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4 Servings
Crab meat Uncategorized
Bake Holidays Easy Quick Under 30 min Appetizers Crab meat Fall Savory
1 6 oz can bmeat drained and flaked
1 8 oz package am cheese
1 tablespoon Minced on
1 tablespoon on juice
1 dash enne pepper
1 cup ddar cheese shredded
Combine all ingredients except cheddar cheese. Place in a small oven safe dish and top with cheddar cheese. Bake at 350F for about 20 minutes untill hot and bubbly. Serve with crackers or breadsticks.
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Showing posts with label Dip. Show all posts
Spinach Artichoke Dip
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8 Servings
Artichoke Italian
Quick Appetizers Italian Artichoke Winter Creamy
2 cans ichoke hearts chopped
10 oz Frozen Chopped nach (one box)
16 oz Reduced Fat am Cheese (two 8oz boxes)
1 cup mesan cheese grated
1 teaspoon Crushed Pepper Flakes
1/2 teaspoon t
1 teaspoon lic powder
1/2 teaspoon Black per ground
1) Boil the Spinach and Artichoke Hearts in two cus of water in a small saucepan over medium heat until tender, about 10 minutes. 2) Drain in colander. 3) Heat the Cream Cheese in a small bowl in the microwave set on high for 1 minute. 4) Add the Spinach and Artichoke Hearts to the Cream Cheese and stir well. 5) Add the remaining ingredients to the Cream Cheese and combine. 6) Serve hot with crackers, chips, or toasted bread for dipping.
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8 Servings
Artichoke Italian
Quick Appetizers Italian Artichoke Winter Creamy
2 cans ichoke hearts chopped
10 oz Frozen Chopped nach (one box)
16 oz Reduced Fat am Cheese (two 8oz boxes)
1 cup mesan cheese grated
1 teaspoon Crushed Pepper Flakes
1/2 teaspoon t
1 teaspoon lic powder
1/2 teaspoon Black per ground
1) Boil the Spinach and Artichoke Hearts in two cus of water in a small saucepan over medium heat until tender, about 10 minutes. 2) Drain in colander. 3) Heat the Cream Cheese in a small bowl in the microwave set on high for 1 minute. 4) Add the Spinach and Artichoke Hearts to the Cream Cheese and stir well. 5) Add the remaining ingredients to the Cream Cheese and combine. 6) Serve hot with crackers, chips, or toasted bread for dipping.
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Lox Dip
4 Servings
Lox American
Lox green onions cream cheese Snacks Party mayonnaise American
4 oz. (Chopped)
4 oz. am Cheese
3 tablespoons of o
1 en Onion thinly Sliced
Combine all ingredients in bowl and let chill for 20 minutes. Serve with toasted pits or with Crackers.
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Lox American
Lox green onions cream cheese Snacks Party mayonnaise American
4 oz. (Chopped)
4 oz. am Cheese
3 tablespoons of o
1 en Onion thinly Sliced
Combine all ingredients in bowl and let chill for 20 minutes. Serve with toasted pits or with Crackers.
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Parmesan Artichoke Dip
8 Servings
artichoke appetizer
artichoke appetizer
2 jars marinated ichoke hearts drained and chopped
1 cup onnaise
1 cup grated mesan cheese
1 can diced green chile peppers drained or apeno peppers
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish. Bake in the preheated oven 20 to 25 minutes, or until lightly browned. Or don't heat at all and serve cold.
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artichoke appetizer
artichoke appetizer
2 jars marinated ichoke hearts drained and chopped
1 cup onnaise
1 cup grated mesan cheese
1 can diced green chile peppers drained or apeno peppers
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish. Bake in the preheated oven 20 to 25 minutes, or until lightly browned. Or don't heat at all and serve cold.
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Buffalo Chicken Dip
10 Servings
Chicken Appetizer
buffalo blue cheese wings Appetizer Party Dip Chicken
2 boneless skinless cken breasts
12 oz. am cheese
12 bottle Franks Red Hot Buffalo Wing Sauce
3/4 cup chopped ery
1 cup e cheese dressing
1 1/2 cups shredded ddar cheese
Boil chopped celery until tender. Strain and set aside. Boil (or simmer) chicken for 20 minutes or until cooked. Remove from water and shred with a chefs knife. Soften cream cheese in microwave and place in a large mixing bowl with shredded chicken, wing sauce, celery, blue cheese dressing, and 1/2 cup of shredded cheddar cheese. Stir until mixed well. Pour mixture into a casserole dish, spread evenly, and sprinkle top with the remaining cheddar cheese. Place in preheated oven at 350 degrees for 25 minutes or until bubbling. We usually serve it with Fritos scoops and/or tortilla chips. Enjoy!
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Chicken Appetizer
buffalo blue cheese wings Appetizer Party Dip Chicken
2 boneless skinless cken breasts
12 oz. am cheese
12 bottle Franks Red Hot Buffalo Wing Sauce
3/4 cup chopped ery
1 cup e cheese dressing
1 1/2 cups shredded ddar cheese
Boil chopped celery until tender. Strain and set aside. Boil (or simmer) chicken for 20 minutes or until cooked. Remove from water and shred with a chefs knife. Soften cream cheese in microwave and place in a large mixing bowl with shredded chicken, wing sauce, celery, blue cheese dressing, and 1/2 cup of shredded cheddar cheese. Stir until mixed well. Pour mixture into a casserole dish, spread evenly, and sprinkle top with the remaining cheddar cheese. Place in preheated oven at 350 degrees for 25 minutes or until bubbling. We usually serve it with Fritos scoops and/or tortilla chips. Enjoy!
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Creamy Avocado Dip
8 Servings
avocados mexican
avocado dip mexican salsa guacamole Tex-Mex avocados
4 cados
16 oz. r cream
1 can Rotel Original atoes and green chiles
1 Tbsp. lic powder
4 can green les
2 tsp. t
1 tsp. on juice
4 oz. am cheese
Put all ingredients in a blender and mix until smooth. For best flavor, refrigerate for a couple hours before serving.
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avocados mexican
avocado dip mexican salsa guacamole Tex-Mex avocados
4 cados
16 oz. r cream
1 can Rotel Original atoes and green chiles
1 Tbsp. lic powder
4 can green les
2 tsp. t
1 tsp. on juice
4 oz. am cheese
Put all ingredients in a blender and mix until smooth. For best flavor, refrigerate for a couple hours before serving.
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Crab Dip (Loupy)
6 Servings
Crab Dip
Crabmeat Soft Cheese Horseradish Dip
2 tins White b Meat
150 g Soft Cheese
3 tablespoons seradish
1. Drain the Crab meat and make sure its as dry as possible, place in a bowl 2. Add the cheese to the crab 3. beat so the crab is light and fluffy and is fully mixed with the cheese 4. Mix in the Horseradish 5. Place in an oven proof dish, and bake in the oven for about 15 minutes Serve with Bread and Crisps
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Crab Dip
Crabmeat Soft Cheese Horseradish Dip
2 tins White b Meat
150 g Soft Cheese
3 tablespoons seradish
1. Drain the Crab meat and make sure its as dry as possible, place in a bowl 2. Add the cheese to the crab 3. beat so the crab is light and fluffy and is fully mixed with the cheese 4. Mix in the Horseradish 5. Place in an oven proof dish, and bake in the oven for about 15 minutes Serve with Bread and Crisps
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Bean Dip
6 Servings
Beans Mexican
Hors dOeuvres Appetizers Beans Mexican
30 ounces refried ns
8 ounces r cream
1/2 cup salsa
1/2 teaspoon lic powder
Blend ingredients over med heat for about 5 min and stirring frequently Per Serving (excluding unknown items): 1437 Calories; 57g Fat (35.0% calories from fat); 62g Protein; 176g Carbohydrate; 47g Dietary Fiber; 101mg Cholesterol; 4289mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.
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Beans Mexican
Hors dOeuvres Appetizers Beans Mexican
30 ounces refried ns
8 ounces r cream
1/2 cup salsa
1/2 teaspoon lic powder
Blend ingredients over med heat for about 5 min and stirring frequently Per Serving (excluding unknown items): 1437 Calories; 57g Fat (35.0% calories from fat); 62g Protein; 176g Carbohydrate; 47g Dietary Fiber; 101mg Cholesterol; 4289mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach Dip with Bacon
8 Servings
Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Spinach american
Spinach cream cheese bacon american
2 boxes frozen chopped nach thawed
1 1 8 oz. am cheese room temperature
1/2 cup imitation on bits (or real)
1 stick ter melted
1 cup shredded mesan cheese (not grated) save 2 table
Mix all in greased casserole dish, sprinkle about 2 tablespoons shredded cheese on top, and bake at 350 degrees F for 30 minutes or until bubbly. Enjoy
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Shrimp dip
3 Servings
Shrimp Snack
Shrimp miracle whip onion cream cheese Snacks mayonnaise
250 g Philadelphia am Cheese - Ultra Low Fat
250 g Fat Free Miracle p
1 on diced
1 can cocktail imp
Cream the cream cheese and miracle whip together, add onion. "Smoosh" 1/2 the can of shrimp and add to mixture. Fold in remaining shrimp. Chill overnight. Use as a dip - my favorite is to eat it with Fat Free Ruffles - a delicious treat!!
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Shrimp Snack
Shrimp miracle whip onion cream cheese Snacks mayonnaise
250 g Philadelphia am Cheese - Ultra Low Fat
250 g Fat Free Miracle p
1 on diced
1 can cocktail imp
Cream the cream cheese and miracle whip together, add onion. "Smoosh" 1/2 the can of shrimp and add to mixture. Fold in remaining shrimp. Chill overnight. Use as a dip - my favorite is to eat it with Fat Free Ruffles - a delicious treat!!
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Crab Dip Deluxe
This easy crab dip has a layer of cream cheese, a layer of cocktail sauce and is finished off with crab meat and green onion. Serve with your favorite crackers.
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Grandma's Taco Dip
48 Servings
Refried Beans Mexican
taco dip dip beans refried beans taco mexican
16 oz (1 can) refried ns
1 tbsp o seasoning mix
1 cup r cream
1 cup salsa
1 cup shredded tuce
1 cup Mexican style shredded cheese
0.5 cup chopped en onions
2 tbsp sliced black ves
1. Mix beans and taco mix. 2. Spread onto bottom of 9" pie plate 3. Layer remaining ingredients over bean mixture 4. Cover 5. Refrigerate several hours or until chilled Serve with tortilla chips or assorted crackers
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Refried Beans Mexican
taco dip dip beans refried beans taco mexican
16 oz (1 can) refried ns
1 tbsp o seasoning mix
1 cup r cream
1 cup salsa
1 cup shredded tuce
1 cup Mexican style shredded cheese
0.5 cup chopped en onions
2 tbsp sliced black ves
1. Mix beans and taco mix. 2. Spread onto bottom of 9" pie plate 3. Layer remaining ingredients over bean mixture 4. Cover 5. Refrigerate several hours or until chilled Serve with tortilla chips or assorted crackers
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Cielito Lindo Dip
10 Servings
e.g.,"dip" e.g., " Mexican"
Mexican Nachos Cheese Cold dip hot dip Avocado e.g.,"dip" e.g., " Mexican"
1 (1 can) refried ns
1 (8z) am cheese
1 (1 can) Taco Sauce
1 (1 cup) Fresh Diced atos
1 (1/2 cup) Chopped tuce
1 (1/4 cup) Chopped ons
1 (1/2 cup) Fresh Diced cado
1 (1/4 cup) Culantro
1 (1 packet) Shredded Cheese (Mozarella and ddar
At the bottom of an 8” microwaves mold spread cream cheese, refried beans, taco sauce, fresh tomatos, lettuce, onions, avocado, shred cheese and cilantro. Serve cold or heat in microwave for 3 minutes. Can add a stew ground meat/chicken layer. Serve with nachos/pita.
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e.g.,"dip" e.g., " Mexican"
Mexican Nachos Cheese Cold dip hot dip Avocado e.g.,"dip" e.g., " Mexican"
1 (1 can) refried ns
1 (8z) am cheese
1 (1 can) Taco Sauce
1 (1 cup) Fresh Diced atos
1 (1/2 cup) Chopped tuce
1 (1/4 cup) Chopped ons
1 (1/2 cup) Fresh Diced cado
1 (1/4 cup) Culantro
1 (1 packet) Shredded Cheese (Mozarella and ddar
At the bottom of an 8” microwaves mold spread cream cheese, refried beans, taco sauce, fresh tomatos, lettuce, onions, avocado, shred cheese and cilantro. Serve cold or heat in microwave for 3 minutes. Can add a stew ground meat/chicken layer. Serve with nachos/pita.
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Dip of Mango
4 Servings
Mango Puertorrican
Mango Dip red onion tomato lemon juice olive oil culantro Puertorrican
1 diced go
1 minced onion
1 diced ato
1 culantro
1 on juice
1 ve oil
Mix all the ingridients, then add lemon juice and a teaspon of olive oil. Serve with cookies, bread or anything you want.
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Mango Puertorrican
Mango Dip red onion tomato lemon juice olive oil culantro Puertorrican
1 diced go
1 minced onion
1 diced ato
1 culantro
1 on juice
1 ve oil
Mix all the ingridients, then add lemon juice and a teaspon of olive oil. Serve with cookies, bread or anything you want.
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Pimento cheese dip
3 Servings
Pimento American
pimento dip dip for crackers pimento cheese Pimento American
3 ounces each), roasted, peeled, and cut into 1/8-inch dice
4 lic cloves
1 tablespoon wine vinegar
1 Fine sea t
1 Hot sauce such as asco
12 ounces ddar cheese, preferably 6 ounces each of sharp
1/2 cup (4 ounces) Hellman's or Best Foods onnaise plus more as needed
1 Crackers or ery ribs for serving
1. Add the diced peppers and any residual juice to a small nonreactive bowl (you should have 1 very generous cup). Smash the garlic cloves with the flat side of a chef's knife, remove and discard the skins, and add the garlic to the bowl with the peppers. Stir in the vinegar, 1/2 teaspoon salt, and up to 1/2 teaspoon hot sauce. Cover with plastic wrap and let stand for 1 to 2 hours. 2. Meanwhile, grate the cheeses on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheeses into a large bowl and set aside. 3. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning. 4. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours. Serve chilled with crackers or packed into celery ribs. (Covered tightly, pimento cheese keeps refrigerated for up to 1 week.)
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Pimento American
pimento dip dip for crackers pimento cheese Pimento American
3 ounces each), roasted, peeled, and cut into 1/8-inch dice
4 lic cloves
1 tablespoon wine vinegar
1 Fine sea t
1 Hot sauce such as asco
12 ounces ddar cheese, preferably 6 ounces each of sharp
1/2 cup (4 ounces) Hellman's or Best Foods onnaise plus more as needed
1 Crackers or ery ribs for serving
1. Add the diced peppers and any residual juice to a small nonreactive bowl (you should have 1 very generous cup). Smash the garlic cloves with the flat side of a chef's knife, remove and discard the skins, and add the garlic to the bowl with the peppers. Stir in the vinegar, 1/2 teaspoon salt, and up to 1/2 teaspoon hot sauce. Cover with plastic wrap and let stand for 1 to 2 hours. 2. Meanwhile, grate the cheeses on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheeses into a large bowl and set aside. 3. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning. 4. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours. Serve chilled with crackers or packed into celery ribs. (Covered tightly, pimento cheese keeps refrigerated for up to 1 week.)
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