Let the party begin! Well, it’s that time of year when the parties and get-togethers are happening. If you’re the one throwing a social gathering, you’ll want to have all the right elements to make it a grand success. Here are some more recipes that will help in getting great raves!
First you will need to decide if you will be offering a main meat entrée or cold cuts and finger foods. The following dips with chips on the side go great with cold cuts and finger foods.
Guacamole
4 x Large Ripe Avocados 1/2 Lemon (juiced)
1/2 Red Onion – Diced 1 tsp Hot Pepper Sauce
1 tsp minced Fresh Garlic 1 tsp Worcestershire Sauce
2 Tbsp Chopped Cilantro Salt, Pepper or Seasoning Salt to taste
Peel and seed avocado; mash well. Add all ingredients except lemon and seasonings, and mash again until well blended. Squeeze juice from the lemon into a bowl and add a little at a time to avocado mix. Add salt, pepper and/or seasoning salt to taste. Garnish and serve with taco chips.
Chili con Queso Dip
1 lb Velveta Cheese (cut into cubes 1 (4 oz) can Ortega Chiles (chopped)
1 lb can Dennison (or Hormel) chili 1 bunch Green (Scallion) Onions
(without beans) (chopped)
Place all ingredients in crock pot, cook on low for approximately 4 hours – stir frequently. Place crock pot on warm and serve dip from crock pot.
Spinach Dip
1 pkg chopped Frozen Spinach 1 cup Mayonnaise
1 cup Water Chestnuts (chopped) 1 cup Sour Cream
1 pkg KNORR (dry) Vegetable Soup 1 loaf round Sheppard’s Bread
Cook spinach according to directions; drain well. Mix all ingredients together, except bread. Cut top of loaf of bread off; carefully cut out center of bread. Slice the center portion of bread into cubes and set aside. Fill the hollow of the bread with the dip and serve with the cubes of bread.
Creamy Chile Dip
1 8oz pkg Cream Cheese (softened) 1 Tbsp chopped Cilantro
2 Tbsp Ortega Green Chiles 2 tsp Lime Juice
(diced)
With a hand-held electric mixer, or in an electric blender (or food processor), blend softened cream cheese with all other ingredients until well blended and smooth. Cover and chill until ready to serve.
Layered Taco Dip
1 16oz can Refried Beans 1/4 tsp Garlic Powder
1/2 cup Taco Sauce 1 large Avocado (seeded and peeled)
3/4 cup Shredded Sharp Cheddar 1 medium Onion (chopped fine)
Cheese 1 Tbsp Lemon Juice
1 8oz pkg Cream Cheese (softened) 1 medium Tomato (seeded and chopped)
1/4 cup Sour Cream 1/2 cup sliced Ripe Olives
3 Tbsp Mayonnaise 1/2 cup sliced Green (Scallion) Onions
In a 3-cup bowl (or larger), mix together refried beans, taco sauce and dashes of hot pepper sauce to taste (optional). Spread refried bean mixture evenly across the bottom of a 9 x 13 baking dish. Sprinkle half of the shredded cheese over the bean layer.
In a small mixing bowl, combine the cream cheese, sour cream, mayonnaise, and garlic powder; beat with electric hand mixer on medium speed until smooth. Spread cream mixture evenly over the layer of shredded cheese.
Cut avocado into small pieces. In a blender or food processor, blend avocado, onion and lemon juice until well combined. Spread avocado mixture evenly over the cream cheese layer.
The final layer: Starting in lower right-hand corner of the layered ingredients and making diagonal lines across the top, sprinkle a line of slice black olives; then, a line of finely chopped tomatoes, next a line of chopped green onions, a line of shredded cheese, a line of chopped tomatoes, ending with a line of sliced black olives going diagonally across the center of the mixture. Then – continue reversing the order until you reach the upper left-hand corner: tomatoes, shredded cheese, green onions, tomatoes and ending the black olives.
This one is a real crowd pleaser!
Be sure to return to my blog as I will be posting some outstanding ‘finger-foods’ next.
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