Category: Appetizer

Pesto

Ingredients:

  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 large cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese

Directions:

Combine basil leaves, pine nuts and garlic in a food processor and pulse until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

cooking.nytimes.com/recipes/2653-basic-pesto

Salsa (from Karla)

Ingredients

  • 3 Lg tomatoes or 6 roma
  • 1 small sweet onion
  • bunch of cilantro (soaked and drained)
  • squirt of Lime juice
  • 1 can chopped green chillies
  • 2 slices of Jalapeno
  • fresh cracked pepper
  • garlic optional

Instructions

  • Add ingredients except tomatoes to food processor; then pulse in tomatoes to desired consistency. Careful not to over pulse tomatoes.
  • Make the night before to allow for spices mingle
  • Makes medium size bowl. Keeps for a week.

Buffalo Chicken Dip

Ingredients

  • 16 oz cream cheese
  • 1 cup buttermilk ranch dressing
  • 3/4 cup frank’s hot sauce
  • 20 oz chicken (canned) or rotisserie chicken
  • 1 1/2 cup shredded cheddar cheese

Instructions

  • Preheat your oven to 350F (or use slow cooker)
  • Place cream cheese in deep baking dish. Microwave to make spreadable.
  • Mix in ranch dressing, hot sauce, and half of cheese. Stir in chicken. Sprinkle cheese on top before baking.
  • Bake for 15 to 20 minutes, or until the dip is completely heated throughout. Stir again and serve with veggies

Flax Seed Crackers

Ingredients

  • 2 cups ground flaxseed (Bob Red Mill’s Premium Gold Flax or grind your own)
  • 1 cup water start with 3/4 c. and add more as needed to make a workable dough
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Preheat oven to 400 degrees. 
  • In a large bowl, combine all the ingredients and mix until an even dough forms. 
  • Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!) 
  • Bake for 20-30 minutes until crisp and edges are browned but not burnt.

https://cleangreensimple.com/recipe/flax-crackers/

No-Beer Cheese Dip

  • 1 package cream cheese (1/3 less fat is fine)
  • 1 container Kraft Old English cheese (sold at Harris Teeter)
  • 1/8-1/4 teaspoon garlic powder (depends on how much you like garlic)
  • 2-3 tablespoons diced onion
  • Milk

With mixer, blend together cream cheese and old English cheese. Add onion and garlic powder and blend again. Slowly add milk to make it creamy and until it’s the consistency you would like.

Eggplant and Feta Appetizer

Ingredients:

  • I medium eggplant
  • Feta cheese
  • Olive oil
  • Yummy Tomato Sauce (see recipe)

Cut eggplant into thick slices, toss with olive oil and grill until soft on BBQ (can be done in advance and stored in fridge). Place cooked eggplant slices on baking sheet, cover with slabs of feta cheese and place under broiler until cheese is golden. Spoon 1 – 2 T warm tomato sauce onto each plate and place 1 eggplant slice in sauce.

Makes a great appetizer or larger portion can be light dinner.

518 Artichoke Dip

Ingredients:

  • Artichoke hearts- 14oz can (drain well)
  • 1 clove of fresh Garlic
  • Fresh Dill – pinch
  • Basil Pesto – 2-3 tsp
  • Mayo – 1/2 cup
  • Black Pepper – pinch
  • Romano Cheese – to taste, abt 1/4 cup

Drain well and pat with paper towel artichokes until almost dry. Place artichokes in food processor blender until paste. Add crushed garlic, dill, pesto, mayo and pepper until well blended. Put into container and fold in grated cheese. Best when served after a few hours chilled in refrigerator.