Roxy
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More Go Big Red Appetizers
Mexican Ole Dip
1 cup refried beans
1/3 cup finely chopped green onions
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cumin
2 oz. (1/2 cup) shredded Cheddar cheese
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
1. Heat oven to 425. In small bowl, combine refriend beans, green onions, chili powder, salt, garlic powder and cumin; mix well. Spread mixture evenly in ungreased 9-inch glass pie pan. Sprinkle cheese evenly over top. Cover with sprayed foil; sprayed side down.
2. Bake at 425 for 8 to 12 minutes or until thoroughly heated and cheese is melted.
3. Sprinkle tomatoes evenly over cheese. Arrange lettuce around edge of pie pan. Serve warm with baked tortilla chips.
Taco Dip
2 (8 oz.) pkg. cream cheese, softened
1 (6-oz.) container frozen avocado dip, thawed
4 drops hot pepper sauce
2 cups shredded lettuce
1/3 cup chopped black olives
1 (4.5-oz.) can chopped green chiles
4 green onions, chopped
1 tomato, peeled, seeded and chopped
3 oz. (3/4 cup) shredded Cheddar cheese
1. In small bowl, combine cream cheese, avocado dip and hot pepper sauce; beat at low speed until well blended. Spread mixture on large serving plate. Top with all remaining ingredients.
2. Serve with baked tortilla chips.
Easy Cheesy Bean Dip
1/4 cup chunky-style salsa
1 (8-oz.) can bean dip
1 (4.5-oz.) can chopped green chiles, drained
8-oz. (2 cups shedded American cheese
1. In medium saucepan, combine all ingredients, mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantl.
2. Serve warm with tortilla chips.
Layered Pizza Dip
1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunk pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/3 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
1. Heat oven to 350. In ungreased 9-inch pie pan or 1- to 1-1/2 quart baking dish, layer all ingredients in order listed.
2. Bake at 350 for 10-15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or assorted crackers.
Antipasto Spread
1 cup sliced fresh mushrooms
1 medium zucchini, shredded (1 cup)
1 medium carrot, shredded (3/4 cup)
2 tablespoons sliced green onions
1 (2-1/4-oz.) can sliced black olives, drained
1/3 cup purchased Italian salad dressing
2 (4 to 5-oz.) containers gourmet spreadable cheese with garlic and herbs.
1. In medium bowl, combine mushrooms, zucchini, carrot, green onions, olives and dressing; mix well. Cover, refrigerate at least 2 hours or overnight.
2. To serve, spread cheese on 10-inch serving plate. Drain vegetables, spoon onto cheese. Serve with assorted crackers.
Shrimp Cocktail
Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
2 ro 3 teaaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Shrimp
1 lb. shelle deveinded cooked medium shrimp
1. In small bowl, combine all cocktail sauce ingredients; mix well.
2. Arrange shrimp on serving tray. Serve shrimp with sauce immediately or cover and refrigerate seperately until serving time.
Crab Roll-Ups
4 oz. cream cheese, softened
2 tablespoons mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 avocado, pitted peeled and chopped
6 (8-inch) flour tortillas
1 (8-oz.) pkg. flaked imitation crabmeat
3/4 cup choped red bell pepper
1/3 cup sliced green onions
1 (2-1/4 oz.) can sliced black olives, drained
1. In food processor bowl with metal blade, blender container or if you don't have these--process on high speed until well mixed. If you don't have these...I am sure a mixer would work.
2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, green onions and olives. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate at least 15 minutes or overnight.
3. To serve, slice rolls diagonallyinto 3/4-inch slices.
Serve with picante sauce or sauce of your choice to dip roll-ups in.
Mexican Ole Dip
1 cup refried beans
1/3 cup finely chopped green onions
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cumin
2 oz. (1/2 cup) shredded Cheddar cheese
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
1. Heat oven to 425. In small bowl, combine refriend beans, green onions, chili powder, salt, garlic powder and cumin; mix well. Spread mixture evenly in ungreased 9-inch glass pie pan. Sprinkle cheese evenly over top. Cover with sprayed foil; sprayed side down.
2. Bake at 425 for 8 to 12 minutes or until thoroughly heated and cheese is melted.
3. Sprinkle tomatoes evenly over cheese. Arrange lettuce around edge of pie pan. Serve warm with baked tortilla chips.
Taco Dip
2 (8 oz.) pkg. cream cheese, softened
1 (6-oz.) container frozen avocado dip, thawed
4 drops hot pepper sauce
2 cups shredded lettuce
1/3 cup chopped black olives
1 (4.5-oz.) can chopped green chiles
4 green onions, chopped
1 tomato, peeled, seeded and chopped
3 oz. (3/4 cup) shredded Cheddar cheese
1. In small bowl, combine cream cheese, avocado dip and hot pepper sauce; beat at low speed until well blended. Spread mixture on large serving plate. Top with all remaining ingredients.
2. Serve with baked tortilla chips.
Easy Cheesy Bean Dip
1/4 cup chunky-style salsa
1 (8-oz.) can bean dip
1 (4.5-oz.) can chopped green chiles, drained
8-oz. (2 cups shedded American cheese
1. In medium saucepan, combine all ingredients, mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantl.
2. Serve warm with tortilla chips.
Layered Pizza Dip
1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunk pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/3 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
1. Heat oven to 350. In ungreased 9-inch pie pan or 1- to 1-1/2 quart baking dish, layer all ingredients in order listed.
2. Bake at 350 for 10-15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or assorted crackers.
Antipasto Spread
1 cup sliced fresh mushrooms
1 medium zucchini, shredded (1 cup)
1 medium carrot, shredded (3/4 cup)
2 tablespoons sliced green onions
1 (2-1/4-oz.) can sliced black olives, drained
1/3 cup purchased Italian salad dressing
2 (4 to 5-oz.) containers gourmet spreadable cheese with garlic and herbs.
1. In medium bowl, combine mushrooms, zucchini, carrot, green onions, olives and dressing; mix well. Cover, refrigerate at least 2 hours or overnight.
2. To serve, spread cheese on 10-inch serving plate. Drain vegetables, spoon onto cheese. Serve with assorted crackers.
Shrimp Cocktail
Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
2 ro 3 teaaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Shrimp
1 lb. shelle deveinded cooked medium shrimp
1. In small bowl, combine all cocktail sauce ingredients; mix well.
2. Arrange shrimp on serving tray. Serve shrimp with sauce immediately or cover and refrigerate seperately until serving time.
Crab Roll-Ups
4 oz. cream cheese, softened
2 tablespoons mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 avocado, pitted peeled and chopped
6 (8-inch) flour tortillas
1 (8-oz.) pkg. flaked imitation crabmeat
3/4 cup choped red bell pepper
1/3 cup sliced green onions
1 (2-1/4 oz.) can sliced black olives, drained
1. In food processor bowl with metal blade, blender container or if you don't have these--process on high speed until well mixed. If you don't have these...I am sure a mixer would work.
2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, green onions and olives. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate at least 15 minutes or overnight.
3. To serve, slice rolls diagonallyinto 3/4-inch slices.
Serve with picante sauce or sauce of your choice to dip roll-ups in.
