More Go Big Red Appetizers

[Roxy]

More Go Big Red Appetizers

 

Mexican Ole Dip

 

1 cup refried beans

1/3 cup finely chopped green onions

1 teaspoon chili powder

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon cumin

2 oz. (1/2 cup) shredded Cheddar cheese

1/2 cup chopped tomatoes

1/2 cup shredded lettuce

 

1. Heat oven to 425. In small bowl, combine refriend beans, green onions, chili powder, salt, garlic powder and cumin; mix well. Spread mixture evenly in ungreased 9-inch glass pie pan. Sprinkle cheese evenly over top. Cover with sprayed foil; sprayed side down.

 

2. Bake at 425 for 8 to 12 minutes or until thoroughly heated and cheese is melted.

 

3. Sprinkle tomatoes evenly over cheese. Arrange lettuce around edge of pie pan. Serve warm with baked tortilla chips.

 

Taco Dip

 

2 (8 oz.) pkg. cream cheese, softened

1 (6-oz.) container frozen avocado dip, thawed

4 drops hot pepper sauce

2 cups shredded lettuce

1/3 cup chopped black olives

1 (4.5-oz.) can chopped green chiles

4 green onions, chopped

1 tomato, peeled, seeded and chopped

3 oz. (3/4 cup) shredded Cheddar cheese

 

1. In small bowl, combine cream cheese, avocado dip and hot pepper sauce; beat at low speed until well blended. Spread mixture on large serving plate. Top with all remaining ingredients.

 

2. Serve with baked tortilla chips.

 

Easy Cheesy Bean Dip

 

1/4 cup chunky-style salsa

1 (8-oz.) can bean dip

1 (4.5-oz.) can chopped green chiles, drained

8-oz. (2 cups shedded American cheese

 

1. In medium saucepan, combine all ingredients, mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantl.

 

2. Serve warm with tortilla chips.

 

Layered Pizza Dip

 

1 (8-oz.) container soft cream cheese with chives and onions

1/2 cup chunk pizza sauce

1/2 cup chopped green bell pepper

1/3 cup finely chopped pepperoni

2 oz. (1/3 cup) shredded mozzarella cheese

2 oz. (1/2 cup) shredded Cheddar cheese

 

1. Heat oven to 350. In ungreased 9-inch pie pan or 1- to 1-1/2 quart baking dish, layer all ingredients in order listed.

 

2. Bake at 350 for 10-15 minutes or until dip is hot and cheese is melted.

 

3. Serve warm with bagel crisps, bagel chips or assorted crackers.

 

Antipasto Spread

 

1 cup sliced fresh mushrooms

1 medium zucchini, shredded (1 cup)

1 medium carrot, shredded (3/4 cup)

2 tablespoons sliced green onions

1 (2-1/4-oz.) can sliced black olives, drained

1/3 cup purchased Italian salad dressing

2 (4 to 5-oz.) containers gourmet spreadable cheese with garlic and herbs.

 

1. In medium bowl, combine mushrooms, zucchini, carrot, green onions, olives and dressing; mix well. Cover, refrigerate at least 2 hours or overnight.

 

2. To serve, spread cheese on 10-inch serving plate. Drain vegetables, spoon onto cheese. Serve with assorted crackers.

 

Shrimp Cocktail

 

Cocktail Sauce

 

1/2 cup ketchup

1/2 cup chili sauce

2 ro 3 teaaspoons prepared horseradish

1 teaspoon Worcestershire sauce

 

Shrimp

 

1 lb. shelle deveinded cooked medium shrimp

 

1. In small bowl, combine all cocktail sauce ingredients; mix well.

 

2. Arrange shrimp on serving tray. Serve shrimp with sauce immediately or cover and refrigerate seperately until serving time.

 

Crab Roll-Ups

 

4 oz. cream cheese, softened

2 tablespoons mayonnaise or salad dressing

2 teaspoons prepared horseradish

1/2 avocado, pitted peeled and chopped

6 (8-inch) flour tortillas

1 (8-oz.) pkg. flaked imitation crabmeat

3/4 cup choped red bell pepper

1/3 cup sliced green onions

1 (2-1/4 oz.) can sliced black olives, drained

 

1. In food processor bowl with metal blade, blender container or if you don't have these--process on high speed until well mixed. If you don't have these...I am sure a mixer would work.

 

2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, green onions and olives. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate at least 15 minutes or overnight.

 

3. To serve, slice rolls diagonallyinto 3/4-inch slices.

 

Serve with picante sauce or sauce of your choice to dip roll-ups in.

[Nate]

Make me some, thanks

[BIGREDIOWAN]

Great recipes ninersgirl!!!!!