Category: Dips

Hot Crab Dip

3 ounces cream cheese
1/2 cup mayonnaise
6 ounces crab meat
1/4 cup onions, minced
1 tablespoon lemon juice
1/8 teaspoon Tabasco pepper sauce

Combine all ingredients, spread in oven safe dish.
Bake at 350 degrees for 30 minutes.
Serve with crackers, pita chips, etc.

16 Servings

Appetizers Dips Ham

Cream Cheese Ham Spread

1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine

Stir together all ingredients. Place in serving bowl. Chill overnight. Serve with crackers.

24 Servings

Tags Appetizer, cream cheese, Dip, ham, spread

Appetizers Dips Seafood

Crabmeat Cheese Spread

8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce

Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings. Shape into a ball on serving dish. Make a depression in the top of the ball and pour cocktail sauce into the depression. Serve with crackers.

12 Servings

Appetizers Dips Seafood

Crab Dip

2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes.
Serve dip with unsalted or very lightly salted corn chips.
Makes 3 Servings

Appetizers Cheese Dips Vegetarian

Colby Cheese Fondue

1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio

Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.

12 Servings

Appetizers Chicken Dips

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Appetizers Dips

Chili Dip

2 packages cream cheese

1 pound ground Beef Top Round, cooked and drained

1 12 oz. can tomato sauce

1 package chili seasoning mix

1 8 oz. package cheddar cheese, shredded

Press softened cream cheese in bottom of greased baking dish. Prepare chili : mix together ground beef, tomato sauce and chili seasoning. Spread over cream cheese. Top with shredded cheddar cheese. Bake at 350 for about 20 – 30 minutes – until bubbling and cheese is melted.

Serve with Fritos Scoops. Beware: Very addictive, and not low cal!

12 Servings

Appetizers Dips Vegetarian

Chili Con Queso Dip

1 (14.5-ounce) can diced tomatoes, undrained

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 teaspoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (8-ounce) block fat-free cream cheese, softened

1 teaspoon chili powder

6 ounces light processed cheese, cubed (such as Velveeta Light)

Cilantro sprigs (optional)

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.

Makes 3-1/2 cups (serving size: 1/4 cup)

Appetizers Dips Vegetarian

Cheesy Pizza Dip

1 8 oz. package Neufchatel cheese

1/2 cup pizza sauce

1/2 cup lowfat mozzarella cheese

2 tablespoons grated Parmesan cheese

2 tablespoons red and yellow bell pepper, chopped

1 teaspoon Italian seasoning

Spread Neufchatel cheese onto bottom of microwaveable 9 inch pie plate. Cover with pizza sauce, top with remaining ingredients. Microwave on high for 2 minutes or unti heated through. Serve with crackers.

Makes 2 cups or 16 servings, 2 tablespoons each.

16 Servings

Appetizers Dips Seafood

Baked Creamy Seafood

4 tablespoons butter

1 cup baby scallops, rinsed and drained (about 8 oz.)

3 tablespoons flour

2 cups half and half

1 1/2 cup asiago cheese

2 cups medium, peeled, shelled and deveined cooked shrimp

6 oz. can chopped clams, well drained

1 to 2 tablespoons grated Parmesan cheese

Oil for deep frying

1/2 of a 12 ounce package won ton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat.

Whisk in flour until smooth and bubbly. Cookand stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9 inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350F degree oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked seafood appetizer.

4 Servings