Recipes

Stuffed Mini Sweet Peppers

Stuffed Mini Sweet Peppers

Couverts32 appetizers
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 16 mini sweet peppers red, yellow and orange
  • ¾ cup refried beans from 16-oz can
  • ¾ cup shredded Monterey Jack cheese 3 oz
  • ¼ cup sour cream
  • 2 teaspoons taco seasoning mix from 1-oz package
  • ¾ cup corn chips crushed
  • Chopped fresh cilantro if desired

Instructions

  • Heat oven to 375°F.
  • Line large cookie sheet with cooking parchment paper; set aside.
  • Cut each sweet pepper in half lengthwise, leaving stem intact.
  • Remove seeds and membranes.
  • Place halved sweet peppers on cookie sheet, cut side up.
  • In medium bowl, mix refried beans, cheese, sour cream and taco seasoning until well blended.
  • Place mixture in resealable food-storage plastic bag.
  • Cut ½ inch off one corner of bag.
  • Pipe mixture into pepper halves.
  • Top each pepper half with crushed corn chips.
  • Bake 15 to 20 minutes or until peppers are crisp-tender.
  • Cool on cookie sheet 10 minutes.
  • Top with cilantro.

Notes & Wine Advice

Make-Ahead Magic
To speed up the final prep, make as directed through Step 3. Cover with plastic wrap, and refrigerate up to 6 hours until ready to bake. Top with corn chips, and bake as directed.
Festive Touch
Take these over the top by sprinkling a couple pieces of crisply cooked, crumbled bacon on top of the peppers along with the corn chips.
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Course; Appetizer

Christmas Tree Roll-Ups

Christmas Tree Roll-Ups

Couverts64 appetizers
Total time 2 hours 20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 package 8 oz cream cheese, softened
  • ½ cup chopped drained roasted red bell peppers from a jar
  • ¼ cup chopped ripe olives
  • ¼ cup chopped fresh basil leaves
  • ¼ cup shredded Parmesan cheese 1 oz
  • 4 spinach-flavor flour tortillas 8 to 10 inch
  • Additional ripe olive pieces

Instructions

  • In medium bowl, mix cream cheese, roasted peppers, chopped olives, basil and Parmesan cheese.
  • Spread mixture evenly over tortillas, spreading to edges; roll up tightly.
  • Press each tortilla roll into triangle shape, using fingers.
  • Wrap in plastic wrap.
  • Refrigerate at least 2 hours but no longer than 24 hours.
  • To serve, cut rolls into ½-inch slices.
  • Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

Notes & Wine Advice

Kitchen Secrets
Short on time? Or making this appetizer for an occasion other than Christmas? Don’t shape the rolls into triangles. Simply cut into round slices and serve, skipping the olive pieces and toothpicks. This recipe can also easily be cut in half for a smaller group.
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Course; Appetizer

Cheese Fondue

Cheese Fondue

Couverts5
Deel op Facebook Print Recipe

Ingredients

  • 2 cups shredded Swiss cheese 8 oz
  • 2 cups shredded Gruyère or Swiss cheese 8 oz
  • 2 tablespoons all-purpose flour
  • 1 clove garlic cut in half
  • 1 cup dry white wine or nonalcoholic white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons kirsch dry sherry, brandy or nonalcoholic white wine
  • 1 loaf 1 lb French bread, cut into 1-inch pieces

Instructions

  • In resealable food-storage plastic bag, place cheeses and flour.
  • Shake until cheese is coated with flour; let stand 30 minutes at room temperature.
  • Rub garlic on bottom and side of fondue pot, saucepan or skillet; discard garlic.
  • Add wine.
  • Heat over low temperature setting in fondue pot or over low heat in saucepan or skillet just until bubbles rise to surface (do not boil).
  • Stir in lemon juice.
  • Gradually add cheese mixture, about ½ cup at a time, gently stirring constantly with whisk over low heat until melted.
  • If the mixture is stirred too vigorously, the cheese could become stringy.
    (To keep fondue creamy and smooth, it’s important to make sure all cheese is melted before each new addition of cheese. )
  • Stir in kirsch.
  • Keep warm over simmer setting.
  • If made in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
  • Fondue must be served over heat to maintain its smooth, creamy texture.
  • Spear bread pieces with fondue forks; dip and swirl in fondue with stirring motion.
  • If fondue becomes too thick, stir in ¼ to ½ cup heated dry white wine or nonalcoholic white wine.

Notes & Wine Advice

Festive Touch
This recipe makes a great partner to Herbed IPA Fondue (see recipe). After you cook the meat and veggies as directed in that fondue, dunk them in the cheese of this one. Delicious!
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Course; Cheese / Fondue

Easy Spinach Dip Wreath

Easy Spinach Dip Wreath

Deel op Facebook Print Recipe

Ingredients

  • 1 round uncut loaf 16 oz Hawaiian or sourdough bread

SPINACH DIP

  • 1 box 9 oz frozen chopped spinach, thawed
  • 1 cup mayonnaise or salad dressing
  • 1 cup sour cream
  • 1 package 1.8 oz vegetable soup and dip mix
  • 1 can 8 oz water chestnuts, drained, chopped
  • 1 medium green onion chopped (1 tablespoon)

GARNISHES

  • Rosemary sprigs if desired
  • Red bell pepper pieces if desired

Instructions

  • Cut and hollow out 3-inch-wide ring on top of bread loaf to within ½ inch of bottom, leaving center of loaf intact.
  • Reserve scooped-out bread.
  • Squeeze thawed spinach to drain; spread on paper towels and pat dry.
  • In large bowl, stir spinach, mayonnaise, sour cream, soup mix (dry), water chestnuts and onion until well mixed.
  • Cover and refrigerate at least 4 hours to blend flavors and soften soup mix.
  • Spoon about 1½ cups of the spinach dip into hollowed-out ring. (Cover and refrigerate remaining spinach dip for another use. )
  • Arrange rosemary and bell pepper pieces on dip to look like sprigs of holly.
  • Tear remaining bread into bite-size pieces.
  • Use torn bread and reserved scooped-out bread for dipping.

Notes & Wine Advice

Make-Ahead Magic Make it easy by prepping this festive appetizer the night before. Make the spinach dip (or purchase already made dip from the refrigerated section of the produce department) and cut the bread. When ready to serve, simply spoon the dip into the bread ring and arrange the garnishes and dippers.
Festive Touch Stir about 1 cup dried cranberries into the spinach dip for a jolly touch of sweetness and color. You can also decorate the “wreath” or serving platter with yellow or red cherry or grape tomatoes.
Kitchen Secrets You can easily adapt this recipe to suit your taste! Just substitute another flavor of dip for the spinach dip, and serve with cut-up veggies along with the bread pieces.
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Course; Appetizer / Vegetables

Layered Greek Dip

Layered Greek Dip

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 container 6 oz Greek lemon or plain yogurt
  • ¼ cup crumbled feta cheese 1 oz
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 1 cup plain hummus from 7-oz container
  • 3 medium plum Roma tomatoes, seeded, chopped (½ cup)
  • ½ cup finely chopped seeded cucumber
  • ½ cup pitted kalamata olives coarsely chopped
  • 2 tablespoons chopped green onions 2 medium
  • Pita chips if desired

Instructions

  • In small bowl, mix yogurt, cheese, parsley, lemon juice and salt.
  • Into each of 8 (2- to 3-oz) glasses or jars, layer 2 tablespoons hummus, 1 heaping tablespoon yogurt mixture, 1 tablespoon tomato, 1 tablespoon chopped cucumber, 1 tablespoon olives and slightly less than 1 teaspoon green onions.
  • Serve with pita chips, sliced cucumbers and bell peppers.

Notes & Wine Advice

Make-Ahead Magic You can prep this recipe ahead to make it a breeze to put together. Mix the ingredients in Step 1; cover and refrigerate up to 24 hours in advance of serving. Everything but the tomatoes can be chopped and refrigerated in small bags or containers up to 24 hours ahead as well. When ready to serve, chop the tomatoes and layer the dip as directed.
Festive Touch These individual dips are perfect for a buffet—no worries about double dipping! But you can also do a platter presentation if you like: Spread the hummus on a serving platter, and spoon the yogurt mixture over the hummus. Arrange the toppings in rows over the yogurt mixture.
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Course; Appetizer / Sauce
Cuisine; European / Greece

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

Deel op Facebook Print Recipe

Ingredients

  • 1 can 14 oz artichoke hearts, drained, chopped
  • 1 box 9 oz frozen chopped spinach, thawed, squeezed to drain
  • ½ cup Alfredo pasta sauce
  • ½ cup mayonnaise
  • ¾ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 cup shredded Swiss cheese 4 oz
  • 1 loaf 20 inch baguette, cut into 40 slices

Instructions

  • Spray 1- to 1½-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients except bread.
  • Cover; cook on Low heat setting 2 to 4 hours.
  • Serve dip with bread.

Notes & Wine Advice

Make-Ahead Magic You can make the dip ahead of time in a bowl; cover and refrigerate up to 2 days before serving. When ready to heat, transfer the dip to the slow cooker and heat as directed.
Festive Touch For an extra holiday “pop,” serve this dip with red and green tortilla chips instead of bread. Look for them near the deli at your grocery store during the holiday season.
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Course; Sauce / Side Dish

Creamy Brussels Sprout Party Dip

Creamy Brussels Sprout Party Dip

Couverts16
Total time 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 boxes frozen baby Brussels sprouts and butter sauce
  • 1 package 8 oz ⅓-less-fat cream cheese (Neufchâtel), softened
  • ½ cup reduced-fat sour cream
  • ¼ cup plus 2 tablespoons shredded Parmesan cheese
  • ¼ cup fat-free skim milk
  • 1 tablespoon spicy brown or stone-ground mustard
  • 2 teaspoons fresh lemon juice
  • ¼ cup finely chopped bell pepper any color
  • Multigrain sea salt–sweet potato chips if desired
  • Assorted raw vegetables if desired

Instructions

  • Heat oven to 350°F.
  • Spray 1½-quart shallow glass baking dish or 9½-inch deep-dish glass pie plate with cooking spray.
  • 2 Cook Brussels sprouts as directed on box.
  • Meanwhile, in large bowl, with an electric mixer, beat cream cheese on medium speed until smooth.
  • Beat in sour cream, ¼ cup of the Parmesan cheese, the milk, mustard and lemon juice on low speed until well blended.
  • Stir in bell pepper.
  • Chop Brussels sprouts; stir Brussels sprouts with butter sauce into cream cheese mixture until well blended.
  • Spread evenly in baking dish.
  • Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • Bake uncovered 20 to 25 minutes or until thoroughly heated.
  • Serve with chips and raw vegetables.

Notes & Wine Advice

Make-Ahead Magic Cover and refrigerate the unbaked dip up to 24 hours. Uncover and bake as directed.
Festive Touch Use both red and green bell peppers in the dip for a holiday look. Garnish with additional red and green peppers after baking.
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Course; Appetizer / Sauce

Holiday Tree–Shaped Cheese Balls

Holiday Tree–Shaped Cheese Balls

Couverts56
Deel op Facebook Print Recipe

Ingredients

  • 3 packages 8 oz each cream cheese, softened
  • 4 cups shredded Cheddar cheese 16 oz
  • 2 tablespoons basil pesto
  • 1 tablespoon grated onion
  • ¼ teaspoon yellow mustard
  • Red pepper sauce
  • ¼ cup finely chopped fresh parsley or cilantro
  • ¼ cup sliced almonds or pine nuts
  • 2 tablespoons chopped red bell pepper
  • Assorted crackers and raw vegetables if desired

Instructions

  • In large bowl, stir together cream cheese and Cheddar cheese; divide in half.
  • Stir pesto into one portion; stir onion, mustard and 2 or 3 drops pepper sauce into other portion.
  • Cover; refrigerate about 4 hours or until firm enough to shape.
  • Place cheese mixtures on large plate.
  • Shape each into cone shape to look like a pine tree.

Notes & Wine Advice

Make-Ahead Magic After shaping the trees, wrap tightly and freeze up to 1 month. Thaw in wrapper in refrigerator 12 hours before serving. Continue as directed in Step 3.
Festive Touch Cut a star shape from a piece of lemon peel to place atop the tree. Place the tree in the middle of a platter covered with a cloth napkin “tree skirt,” and surround it with crackers of all shapes and sizes for the “gifts.”
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Course; Appetizer / Cheese

Chipotle–Black Bean Dip

Chipotle–Black Bean Dip

Couverts15
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 large dried chipotle chiles
  • 1 cup chunky-style salsa
  • 1/2 cup jalapeño–black bean dip
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded Colby-Monterey Jack cheese blend 4 oz
  • 2 medium green onions chopped (2 tablespoons)
  • Sweet red cherry chile half if desired
  • Tortilla chips

Instructions

  • Heat oven to 350°F.
  • In small bowl, cover dried chiles with boiling water; let stand 10 minutes.
  • Drain chiles; remove seeds.
  • Chop chiles.
  • In small bowl, mix chiles, salsa and bean dip; stir in cilantro.
  • Spoon into shallow 1-quart ovenproof serving dish.
  • Sprinkle with cheese.
  • Bake about 15 minutes or until mixture is hot and cheese is melted.
  • Sprinkle with onions.
  • If desired, garnish with cherry chile half.
  • Serve with tortilla chips

Notes & Wine Advice

To make this tasty dip ahead of time, follow the directions through step 2, then cover and refrigerate up to 24 hours. Bake as directed.
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Course; Sauce / Side Dish / Snack