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Layered Mediterranean Dip

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Layered Mediterranean Dip

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Layered Mediterranean Dip

This wonderful Greek inspired dip is so GOOD, your guests will be begging more...Opa!!
Course: Appetizers
Cuisine: Greek

Equipment

  • Trifle Bowl [affiliate]

Ingredients

  • 1 1/2 c. hummus Homemade or store bought
  • 1 c. peel & diced English cucumbers
  • 1 c. shredded romaine lettuce
  • 1 c. diced red onions
  • 1 c. diced tomatoes seeds removed
  • 1 c. diced kalamata olives
  • 1 c. crumbled feta cheese
  • Baked pita chips and/or bread for dipping

Instructions

  • Spread hummus evenly in the bottom of a 9 x 13-inch glass baking dish, trifle bowl or pretty clear serving dish.
  • Add layers in the following order: cucumbers, romaine lettuce, onions, tomatoes, olives and feta cheese crumbles.
  • Serve with warm pita bread or chips.

Notes

Recipe for Homemade Hummus

Layered Chili Cheese Dip

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Layered Chili Cheese Dip

Chili sandwiched between cream and cheddar cheeses, topped with chopped tomatoes and green onions! Serve warm with crackers or chips.
Course: Appetizers
Cuisine: Mexican

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (15 oz.) can chili
  • 1 c. shredded cheddar cheese
  • 1 1/2 c. chopped tomatoes
  • 1/3 c. sliced green onions

Instructions

  • Spread cream cheese onto bottom and up side of 9-inch microwaveable pie plate.
  • Spread chili over cream cheese; sprinkle with cheddar cheese.
  • Microwave on high for 3 minutes or until dip is heated through and cheddar cheese is melted.
  • Top with tomatoes and onions Serve hot with tortilla chips or crackers.

Layered Bean Dip

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Layered Bean Dip

This dip makes a wonderful presentation whether you serve it on a platter, in a glass dish or individual jars!
Course: Appetizers
Cuisine: Mexican
Servings: 8
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 (16 oz.) can refried beans
  • 1 (4 oz.) can diced green chilies
  • ground cumin to taste
  • (4 oz.) shredded cheddar cheese
  • 1 c. sour cream
  • 4 mashed avocados or 1 cup guacamole
  • 2 tsp. lime juice if using avocados
  • (4 oz.) shredded Monterey Jack cheese
  • 2 thinly sliced green onions with tops
  • 1 (4 oz.) can sliced black olives coarsely chopped
  • 1 c. Pico de gallo or 1-2 diced tomatoes
  • 1 diced jalapeno optional
  • Fresh chopped cilantro for garnish, optional

Instructions

  • In a saucepan over low heat, warm the refried beans, diced green chiles, and cumin, stirring to combine.
  • Spread the refried beans on the bottom of a platter, 9×13-inch glass dish, or divide among individual jars.
  • Sprinkle the cheddar cheese evenly over the beans.
  • Dollop with sour cream and spread it into an even layer, being careful not to disturb the cheese underneath.
  • Mix the mashed avocados with lemon juice if using instead of guacamole.
  • Dollop the avocado mash or guacamole over the sour cream and spread it into an even layer. Sprinkle with Monterey Jack cheese, followed by green onions and chopped olives.
  • Top with pico de gallo and/or chopped tomatoes, diced jalapenos, and chopped cilantro if desired. Serve with your favorite tortilla chips.
  • This dip looks absolutely beautiful served on a platter!
  • My Mama always put this dip in a glass dish so you could see all the layers!
  • Individual jars, how cute is this!?!

Hummus

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Hummus

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Hummus

Serve with quartered pieces of warm pita bread or pita chips.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Indian
Servings: 1 cups

Ingredients

  • 1 (15 oz.) can garbanzo beans drained, reserve a few for garnish
  • 1 lemon juiced
  • 1 med. clove garlic peeled
  • 3 T. tahini (sesame seed paste)
  • olive oil for drizzling
  • ground cumin to taste

Instructions

  • Combine garbanzo beans, lemon juice, garlic and tahini in a food processor or blender. Puree until smooth.
  • Pour into a deep bowl. Drizzle olive oil over the top, sprinkle with cumin and garnish with reserved garbanzo beans.

Hot Pizza Dip

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Hot Pizza Dip

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Hot Pizza Dip

All the delicious flavors of pizza without the dough!
Course: Appetizers
Cuisine: Italian
Servings: 16

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. dried basil
  • 1 c. shredded mozzarella cheese divided
  • 1 c. grated Parmesan cheese divided
  • 1 c. pizza sauce
  • 2 oz. pepperoni slices quartered
  • 2 T. chopped green bell pepper
  • 2 T. sliced black olives

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, mix together the softened cream cheese, oregano, parsley, and basil. Spread mixture in the bottom of a 9-inch pie plate, or a shallow baking dish.
  • Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with pepperoni, green peppers and olive slices.
  • Bake uncovered for 25 minutes. Serve hot with toasted baguette slices.

Hot Clam Dip

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Hot Clam Dip

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Hot Clam Dip

A great appetizer dip served warm with veggies and/or crackers.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizers
Cuisine: American
Author: Pamela Packard

Ingredients

  • 2 (6 ½ oz.) cans minced clams drained
  • 1 tsp. lemon juice
  • 1 med. onion chopped
  • 1/2 green bell pepper chopped
  • 1 clove garlic chopped
  • 1/2 c. butter
  • 1 tsp oregano
  • 1 tsp. parsley
  • 1/2 tsp. Tabasco
  • 1/2 c. bread crumbs
  • 1/4 c. Parmesan cheese grated
  • 1/2 c. mozzarella cheese grated
  • paprika for sprinkling

Instructions

  • Simmer clams in lemon juice for 10 minutes uncovered.
  • Stir in vegetables. Add butter and seasonings, stir until butter is melted. Add bread crumbs and stir.
  • Put in shallow baking dish. Top with cheeses and sprinkle with paprika.
  • Bake at 350 degrees for 20-30 minutes. You may need to skim oil from top before serving. Serve warm with crackers.

Happy Hour Mushrooms

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Happy Hour Mushrooms

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Happy Hour Mushrooms

Recipe by: Lynne Eshe Pollock
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 36 med. mushrooms
  • 3 T. unsalted butter melted
  • 1/2 c. unsalted butter softened
  • 1 clove garlic minced
  • 2/3 c. Monterey Jack cheese grated
  • 2 T. red wine
  • 2 T. soy sauce
  • 1 pkg. dry onion soup mix
  • 1/3 c. corn chips crushed

Instructions

  • Remove stems from mushrooms. Wash and dry caps. Brush with the melted butter and place on a baking sheet.
  • In a bowl, combine softened butter, garlic and Monterey jack cheese, mix well. Add wine, soy sauce, soup mix and crushed corn chips to make a paste.
  • Fill mushroom caps with mixture. Place back on baking sheet and broil for three minutes or until bubbly and light brown.
  • Cook's Note: Finely chop stems and add to the mixture before stuffing, if desired.

Guacamolé

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Guacamolé

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Guacamolé

The BEST Guacamolé EVER ~ Serve our delicious dip with warm tortilla chips, salads, soups, tacos, fajitas and more!

Course: Appetizers
Cuisine: Mexican
Servings: 3 cups

Ingredients

  • 3 ripe avocados
  • 1 lime juiced
  • 1/2 c. diced red onion
  • 3 T. chopped fresh cilantro leaves
  • 2 roma or plum tomatoes seeded & diced
  • 1 clove garlic pressed
  • Salt and freshly ground black pepper to taste

Instructions

  • Slice each avocado in half lengthwise, pop out the seed, and slip off the skin.
  • Smash the avocado in a bowl, add lime juice, onion, cilantro, tomatoes, and garlic mix well. Season with salt and pepper.
  • Cover and refrigerate for 1 hour to allow the flavors to combine. Serve with your favorite tortilla chips.

Grilled Sweet Pepper Poppers

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Grilled Sweet Pepper Poppers

Recipe by Kathy Heaverlo
Course: Appetizers
Cuisine: American

Ingredients

  • Mini sweet peppers seeds and membranes removed
  • Shredded Pepper Jack cheese
  • Mexican or plain sour cream
  • Franks Hot Sauce optional

Instructions

  • Preheat grill to medium-high.
  • Slice peppers in half and remove seeds and membranes with a spoon. Stuff peppers with shredded Pepper Jack cheese.
  • Place on hot grill, cheese side up ( I use a grill pan for ease, but it's not necessary). Cook until cheese is melted and peppers are blistered and slightly charred on the bottom, approximately 3-5 minutes.
  • Top with plain sour cream or kick it up a notch, by adding a little Franks Hot Sauce to the sour cream. Devour immediately!
  • Cook's Notes: The mini sweet peppers are sold by the bag at Costco, but I also see them at most grocery stores.

Grilled Asparagus Wrapped with Prosciutto

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Grilled Asparagus Wrapped with Prosciutto

Served as an appetizer or a side dish, this recipe always receives rave reviews!!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizers
Cuisine: American
Author: Deena McCallum

Ingredients

  • Asparagus cut and dried
  • Prosciutto thinly sliced, cut into strips
  • Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Cut prosciutto in half lengthwise Wrap the prosciutto around the asparagus leaving the ends exposed. Place on a cookie sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper.
  • Broil in the oven until prosciutto begins to crisp on each side, turning only once, being careful not to burn or cook on your outdoor grill over medium heat.

Fried Zucchini

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Fried Zucchini

A fried food you can feel good about eating! Great as an appetizer or side dish. Serve with our Sriracha mayonnaise, Marinara, or Ranch dressing for dipping!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • peanut oil for frying
  • 1/3 c. mayonnaise
  • 1 T. Sriracha sauce
  • 2 med. zucchini sliced 1/4-inch thick
  • 2 lg. eggs
  • 1 c. milk
  • 1/2 c. all-purpose flour
  • 1/4 c. yellow cornmeal
  • 2 tsp. Cajun seasoning
  • 3/4 tsp. Italian seasoning
  • 1/2 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Fill a large Dutch oven 1/3 full with peanut oil. Heat over medium-high heat until it reaches 350 degrees on a deep-fryer thermometer.
  • In a small bowl, combine mayonnaise and Sriracha sauce. Cover and place in refrigerator until chilled.
  • In a medium bowl, whisk together eggs and milk until well combined; set aside.
  • In a separate bowl, mix together flour, cornmeal, Cajun seasoning, Italian seasoning, cayenne, salt and pepper. Taste to adjust seasoning; set aside.
  • Place zucchini slices in egg mixture, then dredge thoroughly in seasoned flour mixture. Shake off excess.
  • Working in batches, fry the zucchini slices in the hot oil, turning once with tongs, until golden brown, about 3-5 minutes. With a slotted spoon, transfer the fried zucchini to a paper towel-lined plate to drain, and sprinkle with salt.
  • Repeat with remaining zucchini slices. Serve immediately with our Sriracha mayonnaise, marinara or ranch dressing for dipping.

Fried Green Tomatoes

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Fried Green Tomatoes

Nobody grows tomatoes like Papa! Here's his recipe for FRIED GREEN TOMATOES with my chipotle dipping sauce, Enjoy!
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Appetizers
Cuisine: American
Servings: 4
Author: Gordon Gillihan

Ingredients

FRIED GREEN TOMATOES:

  • 3 lg. green tomatoes sliced ½ inch thick
  • 1 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 2 eggs
  • 1/2 c. milk
  • 1 1/2 c. Italian bread crumbs
  • Shortening for frying

CHIPOTLE DIPPING SAUCE:

  • 1 c. mayonnaise
  • 1 tsp. chipotle chile pepper
  • 2 tsp. lime juice

Instructions

  • FRIED GREEN TOMATOES: Slice the green tomatoes 1/2-inch thick.
  • In a shallow dish, mix flour, salt, pepper, and cayenne pepper together.
  • In a separate shallow dish, beat eggs and milk together.
  • Pour bread crumbs into a third shallow dish.
  • Dredge tomato slices in flour mixture, then egg wash, and finally in bread crumbs.
  • Heat about 1-inch shortening in a skillet, over medium heat. Fry in batches, turning once, to brown on both sides (about 1 1/2 minutes on each side). Drain on a plate lined with paper towels. Serve immediately with chipotle dipping sauce.
  • CHIPOTLE DIPPING SAUCE: In a small bowl whisk together mayonnaise, chipotle pepper, and lime juice until well combined. Cover and refrigerate until ready to serve.

Fresh Tomatillo Salsa

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Salsa Verde

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Fresh Tomatillo Salsa

"Salsa Verde"
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 12 tomatillos papery skins removed
  • 1 sm. yellow onion peeled and coarsely chopped
  • 2 jalapeños or 4 Serrano chiles seeded & coarsely chopped
  • 1/4 c. coarsely chopped cilantro
  • 1 tsp. fresh oregano
  • salt to taste

Instructions

  • Place the tomatillos in boiling water and cook until they are khaki colored and quite soft. Drain them and transfer to a food processor or blender.
  • Add the remaining ingredients and purée until fairly smooth.

Fresh Pineapple Salsa

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Fresh Pineapple Salsa

One bite of this Pineapple Salsa will make you feel like summer has arrived! Serve with warm tortilla chips or spoon over tacos, pork, steak and fish, Enjoy!
Prep Time30 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 2 c. diced fresh pineapple
  • 1/2 c. chopped cilantro
  • 1/4 c. finely chopped red onion
  • 1 Serrano pepper seeded and finely chopped
  • 1 lime zest and juice
  • 1/8 tsp. sea salt

Instructions

  • Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
  • For the best flavor, make at least 30 minutes ahead of time to allow the flavors to mingle.
  • Cook's Note: Use gloves when handling the Serrano pepper.

Fire and Ice Watermelon Salsa

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Fire & Ice Watermelon Salsa

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Fire and Ice Watermelon Salsa

Serve with warm tortilla chips. Great topping for chicken or fish too!
Prep Time1 hour 15 minutes
Total Time1 hour 15 minutes
Course: Appetizers
Cuisine: American
Servings: 10

Ingredients

  • 3 c. cold watermelon seeded and chopped
  • 1/2 c. green bell pepper chopped
  • 2 T. lime juice
  • 1 T. fresh cilantro chopped
  • 2 T. green onions chopped
  • 1-2 T. jalapeño pepper seeded and finely diced
  • 1/2 tsp. garlic salt

Instructions

  • In a large bowl, gently toss together watermelon, green pepper, lime juice, cilantro, green onions, jalapeño peppers and garlic salt.
  • Transfer to a serving bowl or hollowed-out watermelon half. Refrigerate for 1 hour. Serve with warm tortilla chips.
  • Cook's Note: When seeding and chopping jalapeño peppers, it's a good idea to use gloves to prevent hands from burning.

Dungeness Crab Dip

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Dungeness Crab Dip

Our dip can easily be prepared ahead of time and baked just before serving.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 1 French baguette sliced
  • melted butter for brushing bread
  • freshly cracked black pepper to taste
  • 4 oz. cream cheese softened
  • 2 T. sour cream
  • 1 clove garlic minced
  • 1 T. finely grated Parmesan cheese
  • 1 pinch cayenne pepper
  • 1 pinch kosher salt
  • 1/2 c. fresh caught Dungeness crab meat cooked, cooled, & picked through
  • snipped fresh chives for garnish, optional

Instructions

  • Slice the French bread into 1/4-inch slices. Place on a baking sheet and brush each slice with melted butter. Lightly sprinkle with cracked black pepper pressing to adhere.
  • Place the bread slices under the broiler for approximately 2-3 minutes until lightly toasted. Turn each slice over and toast the other side for 1-2 minutes until lightly toasted. Remove from oven and place on a rack to cool.
  • In a small bowl, combine the cream cheese, sour cream, garlic, Parmesan cheese, cayenne pepper and salt; mix well. Gently stir in crab.
  • Lightly butter a small baking dish. Fill with the crab mixture.
  • Preheat oven to 350 degrees. Bake for approximately 20 minutes until the top is bubbly and starting to turn brown.
  • Garnish with chives. Serve warm or cold with toasted French bread, crackers, and/or celery for dipping!

Notes

Steps 3 and 4 can be done ahead of time, covered, and refrigerated until ready to bake.

Dungeness Crab Cakes

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Dungeness Crab Cakes

Serve our delicious crab cakes on toasted buns with lettuce, tomato, and spicy mayo OR as an appetizer with lemon wedges and Sriracha mayonnaise dipping sauce, Enjoy!
Course: Appetizers, Entrée
Cuisine: American
Servings: 8

Ingredients

CRAB CAKES:

  • 1 lb. fresh Dungeness crab meat
  • 1 lg. egg beaten
  • 1/2 c. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. Old Bay seasoning
  • 1 tsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1 c. bread crumbs
  • 1 T. fresh flat-leaf parsley chopped
  • 1 T. unsalted butter
  • 1 T. olive oil
  • Lemon wedges for serving

SRIRACHA MAYONNAISE:

  • 1 c. mayonnaise
  • 1 T. Sriracha sauce

Instructions

  • Pick through the crab meat, removing all shells.
  • In a large bowl, beat the egg slightly, whisk in 1/2 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Stir in bread crumbs and parsley. Add the crab meat; toss gently until combined.
  • Shape the crab mixture into 8 cakes about 1-inch thick for appetizers or 4-6 cakes for sandwiches. Cover with plastic and refrigerate for 1 hour.
  • In a nonstick skillet, heat butter with olive oil over medium heat. Fry the crab cakes 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees). Repeat with remaining crab cakes, adding more oil if needed.
  • Serve on toasted buns with lettuce and tomato and Sriracha mayonnaise OR serve smaller crab cakes as appetizers with lemon wedges and Sriracha mayonnaise or your favorite dipping sauce.
  • SRIRACHA MAYONNAISE: In a small bowl, stir together 1 cup of mayonnaise and Sriracha sauce. Cover and refrigerate until ready to use.

Nonnie’s Deviled Eggs

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Nonnie's Deviled Eggs

It's not the Holidays without Nonnie's Deviled Eggs! Perfect for Potlucks and picnics too!
Cook Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: American
Servings: 12
Author: Bev Gillihan

Ingredients

  • 1 doz. lg. eggs
  • 1/3 c. mayonnaise
  • 2 tsp. Dijon mustard
  • 1/4 tsp. Tabasco
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Fill a large pot or saucepan halfway with water and gently add the eggs. Make sure the eggs are covered with at least an inch of water. Add a teaspoon of vinegar and a pinch of salt to the water. Bring to a boil. Cover with a lid and remove from the pan from the heat. Let sit covered for 12 minutes.
  • Drain the hot water from the pan and run cold water over the eggs. Peel the eggs and pat dry.
  • Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Arrange the egg white halves on a serving platter.
  • Using a fork, mash the yolks and add mayonnaise, mustard, Tabasco, salt, and pepper to taste. Spoon or pipe the egg yolk mixture into the egg white halves. Sprinkle with paprika if desired. Chill until ready to serve.