Thanksgiving Appetizers

With Thanksgiving just around the corner we are making our grocery list and preparing for the upcoming feast. Every year I try and think of something new and always go back to the old standbys. So, even though I love trying new recipes, I don't dare during the holidays. These are the appetizers that are what usually show up on the kitchen island between brunch and dinner.

Hot Artichoke Dip

 What you need:

8 ounces cream cheese
2 cups of mayonnaise  
8 ounces marinated artichoke hearts, coarsely chopped
1/2 cup white onions, diced
1/8 teaspoon white pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon sherry vinegar
1/2 teaspoon garlic, minced
2 tablespoons green onions, minced
2 tablespoons red pepper, minced
2 tablespoons celery, minced
1 1/2 teaspoons parsley, chopped
1 1/2 cups freshly grated Parmesan cheese
1 1/2 cups grated Mozzarella cheese


In a mixer, whip the cream cheese until soft but not airy. While the cream cheese is mixing, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses. When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last. Refrigerate until ready to use. Bake in a baking dish in a pre-heated 375 degree oven for 10 minutes or until lightly browned on top and bubbly around the edges. Serve with thinly sliced French bread, artisan crackers or even tortilla chips!

Spinach Dip in a Bread Bowl

What you need:

1 package vegetable soup and mix

1 container (16 oz.) sour cream

1 cup mayonnaise

1 package (10 oz.) frozen chopped spinach, thawed and drained

8 ounces Swiss cheese

3 green onions, chopped

Directions:

In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water cheese and green onions until well mixed. Cover; chill 2 hours to blend flavors. Stir before serving. Cut the center of a round sour dough bread loaf and scoop dip into the center. Serve with cubed sour dough bread and a variety of fresh vegetables.

Taco Dip
 

What you need:

8 ounces cream cheese, softened

picante sauce

sliced olives

1 large tomato, chopped

1 bunch green onions, chopped

2 cups cheddar cheese

Directions:

In a bowl mix together cream cheese and enough picante sauce to make the mixture spreadable. Spread cream cheese mixture into a circular pie dish. Top with shredded cheese, onions, sliced black olives and tomatoes. Chill for a couple of hours. Serve with tortilla chips.

Beef Wraps

 What you need:

softened cream cheese

budding beef

dill pickles and/or green onions

Layer two pieces of budding beef on top of each other. Spread a thin layer of cream cheese on one half of the top slice of beef. Place an onion or pickle on the opposite end of the beef and roll up, securing with a toothpick. The pickles tend to be big so they can be sliced.

 

Click HERE for another favorite appetizer, crockpot meatballs!