Beer Cheese Dip

Ingredients

1 (8oz) package cream cheese, softened

1 (8oz) package Velveeta, diced

1/2 can beer, room temperature

1 clove garlic, peeled and crushed

In a medium bowl, whip together cream cheese, Velveeta, beer and garlic. Continue whipping until smooth. Serve with potato chips, warm bread, pretzels, or fresh veggies.

Variation: If the above recipe is too boring, add a package of ranch dip mix. Yum!

Mini Chicken Pot Pies

Ingredients

Chicken Mixture

1tbsp vegetable oil

1lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped

1/2 cup chicken broth

1cup frozen mixed vegetables

1/2 tsp salt

1/4 tsp pepper

1cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick mix

1/2 cup milk

2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

This recipe could also be made with the left-overs from a grocery store rotisserie chicken.  Shred the leftovers and mix with thawed vegetables, cheese and seasonings. Omit chicken broth and skip the skillet step. Follow remaining steps as directed.

10 Minute Appetizer 3-Ways

Ingredients:

1 pkg. (8 oz.) softened cream cheese and 1/2 cup whip dressing 

Mix & match your recipe from these options...

1/2 cup Chunky Salsa

1 cup chopped tomatoes

1 cup shredded lettuce 

1 cup Mexican Style shredded cheese

1 cup chopped tomatoes 

1 cup chopped cucumbers

1/4 cup chopped black olives 

1 cup crumbled Feta Cheese with Garlic & Herb

1/4 cup pesto 

1/4 cup chopped artichokes

1 cup chopped roasted red peppers

1 cup shredded Italian cheese

1/2 cup spaghetti or pizza sauce

1/4 cup chopped Pepperoni

1/2 cup chopped green peppers

1 cup shredded Italian cheese

Mix cream cheese and dressing until blended; spread onto serving dish.

Add toppings.

Sprinkle with 1 cup cheese.

Serve with crackers or fresh vegetables.

Cajun Marinated Shrimp and Corn

Ingredients

3/4 cup olive oil

1/2 cup red wine vinegar

3 Tbsp Creole mustard (like Zatarain's)

2 Tbsp chopped green onions

2 Tbsp chopped fresh parsley

2 lbs precooked shrimp (41-50 count), peeled and deveined

2 cups frozen corn, cooked according to package directions and cooled

Salt to taste

Freshly ground black pepper to taste

In medium bowl, combine oil, vinegar, mustard, green onion, and parsley. Whisk to blend. Set aside.

Combine corn and shrimp in large shallow container. Pour on the marinade and toss to coat evenly. Cover and chill for about 4 hours. Serve cold.

Serve as an entree or with tortilla chips as an appetizer.

Stuffed Pizza Bites

Ingredients
1 roll refrigerated pizza dough
2 Tbl. grated Parmesan cheese
1 Tbl. olive oil or melted butter for brushing tops
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Marinara/pizza sauce for dipping

Preheat oven to heat specified on pizza dough package (usually it's 400 degrees).

In a bowl, mix together garlic powder, Italian seasoning, and Parmesean cheese. Set aside for later.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. Remember that you want to be able to close up the squares, so don't overstuff them.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic, Italian seasoning and Parmesan cheese mixture.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Peanut Butter & Yogurt Dip

Ingredients

1/2 cup peanut butter

1 cup nonfat vanilla yogurt

6 cups assorted fruit (apple slices, bananas, strawberries, peaches, etc.)

Combine peanut butter and yogurt in medium bowl.  Use as a dip for fruit or try topping with whole grain granola.

Buffalo Chicken Dip

Prep Time: 5min
Bake Time: 20min
Makes: 4 cups

Ingredients
1 pkg (8oz) cream cheese, softened
2 cans (12.5 oz each) canned chicken breast, drained OR 2 cups cooked chicken
1/2 cup Frank's RedHot Buffalo Wings Sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
Assorted fresh vegetables, and or crackers for dipping

Mix ingredients in deep baking dish until smooth.
Bake at 350F for 20min until hot and bubbling.

From franksredhot.com

Sweet Chili Cream Cheese Dip

Place an 8oz package cream cheese in center of pie plate
Let soften
Surround cream cheese with veggies, crackers, tortilla chips, or pretzel sticks
Pour 1/2 cup Frank's RedHot Sweet Chili Sauce over cream cheese just before serving

From franksredhot.com

Cheesy Spinach & Bacon Dip

Prep: 10 min
 Makes: 4 cups or 32 servings

Ingredients:
 1 pkg (10oz) frozen chopped spinach, thawed, drained
1 lb (16oz) Velveeta, cut into 1/2 in cubes
4oz (1/2 pkg) Cream cheese, cubed
1 can (10oz) Rotel, undrained
8 slices bacon, cooked, crumbled



Microwave ingredients in microwaveable bowl on HIGH for 5 min, or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

From: velveetarotel.com

Southwestern Egg Rolls with Avocado Ranch

(makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.

From: CakeandAllie

Zucchini Chips

Ingredients:

1/4 cup Homemade Breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk (I used oat milk)
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)
Preparation:

Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
Nutritional Info:

Makes 2 servings.

Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:

These chips are best eaten right out of the oven. They don’t save well.

From The Joy of Clean Eating

Phyllo Onion Rolls

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients:

8 oz. pkg. cream cheese, softened
2 cups grated Gruyere or Swiss cheese
2 onions, chopped
3 cloves garlic, minced
1/4 cup butter
1/2 teaspoon dried thyme leaves
1/8 tsp. pepper
18 (9" x 14") sheets filo dough, thawed
More melted butter (I use about 1/3 cup)
Preparation:
In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, sauté onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes.
Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
Take the onion mixture, divide it into six parts, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.
When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10.

You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.

Praline Cranberry Dip

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

1/4 cup finely chopped almonds
1/4 cup sugar
1 Tbsp. butter (no substitute)
8 oz. pkg. mascarpone cheese, softened
2 Tbsp. orange juice
1/3 cup dried cranberries
Preparation:

Line a baking sheet with parchment paper and set aside. In a heavy skillet, cook almonds, sugar and butter over medium heat until the sugar begins to melt. Do not stir during this time, but shake the skillet occasionally. When the sugar starts to melt (it will look syrupy around the edges), turn heat to low and cook until sugar and almonds are golden, stirring constantly with a wooden spoon.
Immediately spread mixture onto the parchment paper and let cool. Break into chunks (here's where it's candy!). For the recipe, process in a food processor or place in plastic bag and pound with a rolling pin until crushed.
Beat together the cheese and orange juice in a small bowl until fluffy and well blended. Stir in the crushed toffee and cranberries. Chill, covered, up to 3 days.
Serve this dip with plain cookies, like sugar cookies, pirouette cookies, and gingerbread cookies, and fruits like pear and apple slices. Dip the pear and apple slices into lemon water so they don't turn brown.

Cheese Balls Three Ways

Yields: Makes three 4-inch cheeseballs; serves 8 to 10

Ingredients

Base Recipe:
1/2 cup(s) (1 stick) unsalted butter, softened
3 package(s) (8 ounces each) cream cheese
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) Worcestershire sauce
5 dash(es) hot sauce (such as Tabasco)
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground white pepper

Cheddar and Cranberry:
8 ounce(s) sharp orange cheddar cheese, finely shredded
2 tablespoon(s) store-bought chutney
3/4 cup(s) dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounce(s) Roquefort cheese
1 shallot, minced (1 tablespoon)
2 teaspoon(s) brandy (optional)
1 cup(s) toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounce(s) goat cheese
2 tablespoon(s) finely chopped scallions
1/3 cup(s) fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Hot Spinach Dip Recipe

Yields: Makes 3 cups
Total Time: 1 hr
Prep Time: 30 min

Ingredients

2 teaspoon(s) olive oil, plus more for baking dish
1 medium onion, diced
2 clove(s) garlic , minced
2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
1/2 cup(s) milk
6 ounce(s) reduced-fat bar cream cheese
3 dash(es) Worcestershire sauce
3 dash(es) hot sauce, such as Tabasco
3/4 cup(s) shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Grilled Pineapple

1/2 cup honey
1/4 cup lime juice

Fresh pineapple rings from produce section OR canned pineapple rings in juice
Preheat grill, while waiting:
Mix honey and lime, brush both sides of rings with mixture
Grill rings for 3 - 4 minutes, turning halfway to get grill marks on both sides
Brush with more honey-lime mixture while still hot

These make a great appetizer or dessert, and they are excellent on Hawaiian style hamburgers.

Avocado Dip

8oz container fat free or low fat sour cream
1/2 small onion, chopped
1/8 teaspoon hot sauce
1 large ripe avocado, peeled, pitted and mashed<

In a small bowl, combine the sour cream, onion, hot sauce and avocado. Mix to blend the ingredients evenly. Serve with baked tortilla chips or sliced vegetables.

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Tomato Bacon Biscuit Cups

Makes 20

One package store bought buttermilk biscuit dough
5 slices Bacon
One large tomato, diced
Half of a sweet onion, diced
1/2 c. fat free sour cream
3 oz. grated mozzarella
1/4c. diced green onions
Coarsely ground black pepper

Preheat the oven to 375 degrees and coat a mini muffin pan with non-stick cooking spray.
Cook the bacon over medium heat until crispy and drain on paper towels.
In a mixing bowl combine the tomatoes, onion, onions, sour cream, cheese, black pepper, and then crumble your cooked bacon into the bowl.Combine thoroughly and set aside.
Remove the biscuit dough from the package and divide each biscuit in half horizontally.
Push each half down into a cup of the muffin pan then scoop a heaping teaspoonful of the tomato/bacon mixture into the biscuit cup.

Fill all twenty biscuit cups and then bake for 18 minutes or until golden brown.

Seven Layer Dip

1 can refried beans
Small can chopped green chilies
2 tsp fresh lime juice
1 ½ tsp chili powder
¼ tsp ground cumin
Salt
Pre-made, low sodium guacamole
1 8oz container fat free sour cream
 1 8oz jar salsa (drain if runny)
½ cup sliced black olives, drained
2 cups Pepper Jack , Sharp Cheddar or Mexican Blend Cheese
2/3 cup thinly sliced green onion

Mix beans, chilies, lime juice, chili powder, cumin & pinch of salt in small bowl.
Spread bean mixture, then guacamole, then sour cream, and finally salsa over bottom of 9x9 or similar sized dish.
Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days)
Sprinkle with green onion and serve


I have taken this to many parties and potlucks and it is always a big hit. Sometimes I cheat and skip the chopped green chilies because they are not always easy to find. Also, you can substitute pico de gallo instead of salsa, delicious!

Mini Pizzas

3 tubes refrigerated prepared buttermilk biscuits
Nonstick vegetable cooking spray
1 package pepperoni
1 cup pasta sauce
1 cup shredded part-skim mozarella cheese

Bake biscuits according to package instructions. Allow to cool.
Spray cookie sheet with nonstick spray.
Cut biscuits in half and arrange, split side up, on a cookie sheet. Set aside.
Bring oven heat to 400 degrees.
Spread sauce evenly over biscuit halves.
Sprinkle with cheese.
Top with one pepperoni
Bake for 12 minutes, or until topping is golden brown.

Excellent appetizer or party snack!