Looking for a great tasting appetizer recipe???

Answer 1

Oooookay...

Bean Dip

4 cups cooked, mashed pinto beans – can use leftovers
2 cups chopped pasteurized cheese
1 dash hot pepper sauce
2 jalapeño peppers chopped fine
1 T chili powder
¼ t garlic powder
½ t salt

Combine all ingredients and cook in sauce pan over low heat for about 10 minutes. Serve with chips and crackers.

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Hot Cheese Snacks

1 cup grated sharp cheese
½ cup soft butter or oleo
1 cup and 2 T flour
Ground hot pepper

Mix cheese, butter and pepper. Add flour and mix well. Roll into marble sized balls and place on ungreased baking sheet. Press well with fork. Chill. Set oven at 450° and bake 10 minutes. Better served hot.

Answer 2

Creamy Spinach Dip
This is perfect for any party or Friday night snack.
This dip is great with raw vegetables, crackers, or bread pieces. You can also hollow out a small round of sourdough or your favorite kind of bread and fill with this dip for your guests. Save the top of the bread as a delicious covering for your "dip bowl

What You Need:
8 ounces cream cheese -- cubed
5 ounces frozen chopped spinach
2 tablespoons pimento -- diced
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt or regular salt
1/4 cup whipping cream
2 tablespoons Parmesan cheese -- grated
2 teaspoons onion -- finely chopped
1/2 teaspoon thyme

What You Do:
Combine cream cheese and cream in crock pot. Cover and heat until cheese is melted, 30 to 60 minutes.
Add remaining ingredients.
Cover and heat 30 minutes.

Answer 3

All about the spinach artichoke dip baby. Enjoy!

Zesty Spinach Artichoke Dip

1 Family Size bag Baby Leaf Spinach
2 cans quartered artichoke hearts packed in water, chopped
2 8oz pckg cream cheese
1 c grated parmesean cheese
1 packet of Good Seasons Zesty Italian Dressing mix
2 cup bag of shredded Mozarella cheese

Cook spinach over medium heat covered until wilted. Add cream cheese and let cheese soften. Add artichoke hearts, parmesean cheese and spices and mix together. Let this mixture simmer over low heat for appx 15 minutes. Pour into a baking dish and sprinkle with mozzarella cheese and bake in the oven until golden and bubbly. Serve with tortilla chips or as a side dish.

Answer 4

MEXICAN TACO DIP:
1 (8 ounces) package cream cheese (softened)
1 (16 ounces) pint sour cream
1 package Taco Seasoning Mix
2 to 3 cups lettuce, chopped
1 tomato, chopped
1 small onion, chopped
1 (8 ounces) Cheddar Cheese, shredded
1 small can olives, sliced, drained
Tortilla Chips
Mix together cream cheese, sour cream and taco seasoning mix and chill overnight.
The next day smooth mixture in a pan. Top with lettuce, tomato, onion and shredded cheese and olives. Refrigerate to chill. Serve with tortilla chips.

SUE's ALMOND PINECONE DIP:
1 1/4 cups whole natural almonds
1 (8 oz.) package cream cheese, softened
1/3 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper
Assorted Crackers for serving
Spread almonds in a single layer in shallow pan or cookie sheet. Bake at 300 degrees for 15 minutes, stirring often, until almonds just begin to turn color.
Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well.
Cover and chill overnight.
Form cheese mixture into shape of pinecone on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial or real pine sprigs that have been cleaned. Serve with assorted crackers.

Answer 5

Cheese Crisps with Crème Fraiche and Caviar

Ingredients
•1 cup whipping cream
•2 tablespoons buttermilk
•8 ounces Parmigiano-Reggiano cheese, finely shredded
•3 ounces salmon roe or caviar (3 tablespoons)

Directions
1. For crème fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour into a small clean jar. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened. Do not stir. Store, covered, in the refrigerator up to 1 week.
2. Place a mounded tablespoon of cheese onto a nonstick cookie sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
3. To serve, invert cheese crisps onto serving platter and top each with a rounded tablespoon of crème fraiche and a rounded 1/4 teaspoon caviar. Serve immediately. Makes about 24 appetizers.
Make-Ahead Tip: Refrigerate cheese crisps in an airtight container for up to 8 hours.

Answer 6

there are many cookbooks and online sites with recipes, but a good one that most people seem to like is "spinach artichoke dip"....