Appetizers

This time of year it seems that we are always invited to parties or having people over so I thought a few recipes for appetizers would be appropriate.
I know in the past I have said that I could make a meal out of just appetizers, both at home and when eating out, and after typing the following recipes for this week’s cooking corner, I might use a few of them to do just that over Thanksgiving!

“Philly” Avocado Dip

1-8 oz. pkg. Philadelphia Brand cream cheese
2 med. avocados - peeled, mashed
1 T. lemon juice
1 T. finely chopped onion
1/2 t. salt
Dash Worcestershire Sauce
Combine softened cream cheese and avocado mixing until well blended. Add remaining ingredients; mix well. Serve with corn or tortilla chips and vegetable dippers. Makes about 2 cups.

Turkey Cheese Ball

8 oz. cream cheese
1 c. cooked chopped turkey
3/4 c. almonds - finely chopped
1/3 c. mayonnaise
2 T. chopped chutney
1 T. curry
1/4 t. salt
chopped parsley
Mix all except parsley. Chill. Shape into ball, roll in parsley. Serve with assorted crackers.

Tex-Mex Dip

3 med. ripe avocados
2 T. lemon juice
1/2 t. salt
1/4 t pepper
8 oz. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
2 cans bean dip
1 large bunch green onions
2 med. tomatoes
ripe olives
4 oz. cheddar cheese
Peel, pit, mash avocados. Add lemon juice, salt, and pepper.
Combine sour cream, mayonnaise and seasonings.
Layer on platter:
bean dip
avocado mixture
sour cream mixture
Top with:
onions
tomatoes
olives
cheese

Shrimp Appetizer Spread

1 (8 oz.) pkg. cream cheese - softened
1/2 c. sour cream
1/4 c. mayonnaise
1 c. seafood sauce
3 (5 oz.) pkgs. frozen cooked salad shrimp - thawed (crab is also good)
2 c. shredded mozzarella cheese
1 medium green pepper - chopped
1 small tomato - chopped
3 green onions - chopped
Assorted crackers
Beat cream cheese until smooth. Add sour cream and mayonnaise and mix well. Spread on a 12” round serving platter. Spread seafood sauce over top. Sprinkle with shrimp (or crab), then sprinkle on cheese, pepper, tomato and onions. Cover and refrigerate. Serve with crackers.

Pretzel Dip
1 can (16 oz.) jellied cranberry sauce
3/4 c. sugar
1/4 c. vinegar
1 t. ground ginger
1 t. ground mustard
1/4 t. ground cinnamon
1/8 t. pepper
1 T. all-purpose flour
1 T. cold water
Pretzels
In a saucepan, combine the first seven ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil; cook and stir for two minutes. Transfer to a bowl. Cover and chill overnight. Serve with pretzels. Yield: 2 cups.

Pin Wheels

1 1/2 c. cheddar cheese - grated
1 small can chopped green chilies
1 small can chopped black olives
1 small jar pimento - chopped
1 tsp. garlic
1 bunch green onions - chopped
2 ( 8 oz.) pkgs. cream cheese - softened
8 oz. sour cream
flour tortillas
Mix all the ingredients together except tortillas. Spread the mixture on the tortillas. Roll and slice thinly. This makes a couple of platters full of great tasting appetizers.

Mexican Eggrolls

1/2 lb. ground beef
2 T. chopped onion
2 T. chopped green pepper
1/4 c. shredded cheese
1 T. catsup
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
4 dozen wonton wrappers
Cook beef, onion and green pepper till tender. Stir in cheese, catsup and spices. Wrap in wontons, fold in edges and wet seams with water. Fry about 1 minute in hot oil.

Vegetable Dip
1/2 pkg. sour cream
1 pkg. Good Seasons Italian dressing
1 T. mayonnaise
1/2 avocado - finely chopped
Juice of 1/2 lemon
1/2 c. chopped tomato
Dash Tabasco Sauce
Mix and chill until served.

Hot Crab Dip

16 oz cream cheese
1 c. sour cream
1/2 c. grated cheddar cheese
1/4 c. mayonnaise
2-3 tsp Worcestershire sauce
1 t. Dijon Mustard
1/2 tsp lemon juice
2-3 shakes garlic salt
salt to taste
pepper to taste
1 lb fresh crab - canned crab, or imitation crab
1/2 c. grated cheddar cheese
Crackers
Potato Chips
Beat cream cheese, sour cream, 1/2 c. grated cheese, mayonnaise, Worcestershire sauce, mustard, lemon juice & garlic salt. Mix well…add salt & pepper to taste, and then stir in crab.
Spread in baking dish; sprinkle other 1/2 c. cheese on top. Bake 350 for 30 to 40 minutes until hot and bubbly.
Serve with crackers and potato chips.

Green Chili Nachos

1 can cream of chicken soup
1 can evaporated milk - (small)
1 lb. Velveeta cheese
1 small jar diced pimientos
1 can green chilies - chopped
Dash Tabasco - to taste
Jalapeno peppers - finely diced to taste
Tortilla chips
Mix all ingredients and heat until hot and cheese melts. May use as a dip or over the tortilla chips. Print this post