My family is getting together with some neighbors for a holiday get-together and we decided to do heavy appetizers instead of a meal. I need some easy no cook or light prep appetizers with no meat. I would like to bring something more creative then cheese and crackers : )
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law4me01 - said
June 5 2011 @ 02:13
veggie pizza cut up into small squares……just roll out a couple packages of crescent rolls and bake for a few minutes until golden brown. Mix together a packet of ranch dressing mix, a little sour cream and a 8 oz cream cheese….spread on the cooled crust and then add whatever veggies you prefer…..cut into small bite size squares…
you can make a cheese ball…..here is one that calls for ham but you can take that out…serve it with fancy looking crackers…
Ranch Cheeseball
2 (8 oz) cream cheese
1 (8 0z) thin sliced ham
2 T. accent
2 T. minced onion
3 T. worchestire sauce
1 pkg ranch mix
shredded cheese
chopped pecans
Mix together cream cheese, ham, accent, onion, worchestire sauce and ranch mix and make into a ball. Mix together shredded cheese and pecans. Roll ball into cheese and pecans. Refrigerate to allow cheeseball to set up
here is another version of cheese ball without meat:
2 pkg cream cheese
2 T. seasoned salt
1/2 c. pecans
2 T. minced onion
1/4 c. diced green pepper
1 can crushed pineapples, drained
Mix together all ingredients, except pecans. Place in a round like bowl, then put in freezer for 20 min to harden and form a ball. Place pecans around the ball
here is one of my pampered chef recipes for broccoli and cheese frittata
ounces cream cheese, softened
6 eggs
1/3 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup finely diced red bell pepper
1 cup frozen broccoli florets, thawed or sliced zucchini
1 cup (4 ounces) shredded cheddar cheese, divided
6 slices firm white sandwich bread
1 tablespoon butter or marg
1. Preheat oven to 350°F. In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside.
2. Place onion, bell pepper, broccoli and cheese in separate Prep Bowls. Using 3-inch scalloped or round cutter, cut six rounds out of bread slices (discard trimmings).
3. Melt butter in Large (10-in.) Skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and bell pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and sprinkle with cheese. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and bake 18-20 minutes or until egg mixture is set in center. Remove from oven; serve warm.
another one for party dip:
1 cup mayonnaise
1 cup sour cream
1 packet Chipotle Ranch Seasoning Mix
Assorted fresh vegetables or potato chips (optional)
1. Combine mayonnaise, sour cream and seasoning mix in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
2. Serve with assorted fresh vegetables or potato chips, if desired.
Yield: 2 cups dip (16 servings)
here is a recipe for artichoke dip that goes over well
2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed
Fresh vegetable dippers (optional
Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and spoon into Mini-Baker.
2. Bake 20-25 minutes or until heated through. Serve with fresh vegetable dippers, if desired.
Yield: 3 cups (24 servings)
candytnnr - said
June 5 2011 @ 02:13
Try pinapple cream chees dip. ! can of crushed pineapples and Philly cream cheese,mix well and serve with wheat thins.
Tracy - said
June 5 2011 @ 02:13
Roast small red ‘new’ potatoes in a little olive oil and kosher salt. Let cool completely.
Cut in half and scoop out some of the potato (discard or use for something else).
Fill center with a dollop of sour cream, top with bacon bits, fresh minced chives, shredded cheddar cheese, green onions, fresh parsley, (any of the above, not necessarily all).
One thing I like to do is put in a 1/2 to 1 teaspoon of black or orange roe in, top with sour cream, and sprinkle chives on top. Not everyone is crazy about that stuff though, but thought I’d throw it out there.
Cindy V - said
June 5 2011 @ 02:13
I made chicken caesar salad once and skewered it for an appy…everyone loved it. I made a caesar salad like normal…mixed it all together in a bowl then I put a grape tomato on the skewer first then some lettuce…a piece if chicken, more lettuce, more chicken, more lettuce and then another tomato to cover the point of the skewer. after, I shredded some parmesan cheese over the plate. You can take out the chicken if you want to make it meatless….just use more tomatoes if you want.
you can also do the old standard of velveeta cheese and salsa mixed together….microwave it until smooth and serve with fritos or other tortilla chips.
or how about deviled eggs….everyone loves those.
thegirlwholovedbrains - said
June 5 2011 @ 02:13
Spicy Bean Salsa (like Cowboy Caviar)
INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Serve with tortilla chips.
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7-Layer Taco Dip
INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can vegetarian refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 bag of prepackaged shredded lettuce
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Serve with tortilla chips.
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7 Layer Mediterranean Dip
Ingredients:
1 package (7-oz. size) hummus
1 cup shredded lettuce or mixed greens
1/2 cup chopped tomato
1/4 cup chopped cucumber
2 tablespoons chopped red onion
1 package (4-oz. size) crumbled feta cheese
2 tablespoons sliced pitted ripe or kalamata olives
Pita bread or crackers for dipping
Directions:
Spread prepared hummus on bottom of 9-inch pie plate.
Layer with shredded lettuce, tomato, cucumber, onion, feta and olives.
Serve with toasted pita wedges, pita chips or crackers.
Edi W - said
June 5 2011 @ 02:13
I use white bread and flavored cream cheese. Make different shapes. Cookie cutters are the best. Make little sandwiches and I never have any leftover.
Tara C - said
June 5 2011 @ 02:13
This sounds crazy, but it’s really good. Make all types of different types of stuffed celery. Get different flavored cream cheeses and peanut butters. Then top the cream cheese.
For example I use peanut butter, add a little honey, maybe 1 tps. a pinch of chili powder and fill the celery. Then sprinkle on toasted sesame seeds.
Honey walnut cream cheese and top with toasted walnuts.
Plain cream cheese topped with sliced pimento olives.
Pimento cheese spread works too.
You can fill hollowed out cukes and zucchini with the cream cheese mixtures, I never tried the peanut butter : )
favorite_aunt24 - said
June 5 2011 @ 02:13
Avocado Feta Salsa serves 12
tastes great with pita or tortilla chips
INGREDIENTS
2 plum tomatoes, chopped
1 ripe avocado – peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
DIRECTIONS
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.