Garlic Cheeseball

An old standby for me.  I use it often.  It freezes great!

1 pound charp Cheddar cheese, shredded
1 (8-ounce) package of cream cheese
1/2 teaspoon salt
2 cloves garlic, crushed
3 dashes of Tabasco sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon mayonnaise
1/4 teaspoon dry mustard
1 cup pecans, crushed

In large bowl of electric mixer blend the two cheeses. Add all other ingredients, except pecans, mixing until smooth. Shape cheese into ball and roll in pecans to cover totally. Wrap in waxed paper completely adn refrigerate 24 hours before serving. This cheeseball freezes beautifully.

Reuben Dip

This is my most requested recipe.  Served with the small cocktail rye bread in a round chafer, this is a great hot appetizer.  It can also be frozen ahead of time and reheated. 

Makes 10 servings
Preparation time: 10 minutes Cooking time: 15 minutes

1 3-ounce package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef (finely chopped)
1/2 cup grated Swiss cheese
1/4 cup chopped and drained sauerkraut
2 to 3 tablespoons milk
Rye crackers for dipping

Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers.

Per serving: 95 calories, 7 grams fat, 27 milligrams cholesterol, 198 milligrams sodium.

Hot Crab Dip

Another easy favorite.  I tend to add more crabmeat than the recipe calls for because it makes it less "soupy".  

1 (3-ounce) package of cream cheese, softened
1/2 cup mayonnaise
1 can (6-ounces) crabmeat, drained or use fresh crabmeat
1/4 cup minced onions
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce

Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into ovenproof dish and bake at 350 degrees for 30 minutes until bubbly. Serve with Triscuit crackers or toasted, thin slices of French bread.

Sausage Balls

1 pound of sausage (Owen's/breakfast sausage, hot spicey or mild)
2 cups of grated cheese (I buy Colby, cheddar would do fine)
2 cups of Bisquick baking mix

Mix with your hands... when it is well mixed, form balls and bake on a cookie sheet at 350 degrees for 10-20 minutes.

Texas Caviar  

2 (16-ounce) cans black beans, drained
1 medium jalapeno, minced
¼ small white onion, chopped
1/3 cup Italian dressing
½ green bell pepper, chopped
1 tsp. salt
2 tsp. chili powder
2 tsp. ground cumin
1/3 tsp. ground red pepper

  Combine beans with ingredients.  Chill and serve with either corn chips or Carr Water Crackers.    Makes 5 cups. 

Fruit/Vegetable Dip Recipes

Fruit Dips

Pina Colada Dip
1/2 cup nonfat yogurt
2 Tbsp. flaked coconut
1/3 cup drained, canned crushed pineapple in its own juice
1 tsp. sugar

Apricot Cream Dip
1/2 cup nonfat sour cream
1/4 cup apricot jam
3 to 4 drops almond extract

Chocolate-Mint Dip
1/2 cup nonfat sour cream
1/4 cup prepared light choclate fudge sauce
3 to 4 drops peppermint extract

Apple Pie Dip
8 ounces cream cheese, softened
3/4 cup of brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
Cream together and serve with slices of Granny Smith apples.

1/2 cup whipping cream
3 cups angel and/or pound cake cubes
3 cups assorted fresh fruit (strawberries, cubed melon, and/or seedless red or green grapes)
1/2 cup dairy sour cream
1 3-ounce package cream cheese, cut up and softened
1/4 cup sifted powdered sugar
1 tablespoon tequila
1 tablespoon orange juice concentrate
1 tablespoon lime juice

DIRECTIONS

1. For margarita dip, place sour cream, cream cheese, powdered sugar, tequila, orange juice concentrate, and lime juice in a blender container or food processor bowl. Cover; blend or process until combined. Add whipping cream. Cover; blend or process until fluffy and mixture mounds. Serve immediately or cover and chill up to 24 hours.

2. Arrange small skewers of cake and fruit on a serving platter. Serve with dip. Makes 1-3/4 cups dip (enough for 12 servings.)

Key Lime Dip

1 cup lime juice
2 cans sweetened condensed milk
2 egg whites
2 tablespoons sugar
Graham crackers

Spinach Dip

2 packages of frozen spinach, thawed and drained
1big brick of Velveeta cheese
1 green pepper, chopped
1 red pepper, chopped
1 big onion, chopped
1/4 cup milk

  Heat through until melted together. Serve in hollowed out round bread loaf. Serve French bread cubes and veggies to dip.