Great Appetizers for the game or party
Recipes for tasty, easy, economical appetizers are tough to find. Be it a party or game day, the last thing you want to do is spend the entire day preparing food and cooking. And if it is cheap, all the better. The following are tried and true recipes my family has been serving for years. If you are health conscious, please substitute non-fat or light ingredients for those shown. Enjoy!
BEEF AND CHEDDAR DIP
Ingredients
8 oz cream cheese – room temperature
16 oz sour cream
8 oz shredded cheddar cheese
1 dash Worcestershire sauce
1 5 oz jar dried beef – chopped
1 loaf round Hawaiian bread
Method
Mix together cream cheese and sour cream until smooth. Add cheddar cheese, Worcestershire, and dried beef. Mix well. Cut a lid out of the bread and remove the inside bread creating a bowl. Spoon mixture into bread and place lid on top. Wrap bread with aluminum foil and bake at 350 for 45-60 minutes. Serve with leftover toasted bread and Fritos.
SPICY BACON JALAPENO POPPERS
Ingredients
8 oz cream cheese, at room temperature
1 tablespoon cajun spices
2 teaspoon garlic powder
16 jalapeno pepper
16 slices bacon, cut in half
toothpicks
Method
Preheat grill to medium. Mix first three ingredients. Slice jalapenos in half lengthwise and remove seeds. Fill each half with cheese mixture. Wrap each with a piece of bacon and stick a toothpick through it. Place on grill and cook until bacon is crispy, about 10 minutes.
CRAB DIP
Ingredients
2 6 oz cans fancy crab-meat
1 cup mayonnaise
1 cup sour cream
1 tablespoon parsley
2 teaspoon dry sherry
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Method
Mix all ingredients. Chill 2 hours or more. Serve with bread or crackers.
SPINACH BALLS
Ingredients
1 cube butter (or 4 oz margarine)
3 10 oz boxes frozen spinach, drained
1 large onion, chopped
6 garlic cloves, chopped
salt and pepper to taste
prepared stuffing
flour
Method
Melt butter and saute onions and garlic. Add spinach and saute for 30 minutes. Add 1/2 box stuffing. Season with salt and pepper. Make balls and roll in flour. Bake at 300 for 30 minutes.
SWISS CHEESE FONDUE
Ingredients
3/4 lb Gruyere cheese, grated
1/4 teaspoon garlic powder
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1 tablespoon cognac
Method
Toss together first 5 ingredients in large bowl. Heat wine in chafing dish on med-low heat. When hot, add cheese mixture slowly and stir constantly. When smooth, add cognac. Serve warm in fondue pot with crusty french bread.
SHRIMP PASTA SALAD WITH PEAS
Ingredients
1/4 lb bay shrimp, cleaned
1 cup spaghetti, cooked
1/2 cup frozen peas, thawed
3 tablespoon mayonnaise
salt and pepper to taste
Method
Combine all ingredients in large bowl.
TSATSIKI
Ingredients
1 lb cream cheese, room temperature
3 tablespoon sour cream
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon vinegar
1 teaspoon salt
pepper to taste
2 cucumbers, seeded and cut up
Method
Mix ingredients in food processor and chill. Serve with bread or crackers.
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