Appetizers

Raw Vegetable Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 c
sour cream
3⁄4 c
mayonnaise
1 t
Beau Monde seasoning
1 t
dill weed
1 t
parsley
1 t
onion salt

Instructions

Combine ingredients. Serve with raw bite-sized vegetables. 

Miniature Chicken "Drumsticks"

Summary

Yield
40 Servings
SourceBess Mealer (1975)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

20
chicken wings (about 3 pounds)
2 T
salad oil
1⁄2 c
soy sauce
1⁄3 c
sherry, med. or dry
3
star anise (opt.)
1⁄4 c
catsup
2 T
sugar
1⁄4 t
ground ginger
 
Shredded lettuce

Instructions

Cut wing tips off at joint (use tips in soup another day). Cut each wing in half at the joint. In 5-quart Dutch oven or saucepan, cook chicken wings in hot salad oil over high heat for 7 minutes, stirring constantly. Reduce heat to medium; add remaining ingredients except shredded lettuce, stirring to blend well. Cover and cook about 25 minutes, stirring occasionally. Uncover Dutch oven and cook 10 minutes longer, stirring frequently until almost all liquid is absorbed and chicken is tender. Cover and refrigerate to serve cold later on bed of shredded lettuce or serve warm. Makes 40 appetizer servings. 

Philadelphia Cheese Ball

Summary

Yield
15 servings
SourceDottie Aumiller (1990)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

2 pk
Philadelphia cream cheese (8 oz size)
1 cn
crushed pineapple, medium sized (well drained)
4 T
onion (chopped)
1⁄2 c
green pepper (chopped)
 
pecans (chipped or halved)

Instructions

Soften cheese, blend all ingredients but pecans above, make into 2 balls. Roll in chipped or halved pecans until outside of ball is covered. Refrigerate. Serve with crackers. 

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. 

Cheese Cubes

Summary

Yield
6 Servings
SourcePat Landis, Main Library (2005)
Prep time
8 hours, 10 minutes
Cooking time
15 minutes
Total time
8 hours, 25 minutes

Ingredients

1 lf
day old bread
1 pk
cream cheese (small! )
4 oz
extra sharp cheddar cheese (shredded)
1
margarine (stick)
2
egg whites (beaten stiff)

Instructions

Cut bread into 1-inch cubes. Melt cheese and margarine in double boiler till bubbly. Fold in egg whites. Dip bread cubes in mixture and place on cookie sheet 1/2 inch apart. Chill overnight. Bake at 400 degrees for 12-15 minutes. 

Souffle Sandwiches

Summary

Yield
6 Servings
SourceBillie Stillinger (1974)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

12 sli
buttered bread (crusts removed)
6 sli
ham or Spam
6 sli
sharp cheese (cheddar)
4
eggs
3 c
milk
1 t
salt

Instructions

Make 6 sandwiches (a slice of ham and cheese between 2 slices of bread).

Beat eggs. Add milk and salt. Place sandwiches in 2-inch deep fry pan and cover with egg mixture. Cover dish and refrigerate overnight. Bake 1 hour at 350°. Serve immediately. Serves 6. (Use 3 sandwiches and 1/2 the egg mixture for 2 people.)

Avocado Spreadable

Summary

Yield
6 Servings
SourceMary Maginnity (1972)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

3
avocados (ripe)
1 T
fresh lemon juice
1⁄8 t
dry mustard
1⁄2 t
onion juice
1 T
chili sauce
1⁄4 t
salt
 
paprika

Instructions

In nonmetallic bowl, peel, seed and mash avocados. Add lemon juice, mustard, onion juice, chili sauce and salt. Sprinkle a bit of paprika on top to serve. 

Buffalo Chicken Dip

Summary

Yield
8 Servings
SourceKaren Joswick, Main Library (2008)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 lb
boneless, skinless chicken breast halves (about 2, or leftover cooked chicken)
7 T
Frank’s hot sauce
8 oz
cream cheese
1⁄2 c
blue cheese or ranch dressing
1⁄2 c
cheddar cheese (shredded and divided)

Instructions

Sauté or poach chicken breasts if not using leftover cooked chicken. When cool, shred with a fork and place in bowl. Add hot sauce, cream cheese, choice of dressing and 1/4 cup cheese to chicken. Place mixture in saucepan over low to medium heat, and heat until all ingredients are warmed through. Garnish with remaining cheese and serve warm. Use crackers, celery and other vegetables for dipping.

You can reduce the calorie content by using light cheese and salad dressing. It will still taste great!

Cheese Appetizer

Summary

Yield
8 Servings
SourceKaren Joswick (2004)
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

8 oz
cream cheese
8 oz
cheddar cheese (grated)
4 t
sherry wine
1⁄2 t
curry powder
1⁄4 t
salt
1⁄4 c
green onions (white and green parts, chopped)
1
Major Grey's chutney (jar)
1
Triscuit crackers (box)

Instructions

Blend cheeses, wine and spices with steel blade in a food processor. Chill in refrigerator. Garnish with chutney and green onions. Serve with crackers. 

Mexican Bean Dip

Summary

Yield
10 Servings
SourceBob Jones (1982)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 cn
chili hot beans
2 cn
pinto beans
1 pk
cheese of your choice (probably should be a strong flavor)
1
jalapeño pepper (up you can use up to 4 peppers, depending upon how hot you desire)
1
onion
1
tomato

Instructions

Drain the water from the pinto beans and pour them, along with the hot beans, into a large non-Teflon saucepan. Heat the beans slowly until they are soft. While the beans cook, shred the cheese, dice the onion, chop the peppers and cut the tomato. When the beans are soft, take a potato masher and mash the beans against the bottom of the pan. Add the cheese, onion, peppers and tomato and allow it to cook until the cheese melts. This can now be served with taco shells, which can be broken into chips or used as tacos or tortilla chips, or anything else. 

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