Tag: 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.

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!

Sun Dried Tomato with Pesto and Goat Cheese Pizza

Ingredients

  • 5 Thin Crust 6-inch Pizza Crust
  • 8 oz Jar Classico Traditional Basil Pesto
  • 7.5 oz Jar Sun Dried Tomatoes
  • 8 oz Creamy Goat Cheese

Directions

  1. Pre-heat your oven to 425 degrees F.
  2. Slice the sun dried tomatoes into strips, about 2 to 3 tomatoes per pizza.
  3. Spread 2 Tbs of pesto from edge to edge, covering the pizza crust.
  4. Top the pizza with the sun dried tomato and place pieces of the goat cheese around the pizza, about 1.5 oz per pizza.
  5. Either on the rack, a pizza stone, or pizza pan, cook the pizzas in the oven for 8 to 10 minutes.
  6. Remove the pizzas and place on a rack if possible to keep the crust crispy for 3 to 4 minutes.
  7. Slice the pizza and serve.