I love my cousin Christine's cold Mexican dip. When I'm feeling like something hot, I go for my adaptation of my other cousin Lori's Stagg Chili Dip. This is a hot layered dip and she made it for us once when we were playing Mexican Train Dominoes.
Below is my adaptation:
Ingredients:
1 can Stagg Chili (I prefer Silverado for this recipe)
1/2 cup Salsa or Piquante
1 tub spreadable cream cheese
Sprinkling of Clubhouse Roasted Garlic & Peppers Seasoning
Shredded Marble Cheese (or a Mexican Cheese mixture with Jalapenos)
Layer from bottom to top:
-Cream cheese (thin layer)
-Salsa and Stagg Chili (mixed together first, then spread evenly on top of cream cheese)
-A uniform sprinkle of the Clubhouse Roasted Garlic & Peppers Seasoning
-Shredded cheese (as much or as little as you like!)
Do this in a shallow baking dish that can go to the table for dipping.
Bake at about 300 for an hour and then serve with your favourite nacho chips. Or do it for a few minutes and then put the broiler on. My pick for dipping for this recipe is Tostito's Scoops.
Caution:
It'll be hot so protect yourself and put a hotpad down to protect your table!
Hot or Mild, Meaty or Vegetarian...
You can adapt this to be a spicy dip or mild Stagg Chili dip depending on the ingredients you choose and you can add additional hot sauce if you like. You can even use homemade chili and if you're looking for a vegetarian dip with plenty of protein, use a vegetarian chili in place of the regular or Silverado Stagg Chili.
Happy Dipping!
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Saturday, April 17, 2010
Monday, May 26, 2008
Honey Garlic Crockpot Meatballs
Yesterday was the kind of day where I wanted something delicious but didn't want to slave over it so out comes the trusty crock pot. Pre-made meatballs like President's Choice, Jane's or Schneider's Meat Balls work great in the crock pot. They're already cooked so it's just a matter of heating them up and getting whatever sauce you're using to soak right through. So I put in a jar & a half of VH Honey Garlic Sauce and a box of 80+ Schneider's Meatballs and let them (as Emeril would say, )"Get Happy".
I opted for an easy warm and serve rice by Dainty and served them in a big bowl. The rice and the meatballs blended in that sauce were delectable and there are enough left for lunch today.
This dish also works great as an appetizer! Hunt through my archives for more Meatball recipes as well. I have several famous recipes listed here.
Cheers,
Dana
I opted for an easy warm and serve rice by Dainty and served them in a big bowl. The rice and the meatballs blended in that sauce were delectable and there are enough left for lunch today.
This dish also works great as an appetizer! Hunt through my archives for more Meatball recipes as well. I have several famous recipes listed here.
Cheers,
Dana
Monday, February 4, 2008
Easy Chicken Quesadillas That Are To Drool For
For a great meal fast meal that's a crowd pleaser, you can serve these chicken quesadillas up with some Spanish rice (homemade or pre-made is fine) and / or a Mexican salad. For my salad I put some of my favourite veggies together with salsa and ranch dressing and toss it together. Shredded cheese, tortilla chips and some jalapenos make it quite mexican-ish.
For my quesadillas, I brown some chicken in oil and spices and when it's done, simmer with some salsa for extra flavour. Any other spice you like will do such as Mrs. Dash. Sautee some vegetables like multi-coloured peppers and onions and fresh mushrooms and get your ingredients together. I like to set up an assembly line on the counter to make them easy. An adult can eat one or one and a half and kids generally eat under one depending on how thick you make these.
Open up some flour tortillas (big ones) and spread them with sour cream and salsa and plenty of diced cooked chicken and peppers and other veggies that you like.
Generously sprinkle with your favourite cheese and then fold in half. Put in a Pannini maker to toast or a griddle will do, flipping to warm both sides. Serve with sour cream, salsa and guacamole for dipping. I like to cut mine in three in pie shaped slices.
If you're watching calories you can use extra veggies to plump up your quesadilla, fat free cheese and light sour cream. To spice it up, use hot salsa or piquante as well as extra jalapenos.
For my quesadillas, I brown some chicken in oil and spices and when it's done, simmer with some salsa for extra flavour. Any other spice you like will do such as Mrs. Dash. Sautee some vegetables like multi-coloured peppers and onions and fresh mushrooms and get your ingredients together. I like to set up an assembly line on the counter to make them easy. An adult can eat one or one and a half and kids generally eat under one depending on how thick you make these.
Open up some flour tortillas (big ones) and spread them with sour cream and salsa and plenty of diced cooked chicken and peppers and other veggies that you like.
Generously sprinkle with your favourite cheese and then fold in half. Put in a Pannini maker to toast or a griddle will do, flipping to warm both sides. Serve with sour cream, salsa and guacamole for dipping. I like to cut mine in three in pie shaped slices.
If you're watching calories you can use extra veggies to plump up your quesadilla, fat free cheese and light sour cream. To spice it up, use hot salsa or piquante as well as extra jalapenos.
Wednesday, December 5, 2007
Christmas Appetizer Table
At Christmas, we have a tradition called "The Christmas Table."
A large table gets set up in my house with appetizers and treats from Christmas Eve until New Year's Day. It's one of our favourite holiday traditions.
We always have our favourites and we have plenty to offer scheduled and drop-in guests. Here are a few of the things we put on our Christmas table. Some things are put out only for an hour at a time when we plan to be noshing at the table as we don't let perishables spoil.
This is a great food list if you are planning on having a Christmas cocktail party or New Year's Eve bash as well.
The table generally has a Christmas table cloth and other Christmas decorations and I use all my favourite serving platters and fancy ware.
-Meatballs in a crock pot. I usually do the Tangy Meatballs with the Chili Sauce and Welch's Grape Jelly and sometimes my husband does the same in his own Crock pot with Venison meatballs with the same recipe.
-Volcano Bread Spinach Dip. I often put out extra crackers. To save the bread from getting all mushy since we don't eat it in one sitting (unless there's a houseful) I often use a platter and put out the dip and bread separately instead of using the bread as the bowl.
-Vegetables and Dip. Raw broccoli, cauliflower, pepper strips, carrots and celery are perfect. A French onion dip does well by mixing onion soup mix and sour cream or I will sometimes buy a few commercial bands. My favourites are the Martitz Ranch and the Helluva Good onion Dip. I often put out an extra bowl with chips
- A crab dip with Triscuits. The layered crab dip we put together has cream cheese on the bottom and then canned crab meat, jarred seafood sauce and then top it with mounds of shredded cheese.
-Nacho Dip. We usually do a layered one with cream cheese, then refried beans, salsa and then shredded cheese.
-A Cheese Ball surrounded by assorted crackers. My cheese ball is simple. Use plenty of cream cheese, sharp cheddar and a bit of crumbly blue cheese. Dice up a little bit of onion really fine and a shake or two of Worcestershire sauce and then shape it. After it's shaped you can roll it in sunflower seeds to make it pretty
-A Cheese Tray and a Meat Tray
-Assorted nuts, chocolates, a basket of Spanish clementines and candies.
-Seafood on Christmas eve for my husband. That's his Christmas Eve treat.
We replenish stock throughout the holidays and most years other than Christmas dinner and our special Christmas brunch we are known to only eat from the table with the odd turkey sandwich between Christmas and the 29th of December. We often grow weary of the gluttony and then have one big last feast with all new dips, etc on New Year's Eve.
A large table gets set up in my house with appetizers and treats from Christmas Eve until New Year's Day. It's one of our favourite holiday traditions.
We always have our favourites and we have plenty to offer scheduled and drop-in guests. Here are a few of the things we put on our Christmas table. Some things are put out only for an hour at a time when we plan to be noshing at the table as we don't let perishables spoil.
This is a great food list if you are planning on having a Christmas cocktail party or New Year's Eve bash as well.
The table generally has a Christmas table cloth and other Christmas decorations and I use all my favourite serving platters and fancy ware.
-Meatballs in a crock pot. I usually do the Tangy Meatballs with the Chili Sauce and Welch's Grape Jelly and sometimes my husband does the same in his own Crock pot with Venison meatballs with the same recipe.
-Volcano Bread Spinach Dip. I often put out extra crackers. To save the bread from getting all mushy since we don't eat it in one sitting (unless there's a houseful) I often use a platter and put out the dip and bread separately instead of using the bread as the bowl.
-Vegetables and Dip. Raw broccoli, cauliflower, pepper strips, carrots and celery are perfect. A French onion dip does well by mixing onion soup mix and sour cream or I will sometimes buy a few commercial bands. My favourites are the Martitz Ranch and the Helluva Good onion Dip. I often put out an extra bowl with chips
- A crab dip with Triscuits. The layered crab dip we put together has cream cheese on the bottom and then canned crab meat, jarred seafood sauce and then top it with mounds of shredded cheese.
-Nacho Dip. We usually do a layered one with cream cheese, then refried beans, salsa and then shredded cheese.
-A Cheese Ball surrounded by assorted crackers. My cheese ball is simple. Use plenty of cream cheese, sharp cheddar and a bit of crumbly blue cheese. Dice up a little bit of onion really fine and a shake or two of Worcestershire sauce and then shape it. After it's shaped you can roll it in sunflower seeds to make it pretty
-A Cheese Tray and a Meat Tray
-Assorted nuts, chocolates, a basket of Spanish clementines and candies.
-Seafood on Christmas eve for my husband. That's his Christmas Eve treat.
We replenish stock throughout the holidays and most years other than Christmas dinner and our special Christmas brunch we are known to only eat from the table with the odd turkey sandwich between Christmas and the 29th of December. We often grow weary of the gluttony and then have one big last feast with all new dips, etc on New Year's Eve.
Monday, October 1, 2007
Christine's Cold Mexican Dip
Looking for a great, easy cold Mexican dip? Love guacamole? This one is not as spicy as it sounds and you can control it by controlling the quantity of spicier ingredients. I spent the weekend eating some food made with love...my cousin Christine made her newly famous Mexican dip for our girl's weekend. Girl's weekend this time was low effort so we decided to do appetizers instead of elaborate meals. Actually, I suggested it because I typically get to do the most elaborate meal and this weekend was about relaxing.
Girl's weekend is four of us in a cottage in the woods with no men, no kids and no counting calories or carbs. I thought I'd share it with you. It's filled with love and yummy goodness:
1 500ml tub sour cream mixed with 1/2 envelope Old El Paso taco seasoning. You don't have to use the whole tub and you can use low fast sour cream
Your favourite refried beans
Some lovely guacamole
finely chopped jalapeno peppers to taste
chopped tomatoes
chopped green onions
shredded cheese (any kind you like. Marble works well)
chopped black olives
Most of this is to taste and you can make it as big or as thick as you like. Layer beans, then guacamole, then sour cream mixture and then cheese and then top with the rest. Serve with your favourite tortilla chips. Ours are: Tostitos Multigrain.
This recipe is SOOOOO filled with love!
Girl's weekend is four of us in a cottage in the woods with no men, no kids and no counting calories or carbs. I thought I'd share it with you. It's filled with love and yummy goodness:
1 500ml tub sour cream mixed with 1/2 envelope Old El Paso taco seasoning. You don't have to use the whole tub and you can use low fast sour cream
Your favourite refried beans
Some lovely guacamole
finely chopped jalapeno peppers to taste
chopped tomatoes
chopped green onions
shredded cheese (any kind you like. Marble works well)
chopped black olives
Most of this is to taste and you can make it as big or as thick as you like. Layer beans, then guacamole, then sour cream mixture and then cheese and then top with the rest. Serve with your favourite tortilla chips. Ours are: Tostitos Multigrain.
This recipe is SOOOOO filled with love!
Subscribe to:
Posts (Atom)
