Seeking your favorite hors d'oeuvres recipes
- Thread starter L Sass
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hokypoky
Cathlete
This is SO good, very impressive (but also a little pricey to make). It seriously serves 30+ people. I found it on allrecipes.com and so many people ask me for the recipe.
Dip For The Stars
30 Servings (cut recipe in half for smaller gatherings)
"A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!"
INGREDIENTS
• 1 cup unsalted butter
• 3/4 pound feta cheese, crumbled (or goat cheese)
• 1 (8 ounce) package cream cheese, softened
• 1 clove garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth or vodka
• ground white pepper, to taste
• 1 cup pine nuts, toasted
• 2 cups chopped sun-dried tomatoes
• 1 cup pesto sauce
• fresh basil (optional)
DIRECTIONS
Toast the pine nuts in the oven.
Rinse the tomatoes, chop coarsely.
Sauté the garlic and shallot.
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vodka, and white pepper. Process until smooth.
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
Turn the dip out onto a serving plate, and remove plastic wrap. Tuck basil leaves under the edges of the dip. Serve at room temperature with water crackers or toasted baguette slices. Have a cheese spreader available.
Dip For The Stars
30 Servings (cut recipe in half for smaller gatherings)
"A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!"
INGREDIENTS
• 1 cup unsalted butter
• 3/4 pound feta cheese, crumbled (or goat cheese)
• 1 (8 ounce) package cream cheese, softened
• 1 clove garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth or vodka
• ground white pepper, to taste
• 1 cup pine nuts, toasted
• 2 cups chopped sun-dried tomatoes
• 1 cup pesto sauce
• fresh basil (optional)
DIRECTIONS
Toast the pine nuts in the oven.
Rinse the tomatoes, chop coarsely.
Sauté the garlic and shallot.
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vodka, and white pepper. Process until smooth.
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
Turn the dip out onto a serving plate, and remove plastic wrap. Tuck basil leaves under the edges of the dip. Serve at room temperature with water crackers or toasted baguette slices. Have a cheese spreader available.
You can make this healthy or use nonhealthy versions. I also like to use cooked leftover chicken for the chicken. Serve with tostitos or crackers! It's yummy!!
~Chris
Buffalo Chicken Dip
1 (12.5 oz.) Can 99% Fat Free Chicken in water, drained
1/4 Cup Hot Sauce
1 (8 oz.) Package Fat Free Cream Cheese
1/2 Tablespoon Fat Free Ranch Dip Mix
1/2 Cup Fat Free Sour Cream
1 Cup Fat Free Cheddar Cheese
1 (4 oz.) Can Diced Green Chilies
In a medium microwave safe bowl; combine the chicken, hot sauce, cream cheese, ranch mix, sour cream, cheddar cheese and green chilies. Mix well to combine. Microwave 30 seconds at a time, stirring often until the mixture is warm and smooth. Serve warm with baked tortilla chips or crackers for additional points.
Serves: 10 (approx. 1/3 cup each)
Per Serving: 89 Calories; 1g Fat (6.0% calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 706mg Sodium.
~Chris
Buffalo Chicken Dip
1 (12.5 oz.) Can 99% Fat Free Chicken in water, drained
1/4 Cup Hot Sauce
1 (8 oz.) Package Fat Free Cream Cheese
1/2 Tablespoon Fat Free Ranch Dip Mix
1/2 Cup Fat Free Sour Cream
1 Cup Fat Free Cheddar Cheese
1 (4 oz.) Can Diced Green Chilies
In a medium microwave safe bowl; combine the chicken, hot sauce, cream cheese, ranch mix, sour cream, cheddar cheese and green chilies. Mix well to combine. Microwave 30 seconds at a time, stirring often until the mixture is warm and smooth. Serve warm with baked tortilla chips or crackers for additional points.
Serves: 10 (approx. 1/3 cup each)
Per Serving: 89 Calories; 1g Fat (6.0% calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 706mg Sodium.
Sunshine 1528
Cathlete
One of my favs that can be adapted to your own taste:
2 medium onions, diced
6 - 8 garlic cloves, minced
3 cups artichoke hearts, chopped into smaller pieces (marinated works well then I use some of the marinade when sauteeing)
1 lb. bacon cooked and crumbled
1 lb. shredded mozarella cheese
1 baguette, sliced either lengthwise or into rounds
olive oil
Saute onions and garlic in olive oil (or a combo of oil and marinade) until soft. Stir in artichokes and let simmer for 15 minutes or so.
Using baguette (whichever way you decide), top with artichoke mixture, then sprinkle on mozarella and bacon crumbles.
Place under broiler until cheese is melted and bubbly. (If using a baguette sliced in half, you will need to cut into pieces. I usually make baguette rounds 'cuz it's easier)
(I like this one at Christmas - make extra and freeze. Then bring it out again for New Years :9 )
2 medium onions, diced
6 - 8 garlic cloves, minced
3 cups artichoke hearts, chopped into smaller pieces (marinated works well then I use some of the marinade when sauteeing)
1 lb. bacon cooked and crumbled
1 lb. shredded mozarella cheese
1 baguette, sliced either lengthwise or into rounds
olive oil
Saute onions and garlic in olive oil (or a combo of oil and marinade) until soft. Stir in artichokes and let simmer for 15 minutes or so.
Using baguette (whichever way you decide), top with artichoke mixture, then sprinkle on mozarella and bacon crumbles.
Place under broiler until cheese is melted and bubbly. (If using a baguette sliced in half, you will need to cut into pieces. I usually make baguette rounds 'cuz it's easier)
(I like this one at Christmas - make extra and freeze. Then bring it out again for New Years :9 )
JAFitMama
Cathlete
we like to put out a Mediterranean olive tray. We also put out hummus and veggies . And brushetta. I do not eat meat, but a favorite of my family is lightly steamed asparagus wrapped with prosciutto.
I remember Michele (MF545) had a great recipe for a bean dip a while ago posted on the open discussion forum.
We are doing heavy cocktail food for Christmas Eve this year. If I think of anything else I'll share. In a pinch BJ's has some great finger food to heat and serve too! Wegmans is getting into that too. I will probably 'cheat' and serve some of heat and eat finger food.
[font color=purple][font size +1]Judy "Likes2bfit"
***The best preparation for tomorrow is to do today's work superbly well.
William Osler
***Eat Food. Not too Much. Mostly plants. Michael Pollan[/font]
I remember Michele (MF545) had a great recipe for a bean dip a while ago posted on the open discussion forum.
We are doing heavy cocktail food for Christmas Eve this year. If I think of anything else I'll share. In a pinch BJ's has some great finger food to heat and serve too! Wegmans is getting into that too. I will probably 'cheat' and serve some of heat and eat finger food.
[font color=purple][font size +1]Judy "Likes2bfit"
***The best preparation for tomorrow is to do today's work superbly well.
William Osler
***Eat Food. Not too Much. Mostly plants. Michael Pollan[/font]
alsrnbsn
Cathlete
Okay, I dug out the Chicken Artichoke spread that was a HUGE success last year...
From Southern Living Christmas Cookbook
Chicken-Artichoke-Cheese Spread
3c diced cooked chicken
2 8oz pkg cream cheese
2c shredded Parmesan cheese
1 14oz can artichoke hearts, drained and diced
1c chopped pecans, toasted
4 minced scallions
1 Tbl lemon juice
1/2 tsp salt
1 tsp pepper
Combine everything into large bowl and stir well. Spoon into 5x9 loaf pan lined with plastic wrap. Cover and chill for at least 8 hrs. Serve when ready.
From Southern Living Christmas Cookbook
Chicken-Artichoke-Cheese Spread
3c diced cooked chicken
2 8oz pkg cream cheese
2c shredded Parmesan cheese
1 14oz can artichoke hearts, drained and diced
1c chopped pecans, toasted
4 minced scallions
1 Tbl lemon juice
1/2 tsp salt
1 tsp pepper
Combine everything into large bowl and stir well. Spoon into 5x9 loaf pan lined with plastic wrap. Cover and chill for at least 8 hrs. Serve when ready.
angie_nrs
Cathlete
What a neat thread!
My DH loves what we call....sh!t on a shingle. Since you are not concerned with healthy recipes I thought I would share. These are a little snappy, but are soooooo addictive.
16 oz. box of mexican velveeta
16 oz. package HOT flavored Jimmy Dean sausage (or other brand)
1 loaf cocktail bread (sourdough or pumpernickel)
Melt velveeta preferably in double broiler so as not to scorch the cheese. Fry up sausage in pan on stovetop while chopping up so it seperates well and drain any greese. When sausage is browned, add to cheese and mix well. Layer coctail bread on large pan. Put about 1-2 Tbsp of mixture on each piece of bread. Put in preheated oven at 350 and bake for about 7-10 minuets. This will slightly brown the top cheese layer and brown the coctail bread.
We usually need to use 2-3 shallow pans for one batch. We have used the sour dough and pumpernickel cocktail bread and both are wonderful. I like to mix every other one with each kind to make it more visually appealing...like a black and white checkered pattern in the pan.
This makes just over 30 or so snacks. It depends upon how much mixture you want to put on each piece of bread.
Yummy!! This has been a hit with adults and kids too!! I always make it for our nascar parties and people are constantly wanting to know the receipe. These can also be done on the grill if you cover with tin foil.:9
Enjoy!
Angie
My DH loves what we call....sh!t on a shingle. Since you are not concerned with healthy recipes I thought I would share. These are a little snappy, but are soooooo addictive.
16 oz. box of mexican velveeta
16 oz. package HOT flavored Jimmy Dean sausage (or other brand)
1 loaf cocktail bread (sourdough or pumpernickel)
Melt velveeta preferably in double broiler so as not to scorch the cheese. Fry up sausage in pan on stovetop while chopping up so it seperates well and drain any greese. When sausage is browned, add to cheese and mix well. Layer coctail bread on large pan. Put about 1-2 Tbsp of mixture on each piece of bread. Put in preheated oven at 350 and bake for about 7-10 minuets. This will slightly brown the top cheese layer and brown the coctail bread.
We usually need to use 2-3 shallow pans for one batch. We have used the sour dough and pumpernickel cocktail bread and both are wonderful. I like to mix every other one with each kind to make it more visually appealing...like a black and white checkered pattern in the pan.
This makes just over 30 or so snacks. It depends upon how much mixture you want to put on each piece of bread.
Yummy!! This has been a hit with adults and kids too!! I always make it for our nascar parties and people are constantly wanting to know the receipe. These can also be done on the grill if you cover with tin foil.:9
Enjoy!
Angie
robin4health
Cathlete
I have made these for 2 past parties and they are a big hit. They are mini-sandwiches:
Caprese Mini Sandwiches
1 tube of Pillsbury crescent rolls (maybe 2 depending on how many sandwiches you need to make)
1 Tablespoon olive oil
1/4 cup coarsely grated FRESH Parmesan cheese
1/4 tsp pantry Italian Seasoning
1 package of McCormick Pesto Mix
2 TBS light balsamic salad dressing
4 cups spinach leaves (fresh)
Block of mozzarella cheese
2 large plum tomatoes
1) Preheat oven to 425. Open can of Pillsbury crescent rolls. Unroll the entire tube so it is flat. Cut into triangles (3 triangles per crescent roll section).
2) Place triangles on cookie sheet
3) Drizzle triangles with olive oil, spreading evenly.
4) Sprinkle triangles evenly with Parmesan cheese and Italian seasoning mix. Bake till golden brown and Parmesan cheese is melted.
5) Make pesto sauce according to package directions
MAKING THE SANDWICHES:
6) Turn triangles over so baked parmesan cheese side is down
7) Top ‘bare’ side of the triangle with the following:
a. Drizzle with balsamic dressing, spreading evenly to edges.
b. Then place 1-2 spinach leaves on top of the triangle
c. Place a small slice of mozzarella cheese
d. a dab of pesto sauce on top of the mozzarella cheese
e. Top with a slice of tomato
8) Cover tomato with another triangle – making a little sandwich
9) Stab toothpick through the middle so they stay together
Caprese Mini Sandwiches
1 tube of Pillsbury crescent rolls (maybe 2 depending on how many sandwiches you need to make)
1 Tablespoon olive oil
1/4 cup coarsely grated FRESH Parmesan cheese
1/4 tsp pantry Italian Seasoning
1 package of McCormick Pesto Mix
2 TBS light balsamic salad dressing
4 cups spinach leaves (fresh)
Block of mozzarella cheese
2 large plum tomatoes
1) Preheat oven to 425. Open can of Pillsbury crescent rolls. Unroll the entire tube so it is flat. Cut into triangles (3 triangles per crescent roll section).
2) Place triangles on cookie sheet
3) Drizzle triangles with olive oil, spreading evenly.
4) Sprinkle triangles evenly with Parmesan cheese and Italian seasoning mix. Bake till golden brown and Parmesan cheese is melted.
5) Make pesto sauce according to package directions
MAKING THE SANDWICHES:
6) Turn triangles over so baked parmesan cheese side is down
7) Top ‘bare’ side of the triangle with the following:
a. Drizzle with balsamic dressing, spreading evenly to edges.
b. Then place 1-2 spinach leaves on top of the triangle
c. Place a small slice of mozzarella cheese
d. a dab of pesto sauce on top of the mozzarella cheese
e. Top with a slice of tomato
8) Cover tomato with another triangle – making a little sandwich
9) Stab toothpick through the middle so they stay together