Appetizers

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!

Fiesta Cheese Ball

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2008)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 1⁄2 c
pecans (chopped)
1 oz
taco seasoning envelope
16 oz
cream cheese (softened)
1 T
green Tabasco sauce
1 T
jalapeño pepper (seeded and diced)
1 T
red onion (diced)
1 c
red bell pepper (seeded and diced)
8 oz
Colby Jack cheese (shredded)

Instructions

Preheat oven to 300º. Place pecans on a small baking sheet and toast in oven for 15-20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.

In a large bowl, use an electric mixer to beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, approximately 2 minutes. Add jalapeño, onion, bell pepper and Colby Jack cheese. Stir to combine. Use a rubber spatula to shape cheese into a large ball. Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll ball in nuts, coating the entire outside. Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm. Serve with crackers.

Crab-Stuffed Mushrooms

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2007)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

36
large mushroom caps
4 oz
sour cream
1 cn
water chestnuts (drained)
8 oz
crab meat stuffing
1⁄4 c
margarine
1⁄4 lb
Monterey Jack cheese (thinly sliced)

Instructions

Preheat oven to 450°. Remove stems from mushrooms. Finely chop stems and water chestnuts. Sauté in margarine. In medium bowl, add sautéed mixture to sour cream and crab meat stuffing. Spoon mixture into each mushroom cap and top with slice of cheese. Place on baking sheet and bake for 10 minutes.

Onion-Stuffed Mushrooms

Summary

Yield
24 Servings
SourceNancy Roth, Main Library (2007)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

3 T
olive oil
24
small fresh mushrooms
1⁄4 c
onion (minced)
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
salt
1⁄4 t
fresh ground pepper
1⁄4 t
paprika

Instructions

Preheat oven to 375°. Pour 2 tablespoons olive oil in baking pan and spread evenly. Once the oven is heated, place oiled dish in oven. Wash, dry and stem mushrooms. Chop stems and combine with onion, cheese, salt, pepper and paprika. Add 1 tablespoon olive oil to this mixture and stuff mushrooms. Remove warmed pan from oven, and arrange mushrooms in pan. Bake for 10 minutes.

Pico de Gallo

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1 lb
roma tomatoes (diced)
1
small red onion (diced)
1 clv
garlic (minced)
1
small jalapeño pepper (finely chopped)
 
juice of 1 lime
2 t
red wine vinegar
1 t
salt
1⁄4 c
fresh cilantro, or to taste (chopped)
1⁄2 t
dried oregano

Instructions

In a bowl, combine all ingredients. Refrigerate and use within 2 days. Makes 3 cups.

Strawberry Salsa

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2007)
Prep time
2 hours, 20 minutes
Cooking time
Total time
2 hours, 20 minutes

Ingredients

2 1⁄2 c
fresh strawberries (finely chopped)
1 c
green pepper (chopped)
2 T
green onions (chopped)
2 T
fresh parsley (minced)
1⁄3 c
Catalina salad dressing
 
hot pepper sauce (to taste)
 
pepper (to taste)
 
tortilla chips

Instructions

In a bowl, combine the strawberries, green pepper, green onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Makes 3 cups.

Artichoke Bruschetta

Summary

Yield
8 Servings
SourceNancy Hartshorn, Main Library (2006)
Prep time
15 minutes
Cooking time
2 minutes
Total time
17 minutes

Ingredients

1
6.5 oz. jar marinated artichoke hearts (drained and chopped)
1⁄2 c
grated Romano cheese
1⁄3 c
red onion (finely chopped and microwaved for 30 seconds)
5 T
mayonnaise
1
french baguette (cut into 1/3-inch slices)

Instructions

Preheat broiler.

In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned. Also good topped with spinach and tomatoes.

Buffalo Chicken Bites

Summary

Yield
8 Servings
SourceBeth Davis, Lane Road Library (2006)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1⁄4 c
Frank’s Louisiana-style hot sauce
1 t
Tabasco sauce
1 T
Worcestershire sauce
2 T
butter (divided)
 
carrots sticks, celery stalks, fat-free, lite, or high test blue cheese dressing (optional)
1 lb
boneless skinless chicken breasts (cut into 1-inch chunks)

Instructions

Combine the hot sauce, Tabasco and Worcestershire sauce. Place in a glass mixing cup, cover and microwave until warm; add 5 teaspoons of butter.

Melt the remaining teaspoon of butter in a large nonstick skillet over medium high heat. Add the chicken and cook until brown, about 8-10 minutes. Add the pepper sauce mixture and cook for about a minute longer, tossing the chicken to coat. Serve with the carrots, celery and blue cheese dressing.

This is easy to make and has all of the flavor of wings without the calories, fat and mess. It’s great for a buffet. If you want it hotter you could add more hot pepper sauce and pinch or two of cayenne, but this is plenty spicy.

Avocado Salsa

Summary

Yield
4 Servings
SourceTerri McKeown, Main Library (2006)
Prep time
20 minutes
Cooking time
Total time
20 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.

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.

Pages

Subscribe to Appetizers