Appetizers

Pate

Summary

Yield
4 Servings
SourceFran Burkett (1974)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 lb
chicken livers
1⁄4 c
chopped onion
8 T
butter
1⁄4 t
salt
 
pepper
1⁄2 c
cooled boiled water or meat stock (if needed)

Instructions

Wash and clean the livers of all tissue. Fry the onion lightly in 2 tablespoons butter. Add livers, salt and pepper and fry with onion for 5 minutes, then cover frying pan and simmer until liver is cooked through. Watch carefully that is does not become too dry. If this does happen, add the 1/4 cup water or stock. Put the mixture with 4 tablespoons butter through a grinder or blender until soft. If it seems too dry, add a little more of the cool water or stock. Pile the liver paste on a plate in a pyramid and garnish with the remaining 2 tablespoons butter, softened, forcing it through an icing tube. 

Curry Dip

Summary

Yield
10 Servings
SourceBillie Stillinger (1975)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 c
mayonnaise
1 T
curry powder
1⁄2 t
garlic salt
1 t
tarragon vinegar
1 t
horseradish
1 t
green onion

Instructions

Blend together. Will keep indefinitely in refrigerator. 

Notes

For cold vegetables

Jean's Corn Dip

Summary

Yield
10 Servings
SourceLucy Tammen (1990)
Prep time
15 minutes
Cooking time
Total time
15 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.

California Walnut Dip

Summary

Yield
3 Cups
SourceMary Ann Maginnity (1981)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

2 c
sour cream (16 oz.)
1⁄2 c
chopped walnuts
1⁄2 c
chopped pitted ripe olives
1
Lipton onion soup mix envelope

Instructions

Combine all ingredients in medium bowl. Mix well. Chill. Makes about 3 cups dip. Serve with crackers, chips or raw vegetables. 

Clam Dip

Summary

Yield
10 Servings
SourceMrs. Cizmadia (1970)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

3
Borden's very sharp cheese jars
1
smoky cheese jar
2 cn
minced clams (Doxsees, large flat cans)
1⁄2 c
clam juice
8
green onions, chopped
1
green pepper, chopped (small)
1 ds
Tabasco
1 ds
Worcestershire sauce
1 ds
garlic salt

Instructions

Combine. Bake at 300° until bubbly, about 45 minutes. Good served hot or cold. 

Claudette's Dip

Summary

Yield
10 Servings
SourceMary Ault (1986)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1 lb
sausage (try Jimmy Dean, sage)
1 lb
ground beef
1 cn
cream of mushroom soup
1 ds
garlic salt
2 lb
Velveeta cheese, cut in chunks

Instructions

Cook and drain the sausage and ground beef. Add the soup, cheese and garlic salt. Melt in double boiler in crockpot on low or in microwave. Stir together and serve with taco chips to dip. 

Hot Artichoke Seafood Dip

Summary

Yield
3 Cups
SourceLenore Mastracci (1988)
Prep time
20 minutes
Cooking time
9 minutes
Total time
29 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped (14 oz.)
1 c
mayonnaise
1 c
grated parmesan cheese
6 oz
crabmeat and/or shrimp, thawed, drained and flaked
2 T
dry seasoned bread crumbs
1 T
finely chopped fresh parsley

Instructions

Combine first 4 ingredients, mixing well. Spoon into a lightly greased shallow 1-quart casserole. Microwave at medium (50% power) for 11/2 minutes; stir well. Microwave at medium for 6 to 7 minutes, stirring every 11/2 minutes, until hot. Combine bread crumbs and parsley and sprinkle over top. Microwave at medium for 30 to 45 seconds. Serve hot with unsalted crackers. Makes 21/2 cups. 

Spinach Artichoke Dip

Summary

Yield
10 Servings
SourceJulie Whitt (2003)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped
10 oz
frozen chopped spinach, thawed
2 c
Monterey Jack cheese, shredded
1⁄2 c
Parmesan cheese, grated
1 c
mayonnaise
  ds
garlic powder

Instructions

Preheat oven to 350°. Mix thawed spinach with chopped artichoke hearts in a 2-quart casserole dish. Stir in Monterey Jack cheese, Parmesan cheese and mayonnaise. Mix in garlic powder. Bake for 15 to 20 minutes. 

Warm Spinach Dip in a Bread Bowl

Summary

Yield
10 Servings
SourceSharon Hammond (2003)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

2 pk
creamed spinach, defrosted according to package directions (9 oz. size)
3 2⁄3 c
Swiss cheese, shredded
1 cn
water chestnuts, drained and chopped (8 oz.)
3 T
Parmesan cheese, grated
1 T
Dijon mustard
1⁄4 t
salt
1⁄4 t
black pepper
1
round bread loaf, such as rye (16 oz.)

Instructions

Preheat oven to 400° . Combine creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl. Slice top off bread loaf; carefully remove soft bread from inside, leaving 1/2-inch thick shell. Cut top piece and soft bread into bite-size pieces. Store bread pieces in plastic bag or sealed plastic container to keep soft until ready to use. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed. Bake for 35 to 40 minutes, or until heated through. Serve warm with bread pieces for dipping. 

Party Dip

Summary

Yield
10 Servings
SourceFlorence Taylor (1984)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

3
avocados, ripe (mashed)
2 t
lemon juice
1 c
sour cream
1⁄2 c
mayonnaise
1 cn
2 cans bean dip (or 2 cans)
1 bn
green onions, diced
3
tomatoes, medium, chopped
1 cn
black olives, pitted and diced (small can)
 
Grated cheddar cheese to cover

Instructions

Use a glass bowl so that the layers and colors show. First Layer: Mix together avocados, lemon juice and sour cream. Second Layer: Mix together mayonnaise, bean dip, green onions,and tomatoes. Top with black olives and grated cheese to cover. 

Pages

Subscribe to Appetizers