Cucumber and Herb Dip

Cucumber and Herb Dip
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1 cup finely shredded cucumber, well drained
½ cup shredded swiss cheese
½ teaspoon dill weed
½ teaspoon lemon juice
¼ teaspoon minced fresh garlic
¼ teaspoon salt

Mix all ingredients until well blended; cover.

Refrigerate at least 2 hours or until ready to serve. Serve with assorted crackers and fresh vegetables.

Makes 12 servings

Hot Broccoli Dip

Hot Broccoli Dip

1 cup fresh broccoli florets (tips only), chopped (about 6 oz)
2 Tablespoons yellow onion, chopped
2 Tablespoons red bell pepper, chopped
¼ cup grated parmesan cheese
2 garlic cloves, pressed
1 cup shredded medium cheddar cheese
½ cup mayonnaise
½ cup sour cream
1/8 teaspoon black pepper

Preheat oven to 375 degrees (convection if possible)

Mix all ingredients in a mixing bowl and pour into a small baking dish. Bake, uncovered, for 20-25 minutes until brown and bubbly. Serve warm with baked pita chips or crackers.

Makes 2 cups

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

Filling:
2 cups cooked chicken, minced
1 1/3 cups mayonnaise
1 ½ cups shredded Swiss cheese
2/3 cup almonds, finely chopped
½ cup parsley, finely chopped
½ cup green onions, finely chopped
4 teaspoons lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasonings. Chill in refrigerator covered.

Cocktail Puff:
1 cup water
½ cup butter
1 cup flour
4 eggs

Combine water and butter in pan, and bring to a full rolling boil. When butter is melted, remove from heat.

Add flour all at once, stirring quickly until mixture is smooth and thick and forms a ball.

Remove from heat, cool 5 minutes, or until cool enough to add eggs.

Place in mixing bowl and add eggs one at a time, beating well after each addition with a spoon.

Line cookie sheet with parchment paper.

Drop by measuring teaspoons 1 inch apart on cookie sheet.

Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for an additional 10 minutes, or until golden colored and crisp.

To assemble:
Cut top third of puff almost through, leaving hinge. Remove excess membrane inside puff.

Fill with 1 teaspoon chicken mixture.

Place on parchment lined cookie sheet and bake at 350 degrees for 5 minutes or until bubbly.

Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip
By: Easy to Bake

2 Tablespoons butter
¼ cup chopped onion (about ¼ medium)
2 cloves garlic, minced (1 teaspoon)
1 Tablespoon flour
1 ¾ cups half-and-half
2 packages (9oz each) frozen chopped spinach, thawed, well drained
8oz sliced almonds
1 cup shredded cheddar cheese
1 package (1 oz) dry vegetable soup mix
¼ cup shredded parmesan cheese

Preheat oven to 425 degrees

Melt butter in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, almonds, cheddar and vegetable soup mix. Spoon dip into 1 quart casserole dish. Sprinkle with parmesan cheese.

Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.

Makes 8 servings

Taco Dip

Taco Dip
By: Mary Sutter

Avocado mixture. Mix together and set aside:
3 medium ripe avocados, peeled & mashed
2 teaspoon lemon juice
½ teaspoon salt
Pepper to taste

Sour cream mixture. Mix together and set aside:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning

1 can refried beans (16-20oz)
1 bunch green onions & tops, chopped
3 medium tomatoes, chopped
1 cup chopped black olives
8oz cheddar cheese, shredded

Layer beans first, then avocado mixture, then sour cream mixture. Sprinkle vegetables over layers; cover with cheese. Serve with tortilla chips. Makes a 9x13 pan.

Confetti Tortilla Spirals

Confetti Tortilla Spirals
By: Doris Christopher

1 pkg (8oz) cream cheese, softened
2 Tablespoons Dijon mustard
3 green onions, chopped
¼ cup zucchini, shredded
¼ cup carrot, shredded
6- 8inch flour tortillas
12-18 large fresh spinach leaves
1 jar (12oz) whole sweet roasted red peppers, drained and patted dry
1lb thinly sliced deli turkey

Mix together cream cheese and mustard in an electric mixer until well blended. Add green onions, zucchini, and carrot to cream cheese mixture, mixing well.

To assemble tortilla roll, place tortilla on Parchment paper. Spread each tortilla with about ¼ cup cream cheese mixture to within ½ of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla lightly, jelly roll fashion. Wrap each securely in parchment paper. Refrigerate seam side down at least one hour; this will set the cream cheese mixture and make it easy to cut.

To serve, cut each roll crosswise into 1 inch slices, place on serving platter. Serve chilled.

Yields 30-36 slices

Hawaiian Dip with Fruit Kebabs

Hawaiian Dip with Fruit Kebabs
By: Doris Christopher

Dip:
¾ cup milk
½ cup sour cream
1 package (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapple in juice, undrained
½ cup sweetened flaked coconut, toasted, divided
1 lime

Kebabs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe, honeydew melon, strawberries, or grapes- cut into 1 inch chunks

Soak wood skewers in water for at least 20 minutes.

For dip combine milk, sour cream, and pudding mix in a small bowl, whisk until smooth.

Stir in pineapple with juice and 1/3 cup of coconut. Zest lime using zester to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Stir in lime zest and juice into dip. Cover and refrigerate at least 30 minutes before serving.

For kebabs, alternately thread fruit onto (24) 6 inch wooden skewers.

Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with fruit kebabs.

*To toast coconut, preheat oven to 350 degrees. Spread coconut onto parchment paper lined baking sheet. Bake for 5-10 minutes or until light golden brown; cool completely*

Apple Berry Salsa with Baked Cinnamon Chips

Apple Berry Salsa
By: Doris Christopher

4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly

Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.

Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)

Yields 3 cups
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Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.

Remove from baking sheet. Cool completely.

Sun-Dried Tomato and Garlic Dip

Sun-Dried Tomato and Garlic Dip
By: Kraft Philadelphia Holiday Desserts

1 (8oz) cream cheese
½ cup mayonnaise
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 Tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon black pepper

Mix all ingredients until well blended.

Serve with cut up fresh vegetables or crackers if desired.

*The longer you leave this dip in the refrigerator, the better the flavor. This dip can be made up to 24 hours in advance!

White Bean and Artichoke Dip

White Bean and Artichoke Dip

1 (14oz) can great northern beans
2 cloves garlic, crushed to a paste
1/8 teaspoon red pepper flakes
¼ teaspoon dried oregano
1 teaspoon distilled white vinegar
1 Tablespoon chopped fresh cilantro
2-3 Tablespoon water
2 canned artichoke hearts, sliced
Salt to taste

In a 1-2 quart saucepan combine the beans with their juices, garlic, red pepper flakes, oregano, and vinegar. Simmer over medium heat for 2-3 minutes until heated through.

Stir in cilantro, water and artichokes. Simmer 2 minutes then mash with the back of the spoon. Season with salt and serve with pita bread.

Red Bean Puree with Pita

Red Bean Puree with Pita
By: Williams-Sonoma

Low in Fat- Cholesterol free

1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing

Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.

Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.

Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.

Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.

Artichoke dip with Pita chips

Artichoke Dip
1 (8oz) cream cheese; softened
1 cup parmesan cheese
½ cup mayonnaise
½ cup sour cream
4oz or 1 cup marinated artichoke hearts; drained and chopped
2 garlic cloves; pressed
1 teaspoon dill seasoning

Mix all ingredients well. Place in a small dish. Bake at 350 degrees for 20 minutes or until the top is brown and bubbly. Serve with bread.

Seasoned Pita Chips:
1 cup butter; softened
2 Tablespoons parsley (fresh); minced
1 Tablespoon green onions (green part especially); minced
3 garlic cloves; pressed
1 Tablespoon fresh lemon juice

Combine all ingredients in a small bowl. Blend thoroughly. Cover and let rest on countertop for at least one hour for the flavors to meld.

Take 6 pita rounds and cut into triangles. Preheat oven to 450 degrees. Spread each pita triangle with butter blend. Arrange triangles on baking sheets lined with foil. Bake until lightly browned (about 5 minutes). It doesn’t take long to cook, so don’t turn your back on the oven!