Recipezaar: Spreads,Dinner Party recipes

Garlic Olive Oil Plate With Capers (Spain)

Tue, 05 May 2009 01:38:30 -0400

POSTED FOR ZAAR WORLD TOUR 5. Roasting garlic turns it's flavour soft and mellow and perfect for enjoying on it's own. Any leftover oil can be filtered and reserved. An addictively delicious plate full of roasted garlic, speckled with olives and capers and herbs to add to your tapas. From http://desertcandy.blogspot.com. -- posted by UmmBinat

Black Olive Pate(Portuguese)

Wed, 06 May 2009 00:52:02 -0400

Yummy served with crackers! Adapted courtesy Jean Anderson form the Food Network. -- posted by Sharon123

Hot Deviled Crab

Wed, 06 May 2009 11:31:48 -0400

An elegant appetizer, deviled crab is a favorite in the Northern Florida gulf coast. -- posted by Chef #1258363

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Baked Mediterranean Dip

Wed, 13 May 2009 22:19:56 -0400

I made this up after having something similar in a restaurant. Creamy asiago, spinach, artichoke hearts and black olives baked until bubbly and topped with fresh tomato. Warning! If you put this on your appy table be prepared to skip dinner. -- posted by Another Sassychef

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Easy Raspberry Chipotle Sauce for Cream Cheese

Mon, 18 May 2009 15:12:17 -0400

From lack of finding the "real deal" at the grocery store, this is my version. I have never had it before, but my Sister In Law was telling me she thought it sounded like something I would like. Hope you enjoy my version. I used low fat cream cheese and low sugar raspberry preserves. Be sure to adjust the chipotle pepper to your taste. I would begin by adding about 1/4 of a pepper and continue to add for the heat you like. Servings is a guess because I think I could eat the whole thing by myself. -- posted by Chef #231057

Egg, Sour Cream and Caviar Spread

Fri, 22 May 2009 02:05:19 -0400

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time. -- posted by Molly53

Cream Cheese Chili Dip

Fri, 22 May 2009 11:50:21 -0400

A recipe given to me by friends in Tripoli, Libya. Perfect for a drinks party spread onto crackers or bruschetta and great as a BBQ appetizer with crudites. Vary the amount of chilies for heat and do not be tempted to use lower fat cream cheese as it will not work. -- posted by barnybrit

Cashew Herb Spread

Thu, 28 May 2009 23:25:54 -0400

This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving) -- posted by rsarahl

Shrimp and Cheese Puffs

Mon, 08 Jun 2009 16:13:18 -0400

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. -- posted by peskyleo

Hot Crab Dip

Mon, 15 Jun 2009 18:45:16 -0400

I've been on a search for lower-fat recipes that don't taste low-fat. This is a great dip recipe from Cooking Light. Of course, you can always use the full-fat ingredients if you prefer. -- posted by appleydapply

Goat Cheese Torte

Wed, 17 Jun 2009 13:28:36 -0400

Goat Cheese Torte -- posted by pbrsucks

Delicious Raisin Mold

Wed, 24 Jun 2009 11:38:22 -0400

This came from a mother of a student I taught years ago...her name is Billie Jane Wheatley. This recipe makes great llittle tea sandwiches or can be spread on your choice of crackers. I often use low-fat sour cream and the 1/3 less fat cream cheese to make it healthier. Either way this is a treat! Note: Cooking time is just to melt the butter, sour cream, and cream cheese together. -- posted by Debaylady

Cheddar Bruschetta

Fri, 26 Jun 2009 02:50:32 -0400

Here is a fine appetizer and a different take on bruschetta. It still has the tomatos you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve anytime of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the french baguette size but if your french bread slices are larger it will make one dozen. Enjoy! ChefDLH -- posted by ChefDLH

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

Tue, 30 Jun 2009 00:50:54 -0400

Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back... Freezes well and can be halved!! -- posted by College Girl

Halibut Spread

Wed, 01 Jul 2009 11:44:55 -0400

I had this spread at a beautiful bed and breakfast in Alaska, Ocean Bluff B&B, on the Kenai Peninsula. I found it on their website and decided to post it. A great appetizer or bagel spread. -- posted by chef unextraordinaire

Baked Savory Brie

Tue, 07 Jul 2009 02:33:03 -0400

A wheel of brie, baked in a puff pastry with honey mustard and brown sugar. Decadent. Got it from a friend who created it after having something similar in a restaurant. -- posted by mkskirby

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

Artichoke Nibbles

Sun, 12 Jul 2009 10:01:36 -0400

Appetizer -- posted by Alicia Mack

Rossann's Kentucky Beer Cheese

Mon, 13 Jul 2009 15:37:42 -0400

This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips. -- posted by Sccuddlers

Spicy Asian Tuna Salad

Wed, 15 Jul 2009 01:45:29 -0400

Do yourself a favor and try this fabulous variation on traditional tuna salad. It's good for everyday use on top of a salad with an asian vinagrette and can also be served with crackers at a dinner party. If you like a little crunch in your tuna salad feel free to substitute red onion for the green onion or add some chopped up celery. I created this recipe on a whim for use in my sushi rolls and have it posted under "Spicy Tuna Salad Sushi Roll" with a lot of detailed instructions on how to prepare the rolls. -- posted by OwlMonkey

Creamy Baked Brie With Strawberries, Pecans and Honey

Mon, 20 Jul 2009 10:47:29 -0400

Brie baked until it's warm and creamy inside is one of the world's easiest yet tastiest appetizers. In this recipe the brie is topped with Dijon mustard and toasted pecans, surrounded with fresh strawberries and drizzled with honey. Served with toasted baguette slices and fresh fruit, it makes a nice light meal. -- posted by Feast Your Eyes!

Pineapple Walnut Cheese Ball

Thu, 23 Jul 2009 01:18:43 -0400

Great appetizer to keep the guests at bay before the main dish! Serve with crackers or bread sticks. -- posted by Chef Mixed Up BLT

Tapas 177's Rosemary Aïoli

Tue, 28 Jul 2009 12:16:23 -0400

This is a delicious, flavourful aïoli recipe from the Rochester, NY restaurant, Tapas 177. It was printed in Bon Appétit (Nov. 2000). It works really well on turkey sandwiches, on grilled portobello mushrooms, or fish. It's also really great with roasted garlic (rather than raw) and with homemade mayo. Yield: Makes about 1 cup -- posted by blucoat

Cream Cheese & Deviled Ham Dip / Spread With a Twist

Thu, 30 Jul 2009 03:06:13 -0400

This is a super recipe for a get together. There are other ham dips but the extra flavor with the wine, dry mustard, garlic, onion and pickle, yes, pickle make it an intense flavor. It isn't for everyone especially if you don't like wine. Try it at your next party or event. Pair with all different crackers or slather on french bread. Enjoy! ChefDLH -- posted by ChefDLH

Fruity Cheese Ball

Sun, 02 Aug 2009 10:18:55 -0400

a fun twist on your ordinary cheese ball appetizer!! -- posted by berriesncreamangel

Awesome Bacon-Tomato-Cheese Spread

Tue, 11 Aug 2009 10:51:23 -0400

Super delicious and so pretty for a get-together. I use 3 Roma tomatoes or 1 large vine-ripened (in the summer). Feel free to add other layers or switch ingredients. (chopped olives would be nice. :smile:) Note: Cooking time is refrigeration time. Enjoy-- -- posted by Caroline Cooks

Sandra's Pepper Jelly Recipe

Tue, 11 Aug 2009 12:07:46 -0400

This is a family favorite. Also, makes a great gift for Christmas, house warming or for teachers. Serve with Cream Cheese & Crackers. It's a hit everytime -- posted by Peyton's Mom

Smoky Three Cheese Dip

Mon, 17 Aug 2009 03:48:57 -0400

I gobbled up this wonderful dip at a restaurant near us. I loved it so much I had to try to recreate it at home. My friends and family raved about it. Enjoy! The best gouda cheese to use is Parrano. It is an Italian-type gouda that is a little firmer in texture. You can now find it at most grocery stores and Whole Foods. You can use any type of smoked gouda. -- posted by columbuscook

Pepper Swiss Cheese Ball

Thu, 20 Aug 2009 02:14:18 -0400

Pepper complements the nutty flavor of swiss cheese. From Land-O-Lakes Cookbook. -- posted by daisygrl64

Smoked Salmon Cracker Spread

Fri, 21 Aug 2009 11:46:52 -0400

This hearty cracker spread is great for entertaining. From Land-O-Lakes Cookbook -- posted by daisygrl64

Nutty Cheese Ball

Fri, 21 Aug 2009 12:07:54 -0400

Found this recipe in my Kitchen Aid mixer manual. I am sure it can be made just as easily without the mixer though. Cooking time is chill time. -- posted by KellyMac6

Tuna and Bocconcini " Bruschetta "

Fri, 28 Aug 2009 09:29:54 -0400

Bocconcini is one of my favourite cheese. Traditionally made in Campania, Italy, it is a form of fresh mozzarella that is like a soft curd. I would not sub mozzarella in this. Bocconcini means "Little Mouthfuls", which they are! This is not your traditional bruschettta and the recipe is from the Dairy Farmers of Canada. Enjoy! -- posted by Nif

Smoked Salmon Pate

Mon, 31 Aug 2009 02:28:25 -0400

Taken from Notebook magazine - here for safekeeping - untried as yet by me. Preparation time does not include chilling time in fridge. -- posted by katew

Warm Blue Cheese Spread With Pecans

Mon, 31 Aug 2009 11:16:34 -0400

Great appetizer for parties. Serve warm with melba rounds. -- posted by swissms

Salsa Cheesecake (Appetizer)

Mon, 31 Aug 2009 11:17:23 -0400

Savory cheesecake appetizer spread. Serve with crackers, Tostito chips or baguette slices. -- posted by swissms

Baked Ricotta

Tue, 01 Sep 2009 13:05:50 -0400

Untried by me as yet but sounds yummy. -- posted by katew

Shrimp Butter

Tue, 08 Sep 2009 10:22:09 -0400

From Southern Living. -- posted by gailanng

Creamy Baked Brie With Apples and Maple Syrup

Tue, 08 Sep 2009 11:25:40 -0400

A nice appetizer during the fall. Very easy to prepare and can be served at a dinner party. I received this recipe from a friend years ago. -- posted by swissms

Cranberry Orange Cheese Ball

Tue, 08 Sep 2009 15:44:29 -0400

This tastes great on Keebler's Townhouse Topper crackers! I take this to our holiday get togethers and always have people asking for the recipe...It's very easy to remember since it only has 3 ingredients!!! -- posted by Rollin in the Dough!

The Best Vegetarian Pizza

Wed, 09 Sep 2009 17:43:00 -0400

This is the best veggie pizza I have ever had, and I do not like veggies but I will eat them just for this recipe. It is a two step process making your sauce and then cutting up all of your veggies for toppings. It is a very cool and refreshing taste I love to eat my cold pizza and drink a big glass of lemon sweet tea on ice. -- posted by LeighzCookin

Aperitivo De Chorizo Y Cilantro

Wed, 09 Sep 2009 17:43:09 -0400

Savory spanish-influenced appetizer that is perfect as a dip or atop crackers/toast as a spread for dynamite hors d'oeuvres. -- posted by Chevalier Marin

Crabmeat-Cream Cheese Log

Thu, 10 Sep 2009 11:17:31 -0400

This is sooooo simple, but with an elegant presentation. Best of all, all 3 ingredients can be stored for indefinite periods in pantry/fridge. A great help when unexpected guests show up over the holidays. -- posted by davianng

Herbed Goat Cheese Spread

Thu, 10 Sep 2009 17:01:48 -0400

Goat cheese spread for a party appetizer. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Basil Parmesan Dip (Cooking Light)

Mon, 14 Sep 2009 14:17:35 -0400

This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams. -- posted by appleydapply

Pesto

Thu, 17 Sep 2009 10:27:36 -0400

A simple but quite good basil pesto recipe I concocted from a couple of different recipes. A bit more garlic, less oil, and extra pinenuts. Enjoy! -- posted by Chef Rrrita

Aunt Caron's Crab Dip

Thu, 17 Sep 2009 16:47:45 -0400

my aunt gave my mom this recipe and now we make it for christmas every year when we go over to the house of my father's parents and they can't get enough of it! -- posted by Chef #1345159

Toasted Pecan Fruit Spread

Mon, 21 Sep 2009 00:56:58 -0400

This is a delicious recipe that I found on a box of Brenton sesame crackers. I really love the flavor and texture of this spread and it couldn't be easier to put together. I like serving this as an appetizer on Thanksgiving. -- posted by Lucky in Bayview

Cilantro Hummus

Mon, 21 Sep 2009 13:43:27 -0400

Hummus is wonderful spread on crackers or chunks of warm bread, or scooped up with toasted pita bread. -- posted by English_Rose

White Bean and Pesto Bruschetta

Fri, 25 Sep 2009 15:20:44 -0400

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer -- posted by GingerlyJ

Benedictine

Mon, 28 Sep 2009 01:37:10 -0400

This cucumber spread originated in Louisville, Ky where I currently live It is largely popular for weddings as finger sandwiches or a dip -- posted by GingerlyJ

Awesome Party Cheese Ball!

Sun, 04 Oct 2009 01:53:40 -0400

I got this recipe from my mom. I first tried it at her Christmas dinner a few years back. It is a great treat for parties. Lots of people ask for the recipe and it is eaten up so fast, it's good to make two. My family asks me to make it sometimes just for the heck of it. -- posted by CrazyRedHead

Swiss-Nut Cheese Ball

Mon, 05 Oct 2009 17:12:01 -0400

A friend of mentioned how much she loves Swiss cheese balls, so I went on a search to find a recipe. Here's one from several different recipes I found on the web! My friend just had hip surgery done and I'm looking for ways to surprise her and keep her spirits up. I think this will do it, it's good! :) -- posted by Sharon123

Rosemary Cheese With Fig Preserves

Tue, 13 Oct 2009 14:48:53 -0400

Quick Easy Appetizer. Ok, there are literally millions of recipes for cheese balls, molds, etc, but this is just a little different. I like to make a "mini" version of the original recipe which I think doesn't intimidate guests from taking that first slice. But trust me, this doesn't last long. I like to serve this with thin baguette slices lightly toasted, bagel chips or your favorite crackers. Give it a try, I think you and your guests will really enjoy it. -- posted by SarasotaCook

Easy Smoked Whitefish Salad

Tue, 27 Oct 2009 11:52:33 -0400

This is the easiest recipe in the world. I had this at my friend Alice's one day and made it for a crowd for my brothers family get-together and everyone loved it. So easy and so yummy! -- posted by Secret Agent

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Olive Crostini

Mon, 02 Nov 2009 17:20:46 -0500

This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home! -- posted by cmacooks

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie

Parmesan Cheese Dip / Spread

Wed, 04 Nov 2009 12:06:09 -0500

This yummy recipe comes from my friend Elaine. She brought it to a party and after only one bite everyone was asking for the recipe. It is very good with your favorite crackers but is even better w/ sliced fresh bread. I think it would even be good over steamed broccoli as well. The next time I make it I plan to bake some in bite sized pastry shells and see how that turns out. -- posted by Joanna570

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms

Mini Cheese Balls

Fri, 20 Nov 2009 16:09:58 -0500

A fun little appetizer to add to your party buffet table. Also makes a great snack for those teen sleepovers! You can make these up to 2 weeks ahead of time, just wrap well and freeze. Prep and cooking time does not include the 2 hours needed for chilling. -- posted by Chef Buggsy Mate

Alouette Cranberry Brie

Fri, 20 Nov 2009 16:30:41 -0500

Nothing says holiday like cranberries! This recipe is just perfect, elegant and easy for the holiday season. Did we mention it's delicious! -- posted by Corrinne J

Grandmother's Tomato- Cheese Log

Mon, 23 Nov 2009 15:47:07 -0500

This is my grandmother's recipe (obviously) and she made it at holidays. I remember sneaking into it when I was little, before everybody else got there. It's great with crackers, and I have also given them for Christmas presents. -- posted by suseme

Cucumber Sandwiches Everyone Loves

Mon, 23 Nov 2009 18:19:50 -0500

I never follow recipe's.. so this was one that after a lot of taste testing, I stuck with. Everyone loves it!! It's a great appetizer for the holidays as it is so light & not filling. But I have made these for my kids for a summer brunch or lunch also. I have never tried a lower fat version because I despise fat free mayonnaise & cream cheese but let me know if you try something & it works. I have simplified it since my first 10 times making this recipe as well IT WILL SERVE 12-20 most will want 2nds, trust me :) Enjoy :O) -- posted by Amydee0074

Marinated Philly Cheese Squares

Thu, 26 Nov 2009 02:08:27 -0500

Taken from A Philadelphia cream cheese cookbook. Cooking time is chill time. -- posted by Sam #3

Savory Sausage Bites With Apple and Onions

Sun, 29 Nov 2009 21:36:50 -0500

Quick to put together and always a crowd pleaser. Just finished in a crock pot if you want or even on the stove. They are sweet and savory and the apples and onion get soft and almost butter like and make a great topping for the toasted baguettes. -- posted by SarasotaCook

Cheese Relish

Mon, 30 Nov 2009 22:21:01 -0500

A GREAT variation on pimiento cheese spread! -- posted by KathyP53

Brie With Sun-Dried Tomatoes

Tue, 01 Dec 2009 18:12:04 -0500

There isn't a simpler appetizer out there, unless you count chips and a jar of salsa. I think the original recipe appeared in Bon Appetit's Too Busy to Cook column, and my sister relied on it as a quick appetizer for years, until she tired of being asked to make it over and over and over. Not to be discouraged, my daughter still requests this when asked what she wants for her birthday dinner, calling it "Brie with Stuff On It". -- posted by Nadacook

Cheese Ball

Wed, 02 Dec 2009 17:42:32 -0500

This is my Grammy's recipe. I just got it from my Uncle after he had made it for Thanksgiving this year. I'm putting it here for safekeeping. -- posted by Marney

Jalapeno Cream Cheese Appetizer

Sat, 05 Dec 2009 12:08:28 -0500

Sweet and spicy dip that's sure to please, I got this recipe from my mother. Make sure that you have a at least 5-7 days to do this as it takes time to marinate. -- posted by Chef #1280523

Cheese Ball Dip

Mon, 07 Dec 2009 13:50:52 -0500

Someone gave me this recipe many years ago after I tried it, loved it and had to have the recipe. It's always my favorite choice for appetizer. I always get rave reviews and it is always devoured. It's so easy to make. This great cheese ball dip is excellent served with the crackers called "Sociables". I never use anything else with it. NOTE: I often get 6-8 ounces deli ham (instead of a package of wafer thin sandwich ham) and ask them to slice it wafer thin or shave it for a recipe. -- posted by Kathy Orell

Brandied Roquefort Balls from the Plaza Hotel in New York

Mon, 07 Dec 2009 17:14:41 -0500

quick, easy and special cheese ball -- posted by carrie sheridan

Apple Cheese Ball

Mon, 14 Dec 2009 01:47:42 -0500

This is an adorable little appetizer that's fun to make, fun to show off, and fun to eat. And it's tasty to boot. I understand this came from Southern Living, October 1998. Be sure to soften the cream cheese beforehand for ease of processing. -- posted by Jessica Em

Baby Brie Wedge in Phyllo

Tue, 15 Dec 2009 11:51:12 -0500

Nothing says the holidays like brie in phyllo dough! This recipe is simple yet very elegant for any kind of gathering. -- posted by Corrinne J

Baked Brie With Cherries

Wed, 23 Dec 2009 11:18:20 -0500

An easy to prepare treat that has become a staple at our gatherings. For a finger-friendly treat, scoop small amounts of brie and cherry mixture into puff pastry shells. (Either purchased or homemade) Top with almonds. Makes 48 individual servings in the puff pastry shells. -- posted by Chef #1056795

Brie, Garlic, and Paprika Filling

Sun, 27 Dec 2009 19:42:32 -0500

The recipe suggests using this filling with baguettes, but I also think it could be good inside a sturdier crepe, cornmeal maybe? Anyway, this filling is a Spanish tapa staple. Notes: Brie will be slippery and may be difficult to slice if too warm. If you prefer, cut the brie in half and serve on a plate with a small knife, allowing your guests to spread warm brie on slices of bread. -- posted by LibraChick93093

Spinach and Artichoke Dip

Tue, 29 Dec 2009 01:27:00 -0500

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum! -- posted by Kalonni

Pepper-Pecan Dip

Tue, 29 Dec 2009 01:34:25 -0500

This dip is a great combination of nuts, savory cheese, and sweet red pepper jelly. I enjoyed it at my in-law's this Christmas. It's great with wheat thins or other crackers. -- posted by Chef #592481

Cheese Spread With a Kick

Tue, 29 Dec 2009 14:15:18 -0500

This was passed to me from a coworker. It is absolutely delicious! You think it will be too hot, but it just has a little kick. It can be made into a cheese ball by rolling it in pecans, but it wonderful served with crackers or Wheat Thins. There is none left each time I make it. -- posted by wannabecook

Sarasota's Red, White & Green Cheese Torte

Wed, 30 Dec 2009 13:18:36 -0500

Not sure what to call this...It's an old classic. I didn't come up with this, but I have added my touches over the years, but it is still a favorite. Now I love to make these in 3 small ramiken molds to put on a serving platter rather than 1 large mold (to me it is just a nice presentation), but any decorative bowl, or even just a nice round bowl. You just don't want a dish that is too narrow or deep as you are making layers. It is perfect for parties. Just make sure to serve a variety of crackers, toasted baguettes, vegetables, bagel chips, or just fresh breads and fruits to enjoy all the flavors. Note: using fresh pesto really helps if you have the ingredients. I make a basil pesto, but a good quality store bought or one from your local Deli will work just fine. -- posted by SarasotaCook

Smoky Green Chile-Cheddar Cheese With Avocado-Mango Salsa

Sat, 02 Jan 2010 10:19:38 -0500

I haven't tried this receipe yet, but it sounds so good, so I'm putting it here for safe keeping. It's originally from Southern Living. Note, I've estimated the prep time, and the cooking time is the chill time. -- posted by pwdcrazy

Leek Herb Cheese Log

Sun, 03 Jan 2010 16:57:33 -0500

From The Soup Mix Gourmet, by Diane Phillips. This savory cream cheese spread will remind you of Boursin and is great to spread on crackers, toasted bagels, or French bread slices. Also good in mashed potatoes or as a topping for a baked potato. I didn't have fines herbes so instead used 1/4 tsp each parsley, tarragon, basil & oregano. Cook time is chilling time. -- posted by flower7

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Easy Holiday Cheese Ball

Tue, 05 Jan 2010 11:43:17 -0500

This is a cheese ball that a former co-worker brought to each holiday function. It is absolutely delicious and easy to make. The onions and nuts are estimates. Add to your taste. -- posted by Skmarrama

Butter-Bean Puree Appetizer

Tue, 05 Jan 2010 12:29:08 -0500

This is a recipe from a Taste of Home cookbook magazine Dec. 2009. It is a super recipe that is perfect for a party. It looks elegant and sophisticated yet tastes simply divine.This recipe makes a lot so plan accordingly. Serve to your guests and get "ooohs and aaahs." They will guess hummus but be surprised by this unique flavor. Enjoy ChefDLH -- posted by ChefDLH

Ranch Cheese Spread

Tue, 05 Jan 2010 21:43:00 -0500

A hidden valley favorite that is quick to make. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Limoncello Raspberry Torte

Mon, 11 Jan 2010 18:53:11 -0500

A simple 5 ingredient recipe from Claire Robinson on the FoodNetwork. Simple and delicious take on a familiar appetizer that can be served as dessert. Perfect for a brunch or dinner party. -- posted by Susan 0485

Copycat Olive Garden Spinach Artichoke Dip

Tue, 12 Jan 2010 17:27:07 -0500

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks. -- posted by Got Sauce?

Chicken-Artichoke Cheese Spread Gift Box

Tue, 12 Jan 2010 17:31:29 -0500

This is from Southern Living (Dec/2000) on-line; made a few adaptations. It was a bit hit last Christmas--very pretty to look at and simply DELICIOUS. I made it as an oblong gift box. It is extremely easy to make and looks like you worked for hours. -- posted by MillaKette

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Parmesan Toasts

Fri, 15 Jan 2010 16:12:47 -0500

A friend served this at a party and I had to have the recipe. So good and so easy. -- posted by snuqueen

Wild Mushroom Pate

Tue, 19 Jan 2010 07:20:55 -0500

ADD 3-4 hrs chill time.... From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Chardonnay or Pinot Gris Serve on bruschetta, with pita chips, or fresh veggies. Garnish with fresh thyme. I like to increase the garlic and black pepper! -- posted by GoldsmithLissa

Thick and Creamy Fresh Fruit Dip

Fri, 22 Jan 2010 14:22:56 -0500

This is great for using as a dip for fresh fruit, as well as a spread for quick breads. If you prefer a thinner dip, add a little of the juice from the crushed pineapple. Note: preparation time does not include chilling time. -- posted by Bayhill

Kentucky Derby Benedictine Dip

Fri, 29 Jan 2010 13:59:13 -0500

This spread can be used as a dip or sandwiches and canapes. It was made popular at Louisville's Benedict's Restaurant earlier in this century for the Kentucky Derby. -- posted by pinky kookie

Harissa-Spiked Houmous

Wed, 03 Feb 2010 10:38:58 -0500

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container. -- posted by Manami

Crab or Lobster Dip

Wed, 03 Feb 2010 11:21:30 -0500

Perfect appetizer, great for holidays, super bowl, or just because. We love this and usually at our family functions the guys stand around table hogging this. We make two of these because our little ones like it too. I think youll love it! Try it you wont be dissapointed! -- posted by Mandy ny