Category: Party Appetizer

Pizza Dip

Ingredients

  • 16oz Cream Cheese – Softened
  • 1 Tbs Italian Seasoning
  • Pizza Sauce or Marinara
  • Pepperoni
  • 1 1/2 Cup Mozzarella – Shredded
  • Red Pepper Flakes
  • 2 boxes Melba Toast

Directions

  1. Pre-heat the oven to 350 degrees (F).
  2. In a large bowl mix the softened cream cheese and italian seasoning well.
  3. Spoon the cream cheese mixture on the bottom of a 9 x 9 baking dish, 9 to 12 in pie pan, or something that will fit all of the ingredients. Flatten out the cream cheese evenly.
  4. Add a thin layer of pizza sauce or marinara and cover with a layer of pepperoni. Don’t skimp on the pep.
  5. Sprinkle the cheese for the final layer and top with a little pepperoni.
  6. If desired you can add a dash of red pepper flakes.
  7. Bake, uncovered in a 350 degree (F) for 25 to 30 minutes.
  8. Allow the pizza dip to cool for at least 15 minutes.
  9. Serve with melba toast or your choice of sturdy crackers.

French Onion Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1/2 Cup Mayo (Dukes)
  • 2 Cups Medium White or Yellow Onion – Diced (2 Onions)
  • 2 Tsp Worcestershire
  • 1/3 Cup Chives – Diced
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Ground Black Pepper

Directions

  1. In a medium pan, heat 1 1/2 Tbs olive oil over medium heat.
  2. Sauté the onions in the medium pan for 10 minutes, stirring occasionally so it does not burn.
  3. Reduce the heat to low and continue to sauté for another 20 minute to brown all of the onions.
  4. Set the onions aside to cool.
  5. Place all of the ingredients in a medium sized bowl, to include the cooled onions, and mix well to combine.
  6. Put the mixture in the refrigerator for 4 to 6 hours, best it is overnight, and then spoon into a serving bowl.
  7. Serve with corn chips or your favorite chip that goes with onions and enjoy!!

Cheddar Bacon Ranch Crack Dip

Ingredients

  • 16 Oz Sour Cream
  • 1 Oz Ranch Dressing Mix Packet
  • 6 Bacon Slices – Crumbled
  • 1 1/2 Cup Cheddar Cheese – Thinly Shredded
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Cayenne

Directions

  1. Pre-heat the oven to 400 degrees (f).
  2. On a foil lined baking sheet, cook the bacon for 18 to 24 minutes. Ensure the bacon is crispy and then place on a paper towel to soak up the grease.
  3. Chop the bacon up into small pieces and set aside to cool.
  4. Once the bacon is at room temperature, combine all of the ingredients in a medium sized bowl and mix well.
  5. Place in the refrigerator for at least 2 hours to set before serving.
  6. Place it in a bowl to serve and enjoy with some ruffled chips or those of your choosing.

Tirokafteri (Spicy Greek Feta Cheese Dip)

Ingredients

  • 20 Oz Feta Cheese
  • 12 Oz Fire Roasted Peppers – Drained
  • 3 Tbs Plain Greek Yogurt
  • 1 Tbs White Wine Vinegar
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Cayenne
  • 1/8 Tsp Garlic Powder
  • 1/2 Cup Organic Extra Virgin Olive Oil

Directions

  1. Place all ingredients minus the olive oil in a food processor and puree for 1 to 2 minutes. Halfway through, scrape down the sides and continue to puree.
  2. Slowly add the olive oil and puree for another 1 to 2 minutes and somewhat smooth and creamy.
  3. Place in a serving container, cover, and chill in the refrigerator for at least 1 hour before serving.
  4. Serve with pita chips or your favorite crackers.

Classic Pimento Cheese

Ingredients

  • 8oz Mild Cheddar Cheese – shredded
  • 8oz Jack Cheese – shredded
  • 4oz Cream Cheese – softened and cut into cubes
  • 4oz Pimentos – diced
  • 1/2 Cup Mayo
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder
  • 1/8 Tsp Onion Powder

Directions

  1. In large bowl, place all of the ingredients and mix well with a hand mixer on low for 2 to 3 minutes. Ensure that you incorporate all of the ingredients until it is smooth.
  2. Place in a container and refrigerate for at least 1 hour.
  3. Serve and enjoy!

Honey-Lime Dressed Fruit Salad

Ingredients

  • 10 to 12 Cups Assorted Fruit (or as much as you want)
  • 2 Tbs Honey
  • 3 Limes – Zest and Juice
  • 1 Lime (extra)

Directions

  1. Cut up all of your fruit into small pieces and place in a large bowl.
  2. In a small bowl, combine the honey, lime zest, and lime juice. Taste and adjust to your liking. If it needs more lime, add the extra lime.
  3. Pour honey-lime mixture over the fruit and toss well to coat all of the fruit.
  4. Refrigerate for at least 30 minutes before serving. Enjoy!

Jalapeño Popper Rangoon (Baked)

Ingredients

  • 8 oz Cream Cheese – softened
  • 2 Jalapeños – seeded and diced
  • 1 Cup Cheddar Cheese – shredded
  • 1/2 Tsp Paprika
  • 4 Strips Crispy Bacon – chopped
  • Wonton Wrappers

Directions

  1. Place your cream cheese on the counter at least 3 to 4 hours before you plan to make the rangoon in order to soften. That will allow you to mix all of the ingredients together with just a spoon.
  2. Pre-heat your oven to 350 degrees (F).
  3. Add all of the ingredients, minus the wrappers, in a medium-sized bowl and mix well to combine.
  4. Lay out your wonton wrappers in batches. This recipe makes around 26 to 28.
  5. Place 1 Tbs (.5 oz) of the cream cheese mix in the middle of each wrapper.
  6. Fold each of the four corners up and pinch together at the center of the wrapper. If they are not staying together, you can wet your fingertip and wet the corners of the wrapper before pinching them together.
  7. Place the wrappers on a baking pan lined with aluminum foil.
  8. Spray the wrappers with cooking spray to help crisp the rangoon.
  9. Bake on the center rack for 15 to 18 minutes.
  10. Serve with your favorite ranch or sauce of your choosing. Enjoy!

Pepperoni Rangoon

Ingredients

  • 8oz Cream Cheese – room temperature
  • 1/2 Cup Pepperoni – chopped into small pieces
  • 1/4 Cup Mozzarella – shredded
  • 1 Tbs Italian seasoning
  • 1/4 Tsp Onion powder
  • 1 Package Wonton wrappers

Marinara

Directions

  1. Combine all of the ingredients, minus the wonton wrappers and Marinara, in a medium bowl. Stir to mix well.
  2. Lay out the wonton wrappers, the mix makes about 24 to 28 rangoons.
  3. Place about 1 Tbs of filling into the center of each wrapper.
  4. Fold each wrapper diagonally across to form a triangle and lightly pinch the ends together. Then, bring up the two opposite corners toward each other. Push out the air as you combine all four corners and pinch together tightly. Squeeze all four edges together.
  5. Spray the bottom of the air fryer with a light coating of oil. Load the rangoons into the air fryer and spray the tops lightly with oil. Cook at 370 degrees (F) for 9 to 10 minutes. Check at 8 minutes to ensure they are not burning.
  6. Remove from the air fryer and serve with marinara.

NOTE: If you want to use the oven, pre-heat the oven to 400 degrees (F) and line a baking pan with aluminum foil. Spray the foil with a light coating of oil, place the rangoon on the foil, and spray the tops lightly. Bake for 6 to 8 minutes.

Classic Spinach Dip

Ingredients

  • 8 oz Frozen Chopped Spinach – thawed
  • 1 C Mayo
  • 1 C Sour Cream
  • 1 Packet Knorrs Vegetable Dip
  • 8 oz Water Chestnut – minced
  • 1/4 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne

Directions

  1. Squeeze the excess liquid from the thawed chopped spinach and chop the spinach again to ensure the pieces are small.
  2. Mince the water chestnuts into smaller pieces.
  3. Combine all of the ingredients in a medium size bowl and mix well.
  4. Place the mixture into the refrigerator to chill and season for at least 4 hours before serving.
  5. Serve with pieces of Kings Hawaiian bread or the chips of your preference.

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.