Appetizers

Sausage-Onion Snacks

Summary

Yield
32 Servings
SourceBess Mealer (1979)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1 lb
bulk pork sausage
1
lg. onion (chopped)
2 c
Bisquick baking mix
3⁄4 c
milk
2
eggs
1 T
caraway or poppy seed
1 1⁄2 c
dairy sour cream
1⁄4 t
salt
 
paprika

Instructions

Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cook and stir sausage and onion over medium heat until sausage is brown; drain. Mix baking mix, milk and 1 egg; spread in pan. Sprinkle with caraway seed. Top with sausage mixture. Mix sour cream, salt and remaining egg. Pour evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches. 32 appetizers.

Corn & Olive Spread

Summary

Yield
4 Cups
SourceTerri McKeown (1999)
Prep time
2 hours, 15 minutes
Cooking time
Total time
2 hours, 15 minutes

Ingredients

16 oz
cream cheese, softened
1 pk
Ranch-style salad dressing mix
2 cn
chopped ripe olives, drained (4 1/2 oz.)
1 cn
whole kernel corn, drained (11 oz.)
1 cn
chopped green chilies, drained (4 oz.)
1
red bell pepper, medium (chopped)
 
tortilla chips

Instructions

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours, until chilled. Serve with tortilla chips. 

Taco Dip

Summary

Yield
16 Servings
SourceKaryl Hanhilammi, Main Library (2008)
Prep time
20 minutes
Cooking time
Total time
20 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.

Salmon Ball

Summary

Yield
24 Servings
SourceMary Ellen Jenkins (1990)
Prep time
3 hours
Cooking time
Total time
3 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. 

Taco Tray Dip

Summary

Yield
1 Tray
SourcePat Christian (1982)
Prep time
30 minutes
Cooking time
Total time
30 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. 

Salmon or Tuna Crescents

Summary

Yield
10 Servings
SourceKay Jones (1994)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1
can salmon, red or pink (7 oz.)
1 pk
Philadelphia cream cheese, softened (3-oz.)
1⁄8 c
young onion, chopped
1 T
lemon juice, fresh
1⁄2 t
dill weed (or 1 T fresh dill)
1
stalk finely chopped celery, (opt.)
2 T
Parmesan cheese
1 t
Dijon mustard
1 pk
crescent rolls

Instructions

Preheat oven to 3500. Mix cream cheese, onion, lemon juice, dill and celery. Place open roll flat on lightly greased cookie sheet. Put 3 tablespoons salmon mixture on roll to within 1/4 inch of edge. Put another open crescent on top. Pinch edges. Bake 10 minutes, or until brown. 

Moss Three-Cheese Ball

Summary

Yield
1 Ball
SourceNancy Alonzo (1993)
Prep time
20 minutes
Cooking time
6 hours
Total time
6 hours, 20 minutes

Ingredients

1 pk
cream cheese (8 oz. suze)
1⁄4 lb
blue cheese, crumbled (up to 1/2 pound)
1⁄4 lb
sharp cheddar cheese, grated
1 T
minced onion
1 T
Worcestershire sauce
1⁄2 c
chopped pecans

Instructions

Beat cheese at room temperature. Add onion and Worcestershire sauce. Stir in pecans. Chill 3 to 4 hours. Roll into ball. Chill 2 more hours. 

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. 

Taco Dip

Summary

Yield
10 Servings
SourceLea Helmick, Miller Park Library (2005)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 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 time
15 minutes
Cooking time
20 minutes
Total time
35 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.

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