I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?

Layer Bean Dip Recipe


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Ingredients


2 cups of refried beans, either from one 15-ounce can or homemade


1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional


1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)


1/4 to 1/2 teaspoon ground cumin


Salt


1 cup shredded cheddar or Monterey Jack cheese


1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)


1 avocado, peeled and chopped


1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped


1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)


1/2 small can of sliced ripe black olives


Method


1 Heat the refried beans in a medium saut茅 pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.





Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.





2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)





3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.





Serve immediately with tortilla chips.





Serves 8.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
I'm not sure how the freeze-and-defrost-without-baking appetizer would taste, but here are some that can be made ahead of time:





1. Spinach dip in bread bowl. Make the dip and store in plastic container with a lid. Add to sourdough bread bowl when ready to serve.


2. Cheese Platter: You can store your favorite cheeses in sealed containers for a long time. Place on platter with crisp, cold grapes or peaches/nectarines and serve with crackers.


3. Crescent Rollups: Spread Pillsbury Crescent Rolls with chive and herb/garlic cream cheese and top with crumbled bacon and sliced chicken. Roll each one up and place on baking sheet. Wrap and refrigerate until serving (bake for 15 minutes or until golden and puffed)


4. Asparagas wrapped in Prosciutto: steam fresh asparagas to crisp tender and place in ice water to cool. Pat dry and wrap with prosciuppto. Sprinkle with grated parmesan cheese.


5. Granita in Lemon Cups: Mix together 1 cup fresh lemon juice; 1 cup sugar; 1/2 cup vodka; 1 T fresh mint; 2 cups soda water. Place in freezer for 2 hours. Hollow out fresh lemon halves or wholes (save pulp for other uses or use as part of the lemon juice) and spoon mixture into each shell. Refreeze until serving time.I am looking for appetizer recipes that can be made ahead of time, frozen and served cold - no baking required?
Each recipe makes about 8 servings. You can also pre-make these recipes the night before your party and refrigerate.





Roasted Peppers with Basil


One 12-oz. jar of sliced roasted peppers


4 oz. fresh mozzarella cheese (from your fresh cheese section), cut into slices


2 tbsp. fresh basil, coarsely chopped


1 tbsp. extra-virgin olive oil


1 garlic clove, minced


录 cup pine nuts (or walnuts)


Pinch of sea salt


Drain the roasted peppers.Combine peppers and remainder of ingredients in a bowl and toss well. Serve on a platter with French or Italian bread, sliced.





Honeydew Melon Slices Wrapped in Paper-Thin Prosciutto


1 large honeydew melon


1/2 pound thinly sliced (paper thin) prosciutto (ask deli to slice it this way for you)


Slice honeydew melon in half and scoop out seeds and remove skin. Cut melon into 陆 inch bite-sized chunks.Wrap prosciutto around each melon piece and secure with a toothpick. Serve on a platter.





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www.GarlicValleyFarms.com








Key Lime Farmers Cheese with Cilantro


陆 pound farmer cheese


陆 tbsp. fresh key lime juice (if no key limes available, okay to use regular limes)


1 tbsp lime zest


1 tsp sugar


2 tbsp. fresh cilantro, chopped


Mix cheese, lime juice and zest, sugar and cilantro in a bowl. Serve on a platter surrounded by Melba toast or tortilla chips.





Lemon Shrimp on a Bed of Arugula


1 pound of peeled, cleaned and cooked medium shrimp


2 garlic cloves, peeled, diced


Juice from one medium lemon


陆 cup extra virgin olive oil


陆 pound arugula leaves, washed


陆 tsp sea salt


In a small bowl mix garlic cloves, lemon juice, olive oil and sea salt to create dressing.Arrange arugula leaves on a large platter and drizzle half the dressing on top.Place the cooked shrimp in a mound on top of the arugula and drizzle remainder of the dressing on top of the shrimp. Grate fresh pepper on top if desired.





Emergency Appetizers


For spur of the moment appetizers, get some high quality pesto or salsa and surround with French or Italian bread (sliced for dipping), a variety of crackers or vegetables. Cheese and crackers, surrounded with grapes will also do in a pinch.





You can also make festive little wraps made from tortillas: Spread a layer of cream cheese in each tortilla, then add two ingredients such as arugula and marinated sun-dried tomatoes, or spinach leaf and roasted red peppers. Roll up the tortilla then cut into 1/2 inch rolls.