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Some fun and delicious appetizers – so easy they won’t keep you confined to the kitchen.

HOT JALAPENO CRAB DIP

hot jalapeno crab dip

1 pound lump crabmeat

1 teaspoon chopped garlic

1/2 cup chopped pickled jalapenos

1/4 pound Monterey Jack cheese, grated

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 cup mayonnaise

2 ounces parmesan cheese, grated

Heat oven to 350F.

Combine the crabmeat, garlic, jalapeños, Monterey Jack cheese, Worcestershire, hot sauce, salt and mayonnaise in a mixing bowl. Toss gently to mix. Spoon the mixture into a baking dish. Sprinkle the cheese evenly on the top of the crabmeat mixture.

Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.

Enjoy!

Recipe adapted from Emeril Lagasse

emerils.com/

BASIL AND SERRANO HAM CHEESE BALL

basil and serrano ham cheese ball

1 8-ounce package cream cheese, softened

1 cup fontina cheese, finely shredded

1/4 cup butter, softened

1 tablespoon milk

1/2 teaspoon Worcestershire sauce

2 tablespoons chopped green onion

2 tablespoons fresh basil, chopped

5 ounces serrano ham, chopped

1/2 cup pine nuts, toasted

In a large bowl, mix cream cheese, fontina cheese, butter, milk and Worcestershire sauce with an electric mixer until light and fluffy. Stir in green onion, basil and ham. Cover and chill for 4 hours.

Before serving, shape mixture into a ball, roll in pine nuts and let stand for 15 minutes.

Enjoy!

Recipe adapted from Better Homes and Gardens, 2012

www.bhg.com/

ROASTED RED PEPPER CHIPOTLE HUMMUS

roasted red pepper chipotle hummus

1 (15-ounce) can garbanzo beans, rinsed and drained

1/2 cup coarsely chopped roasted red peppers

1/3 cup tahini

3 tablespoons lemon juice

4 cloves garlic

1/2 to 1 chipotle pepper in adobo sauce

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

olive oil and paprika to serve

In a food processor, combine garbanzo beans, roasted red peppers, tahini, lemon juice, garlic, chipotle pepper, cumin, salt and pepper. Cover and process until smooth.

Spoon hummus into a serving bowl. Drizzle with olive oil and paprika.

Enjoy!

Recipe adapted from Midwest Living

www.midwestliving.com/

 

 

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