APPETIZERS

Pizza Dip

8 oz. cream cheese sprinkled with Italian seasoning

One jar of pizza sauce

2 C shredded cheese (pizza, Italian or even Mexican)

~Layer and bake at 350 for 30-45 minutes. Serve with French bread.

Artichoke Dip

½ C Parmesan cheese, shredded

1 jar marinated artichoke hearts, drained and chopped

½ C mayo

Hot Dip, add:

½ C sour cream

½ C Monterey jack

1 small can jalapeno peppers

~Mix and bake 350 for 30 and serve with crackers or French bread.

Evera’s Yummy Artichoke Jalapeno and Spinach Dip

1 can of plain artichoke hearts - drained, rinsed and chopped

2 C frozen, loose leaf spinach

1 C shredded cheese

½ C Mayo, cream cheese or sour cream – I use mayo

1 T minced garlic

1-2 fresh jalapeno, deseeded and diced fine

~Mix and bake 350 for 30 and serve with crackers or French bread.

Smoked Chipotle Pimento Dip

2 C shredded cheddar (I like Triple cheddar)

2 C mozzarella

1 C mayo

1 jar pimentos

2 t smoky chipotle seasoning (Mesa Rosa), more to taste

Franks Dip

8 oz cream cheese, softened

1 C cheddar cheese

½ C blue cheese dressing- Good dressing- Marie’s Thick and Chunky

½ C Franks Hot Sauce

May add cooked, diced chicken and crumbled blue cheese

~Mix and bake at 350 for 30.

Creamy Spinach Dip

1 can of sweet onion with diced tomatoes

3 cups of frozen loose leaf spinach

2 C Italian Shredded cheese

1 8oz block of cream cheese

1 package of Good seasoning, Italian seasoning

Diced chicken, optional

~Mix and heat in oven or crockpot.

Hummus Dip

Garbanzo beans (1 C dry), cooked and pureed     
Small pinch of ground cumin

2/3 C sesame seed paste                        
Salt

Juice of 2 lemons                          
Pepper

4 T EVOO                                        
1 t paprika, to top

~Puree until smooth and serve with pita chips.

Chili Con Queso

~Sauté ½ red onion, finely chopped, in 2 T butter.

~Add 2 jalapenos, minced, to pan and cook.

~Add 1 t minced garlic.

~Add ½ t sweet paprika.

~Add 2 T beer and cook until evaporated.

~On low, Stir in ½ C sour cream.

~Stir in 2 C cheddar cheese, until melted.

~Remove from heat and stir in chopped cilantro leaves and fresh diced tomatoes.

Jalapeno Dip

8 oz. cream cheese

½ C sour cream

1 Avocado

1 jar jalapeno relish, buy or make **See recipe

May also substitute: ¼ C pickled jalapenos, minced, soaked in simple syrup.

~Mix ingredients and pour into bowl.

~Layer with lettuce, tomato and cheese and garnish with a dollop of sour cream and a jalapeño.

~Serve with chips.

Jalapeño Relish

6 jalapeno peppers, coarsely chopped

1 ½ C granulated sugar

1 1/3 C apple cider vinegar

2 small yellow onions, chopped

1/4 C of carrots, chopped

1 t dill seed

1 t mustard seed

~In a saucepan, add apple cider vinegar and sugar over low heat. ~Mix until sugar is dissolved.

~Add jalapeno peppers, onion, and carrots.

~Bring the mixture to a boil.

~Add mustard and dill.

~Reduce heat and simmer about 20 minutes.

~Remove from heat and cool.

~Serve!

~Jalapenos have been proven in studies to kill cancer cells. 

Thai Dip

8 oz cream cheese

6 green onions

1 T curry powder

1 jar chutney

1 C dry roasted peanuts, chopped

1 C shredded coconut

~Layer, chill for 6 hours and serve with Naan.

Blue Cheese Dip

1 C mayo (I use Hellman’s)            
1 t Worcestershire sauce

1 C sour cream                        
½ t salt

½ t white pepper                      
1 dash cayenne pepper

2 T grated onions, or chives               
1 t minced garlic

4 dashes Franks                       
2 t sugar

1 T lemon juice                       
6 oz crumbled blue cheese

~Whisk mayo, sour cream and buttermilk first, add remaining and chill overnight.

Texas Caviar

1 red pepper, diced                   
2 cans of garbanzo beans

1 yellow pepper, diced                
2 cans of black beans

1 orange pepper, diced                
2 can of sweet gold and white corn or shoe peg corn

1 small onion, diced                  
1 packet of Italian dressing mix, dry

10 Roma tomatoes, diced                    
1-2 T minced garlic

2-4 jalapeños, minced                 
2 t salt

Scallions, sliced thin                
1/3 C olive oil

¼ C red wine vinegar                 
 Cilantro

~Stir together in a large bowl and chill overnight.

Pea Pâté

1 lb cooked peas

Zest and juice of a lemon

3 T EVOO

1 garlic clove

¼ C fresh mint

~Puree in food processor until smooth.

~Serve on toasted French bread.  

Grandma’s Appetizer Meatballs

From the kitchen of: Barbara Veith

1 ½ lb ground beef                    
¼ mustard

½ C bread crumbs                      
Salt

1/3 C minced onion                    
Pepper

1 egg 10 oz.                          
Heinz chili sauce

Chopped parsley                       
10 oz. Grape jelly

~Mix beef, bread crumbs, onion, egg, mustard, parsley, salt and pepper.  Shape into small balls and bake at 350 for 15.

~Mix and heat to a boil the chili sauce and grape jelly.  Add meatballs and heat through.

Deviled Eggs

~Place eggs in a pot, cover with water until water is 1” above eggs.

~Bring to a boil, cover and simmer for 15 minutes.

~Remove eggs with tongs and place in a bowl of ICE water.

~Let sit 5-10 min before rinsing in hot water to peal.

Mix together:

3/4 C Mayo

2 t pickle juice

2 t mustard

yolks

~Peal, cut, stuff yolk mixture in eggs and sprinkle with Paprika.

Sausage Balls

2 C Bisquick

1 lb. Jimmy Dean sausage- uncooked

1 lb. cheddar cheese, melted

~ Mix, roll and cook at 350 for 15 min.

Spinach Balls

3 bags chopped spinach, cooked and drained      1.5 sticks of butter, melted

2 C Herb stuffing                          ½ C grated parmesan

1 C chopped onion, sautéed                      1 t garlic salt

5 eggs, beaten                        ½ t dried thyme

~ Mix, roll and cook at 350 for 15 min.

Stuffed Mushrooms

1 lb fresh mushrooms              
2 T chopped onion

2 T butter                        
2 t lemon juice

¼ C soft bread cubes              
½ C cream or milk

½ t salt                     
½ C shredded Cheddar

¼ C Worcestershire

~Remove stems from mushrooms and set caps aside.  Chop stems.  In a small skillet, sauté onions and chopped stems in butter until tender.  Add salt, lemon juice, Wo sauce and stuffing.  Fill caps with stuffing.  Place in 9” square baking dish.  Pour cream around mushrooms.  Bake at 40 for 15 minutes.  Top with cheese and continue to bake 8-10 minutes until cheese is melted.

Avocado Goat Cheese with Balsamic Glaze

3 ripe avocados, peeled pitted and cut into chunks

2 cloves minced garlic

½ t ground cumin

¼ t salt, plus more, if needed

½ a lime

4 ounces goat cheese

~Mix ingredients together.

~Place a heaping portion of dip in the center and arrange wedges of piadini wedges (or toasted pita bread) around the dip. Drizzle plate or wedges with glaze.

Piadini

2 C flour          
1 t salt

¼ C milk      
1/3 C water

¼ C EVOO

~Whizz in processor until ball forms

~Turn out on floured surface and kneed for 10 min. until elastic.  Cut the dough into 3 pieces and cover with plastic wrap.  Set aside for 20 minutes.

~Roll each piece into 9 inch disk.

~Heat each side for 20 seconds in an iron skillet.  Prick with a fork (all over) and continue to cook, turning frequently, for 3-4 minutes.

~Transfer to a wire rack to cool and repeat with remaining disks.

~Cut each circle into wedges.

Balsamic Glaze

~Heat 2 C Balsamic vinegar on the stove for 2 hours until thick and reduced by half.