Appetizers

Taco Dip

Summary

Yield
16 Servings
SourceKaryl Hanhilammi, Main Library (2008)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

16 oz
cream cheese (softened)
2 T
milk
1
envelope dry taco seasoning mix
2 t
chili powder
1 T
taco sauce
1
small can refried beans
 
chopped green peppers, hot peppers, onions, olives, tomatoes and lettuce (to taste)
 
tortilla chips

Instructions

Mix cream cheese, milk, taco seasoning, chili powder and taco sauce together; spread in 9 x 13 pan. Spread refried beans over the cream cheese mixture. Sprinkle on chopped vegetables according to taste. Use tortilla chips to scoop up the dip.

Crabmeat-Stuffed Eggs

Summary

Yield
8 Servings
SourceMiriam Cunningham (1973)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

8
hard-cooked eggs (cut lengthwise into halves)
1 c
well-drained crabmeat, flaked (use fresh lump crabmeat, frozen, thawed or canned)
1⁄2 c
mayonnaise
1 t
onion (minced)
1⁄2 t
paprika
16
little parsley sprigs

Instructions

Take yolks out of eggs. Rice the yolks and set aside. Fill whites with crabmeat stirred with mayonnaise, onion and paprika. Sprinkle riced egg yolks over each egg and garnish each top with a parsley sprig.

Salmon Ball

Summary

Yield
24 Servings
SourceMary Ellen Jenkins (1990)
Prep time3 hours
Cooking time
Total time3 hours

Ingredients

1 c
salmon (1 lb.)
1 pk
cream cheese (8 oz.)
1 T
lemon juice
2 t
onion (grated)
1 t
horseradish
1⁄4 t
salt
1⁄4 t
liquid smoke
1⁄2 c
pecans (chopped)
1 T
minced parsley

Instructions

Drain salmon; remove skin and bones. Place salmon in medium-sized bowl. Beat in cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with electric mixer at medium speed until smooth. (Do not use food processor.) Chill several hours. Combine pecans and parsley on wax paper; shape salmon into a ball. Roll in nuts and parsley. Serve with crackers. 

Easy Cheese Spread

Summary

Yield
24 Servings
SourceMarina Thomas (1976)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 lb
sharp cheddar cheese (grated)
1 clv
garlic (crushed)
2 t
California onion soup mix
 
beer (as needed)

Instructions

Mix first 3 ingredients. Add enough beer to make mixture spreadable. Whip in mixer until smooth and creamy. Refrigerate. Best served with whole grain breads. 

Taco Tray Dip

Summary

Yield
1 Tray
SourcePat Christian (1982)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1
avocado, very ripe and soft (peeled and mashed)
8 oz
Philadelphia cream cheese
3⁄4 c
sour cream
2 t
lemon juice
1⁄3
head lettuce
3
tomatoes
1
onion, small
1⁄2 cn
ripe pitted olives
4 oz
cheddar cheese, grated fine ( plus more for topping)
1
taco sauce jar
 
taco-flavored chips

Instructions

Blend avocado, cream cheese, sour cream and lemon juice together and spread on tray. Salt to season. Sprinkle on top of cheese spread the following chopped ingredients: lettuce, tomatoes, onion, olives and 4 ounces cheddar cheese, grated fine. Spoon taco sauce over this and top with more cheddar cheese. Serve with taco-flavored chips. 

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.

Cocktail Franks

Summary

Yield
12 Servings
SourceMrs. Snow (1970)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

3 pk
little beef franks (48)
1
8-oz. jar currant jelly
1⁄2
9-oz. jar prepared mustard

Instructions

In saucepan over low heat, mix franks, jelly and mustard. Stir to coat franks. Keep warm. Serve with toothpicks.

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. 

Beer Cheese

Summary

Yield
5 Cups
SourceHeather Phalen (1981)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 lb
sharp cheddar cheese (shredded)
1 cn
tomato paste (6 oz.)
1 clv
garlic, large (mashed)
3 T
Worcestershire sauce
3⁄4 c
beer (up to 1 cup)

Instructions

Combine cheese, tomato paste, garlic and Worcestershire sauce in large bowl. Add beer slowly, beating with electric mixer until mixture forms a smooth, spreadable paste. Serve with thin rye or pumpernickel rounds or crackers. Will keep a week in covered, refrigerated container.

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. 

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