Ingredients
1 envelope Knox Unflavored Gelatine
1 cup cold water
1 (16-ounce) container nonfat dairy sour cream
1 cup peeled, pitted and chopped ripe avocado
1/2 cup chopped green onions
2 tablespoons lemon juice
1 teaspoon liquid hot pepper seasoning
(0.7-ounce) packet dry Italian dressing mix
1/3 cup chopped tomato
1/4 | cup sliced ripe olives
Assorted cut-up fresh vegetables (carrot, celery, red, green, yellow pepper strips)
Instructions
In small saucepan, sprinkle gelatine over water; let stand 1 minute.
Over low heat, stir until gelatine dissolves, about 5 minutes. Remove from
heat; cool slightly. In electric blender container, combine sour cream,
avocado, green onions, lemon juice, hot pepper seasoning and Italian dressing packet; blend on low speed. Gradually add gelatine mixture and blend until smooth. Pour into serving bowl. Chill several hours or until set.
Serving Suggestions & Notes:
To serve, garnish with tomato and olives; serve as a dip with vegetable pieces.
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Herb Dip
Ingredients
1/2 lb. shallots, finely chopped
1 Tbs. oil
2 cloves garlic, finely minced
1/4 cup white wine
2 cups cream cheese
1/2 tsp. tarragon
salt & pepper to taste
Instructions:
- Heat oil in a medium frying pan and sauté shallots, garlic and wine for about 10 minutes.
- Once most of the wine has evaporated and the shallots are lightly browned remove from heat.
- In a medium bowl mix together softened cream cheese, shallots and seasonings; stir well
- Refrigerate at least one hour to allow flavours to blend.
Serving Suggestions & Notes:
Bring to room temperature before serving. You can garnish this with chopped parsley for a more festive look.
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Pesto Dip
Ingredients
1 cup whipped cream cheese
3 Tbs. pesto
2 Tbs. sour cream or yogurt
1 clove garlic, minced
pepper to taste
dash of paprika
Instructions:
- Combine cream cheese, sour cream or yogurt, pesto and garlic; mix well.
- Allow to sit at room temperature for at least one hour to allow flavours to blend.
- Sprinkle with paprika.
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Artichoke Appetizer
Ingredients
2 small jars of marinated artichoke hearts
1/4 cup mayonnaise
1/2 cup parmesan cheese
paprika - to taste
¼ tsp. cayenne pepper
General Info:
Preheat oven to 350 degrees
Using a pretty oven to table casserole dish eliminates
extra dishes.
Instructions:
- Chop up artichoke hearts (I put them in the food
processor) and mix with all other ingredients.
- Put in casserole dish and bake for 20 minutes
Serving Suggestions & Notes:
This dish is not particularly colorful if served
as is.
Try dressing it up with sprigs of fresh parsley.
I've also had success with sprinkling diced roasted
red peppers on top!
Serve with Tortilla chips, flat bread(lavosh), melba
toast, wheat crackers or baby pita breads.
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Baba Ghanoush
Ingredients
3 large eggplants
2-4 cloves garlic,or to taste
Salt to taste
½ cup tahini or less, depending on size of eggplants
Juice of 3 lemons, or more to taste
½ tsp ground cumin (optional)
2 tbs finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to
garnish
Instructions:
- Cook the eggplants over charcoal or under a gas or
electric broiler. Roast until skins are black and start to blister
with the flesh soft and juicy on the inside.
- Remove from oven, and rub skins off under cold water taking care
to remove any charred pieces. Gently squeeze out as much of the
juice as possible.
- Crush the garlic cloves with salt.
- Mash the eggplants with a fork, add the crushed garlic and a
little more salt. Place mixture in a blender and puree until smooth.
- Add the tahini and lemon juice alternatively, blending for a few seconds between each addition.
- Taste and add more salt, lemon juice, garlic, or tahini as desired.
Serving Suggestions and Notes:
Pour the puree into a bowl and garnish with chopped parsley,
black olives or tomato wedges.
Serve with warmed baby pitas.
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Fresh Basil Cheese Spread
Ingredients
6 fresh basil leaves
3 cloves garlic
8-oz. pkg. cream cheese, softened
1 cup grated parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil
Instructions:
- Position knife blade in food processor bowl; add basil and
garlic.
- Process until finely chopped. Add cream cheese and next 3
ingredients; process until smooth.
- Transfer mixture to a serving bowl. Garnish with fresh basil
if desired.
Serving suggestions:
Serve with melba toasts, crostini or fresh french bread
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Beer Cheese Spread
Ingredients
¾ lb. Shredded Cheddar cheese
3 oz. Cream cheese
2 Tbs. butter
1/3 cup beer
2 tsp. dry mustard
¼ cup fresh parsley
Instructions:
- Beat cheddar cheese, cream cheese and butter in food
processor or mixer until smooth.
- Gradually add beer and mustard.
- Refrigerate about 2 hours, until firm enough to shape.
- Roll into a ball and place in a bowl.
- Cover and refrigerate until ready to serve.
- Chop parsley very fine and roll cheese ball in parsley.
Serving Suggestions & Notes:
Serve with crackers or French bread.
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Camembert Spread
Ingredients
8 oz. Camembert cheese
8 oz. Cream cheese, softened
3 tbsp dry white wine
¼ tsp. Worcestershire sauce
½ cup ground pecans
General Info:
There is enough mixture for 7 to 8 dozen canapes.
Instructions:
- In mixing bowl, combine camembert cheese and cream
cheese till smooth.
- Gradually beat in win and Worcestershire sauce.
- Add in ground pecans. Mix well.
Serving Suggestions & Notes:
Fill pastry bag with cheese mixture and squeeze cheese
spread onto melba toast, crackers or French bread.
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Chili Con Queso
Ingredients
½ cup chopped onion
¼ cup butter
1 tomato, chopped
4 oz. Green chilli peppers
½ tsp salt
½ lb. Sharp cheddar cheese, grated
Instructions:
- In frying pan, sauté onions in butter until
tender. Do not brown.
- Stir in tomatoes, chili peppers and salt.
- Simmer for 15 minutes. Cube cheddar cheese. Add cheese
a handful at a time into frying pan and stir until all the cheese is melted.
- Pour into chafing dish or fondue pot. Keep warm.
Serving Suggestions & Notes:
Serve with corn chips.
Thin mixture with a little milk if it's too thick.
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Cucumber Dip
Ingredients
1 cup sour cream
½ tsp lemon juice
½ tsp salt
1 tsp minced garlic
1 tbs. chopped green onion
1 ½ cups grated cucumber
Instructions:
- Grate cucumbers and remove all the moisture.
- In small mixing bowl, blend sour cream, lemon juice
and salt.
- Add cucumbers, garlic and scallions.
- Refrigerate overnight.
Serving Suggestions & Notes:
Serve with crudites, mini pita bread, pita chips,
or your favourite cracker.
Also delicious as a topping on BBQ'd lamb, beef or pork kebabs.
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Curry Dip
Ingredients
2 cups mayonnaise
½ cup sour cream
¼ cup fresh chopped parsley
½ tsp garlic powder
3 tsp. sugar
2 tbs curry powder
Instructions:
- Mix all ingredients together. Allow dip to set overnight.
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Dill Dip #1
Ingredients
3 oz cream cheese
1 Tbs pimento-stuffed green olive (finely chopped)
1 tsp. grated onion
1/4 tsp dried dill
salt to taste
2 tbs. light cream
General Info:
Makes 2/3 cup of dip
Instructions:
- Combine cream cheese, green olives, onion and dill.
- Stir in cream and mix well. Add extra cream as required
to make the mixture have dipping consistency.
- Chill.
Serving Suggestions & Notes:
Serve in a hollowed-out whole loaf of bread. Cut
the center of the bread into bite size pieces and use for dippers.
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Hot Artichoke dip
Ingredients
1 cup mayonnaise
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
garlic powder to taste
sprinkle paprika
General Info:
Preheat oven to 350
Using a pretty oven to table baking dish eliminates
extra dishes.
Instructions:
- Cut artichoke hearts into small pieces.
- Mix all ingredients together EXCept paprika.
- Put into baking dish and sprinkle paprika on top for
color.
- Bake for 20 minutes or until bubbly.
Serving Suggestions & Notes:
Serve hot out of the oven and serve with crostini,
flat bread, tortilla chips, baby pita bread or other cracker of
your choice.
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Triple Cheese Artichoke Dip
Ingredients
8 oz. cream cheese
12 oz. shredded mozzarella
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars marinated artichoke hearts (drain well)
2 bags of pita bread
General Info:
Preheat oven to 350
Using a pretty oven to table baking dish eliminates
extra dishes.
Instructions:
- Cut up pita bread into chip size triangles, separate
and bake on a cookie sheet until crispy (approx 5 minutes).
- Combine all other ingredients and mash, use a food
processor or a wooden spoon.
- Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serving Suggestions & Notes:
Serve hot out of the oven and scoop up dip with pita
bread.
This dish travels well and is always a success at parties.
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Healthy Spinach Dip
Ingredients
1 box (10 ounces) frozen chopped Spinach
1 medium onion, finely diced
3 tablespoons grated Parmesan Cheese
3 tablespoons ranch dressing, low fat or regular
1/2 cup light sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
General Info:
Yield: 1-3/4 cups.
Prep time: 10 minutes
Instructions:
- Cook spinach according to package directions; drain well and chill.
- Combine all ingredients in bowl; mix well. Serve chilled.
Serving suggestions & Notes:
Serve in a hollowed out pumpernickel bread.
cut the inside of the bread into cubes and use as dippers.
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Avocado Dip
Ingredients
2 ripe avocado
3 tbs. lemon juice
1(2 oz.) small can chilli peppers
1 tbs. onion, minced
Hot Sauce to taste
Salt to taste
Instructions:
- Mash peeled avocados well. Add remaining ingredients and mix well.
- Refrigerate covered for at least 1 hour before serving.
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Jalapeno Bean Dip
Ingredients
1 small onion, chopped
1 tsp. butter
1 16-ounce can of refried beans
1/4 to 1/2 pound Cheddar cheese shredded
4-oz. can jalapeno chiles, drained and chopped
Salt and pepper to taste
Intstructions:
- Sauté onions in butter; add other ingredients
and stir over low heat. Serve warm with corn chips.
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Blue Cheese Spread
Ingredients
1/4 lb. blue cheese
6 oz. pkg cream cheese
1/2 cup chives
2 Tbs. mayonnaise
1 tsp. worchestershire sauce
1 clove garlic, minced
Instructions:
- Combine all ingredients, whip unitl fluffy.
- Refrigerate to blend flavours, 1 hour; bring to room temperature & serve.
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Chopped Liver
Ingredients
1 large onion
chicken fat
1/2 lb. chicken liver
2 hard boiled eggs
salt & pepper to taste
Instructions:
- Saute onion in chicken fat for 2 minutes; add liver, place lid on pan and stem until tender.
- Remove from heat, put through a food mill. Add salt & pepper and eggs.
- Mash together unitl very fine.
Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.
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Clam Dip
Ingredients
2 cloves garlic, minced
2 Tbs. Worcestershire sauce
2 tsp. lemon juice
1 8oz pkg. cream cheese
1 8oz. can baby clams, minced
1/4 cup clam juice
salt & pepper to taste
Instructions:
- Drain clams reserving just under 1/4 cup of juice. Rinse and mince well.
- Add minced clams, juice ans seasonings to softened cream cheese; mix well.
- Chill to combine flavours at least 1 hour. Remove from fridge and serve at room temperature.
Serving suggestions & Notes:
Serve on crackers or in little mounds on lettuce leaves with bagels.
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