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Appetizer Recipes
Dip/Snack Recipes
Appetizer Recipes
Cheesy Sausage Balls
Lynda W. - GA
Ingredients:
1-2 cups grated cheese
3 cups of Bisquick Mix
1 lb sausage (mild or hot)
Directions:
Mix all three ingredients until blended well. Form balls approximately the size of a quarter. Place on an un-greased baking sheet and cook for 25 minutes or until golden brown.
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Dip/Snack Recipes
Lone Oak's Corn Dip
Jennifer A. - TX
Ingredients:
1 bunch of green onions (green top only, cut with scissors)
1 cup REAL mayonnaise
1 cup Sour Cream
1 can Mexican Corn
1 small can sweet corn (either the single serving size or 1/2 a regular can)
Grated Cheddar Cheese - as much as you enjoy
** chips
Directions:
Mix your mayo and sour cream together. Add drained corn. Add green onions. Add cheese. Mix well and place in refrigerator. For an added kick to the taste, add finely chopped jalapenos. Best when made the night before...more flavorful when it sits in the fridge for a while.
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Pumpkin Dip
Lisa W. - VA
Ingredients:
4 c. Confectioners Sugar, sifted
2 pkgs. (8 ounces) Cream Cheese, softened
1 can (30 ounces) Pumpkin Pie Filling
2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
Ginger Snap Cookies
Directions:
In large mixing bowl, combine sugar and cream cheese beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with Ginger Snaps.
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Apple Dip
Elizabeth F. - VA
Ingredients:
1 pkg. cream cheese, softened
1 TBSP. milk
2 TBSP brown sugar
1 tsp. vanilla extact
Directions:
Mix all ingredients until smooth. Serve with Apples
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Quick Buffalo Dip
Becky Q. - PA
Ingredients:
Sour Cream and Frank's Red Hot Sauce to taste
Directions:
Mix together. Serve with Pretzels or Bagel Chips.
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Nacho Dip
Neodesha H.- GA
Ingredients:
3 cans of Campbell's Cheddar Cheese Soup
3 cans of Campbell's Fiesta Nacho Soup
1 can of Campbell's Cream of Mushroom Soup
Milk
2lbs of Ground Turkey/Beef or your preference of meat
Tortilla Chips
Directions:
Brown meat in skillet-season to taste, drain grease as needed. Combine all soups in large bowl and add milk as needed for desired thickness. Add meat after you reach your desired thickness of soup. Stir and heat until hot.
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Quick Veggie Dip
Vicki H.l - KY
Ingredients:
1 8 oz container Sour Cream
1 pkg. Powedered Ranch Dip Mix
Directions:
Mix together, great with raw vegetables or plain chips.
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Buffalo Chicken Dip
Haley W. - GA
Ingredients:
2 cans of Tyson Chicken
1 cup of Ranch Dressing
2 pkg. (8 oz.) Cream Cheese, softened
1 c. Frank's Red Hot Wing Sause
1 bag of Shredded Sharp Cheddar Cheese
Directions:
Mix together Ranch dressing, wing sauce and cream cheese until smooth, set aside. Chop the chicken more to the where it becomes shredded. Add chicken to dressing mixture, put into 13 x 9 baking dish and bake at 350 degrees for 15 minutes. Remove from the oven and sprinkle with shredded cheese.
Then put back in oven and bake for another 15 minutes, then let cool.
Serve with chips.
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Spinach Dip
Tracie H. - MI
Ingredients:
1 box frozen spinach,
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese
1 jar Alfredo Sauce (any brand but I prefer the Garlic Alfredo)
Black Pepper to taste
1 jar Artichokes, drained, quartered (optional if desired)
Directions:
Mix all together, put provolone cheese slices on top and bake at 450 until brown and bubbly! Then it can go anywhere with you to eat with chips, spread on sandwiches, etc.
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Reuben Dip
Jodi P.l - IA
Ingredients:
16 oz. Cream Cheese
8 oz. Sour Cream
1 can Sauerkraut
3 c. Swiss Cheese, shredded
2 pkg. Corned Beef, diced
Directions:
Add to crock pot and serve with crackers when all is melted
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Cream Cheese Dip
Leah F. - AR
Ingredients:
2 8 oz. blocks of Cream Cheese, softened
2 cans of Rotel Tomatoes
1 2 lb. Sausage
Directions:
Fry and drain the sausage, then add the softened cream cheese and rotel…heat and mix. Best served hot with club crackers!
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Broccoli and Cheese Fondue
Ashley A. - RI
Ingredients:
1 lb Velveeta Cheese
1 can Cream of Mushroom Soup
Pinch of Garlic Salt
1 box of Thawed Frozen Chopped Broccoli
Directions:
Cook and drain broccoli. Melt cheese and mushroom soup over low heat in fondue pot. Add broccoli and a little garlic salt. Serve with bread sticks or Italian bread.
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