DAM Cookbook ~ Appetizers, Beverages & Dips

Post your Appetizers, Beverages & Dips recipes here.

Spinach-Artichoke Dip

1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.

Pesto SunDried Tomato Pizza

Sun dried tomatoes
Pesto Sauce
Mozzarella Cheese
4 pita breads toasted at 400 degrees for 3-5 minutes or until golden brown.

Spread an even layer of pesto sauce on the toasted pita bread. Layer evenly mozzarella cheese ( about ½ cup ) and sun dried tomatoes. Place back in the oven and bake until cheese is melted ( about 3 -5 more minutes ). Bon appetit!!!!

7-Layer Dip

Layer a 13x9 size dish or tray with the following items in the following order. Serve with chips.

Start with Refried Beans (I use Fat Free, no one notices)
Sour Cream
Guacamole
Salsa
Shredded Cheese (I use the pre-shredded Mexican Mix)
Black Olives
Jalepenos

Horchata

boil 2 cups of rice...
Drain the rice keep the water...
add 3-4 milk
1 cup of sugar
3 tbls. vanilla
Yummm

yummy!
I don't know if we are including alcoholic beverages or not, but:
Chocolate Cake Shot

Vodka
Frangelica
Sugar
Fresh lemons cut into wedges

equal parts frangelica liquor and vodka
quickly chill over ice and pour into sugar rimmed shot glasses
lick the sugar, drink the drink and bite the lemon.
Tastes just like Chocolate Cake!
:upthumb

Horchata

boil 2 cups of rice...
Drain the rice keep the water...
add 3-4 milk
1 cup of sugar
3 tbls. vanilla
Yummm

My dh loves horchata. Question: How much water do you boil the 2 cups of rice in, and for how long?

Pinwheels

One package of flour tortillas (fajita size)
1 large package of cream cheese
3 tablespoons chopped chives
3/4 to 1 cup of shredded cheddar cheese


Soften cream cheese. Thoroughly mix in everything. Spread a thick layer on a tortilla almost to the edge. Roll up tortilla trying not to squeeze out the filing. Place them on a plate. With plastic over it. Refrigerate over night. Next day slice each rollup into 1/2 inch bite size.

***To make spicy add 5 very round teaspoons of pace sauce.

Chili Cheese Dip

1 lg. package Velveeta
1 can Rotel
1 can Hormel Chili

Cook til' melted and serve with chips.

yummy!
I don't know if we are including alcoholic beverages or not, but:

Yes, of course!!! LOL

BEST FOUR CHEESE DIP

1 cup monterrey jack cheese
1 cup cheddar cheese
1 cup mozzarella cheese
3/4 parmesan cheese
1 bunch green onions
1 cup mayonnaise
garlic, however much you prefer
1 large loaf of round bread (I usually find one at Central Market)

Grate all of the cheese (I buy the already grated kind). Mix it up with the onions, garlic and mayo.

Hollow out one of those yummy loaves of round bread and fill it with the cheese mixture. Bake at 350 for 30 minutes or until the cheese center melts.

Cut bread you took out the center and serve it with the cheese dip in addition to crackers. Enjoy!:)

BEST FOUR CHEESE DIP

1 cup monterrey jack cheese
1 cup cheddar cheese
1 cup mozzarella cheese
3/4 parmesan cheese
1 bunch green onions
1 cup mayonnaise
garlic, however much you prefer
1 large loaf of round bread (I usually find one at Central Market)

Grate all of the cheese (I buy the already grated kind). Mix it up with the onions, garlic and mayo.

Hollow out one of those yummy loaves of round bread and fill it with the cheese mixture. Bake at 350 for 30 minutes or until the cheese center melts.

Cut bread you took out the center and serve it with the cheese dip in addition to crackers. Enjoy!:)
This stuff is Da Bomb Diggity!!!

Buffalo Chicken Dip

2 8oz packages cream cheese, softened
3/4 cup Frank's hot sauce
boil and shred a few chicken breasts
1 cup Ranch dressing
2 cups shredded Monterey Jack/Colby

Heat hot sauce and chicken until boiling. Add cream cheese and stir in Ranch dressing. Bake at 350 degrees for 25 minutes. Stir and top with shredded cheese. Bake 5 more minutes. Serve with tortilla chips.

Black Bean Salad

1 can (15 oz) Bush's Black Beans, drained
1 can (16 oz) corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
jalapenos (as desired)
1 garlic clove, minced
1 teaspoon cilantro
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
salt and pepper

Seed and dice bell peppers. In salad bowl, combine bell peppers, onion, corn, garlic, and cilantro. Toss to mix. Add olive oil, vinegar, and lime juice. Add salt and pepper to taste. Toss again. Add black beans and jalapenos, if desired. Toss well and serve with tortilla chips.

I dont know what this is called but its really easy and everyone likes it

1 pkg of cream cheese
1/2 of container of sour cream
1 pkg of dry ranch dressing

Mix it all up and serve with crackers or toated bread.

Mexican Corn Dip

2 cans of MexiCorn
1 small can of chopped green chilis
16oz sour cream
1 1/4 cup of mayo
2-3 cups of shredded cheddar
Garlic salt to taste
chopped jalapenos are optional for added kick!

Mix all ingredients, chill, serve with Fritos Corn Chips

I dont know what this is called but its really easy and everyone likes it

1 pkg of cream cheese
1/2 of container of sour cream
1 pkg of dry ranch dressing

Mix it all up and serve with crackers or toated bread.
I think it's called Ranch Dip.

Deep Fried Wontons with Creamy Curried Chicken



For the Filling:

3 oz. Cream Cheese, at room temperature
Scant 1 teaspoon Curry Powder
¾ cup (about 5 oz.) diced Cooked Chicken
1/3 Cup slivered blanched almonds, coarsely chopped
1 ½ tablespoons heavy cream
1 tbsp major grey or other mango chutney (I use hot)
salt
<O:p
48 square wonton wrappers
vegetable oil for deep frying
<O:p
To make the filling, in a bowl, combine the cream cheese and curry powder and beat with a wooden spoon until fluffy. Stir in the chicken, almonds, cream, chutney, and ¼ tsp salt until well blended.
<O:p
Lightly flour a work surface and a baking sheet. Place 1 wonton wrapper on the work surface with a point facing you. Place 1 rounded teaspoon of the filling just below the center of the wrapper. Brush the edges of the wrapper very lightly with water and bring down the top point to meet the bottom, forming a triangle. Press the edges firmly to seal, forcing out any air. Trnasfer to the baking sheet and cover with a kitchen towel while you make the rest of the wontons.
<O:p
Pour vegetable oil into a heavy saucepan to a depth of 3 inches and heat to 375 degrees. Add the wontons, 4 or 5 at a time, and fry until golden, about one and a half minutes. Using tongs or a wire skimmer, transfer to paper towels to drain, then keep warm in a low (200 degree) oven while you fry the remaining wontons. Between each batch, let the oil return to 375 degrees.
<O:p
Arrange the wontons on a napkin-lined platter for serving. If desired, fry parsley sprigs in the hot oil until crisp, 10-15 seconds. Drain briefly on paper towels and scatter over the wontons.
<O:p


Caution: When deep-frying, do not let the oil get too hot. If it reaches a temperature of 400 degrees or beyond, it may burst into flame.

<O:p
Make-Ahead tip: The wontons can be refrigerated for up to 6 hours, covered with plastic wrap, before frying. Or, freeze them for up to 1 month. Deep-fry them still frozen; the cooking time will be the same.<O:p
<O:p
MAKES ABOUT 48 WARM BITES

Goat Cheese Crisps with Mushroom Ragout


<O:p
FOR THE CRISPS:
<O:p
2/3 cup all purpose flour
3 tbsp unsalted butter, at room temperature
5 oz fresh goat cheese, at room temperature
3 tbsp crème fraiche or sour cream
salt
<O:p
FOR THE RAGOUT:
<O:p
1 lb assorted fresh mushrooms such as cremini, oyster, shiitake, and white button, brushed clean
1 tbsp unsalted butter
1 tbsp olive oil
1 lg. Shallot, finely chopped
2 cloves garlic, minced
2 tbsp Madeira or dry sherry
1 tbsp heavy cream (optional)
Salt and ground pepper
1 egg white
Chopped fresh dill for garnish
<O:p
To make the crisps, in a food processor, combine the flour, butter, goat cheese, crème fraiche, and 1 tsp salt. Process until the mixture appears crumbly. Turn out onto a board and work together with your hands to form a log about 8 inches long and 1 ½ inches in diameter. Wrap with plastic wrap and refrigerate for at least 1 hour.
<O:p
To make the ragout, cut all of the mushrooms into ¼ inch pieces. In a large frying pan over medium heat, melt the butter with the olive oil. Add the shallot and sauté until it begins to soften, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and almost dry, about 7 minutes. Add the garlic and cook for 1 minute longer. Pour in the Madeira</ST1:p and simmer until completely reduced, about 2 minutes. Stir in the cream (if using) and ½ tsp salt, then remove from heat. Add a pinch of pepper and taste for seasoning. The mixture should be very thick. Cover to keep warm.
<O:p
Preheat the oven to 375°F. Slice the log into rounds ¼ inch thick and place on an ungreased baking sheet. Lightly beat the egg white with a pinch of salt, then brush onto the cheese crisps. Bake until golden, 18-20 minutes. Let cool slightly.
<O:p
Transfer the warm crisps to a platter and top each crisp with a spoonful of warm ragout. Garnish with dill and serve at once.
<O:p
Make ahead tip: The cheese log will keep for up to 2 days in the refrigerator before slicing and baking.
<O:p
Variation tip: For a quicker dish, prepare the crisps as directed and top them with a dollop of crème fraiche, ½ tsp salmon roe, and a small sprig of fresh dill.<O:p</O:p
<O:p
MAKES ABOUT 32 WARM CANAPES

Thai Guacamole



4 avocados, pitted and peeled<O:p
1 large red bell pepper, seeded and diced<O:p
5 green onions, including tender green parts, finely chopped<O:p
¼ cup finely chopped fresh mint<O:p
1 tbsp peeled and grated ginger<O:p
Tender heart of 1 lemongrass stalk, minced- about 1 tbsp ( if not available you can substitute either 1 tbsp of slivered lemon balm or chopped lemon zest)<O:p
3 tbsp of fresh limejuice<O:p
1 tbsp soy sauce<O:p
1 tbsp Asian fish sauce<O:p
½ tsp Chinese chile paste with garlic (I use thai kitchen green curry paste)<O:p
Sea Salt
<O:p
<O:p
In large bowl, mash the avocados with a fork until mostly, but not completely, smooth. Stir in the bell pepper, green onions, mint, ginger, lemongrass, lime juice, soy sauce, fish sauce, chile paste, and salt to taste. (The soy sauce and fish sauce are both salty, so taste before adding salt.) Mix thoroughly.
<O:p
Cover and refrigerate for 1 hour to allow the flavors to marry. Serve at once.
<O:p
Serving tip: Serve this dip with red, black, and/or blue tortilla chips.<O:p
<O:p
MAKES ABOUT 2 CUPS

Fruit and Cheese Kabobs

1 Pint Fresh Strawberries halved
11/2 Cups Green Grapes
1 Pkg. Cheddar and Monterey Jack Cheese Cubes
1 Cup 8 Ounces Vanilla Yogurt
1/2 Cup Sour Cream
2 Tablespoons Honey
1/2 Teaspoon Ground Cinnamon

On 12 wooden skewers alternately thread the strawberries, grapes, and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey, and cinnamon. Serve immediately or refrigerate. Serves 12.

Fried Pickles

Vegetable Oil (For Frying)
1 Cup Self Rising Cornmeal Mix
1/4 Cup All Purpose Flour
1/2 Teaspoon Ground Black Pepper
1 Egg
1/2 Cup Milk
2 Cups Dill Pickle Chips (Well Drained)

In a deep fryer or a large Dutch oven with a deep frying thermometer, heat oil to 360 degrees. In a shallow bowl, stir together cornmeal mix, flour, and black pepper. In another bowl, combine eggs and milk. Dip dill pickle chips into the milk mixture and roll in the cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.

Simple Garlic & Basil Pesto

3 cups chopped fresh basil
1 cup extra virgin olive oil
1/2 cup pine nuts
1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
1/2 teaspoon chili (http://www.dallasareamoms.com/forums/) powder

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

<TABLE style="BACKGROUND: white; WIDTH: 100%; mso-cellspacing: .7pt; mso-padding-alt: 0in 0in 0in 0in" cellSpacing=1 cellPadding=0 width="100%" bgColor=white border=0><TBODY><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top>Crab and Artichoke Dip
Try this delicious crowd pleasing recipe for your Memorial Day Celebration!<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
Source: Crown Prince <o:p></o:p>
</TD></TR><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top colSpan=2> <o:p></o:p>
<TABLE style="WIDTH: 100%; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt" cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 1.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 1.5pt; BACKGROUND: #eaeaea; PADDING-BOTTOM: 1.5pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 1.5pt; BORDER-BOTTOM: #ece9d8" vAlign=top>Ingredients<o:p></o:p>
</TD></TR></TBODY></TABLE> <o:p></o:p>
<TABLE style="WIDTH: 100%; mso-cellspacing: .7pt; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt" cellSpacing=1 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 1.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 1.5pt; PADDING-BOTTOM: 1.5pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 1.5pt; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent">
1can CROWN PRINCE CRAB MEAT, drained and flaked <o:p></o:p>
2 small jars artichoke hearts, drained and quartered <o:p></o:p>
1 8 oz. tub cream cheese <o:p></o:p>
1/2 cup light mayonnaise <o:p></o:p>
1/2 cup Parmesan cheese <o:p></o:p>
2 cloves garlic, finely chopped <o:p></o:p>
2 pinches dill weed <o:p></o:p>
<o:p></o:p></TD></TR></TBODY></TABLE> <o:p></o:p>
<TABLE style="WIDTH: 100%; mso-cellspacing: 0in; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt" cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 1.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 1.5pt; BACKGROUND: #eaeaea; PADDING-BOTTOM: 1.5pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 1.5pt; BORDER-BOTTOM: #ece9d8" vAlign=top>Directions<o:p></o:p>
</TD></TR></TBODY></TABLE> <o:p></o:p>
<TABLE style="WIDTH: 100%; mso-cellspacing: .7pt; mso-padding-alt: 1.5pt 1.5pt 1.5pt 1.5pt" cellSpacing=1 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 1.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 1.5pt; PADDING-BOTTOM: 1.5pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 1.5pt; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent">Combine cream cheese, mayonnaise, Parmesan cheese, garlic and dill weed. Mix well. Stir in crab meat and artichokes. Bake in a small oven-safe casserole dish at 350°F for 25-30 minutes.<o:p></o:p>
*Serve warm with crackers.<o:p></o:p>
</TD></TR></TBODY></TABLE><o:p></o:p>
</TD></TR></TBODY></TABLE>
<o:p></o:p>

Yummy yummy yummy yummy!!!!

2 sm cans of Biscuits
1 pkg of Ranch Dressing

A casserold dish, Cut each raw biscuit into 4's and drop it in the casserole dish and then make the Ranch Dressing and pour over cut up biscuits and cook at 350* for 10-12min and serve.

:bump

Chinese Egg Roll

Ingredients Filling:
1/3 c water
2 c green cabbage (chopped)
2/3 c celery chopped
1 lb diced lean pork sausage
1/2 c fine cut green onion and tops
1/2 tsp salt
2 2/3 tbsp soy sauce
1 tbsp sugar
2 1/2 c bean sprouts
1 pkg egg rolls skins or Won-ton wrapper


Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes. Remove from heat, drain. Heat heavy skillet. Cook pork until brown, remove from heat and drain. Stir in bean sprouts, cabbage mixture and remaining ingredients. Heat 2-3 minutes more. Vegetables should be crisp. Pile 1-2 tbsp filling diagonally across each egg roll skin. Fold over from each end and roll. Wet the tip of the wrapper to help it seal. Deep fat fry until golden color.

Easy Creamy Salsa Dip

Ingrediants:
8 oz Whipped Cream Cheese
16 oz jar of your favorite salsa (I use On the Border)
1 to 1 1/2 cup grated cheese (I use the mexican blend from Krogers)
Bag of corn chips

Directions:
Spread the cream cheese into the bottom of a 9in microwavable pie dish. Pour the salsa over the cream cheese and spread out evenly. Sprinkle with cheese to cover. (I love cheese, so I tend to be heavy handed with it - ;) ). Microwave on high for 7 minutes or until the grated cheese is nice and melted. Serve warm with corn chips.