Recipezaar: Spreads,For Large Groups recipes

Ham and Cheese Ball With Roasted Pecans

Tue, 15 Jul 2008 15:43:44 -0400

I put this together years ago and it is a fav at all parties. Easy and can be made 2 days ahead or can be frozen for later use. I like to make enough in Oct. freeze and use for Holiday parties in Nov. and Dec. Also makes great Christmas host gifts. Serve with any crackers. Also good with pepper jelly on the side. -- posted by Chef Cajun Deb

Tre's Beef & Green Onion Cheese Ball

Wed, 16 Jul 2008 01:59:22 -0400

It is tried and true, but it always is gone first no matter what else I make for a party. -- posted by Chief Teer

Tre's Greek Tzatziki Sauce (Cucumber Zigi Sauce)

Wed, 16 Jul 2008 02:15:05 -0400

I love this on my gyros and sandwiches. -- posted by Chief Teer

Cucumber Party Sandwiches

Wed, 16 Jul 2008 17:53:50 -0400

Great for a bridal party, meetings or any social event. Easy and quick preparation. Use either white or wheat bread. Filling may be made a day ahead and refrigerated until sandwiches are made. Recipe is easily doubled. -- posted by Seasoned Cook

Long Island Clam Spread

Thu, 17 Jul 2008 17:59:09 -0400

I always have canned seafood on hand - why, I don't know! (must be an OCD kinda thing) This is another recipe from Kellogg's that I'll use for one of our potlucks at work. Cook time is chill time. -- posted by Sweet Jezebel

Party Ball

Wed, 23 Jul 2008 02:12:28 -0400

This is the bread and butter work horse cheese ball of any party. I have no idea how large the actual jar of dried beef is, since I have never looked. It is just your standard size jar of Hormel Dried Beef. -- posted by GotBoxer?

Beer Ranch Cheese Ball

Wed, 23 Jul 2008 02:13:38 -0400

This is a favorite of my brother-in-law. The cooking time is actually the chilling time. -- posted by GotBoxer?

Chunky Cherry Cheese Spread

Wed, 23 Jul 2008 02:33:39 -0400

from choosecherries.com -- posted by dicentra

Eggplant Caviar

Thu, 24 Jul 2008 02:02:23 -0400

This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy! -- posted by TylersMomTheChef

Swiss Cheese Spread

Thu, 24 Jul 2008 02:58:14 -0400

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! -- posted by TylersMomTheChef

Cool and Cream Cucumber Spread

Thu, 24 Jul 2008 11:23:13 -0400

I have not tried this recipe personally but I pulled it out of a cookbook called "Great American Favorite Brand Name Cookbook" and it sounded really yummy. I hope you all enjoy! -- posted by TylersMomTheChef

Chipotle Hummus

Thu, 24 Jul 2008 18:45:22 -0400

A smoky flavored hummus with a bit of a kick! Makes a big batch but easy to half if you prefer. -- posted by Chef #892628

Bruschetta

Wed, 13 Aug 2008 12:42:00 -0400

This bruschetta has a great garlic-tomato flavor with a zing of balsamic vinegar in the mix. I settled on this ratio of ingredients after trial and error with a few other recipes. This is a really great appetizer to make ahead, which makes the flavors much more intense. (Then you just have to toast the bread.) I give instructions on blanching the tomatoes to remove the skin, but if you're short on time you can just dice them. -- posted by Chef Acosta

Pesto Bruschetta

Wed, 20 Aug 2008 22:09:52 -0400

Adapted from a recipe by KBehrens2 at allrecipes.com. A great way to use the bounty of basil from your late summer garden. I add one crushed 500mg tablet of vitamin C to help keep the pesto from turning brown (RZ won't let me include it in the ingredients, and it is optional). You CAN use fresh mozzarella, but I would slice it, place it between layers of paper towels, and weight it down (put a baking sheet on top of the slices and put several large jars or cans on the baking sheet) for 15-20 minutes to press out some of the excess water. I'd also use a lot less per slice, as it WILL make the bread soggy. -- posted by DrGaellon

Sweet Potato Spread

Wed, 03 Sep 2008 19:15:36 -0400

Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this. -- posted by KateL

Asian Sunflower Seed Spread

Wed, 03 Sep 2008 19:54:08 -0400

Vegan spread for vegetables and crackers -- posted by MassMaiden

Spicy Monterey Jack Cheese Logs

Thu, 11 Sep 2008 00:08:26 -0400

A pair of these savory spreads makes a great holiday gift. I made these last Christmas as an appetizer before our big dinner, and I watched them disappear! You can make ahead and wrap each log in heavy-duty plastic wrap and freeze. Thaw in the refrigerator overnight. From Christmas with Southern Living 2004, recipe submitted by Charles Flournoy of Dallas, TX. Prep time is cooking time. -- posted by FloridaNative

From the Shoe Box Mom's Tuna Spread

Thu, 11 Sep 2008 15:43:58 -0400

Really simple spread for crackers, (I like crackers with toasted sesame seeds or cracked wheat for this spread) I have no idea where this recipe came from, it is one of Mom's "shoe box" recipes. Be sure to serve cold -- chill about 3-4 hours. -- posted by kittycatmom

Mom's Cheese Ball (The Best Ever)

Wed, 17 Sep 2008 16:52:31 -0400

My mom gave me this recipe years ago. I don't think I've ever made this and not had someone ask for the recipe. I have had more "Can you make your cheese ball?" requests than I care to count. I don't really mind though because it is super easy for a party and mighty tastey. -- posted by Gabby's Mommy06

Sauteed Mushroom Butter and Bacon Tea Sandwiches

Wed, 24 Sep 2008 18:01:06 -0400

We served this about half a year ago and forgot to post it! I think this is from a Martha Stewart Cookbook and they are delicious and easy to prepare! We put them on a platter with the Cuban pastelitos and empanadas and they are gone in no time flat; we serve them once a month when they have a birthday party for everyone who celebrates in that particular month - so that's twelve parties there and they are fantastic! -- posted by Manami

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

Raisin Salsa

Tue, 30 Sep 2008 01:25:52 -0400

This recipe, minus a little tweaking, came from the Gooseberry Patch 'family favorite recipes' cookbooklet, 2005, that I received in a cookbook swap recently! The original recipe called for 1/2 cup of seeded & minced jalapeno pepper, but that was way too much for me, so . . . Preparation time does not include time needed to chill! -- posted by Sydney Mike

Schnitzelbank Pot

Sun, 05 Oct 2008 09:58:07 -0400

A "pot cheese" spread, made from several of the great classic cheeses. Recipe from Bob Brown's 1954 ""The Complete Book of Cheese," Chapter 4. The original recipe called for Liederkranz cheese, an American analogue of Limburger which is now extinct; a mild Limburger should be used here. -- posted by DrGaellon

Chestnut Pate

Mon, 06 Oct 2008 01:18:51 -0400

Pate party! -- posted by selfmadegirl

Nutty Broccoli Spread

Tue, 07 Oct 2008 22:38:44 -0400

Found in the 100 Best Appetizers Cookbook which was given to me by MaField during the 2008 Cookbook Swap. I have not tried this recipe yet but wanted to share it with you. -- posted by HokiesLady

Not Your Basic BLT Dip

Thu, 16 Oct 2008 19:58:02 -0400

A twist on a favorite that combines a lot of different recipes for a BLT dip. This is not a recipe to sub in fat free items or bacon bits unless you know it will taste different. For the full flavor make sure to use the Miracle Whip also. Enjoy ChefDLH -- posted by ChefDLH

Hot Maryland Style Crab Spread

Mon, 20 Oct 2008 21:46:56 -0400

I finally found this recipe( cleaned out ever recipe box), so I am posting it here for safekeeping. Years ago I had this spread at a friends home in Maryland. Got the recipe put it away and forgot where it was. I reduce the fat by using fat-free cream cheese and sour cream. -- posted by School Chef

Mix 'n Match Party Cheese Ball

Mon, 03 Nov 2008 01:42:10 -0500

This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. The cook time listed is for the refrigeration time. SUBSTITUTE: use 1/2 cup finely chopped red peppers or green onions instead of the bacon and chopped walnuts or pecans instead of the mixed nuts. -- posted by senseicheryl

Creamy Crab and Red Pepper Spread

Mon, 03 Nov 2008 19:00:40 -0500

This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. The cooking time listed is for the refrigeration time. -- posted by senseicheryl

Cream Cheese and Chipped Beef Dip

Mon, 03 Nov 2008 23:08:17 -0500

This is wonderful. I was given this recipe after I tried it at a local open house. Putting it here for safe keeping. -- posted by MsSally

Velveeta Dirty Dip

Sat, 08 Nov 2008 16:25:24 -0500

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options. -- posted by ChoisserCooks

Raw Mushroom Pate

Thu, 13 Nov 2008 00:57:15 -0500

From Eat Smart, Eat Raw. I love mushrooms, and I can't wait to try this! -- posted by Courtney Elizabeth

Ww - Chickpea and Masala Dip

Mon, 17 Nov 2008 21:10:17 -0500

This recipe is from this month's Dish magazine. As far as I can work out the whole recipe is 5 1/2 points as per the magazine ingredients. It's the same texture as hummus but with a bit more flavour. This recipe is best left for half a day for the flavours to come together properly. Please take note of my comments in the directions below. Should make around about 1 1/2 cups. Cooking time is refrigeration time. -- posted by jackandfiona

Green Chile Cheesecake

Mon, 17 Nov 2008 23:00:49 -0500

This stuff is a major man-magnet. I made this for a Christmas party several years back, and ALL the men were standing around the table eating this spread. Kinda hampered the dancing <sigh>. This is yummy, not too spicy, and easy to carry. -- posted by Sweet Jezebel

Reuben Cheesecake

Tue, 18 Nov 2008 00:22:55 -0500

An unusual cheesecake, served as a spread with crackers. -- posted by Sweet Jezebel

Chipotle Chicken Cheesecake

Wed, 19 Nov 2008 01:09:51 -0500

A savory cheesecake that's presented as a spread, with crackers. I have not tried this yet, and am curious about the vanilla yogurt as opposed to plain yogurt. Posted by Sheila Rae at betterrecipes.com -- posted by Sweet Jezebel

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Shrimp and Chorizo Flatbreads

Tue, 25 Nov 2008 23:40:37 -0500

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty. -- posted by Manami

Chicken Liver Pate Adapted from Michael Field's Cooking School C

Sun, 30 Nov 2008 02:42:33 -0500

Virtually impossible to distinguish from a pate fois gras mousse. Absolutely delicious. -- posted by Chef #250203

Fruited Holiday Cheese Logs

Sun, 30 Nov 2008 22:27:47 -0500

Three rich and luscious fruits flavor a soft, mellow cheese blend that is rolled in toasted almonds. From "Christmas Cooking From the Heart by BHG". Chill time is not included in prep or cook time. -- posted by FloridaNative

Marinated Garbanzo Roll Ups

Mon, 01 Dec 2008 00:51:24 -0500

I'm always looking for something a little different, and these sound really yummy. And easy. What more can I ask for? The recipe isn't very specific, so you'll have to play around with how many tortillas to use and how many wedges to cut them into before you roll them. Cook time is chill time. -- posted by Chef MB

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Smoked Salmon Dip

Wed, 03 Dec 2008 22:48:26 -0500

My DH came up with this recipe after much trial and error. This is always a HUGE hit with family and friends. He cooks fresh salmon on the smoker, which makes all the difference in the world. You could also use canned salmon, but I doubt it would be as good. This is a toss as you go recipe, so the measurements aren't exact. We serve it with plain saltine crackers and a slice of canned jalapeno pepper on top. Prep time does not include time to cook the salmon. Cooking time includes chilling time. Yummy! -- posted by FCR Gal

Deviled Ham Spread

Sun, 07 Dec 2008 01:54:59 -0500

Going through old family recipes I found this one from my Mom's cousin. Mae had a reputation as an excellent cook and this is a testimony to her culinary skills! It is so quick and easy to make! This is especially nice to serve during the upcoming winter holidays. You can make about 30 tea sandwiches with this recipe. Or use it as a dip for crackers or even filling for celery sticks! I hope you will enjoy it and also the compliments that are sure to come your way! Note: Prep time does NOT include chilling or making sandwiches or filling celery sticks. -- posted by Debaylady

Holiday Two-Cheese Logs

Mon, 08 Dec 2008 18:42:44 -0500

This is especially pretty to serve during the Christmas holidays, as well as Valentine's day. Easy to make and tasty too! When serving, place in the center of a plate and surround with an assortment of crackers. Prep time does not include chilling time. Recipe does not say how many servings. I'm thinking I got 30 some servings. My notes say this comes from a Nursing Home older cookbook. -- posted by Debaylady

Smoked Tuna Dip

Thu, 11 Dec 2008 22:22:36 -0500

This is such an easy recipe that will wow guests. A great party dip! I found it on a great online food blog, "Pinch My Salt". -- posted by blucoat

Bacon Dip

Sun, 14 Dec 2008 22:45:28 -0500

We host a big open house at Christmas, as well as church socials, football parties and unexpected invasions of hungry teenagers through the year. This dip seems to be everybody's favorite. It can also be used as a spread on crackers. The receipe has been tweaked many times and is now relatively low-fat for a snack of this type. Enough for 30 to 50 enthusiastic friends! Keeps well in refrigerator for several days. -- posted by T.O.M.

Festive Cheese Dip

Tue, 23 Dec 2008 01:17:40 -0500

After carefully perusing the cheese ball / dip recipes here, I was inspired to create my own version using a few different ingredients I had on-hand. It came out surprisingly tasty so I wanted to share my creation. -- posted by jahya

Heidi's Cheese Spread

Mon, 29 Dec 2008 16:56:46 -0500

A tasty cheese spread served with plain bagels. -- posted by MomB

Bacon Cheddar Cheese Ball Spread

Fri, 02 Jan 2009 23:23:54 -0500

After looking at many cheese ball recipes that didn't fit my family's tastes, I made one up to serve on New Year's Eve. Everyone loved and it was super simple to put together. I didn't roll my cheese ball in chopped nuts, but you could certainly do that or even roll it in additional crumbled bacon. -- posted by Karen=^..^=

Green Onion and Bacon Crostini

Wed, 07 Jan 2009 19:17:51 -0500

Creamy, crunchy, fabulous enough, then topped with bacon! From Southern Living's Annual Cookbook 1996. -- posted by Vicki in CT

World's Best Pimiento Cheese

Sun, 11 Jan 2009 13:15:41 -0500

Found this in a local publication and made it three times over the holidays - was asked for the recipe many times. It's easy to double, and is great served with crackers. -- posted by Musical Joy

Seville Orange Marmalade

Tue, 13 Jan 2009 19:37:32 -0500

My grandmother made this recipe and sold some of the jars in the 1920s Grapefruit (& large) can be substituted for a change of flavour -- posted by honey 22

Old English Crabmeat Appetizers (Very Easy)

Tue, 13 Jan 2009 20:37:39 -0500

I got this recipe from an older lady one day at my local grocery store. She was grabbing for a jar of this Kraft "Old English" spread so I asked her what she used it for since I never heard of it... So, she told me this recipe & I went immediately to find the ingredients, went home, made it & WOW, it was great! It's served on English Muffin Toast Points & would make a great appetizer for gameday, dinner parties, cocktail parties, etc. -- posted by BlondieItaliana

3 Pepper Cheese Spread

Fri, 23 Jan 2009 17:38:08 -0500

This recipe comes from the Kraft Holiday Cookbook. -- posted by 4-H Mom

Pesto Log

Tue, 27 Jan 2009 01:54:40 -0500

Wonderful appetizer served with crackers. I always get rave reviews. Especially fun for Christmas parties with the red, green, and white colors. Helpful hints: I ask the Deli person to slice Provolone Cheese extra thin. -- posted by Michelle David Lehman

Dill Pickle Boats

Tue, 10 Feb 2009 11:36:18 -0500

Great for Potluck, family picnics or party get togethers. Very simple for the pickle lover. -- posted by daisygrl64

Mediterranean Chicken Cracker Topper

Thu, 19 Feb 2009 13:41:03 -0500

This is a great recipe when you want more than a dip but not just the same old cracker toppings. Pair it with a bunch of different crackers but if you want just one pick Pepperidge Farm Baked Naturals Wheat Crisps. The flavor of this topping with that cracker is divine. This is easy to make and is a cool presentation. The colors make it good for the holidays but the Mediterranean flavor can make you feel like summer so enjoy all year round. It would also be a great filling for tea sandwiches, top baked potatoes with it or put it as a side with grilled meat. Prep time includes refrigeration minimum. Enjoy! ChefDLH -- posted by ChefDLH

Super Tasty White Bean Hummus

Sun, 08 Mar 2009 01:03:40 -0500

This is my version of white bean hummus. After trying many different recipes, this one worked best for me. I like the smooth consistency and hint of spice. This does have cayenne, but don't worry...it is not hot at all. It really makes this dip something special and adds another dimension. My whole family loves this with toasted pita and veggies. This recipe makes a very large batch. -- posted by TaterBug! :)

Asiago Sun-Dried Tomato Dip

Mon, 09 Mar 2009 15:50:57 -0400

Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether youre entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party. http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34152&Source=SearchResultPage&terms=cheese%20appetizers -- posted by Alley Barbie

Mike's Favorite Ranch Dressing

Tue, 24 Mar 2009 17:55:29 -0400

Try it and it may become yours too. I got the basic recipe from one of the waitresses but, she left out the secret. After tinkering with it a while I hit on the best homemade dressing I ever tasted. -- posted by Chef #950938 mustluvcookin

Hot Broccoli Cheese Dip

Thu, 16 Apr 2009 14:43:48 -0400

We enjoy this dip on every holiday and I'm often asked to bring a batch to family get-togethers; it doubles easily and travels well. I've prepared it with 1/3 reduced fat cream cheese, light sour cream, and 2% milk cheese without any problems. The recipe was included in a Kraft advertisement, so their product names are listed as originally printed. -- posted by Chef #510362

A Really Good Cilantro Sauce

Sat, 25 Apr 2009 15:36:46 -0400

This is a very versatile sauce. It can be used with chicken, pork, fish, pasta, and beef. I thought I had lost my recipe and after much searching I found it rewritten on a piece of scratch paper! I decided to post it here for safe keeping and others to enjoy! -- posted by Chef #643376-Mother Pug

Four Layer Cheese Loaf

Thu, 30 Apr 2009 01:46:46 -0400

This is one of my favorite recipes from Southern Living 1999. -- posted by nicoleingermantown

Sweet and Creamy Peanut Butter

Thu, 14 May 2009 02:22:03 -0400

this very simple recipe has been our favorite since we were kids ....... originally from my grandmother. -- posted by Noemi #2

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

Jalapeno Popper Spread

Sat, 16 May 2009 10:44:41 -0400

The exact same as Denise Ramsey's recipe from AllRecipes. Just wanted to have it on my account here. -- posted by Ladyshay

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

Muffuletta Spread

Fri, 26 Jun 2009 03:08:31 -0400

Addictive! Great as a spread for po-boy sandwiches: crusty French bread, ham, turkey, salami, two cheeses, mustard and mayo...toasted! -- posted by gailanng

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

Tofu & Spinach Pesto

Fri, 03 Jul 2009 16:12:11 -0400

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!! -- posted by Génial Génie

Homemade Hummus

Thu, 06 Aug 2009 11:31:40 -0400

Hummus is incredibly cheap to make at home, and it's easy, tasty and good for you! -- posted by Nadia Melkowits

Chunky Hawaiian Spread

Thu, 20 Aug 2009 01:58:18 -0400

A quick easy Hawaiian spread. -- posted by lazyme

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

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

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!

Avocado, Tomato and Feta Cheese Appetizer

Thu, 10 Sep 2009 17:05:38 -0400

This appetizer is pico-de-gallo like in texture, but with a twist of the added feta cheese. It is great served with tortilla chips, pita wedges or crostini. It is meal worthy by serving it atop a bed of romaine or as a filling for a wrap (maybe with some grilled chicken, if you need the meat). This recipe came from a local grocery ad. -- posted by Thumbs

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

Pumpkin Cream Cheese Spread

Thu, 15 Oct 2009 14:40:27 -0400

Creamy and spicy pumpkin cream cheese spread, perfect for Autumn weather! Goes good on any kind of bread, toast, or bagel. I found it to be particularly good on pumpernickel bread. Very easy to make. -- posted by Rachel Lynn

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

Pineapple Cheese Ball

Mon, 02 Nov 2009 22:08:36 -0500

Canned pineapple gives this cheese ball a little extra flavor and sweetness. I recently brought this cheese ball to a party and even those who claim not to like pineapple were raving about how good it was and said it was "addicting". This recipe makes two cheese balls, however, you may want to only take one cheese ball to your next party and keep the second for you and your family, as I'm sure there will not be any leftovers. I typically do not roll the the cheese ball in nuts, but do so if you wish. -- posted by Chef #396295

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

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

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

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

A Different Fiesta Cheese Ball

Thu, 26 Nov 2009 02:06:59 -0500

A coworker brought this to a potluck and I had to have the recipe. I looked at other similar items on Zaar but this one's unique! Give it a try! -- posted by Napoleon Dynamite

Bleu Cheese Celery Sticks

Sat, 28 Nov 2009 15:30:59 -0500

This is a really easy appetizer to bring along to any gathering. Everyone always loves them! -- posted by Kristy D.

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

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

Boursin Cheese

Tue, 29 Dec 2009 02:04:53 -0500

An inexpensive version of the cheese available in grocery stores. This recipe is often a request for food day at work. For best results, make 3-4 days before serving. Press into a small pretty bowl or form into a cheese ball. -- posted by shoppond

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

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

Too Cheap to Make Real Pesto. Pistachios are Perfect

Wed, 13 Jan 2010 18:15:15 -0500

Since the Umpa Lumpa's that harvest pine nuts started their own union, I have had to make some changes to my grocery list. $14 a pound is a little pricey for some tiny little nut. Pistachios are an ideal substitue. They taste great and if you buy them salted, (which is the only way I have ever seen them sold) you don't need to add any additional salt. One other thing. Peste freezes very well. I like to put it into ice cube trays and freeze it into portions. Then pop them out and put them in a frezer bag. It's easier to stuff a roast with pesto when it's solid, than when it's a messy goo. -- posted by ROV Chef

Holiday Cheese Log With Cranberries & Pecans

Tue, 19 Jan 2010 15:58:34 -0500

From the side of the Lucerne Reduced Fat Milk carton "Holiday Cheese Log with Cranberries & Pecans" -- posted by Chef #477754

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

Pecan Butter

Mon, 01 Feb 2010 11:49:10 -0500

This is a Taste of Home recipe. I had an abundance of pecans when I tried this and it is different but oh so good. It's a great spread for muffins, biscuits, rolls and even slices of pound cake. The original recipe calls for finely chopped pecans but since I didn't want chunks of nuts in the spread, I ground them in my food processor and then added it to the mix. Wonderfully simple and delicious! -- posted by Roxanne J.R.

South Americans

Thu, 04 Feb 2010 08:53:04 -0500

This concoction was made when the peppers were fresh on the Iron Range in MN. Best if canned but sometimes frozen. Great on crackers. -- posted by Chef #450604