Hot Chicken Dip
2 - 10 Oz Cans Chunk Chicken
1 – 14½ Oz Can Diced Tomatoes With Green Chile Peppers
1 - 8 Oz Pkg Cream Cheese
2 – 10 ¾ Oz Cans Condensed Cream Of Chicken Soup
In A Medium Saucepan Over Medium Heat, Mix Together The Chicken, Diced Tomatoes With Green Chile Peppers, Cream Cheese & Cream Of Chicken Soup. Cook 20 Minutes, Stirring Frequently, Until The Dip Begins To Thicken.
Transfer To A Crock Pot To Keep Warm.
Makes 6 Cups.
Hot Sausage Dip
This Spicy Sausage Dip Is Great With Tortilla Chips Or Crackers.
1 Lb Ground Pork Sausage
1½ Cups Chopped Onions
1 - 10 Oz Can Diced Tomatoes With Green Chile Peppers, Drained
1 - 8 Oz Pkg Cream Cheese
1 - 16 Oz Container Sour Cream
1 Tbsp Crushed Red Pepper
Place Pork Sausage In A Large, Deep Skillet. Cook Over Medium High Heat Until Evenly Brown. Drain Sausage & Stir In Onions. Cook Until Slightly Tender, About 2 Minutes.
Mix In Diced Tomatoes With Green Chile Peppers. Stirring
Occasionally, Allow The Mixture To Simmer Approximately 15 Minutes.
Blend Cream Cheese & Sour Cream Into The Sausage Mixture.
Season With Crushed Red Pepper.
Makes 6 Cups.
Hot Pizza Dip
All Your Favourite Pizza Ingredients In A Hot Dip Made In The Microwave.
Serve With A Sliced French Baguette.
1 - 8 Oz Pkg Cream Cheese, Softened
½ Tsp Dried Oregano
½ Tsp Dried Parsley
¼ Tsp Dried Basil
1 Cup Shredded Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Pizza Sauce
2 Tbsp Chopped Green Bell Pepper
2 Oz Pepperoni Sausage, Chopped
2 Tbsp Sliced Black Olives
In A Small Bowl, Mix Together The Cream Cheese, Oregano, Parsley, & Basil.
Spread Mixture In The Bottom Of A 9 Inch Pie Plate, Or A Shallow Microwave-safe Dish.
Sprinkle ½ Cup Of The Mozzarella Cheese & ½ Cup Of The Parmesan Cheese On Top Of The Cream Cheese Mixture.
Spread The Pizza Sauce Over All.
Sprinkle With Remaining Cheese, Then Top With Green Pepper, Pepperoni & Olive Slices. Cover, & Microwave For 5
Minutes.
Serve Hot.Layered Catfish Dip
3 Cups Water
1 Lb Catfish Fillets
12 Oz Cream Cheese, Softened
2 Tbsp Mayonnaise
2 Tbsp Worcestershire Sauce
1 Tbsp Lemon Juice
Dash Garlic Salt
1 Sm Onion, Chopped
1 – 12 Oz Bottle Chili Sauce
Parsley (optional)
In A Large Skillet Bring Water To Boil. Add Catfish. Return To Boil; Reduce Heat. Cover, & Simmer Gently For 5 - 7 Minutes Until Fish Flakes Easily. Remove From Water. Cool Slightly. Flake Catfish; Set Aside.
In A Mixing Bowl Stir Together Cream Cheese, Mayonnaise, Worcestershire Sauce, Lemon Juice & Garlic Salt. Stir In Chopped Onion.
To Assemble, Spread Cheese Mixture Over Bottom Of A 12-inch Plate Or Shallow Serving Bowl. Spread Chili Sauce Over Cheese Layer. Top With Cooked Catfish.
Garnish With Parsley, If Desired.
Serve With Sturdy Crackers.Crabby Cliff’s Italian Sausage Dip
Serve This Rich, Creamy Sausage Dip Warm With Your Favourite Chips.
1 Lb Ground Italian Sausage
2 Tomatoes, Chopped
2 Chopped Green Bell Peppers
2 Onions, Chopped
2 - 4 Oz Cans Chopped Green Chile Peppers
2 Cups Sour Cream
1 - 8 Oz Pkg Cream Cheese
Place Italian Sausage In A Large, Deep Skillet. Cook Over Medium High Heat Until Evenly Brown. Drain & Set Aside.
In A Large Bowl, Mix Together Sausage, Tomatoes, Green Bell Peppers, Onions, Green Chile Peppers, Sour Cream & Cream Cheese.
Transfer Mixture To A Slow Cooker. Cook On High Heat Approximately 1 Hour, Or Until Vegetables Are Soft.
Reduce Heat & Simmer Until Serving.
Makes 8 Cups.
Crabby Cliff’s Mushroom Puffs
2 Tbsp Olive Oil
3 Cups Fresh Chopped Mushrooms
2 Green Onions, Chopped
1 Clove Garlic, Crushed
½ Tsp Ground Cayenne Pepper
4 Oz Cream Cheese, Softened
1 - 6 Oz Can Crabmeat, Drained & Flaked
1 – 17½ Oz Pkg Frozen Puff Pastry Sheets, Thawed
Preheat Oven To 400°f.
Heat The Olive Oil In A Medium Saucepan Over Medium Heat. Stir In The Mushrooms, Green Onions, Garlic & Cayenne Pepper. Cook 10 Minutes, Or Until Tender.
Transfer The Mushroom Mixture To A Medium Bowl. Blend In The Cream Cheese & Crabmeat.
On A Lightly Floured Flat Surface, Roll Each Pastry Sheet Into A 12x12 Inch Square. Cut Each Sheet Into Nine 4x4 Inch Squares.
Place 1 Tablespoon Of The Mushroom Mixture Onto Each Pastry Square. Fold The Squares By Bringing The Corners To The Center, Creating An X.
Place The Squares On A Medium Baking Sheet. Bake 20 Minutes In The Preheated Oven, Or Until Golden Brown.
Makes 18 Puffs.
Double Chili Cheese Dip
1 - 8 Oz Pkg Cream Cheese, Softened
1 - 15 Oz Can Chili Without Beans
4 Green Onions, Thinly Sliced
¼ Cup Diced Green Chiles, Drained
1 Cup Shredded Cheddar Cheese
Preheat Oven To 350°f.
Grease A 9-inch Pie Plate.
Spread Cream Cheese Into The Prepared Pie Plate. Top The Cream Cheese With Chili, Onions, Chilies, & Cheese.
Bake For 15 - 20 Minutes.Taco Dip
1 - 16 Oz Jar Salsa
1 - 10 Oz Pkg Frozen Chopped Spinach, Thawed & Drained
2 Cups Shredded Monterey Jack Cheese
1 - 8 Oz Pkg Cream Cheese, Diced & Softened
1 Cup Evaporated Milk
1 – 2¼ Oz Can Chopped Black Olives, Drained
1 Tbsp Red Wine Vinegar
Salt & Pepper To Taste
Preheat Oven To 400°f.
In A Medium Baking Dish, Mix Together Salsa,
Chopped Spinach, Monterey Jack Cheese, Cream Cheese, Evaporated Milk, Black Olives, Red Wine Vinegar, Salt & Pepper.
Bake Mixture In The Preheated Oven 12 - 15 Minutes, Or Until Bubbly.
Serve With Tortilla Chips.Chipotle-cheddar Crisps
2 Cups All-purpose Flour
1 Tsp Salt
1 Tsp Ground Coriander (optional)
1 Canned Chipotle Pepper, Packed In Adobo Sauce
1 - 2 Tsp Adobo Sauce
¼ Lb Maclaren’s Imperial Sharp Cheddar Cheese, Cut Into Chunks
1 Cup Unsalted Butter, Cut Into Cubes
Toppings Such As Guacamole, Salsa & Herbed Sour Cream (optional)
In A Medium-size Bowl, Using A Fork, Stir Flour With
Salt & Coriander.
Place Chipotle Pepper, 1 Teaspoon Adobo Sauce, Cheese & Butter In A Food Processor. Whirl Until Smooth, Scraping Down Side As Necessary. Taste & Add Remaining Teaspoon Adobo Sauce, If You
Like It Spicier.
Add Flour Mixture. Pulse Just Until Mixture Comes Together & Starts To Form A Ball. Mixture Will Be Wet.
Lightly Flour Hands, Then Divide Dough Into 4 Portions. Shape Each Portion Into A Log About 1¼ Inches Wide & 6 Inches Long. Wrap In
Wax Paper, Then Twist Ends To Seal Tightly. Refrigerate Until Firm, At Least 3 Hours Or Up To 1 Week. Or Place Wrapped Rolls In A Sealed Plastic Bag & Freeze Up To 1 Month.
To Bake, Position Oven Rack On Bottom Shelf. Preheat
Oven To 400°f.
Remove A Log From Refrigerator & Slice Into ¼-inch Thick Rounds. Spread Out On Ungreased Baking Sheets About 1 Inch Apart.
Bake One Sheet At A Time On Bottom Rack Of Preheated
Oven Until Edges Are Lightly Browned, 8 - 10 Minutes.
Remove Crisps To A Rack To Cool. Repeat With Remaining
Logs.
Once Cooled, Crisps Will Keep Well, Stored In An Airtight Container In The Refrigerator, Up To 2 Weeks.
Serve With Guacamole, Salsa & Herbed Sour Cream.
Makes 7 Dozen Crisps.
Chicken Puffs
A Recipe For Chicken Puffs, Made With An Easy Puff Pastry & Chicken Filling.
¼ Cup Water
2 Tbsp Butter
¼ Cup All-purpose Flour
Dash Salt
1 Egg
1/4 Cup Shredded Swiss Cheese
Filling:
2 Cups Finely Chopped, Cooked Chicken
¼ Cup Finely Chopped Celery
2 Tbsp Pimiento, Chopped
2 Tbsp Dry White Wine
¼ Cup Mayonnaise
½ Tsp Salt
Dash Pepper
In A Saucepan, Bring Water To A Boil. Add Butter & Continue Boiling Until Melted; Add Flour & Dash Of Salt. Stir Vigorously; Cook, Stirring, Until Mixture Forms A Ball That Doesn't Separate. Remove From Heat & Cool Slightly.
Add Egg & Beat Well Until Smooth. Stir In Shredded Cheese.
Drop Dough By Teaspoon Onto Greased Baking Sheet.
Bake At 400°f For About 20 Minutes. Remove From Oven; Cool.
Combine Filling Ingredients, & Fill Each Puff With About 2 Teaspoons.Pickled Herbed Mushrooms
A Herbed "sour" Like This Is Wonderful With A Rich Pate.
Make It One Week In Advance.
2 Lbs Sm Mushrooms
6 Cups Water
¼ Cup Lemon Juice
1½ Tsp Salt
2 Cups White Distilled Vinegar Or White Wine Vinegar
½ Cup Olive Oil
2 Tsp Chopped Fresh Thyme,
Or 1 Tsp Crumbled Dried
1 Tsp Coarsely Ground Pepper
2 Bay Leaves
Sterilize Two 16-ounce Canning Jars & Boil
Disks For 5 Minutes Or According To Manufacturer’s
Directions.
Trim Mushrooms. Rinse Briefly In Cold Water, Shake Off
Excess Moisture & Immediately Pat Dry. Place In Large
Saucepan With Water, Lemon Juice & Salt. Cover &
Bring To Gentle Boil; Reduce Heat & Simmer For 6
Minutes. Drain, Discarding Liquid.
Meanwhile, In Saucepan, Combine Vinegar, Oil, Thyme &
Pepper & Bring To Boil. Pack Mushrooms Into Prepared
Jars, Leaving 1/2-inch (1 Cm) Headspace. Cover With
Boiling Vinegar Mixture; Add 1 Bay Leaf To Each Jar.
Press Out Air Bubbles, Adding More Liquid To Completely
Cover Mushrooms. Cover Jars With Disks & Seal Tightly
With Screw Bands.
Let Jars Cool, Then Label & Store In Cool, Dry, Dark
Place For 1 Week Before Enjoying.
Makes 2 – 16 Ounces Jars.
Chili Cheese Dip
2 - 8 Oz Pkgs Cream Cheese, Softened
1 - 15 Oz Can Chili Without Beans
16 Oz Shredded Cheddar Cheese
1 – 13½ Oz Pkg Nacho-flavor Tortilla Chips
Spread Cream Cheese On The Bottom Of A Microwave-safe Dish. Spread A Layer Of Chili Over The Cream Cheese. Finish With A Layer Of Shredded Cheddar Cheese.
Microwave For 5 Minutes Or Until The Cheese Melts.
Serve With Spicy Nacho Tortilla Chips.Hi Rho,
I make the chili cheese dip often because it’s quick for the unexpected guest, and I generally have the ingredients on hand. I also add sliced black olives, hot sauce, green chilies and minced onions. It’s so easy and good. Thanks for all the appetizer recipes…I’m an appetizer aficionado. Well, I like all foods but like to pick at a large assortment. Thanks, again.
Paula
you’re more than welcome paula. i love appetizers too. any family get together, except christmas dinner, our family only serves appetizers. we found that everyone was full from the nibbly’s that no one wanted to eat the main course so we only have appetizers. omg, do we have appetizers. shrimp, dips, cheeses, crackers, cold cuts, pepperoni’s, deli sausages, wings, pates, you name it we have it. ton’s of leftovers.
rho