Tag: Appetizers

Nani’s Avocados on the Half Shell

Avocados on the Half Shell
Avocados on the Half Shell

Avocados on the Half Shell
Avocados on the Half Shell
When I was young, my Dad was the only person I knew who ate avocados. He would buy them and eat the whole thing while my Mom would lecture him about how much fat was in them. How the times have changed! Avocados are praised for their health benefits. There are so many ways to make them, but this simple recipe is one of my favorites. As always you must use good quality olive oil. I highly recommend the Tunisian olive oils from Mediterranean Drizzles. Not sure how to tell if avocado is ripe? Check out this Tip.

Ingredients

Directions
Cut avocado in half, lengthwise. Remove seed. Drizzle with olive oil. Sprinkle with salt and pepper.
Serve at room temperature. That’s it!

Nani Tip
If you do not have citrus infused olive oil, you can drizzle any good quality EVOO such as Mediterranean Drizzles Organic Olive Oil and then drizzle a bit of lemon juice.

Reuben Dip

Super Bowl is coming up in a couple of weeks. I have been looking through some of my favorite appetizer recipes and this one is a winner. Everyone loves Reuben’s and they will love this too.

Ingredients

  • 2 packages cream cheese (8 ounce)
  • 1 can of sauerkraut (15 ounce), well drained
  • 1 pound corned beef, shredded
  • 1/4 cup chopped onion

Directions
Put cream cheese in crockpot and allow to soften. After the cream cheese is soft mix in sauerkraut. Now stir in shredded corned beef and onion. Serve warm with your favorite crackers or deli rye bread.

Man Pleasing Salmon Spread

This is favorite recipe for the men in your life. They really like this spread. Try it for Super Bowl Sunday. It will be a hit.

Ingredients

  • 8 ounces cream cheese, softened
  • 1 16 ounce can salmon, drained, flaked and deboned
  • 1 Tablespoon lemon juice
  • 1 Tablespoon grated onion
  • 1/4 teaspoon liquid smoke
  • 1/4 salt
  • snipped parsley

Directions
Combine all ingredients, except parsley. Refrigerate for 8 hours. Sprinkle with snipped parsley and serve with crackers.

Mexican Cheese Dip

My daughter recently found this recipe and passed it on to me. It is a really great dip. I looked for a substitute for the Tequila and agave nectar was the one that was mentioned the most. This will become a great favorite recipe for your Super Bowl Sunday.

Ingredients

  • 1 jar salsa
  • 1 small container sour cream
  • 8 oz cream cheese
  • 1 small package shredded Mexican cheese blend
  • 1 small package shredded Monterey Jack
  • 1/2 cup Tequila


Directions
Put all ingredients into slow cooker and cook on low for 2 hours. Serve with chips or tortillas.

Hidden Valley Ranch Oyster Crackers

This is a favorite recipe for a great snack. Once you start eating these, you can’t stop. They are truly addicting.

Ingredients

  • 1 12-16 ounce bag of plain oyster crackers
  • 1 package Hidden Valley Recipe Original Ranch Dressing Mix
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 3/4 cup salad oil

Directions
Combine ranch mix and oil. Add seasonings. Pour over crackers, stirring to coat thoroughly. Place in 300 degree oven for 15 to 20 minutes, stirring every 5 minutes.

Poco Pepper Snacks

With New Year’s coming up, it is time for some good appetizers. Here is a favorite recipe of mine. These can be made ahead and frozen until ready to use.

Ingredients

  • 1 3 ounce package cream cheese, softened
  • 1/2 cup cheddar cheese, shredded
  • 2 Tablespoons green chilies, chopped
  • 2 Tablespoons green olives, chopped
  • 1 Tablespoon onion, minced
  • 5 drops hot pepper sauce
  • 1 can crescent rolls

Directions
Combine cream cheese, cheddar cheese, green chilies, green olives, minced onion and pepper sauce. Divide crescent rolls into 4 rectangles. Spread mixture on the rectangles. Roll each rectangle in jelly roll style and cut into 10 slices. Bake @ 400 degrees on cookie sheets for 12 minutes.

Hot Mushroom Dip

This is a delicious and easy favorite recipe of mine for a mushroom dip. You can vary the flavor by the variety of mushroom you use. It’s a real crowd pleaser.

Ingredients

  • 1 pound sliced mushrooms
  • 3 Tablespoons butter
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1 onion, finely chopped
  • 2 Tablespoons flour
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 1/3 cup freshly grated Parmesan cheese

Directions
Saute onions and mushrooms in butter for 5-6 minutes. Sprinkle with flour and cook another 5-6 minutes. Add sour cream, lemon juice, salt, and pepper.
Pour into shallow oven proof dish and sprinkle with the cheese.
Bake @ 375 degrees for 20 minutes.
Serve with crackers or crostini.

Hot Pecan Dip

Pecans
Pecans
The Holidays are coming up and we will soon be looking for favorite recipes for hors d’oeuvres. Here is an easy one.

Ingredients

  • 1/2 cup pecans
  • 1 Tablespoon butter
  • 1/3 cup sour cream
  • 2 Tablespoons milk
  • 8 ounce softened cream cheese
  • 1 pkg Buddig ham, cut into small pieces
  • 1/3 cup chopped green pepper

Directions
Toast pecans in butter in a sauce pan. Mix together the rest of the ingredients and place in oven in a safe dip bowl. Top with toasted pecans. Bake at 350 degrees for 20 minutes. Serve with your favorite crackers.

Spinach Dip Supreme

This is everyone’s favorite recipe for spinach dip. No recipe collection would be complete without it. I love to serve it in a hollowed out round loaf of bread. Use the cut-out pieces of bread and fresh veggies for dipping.

Ingredients

  • 1 package frozen chopped spinach, thawed and well drained
  • 1 can water chestnuts, chopped
  • 1 package Knorr vegetable soup mix (dry)
  • 1 cup sour cream
  • 1 cup mayonnaise

Directions
Combine all ingredients. Chill and serve with bread and veggies.