Monday, August 22, 2011

Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened
1 teaspoon Italian seasoning
1 cup shredded Mozzarella cheese
8 oz. (jar or can) of pizza sauce
¾ cup shredded Parmesan cheese
2 tablespoons chopped green pepper
Breadsticks
2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.


7 Layer Dip

1 can refried beans
Tomatoes (diced)
1 small tub sour cream
1 jar salsa
1 tub avocado dip
1 small can of black olives
Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.


Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained
6 oz. jar of marinated artichoke hearts
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
½ cup grated Cheddar cheese
1/3 cup sour cream
1/3 cup sliced green onions
½ cup mayonnaise
6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.


 Nachos

½ lb. ground beef, browned and drained
1 lb. Velveeta cheese, cubed
30 oz. can Bush’s Hot Chili Beans
1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.




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