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Sarah’s Sensational Spinach Dip

Sarah's Sensational Spinach Dip
Author: 
Recipe type: Appetizer
 
This is a quick, healthy, and delicious dip recipe that I made up when the person bagging my groceries neglected to put the Knorr Veggie Soup Mix packet into my bag. =/ I was told that my improvised version was actually better by my husband and family and friends who visited over the holidays. I hope you think so too! =)
Ingredients
  • 1- 10 ounce package of frozen spinach, squeezed dry
  • 1 cup of light mayo
  • 1 cup of light sour cream
  • 1 can of sliced water chestnuts, drained and chopped
  • 1 package of Hidden Valley Ranch Dip and Dressing Mix
  • ½ cup of grated parmesan cheese
  • ¼ cup of reduced fat feta cheese
  • (Optional: ½ cup of finely diced red pepper)
Instructions
  1. Mix all ingredients well in a large bowl and refrigerate over night. Serve with crackers, tortilla chips, and crudité.
Notes
You can use full fat sour cream, mayo, and feta, I just prefer a lighter dip. Plain Greek yogurt may be substituted for sour cream.

 

 

This entry was posted on March 23, 2014, in Appetizers.

Bacon Wrapped Artichoke Hearts with Dijon-Parmesan Cream Sauce

Bacon Wrapped Artichoke Hearts with Dijon-Parmesan Cream Sauce
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 cans of quartered artichoke hearts (well drained)
  • 1 package of thick bacon slices, cut in half
  • 2 cups of heavy whipping cream
  • ⅓ to ½ cup of Dijon mustard--to taste (may substitute prepared horseradish sauce)
  • ½ cup of grated parmesan cheese
  • extra grated parmesan cheese for topping
  • toothpicks
Instructions
  1. Set oven to Broil
  2. Coat a 9 by 12 baking dish with cooking spray
  3. Wrap each artichoke heart piece with a ½ piece of bacon and secure with a toothpick and place into the baking dish careful to not allow the pieces to touch.
  4. In a bowl whisk together the heavy whipping cream, ½ cup of parmesan cheese and the Dijon mustard until well combined.
  5. Carefully pour into the edge of the baking dish. (The liquid should come up a bit over halfway on the artichokes.)
  6. Sprinkle grated parmesan cheese on top
Notes
This recipe is one of my favorites and was given to me orally by my sister (no measurements). You can easily substitute horseradish sauce for the Dijon mustard. My sister traditionally uses prepared horseradish sauce, however as I am allergic I prefer the Dijon. Both are yummy! You can also substitute half and half for the heavy whipping cream if desired.
This entry was posted on March 22, 2014, in Appetizers.

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 packages of large mushrooms, capped and washed
  • 12 oz. of fresh, or 2 Cans of white crabmeat, drained
  • 2 cups of mild shredded cheddar cheese
  • ½ cup of parmesan cheese
  • 1 stick of butter, melted
  • 1 bunch of green onions, washed and chopped
  • Old Bay Seasoning, about 1 to 2 teaspoons
Instructions
  1. In a large bowl mix together the crab meat, green onions, butter, and old bay seasoning
  2. Gradually stir in cheeses last so as not to melt it if the butter is still warm
  3. Be sure that each cleaned and capped mushroom is very dry. Stuff each mushroom with about 1 to 2 TBSP of the crab mixture. Place into a glass baking dish sprayed with Pam. (It does not matter if they are touching or not.)
  4. Bake in the oven at 375 degrees for between 20 and 25 minutes. Let cool for about 5 to 10 minutes before serving.
Notes
Feel free to get creative with this recipe! Additions that can be tasty are baby shrimp, capers, lobster, celery bits, etc. This is fun to play around with, but amazingly delicious as is! Just be sure whatever you add that it is well drained. Watery mushrooms are yucky. My husband will eat these as a meal as opposed to an appetizer!!!

 

This entry was posted on March 22, 2014, in Appetizers.

Salami Roll-Ups

Salami Roll-Ups
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 lbs hard or genoa salami (to your taste)
  • 2 cans of sauerkraut drained and squeezed dry
  • toothpicks
Instructions
  1. Place salami slices flat on a good working surface
  2. Place a pinch of sauerkraut in the center of each slice and roll up.
  3. Secure with a toothpick. Repeat.
  4. If you would like to serve these hot, place them in a baking dish and bake at 350 for 15 minutes
Notes
This recipe can be modified for attractiveness by adding a garnish of an olive or a cheese cube, cherry tomato, etc. to the top of the salami roll-up's toothpick.