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Dips and Appetizers
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
I have a fabulous goat cheese recipe
Mix goat cheese and cream cheese. I use one block CC (make sure it is really softened) and a few big handfuls of crumbled goat cheese.
It will be hard to mix so take your time. I add to that a handful of diced sundried tomatoes (if they are packed in oil, make sure they are dried very well)
I take a large Ramekin or small bowl and line it with plastic wrap. Press 1/2 of the mixture into the bottom of the bowl. Cover cheese with a layer of pesto. (I do not recommend store bought as it is too watery, I just make a small amount) press sencond half of the mixture into the bowl and wrap the plastic wrap over the top and pop in the fridge for a hour or more.
Unwrap the top and invert bowl on a serving dish. Remove the plastic wrap and Voila, you have a goat cheese torte (of sorts)
It is so yummy!
Mix goat cheese and cream cheese. I use one block CC (make sure it is really softened) and a few big handfuls of crumbled goat cheese.
It will be hard to mix so take your time. I add to that a handful of diced sundried tomatoes (if they are packed in oil, make sure they are dried very well)
I take a large Ramekin or small bowl and line it with plastic wrap. Press 1/2 of the mixture into the bottom of the bowl. Cover cheese with a layer of pesto. (I do not recommend store bought as it is too watery, I just make a small amount) press sencond half of the mixture into the bowl and wrap the plastic wrap over the top and pop in the fridge for a hour or more.
Unwrap the top and invert bowl on a serving dish. Remove the plastic wrap and Voila, you have a goat cheese torte (of sorts)
It is so yummy!
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
I have received so many compliments on this dip and it is very unique. I found it in a magazine a few years ago.
Buffalo Chicken Ranch Dip
3 (10 oz.) cans chicken breast, drained and flaked
2 (8oz.) pkg. cream cheese, softened
1 lb. shredded cheddar cheese (4 cups)
1 (16 oz.) bottle ranch dressing
Buffalo sauce to taste
Combine all ingredients in a Crockpot. Cook on low 1 hour. Stir to combine ingredients; cook 2 hours until dip is heated through. Serve hot with Fritos or chips. I have made this dip more quickly in the oven. You just have to watch it and keep stirring. (recipe can be cut in half)
Buffalo Chicken Ranch Dip
3 (10 oz.) cans chicken breast, drained and flaked
2 (8oz.) pkg. cream cheese, softened
1 lb. shredded cheddar cheese (4 cups)
1 (16 oz.) bottle ranch dressing
Buffalo sauce to taste
Combine all ingredients in a Crockpot. Cook on low 1 hour. Stir to combine ingredients; cook 2 hours until dip is heated through. Serve hot with Fritos or chips. I have made this dip more quickly in the oven. You just have to watch it and keep stirring. (recipe can be cut in half)
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Green Goddess Vegetable Dip
1 bunch watercress or spinach
1 T chopped parsley
1 clove garlic
3/4 cup mayonnaise
2 T lemon juice
2 T oil
1/2 cup scallions
1/2 cup sour cream
salt and pepper
Process all ingredients except sour cream. Add sour cream, blend and chill.
Millie's Beef Dip
8 oz. cream cheese
2 T milk
2 1/2 oz. dried beef (chipped beef)
1/4 cup diced green pepper
2 T onion onion, diced
1/4 t. garlic powder
1/4 t. pepper
1/2 cup sour cream
1/2 cup chopped pecans
Mix all ingredients except sour cream and pecans. Fold in sour cream. Pour into 8" pie plate and sprinkle with pecans. Bake 20 min @ 350. Serve with Wheat Thins.
Guacamole
4 Avocados
8 oz. cream cheese
1 T chopped pimentos
1 t chili powder
1 T lemon juice
1 t salt
small can diced green chilies
dash Tabasco sauce
Mix together in food processor. Place Avocado pit in dip to prevent browning. This is a different twist on Guacamole. Very yummy.
1 bunch watercress or spinach
1 T chopped parsley
1 clove garlic
3/4 cup mayonnaise
2 T lemon juice
2 T oil
1/2 cup scallions
1/2 cup sour cream
salt and pepper
Process all ingredients except sour cream. Add sour cream, blend and chill.
Millie's Beef Dip
8 oz. cream cheese
2 T milk
2 1/2 oz. dried beef (chipped beef)
1/4 cup diced green pepper
2 T onion onion, diced
1/4 t. garlic powder
1/4 t. pepper
1/2 cup sour cream
1/2 cup chopped pecans
Mix all ingredients except sour cream and pecans. Fold in sour cream. Pour into 8" pie plate and sprinkle with pecans. Bake 20 min @ 350. Serve with Wheat Thins.
Guacamole
4 Avocados
8 oz. cream cheese
1 T chopped pimentos
1 t chili powder
1 T lemon juice
1 t salt
small can diced green chilies
dash Tabasco sauce
Mix together in food processor. Place Avocado pit in dip to prevent browning. This is a different twist on Guacamole. Very yummy.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Just got through putting all of those in my recipe folder - can't wait to shock family and friends with new dips. Found this one in my folder too...
Spinach & Artichoke Dip - tastes like the one at Houston's...
2 10oz packages of frozen chopped spinach
8oz cream cheese
8oz sour cream
½ onion (chopped)
2-3 cloves of garlic (minced)
2/3-cup Parmesan cheese
1 stick of butter
1 can artichoke hearts (chopped)
Monterey Jack Cheese (or Pepper Jack)
Let the cream cheese sit out so it softens up. Thaw spinach then chop it up.
In a medium sized pot, melt the butter on a low to medium setting and sauté the garlic and onion until the onion is soft.
Once the onion is soft, add the spinach, artichoke, cream cheese, and sour cream and mix well then turn off the heat. Once you have turned off the heat, mix in the Parmesan cheese.
Transfer from the pot to a casserole dish and add the Monterey Jack (or Pepper Jack) Cheese to the top.
Bake until the cheese bubbles
Spinach & Artichoke Dip - tastes like the one at Houston's...
2 10oz packages of frozen chopped spinach
8oz cream cheese
8oz sour cream
½ onion (chopped)
2-3 cloves of garlic (minced)
2/3-cup Parmesan cheese
1 stick of butter
1 can artichoke hearts (chopped)
Monterey Jack Cheese (or Pepper Jack)
Let the cream cheese sit out so it softens up. Thaw spinach then chop it up.
In a medium sized pot, melt the butter on a low to medium setting and sauté the garlic and onion until the onion is soft.
Once the onion is soft, add the spinach, artichoke, cream cheese, and sour cream and mix well then turn off the heat. Once you have turned off the heat, mix in the Parmesan cheese.
Transfer from the pot to a casserole dish and add the Monterey Jack (or Pepper Jack) Cheese to the top.
Bake until the cheese bubbles
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Sun4MySoul
- Posts: 524
- Joined: Sun May 06, 2007 1:37 pm
- Location: NC
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
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Sun4MySoul
- Posts: 524
- Joined: Sun May 06, 2007 1:37 pm
- Location: NC
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Sun4MySoul
- Posts: 524
- Joined: Sun May 06, 2007 1:37 pm
- Location: NC
Goat Cheese Queso
2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground pepper
3 cups fresh corn, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
1/4 to 1/2 cup heavy cream
1/2 cup brunoise tomato
2 to 3 tablespoons finely chopped fresh cilantro leaves
Homemade or store bought tortilla chips, for serving
In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top
I often make this without the corn, tomatoes and cilantro just to save time and its great!
2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground pepper
3 cups fresh corn, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
1/4 to 1/2 cup heavy cream
1/2 cup brunoise tomato
2 to 3 tablespoons finely chopped fresh cilantro leaves
Homemade or store bought tortilla chips, for serving
In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top
I often make this without the corn, tomatoes and cilantro just to save time and its great!
Great stuff. Here are a few more.
Super Quick White Bean Dip
1 (19-ounce) can white beans, drained and rinsed
3 jarred or canned anchovies, rinsed and patted dry
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Cracked black pepper
Place all ingredients in a food processor. Pulse until well combined. Taste and adjust seasonings.
Pesto Brie
2 cups loosely packed fresh basil leaves
3 tablespoons pine nuts (pignoli), toasted
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon minced garlic
1 wheel (2 lbs.) ripe Brie cheese, chilled
Blend basil, pine nuts, oil, pepper, and salt in food processor until smooth. Stir in garlic.
Slice chilled Brie in half horizontally. Spread basil mixture evenly over bottom half. Replace top half, wrap and refrigerate overnight. Serve at room temperature with crackers. Make-Ahead Tip: Assemble brie and refrigerate up to 2 days.
Cilantro Salsa
1 bunch scallions, finely chopped
1 bunch cilantro, large stems removed, chopped
1 jalapeno, seeded and chopped
1 teaspoon roasted ground cumin
Pinch salt
up to 1/3 cup sunflower seed or canola oil
For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor.
Super Quick White Bean Dip
1 (19-ounce) can white beans, drained and rinsed
3 jarred or canned anchovies, rinsed and patted dry
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Cracked black pepper
Place all ingredients in a food processor. Pulse until well combined. Taste and adjust seasonings.
Pesto Brie
2 cups loosely packed fresh basil leaves
3 tablespoons pine nuts (pignoli), toasted
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon minced garlic
1 wheel (2 lbs.) ripe Brie cheese, chilled
Blend basil, pine nuts, oil, pepper, and salt in food processor until smooth. Stir in garlic.
Slice chilled Brie in half horizontally. Spread basil mixture evenly over bottom half. Replace top half, wrap and refrigerate overnight. Serve at room temperature with crackers. Make-Ahead Tip: Assemble brie and refrigerate up to 2 days.
Cilantro Salsa
1 bunch scallions, finely chopped
1 bunch cilantro, large stems removed, chopped
1 jalapeno, seeded and chopped
1 teaspoon roasted ground cumin
Pinch salt
up to 1/3 cup sunflower seed or canola oil
For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor.
When we come to place where the sea and the sky collide
Throw me over the edge and let my spirit glide
Throw me over the edge and let my spirit glide
Pizza dip is a favorite and quick and easy. Never any leftovers!
1 brick cream cheese softened
4 oz sour cream
1 tsp oregano
1/2 tsp garlic salt
few shakes of red pepper flakes
mix all of this together and spread in the bottom of a pan
Top with 1 jar pizza sauce.
Cut pepperoni slices into quarters and layer on top of sauce.
Top with a mix of mozzarella and parmesan cheese. I often just use the Mozz.
Bake at 350 for 20 minutes. Serve with frito scoops or toasted baguette.
You can also add veggies to the pepperoni.
1 brick cream cheese softened
4 oz sour cream
1 tsp oregano
1/2 tsp garlic salt
few shakes of red pepper flakes
mix all of this together and spread in the bottom of a pan
Top with 1 jar pizza sauce.
Cut pepperoni slices into quarters and layer on top of sauce.
Top with a mix of mozzarella and parmesan cheese. I often just use the Mozz.
Bake at 350 for 20 minutes. Serve with frito scoops or toasted baguette.
You can also add veggies to the pepperoni.