All About Appetizers

This is a post of my favorite appetizers.  We just love a good appetizer night.  We do not have appetizer nights often because it can be a little expensive.

Bread Bowl Dip

This is my go to recipe for grill outs, and family get togethers.  This is the recipe on the back of the Knorr vegetable dip packet or Lipton vegetable dip packet .  You will need...

• 1/2  cup of mayonnaise


• 16 ounces of sour cream


• 1 small box of spinach - thawed and drained


• 1 packet of vegetable dip

Mix these ingredients together and refrigerate for 2 hours.  Some have used a round Hawaiian loaf, carved the inside out, and put the dip inside.  But I cut up the bread into cubes and place around the serving bowl.  This way there is enough bread to go around.

Veggie Pizza

•                     2 (8 ounce) packages refrigerated crescent rolls


•                     1 cup sour cream


•                     1 (8 ounce) package cream cheese, softened


•                     1 (1 ounce) package ranch dressing mix


•                     1 small onion, finely chopped


•                     1 yellow bell pepper, chopped


•                     1 red bell pepper, chopped


•                     1 1/2 cups fresh broccoli, chopped


•                     1 carrot, grated


•                     1 cup of cherry tomatoes

Roll out the crescent rolls flat onto a baking sheet and bake for 10 minutes at 350.  Mix the dressing mix, sour cream, and cream cheese together; set aside.  When the crescent bread is cooled spread the cream cheese mixture on top, and then add the veggies on top of that.  Refrigerate until ready to serve.

Fruit Salsa

•                     2 kiwis, peeled and diced


•                     2  apples - peeled, cored and diced


•                     8 ounces raspberries


•                     1 pound strawberries


•                     2 tablespoons white sugar


•                     1 tablespoon brown sugar


•                     3 tablespoons fruit preserves, any flavor


•                     10 (10 inch) flour tortillas


•                     butter spray


•                      1/4 cup or more of cinnamon sugar

Cut up and mix the fruit, brown sugar, and preserves; put in the fridge.  Then spray the tortillas with butter spray, sprinkle the cinnamon sugar mixture on top, bake in the oven for 8 to 10 minutes.  After they have cooled break them into large pieces for dipping.  I have also used a pizza cutter to cut them into pieces before baking.

Fruit Dip

• 
  
  1 (8 ounce) container frozen whipped topping, thawed


•        1 (7 ounce) jar marshmallow creme


•        1 (3 ounce) package cream cheese

Mix the ingredients together, chill, and serve with your favorite fruit.

Veggie Dip

• 1 (16 ounce) container of sour cream


• 1 pack of real bacon bits


• 1 packet of ranch dressing mix


• 6 ounces of cheddar cheese

Mix these ingredients together and chill.  Chill for 2 hours and serve with your favorite veggies.

Stuffed Mushrooms

•    15-20 large fresh mushrooms, stems removed


•     1 (6 ounce) package chicken flavored dry stuffing mix


•     1 (8 ounce) package cream cheese, softened


•     2 cans of crab meat drained


•     2 cups butter


•     2 cloves garlic, peeled and minced


•     salt and pepper to taste

Arrange mushroom caps on a medium baking sheet, bottoms up. Prepare chicken flavored dry stuffing mix according to package directions.

In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.

In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic.

Bake uncovered for 10 to 12 minutes at 350.

Hope you enjoy these recipes as much as I do.

If you would like you can vote for my blog as one of the Circle of Moms top faith blogs.  Follow the link below to vote.

http://www.circleofmoms.com/blogger/blogging-pastor-s-wife

Have a wonderful weekend!

Valerie