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Styles Of Christmas :: Christmas Appetizers Articles :: Christmas Dips and Spreads
When offering veggies for Christmas dips and spreads be sure they are at their freshest.
Ingredients: 1 cup cottage cheese, 1/4 cup minced green onions, 2 Tablespoons minced fresh basil or 1 tsp. dried and crumbled
Blend the cottage cheese In a food processor or electric blender for
about 10 seconds until the cottage cheese is smooth, transfer to a
small serving bowl cover tightly and refrigerate at least one hour
before serving. Serve with veggies, crackers or chips.
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Ingredients: 8oz. package cream cheese at room temperature, 4oz. feta
cheese room temperature, 1/4 cup butter, 1/3 cup chopped ripe olives, 2
tablespoons minced green onions, 1/4 cup chopped almonds or walnuts.
In a food processor or medium mixing bowl throughly blend the cream
cheese, feta cheese and butter. Stir in olives and onion. cover and
chill several hours. Shape into ball and roll in the nuts covering the
ball. Cover and chill from 4 to 24 hours. Bring to room temperature
before serving. Serve this spread with crackers.
Ingredients, 5 ripe tomatoes chopped, 1 minced medium red onion, 1/3 cup chopped fresh cilantro, 1 finely chopped green bell pepper, 2 jalapeno peppers minced (seeds discarded), 3 tablespoons fresh lime juice, 1 tsp. minced garlic, 1/2 tsp. Kosher salt, 1/4 tsp. coarse ground black pepper.
Combine ingredients in glass bowl cover tightly
refrigerate for at least one hour to 3 days until serving. Serve with
tortilla chips.
Ingredients: 1 can chick peas rinsed and drained, 1 8 oz. small can
creamed corn rinsed and drained, 2 tablespoons tahini, 1 crushed and
minced garlic clove, 2 tablespoons fresh lemon juice, 1 tablespoon
fresh orange juice, 1/4 cup minced fresh cilantro, 2 tsp. cumin, 1/2
tsp. ginger, 1/4 tsp. Kosher salt, 1/8 tsp. black pepper.
Mix the ingredients in a food processor or blender until smooth.
Transfer to a small serving bowl. Will keep up to 4 days covered
tightly. Bring to room temperature before serving. Sprinkle with 1/4
tsp. cayanne pepper. Serve with pita bread or veggies.
Ingredients: 1/2 cup yogurt, 1/2 cup Mayonnaise, 2 tsp. grated lime peel, 1 tablespoon lime juice, 1 tablespoon honey, 1/2 tsp. ground ginger.
Blend all ingredients in a small serving dish, cover tightly and
refrigerate up to 4 days. Serve with fruit. Strawberries, Jicama,
papaya, cantalope.
Ingredients: 4 ounces smoked salmon, 3 ounces
softened cream cheese, 1 teaspoon minced garlic, 1/2 teaspoon Kosher
salt, 1/2 teaspoon cracked pepper. 1/2 tsp. dill weed.
In a small bowl, break salmon with a fork until finely flaked. Add rest
of ingredients except for the dill weed, mix well put in its serving
dish cover tightly and chill for 1 hour or till the next day. Garnish
with the dill weed and serve.
Olive Dip (3 1/2 cups)
Ingredients: 1-16 ounce can drained pitted black olives, 2- 4 ounce can spicy chopped green chilies, 4 finely chopped medium tomatoes, 10-minced green onions, 4 tablespoons balsamic vinegar, 4 tablespoons virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon cracked pepper.
Mince the olives in proccessor or by hand, add remainder of ingredients, cover tightly and refrigerate. allow to come to room temperature for one hour before serving.
Salmon Ball
Ingredients: 15 ounce can salmon, 8 ounces cream cheese at room temperature, 1 tablespoon freshly squeezed lemon juice, 1/3 cup chopped green onion 1 teaspoon horseradish, ¼ teaspoon liquid smoke, ½ cup chopped pecans, ¼ cup minced parsley.
Drain and flake the salmon removing the bones and skin. Combine the salmon, cream cheese, lemon juice green onions horseradish and liquid smoke mixing thoroughly. Cover and refrigerate a few hours to over night. Combine the pecans and parsley. Shape salmon into a ball and roll in the pecans and parsley. At this point the spread may be covered for two hours before serving.
Ingredients: 1-10 ounce package frozen chopped spinach, thawed, drained and squeezed of liquid; 3 tablespoons fresh
minced parsley, 1 tablespoon minced green onion, 1/2 tablespoon dried dill weed, 1/2 teaspoon kosher salt, 1/4 teaspoon
paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon crumbled oregano, 1/8 teaspoon basil, 1/8 teaspoon black pepper, 1 cup
mayonnaise, 8 ounces sour cream, 4 ounces cream cheese, 2 tablespoons fresh lemon juice.
Combine all ingredients, cover tightly and refrigerate for 6 hours before serving with chips or veggies.