Dips/appetizers ideas

Feta basil and tomato cheese dip with pesto layers.

2 packs cream cheese
Crumbled Feta cheese (basil and tomato flavored)
Basil pesto
Sundried tomatoes

Let cream cheese soften, mix feta cheese in a bowl with cream cheese.
Get container, tomatoes first, spread of layer cream cheese, tomatoes, pesto, repeat.

Put in fridge to harden.

Take out, flip concoction upside down and serve with ritz or club crackers.

(it may not LOOK great but man I can eat this whole thing in one sitting and be sick, it's very good.)

Crab and Bree dip from Maxwell's Market. They also sell these olive brochette chips that are really good to go with it.

Better Cheddar

Makes about 2 pounds

1 pound smoked Gouda cheese, shredded
1 pound white sharp cheddar, shredded
3 green onions, chopped
1 cup walnuts, chopped

Mix all ingredients together with enough homemade Creole mayonnaise to get the correct consistency.

HOMEMADE CREOLE MAYONNAISE

1 ½ cups vegetable oil
1 egg
1 tablespoon Creole mustard
1 ½ tablespoon white vinegar
1 ½ tablespoon lemon juice
¼ teaspoon paprika
1 teaspoon yellow prepared mustard
1 teaspoon salt
Dash of Tabasco

Place ¼ cup oil in blender. Add all other ingredients and blend. Add remaining oil a little at a time.

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NIKI'S FAMOUS CRAWFISH DIP

INGREDIENTS

12 ounces frozen peeled crawfish tails, thawed
1/2 cup butter (1 stick)
2 cloves garlic, chopped (please use fresh)
1 tablespoon Zatarain's crab boil
1 tablespoon Old Bay Seasoning™
1 teaspoon Accent or MSG
12 oz Philly cream cheese
Chicken N a Biscuit snack crackers

DIRECTIONS

Place the 1/2 of the crawfish tails into a food processor and pulse until roughly chopped.
For the other 1/2 chop them by hand so that the pieces are a little bigger.
Set aside.
Melt the butter and garlic in a pan over medium heat.
Add the crawfish tails, crab boil, Old Bay seasoning and Accent.
Cook and stir until butter is completely absorbed.
Remove from the heat and stir in the cream cheese until it has melted.
The dip is best when made the day before so it has time to really absorb the flavors.

Serve the dip warm or refrigerate and serve chilled. MUST be served with Chicken N a Biscuit snack crackers.

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SPINACH AND ARTICHOKE DIP

½ onion chopped
1 stick of butter
2 boxes chopped spinach, cooked and drained (20 oz)
8 oz. Cream cheese, room temperature
1 cup sour cream
½ cup parmesan cheese, grated
1 can artichoke hearts, drained and mashed
8 oz. Monterey jack cheese, shredded (I prefer pepper jack)
Crushed red pepper, salt and pepper to taste

Melt butter. Add onion and saute, until clear, about five minutes. Remove from fire. Add remaining ingredients. Blend well. Microwave for five minutes. Put in crockpot to keep warm. Serve with tortilla chips, salsa, and sour cream.
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now that sounds like a winner!

The simple easy recipes are usually the best.

I bet that tastes really good, but it looks like a nasty dump, complete with corn.

If you watch for sales at the grocery you can usually find 2 pounds of large frozen shrimp for 15 or 20 bucks. Boil them and then chill just before serving.
For a dip I use catsup, dash of wooster, dash of tobasco sauce, pinch of garlic powder, pinch of onion powder...stir thoroughly.
I use this for parties all the time. If I'm going to another house it travels easily in tupperware. Two pounds serves a crowd of 10-15 assuming that there are other appetizers people bring. If you're hosting this on your own house then have guests bring different appetizers.

I love horseradish in shrimp cocktail dip but the wife won't eat it. Her food quirk number 283.

Open the Tiger Rant Recipe Book at the top of the page.

Under apps, go to the crabmeat or shrimp layered dip.

Under crawfish, look at crawfish cardinale.

Under desserts, look at the gorganzola cranberry torte. It's not a dessert, but it's good.