Anyone have a good recipe for appetizers or dips?

Question

We have a family function coming up with about 30 people (adults and children) and we were asked to bring an appetizer or a dip. Any good suggestions. Something that's maybe kid friendly.

Answer 1

YES...this is so easy it'll make you cry. (don't give this out to anybody, okay?)

2 (8oz) blocks of cream cheese, softened
2 medium cucumber, peeled and shredded (leave the seeds in)
A large round of pumpernickel bread plus lots of extra bread (YOU WILL run out)

Mix the cheese and the cucumber together well. Store in fridge overnight in an airtight container.

Dig out the center of the bread to make a bread bowl. Cut up the bread you just dug out into cubes and arrange around the bread bowl on a platter. Pour the cucumber cheese into the bread bowl and serve.

This doesn't need any seasonings...it doesn't even need salt. The cheese has salt already, and the bread has tons of flavor.

So many people ask me for this recipe, and it is so terribly simple. You may need to double the recipe for 30 people. I make this at work every year for about 40, and it is gone fast, even when there is a lot of extra food.

It goes over well with people who are vegetarian, or even people who hate veggies in general. You can start tearing up the bowl to eat that after the cheese disappears.

Answer 2

Categories : Dips/Salsas

Amount Measure Ingredient -- Preparation Method
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1 Can Minced Clams -- Drained And Set Aside
1 8oz Package Cream Cheese -- Softened
1 Tablespoon Mayonnaise -- Utensil Tablespoon Not Measuring Spoon
3 Dash Worcestershire sauce
1 Teaspoon Salt

Mix all ingredients together until smooth.

Keep cold until ready to eat.

I would maybe make 5 or 6 batches of this for 30 people. This is a great family favorite. Not many people dislike it.

Answer 3

Easy Meatball Appetizers
large bag frozen fully cooked meatballs
bottle honey-barbecue sauce
2 tablespoons honey
2 tablespoons dijon mustard

Place meatballs in crockpot for 1- 1/ 2 hrs until cooked through, pour off any water that’s accumulated. Mix honey, mustard and barbecue sauce together and pour over meatballs. Heat through and serve.



Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.



Green Goddess Dip
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.


Onion Dip from Scratch
(ALTON BROWN RECIPE)
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.


KNORR SPINACH DIP
1 (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 package Knorr ® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours.

Answer 4

get some sliced dried beef, spread cream cheese on each slice, roll around a sweet baby pickel(gerkin) it sounds weird and grose, but is actually very good, i have a friend that will not try anything new and if you get her to she automatically says she hates it, but when she tried this she ate like 10 of them, so make alot for 30 people youll need like 4-5 jars of pickels and beef, and maybe 3 8 oz packs of cream cheese, id go with 4 just to be sure on the cream cheese, but i like alot of cream cheese, they are so easy to make, no cooking, and the beef is dries, so you dont have to wory about it spoiling, but they are better a little cold.

Answer 5

Pizza Fondue is a tremendous dip to make. You cook dinner it contained in the crock pot. that's: 16oz dice cheese, 2 cups shredded mozzarella, a million 28oz jar spaghetti sauce, a million/2 cup pink meat broth or pink wine. you positioned all of them contained in the crock pot and enable it simmer for an hour then dip italian bread in it.

Answer 6

"Hidden Valley Pinwheels" - 3 dozen

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 (8 oz.) pkgs. cream cheese; softened
2 green onions (scallions); minced
4 (12") flour tortillas
1 (4 oz.) jar diced pimentos
1 (4 oz.) can diced green chiles
1 (2.25 oz.) can sliced black olives

Mix first 3 ingredients; spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese; roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1" pieces; discard ends. Serve with spirals facing up.


"Original Ranch Dip"

Mix 1 (1 oz.) packet Hidden Valley Original Ranch Dressing or Dips Mix with 1 (16 oz.) container sour cream. Refrigerate 1 hour before serving.
VARIATIONS - Stir in one of the following:
2 tbsp. diced green onions (scallions)
1 (6 1/2 oz.) jar marinated artichokes; drained and chopped
1 cup diced avocado


"7 Layer Sombrero Dip"

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1 cup sour cream
1 (16 oz.) can refried beans
1 cup diced tomatoes
1 (4 oz.) can diced green chiles; drained
1 (2.25 oz.) can sliced black olives; drained
3/4 cup EACH shredded Cheddar cheese and Jack cheese
Chopped avocado

Spread beans on 10" serving platter. Blend sour cream and dressing mix; spread over beans. Layer remaining ingredients. Serve with tortilla chips.


"Kellogg's Crispix Mix Original Recipe" - about 9 cups

7 cups Kellogg's Crispix cereal
1 cup mixed nuts
1 cup pretzels
3 tbsp. margarine; melted
1/4 tsp. garlic salt
1/4 tsp. onion salt
2 tsp. lemon juice
4 tsp. French's Worcestershire Sauce

Combine cereal, nuts and pretzels in a 13x9x2" baking pan; set aside.
Stir together remaining ingredients. Gently stir spices and margarine into cereal mixture until evenly coated.
Bake at 250* about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

Answer 7

Very good Spinach Artichoke Dip:
INGREDIENTS

* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

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I usually make it without the chicken livers, but that was only after I found out that liver was in it. It still tastes great with them in it, but the thought bugs me. Serve it with sweet and sour sauce.
Rumaki:
1 lb chicken livers
8 ounces water chestnuts, Drained
12 slices bacon
1/4 cup soy sauce
1/2 teaspoon ginger, Powdered
1/2 teaspoon Chinese five spice powder or curry powder

1. Cut the chicken livers in half or into large chunks.
2. Cut the largest chestnuts in half.
3. Cut the bacon strips in half, crosswise.
4. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
5. Place in a shallow pie plate as you make them.
6. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
7. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
8. Serve hot.

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Fruit Salsa and Cinnamon Chips

INGREDIENTS

* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Answer 8

There is a recipe for crab cakes on the back of the black lump meat crab can that is outstanding. I would just shape them into small balls instead of meal sized cakes and adjust the cooking time. All the kids I know love shellfish.

Answer 9

suggest you check out Kraftfoods.com They have many recipes and ratings with pictures. You'll find something good.

Answer 10

Pumpernickel Bread Dip

16 oz sour cream
0.5 pkg of leek soup- knorr
box of frozem spinach- place it on a warm skillet ,set on midium high and mix until defrosted
1 round loaf of pumpernickel
1 cup walnuts , chopped

In a bowl mix sour cream with leek soup powder and spinach, season with salt and pepper and chill it .

Hollow out the center of the bread making a bowl out of it. PLace chilled mixture in the center of the bread. Use leftovers of the bread to dip in the mixture. -- cut up crudites for the adults.
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Fondue is making a comeback. Dip fruits, pretzels, potato chips, marshmallows.
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Chile and Cheese Empanaditas
Serving Size : 16

1 cup shredded hot pepper Monterey Jack cheese (4 oz)
1/3 cup chopped green chiles (from 4.5-oz can)
1 box (15 oz) refrigerated pie crusts
1 egg, beaten
1 cup Thick 'n Chunky salsa

Heat oven to 400°F. In small bowl, mix cheese and green chiles.

Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust.

Spoon cheese mixture evenly onto half of each dough round. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on ungreased cookie sheet. Brush tops with egg. Cut small slit in top of each.

Bake 12 to 16 minutes or until golden brown. Serve warm with salsa.
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Spicy Mexican Quiche Cups
Serving Size : 22

1/2 lb bulk hot Italian sausage
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup chopped jalapeño chiles, seeds removed, if desired
6 eggs
6 tablespoons Thick 'n Chunky salsa
1 box (15 oz) refrigerated pie crusts, softened as directed on box

1. Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
2. In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
3. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
4. Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
5. Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.