COLD DIPS AND APPETIZERS
"These are great for the coming holidays."
CARAWAY CHEESE BALL
Serves 12
"The caraway seeds add a nutty, rustic flavor that complements the sharp tang of the cheddar."
3/4 (8 oz) package cream cheese, softened
2 Tbs Dijon mustard
2 Tbs dry sherry
1 tsp caraway seeds
2 Tbs vegetable oil
1 lb (16 ozs) shredded Cheddar cheese
3 Tbs caraway seeds, for rolling
Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 tsp of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil.
Shape mixture into a ball and roll in the remaining 3 Tbs of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours. Serve with an assortment of crackers.
Serves 12
"The caraway seeds add a nutty, rustic flavor that complements the sharp tang of the cheddar."
3/4 (8 oz) package cream cheese, softened
2 Tbs Dijon mustard
2 Tbs dry sherry
1 tsp caraway seeds
2 Tbs vegetable oil
1 lb (16 ozs) shredded Cheddar cheese
3 Tbs caraway seeds, for rolling
Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 tsp of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil.
Shape mixture into a ball and roll in the remaining 3 Tbs of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours. Serve with an assortment of crackers.
about 1 month ago
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SALMON CREAM CHEESE DIP
1 (14 oz) can red salmon, drained
1/3 cup light cream
2 (3 oz) pkgs cream cheese, softened
1/4 cup fresh lemon juice
1 tsp sweet onion, finely grated (opt)
3 Tbs dill weed
salt and pepper to taste
In a bowl, combine all ingredients and mix until smooth. Refrigerate until ready to serve. Thin with additional cream if needed.
Serve with your favorite crackers.
1 (14 oz) can red salmon, drained
1/3 cup light cream
2 (3 oz) pkgs cream cheese, softened
1/4 cup fresh lemon juice
1 tsp sweet onion, finely grated (opt)
3 Tbs dill weed
salt and pepper to taste
In a bowl, combine all ingredients and mix until smooth. Refrigerate until ready to serve. Thin with additional cream if needed.
Serve with your favorite crackers.
about 1 month ago
HERBED CHEESE SPREAD
Makes 2 cups
8 oz pkg cream cheese, room temperature
1/4 cup extra-virgin olive oil
3 Tbs white wine vinegar
3 Tbs dry white wine
3/4 cup chilled heavy cream
2 shallots, finely chopped
6 fresh flat-leaf parsley sprigs, leaves only, finely chopped
6 fresh dill sprigs, finely chopped
10 fresh chive stalks, finely chopped
Salt and freshly ground pepper to taste
In a medium bowl, place the cream cheese and mash using a heavy fork. Add the oil, vinegar and wine; mix until well combined and creamy.
In a small bowl, whip the cream until stiff peaks form.
Fold into the cheese mixture.
Mix in the shallots, parsley, dill, chives and salt and pepper.
Transfer to a serving bowl and chill thoroughly before serving.
The spread can be stored in a covered container in the refrigerator for 3-4 days.
Makes 2 cups
8 oz pkg cream cheese, room temperature
1/4 cup extra-virgin olive oil
3 Tbs white wine vinegar
3 Tbs dry white wine
3/4 cup chilled heavy cream
2 shallots, finely chopped
6 fresh flat-leaf parsley sprigs, leaves only, finely chopped
6 fresh dill sprigs, finely chopped
10 fresh chive stalks, finely chopped
Salt and freshly ground pepper to taste
In a medium bowl, place the cream cheese and mash using a heavy fork. Add the oil, vinegar and wine; mix until well combined and creamy.
In a small bowl, whip the cream until stiff peaks form.
Fold into the cheese mixture.
Mix in the shallots, parsley, dill, chives and salt and pepper.
Transfer to a serving bowl and chill thoroughly before serving.
The spread can be stored in a covered container in the refrigerator for 3-4 days.
about 1 month ago
7 LAYER SOMBRERO DIP
Makes 8-10 servings
Source: Hidden Valley
1 (16 oz) can refried beans
1 (8 oz) container sour cream
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1 cup diced tomatoes (I use rotel tomatoes because they're less juicy)
1 can (4 oz) diced green chiles, rinsed and drained
1 can (2 1/4 oz) sliced black olives, rinsed and drained
3/4 cup shredded Cheddar cheese*
3/4 cup shredded Monterey jack cheese*
Chopped ripe avocado (opt)*
Spread beans on 10-inch serving platter.
Blend sour cream and dips mix. Spread over top of beans.
Layer tomatoes, chiles, olives, both cheeses and avocado on top.
Serve with tortilla chips or corn chips.
*After chopping avocado, sprinkle with fresh lemon juice to keep from turning brown.
*You may substitute 1 1/2 cups of shredded Mexican mixture cheese in place of the Cheddar and Monterey Jack cheeses.
Makes 8-10 servings
Source: Hidden Valley
1 (16 oz) can refried beans
1 (8 oz) container sour cream
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1 cup diced tomatoes (I use rotel tomatoes because they're less juicy)
1 can (4 oz) diced green chiles, rinsed and drained
1 can (2 1/4 oz) sliced black olives, rinsed and drained
3/4 cup shredded Cheddar cheese*
3/4 cup shredded Monterey jack cheese*
Chopped ripe avocado (opt)*
Spread beans on 10-inch serving platter.
Blend sour cream and dips mix. Spread over top of beans.
Layer tomatoes, chiles, olives, both cheeses and avocado on top.
Serve with tortilla chips or corn chips.
*After chopping avocado, sprinkle with fresh lemon juice to keep from turning brown.
*You may substitute 1 1/2 cups of shredded Mexican mixture cheese in place of the Cheddar and Monterey Jack cheeses.
about 1 month ago
BEER CHEESE DIP
Makes 3 cups
Source: Hidden Valley
2 cups shredded Cheddar cheese
2 packages (8 oz each) each cream cheese, softened
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1/2 to 3/4 cup beer, any kind
Chopped green onions and additional shredded cheese, for garnish
Combine 2 cups cheddar cheese, cream cheese and dips mix in medium bowl; mix until creamy.
Gradually stir in beer until mixture reaches desired consistency. Place in serving bowl and garnish with chopped green onion and additional cheddar cheese.
Serve with pretzels or assorted vegetable pieces.
Makes 3 cups
Source: Hidden Valley
2 cups shredded Cheddar cheese
2 packages (8 oz each) each cream cheese, softened
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1/2 to 3/4 cup beer, any kind
Chopped green onions and additional shredded cheese, for garnish
Combine 2 cups cheddar cheese, cream cheese and dips mix in medium bowl; mix until creamy.
Gradually stir in beer until mixture reaches desired consistency. Place in serving bowl and garnish with chopped green onion and additional cheddar cheese.
Serve with pretzels or assorted vegetable pieces.
about 1 month ago
HIDDEN VALLEY BACON AND CHEDDAR DIP
Makes 3 about cups
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1 container (16 oz) sour cream
1 cup shredded Cheddar cheese
1/4 cup crisp-cooked, crumbled bacon
Potato or corn chips, for dipping
In a bowl, combine dip mix with sour cream. Stir in cheese and bacon. Cover and chill at least 1 hour. Serve with potato or corn chips.
Makes 3 about cups
1 packet (1 oz) Hidden Valley® The Original Ranch® Dips Mix
1 container (16 oz) sour cream
1 cup shredded Cheddar cheese
1/4 cup crisp-cooked, crumbled bacon
Potato or corn chips, for dipping
In a bowl, combine dip mix with sour cream. Stir in cheese and bacon. Cover and chill at least 1 hour. Serve with potato or corn chips.
about 1 month ago
5 STAR PECAN-CHEDDAR-CREAM CHEESE BALL
Serves 12
3 (8 oz each) pkgs cream cheese, softened
1/2 tsp minced garlic
1 Tbs Worcestershire sauce
1 Tbs hot pepper sauce (like Tabasco)
1 lb (16 ozs) shredded Cheddar cheese
1 cup pecans, coarsely chopped
1/4 cup finely chopped fresh parsley
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well.
Add Cheddar cheese and process until the Cheddar is fine, but still very visible.
Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the chopped pecans and parsley in a shallow bowl or pie pan.
Remove balls from the freezer and roll in the pecan and parsley mixture.
Serves 12
3 (8 oz each) pkgs cream cheese, softened
1/2 tsp minced garlic
1 Tbs Worcestershire sauce
1 Tbs hot pepper sauce (like Tabasco)
1 lb (16 ozs) shredded Cheddar cheese
1 cup pecans, coarsely chopped
1/4 cup finely chopped fresh parsley
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well.
Add Cheddar cheese and process until the Cheddar is fine, but still very visible.
Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the chopped pecans and parsley in a shallow bowl or pie pan.
Remove balls from the freezer and roll in the pecan and parsley mixture.
about 1 month ago
Dill, Feta and Garlic Cream Cheese Spread
2 (8 oz) pkgs cream cheese, softened
1 (8 oz) package feta cheese, crumbled
3 cloves garlic, peeled and minced
2 Tbs chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer.
Cover, and refrigerate at least 4 hours to allow flavors to blend.
2 (8 oz) pkgs cream cheese, softened
1 (8 oz) package feta cheese, crumbled
3 cloves garlic, peeled and minced
2 Tbs chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer.
Cover, and refrigerate at least 4 hours to allow flavors to blend.
about 1 month ago
SHRIMP CREAM CHEESE SPREAD
2 (8 oz) pkgs cream cheese, softened
2 Tbs fresh lemon juice
1 tsp hot sauce
1 (4 oz) can small shrimp, drained (may also use frozen ones, thawed)
2 green onions, finely chopped
1/2 (12 oz) jar cocktail sauce
In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy.
Mix in the shrimp (cut up if they seem too big) and green onions.
Form into a mound on a medium serving platter.
Cover and chill in the refrigerator 1 hour, or until firm.
Top with cocktail sauce before serving
Serve with crackers, bread sticks, or veggies.
2 (8 oz) pkgs cream cheese, softened
2 Tbs fresh lemon juice
1 tsp hot sauce
1 (4 oz) can small shrimp, drained (may also use frozen ones, thawed)
2 green onions, finely chopped
1/2 (12 oz) jar cocktail sauce
In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy.
Mix in the shrimp (cut up if they seem too big) and green onions.
Form into a mound on a medium serving platter.
Cover and chill in the refrigerator 1 hour, or until firm.
Top with cocktail sauce before serving
Serve with crackers, bread sticks, or veggies.
about 1 month ago
