla chips... 1 can ro tel tomatoes and chilis, 2- 8 oz. blocks cream cheese, mix well.



BLT dip, 1/2 c. Miracle whip, 1/2 c. sour cream, 1/2 package of precooked bacon (chopped) and 1 medium tomato (diced) Mix well and serve w/ crackers or toast wedges. YUM!



Buffalo Wing Dip...

1 bottle of Red Hot Wing sauce,(less if you don't want it too spicy) 1 small bottle of Ranch dressing, 8 oz. shredded cheddar cheese, 1 bag boneless skinless chicken breast, boiled and shredded. Add all to crockpot, on high for 1 1/2 hrs. or until hot.

Serve with celery sticks or tortilla chips.

Erin - posted on 12/04/2009

Hot Parmesan and Artichoke Dip

1 14oz. can artichoke hearts (drained and chopped)
1 cup mayonnaise
1 cup freshly grated parmesan
1 clove garlic (minced)
2 Tbs chopped tomato
2 Tbs green onion

Preheat oven to 350 degrees. Mix all ingredients except onion and tomato, spoon into 9 inch dish. Bake 20-25 minutes or until golden. Top with tomato and onion.

Sharon - posted on 12/03/2009

Bacon Wrapped Smokies:

1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

Preheat oven to 350°. Cut bacon into thirds and wrap each strip around a little sausage. Roll each sausage liberally in brown sugar, pressing in to coat.

Place the sugar coated sausages on metal skewers, several to a skewer. Arrange the skewers on a baking sheet. Bake until bacon is crisp and brown sugar is melted, about 20 minutes.

and...

Spinach Artichoke Dip:

2 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed
1 8 oz. container sour cream
½ cup mayonnaise
1 8 oz. brick cream cheese
1 cup grated Romano, Parmesan, Asiago cheeses
½ teaspoon minced garlic

Preheat oven to 375 degrees F (190 degrees C).
With electric mixer, mix together sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Stir in Artichoke hearts and spinach; combine well.
Pour mixture into baking dish.
Bake until heated through and bubbly, about 30 minutes. Serve with tortilla chips, bagel or pita crisps and/or crackers.

Genevieve - posted on 12/03/2009

I just made this Artichoke Dip for Thanksgiving and everybody absolutely LOVED it!

8-10 artichoke hearts chopped up fairly well

2 bundles fresh spinach

2c. parm cheese

couple of scoops of mayo

couple of scoops of sour cream

I like the dip fairly thick so not too much or either of these. It will thin out a little when you bake it too.

Mix everything together and bake @ 350 for about 20-30 mins. Untill it's bubbly and hot with a nice color on top.

Delish!!

Shanea - posted on 12/02/2009

Thanks so much ladies. I cant wait to try these!! I will let you all know how they go over (I know they will be a hit :0)-

Colleen - posted on 12/02/2009

Okay, here it is. I haven't made this yet, but someone made something similar for a Christmas party I went to last night and it was A-mazing.



Pumpkin Pie Dip



1 8oz pkg. cream cheese

2 cups confectioners sugar

1 cup canned pumpkin

1/2 cup sour cream

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground ginger

gingersnaps, shortbread or graham crackers for dipping



- In lg. bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, pumpkin pie spice, and ginger until well blended. Put in decorative bowl and serve with cookies. Refrigerate leftovers (if there are any...hehe).

Colleen - posted on 12/02/2009

One of my husband's favorites is Chili Cheese Dip.



Spread about 1 block of cream cheese in the bottom of a square pan. (You may need slightly more than 1 block, but not more than two.) Pour a can of chili over the top--hot, no beans. Sprinkle with mexican blend cheese. Pop into the microwave for a few minutes--loosely covered--until it's heated through and the cheese is all melty. You could probably do that step in the oven too, although I never have. Serve with lime tortilla chips. The lime sounds odd, but it totally completes the flavor profile.



One of my girlfriends sent me the recipe to a pumpkin dip--more of a dessert dip. Let me go find it and I'll put up another post with that recipe.

Alison - posted on 12/02/2009

Sliced pears topped with goat cheese. Bake in the oven for 10-15 minutes.

Chris - posted on 12/01/2009

Here's one of my favorites from Pampered Chef--It's always a hit!



Phyllo Wrapped Asparagus with Aioli Red Pepper Sauce

Asparagus

16 medium (about 1/2-inch diameter) asparagus spears (about 1 pound)

1 cup (2 ounces) grated fresh Parmesan cheese

16 sheets (9 x 14 inches) thawed, frozen phyllo dough

Nonstick cooking spray



Aioli

1/2 cup jarred roasted red pepper, patted dry

1 lemon

1 tablespoon chopped fresh parsley

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1/2 teaspoon coarsely ground black pepper

1 small garlic clove, pressed



Preheat oven to 450°F. Cut off tough ends of asparagus using Utility Knife, forming 5-inch spears; discard ends. Finely grate cheese using Microplane(R) Adjustable Grater.



Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.



Fold bottom of phyllo up over spear; roll tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Bar Pan with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears. Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from oven to Stackable Cooling Rack.



Meanwhile, for aioli, finely chop red pepper using Food Chopper. Zest lemon using Microplane(R) Adjustable Grater to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. Chop parsley using Pizza Cutter. In Classic Batter Bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, Italian seasoning, black pepper and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R). Serve asparagus with aioli.

Tammy - posted on 12/01/2009

you can't go wrong with ro tel tomatoes with velveeta cheese for tortilla chips.