I promised Bonnie I would post this over a month ago.... so sorry. This was a wonderful holiday appetizer very similar to the pepper jelly on cream cheese. By the way, I only made HALF of this recipe and we had plenty!
Cranberry-Jalapeno Cream Cheese Dip
12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp cumin
2 Tbsp fresh lemon juice
1/8 tsp salt
2 8 oz cream cheese, light or regular, softened
crackers for serving.
Pulse the cranberries in a food processor until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt. Pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a glass bowl with cover and refrigerate for 4 hrs or up to overnight so the flavors have time to develop.
When serving spread the cream cheese in an even layer on a serving plate or 9" pie plate. Top with the cranberry mixture spreading evenly over the top of the cream cheese. Refrigerate for up to an hour before serving. Best with crackers or tortilla chips.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Tuesday, January 31, 2012
Gooey Cheesy Bread
We were invited to a pre- Christmas gathering with some friends. I had zero time to prepare, and I had seen this bread recipe on Pinterest. It turned out wonderful, I made it again for New Years Eve. You really should give this one a whirl.
Artichoke Bread
1/3 cup butter
1 Tbsp minced garlic
1 14oz can artichoke hearts, drained and chopped
4 oz shredded Mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 french bread loaf
salt and pepper
2 oz shredded cheddar cheese
Preheat oven to 350*. Melt the butter in a skillet over medium/high head. Add the garlic and cook until it smells yummy, less than a minute. Add the artichoke hearts, mozzarella cheese, Parmesan cheese and sour cream Stir to blend. Remove from the heat and cool. Slice the bread lengthwise and scoop out some of the center, not a lot. Spoon artichoke mixture evenly into the bread shell and sprinkle with the cheddar cheese. Place each half on a baking sheet and cover lightly with aluminum foil. Bake for 25 minutes. remove foil and bake another 5-8 minutes or till the cheese melts completely. Cut into slices and eat!
Artichoke Bread
1/3 cup butter
1 Tbsp minced garlic
1 14oz can artichoke hearts, drained and chopped
4 oz shredded Mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 french bread loaf
salt and pepper
2 oz shredded cheddar cheese
Preheat oven to 350*. Melt the butter in a skillet over medium/high head. Add the garlic and cook until it smells yummy, less than a minute. Add the artichoke hearts, mozzarella cheese, Parmesan cheese and sour cream Stir to blend. Remove from the heat and cool. Slice the bread lengthwise and scoop out some of the center, not a lot. Spoon artichoke mixture evenly into the bread shell and sprinkle with the cheddar cheese. Place each half on a baking sheet and cover lightly with aluminum foil. Bake for 25 minutes. remove foil and bake another 5-8 minutes or till the cheese melts completely. Cut into slices and eat!
Sunday, February 28, 2010
Caviar Dah-ling!
One upon a time, long ago.....Mike and I tried caviar. We wanted to experience the elegance, dare to try the unknown, savor it with a little sip of bubbly. Our fatal mistake, we let our budget determine the kind we bought and it was horrid! I have never tried it again *sigh*.
This caviar recipe is for a modern day tortilla toasting type of party. My friend Donna sent me her recipe, and I did some online research and combined a little of this and a little of that. I made half of this batch - and it still was quite a lot. Many of these recipes called for bottled Italian dressing, but I find that a little harsh sometimes depending on the brand. I opted for the EVOO and red wine vinegar. You decide what sounds best for your family!
TEXAS CAVIAR
2 cans black eyed peas, drain
2 cans corn, drain
2 cans Rotel tomatoes with chili's (or jalapeno if you like it spicy)
2 cups of red or yellow pepper, chopped
3 jalapenos, stemmed, seeded, diced
1/2 cup onion
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp oregano
1 1/2 tsp cumin
6 Tbsp red wine vinegar -whisk together with:
6 Tbsp olive oil
Combine all of these ingredients and refrigerate for a couple of hours. Serve with tortilla chips.
This caviar recipe is for a modern day tortilla toasting type of party. My friend Donna sent me her recipe, and I did some online research and combined a little of this and a little of that. I made half of this batch - and it still was quite a lot. Many of these recipes called for bottled Italian dressing, but I find that a little harsh sometimes depending on the brand. I opted for the EVOO and red wine vinegar. You decide what sounds best for your family!
TEXAS CAVIAR
2 cans black eyed peas, drain
2 cans corn, drain
2 cans Rotel tomatoes with chili's (or jalapeno if you like it spicy)
2 cups of red or yellow pepper, chopped
3 jalapenos, stemmed, seeded, diced
1/2 cup onion
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp oregano
1 1/2 tsp cumin
6 Tbsp red wine vinegar -whisk together with:
6 Tbsp olive oil
Combine all of these ingredients and refrigerate for a couple of hours. Serve with tortilla chips.
Subscribe to:
Posts (Atom)