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.

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

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

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.