Recipes
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Apricot cream Cheese Spread
Combine apricots & water in small saucepan. Bring to boil; cover, reduce
heat, and simmer 10 minutes. Drain well.
Beat cream cheese at medium speed with electric mixer, until it's smooth
and fluffy. Stir in the apricots and remaining ingredients.
Serve on crackers. (Also yummy on an English muffin or bagel.)
Yield: About 3 and 1/2 cups.
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Category: Dips and spreads
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Artichoke and Parmesan Dip
Place artichokes, mayo, scallions and garlic in a blender container. Cover
and blend until smooth. Transfer to a medium bowl and stir in the yogurt,
pepper and cheese.
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Category: Dips and spreads
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Artichoke Appetizer
Saute' onions and garlic in artichoke oil; then drain. Mix all ingredients and
spread in greased 8x8" pan. Bake at 325 for 30 min.
Can be baked, frozen and re - heated.
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Category: Dips and spreads
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Artichoke Baskets With Caper Dip
Impress your favorite valentine with these lovely artichoke baskets filled
with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off
stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap
artichokes in plastic wrap and place on microwave safe plate or place in a
microwave safe casserole. Add 1/4 cup water and cover. Place in microwave
and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled
off and base pierces easily with fork
rotate and rearrange halfway through cooking. Let stand 3-5 minutes.
TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper
brine.
TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve
leaves
Carefully remove and discard the choke. Place on small plate. Fill inside
of basket with caper kip and allow some to spill out onto the plate. Chill
until ready to serve. If desired serve with reserved artichoke leaves.
NOTE* If desired, artichokes can be cooked on stove top. Place trimmed
artichokes stem side down in small saucepot just big enough to hold them
snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes
over medium heat until done as above. With tongs, remove from pot; drain.
Makes 2 servings.
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Category: Dips and spreads
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Artichoke Dip 2
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.
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Category: Dips and spreads
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Artichoke Dip 3
Mix together all ingredients, except 1/4 cup parmesan cheese. Spread in a
8 x 11 inch cake pan. Sprinkle with remaining parmesan cheese. Bake at
350=B0 for about 30 minutes.
Serve it with Ritz crackers.
Variation: Spread on bagel halves and broil until bubbly and golden.
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Category: Dips and spreads
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Artichoke Dip 4
1) Break artichokes up into small pieces.
2) Add rest of ingredients and toss (like "chicken salad")
3) Salt and pepper to taste.
4)Place in baking dish (9 x 9 or 7 x 11). Sprinkle with additional cheese.
5)Bake 25 minutes 350 degrees
NOTES : Serve with warm, thinly sliced sourdough baguettes.
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Category: Dips and spreads
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Artichoke Dip Appetizer
The following appetizer is sure to be a crowd pleaser. I have never taken it
anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, seperate and bake on a cookie
sheet until crispy (approx 5 minutes). Combine all other ingredients and mash
(a KitchenAid mixer works great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serve hot out of the oven and scoop up dip with pita bread. If you intend
to take this to a party or are having friends over be prepared to recite
this recipe a number of times.
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Category: Dips and spreads
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Artichoke Dip Ii
Drain artichoke hearts and break apart. Cut up green chiles. Mix all
ingredients together. Bake at 350F for 30 minutes. Serve wit tostada
chips.
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Category: Dips and spreads
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Artichoke Shrimp Spread
Mix all and spread on both halves of bread. Lace with a little more olive
oil. Cut in 1-1/2" slices and put in a 300~ oven for 5 to 8 minutes to heat
until bubbly.
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Category: Dips and spreads
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Artichoke Spinach Dip
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2 1/2 cups.
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Category: Dips and spreads
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Artichoke-Chili Dip
Preheat oven to 375øF. Meanwhile, in 1-quart casserole, stir soup and
cream che
ese until as smooth as possible. Stir in artichokes, chilies and Parmesan.
Bake 15 minutes or until hot and bubbling. Stir; sprinkle with paprika. Serve
with crackers or tortilla chips for dipping. Makes about 3 1/2 cups.
TO MICROWAVE:
In 1 1/2-quart microwave-safe casserole, stir soup and cream cheese until smoot
h. Stir in artichokes, chilies and Parmesan. Microwave, uncovered, on HIGH 6
minutes or until hot, stirring twice during cooking. Sprinkle with paprika. S
erve as directed.
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Category: Dips and spreads
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Artichoke-Chili Dip
Combine the chopped artichoke hearts, chopped chili pepperrs, cheese, and mayon
naise. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree ov
en about 20 minutes or till heated through. Serve warm with tortilla chips and
breadsticks. Makes about 2 3/4 cups.
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Category: Dips and spreads
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Asparagus Dip
Combine all ingredients in small bowl; stir until well combined. Cover; refrig
erate several hours to blend flavors. Serve with crackers or chips. 1 1/2 CUP
S.
A healthful but flavorful dip you can make ahead.
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Category: Dips and spreads
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Avocado and Raisin Dip
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1 2/3 cups of dip.
Ingredients
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Category: Dips and spreads
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Avocado Banana Spread
Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup.
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Category: Dips and spreads
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Avocado Dip
Place all ingredients in blender; cover. Blend on high until smooth.
Cover; chill.
Makes 2 cups.
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Category: Dips and spreads
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Avocado Dip 2
In a mixing bowl, mash avocado. Add onion,
mayonnaise, thyme, basil, rosemary, sage,
marjoram, and sour cream. Mix well. serve with
crackers or chips.
Yields 2 cups.
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Category: Dips and spreads
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Avocado Pate With Pecans
Line a 6 cup rectangular glass loaf pan or ceramic dish with 3
layers of waxed paper, extending over long sides only. Brush top
sheet of paper generously with oil. Puree avocados and cream cheese
in processor. Add shallots, lemon juice, garlic, chili powder and
salt and blend 30 seconds. Transfer mixture to prepared pan; smooth
top. Press plastic wrap onto surface of pate and refrigerate at least
6 hours or overnight.
Remove plastic and unmold onto a platter lined with the lettuce
leaves. Mix parsley and pecans and sprinkle over the pate. Garnish
with olives and tomatoes. Surround with tortilla chips.
Ingredients
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Category: Dips and spreads
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(Beary) Christmas Popcorn Snacks
Place popcorn in a very large bowl. In a medium saucepan, combine
marshmallows, butter and milk. Stirring constantly, cook over low heat
until marshmallows are melted. Remove from heat and stir in peanut
butter, vanilla, and salt. Pour marshmallow mixture over popcorn and
stir until evenly coated. Using lightly greased hands, press about 1/2
cup popcorn mixture into a 4 - 1/2 inch bear shaped mold. Transfer to
waxed paper. Press 2 chocoalte chips and 1 candy into bear for eyes and
nose. Repeat with remaining popcorn mixture. Cool completely. Tie
ribbon around neck of each bear.
Ingredients
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Category: Snacks
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