a little of each

A family's cookbook

Blue Cheese Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:19 pm
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Ingredients

  • 4 oz crumbled blue cheese
  • 1 cup sour cream
  • 1 Tbl finely chopped green onion
  • ¼ Tbl hot pepper sauce
  • salt and pepper to taste

Instructions

Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.

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Hot Artichoke and Spinach Dip

Filed under: Appetizers — alittlemoreofeach @ 1:17 pm
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Ingredients

  • 2 (6 oz) jars marinated artichoke hearts, drained and chopped
  • 1 package frozen chopped spinach, thawed and drained well
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¾ cup grated Parmesan cheese

Instructions

Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.

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Pumpkin Dip

Filed under: Appetizers — alittlemoreofeach @ 1:03 pm
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Ingredients

  • ¾ cup (6 oz) low-fat cream cheese
  • ½ cup packed brown sugar
  • ½ cup canned pumpkin
  • 2 tsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • apple slices (Granny Smith worked well)

Instructions

Place first three ingredients in a medium bowl and beat with a mixer at medium speed until well blended. Add syrup and spices and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.

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Chili Dip

Filed under: Appetizers — alittlemoreofeach @ 12:33 pm
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Ingredients

  • 1 (8 oz) package of cream cheese
  • 1 jar of Bush’s chili without the beans
  • 1 (8 oz) package sharp cheddar, shredded
  • Fresh cilantro

Instructions

Spread the cream cheese in the bottom of a glass or ceramic pie plate. Spoon the chile over the cream cheese and sprinkle the cheddar on top. Microwave the dish on High until it is bubbly, a few minutes.

Sprinkle the chopped cilantro on top and serve it with tortilla chips.

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Baja Dip

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
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You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe.  I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.

From “The Dinner Doctor.”

Ingredients

  • 1 cup hummus
  • 1 cup ripe avocado, cubed
  • 1 Tbl fresh lime juice
  • ½ cup chunky tomato salsa
  • ½ sour cream
  • 2 Tbl fresh cilantro, chopped

Instructions

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

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White Bean Dip with Pita Slices

Filed under: Appetizers — alittlemoreofeach @ 12:09 pm
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This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!

From “Everyday Italian.”

Ingredients

  • 4 pita bread, split horizontally in half
  • 2 Tbl olive oil
  • 1/3 cup olive oil
  • 1 tsp oregano
  • 1 ½ tsp salt, plus more to taste
  • 1 ¼ tsp freshly ground pepper, plus more to taste
  • 1 (15 oz) can cannelini beans, drained and rinsed
  • ¼ cup (loosely packed) fresh flat-leaf parsley leaves
  • 2 Tbl fresh lemon juice
  • 1 clove garlic

Instructions

For the Pita

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over

and bake until they are crisp and golden, about 8 minutes longer.

For the Dip

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.

With the machine running, gradually mix in the 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste.

Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.

The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.

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