Archive for the ‘Appetizers’ Category

Hot Artichoke Dip

1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Sweet Potato Dip

Source: Gourmet – August 1996

6 sweet potatoes (about 2 3/4 pounds)
2 tablespoons olive oil
4 scallions, chopped fine
1/2 cup chopped drained bottled roasted red peppers
1/3 cup packed fresh coriander sprigs,
    washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed to
    a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 fresh jalape?o chile, seeded and chopped
    fine (wear rubber gloves)
1/4 to 1/2 cup water, if necessary

Accompaniment: baked tortilla chips or crudit?s such as jicama or fennel

Preheat oven to 400?F.

Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.

In a food processor pur?e potatoes with remaining ingredients, adding enough water to reach desired consistency.

Serve dip with chips or crudit?s.

Makes about 4 cups.

Avocado Wedges

2 avocados, mashed
3 tablespoons green chile, diced
2 cups Monterey jack cheese, grated
Butter, melted
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp, crumbled
4 flour tortillas

Combine avocados, chile, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges.

Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.

Beer-Cheese Spread

Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.

1 pound mild Cheddar cheese
1 pound sharp Cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 ounce) can beer (at room temperature)

Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for later).

Per 2 tablespoons: 60 cal, 4.7 g fat, 15 mg cholesterol, .6 g carbohydrates, 0 g fiber, 3.6 g protein, 117 mg sodium