Recipezaar: Spreads,Served Hot recipes

Star's Black Beans

Tue, 04 Nov 2003 20:02:02 -0500

Basic, simple refried black beans. The secret to this recipe is that the beans have to SIZZLE when you drop them in the skillet and is the key to bring out the flavor of the beans. You could add other things to your liking. I like mine on toasted tortillas just plain. You could always add a WONDERFUL salsa like mine and Marlene's. And sour cream... It's great with those pan fried tortillas with black pepper, garlic powder and a little salt! I use the no-stick cooking spray. -- posted by Starlita

Hot Crab Dip

Sun, 16 Nov 2003 20:00:18 -0500

I found this recipe on another recipe website. I haven't tried it yet but I am going to add it to my Christmas Eve buffet this year. I thought I would post it and share. -- posted by Little Bee

Marshmallow Sauce

Fri, 28 Nov 2003 20:01:00 -0500

Now what would we do with marshmallow sauce? Top ice cream, peanut butter sandwiches with it, How about body painting can I say that! Use it as a dip for fruit. -- posted by ~Rita~

Fruit Cheese Roll

Tue, 02 Dec 2003 20:00:04 -0500

This is posted for a request. It's from a cookbook I use often-The Aust. Women's Weekly Barbecue Book-though i've never made this cheese roll. I'm only guessing at prep time, and in the blurb, it says it can actually be made up to 4 days ahead to allow the flavours to really develop. -- posted by JustJanS

Artichoke Spread

Wed, 03 Dec 2003 20:01:13 -0500

Another of my grandmother's recipes -- very quick and very tasty. Good on game day. -- posted by Aunt Willie

Double Tomato Bruschetta

Sat, 06 Dec 2003 20:01:09 -0500

These are really good! I always make two batches of these since the go so quickly! -- posted by Little Bee

Pepperoni Pizza Spread

Thu, 11 Dec 2003 20:00:24 -0500

This is a great late night snack or party spread! It comes from Taste of Home magazine. -- posted by keen5

Whole Roasted Garlic with Goat Cheese

Fri, 02 Jan 2004 20:00:28 -0500

So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish. -- posted by sugarpea

Hot Crab Dip

Fri, 09 Jan 2004 19:59:43 -0500

Wonderful hot appetizer. We like it so much, we sometimes eat this for dinner. Leave out the crab for those anti-seafood people out there. -- posted by Queen of Everything

Easy Phyllo Pastry Tarts with Hot Pepper Jelly

Thu, 22 Jan 2004 20:00:35 -0500

I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;) -- posted by * Pamela *

Honey Almond Glazed Spread

Mon, 02 Feb 2004 20:01:04 -0500

This is great for breakfast or a late night snack. -- posted by Dancer^

Snappy Bean Dip

Mon, 02 Feb 2004 20:01:07 -0500

This can also be used for a tasty open-face sandwich, spread over slices of buttered bread. Sprinkle with grated cheddar cheese and broil until heated and cheese melts. -- posted by Dancer^

Spinach Artichoke Dip (like Houston' s)

Wed, 11 Feb 2004 20:00:02 -0500

I found this recipe online at Robbie's Recipe collection. She later changed the recipe she had listed, but I like this version much better. -- posted by Elmolvsu

Salsa Baked Goat Cheese

Mon, 23 Feb 2004 20:00:21 -0500

This is wonderful with beer, margarita's, whatever else you're serving. This dip/spread is quick, easy and delectable! -- posted by Tish

Hot Curried Crab Dip

Thu, 01 Apr 2004 19:59:50 -0500

Excellent with veggie dippers or bread chunks or crackers -- posted by Chefiebig

Party Artichoke and Spinach Dip

Fri, 02 Apr 2004 19:59:53 -0500

When I first experimented with this recipe it would yield half of this amount. However, it would be gone so fast when I served it that I had to increase the quantities. I am often asked for this recipe and it is a hit even with those who are not spinach lovers. We have also added crab meat to the leftover dip and broiled it on top of toast points. -- posted by shimmerchk

Fried Halloumi Cheese With Caper Vinaigrette

Sun, 18 Apr 2004 20:00:15 -0400

I love fried halloumi cheese. We can buy white balsamic condiment, but I don't know what to suggest as a substitute if you can't get it. -- posted by JustJanS

Mushroom and Cottage Cheese Veg/Non-Veg Sandwich Filling

Wed, 21 Apr 2004 19:59:19 -0400

This makes a very good filling for sandwiches and a great snack when put together! Enjoy! Note: Use the common button mushroom instead of the shitake and oyster mushrooms if you cant get those. -- posted by Charishma Ramchandani

Crab Rangoon Dip

Mon, 19 Jul 2004 19:59:17 -0400

I received this recipe from my sister-in-law. It is very good and hard to stop eating once you start. -- posted by Chris from Kansas

Spicy Bruschetta

Mon, 20 Dec 2004 20:00:15 -0500

I had something similar to this at a party and decided I could do it better with a spicy Cajun flair. -- posted by Lande Hoffman

Hot Crab Bites

Wed, 12 Jan 2005 20:02:59 -0500

I found this recipe on the internet. It makes a really yummy, warm appetizer! -- posted by Chef Doozer

Joanne's Creamy Bruschetta

Sat, 15 Jan 2005 20:00:37 -0500

My friend Joanne brought this yummy appetizer to a New Year's Eve Party and it was so good I just had to get the recipe! She was kind enough to share it will me and I am sharing it with you :) -- posted by * Pamela *

Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

Tue, 18 Jan 2005 20:01:13 -0500

This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie. -- posted by Just Call Me Martha

Hot Crab Spread or Dip

Mon, 31 Jan 2005 19:59:47 -0500

My sister made this for Christmas this year and I bugged her for the recipe so I could enjoy it whenever I wanted. You may use it as a spread or a dip, but we like it best served on Cocktail Party Rye bread. It would also be good on Pumpernickel too. Few ingredients, yet tons of flavor! -- posted by Christmas Carol

Crabbies (Paula Deen)

Tue, 08 Feb 2005 19:57:23 -0500

A tasty appetizer from Paula Deen of Food Network. These are a great make-ahead that freeze well. -- posted by Sharlene~W

Artichoke Dip With Parmesan and Mozzarella

Wed, 30 Mar 2005 18:09:13 -0500

I had this dip at my dad's house during Christmas. It was really delicious, and normally I don't even like mayo based dips! We ate it with crackers, bread, and tortilla chips. This is made in the microwave, but if you like all the crusty stuff on top, stick it under the broiler for a minute or two afterwards to brown it. Since I have not made this myself yet and the recipe as written does not have cooking times, the cooking time is a guess, but I would just cook it a minute or two at a time and keep a close watch on it. I did a search and looked through all the relevant matches here for artichoke dip, and did not find this one. -- posted by Vino Girl

Baked Crab Dip With Pancetta

Tue, 05 Apr 2005 16:55:36 -0400

I needed a quick, yet delectable, treat for an impromptu cocktail party at my house, and threw this together. Not only is this fantastic, but it's quick and easy to make. -- posted by C in PA

Hot Ham and Swiss Dip

Mon, 11 Apr 2005 16:45:45 -0400

Another appetizer buffet favorite. Great with wheat or rye crackers/cocktail bread. -- posted by *Parsley*

Easy Mexican Dip

Fri, 22 Apr 2005 20:30:38 -0400

Easy to put together on the spur of the moment with ingredients I normally have at home. There's several Mexican dip recipes here, but I didn't see this one. From Kraft. -- posted by Vino Girl

Warm Sweet Onion Spread

Wed, 04 May 2005 15:12:37 -0400

I saw this recipe in Quick Cooking magazine and it looked very good. I hope to try it soon. -- posted by Ducky

Diabetic Celery Garlic Toasts

Sun, 08 May 2005 21:52:19 -0400

This is a delicious starter made with celery and garlic ground together to make an aromatic spread instead of high cal butter. Celery and garlic are both beneficial for diabetics. Celery is very low in carbs and is a storehouse of vitamins A, C and iron{which is great for your eyes, for your blood and for your immunity}. Garlic prevents heart problems by reducing the occurence of clot formation in blood that can block the arteries. This goes very well with soup or wholewheat pasts and makes a complete meal. This is from the book Delicious Diabetic Recipes Low Calorie Cooking by Tarla Dalal. Her recipes may be viewed on www.tarladalal.com Enjoy! -- posted by Charishma Ramchandani

Baked Brie With Toasted Almonds

Tue, 17 May 2005 09:52:20 -0400

This so nice on the table with bread and fresh fruit. -- posted by Dancer^

Sweet & Spicy Bean Dip

Thu, 06 Oct 2005 19:30:31 -0400

This quick and easy 4 ingredient dip was made with hands on ingredients. So check out those pantries! I'm sure you'll be able to whip this up for unexepected guests in no time. And they give you ohhhs & ahhhs! -- posted by ~Rita~

Welsh Rarebit

Wed, 19 Oct 2005 14:20:07 -0400

This has got to be one of the comfort foods of all times. How can it be bad with all these great ingredients? This recipe is courtesy of Alton Brown, 2003. -- posted by Manami

Praline-Crowned Brie

Sun, 23 Oct 2005 16:01:40 -0400

This is a beautiful appetizer! It is easy & wonderful! It makes for a lovely start for a dinner party. Source: Midwest Living UPDATE: 12/15/2009, a reviewer suggested serving with gingersnaps from the World Market. Thank you Chef #1481855. ;) -- posted by Manami

Lower-Fat Hot Spinach & Artichoke Dip

Sun, 20 Nov 2005 23:55:23 -0500

This version uses tofu to lighten the recipe up. From Vegetarian Times November/December 2005. -- posted by Vino Girl

Shrimp Bruschetta

Mon, 05 Dec 2005 20:53:14 -0500

Bruscetta with a seafood twist -- posted by Pam-I-Am

Spinach Artichoke Dip

Thu, 15 Dec 2005 15:39:26 -0500

This is a great appetizer while people are waiting for the main meal. It's simple and takes only minutes to prepare. All of the ingredients can be vegan or regular. -- posted by DuckiesSayMoo

Camembert Roasted in a Box

Wed, 21 Dec 2005 21:48:13 -0500

This seemed like a very unusual recipe for an appetizer. Great presentation for company and not much work. -- posted by Nana Lee

Wasabi Crab on Green Onion Pancakes

Fri, 30 Dec 2005 09:45:43 -0500

Courtesy of Sandra Lee on foodnetwork.tv. Saw her prepare these and they looked very interesting and different, needless to say very tasty. It was on her episode "Asian Hot & Spicy". Chilling time is an hour. -- posted by Manami

Ricotta-Garlic Pita Wedges

Sun, 01 Jan 2006 20:41:43 -0500

These can be used as an appetizer or a side with a hearty soup. The mixture can be made up to one day ahead and then all you have to do is broil wedges for about 1 minute. Found it on Cooking Light, January 2006 edition. -- posted by Manami

Focaccia Topped With Tomato & Mushrooms

Sun, 01 Jan 2006 20:45:55 -0500

A new twist on a classic focaccia appetizer. It has all the ingredients that scream Italian all the way. Very simple & quick! Perfect for a dinner party or a weekend treat for the family. -- posted by Manami

Hot Artichoke Dip

Tue, 03 Jan 2006 22:10:04 -0500

This recipe is different in that it uses Great Northern Beans as a healthier recplacement for some of the sour cream and mayo typically used in these dips. From Cooking Light December 2005. -- posted by Vino Girl

Crab Appetizer Napoleons

Fri, 27 Jan 2006 08:16:33 -0500

These are a little time consuming but worth the while. The time consuming part is getting the pastry ready, from there on it is easy and makes for a delicious and lovely appetizer. Pepperidgefarms.com is where I found it. -- posted by Manami

Spinach-Red Pepper Crostini

Mon, 13 Feb 2006 13:04:40 -0500

A nice appetizer in cool or warm weather. Found in Southern Living, 2003. -- posted by Manami

Hot Crab Dip in a Round Loaf

Thu, 16 Feb 2006 11:30:27 -0500

This is one of my mom's favorite things to take to any kind of party. There is never any left over. -- posted by KennKonn

Smoked Salmon Muffins With Herb Cheese

Thu, 09 Mar 2006 17:37:07 -0500

These are so great and easy! I love them, we always used to serve them for brunch with the family. -- posted by Manami

Roasted Eggplant (Aubergine) Spread

Fri, 17 Mar 2006 12:13:45 -0500

We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot Contessa. -- posted by Manami

Bruschetta With Gorgonzola Cheese and Honey

Tue, 04 Apr 2006 11:12:29 -0400

I saw a few recipes but none were just like this one. We prepared these for a luncheon that is being catered...I had the honor of taking a bit part. This was courtesy of Giada de Laurentis. -- posted by Manami

Prosciutto Chicken Kabobs

Tue, 23 May 2006 12:06:01 -0400

"Everyone will think you spend hours preparing these clever grilled wraps, served with a guacamole-like dip. The fresh basil gives the chicken a lovely herb flavor." By Elaine Sweet. From Taste of Home. Marinating time is not included. -- posted by Courtly

Spinach Artichoke Dip

Tue, 23 May 2006 12:29:40 -0400

I have tried all sorts of spinach artichoke dips, and this one is by far my favorite. It does not have a lot of extra spices, but rather allows the flavor of the various ingredients to shine through. As an impatient chef, I always scoop out a little of the mixture before baking it and warm it up in the microwave. It is not quite as good as baking, but it does give instant gratification. Of course, I make everyone else wait for the baked product. LOL. -- posted by MistyCat82

Stringy Garlic Bread

Tue, 30 May 2006 21:45:57 -0400

Hard to stop eating this. It's so stringy and cheesy and good! If you like tons of cheese you might want to make an extra 1/2 batch of this. -- posted by startnover

Hot Crab Dip

Mon, 07 Aug 2006 21:23:30 -0400

This recipe is from Chandler's Crabhouse in Seattle. The restaurant periodically supplies patrons with its recipes on cards at their hostess station. This is a great appetizer and very simple to put together. -- posted by WildLime

Sun-Dried Tomato and Chickpea Spread

Sun, 24 Sep 2006 20:13:15 -0400

Kind of a hummus, but so much more! I like it in a sandwich on rye bread or kamut bread with some cucumber slices and alfalfa sprouts... I call that the gourmet hippie sandwich. -- posted by Mad Maryno

Witch's Purse - W

Fri, 20 Oct 2006 21:08:38 -0400

Another Wally recipe. This is an appetizer of brie and other goodies. -- posted by Nana Lee

Sardine Dip

Sun, 22 Oct 2006 13:26:04 -0400

Sardines are so good for you but are not a "favorite" among the food groups. This is my attempt to offer you a nice something. -- posted by Manami

Salmon Rillettes

Sun, 12 Nov 2006 13:27:41 -0500

A different version of salmon rillettes served warm with a sliced crusty French baguette. (I have not made this yet, will update when I do.) -- posted by Elly in Canada

Rinkum Ditty

Sat, 18 Nov 2006 22:39:42 -0500

Yeah yeah....we southerners have strange names for everything! This is a spread/dip that is soooooooo good. Serve on crackers or toast points. -- posted by Sherrybeth

Chrissy's Baked Brie

Tue, 05 Dec 2006 18:10:11 -0500

My friend Chrissy is famous for this Baked Brie. I made it for the first time this year at Thanksgiving and it was a huge hit. -- posted by Peppermint Shannon

Rachael Ray's Ritz Welsh Rarebit

Sun, 24 Dec 2006 08:21:03 -0500

A Welsh Rarebit dip from Nabisco and Rachael Ray, found on the back of a Ritz Cracker box. I'm putting it here for safe-keeping. -- posted by LadyLaura

Spicy Spinach Artichoke Dip

Wed, 07 Feb 2007 16:42:17 -0500

Great with panetini, as a stuffing for mushrooms, or add the milk for a dip to go with tortilla chips -- posted by JuliaTN

Melissa's Baked Feta Cheese Dip

Fri, 16 Feb 2007 23:26:25 -0500

This is a staple in my apartment. I wash and reuse the dish I make it with more than any other dish in my apartment, I think. I picked up a liking for feta while in Greece during the summer of 2006. Don't be too heavy-handed with the onion powder, though. I like onion, but not so that it overpowers the feta. Great with a hearty bread and makes a good sandwich spread as well. -- posted by Chef #442800

Tony's Crabmeat Au Gratin

Thu, 08 Mar 2007 22:34:12 -0500

A nice version of a Southern favorite - mushrooms are a great adddition that compliment the flavors! Another great recipe unearthed from Tony's Seafood in Louisiana. ;) -- posted by Mommy Diva

Alfredo Crab Dip

Mon, 23 Apr 2007 22:30:09 -0400

CAUTION: YOU MIGHT EAT THIS ENTIRE DISH BY YOURSELF! It is the creamiest, cheesiest crab artichoke dip I have ever made. You can cheat and buy the Alfredo sauce from your favorite Italian restaurant. I buy mine from Olive Garden most of the time, or if you prefer, you can make it from scratch from your favorite alfredo recipe. Great with salted tortilla chips! Enjoy! -- posted by Chef Florida Janie

A Quartet of English and French Cheese Flavoured Butters

Thu, 17 May 2007 22:39:03 -0400

A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing! -- posted by French Tart

Caramelized Onion Toasts

Fri, 18 May 2007 23:38:56 -0400

Recipe courtesy of Tyler Florence. Served these wonderful tidbits and they were gone in no time flat! Anything with onions is a go for me! -- posted by Manami

Mushroom Toasts

Tue, 19 Jun 2007 22:29:06 -0400

This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine. -- posted by Cookin-jo

Southwestern Caesar Artichoke Dip!

Fri, 13 Jul 2007 16:41:39 -0400

A simple dip to make for parties, or everyday snacks! -- posted by Anme

Harold's Kahlua Pecan Brie

Tue, 17 Jul 2007 11:43:13 -0400

My friend, Harold, always brings this to every gathering, because it's always requested, and it's always a hit...I guess I should call it "Always Brie!" :-) Enjoy! -- posted by Belinda in Austin, TX

Mango Curried Brie

Thu, 26 Jul 2007 20:17:54 -0400

Not really a recipe, more of a serving suggestion. Very easy and the unique combination of flavors is delish. This looks pretty on the plate too. Use one of the small (3-4 inch) whole rounds of brie (camembert, goat cheese brie, etc). -- posted by gourmetmomma

Open-Face Avocado and Goat Cheese Sandwiches

Wed, 05 Sep 2007 13:40:50 -0400

This delicious sandwich was served by Mary Sue Milliken and Susan Feniger during the 1980s at their Los Angeles restaurant City Cafe. First published in Saveur, September, 2007. I served these the other day when "the farmer" a resident's husband who brings us produce from his farm down south. -- posted by Manami

Brandied Blue Cheese With Pear Crostini

Fri, 12 Oct 2007 18:29:56 -0400

I think I got this from an old Gourmet magazine. It is an elegant pass around appetizer and appeals to anyone that likes blue cheese. -- posted by Chef #570804 Halifax Liz

Cheesy Mushroom Dip

Fri, 12 Oct 2007 19:05:26 -0400

A warm, cheesy, savory dip that goes well at any get together! -- posted by Candace Michelle

Krab Artichoke Spread

Wed, 17 Oct 2007 00:44:32 -0400

An easy, great, warm, inexpensive dip that uses imitation crabmeat. Servings a total guesstimate. -- posted by *Parsley*

Baked Shrimp Toasts

Fri, 19 Oct 2007 18:20:13 -0400

Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site. -- posted by Manami

Tv Nachos

Mon, 05 Nov 2007 02:11:39 -0500

This is not an authentic restaurant-caliber nacho recipe by any means - I got it off a can of bean dip when I was in high school before the whole nacho craze really took off. To this day, I will still make a plate or 2 of them for us whilst watching tv, as we usually have most of the ingredients laying around. They are really flavorful and delicious. -- posted by steve in FL

Pizza Snacks on Cocktail Bread

Tue, 06 Nov 2007 00:02:42 -0500

This is really retro, but its a really good snack for your drinking buddies and stuff.. -- posted by steve in FL

Artichoke & Spinach Dip

Thu, 15 Nov 2007 19:53:16 -0500

This is a variation of some recipes I've seen on this website - but a more lowfat version. Still really great, but without some of the high fat guilt! -- posted by abbydabby

Shamrock Corned Beef Reuben Dip

Thu, 28 Feb 2008 01:35:20 -0500

A zesty reuben dip which is adapted from a friend's recipe. -- posted by Mareesme

Pecan Spread

Wed, 09 Apr 2008 22:47:20 -0400

A very old fashioned recipe that is always a crowd pleaser. -- posted by mommyoffour

Crock Pot Shrimp and Artichoke Dip or Crab and Artichoke Dip

Thu, 24 Apr 2008 01:02:56 -0400

This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta. -- posted by BlondieItaliana

Greek Spinach Melts

Wed, 30 Apr 2008 23:48:35 -0400

These are great little appetizers, taste alot like spanakopita but less work. I use my Pampered Chef Scalloped Bread tube but this could be served on slice baguette as well. -- posted by shemarie00

Peach Melba Planked Brie

Thu, 05 Jun 2008 18:46:40 -0400

Cedar, Oak and/or Maple planks are increasingly popular use in food preparation. In particular, BBQ Grilling. Personally, I love planking on my barbeque, and do it frequently. This latest presentation is worthy of sharing with all of ZAAR. From the Summer Issue of Its All Fresh, Cedar Planked Brie recipe is guaranteed to kick start any party. Beautiful and colourfully presented with fresh raspberries, apricot preserves and thyme. Before attempting to barbeque with planks, be sure to follow the instructions for preparing the planks. This is imperative, because you dont want a full scale wood fire in your barbeque especially if you are using GAS. Careful use and attention will assure a successfully barbequed dinner from main course to dessert. You will smile proudly, and your guests will love you. Preparing the BBQ Grilling plank: You will require just enough cold water to completely submerge the grilling plank for at least one hourKeep the plank submerged by placing a jar of pickles or a rock on it Follow the safety instructions on plank label for proper usage and handling. Grilling planks cannot normally be reused. One side will be too charred, and you will be really upset with me for not warning you. Serve as an appetizer, or main item for your wine and cheese party. If you are like me, serve it "just because". Preparation time includes pre-heating Barbeque. You will need one BBQ Grilling Plank (oak, maple or cedar) -- posted by TOOLBELT DIVA

Chilli Bean Dip

Tue, 17 Jun 2008 02:57:20 -0400

A fabulous hot dip that tastes great on french bread or corn chips. -- posted by *christie

Paula's Black Olive Spread

Mon, 25 Aug 2008 22:37:39 -0400

A specialty passed on to me by a friend! -- posted by ukichix

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

Curry Chicken Snacks

Mon, 17 Nov 2008 23:18:55 -0500

I got this recipe from a friend. It's spicy, and you can add as much or little curry powder to your taste I usually add 1 - 11/2 teaspoons. We love making these and keeping in the refrigerator just to have around and snack on. After they bake, we let them cool and cut them half then chill them. You can also serve them hot. The filling is great as a spread on crackers or homemade bread. I have never used low-fat cream cheese, but I am guessing you can. Depending on how the dough rolls out and how much filling you use per triangle, you may need 2 cans of crescent rolls. If making homemade pastry/dough then usually 10 -15 triangles per batch, depending on how you fill them. It's something to play with and use your imagination. The prep and cook times are a guess. -- posted by ARicePatty

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

Hot Crab Dip

Tue, 03 Feb 2009 18:11:54 -0500

I got this recipe from a friend of mine years ago and it has become a staple for any parties thrown at my home now for the last 5 years. I hope you can enjoy it as much as we do, and it truely is super easy!! -- posted by mom2chelsea2003

Feta Baked With Tomato & Oregano

Mon, 16 Feb 2009 01:11:16 -0500

Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce. -- posted by English_Rose

Italian Cheese Toasts

Thu, 19 Mar 2009 00:30:46 -0400

Adapted from a recipe by JulietAR on allrecipes.com. Adapts well to other flavors - try adding 1/4 cup chopped kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped sun-dried tomatoes, or 1/4 cup finely chopped marinated artichoke hearts. You could also substitute half the cream cheese with mayonnaise (regular or low-fat) for a creamier taste. (Please note: the cheese spread is NOT very palatable raw!) -- posted by DrGaellon

California French Bread (Better Than Garlic Bread)

Thu, 19 Mar 2009 17:32:21 -0400

My ex-boyfriend's mom made this for Thanksgiving one year I feel in love with this tasty savory bread. Use this recipe instead of garlic bread, it's easy and bubbles up to a savory tasty goodness. -- posted by College Girl

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

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

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Sue's Hot Beef Dip

Sat, 28 Nov 2009 15:04:36 -0500

My co-worker Sue gave me this recipe - she says its a keeper! Serve with crackers - I haven't made it so I guessed on the serving amount -- posted by Brooke the Cook in WI

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

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

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

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