Appetizers

Taco Dip

Summary

Yield
10 Servings
SourceLea Helmick, Miller Park Library (2005)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 lb
ground meat (beef or ground turkey)
1
Salsa (24 oz. jar )
1
Zataran’s Spanish rice (box)
8 oz
Mexican blend shredded cheese
 
Chopped lettuce
8 oz
sour cream
 
tortilla chips (bag)

Instructions

While the ground meat is browning over a medium heat, prepare the rice following directions on the box. Once meat is cooked, thoroughly combine with jar of salsa. Distribute rice to bottom of serving dish, followed by a layer of cheese, one layer meat/salsa combination, and sprinkle chopped lettuce on top. Sour cream can be layered in as well or served on the side. Serve with tortilla chips for dipping.

Tiropeta (Cheese Triangles)

Summary

Yield
12 Servings
SourceDebora Solomonides (1975)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

3
eggs
1 lb
dry cottage cheese
1 lb
unsalted butter (melted)
1⁄2 lb
crumbled feta cheese (Greek)
1 pk
1 lb filo (Athens strudel leaves)
1 pk
8 oz cream cheese (softened)

Instructions

Beat eggs, one at a time, into the feta cheese, cream cheese and dry cottage cheese. Blend well. Set aside.

To make triangles: Cut filo into 3-inch strips before opening. Wax paper will still be on. Open one strip and cover the rest to prevent drying. Put 1 teaspoon of the cheese mixture in the bottom right hand corner of the buttered strip and fold over into a triangle shape as though folding a flat. With each fold, make certain the bottom edge is parallel to the alternate side edge. Lightly butter finished triangle. After all the filo strips have been made into triangles, place on a cookie sheet and bake at 400 for 15 to 20 minutes, or until brown. Serve warm. Cheese triangles can be frozen and reheated for party use. The unbaked triangles may also be frozen and baked when needed.

Crab Meat Spread

Summary

Yield
24 Servings
SourceBillie Stillinger (1977)
Prep time8 hours, 15 minutes
Cooking time
Total time8 hours, 15 minutes

Ingredients

12 oz
cream cheese
2 T
Worcestershire sauce
1 T
lemon juice
2 T
mayonnaise
1
onion, grated (small)
1 ds
garlic salt
1⁄2
chili sauce bottle
1 cn
minced crab meat (6 1/2 oz.)
 
chopped parsley

Instructions

Blend cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion and garlic salt, and put on a shallow plate.

Notes

Good for a crowd.

Smoked Salmon Tortilla Spirals

Summary

Yield
8 Servings
SourceLenore Mastracci, Main Library (2008)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

12 oz
low-fat cream cheese (softened)
4 oz
thinly sliced smoked salmon (chopped)
3 T
capers (drained and chopped)
1⁄4 c
loosely packed fresh dill (chopped)
4
flour tortillas (10-inch)

Instructions

In medium bowl, mix all ingredients except tortillas until blended. Spread filling evenly over tortillas. Roll each tortilla up tightly, jelly roll fashion. Wrap each roll in plastic wrap and refrigerate until firm enough to slice, at least 4 hours or overnight.

To serve, unwrap tortilla rolls and trim ends. Cut rolls into 1/2-inch thick slices.

These are great appetizers that can be made in advance.

Diane's Texas Caviar

Summary

Yield
6 Servings
SourceLoretta Heigle (1998)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 cn
hominy (drained)
1 cn
black beans (drained)
1 cn
black-eyed peas (drained)
2
tomatoes, med. (chopped)
1
green pepper (chopped)
1
jalepeno (chopped)
1⁄2 c
onion (chopped)
2 clv
garlic (chopped)
4
green onions (chopped)
1⁄2 c
parsley or cilantro (or both, chopped)
8 oz
Italian dressing (1 bottle)
 
tortilla chips

Instructions

Mix all together. Pour Italian dressing over mixture. Drain and serve with tortilla chips. Keeps well. 

Taco Dip

Summary

Yield
10 Servings
SourceAmy Dailey (1989)
Prep time3 hours, 20 minutes
Cooking time
Total time3 hours, 20 minutes

Ingredients

 
refried beans
8 oz
cream cheese
4 oz
sour cream
2 T
lemon juice
1 c
mayonnaise
 
chili powder
 
taco seasoning
 
lettuce, shredded
 
tomatoes, chopped
 
black olives, sliced
 
green onions
 
Cheddar cheese, shredded

Instructions

Spread refried beans in dish. Mix together cream cheese, sour cream, lemon juice and mayonnaise. Mix well. Spread on top of refried beans. Sprinkle chili powder and taco seasoning on top. Top with shredded lettuce, chopped tomatoes, green onions, shredded cheese and black olives. Refrigerate several hours before serving. Use taco chips for dipping. 

Mini Quiche Appetizers

Summary

Yield
48 mini quiches
SourceLinda Stoops (1999)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

3 lf
frozen bread dough (preferably French or Italian)
5
eggs, lg. (or 6)
1 c
milk or heavy cream
 
seasoning (to taste)
1⁄2 c
toppings (your choice, finely chopped)
2 c
finely shredded cheese

Instructions

Thaw bread and allow to rise according to instructions on bag. Pinch off golf ball-sized pieces and put in greased muffin cups. Using a small juice glass, measuring cup or your thumb, press each ball to allow walls to form up sides of cup. Allow 20 to 25 minutes to rest. Fill crusts with quiche mixture, add toppings. Sprinkle on enough cheese to cover liquid filling. Bake at 350 degrees for 20 to 25 minutes, or until cheese melts completely. Remove from pan and serve or cool and store in airtight container and refrigerate until needed. Makes about 4 dozen.

Notes

See also “Mini Pizza Appetizers”

Bacon Cheese Logs

Summary

Yield
60 Logs
SourceDorothy Bowser (1974)
Prep time1 hour
Cooking time
Total time1 hour

Ingredients

1 pk
bacon (1 lb.)
1 pk
cream cheese, softened (8 oz.)
1⁄2 c
chopped pecans
1⁄4 t
garlic salt
1⁄4 t
Worcestershire sauce
4 dr
Tabasco sauce
1 T
paprika
 
Crackers

Instructions

Cook bacon until crisp. Drain and crumble into mixing bowl. Blend with all remaining ingredients except paprika and crackers. Shape into 2 rolls about 1 inch in diameter. Sprinkle paprika on waxed paper. Roll logs in paprika to coat evenly. Wrap tightly in waxed paper. Chill. Slice and serve on crackers.  

Notes

To add a Christmasy touch, parsley flakes may be added to paprika.

Jean's Corn Dip

Summary

Yield
10 Servings
SourceLucy Tammen (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

10 oz
sharp cheese, grated
4 oz
Parmesan cheese, grated
2 c
sour cream
1 c
mayonnaise
1 t
onion, grated
1 cn
shoe peg white corn, drained (12 oz.)
 
Seasoned salt to taste

Instructions

Combine ingredients. Can be made ahead of time.  

Notes

It’s good as a dip or as a topping for baked potatoes.

Avocado Salsa

Summary

Yield
4 Servings
SourceTerri McKeown, Main Library (2006)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1
avocado (peeled and diced)
4
small tomatoes (diced)
1
small red onion (diced)
1
green pepper (seeded and diced)
1 clv
garlic (minced)
 
salt (to taste)
2 T
red wine vinegar
1 T
olive oil
4 dr
Tabasco sauce

Instructions

Combine the vegetables in a medium bowl. Mash the garlic with salt in a small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine. Serve chilled or at room temperature.

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