Tag: Party Appetizer

Maryland Crabby Toast

Ingredients

  • 1 Lb Lump Crab Meat
  • 1/2 Cup Mayo
  • 2 Tbs Dijon
  • 2 Tbs Fresh Parsley – Chopped
  • 1 1/2 Tbs Old Bay
  • 1/2 Tsp Ground Black Pepper
  • 3/4 Cup Mild Cheddar – Shredded
  • 3/4 Cup Mozzarella – Shredded
  • French Baguette

Directions

  1. In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
  2. Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
  3. Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
  4. Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
  5. Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
  6. Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
  7. Serve and enjoy!

Mexicorn Taco Dip

Ingredients

  • 8 Oz Cream Cheese – Softened
  • 8 Oz Mayo
  • 8 Oz Sour Cream
  • 8 Oz Pepper Jack Cheese – Shredded
  • 12 Oz Mild Cheddar Cheese – Shredded
  • 2 Cans Mexicorn – Drained
  • 1 Can Rotel – Drained
  • 1/4 Cup Jalapeños – Diced
  • 1 Packet Old el Paso Taco Seasoning
  • 1/2 Cup Cilantro – Chopped

Directions

  1. In a large bowl mix the softened cream cheese, mayo, sour cream, and taco seasoning with a hand mixer.
  2. Add the remaining ingredients and continue to mix.
  3. Place in a large serving container and chill in the refrigerator for at least an hour.
  4. Serve with corn chips or tortilla chips. Enjoy!

Wonton Pizza Cups

Ingredients

  • Wonton Wrappers
  • Pizza Sauce (Your favorite)
  • Pepperoni
  • Mozzarella
  • Italian Seasoning
  • Red Pepper Flakes
  • Cooking Spray

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. Place one spoonful of the pizza sauce at the bottom, then top with a single pepperoni, shredded mozzarella, and sprinkle with the italian seasoning and red pepper flakes.
  5. Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
  6. Serve and enjoy!

Fried Pickle Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1 1/2 Cup Whipped Cream Cheese
  • 1 1/2 Cup Dill Pickles – Chopped
  • 1 Packet Ranch Seasoning
  • 2 Tbs Fresh Dill – Finely Chopped
  • 1 Tbs Fresh Chive – Finely Chopped
  • 1 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne
  • 2 Tbs Butter – Unsalted
  • 3/4 Cup Panko

Directions

  1. In a medium sized bowl or container, mix all of the ingredients minus the butter and Panko. Cover and refrigerate for at least 2 hours.
  2. Before serving, melt the butter in a small sauté pan over medium heat and add the Panko.
  3. Toast the Panko in the pan for 3 to 5 minutes, until it turns dark brown. Move the Panko around periodically to avoid burning.
  4. Place the dip into your preferred serving dish and top with the toasted Panko. Serve with potato chips, preferably ones with ridges.

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.

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.

Fried Pickle Dipping Sauce

Ingredients

  • 1/2 Cup May
  • 1 Tbs Ketchup
  • 1 Tbs Horsedradish
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Cajun Seasoning
  • 1/8 Tsp Ground Black Pepper

Directions

  1. Place all ingredients in a bowl and mix well. Cover and chill in the refrigerator for 3 to 4 hours before use.
  2. Serve with fried pickles or pickle eggrolls.

Onion Ring Sauce

Ingredients

  • 1/2 Cup Mayo
  • 3 Tbs Ketchup
  • 2 Tbs Horseradish
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Salt
  • 1/4 Tsp Worcestershire

Directions

  1. Place all ingredients in a bowl and mix well. Cover and chill in the refrigerator for 3 to 4 hours before use.
  2. Serve with your favorite onion rings.

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.

Pickle Spear Egg Rolls with Havarti Cheese and Sriracha-Ranch Dipping Sauce

Ingredients

Egg Roll

  • 6 Egg Roll Wrappers
  • 3 Kosher Dill Pickle Spears
  • 6 Havarti Cheese Slices

Dipping Sauce

  • 3 Tbs Ranch Dressing
  • 1 Tbs Sriracha

NOTE: Just double or triple the amounts as needed or desired

Directions

  1. Slice your kosher dill pickle spears in half lengthwise and pat them dry with paper towels. You want to remove some of the pickle juice from the spears so they do not soak through the egg roll wrappers.
  2. Lay out your egg rolls, diamond shaped, and place a single slice of Havarti cheese in the middle of the wrappers.
  3. Using water, wet the edges of the egg roll.
  4. Place a pickle spear in the bottom corner and fold the wrapper over the pickle. Roll the pickle in the wrapper up towards the top.
  5. Fold in the right and left corners of the wrapper toward the center. Lightly press down to seal the edges. Adding more water to the wrapper if necessary.
  6. Continue rolling up until the pickle is completely wrapped inside the egg roll. Press and seal all of the edges.
  7. Pre-heat your air fryer to 400 degrees F.
  8. Place the egg rolls into the air fryer and lightly spray them with cooking spray. Cook for 3 to 4 minutes, rotate the egg rolls, and repeat the cooking instructions.
  9. Meanwhile, in a small bowl mix the ranch and the sriracha for dipping.
  10. Remove the egg rolls, let them rest for a few minutes and enjoy!