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.
This is a great appetizer. It is great served with a rich Cabernet.
Warm Blue Cheese, Bacon and Garlic Dip
Makes 2 Cups
7 slices bacon, chopped
2 cloves garlic, minced
8 oz. cream cheese, softened
1/4 cup half-and-half
4 oz. blue cheese, crumbled (one cup)
2 T chopped fresh chives
3 T chopped smoked almonds (one oz.)
Cook bacon in skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes.
Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half-and-half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to 2-cup ovenproof serving dish and cover with foil.
Bake until thoroughly heated, about 30 minutes. Sprinkle with chopped almonds.
Serve with sliced apples, toasted pita crisps, or French bread.
These are perfect for brunches, cocktails parties and, especially, picnics. You could also substitute dried cranberries for the holidays. They are another one from my fabulous friend Jennifer.
Easy Cheese & Fruit Tarts
Frozen (defrosted) small pastry shells
1 (15 oz.) can sliced Bartlett pears in syrup, drained
8 oz. wedge Brie cheese
Follow package directions on shells re: defrosting. Preheat oven to 400F. Chop pears and place in center of pastry shells. Trim away outer edge of Brie and cut cheese into small pieces; place over pears. Top each with 3-4 dried cherries. Bake for 12-15 minutes. Excellent served warm or at room temperature.
This recipes is good, quick and easy. I keep bacon in my freezer and water chestnuts handy for this sure hit. Stole this recipe from Kim….had to. Husbands love this one!
Bacon-Wrapped Water Chestnuts
1 package bacon
1 1/2 cans water chestnuts (whole)-cut in half
½ cup catsup
1/3 cup brown sugar
Slice all bacon in half lengthwise. Wrap 1/2 slice bacon around water chestnut. Secure with toothpick half way through water chestnut. If
the 1/2 chestnut is small , sometimes a 1/3 slice of bacon can be used. It needs to be long enough to wrap once and secure with a toothpick.
Bake at 250 for 1 hour in roasting pan.
Mix catsup and brown sugar. Dip all bacon in sauce. Clean up grease and then put foil down and put them onto foil.
Bake at 250 for 30 minutes more. Turn off oven and leave in oven till ready to serve (up to a couple hours).
Let sit for a few minutes before serving.
This almost isn’t a recipe, but I served this to my book club, and it was easy and yummy!
Baked Chevre with Sun-Dried Tomatoes and Basil
8 oz. chevre (substitute some cream cheese if too strong)
4 oz. sun-dried tomatoes, packed in oil, drained
1/2-1 t. garlic
1/2 cup fresh basil
Preheat oven to 400 degrees. Pam a small ovenproof serving dish. Place chevre (and cream cheese, if desired) in dish and bake until melted, 15-20 minutes. Pulse sun-dried tomatoes, garlic and basil in food processor till minced.
Spoon tomato mixture over cheese, and serve with crackers and/or fresh vegetables.
Don’t be afraid to try something different. This is a great appetizer or party dish. It is always a hit. The recipe came from a friend in Houston, BJ. Her mom is the ultimate in throwing parties.
Raspberry Cheese Spread
6 1/2 inch springform pan
1 1/2 lbs. grated cheddar (1/2 sharp and 1/2 medium)
1 1/2 c. of mayonnaise
3 green onions, diced
dash of Tabasco
3/4 cup of pecans, chopped
1 jar of Smuckers raspberry preserves
Let cheese sit out for 30 minutes at room temperature. Combine all ingredients except the preserves, and pack into a springform pan. Cover pan with foil, and chill for at least 4 hours or overnight.
When ready to serve, remove cheese mold from the pan and place on a plate. Cover with the preserves. Serve with Ritz or other favorite crackers.