More Appetizer recipes!

Knowing New Year’s Eve is fast approaching, I wanted to give you time to buy & prepare any appetizers you might want to make!

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Warm Bacon/Blue Cheese Dip

8 oz. bacon, cut into small
pieces & cooked crisp
4 cloves garlic, minced
5 oz. blue cheese, room temp.
8 oz. cream cheese, room temp.
2 T. chopped fresh chives

Dippers: cut fresh veggies

Preheat oven 375 degrees F.
In a bowl combine garlic with
blue cheese, cream cheese, chives &
cooked bacon. Fill ramekins (small
oven-proof bowls) with cheese mixture.
Do not overfil. Cook 20 minutes until
you see the cheese start to melt. Serve
warm with fresh veggies. Garnish with
additional chives, if desired.
Makes 10 servings.

(recipe: realhousemoms.com)
————————–
Three Olive Topenade

1 C. kalamata olives, pitted
1 C. large green olives, pitted
1 C. California olives, pitted
1 red bell pepper, roasted/cut
into 1″ pieces
4-5 cloves garlic
1 T. parsley, loosely chopped
1 T. basil, loosely chopped
3 tsp. lemon juice
2 T. capers
5 T. olive oil

In food processor place olives,
capers, garlic & red pepper – pulse
in 1-second intervals 10-15 tiems
& scrape down sides of bowl. Add
herbs, lemon juice & olive oil – pulse
another 10 times, stopping in the
middle to scrape down the bowl
sides. You want the pieces to be
1/8″ to 1/4″ in size and you want
to see all the colors of the olives &
peppers.

(recipe: realhousemoms.com)
————————————-
Smoked Salmon Dip

8 oz. cream cheese, softened
juice from 1 lemon
2/3 oz. fresh baby dill, chopped
1 jalapeno pepper, seeded/minced
1 clove garlic, minced
1/2 lb. (about 1 C.) hot smoked
salmon (meat should be cold – hot
refers to the cooking process)
1/4 C. cooked bacon, crumbled

Dippers: crackers, crostini

In bowl of stand mixer, cream together:
cream cheese & lemon juice on High
speed several minutes until well
combined & fluffy. Scrape sides of bowl
then add dill, jalapeno & garlic – blend
until well mixed. Add salmon chunks &
bacon – mix until just combined. The
more you mix, the less salmon chunks
you will have.
Serve with crackers or crostini (or spread
on a bagel for breakfast!) Makes 2-3 C.

(recipe: selfproclaimedfoodie.com)
————————————
Spinach-Artichoke Puff Pastry
Pinwheels

1 (10 oz) pkg. frozen spinach,
thawed/excess water squeezed out
2 (6 oz, ea) jars marinated artichoke
hearts, drained
4 oz. cream cheese, room temp
1 clove garlic
1 C. Gruyere cheese, shredded (OR
substitute your favorite cheese)

1 (14 oz) pkg. puff pastry, thawed
(should contain 2 portions)
1 egg, beaten
==
Preheat oven 375 degrees F.
LIne a baking sheet with parchment
paper. In (7 C) food processor, combine
spinach, artichokes, cream cheese &
garlic – blend until smooth. Roll out
puff pastry to 10 X 10″ square (if it’s
already pre-rolled, use as is). Spread
half of filling across pastry, leaving a
1 inch strip at one end. Sprinkle with
half the cheese. Brush the 1 inch strip
with water. Starting at the end OPPOSITE
the water/strip, roll pastry up, press
gently to seal end. Brush the ‘roll’ with
beaten egg. Using a sharp knife, slice into
1/2 inch slices & arrange on a parchment-
lined baking sheet. Brush tops of slices
with more beaten egg. Bake 18-22 minutes
until lightly golden. Repeat with second
sheet of pastry & remaining ingredients.
Makes 30-35 pinwheels.

(recipe: realhousemoms.com)
———————————–
Southwestern Yogurt/Chicken
Dip
  (uses grill)

2 boneless, skinless chicken breasts
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
1 (7 oz) tub plain Greek yogurt
4 tsp. southwestern seasoning
spice blend*
1 C. canned black beans, rinsed/
drained
1 C. whole corn, drained
1 C. fresh tomatoes, diced
1/2 C. red, yellow or orange bell
pepper, diced
1/4 C. Pepperoncini peppers,
chopped (about 3 peppers)
4 scallions, chopped
1 lime, juiced (optional)
2 T. fresh cilantro, chopped-
garnish

8 oz. tortilla dipping chips
or pita chips

Heat lightly greased grill or
grill pan to medium-high heat.
Brush chicken with olive oil &
season with salt/pepper. Grill
breasts 7-8 minutes on each side.
Remove from grill & let cool 5-
10 minutes, then shred into bite-
sized pieces using a fork. In
medium bowl mix yogurt & spices.
Combine yogurt mixture with
shredded chicken, black beans,
corn, tomatoes, bell peppers,
pepperoncini & scallions. Squeeze
lime juice over (if desired) & toss
well to combine. Set aside 30
minutes to allow flavors to develop.

To serve:
Transfer dip to serving bowl & garnish
with chopped cilantro. Place bowl on
a platter & surround with tortilla or
pita chips (OR serve as individual
tortilla cups with chicken dip &
garnish with a cilantro leaf.)

Serves 6-8

*You can make your own seasoning
blend:

Mix together:
1 1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin

(recipe: perdue.com)
——————————-
Restaurant-style Queso Blanco
Dip 
(Crockpot recipe)

1 small onion, diced
1 1/2 tsp. minced garlic
1 (14.5 oz) can petite cut
diced tomatoes with jalapenos,
drained
1 (4.5 oz) can chopped green chiles,
undrained
1 C. milk
1 1/2 tsp. Mexican seasoning
1/2 tsp. coarsely ground black pepper
2 lb. white American cheese (from the
deli)

tortilla chips, for dipping

Place onion in medium microwave-
save bowl; cover loosely with heavy-
duty plastic wrap & microwave on
High 2 minutes. Combine onion,
garlic & next 5 ingredients in 4 qt.
crockpot. Tear cheese slices into
large pieces & add to crockpot,
stirring until blended. Cover & cook
on Low 2 hours (do not overcook).
Stir dip before serving; keep warm.
Serve with tortilla chips.
Makes 6 Cups

(recipe: mrfood.com)
———————————
Easy Buffalo Chicken Quesadillas

3 C. boneless/skinless chicken breast,
cooked/cubed
1/4 C. unsalted butter, melted
1/2 C. red pepper sauce
6 flour tortillas
3 C. Monterey Jack cheese (or
Mexican cheese blend) shredded

Ranch or Blue cheese salad dressing,
for dipping

In medium bowl place chicken. In
separate bowl stir melted butter &
pepper sauce until completely combined.
Pour sauce over cubed chicken & stir
to coat completely in sauce. Place large,
nonstick skillet or grill pan over medium-
low heat & allow to come to temperature.
Spray surface lightly with nonstick cooking
spray. Place 1 tortilla in skillet then
immediately add 1/2 C. shredded cheese to
cover one half of tortilla; spread 1/2 C.
buffalo chicken on top of cheese then fold
uncovered half on top of chicken/cheese.
Press down on tortilla using a spatula
to force cheese & chicken into contact
with heat, sealing top & bottom. Cook
on first side 2-3 minutes until golden
brown & crispy. Flip tortilla & cook 2-3
minutes on other side. If tortilla becomes too
brown before cheese melts, lower
temperature. Transfer cooked tortilla to
cutting board & cut into wedges. Serve
with Ranch or Blue cheese dressing for
dipping. Makes 8 quesdillas

(recipe: everydaydishes.com)
————————————
Avocado Chipotle Shrimp
(appetizer)

1 T. olive oil
1 tsp. chipotle chili powder
1 tsp. kosher salt
1/2 tsp. garlic powder
1 T. brown sugar
1/2 lb. shrimp, raw/peeled/
deveined (size 51-60)
2 T. oil
juice of half lime (reserve other
half for avocados)
2 T. cilantro, chopped
2 avocados, pitted/cubed
juice of half lime
10-12 cherry or grape tomatoes,
halved
salt/pepper, to taste

1 bag tortilla chips (Scoops)

Mix olive oil, chili powder, salt,
garlic powder & brown sugar in
medium bowl until completely
combined. Add shrimp & stir to
coat. Cover bowl with plastic wrap &
refrigerate at least 1-4 hours.
After shrimp has marinated at least
1 hour, remove from fridge & drain
any excess liquid from bowl. Place a
large skillet over medium-high heat &
add 2 T. oil. When oil is hot, carefully
add shrimp & cook 1-2 minutes per side,
depending on size of shrimp. Transfer
to medium bowl & squeeze juice of half
lime over top. Sprinkle with chopped
cilantro & stir to combine – allow to cool
slightly. In another bowl stir avocado,
lime juice & tomatoes -season with salt/
pepper, to taste. Place approx. 2 tsp.
avocado mixture into each tortilla chip
‘scoop’ & top with a shrimp. Serve
immediately. Makes 25-30 servings.

(recipe: everydaydishes.com)
————————————–
Chicken Spread with Roasted
Vegetables

1 small zucchini
2 C. broccoli florets
1/2 medium red onion, diced
large
1 red bell pepper, seeded/diced
large
2 cloves garlic, peeled
2 T. olive oil
1 tsp. kosher salt
8 oz. cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. dried basil
2 tsp. lemon juice (or red wine
vinegar)
2 boneless, skinless chicken
breasts, cooked
salt/pepper, to taste

Crackers, crostini or fresh veggies
for spreading mixture on

Preheat oven 400 degrees F.
Remove ends from zucchini & cut
in half lengthwise. Using a spoon,
remove all seeds & chop into 3/4″
pieces – place in large bowl. Add
broccoli florets, onion, bell pepper &
whole garlic cloves – drizzle with olive
oil & toss to coat. Spread vegetables
evenly on large rimmed baking sheet &
sprinkle with salt. Roast 18-22 minutes
until softened & brown around edges.
In large bowl stir cream cheese, garlic
powder, onion powder, basil & lemon
juice(or red wine vinegar). Place cooked
chicken in food processor & pulse until
very finely chopped – combine with
cream cheese mixture. Remove veggies
from oven & cool slightly then add to
food processor & pulse to desired
consistency. (You want to leave some
texture to veggies, but they still need to
be spreadable). Fold chopped veggies
into chicken mixture; season to taste
with salt/pepper. Cover & refrigerate
at least 2 hours. Remove from fridge
half hour before serving.
Serve with crackers, crostini or fresh
veggies. Makes 8 servings

(recipe: everydaydishes.com)
—————————————
Baked Rueben Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1 (8 oz) can sauerkraut, rinsed/
drained & chopped
1/2 lb. deli sliced corned beef,
finely chopped
1 C. (4 oz) shredded Swiss cheese
1 T. finely chopped onion
1 T. ketchup
1 T. spicy brown mustard

Preheat oven 375 degrees F.
Spray 2 qt. casserole dish with
nonstick cooking spray. In large
bowl combine all ingredients –
mix well & spoon into prepared
dish. Bake 25-30 minutes until
bubbly & golden. Serve warm.
Serves 6

(recipe: mrfood.com)

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I know that’s a LOT of recipes – ENJOY!!!

Hugs;

Pammie

 

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One CommentLeave a comment

  1. Thank you for the recipes but I think I’ve had enough for now


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