Here's some of our favorites but I really love the Reuben Dip so I'll drag that out, too.
Red Pepper Hummus
15 oz chickpeas, drained
1 red bell peppper, fresh roasted or from a jar
1/4 c tahini
1 t each: garlic, lemon juice, cumin, allspice
pinch of salt
hot sauce to taste
curry powder opt
EV olive oil
Except for topping, put the ingredients in a food processor and run it until the hummus is the consistency you prefer.
Spread on plate, drizzle some evoo and sprinkle with parsley.
Serve w/ pita bread
Hot Crab Spread 1
1- 8oz pkgs cram cheese, doftened
1/2 - 1 lb crab
2 t diced onion
1 T milk
1 T horseradish
squirt of lemon - to taste
sprinkle with a bit of worchestershire
Mix well an sprinke and spread it in a pie plate
Sprinkle w/ chopped pecans
Heat at 350 until hot (about 15 min)
This can be kept in the frig overnight before heating.
Crab Dip 2
1 lb crab
1 1/2 c mayo
2 T horseradish
1/2 jar capers
1/2 t accent
dash of tabasco
1/2 lb grated cheese
Gently mix 1st 6 ingredients. Spread in pie plate.
Sprinkle cheese on top and pull some cheese through the dip. Bake at 350, uncovered for 20-25 min.
Sausage Cheese Dip
! lb ground beef
1 lb bulk pork sausage
1 onion, minced
2 lbs Velveeta cheese
1 (7.5 oz) can of El Paso Jalapeno Relish (hot)
1 can mushroom soup
1 t garlic owder
Cook ground beef, sausage and onion together. Drain well. Add chunks of cheese and stir over low heat until melted. Add relish, soup and garlic powder.
Serve hot (crockpot) w/ tortilla chip or corn chips.
Olive Tarts - can be made far in advance
2 c sharp american cheese, grated
1/2 c softened butter
1 c all purpose flour
1/2 t salt
1 t paprika
48 stuffed olives
Blend cheese w/ butter. Stir in flour, salt, paprka and mix well. Wrap 1 t of this mixture around each olive, covering it completely. Arrange on a baking sheet and freeze. Place in plastic bags and return to freezer.
To serve, bake frozen, at 400 for 15 minutes.
Cream Cheese and Beef Bits
1 hr before serving or early in the day
In a medium bowl with a fork, stir one 8oz pkg of cream cheese, softened and 2 tablespoons of prepared horseradish until well blended. Shape mixture into 3/4" balls.
Finely shred one 2.5 oz jar of dried beef; place on sheet of waxed paper. Roll cheese balls in dried beef to coat evenly. Arrange ballls on plate; cover and refigerate at least 30 min or until firm. Serve w/ cocktail pics. Makes about 24 balls.