Appetizers - Dips - Sauces

[Midas]

Appetizers - Dips - Sauces

[Guardian Angel]

Stuffed Mushrooms

1/2 lb ground Chuck
12 lb sausage
1/2 cup green  onions
1 pkg Lipton onion soup
Raw Mushrooms
1/2 cup Parmesan cheese

Brown beef and sausage.  Add onions.  Drain.  Mix in soup mix and cheese.  Wash and decap mushrooms.  Stuff with mix.  Bake at 300 for 20 minutes.
 

[Guardian Angel]

Texas Caviar

1 can Blackeyed peas
1 can Shoepeg corn
1 can white Hominy (drained)
2-3 Jalapeno Peppers chopped finely
1 small Bell Pepper chopped finely
1 small white Onion chopped finely
1 can Rotel Tomatoes
1 clove garlic chopped (may use garlic powder)
1 bottle of Italian Dressing

Marinate at least 4 hours.......drain and serve with scoop chips.
 

[Guardian Angel]

7 Layer Fiesta Dip

1 (16oz) can refried beans.
1 (16 oz) container Sour Cream
1  pkg. Taco Seasoning
2 cups shredded Cheddar cheese
1 tomato, chopped (about 1 cup)
1/2 cup sliced green onions
1 cup guacamole
1/2 cup sliced black olives
Tortilla chips

Spread refried beans in a shallow serving dish, (pizza pan works well) Mix sour cream with taco seasoning; spread over beans.  Top with cheese, tomato, onion,dollops of guacamole and olives.  Serve with tortilla chips.
 
 

[Guardian Angel]

Fruit and Vegetable Cheese Ball

2-8 oz Cream Cheese softened
2 Tbls Chopped green onions
2 Tbls chopped green pepper
2 tsp season salt (Lawry's)
1/2 cup crushed pineapple

Mix together well.  Let set in refrigerator over night.  Roll into ball and roll in chopped pecans.  Serve with crackers.
 

[Guardian Angel]

Taco Dip

1 pkg cream cheese, softened
1 cup sour cream
3/4 cup mayo
1 lb ground chuck
1 envelope taco seasoning
1 8 ox can tomato sauce
2 cups shredded cheddar or taco cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced
Tortilla chips

In a small mixing bowl, beat the cream cheese, sour cream, and mayo until smooth.  spread on a 12-14 inch pizza pan or serving dish.  Refrigerate for 1 hour.  In a sauce pan over medium heat, brown beef; drain.  Add taco seasoning and tomato sauce; cook and stir for t 5 minutes.  Cool completely.  Spread over cream cheese layer.  Refrigerate.  Just before serving sprinkle with cheese, lettuce, tomato, onion and green pepper.  Serve with chips.
 

[Guardian Angel]

Chip Dip

2-8 oz pkg. cream cheese
1-2 1/2 oz jar chipped dried beef, finely chopped
1 small onion, grated
1 can cream of mushroom soup
1/4 cup Ketchup

In a bowl, soften cream cheese.  If desired blanch beef to lessen saltiness.  Add to cheese along with remaining ingredients.  blend well. Chill. Serve with chips.
 

[Guardian Angel]

Holiday Cheese Ball

1-8 oz pkg. cream cheese softened
1-8oz ctn. Scott's Sharp Cheddar cheese food, softened
1-8 oz ctn. Scott's port wine cheese food, softened
1-8 oz ctn. Scott's hickory smoked cheese food softened.
1/3 cup dehydrated onions
1 1/2 tsp garlic powder

Mix thoroughly with gloved hands.  Roll into balls the size of a soft ball.  Roll in Oscar Mayer real bacon bits.  Wrap in Saran Wrap and chill at least overnight.  Serve with crackers.

[Guardian Angel]

Chocolate Gravy

1/2 cup flour
3/4 cup sugar
1/3 cup cocoa
1 cup water
2 cup milk

Mix dry ingredients in large saucepan.  Gradually stir in water and milk.  Cook over medium heat until mixture begins to boil.  Stir 1 minute.  Remove from heat and serve with hot biscuits.
 

[Guardian Angel]

Chocolate Chip Cheese Ball

1-8oz package cream cheese softened
1/2 butter softened (no substitutes)
1/4 tsp vanilla extract
3/4 cups powdered sugar
2 Tbls Brown sugar
3/4 cups chocolate chips
3/4 cups finely chopped pecans

In a mixing bowl beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars and beat until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mix on a large piece of plastic wrap; shape into a ball.   Refrigerate for another hour.  Just before serving roll ball in pecans.  Serve with graham cracker stix.

[Guardian Angel]

Pineapple Cheeseball

1-8 oz can crushed pineapple in juice well drained.
1 Tbls finely chopped green bell pepper
1 Tbls finely chopped celery
1 Tbls finely chopped onion
2/3 cups chopped pecans
1-8 oz package cream cheese, softened
1/2 tsp salt
Dash of hot sauce

Fold pineapple, bell pepper, celery, onion and 1/3 cup chopped pecans into cream cheese.  Add salt and hot sauce.  Form mix into a ball, chill for 1/2 hour.  After ball is firm, roll in remaining pecans to cover.  Chill overnight before serving.

[Guardian Angel]

Cheesy Baked Spinach and Artichoke Dip

1 (10 oz) package frozen chopped spinach
1 (1.4 oz) package vegetable soup mix
1 cup sour cream
1 cup mayonnaise
1/4 cu grated Parmesan cheese
1/4 cup shredded Monterey jack cheese
1 (14 oz) can artichoke hearts, drained and chopped.
1/2 tsp onion powder
1/4 tsp cayenne pepper.

Preheat oven to 350.  Spray a 1 quart casserole or baking dish with cooking spray, set aside.  In a medium mixing bowl, combine all ingredients.  Spoon mixture into dish; bake 20 minutes or until bubbly and hot.

[Guardian Angel]

This is a Paula Dean recipe for a cheese ball........

1 package (8 ounces) cream cheese, softened
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup (1 ounce) blue cheese, crumbled
1/4 cup finely minced green onions (white part only)
1 jar diced pimento, drained
3/4 cup Fisher pecans, divided (Of course, any nut will do!)
10 slices of bacon, cooked, drained, finely crumbled and divided
Salt and pepper
1/4 cup minced parsley
1 Tbsp. poppy seeds

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.

Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.

Repeat with the remaining mixture. Refrigerate (or freeze) at least 2 hours.

Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.   

[Guardian Angel]

Jalapeno Cheese Ball

2-5 oz jars old English cheese
2-8 oz packages cream cheese
1-5 oz jar Roka blue cheese
1 TBLS minced onion
1 tsp minced garlic
1 TBLS chopped Jalapeno peppers (may use more if desired.)
1/2 cup chopped pecans

Mix all ingredients together, except the pecans, and form into a ball.  Roll the ball in chopped pecans.  Wrap in Saran and refrigerate until ready to serve

[Guardian Angel]

Tortilla Pinwheels

1-3.25 ounce jar bacon bits
1-8 oz container sour cream
1 dry package ranch dressing
1 TBLS chopped green onion
1 package cooked and draind spinach
   Chopped walnuts to taste
8-8 inch flour tortillas

Mix all the ingredients together and spread on tortillas.  Roll up jelly-roll style and chill for at least an hour.  Cut tortilla rolls into 1/4" pinwheels and serve cold.