This recipe comes from Mom. This has been served at many holiday affairs. People always ask about it, because it is so different, but so easy. It is also great because you have to make it ahead. (Kendra’s friend Robin serves them at Christmas, since they are red and green, and she calls them Jingle Balls. Feel free to steal.)
Good quality green olives with pimiento
Cream cheese, at room temperature
Drain olives and dry them completely on paper towels. With clean hands, take some cream cheese and make a little blanket of it on the palm of your hand. Then put an olive on top, and mold the cream cheese around it, trying to evenly cover it. There is a knack to this, and it gets easier. When you have all the balls done that you want to make, sprinkle them with a little garlic salt on both sides. Roll them in pecans, then roll in your hand to help the pecans adhere. Put these into the refrigerator, tightly covered, for a few hours or up to a day or two. Before serving, simply cut the balls in half with a sharp, thin knife (a paring knife works well).
So our Mom has renamed this Kick Em Queso. A Mom is always a Mom. I first had this in Seabrook, Washington. My hilarious friend, Mimi brought this to our pottery making class. It was a hit then and is now.
2 packages of Cream Cheese
1/2 lb. of Velveeta cheese (yep, the kind in the box)
I can of Rotel with Cilantro and Lime
1 lb. of sausage, browned (use turkey sausage if you are feeling healthy)
Mix these ingredients and heat thoroughly. I like to throw this in the crockpot and let it simmer throughout a party. Serve with tortilla chips or fritos.
I often leave out the sausage, depending on what else I am serving.
My dear friend Samantha makes this and it is addicting. She is my friend that hates to cook, but always has the best dishes. This is nice when you need a quick bite of something sweet with a group of girls. Soak the apples in pineapple juice so they don’t get brown.
Apples & Dip
3 oz. cream cheese
1 cup powdered sugar
3 large Granny Smith apples
½ cup caramel sauce
2 T. pecans
Mix the first two ingredients and put in fridge for 30 minutes and cover.
In the meantime, slice apples and dip in lemon juice.
Remove cream cheese mixture from fridge and top with caramel sauce and then with pecans. I like to swirl the caramel into the cream cheese.
This recipe is the total package. Fabulous and pretty. Great for a shower or a party.
1/2 c. olive oil
1/2 c. balsamic vinegar
1 – 2 oz. jar pimentos, drained
3 T. green onion, minced
3 cloves garlic, minced
1 tsp. sugar
1 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
3 T. parsley
8 oz. sharp Cheddar cheese
1 8 oz. pkg. cream cheese
Combine first ten ingredients in a jar and shake well to mix. You can make this the day before.
Cut a few pieces of cheddar and cream cheese into 1/4 inch slices. Cut each slice into 2-3 bite-sized squares so the cheddar and cream cheese “match” in size. Put a piece of cream cheese on a piece of cheddar, then add another piece of cheddar. Stand these pieces up on the dish. Continue to cut and alternate cream cheese slices and cheddar slices till you are out of cheese.
You can make as many rows as you like or as fit your dish. The morning you will serve it, pour marinade over, cover and chill at least 8 hours.
Serve with crackers or toothpicks.
This recipe was shared by our Mom. She had it in a shallow baking dish. Serve it with Wheat Thins or Ritz crackers. EXCELLENT
Vidalia Onion Dip
2 cups chopped Vidalia or other sweet (1015’s) onions – not real fine chop
2 cups mayonaise (if you are a little short on mayo fill in with a bit of sour cream)
2 cups grated swiss cheese
2 tbl. grated parmesan
Mix all together and put into a greased baking dish. ( I use Pam). Bake at 325 for 40-45 minutes.
You could add anything you wanted to this but I love the simplicity of the onion and cheese flavor.
I had this dip today at someone’s house and it was SO great, just want to share. She had it in a shallow baking dish. Serve it with Wheat Thins or Ritz crackers. EXCELLENT
Jamye makes this dip. So easy and tasty. She serves it in a sour dough bread bowl. I have also served it with crusty Italian bread, but when the bread runs out, someone always asks for a spoon!
Cheddar Cheese Dip
Serves 10 to 12
2 cups sharp cheddar cheese, grated
1 cup mayonnaise
6 scallions (green onions), chopped Cayenne pepper or chili powder to taste
Preheat the oven to 350ºF. Combine all the ingredients in a medium-sized bowl and transfer to an ungreased, 1-quart baking dish. Bake until bubbly, about 30 minutes. Serve with crusty bread. If you decide to serve it in a bread bowl, cook this dip then spoon the hot dip into the bread bowl. Cook the bread bowl/dip together in the oven until bread is warm.
This is a “spruced up” version of jalepeno jelly on cream cheese.
Cream Cheese with Jezebel Sauce
1 10 oz. jar apricot preserves
1 10 oz. jar apple jelly
2 T. horseradish
1 t. dry mustard
Mix and put on top of bar of 8 oz cream cheese.
I love anything you can just whiz in a food processor. This recipe is an old standby from Gourmet. It is also good on a bagel.
Feta Pine Nut Spread
Makes about 2 cups
1 8-ounce tub whipped cream cheese spread
1/2 cup plain nonfat yogurt
3 T. toasted pine nuts
2 T. (packed) chopped fresh basil
1 garlic clove, minced (2 if small)
1 7-ounce package feta cheese, crumbled
1/3 cup chopped, drained oil-packed sun-dried tomatoes
Place cream cheese, yogurt, pine nuts, basil, and garlic in processor, and blend until combined.
Add feta cheese and tomatoes and blend, using on/off pulses, until combined but still a little chunky.
Serve with crackers or crostini.
You can make this 3 days ahead, covered and refrigerated.