BEER DIP

INGREDIENTS:
2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
Pretzels
DIRECTIONS:
In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar
cheese. Serve with pretzels.
 PASTRAMI ROLL-UPS

INGREDIENTS:
3/4 cup spreadable cream cheese
1/2 cup crumbled blue cheese
12 slices lean deli pastrami
12 dill pickle spears

DIRECTIONS:
In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and
pickles dry with paper towels.
Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll
up tightly. Cut each roll into 4 slices. Refrigerate leftovers.
 STRAWBERRY SALSA

INGREDIENTS:
1 pint fresh strawberries, chopped
4 plum tomatoes, seeded and chopped
1 small red onion, finely chopped
1 to 2 medium jalapeno peppers, minced
2 tablespoons lime juice
1 tablespoon olive oil
2 garlic cloves, minced
DIRECTIONS:
In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice,
oil and garlic. Cover and refrigerate for 2 hours.
Serve with cooked poultry or pork or as a dip for tortilla chips.
 SPICY SHRIMP SALSA

INGREDIENTS:
1/2 pound cooked shrimp, peeled, deveined and chopped
1 large tomato, chopped
1/4 cup finely chopped onion
3 radishes, chopped
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons finely chopped seeded jalapeno pepper
1/4 teaspoon salt
Baked tortilla chip scoops
DIRECTIONS:
In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.
 CHUNKY MANGO GUACAMOLE

INGREDIENTS:
3 medium ripe avocados, peeled and chopped
1 large mango, peeled and chopped
1 large tomato, chopped
1 small red onion, chopped
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon salt
Assorted fresh vegetables and tortilla chips
DIRECTIONS:
In a large bowl, combine the first five ingredients; stir in lime juice and salt. Serve with
vegetables and chips.
 CARAMEL APPLE AND BRIE SKEWERS

INGREDIENTS:
2 medium apples, cubed
1 log (6 ounces) Brie cheese, cubed
1/2 cup hot caramel ice cream topping
1/2 cup finely chopped macadamia nuts
2 tablespoons dried cranberries
DIRECTIONS:
On each of six appetizer skewers, alternately thread apple and cheese cubes; place on a serving
plate. Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.
 TOMATO FRITTERS

INGREDIENTS:
1 cup all-purpose flour
1 teaspoon baking powder Oil for deep-fat frying
1/2 teaspoon salt 1 to 6 tablespoons water, optional
Dash dried basil 1 garlic clove, minced
Dash dried oregano Dash pepper
1 large tomato, finely chopped 1/2 cup chopped onion
1/2 cup shredded Parmesan cheese
1 jalapeno pepper, seeded and finely chopped
DIRECTIONS:
In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in
tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add
water 1 Tablespoon at a time to thin it slightly until it loosens up and mixes easily.
In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a
few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper
towels.
 SPINACH DIP IN A BREAD BOWL

INGREDIENTS:
2 cups sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round loaf of bread (1 pound)
Raw vegetables
DIRECTIONS:
In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off
the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the
slice from the top of the loaf and the bread from inside into bite-sized pieces.
Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it
and serve immediately.
 CHUNKY BLUE CHEESE DIP

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/2 teaspoon white pepper
1/4 to 1/2 teaspoon salt
1 cup crumbled blue cheese
1/3 cup minced fresh chives
Toasted chopped pecans, optional
Apple and pear slices
DIRECTIONS:
Beat first four ingredients until blended; gently stir in blue cheese and chives. Transfer to a
serving bowl. If desired, sprinkle with pecans. Serve with apple and pear slices.
 PEACHY JALAPENO GUACAMOLE

INGREDIENTS:
2 medium ripe avocados, peeled and cubed
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 medium peach, peeled and finely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons finely chopped red onion
Tortilla chips
DIRECTIONS:
Mash avocados with lime juice, salt, cumin and pepper. Gently stir in peach, jalapeno and red
onion. Serve with tortilla chips.
 GREEK SHRIMP CANAPES

INGREDIENTS:
1-1/2 cups olive oil 2 large cucumbers
3/4 cup lemon juice 2/3 cup dry white wine
1/4 cup Greek seasoning 4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 package (8 ounces) cream cheese, softened Minced fresh parsley
DIRECTIONS:
In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large
bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes.
Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45
minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered,
on high until shrimp turn pink, about 20 minutes, stirring once; drain.
Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe
cream cheese onto each cucumber slice; top with shrimp and parsley.
 CHEESY QUESADILLAS

INGREDIENTS:
4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa
DIRECTIONS:
Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of
each tortilla. Fold over.
Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
 HONEY FRUIT DIP

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 tablespoon honey
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Assorted fresh fruit
DIRECTIONS:
In a small bowl, beat the first 6 ingredients until smooth. Serve with fruit. Refrigerate leftovers.
 MOROCCAN CHICKEN TAGINE POCKETS

INGREDIENTS:
1-1/2 pounds boneless skinless chicken thighs Minced fresh cilantro, optional
1 cup chunky salsa 1/2 cup pomegranate juice, divided
1/2 cup pitted dates, chopped and divided 2 tablespoons honey
1 tablespoon Moroccan seasoning (ras el hanout) 1-1/4 cups shredded carrots
1-1/2 teaspoons garlic powder 3 tablespoons mayonnaise
3 tablespoons mayonnaise 7 miniature pita pockets, halved
2 tablespoons pomegranate seeds
DIRECTIONS:
Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons
pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over
chicken. Cook, covered, on low, until chicken is tender, 5-6 hours.
Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates.
Refrigerate, covered, until serving.
Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken
with two forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice;
heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
 BLUE CHEESE POTATO CHIPS

INGREDIENTS:
1 package (8-1/2 ounces) kettle-cooked potato chips
2 medium tomatoes, seeded and chopped
8 bacon strips, cooked and crumbled
6 green onions, chopped
1 cup crumbled blue cheese
DIRECTIONS:
Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with
remaining ingredients.
Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.
 ARTICHOKE SPREAD WITH GARLIC BREAD

INGREDIENTS:
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup fresh spinach, torn
3/4 cup shredded Parmesan cheese
2 green onions, chopped
1 loaf (16 ounces) frozen garlic bread
DIRECTIONS:
Combine the first five ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered,
on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package
directions. Slice and serve with hot dip.
 LOADED BAKJED POTATO DIP

INGREDIENTS:
2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries
DIRECTIONS:
In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with
waffle fries.
 DILL VEGETABLE DIP

INGREDIENTS:
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1 teaspoon seasoned salt
Assorted fresh vegetables
DIRECTIONS:
Combine the first six ingredients; mix well. Cover and refrigerate. Serve with vegetables.
 FRESH SHRIMP AND AVOCADO NACHOS

INGREDIENTS:
4 plum tomatoes, chopped 1 small onion, chopped
3 tomatillos, husks removed and chopped 4 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced 1/4 cup minced fresh cilantro
3 tablespoons olive oil
2 tablespoons seasoned rice vinegar 1 tablespoon lime juice
1-1/2 teaspoons sea salt 1/2 teaspoon dried oregano
1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
TOPPING:
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream1 cup shredded lettuce
2 tablespoons lime juice8 cups tortilla chips
DIRECTIONS:
In a large bowl, combine the first 11 ingredients. Cover and refrigerate until chilled, at least 30
minutes. Stir in shrimp.
For avocado cream, mash 1 avocado with sour cream and 1 tablespoon lime juice until smooth.
Cube remaining avocado and toss with remaining lime juice.
To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and
avocado cream; serve immediately.
 LAYERED HUMMUS DIP

INGREDIENTS:
1 carton (10 ounces) hummus
1/4 cup finely chopped red onion
1/2 cup Greek olives, chopped
2 medium tomatoes, seeded and chopped
1 large English cucumber, chopped
1 cup crumbled feta cheese
Baked pita chips
DIRECTIONS:
Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber
and cheese. Refrigerate until serving. Serve with chips.