*~ Appetizers ~*

[dntbgmeb4cofe]

           Appetizer Wreath

 

• 16 Servings
• Prep: 20 min. Bake: 15 min. + cooling

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dill weed
• 1/8 teaspoon garlic powder
• 1-1/2 cups chopped fresh broccoli florets
• 1 cup finely chopped celery
• 1/2 cup finely chopped sweet red pepper
• Celery leaves

Directions

• Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
• Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
• In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Nutrition Facts: 1 serving (1 slice) equals 125 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 166 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

[dntbgmeb4cofe]

Warm Spinach & Artichoke Cups

prep time 20 min  total time 34 min  makes 24 servings 

what you need

24 won ton wrappers

1 can  (14 oz.) artichoke hearts, drained, finely chopped

1 cup KRAFT Shredded Mozzarella Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, squeezed dry

1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/3 cup  KRAFT Grated Parmesan Cheese

1/4 cup finely chopped red peppers

2 cloves  garlic, minced

make it

HEAT oven to 350°F.

PLACE 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges of wrapper extending over top of cup. Bake 5 min. Meanwhile, combine remaining ingredients.

SPOON artichoke mixture into won ton cups.

BAKE 12 to 14 min. or until filling is heated through and edges of cups are golden brown.

[dntbgmeb4cofe]

Spinach-Cheese Balls with Pasta Sauce 

• 35-40 Servings
• Ready In Time 1 hour

Ingredients

• 1 (9 oz.) box Green Giant® frozen spinach
• 1 large egg, slightly beaten
• 1 cup (4 oz.) shredded Parmesan cheese
• 1 cup (4 oz.) shredded mozzarella cheese
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried oregano leaves
• 1/2 cup sour cream
• 2 tbsps. Crisco® Extra Virgin Olive Oil
• 1 (15 oz.) container ricotta cheese
• 2 cups Pillsbury BEST® All Purpose Flour
• Crisco® Vegetable Oil, for deep frying
• 3/4 cup Progresso® Italian style bread crumbs
• 1 (25.5 oz.) jar Muir Glen® organic garden vegetable pasta sauce, heated

Directions

• Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
• Mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese in large bowl until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
• Fill a 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F (or use deep fryer, add oil to fill line and heat to 350°F).
• Place bread crumbs in small bowl. Shape spinach-cheese mixture into 1-1/2 inch balls (about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
• Fry 6 balls at a time for 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping. Yield: 35 to 40 balls.

[dntbgmeb4cofe]

by SkyKitty on Nov. 3, 2009 at 1:53 PM Spinach balls...suprisingly my kids love them..especially as a cold snack. 1 pkg. stove top stuffing mix 1-2/3c. hot water 1/4 c. butter or margerine 2 pkg. chopped frozen spinach 1 c. grated parmesan cheese 1c. mushrooms (optional) 1 small onion, finely chopped 4 eggs preheat oven to 400 degrees. mix stuffing mix, hot water and butter in large bowl until well blended. Add remaining ingredients; mix lightly. Shape into balls, each about 1 inch in diameter. Place in single layer baking pan sprayed with cooking spray. Bake 15 to 20 minutes or lightly browned.

[carolina_gal]

 7-Layer Taco Dip
http://www.recipe4living.com/recipes/grandma_annette_s_7_layer_taco_dip.htm

■2 cans bean dip (Fritos' is my favorite)
■3-4 avocados
■2 Tbs. lemon juice
■1 1/2 C. sour cream
■1/2 C. mayonnaise
■1 pkg. taco seasoning
■2-3 tomatoes, seeded and chopped
■1 bunch green onions, chopped
■1 small can black olives, sliced
■Shredded cheddar cheese

Pit avocados, mix with lemon juice and set aside. Combine sour cream, mayonnaise and taco seasoning until well-blended. Layer ingredients starting with bean dip, then avocado, taco seasoning-mayo mixture, tomatoes, green onions, olives and finish off with cheddar cheese on top.

 

[carolina_gal]

 Excellent Pinwheel Appetizers
http://www.cooksrecipes.com/appetizer/excellent_pinwheel_appetizers_recipe.html

1 (8-ounce) package cream cheese, softened
1/2 packet dry ranch dressing mix
16 slices ham
4 (10-inch) flour tortillas
2 cups shredded colby-jack cheese
1 (6-ounce) can whole black or green olives, pitted, drained
Mix cream cheese and ranch dressing together in a bowl. Spread onto each tortilla. Arrange 4 slices of ham on top of cream cheese. Spread cheese evenly on top of that.
Starting at one end roll each tortilla tightly. Slice each roll into 1-inch-thick slices. Secure with a toothpick and spear an olive on top of each toothpick. If making ahead, refrigerate until ready to serve.
Makes 48 appetizers.

[carolina_gal]

 

Fiesta Dip

 

1/3 cup onion, diced
1 teaspoon olive oil
2 medium tomatoes, seeded and chopped
1 tablespoon canned chopped green chiles
1 (10-ounce) package chopped frozen spinach, thawed and well drained
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, coarsely grated
1 cup (4 ounces) Wisconsin Queso Quesadilla Cheese, coarsely grated
1 8-ounce package Cream Cheese
1 (2.25-ounce) can sliced ripe olives, drained
Blue and yellow corn tortilla chips for accompaniment

1. Preheat oven 400°F (205°C).
2. Cook onion in olive oil in medium skillet over medium-high heat 5 minutes or until tender. Add tomato and chiles; cook 2 minutes. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
3. Spoon mixture into a buttered 2-quart baking dish.
4. Bake, uncovered, for 30 to 35 minutes or until golden and bubbly.
5. Serve warm with tortilla chips.

Makes 6 cups.

[carolina_gal]

 

Warm, Cheesy Chili Cream Cheese Dip

 

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can chili with or without beans

2 cups shredded cheddar cheese

1/4 cup chopped green onions for garnish (optional)

 

Corn chips for accompaniment

1. Preheat oven to 350°F (175°C).
2. Spread the cream cheese in the bottom of a glass 9-inch pie plate.
3. Spoon the chili on top of the cream cheese.
4. Top with the grated cheddar cheese.
5. Bake for 20 minutes or until hot and cheese is melted.
6. Serve dip with corn chips.

[SanDiegoMaxMom]

THis is delicious...I've made it with different meats and so far italian sausage has been our favorite.  Better make 2 because one is never enough!

Mississippi Sin

1 French Bread or Italian Bread Loaf (the wider the better)
2 c shredded cheddar cheese
2 c chopped ham (or shredded chicken or ground beef or sausage)

½ c chopped green onions
1 8 oz sour cream
1 8 oz cream cheese
¼ c green chopped green chilies
few jalepenos

Hollow out the loaf of bread by cutting the top of loaf and removing it (try to keep in one piece and don't discard --this is placed back on top).
Mix all ingredients in bowl. Scoop into the bread-place top back on and wrap in foil two times. Bake at 325° for 1 hr 20 minutes.

Serve with chips, crackers, tortillas.

 

[carolina_gal]

BLT Dip

http://www.mccormick.com/Recipes/Appetizers-Snacks/BLT-Dip.aspx

1 pound bacon, cooked, crumbled

1 cup mayonnaise

1 cup sour cream

1 teaspoon McCormick® Onion Powder

1 teaspoon seasoned salt

2 medium tomatoes, seeded and finely chopped

DIRECTIONS1. Mix all ingredients in large bowl until well blended. Cover.

2. Refrigerate until ready to serve. Serve with crackers or toasted bread slices.

[carolina_gal]

 Layered Black Bean Dip
http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/layered-black-bean-dip/

 

•2 cans 15 0z. Black Beans, Drained
•¼ teaspoons Ancho Chile Powder (or Preferred Chili Powder)
•¼ teaspoons Cumin
•¼ teaspoons Salt
•¼ teaspoons Black Pepper
•4 ounces, weight Queso Or Monterey Jack Cheese, Shredded
1/3 cups Cilantro Leaves, Packed
•3 whole Poblano Peppers, Roasted (or Not)
•1 Tablespoon Olive Oil
1/3 cups Diced Tomato
1/3 cups Corn, Drained

Heat the beans in a saucepan over medium heat.

Add the ancho chili powder, cumin, salt and pepper and combine well.

When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.

Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed, add some of the bean juice for a smooth consistency.

In a food processor, place the cilantro, peppers and 1 tablespoon of olive and process until smooth.

Spread the bean mixture in the bottom of a oven safe dish.

Spread cilantro/pepper mixture over the black bean mixture.

Add the tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts and begins to brown, about 10-15 minutes.

Serve with chips, bruschetta, in a burrito or whatever tickles your fancy