Calling on appetizer recipes?

Need all of yahooers help! Thanks a bunch.Calling on appetizer recipes?
Awesome dip recipe, I can't remember where I got it - just up the amounts in proportion till you have enough.





1 8z pkg cream cheese


1 small can chopped green chiles


2 cloves garlic, minced (fresh best, chopped in water ok sub - DO NOT USE POWDERED as it makes dip very grainy)


1 cup shredded mozzarella





I put this in my fondue pot on low so it stays warm - it always disappears really quickly.








A neat thing to do that really dresses up any dip is to make won-ton baskets - just buy some won-ton wrappers (usually refrigerated in either veggie or the international section) and put them in muffin tins so they are a basket shape, bake them at about 250 or 300 F so that they get crisp. Then fill them with your favourite dip, hummus works nicely as does spinach-artichoke dip or anything with a good sturdy flavour. This is really pretty inexpensive but looks exceptionally elegant.





Another great appetizer is to play with bruschetta and shish-ka-bobs. Bruschetta can be made many different ways, from a simple bread, cheese, and basil pesto to elaborate stacked bruschetta. Shish-ka-bobs can be any combination of flavours.





I also suggest you do a search for tapas - my sister brought a cookbook back from Spain with some beautiful recipes but I have to get her to translate them for me still.





Don't forget that offering a nice punch, alcoholic or non, dresses up appetizers too. One of my favourite punches is extremely simple: apple juice and ginger ale in a 1:2 ratio. It looks golden and is just barely sparkling. Sangria is my favourite alcoholic offering, nobody can resist it if you put the fruit slices floating in it.





Have fun entertaining!Calling on appetizer recipes?
Stuffed Mushrooms





1 pound mushrooms


2-3 Tablespoons melted butter


8 Tablespoons soft butter


2 cloves of minced garlic


6 Tablespoons of shredded Jack cheese


4 Tablespoons of Zinfandel


2 teaspoons soy sauce


2/3 cup finely crushed cracker crumbs





1. Remove stems from mushrooms.


2. Brush mushrooms with melted butter.


3. Mix together the soft butter, garlic, and cheese.


4. Add wine, soy sauce, and cracker crumbs and blend to make a paste.


5. Fill mushrooms with this mixture.


6. Set in a baking pan and broil for about 3 minutes until hot and bubbly.





This will serve 6 to 8.
Here's a couple yummy and quick ideas for appetizers. Hope it helps :)





Pesto Crostini





3 cups fresh basil leaves, washed, dried


1/3 cup KRAFT Classic Italian Vinaigrette Dressing


1/3 cup KRAFT 100% Grated Parmesan Cheese


32 baguette slices (1/4-inch thick), toasted


1 container (8 oz.) PHILADELPHIA Cream Cheese Spread


1/4 cup KRAFT 100% Grated Parmesan Cheese





PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.


SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.


SPRINKLE evenly with 1/4 cup Parmesan cheese.





Sundried Tomato and Garlic Dip





1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread


1/2 cup MIRACLE WHIP Dressing


1/2 cup sun-dried tomatoes packed in oil, drained, chopped


2 Tbsp. finely chopped fresh chives


1 clove garlic, minced


1 tsp. freshly ground black pepper





MIX all ingredients until well blended.


REFRIGERATE until ready to serve. Serve with NABISCO Crackers and cut-up vegetables, if desired.





Hot Crab Dip





1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1 tsp. garlic powder


1 tsp. Italian seasoning


1 medium red pepper, chopped


1 small onion, finely chopped


1 can (6 oz.) crabmeat, drained


WHEAT THINS Snack Crackers





PREHEAT oven to 375掳F. Remove 1/2 cup of the mozzarella cheese; cover and refrigerate for later use. Mix all remaining ingredients except crackers until well blended.


SPREAD into 9-inch pie plate.


BAKE 20 minutes or until dip is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve with crackers.





Party Spiral





1 pkg. (12.5 oz.) TACO BELL HOME ORIGINALS Flour Tortillas (12 tortillas)


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


3/4 cup finely chopped green or red pepper


1 pkg. (9 oz.) OSCAR MAYER VARIETY-PAK Ham and Turkey





SPREAD tortillas evenly with cream cheese; sprinkle with peppers. Top with meat; roll up. Cover.


REFRIGERATE several hours or until chilled.


CUT each roll-up into 6 (1-inch-thick) slices. Serve with TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, if desired.





7 Layer Dip





1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans


1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa


1 cup shredded lettuce


1 cup KRAFT Mexican Style Shredded Cheese


1/2 cup sliced green onions


2 Tbsp. sliced pitted ripe olives


RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers





MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.


LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.


SERVE with chips.





Petite Quiche





Pastry for 1-crust 9-inch pie


1 cup KRAFT Shredded Swiss Cheese


1 Tbsp. flour


2 eggs


3/4 cup half-and-half


1/4 tsp. salt


1/8 tsp. pepper


4 slices OSCAR MAYER Bacon, crisply cooked, crumbled





PREHEAT oven to 325掳F. Divide pastry into 24 balls; press 1 ball onto bottom and up side of each of 24 miniature muffin pan cups.


TOSS cheese with flour in medium bowl; set aside. Beat eggs, half-and-half and seasonings with wire whisk until well blended. Add to cheese mixture along with bacon; mix well. Spoon evenly into pastry-lined cups, filling each cup 2/3 full.


BAKE 30 to 35 minutes or until filling is set and lightly browned.
BEST ZUCCHINI APPETIZER





INGREDIENTS:


3 cups sliced zucchini


1 cup all-purpose baking mix


1/2 cup chopped onion


1/2 teaspoon salt


4 eggs, beaten


1/2 cup shredded Cheddar cheese


1/2 cup vegetable oil


1 clove garlic, minced





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.


Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.








TOMATO AND MOZZARELLA BITES





INGREDIENTS:


20 grape or cherry tomatoes, halved


20 fresh basil leaves


20 small balls fresh mozzarella cheese (often labeled bocconcini)


salt and pepper to taste


1/2 cup balsamic vinegar


1/4 cup extra virgin olive oil


20 toothpicks





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DIRECTIONS:


Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.











CHIP CHICKEN LOLLIPOPS





INGREDIENTS:


4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes


1 egg


2 tablespoons milk


2 cups crushed potato chips


lollipop sticks from a craft or party store





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.


Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.


Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.











BAKED CHEESE OLIVES





INGREDIENTS:


1 cup shredded Cheddar cheese


2 tablespoons butter, softened


1/2 cup all-purpose flour


1/8 teaspoon cayenne pepper


24 pimento-stuffed green olives





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.


Bake for 15 minutes, or until golden brown.











CUCUMBER SANDWICHES





INGREDIENTS:


1 (8 ounce) package cream cheese, softened


1/2 cup mayonnaise


1 (.7 ounce) package dry Italian salad dressing mix


2 loaves French bread, cut into 1 inch slices


2 medium cucumbers, sliced


1 pinch dried dill weed





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DIRECTIONS:


In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.


Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!











BACON WRAPPED CHESTNUTS





INGREDIENTS:


2 (8 ounce) cans water chestnuts


2 cups teriyaki sauce


1 pound bacon





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DIRECTIONS:


Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.


Preheat oven to 350 degrees F (175 degrees C).


Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.


Place in oven until bacon is crispy. Remove from oven and enjoy.











MEXI-CHEESY CHIP DIP





INGREDIENTS:


1 (8 ounce) package cream cheese, softened


8 ounces process cheese food, cubed


1 cup salsa


1 (15 ounce) can chili without beans





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DIRECTIONS:


Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.
quick and easy fruit dip....1 jar marshmallow cream.....one package of cream cheese. beat together with an electric mixer till well blended.
Egg Toasts:


Hard Boil eggs


unshell, dice, mix together, add crushed dill


serve on ';toasts'; if you can get them, Melba possibly, at worst, serve on whole wheat bread (baked not toasted) cut into 1/4 squares


serve cold or room temperature (in France, these are served warm, this does not suit American tastes)





Pizza Baguettes


1 Baguette


small portion of Newman麓s Own Basil and Tomato sauce (or your own marinara if you make a good one)


top with shredded gouda cheese


bake for 5-10 minutes at 180 Celsuis in pre-heated oven


sprinkle with parmesan


serve, cut into 1 inch sections (the beauty of this is the ease of preparation, less than 5 minutes)





Good Luck!
Pepperoni Dip


1 pkg sliced pepperoni


1 can cream of mushroom soup


1 block cream cheese





Cut pepperoni slices into fourths. Combine all ingredients and microwave for 3-5 minutes, stirring occasionally. Serve with crackers or put in round bread bowl.








Mexican Dip


1 block cream cheese


1 can chili without beans


shredded cheese





Spread cream cheese in bottom of microwave safe dish. Pour chili over. Top with shredded cheese. Microwave until cheese is melted.
Try these recipes Great Site!
4-Cheese Mexican Tortilla Appetizers





6 (6 inch) fajita-size flour tortillas


1 16 oz.can ORTEGA? Refried Beans


1/2 cup ORTEGA? Medium Taco Sauce


1/2 cup chopped green bell pepper


1/2 cup chopped red bell pepper


1/2 cup sliced (about 3) green onions


1/4 teaspoon crushed red pepper


2 cups (8 ounces) 4 cheese Mexican blend


PREHEAT oven to 400? F. Place tortillas on baking sheet(s).


BAKE for 3 to 4 minutes or until crisp.


SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco


sauce over beans. Top with bell peppers, green onions and crushed red


pepper. Sprinkle with cheese.


BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges





Cheese Balls


2 c flour


2 sticks oleo - softened


2 lb grated sharp cheese


2 tsp baking powder


green olives - whole


can shrimp - drained


cocktail onions


Mix flour, oleo and cheese throughly.


Roll around a olive, shrimp or cocktail onion to make a ball. Store in ziploc bags.


Put in freezer until ready to use.


Bake on cookie sheet at 350* until edges are brown
depending on how many you make...


can of chunky pineapple


brown sugar (light)


bacon


drain all but 1/4 of juice from pinapple,add tablespoon of brown sugar...mix ingredients together


take strips of bacon..cut into halves


roll chunk of pineapple mixture in bacon


lay on non stick cookie sheet...bake at 350


until bacon is done..





you might want to mix juice from pineapple and sugar to get desired taste of sweetness..excellent..good luck
SALMON APPETIZERS





1 large pkg Philadelphia Cream Cheese


1 large sweet onion, finely minced


1/4 tsp garlic powder


1/2 tsp onion powder


8 oz smoked salmon or lox bits





Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.


Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.





Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.





Optional: Top with a sliver of onion or a sprinkle of onion powder.





These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.








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Pickle Rollups-fusaro


2 JARS baby dills or cocktail dills


4 pkg or tubs cream cheese


6 pkg of dried beef





take two pieces of dried beef and spread cream cheese on each and touch edges together about 1/2 inch to connect them. put 1-2 dills on and roll them with the dried beef. cut into 4-5 pieces and put in serving pan. repeat. you can also do a variation with long green onions. just cut green leaf part off and sub for pickles.





Taco Dip-fusaro





cake pan


1 lg can refried beans


1 container dip-mexican style, salsa style, southern style


1 packet of guacamoli mix or buy guacamoli


1 container sour cream


2-3 avacados


can black olives sliced


bunch long green onion


1 pkg mexican/spanish/taco cheese


2 tomatoes





make layers


beans, dip, guac, sourcream, veggies, cheese. you can always put sourcream and guac on side to. i always serve with tortilla chips and salsa.
I love this ';Veggie Pizza'; as an appetizer





You will need:





-1 pkg refigerated cresent rolls


-1 container of sour cream


-1pkg ranch dressing mix


-assorted veggies that you like...I use...broccoli, cherry tomatoes, cucumbers, cauliflower, shredded carrots....but you could use anything you like,


-shredded cheddar cheese





Don't seperate the cresent rolls when you remove them from the package. Instead, lay them out on a cookie sheet and press to seal the seams. Bake according to the directions until golden.





mix the sour cream and the ranch dressing mix and spread it onto the crust after it has cooled. (You can do this according to taste, some like a thick layer, some like a thin layer)





Top with the chopped veggies and shredded cheese





Cut into squares





It's easiest to serve this right from the cookie sheet. It's kinda messy if you try to move it to a plate first and do it that way.





This is sooo good!!!
A regular favorite is bruschetta. And you could experiment making different types of bruschetta on slices of garlic toast, as well. Good luck
ingredients:-





-2 4.5 ounce cans deviled ham


-3 tablespoons chopped stuffed green olives


-1 tablespoon dijon mustard


-tabasco sauce to taste


-1 3-oz package cream cheese, softened


-2 tablespoons milk





Method:-





1) Blend deviled ham, olives, mustard and tabasco.


2) Form in ball on serving dish; chill.


3) Combine cream cheese and milk; frost ball with mixture.


4) Chill and remove from refrigerator 15 minutes before serving.


5) Garnish with parsley.


6) Serve with assorted crackers.





ENJOY!!
5 layer dip





from Bottom up


16 oz Sour cream in a glass pie plate or baking dish


Chopped lettuce put this on top of sour cream


Salsa - what ever heat you like!!!


Chopped tomatoes - about 2 - put on top of salsa


Shredded cheddar cheese - sharp or mild - on top of tomatoes





Chill and serve with tortilla chips..


for garnish put on a few black olive slices.
Recipe; Baked Salami with Zippy Sauce





1 salami (whatever size you want, just make extra sauce for dipping)





Sauce for Basting and Dipping


2T apricot or peach preserves


1T regular yellow mustard


1T honey mustard


1T Dijon mustard





Score salami end to end to allow fat to drain while cooking.


Foil line a shallow baking dish and place salami in it.


Cover with sauce, and bake in a 350 oven until charred on all sides, between 45 min. to an hour.


Continually baste and turn throughout cooking to ensure even charring.





Once done, cut into bite size chunks and serve with dipping sauce. Make two servings of sauce, one to baste with and one for dipping. Serve with toothpicks.
sun dried tomato and garlic dip


1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread


1/2 cup MIRACLE WHIP Dressing


1/2 cup sun-dried tomatoes packed in oil, drained, chopped


2 Tbsp. finely chopped fresh chives


1 clove garlic, minced





1 tsp. freshly ground black pepper











MIX all ingredients until well blended.


REFRIGERATE until ready to serve. Serve with NABISCO Crackers and cut-up vegetables, if desired





ROASTED PEPPER AND BASIL SKEWERS





1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes


16 fresh basil leaves


2 medium yellow or red peppers, roasted, cut into 16 small squares


16 small cherry tomatoes


16 wooden toothpicks or small wooden skewers


1/3 cup KRAFT Classic Italian Vinaigrette Dressing











INSERT 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish.


POUR dressing over skewers. Let stand 20 min. to marinate, turning occasionally.


REMOVE skewers from marinade just before serving. Discard marinade.





THREE CHEESE QUICHE BITES





36 RITZ Crackers, finely crushed (about 1-1/2 cups crumbs)


3 Tbsp. margarine or butter, melted


1/2 cup chopped roasted red peppers


4 eggs


3/4 cup milk


1/2 cup GREY POUPON Dijon Mustard


1/4 cup chopped fresh parsley


1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided


1/4 cup DI GIORNO Shredded Pecorino Romano Cheese (1 oz.)











MIX cracker crumbs and margarine; press onto bottom of greased 13x9-inch baking pan. Bake at 350掳F for 8 to 10 minutes or until golden brown. Remove from oven; let stand 5 minutes.


SPRINKLE 1 cup of the mozzarella cheese over crust; top with red peppers and remaining mozzarella cheese.


BEAT eggs, milk, mustard and parsley in medium bowl with wire whisk until well blended. Pour evenly over cheese in pan; sprinkle with Pecorino Romano Cheese.


BAKE at 350掳F for 30 to 35 minutes or until set. Let stand 10 minutes; cut into 2 x 1-1/2-inch bars. Serve warm.
Anytime there is a get-together my friends insist I bring my nacho dip. It is super easy %26amp; quick to make but everyone just dies for it:


250 ml spreadable cream cheese


250 ml sour cream


1 bunch green onion, finely chopped


head lettuce, shredded (enough to do a thin layer)


Medium Salsa ~ if you can find the brand ';Pace'; it is the best (the salsa really makes the dip)


shredded cheddar cheese (or a nacho blend)





Mix the cream cheese %26amp; sour cream together %26amp; layer the bottom of the dish. Add a thin layer each of the onion %26amp; lettuce. Add a layer of the salsa %26amp; top with cheese. Serve with nacho chips. Yum!!