Cheesy Artichoke Dip
1 lb shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup mayo
1 cup artichoke hearts, drained and chopped
1 TBSP minced onions
Mix together. Bake at 350 degrees for 20-30 minutes or heat on hi in a lightly buttered crockpot for 1 hour.
Artichoke Salsa
1 small jar artichoke hearts, drained and chopped
1/4 cup black olices, chopped
2 TBSP red onion, chopped
3 plum tomatoes, chopped
1 tsp minced garlic (roasted garlic is better if you have it)
2 TBSP fresh basil, chopped
salt and coarse black pepper
Spicy Crab-Stuffed Mushrooms
Melt 1/2 stick butter and 1 tsp minced garlic in a baking dish. Place filled mushroom caps (12-15) into dish and bake covered at 400 degrees for 20 minutes. Spoon melted butter over mushrooms before serving. May want to quickly brown very lightly on high broil/top rack- don't look away!
Filling:
6 oz can crab meat, drained and flaked
1 TBSP lemon juice
1/2 cup cream chees, whipped
1/2 tsp onion powder
1/4 cup grated Parmesan cheese
1 fresh jalepeno chile, minced
4 pieces of bacon, crumbled
Sprinkle crab meat with the lemon juice. Add whipped cream cheese, mix. Add onion powder and parmesan cheese, mix. Fold in the jalepeno and bacon.
Reuben Dip
2 3oz packages of thin sliced corned beef, chopped
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
1 6oz can sauerkraut, drained and patted dry with a papertowel
5 TBSP mayo
1/2 tsp dried or prepared mustard
Mix all ingredients. Bake at 350 degrees for 30 minutes until bubbly. Best served with party thin-sliced rye bread.
Buffalo Chicken Dip
3/4 to 1 cup chopped celery
3 boneless skinless chicken breats, cooked and shredded
16 oz cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1 cup ranch dressing
6 to 12 oz hot red pepper sauce- varies depending on your taste and the brand of hot sauce
Saute the celery in butter until translucent. Stir in chicken and cream cheese, cooking on low until cream cheese melts. Add 1 cup of the shredded cheddar, ranch dressing, and pepper sauce, stirring until cheese is melted. After putting in a baking dish, sprinkle with the remaining cheese and bake at 300 degrees for 30 minutes. Best served with tortilla scoops.
Zesty Crab Dip
Mix the following:
8 oz cream cheese, softened
1/2 cup mayo
1 TBSP prepared horseradish
1 TBSP Worcestershire sauce
2 TBSP chopped fresh dill weed
1 package flaked crab
Spoon the mixture into a bread bowl (1 round loaf of crusty bread, scooped out- leaving a 3/4 inch shell wall). Bake at 375 degrees for 10 minutes. Best served warm with crackers, raw veges, or scooped bread pieces.
Black Bean and Corn Salsa
1 15 oz can black beans, drained
1 11 oz can Mexicorn, rinsed and drained
1 tomatoes, diced
2 avocados, diced
3 green onions, chopped
1 garlic clove, minced
2 TBSP fresh cilantro, minced
Juice of 1/2 lime
1/2 cup canola oil
1/4 cup balsamic vinegar
1 envelope Italian salad dressing mix
Mix ingredients and chill, covered for 4 hours. Best with tortilla chips or frito scoops.
Bacon Wrapped Water Chestnuts
2 8 oz cans whole water chestnuts, drained, cut in half
2 lbs bacon, cut into thirds
1 cup sugar
1/2 cup packed brown sugar
1 14 oz bottle of ketchup
Wrap water chestnuts with a piece of bacon and secure with a toothpick. Bake at 350 degrees for 30 minutes, drain.
Mix both sugars and the ketchup. Drizzle the mixture over the wrapped water chestnuts. Bake for 30 more minutes.
Cheesy Pecan Grapes
Combine 8 oz softened cream cheese and 4 oz crumbled bleu cheese. Gently stir in approx 36 seedless green grapes that have been washed and patted dry. When coated, roll in 1 1/2 cups chopped pecans. Chill for 2 hours before serving.
Cheesy Onion Dip
1 bag frozen onions
2 8oz cream cheese at room temp
1/3 cup mayo
1 container of parm cheese
salt/pepper
Mix all ingredients and bake at 400 degrees for 20 minutes.