Party foods! Dips, chips and more! - Page 2
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Thread: Party foods! Dips, chips and more!

  1. #11
    Posting Addict Jules's Avatar
    Join Date
    Oct 2001


    Another Spinach Dip; slightly different

    1 package frozen spinach, thawed and drained (best to squeeze most of the liquid out by hand)
    1 cup fat free (or light) sour cream
    1 packet of vegetable soup mix
    1 can of water chestnuts, chopped
    3 T. chopped green onions

    Stir everything together and refrigerate until you're ready to use. Best with veggies, especially sliced mushroom and crackers. It's a little too stiff for potato chips.

  2. #12
    Supporter Simmaron's Avatar
    Join Date
    Apr 2006

    Default Buffalo Chicken Dip

    Buffalo Chicken Dip

    2 (10 ounce) cans chunk chicken, drained
    2 (8 ounce) packages cream cheese, softened
    1 cup Ranch dressing
    3/4 cup pepper sauce (such as Frank's Red Hot®)
    1 1/2 cups shredded Cheddar cheese

    Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers or tortilla chips.

    I make my version "light" and use LIGHT ranch dressing and LIGHT cream cheese. You can also substitute blue cheese dressing for the ranch. Before heating the mixture, taste it and add extra hot sauce if you want a little more kick! Lastly, if you want it quicker, you can put it in the oven at about 350 degrees for 20 minutes or so and then transfer it in a small crock pot to keep it warm.

    Meredith & DH Knolan, 2007
    DD Charlotte, 1-16-2009

  3. #13
    Posting Addict MrsHooah2U's Avatar
    Join Date
    Jan 2008

    Default Meatballs

    3.5 pounds Ground beef
    ¾ loaf bread (torn up bread slice them in cubes)
    Salt & pep
    onions, finely chopped
    beef bullion: 1-2 cubes per meat: MUST= flavor

    Take ground beef and mix with bread FIRST, get it nice and mixed.
    Then take your salt & pep, onions and mix
    Third, take your beef bullion cubes and mix them in MINIMAL water, just enough to melt the cubes down and mix that in with your beef mix, DO THIS LAST otherwise it just turns your bread into mush.

    Once your mixture is done, roll into golf ball sized (slightly bigger, will shrink on cooking) balls and fry in DRY pan. Cook until outside is brown and middle is done.

    These are served great in just a crock pot and you just munch on them through out the day
    Pamela ♥ Tanner
    Jacob James:10/17/09 @ 5:58 am/ 5.13 lbs 19"(37w2d)
    Aubree Olivia: 6/24/11@ 10:31 pm/ 8.3 lbs 19" (38w4d)

  4. #14
    Posting Addict klalaw's Avatar
    Join Date
    Nov 2006

    Default Mississippi Caviar

    1 can black-eye peas (15-ounce), drained
    1 can black beans (15-ounce), drained
    1 can whole kernel corn (15-ounce), drained
    2 large tomatoes, seeded and diced
    1 medium onion, diced
    1 medium green bell pepper, diced
    3 tablespoons minced garlic (about 8 cloves)
    1/2 bunch cilantro, chopped (about 1/2 cup)
    1 jalapeño pepper, seeded and finely chopped
    Juice of 1 lime
    1 teaspoon Italian seasoning
    1 package (.7-ounce) dry Italian dressing mix (such as Good Seasons)
    1/2 cup extra-virgin olive oil
    1/2 cup vinegar


    1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.

    2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.

  5. #15
    Posting Addict klalaw's Avatar
    Join Date
    Nov 2006

    Default Baked Vegetarian Tex-Mex Spring Rolls


    ■2 teaspoons chili powder
    ■1 1/2 teaspoons paprika
    ■1/2 teaspoon garlic powder
    ■1/2 teaspoon salt substitute
    ■1/2 teaspoon oregano
    ■1/2 teaspoon chipotle seasoning
    ■dash of cayenne pepper
    ■dash of ground black pepper
    ■1 Tablespoon extra virgin olive oil
    ■6 ounces vegetarian soy crumbles (I used MorningStar Meal Starters)
    ■1 cup red diced red bell pepper
    ■2 cups frozen corn
    ■1 15-ounce can of reduced sodium black beans, drained and rinsed
    ■2 cups grated reduced fat cheese (cheddar, Mexican blend, etc.)
    ■1 package Nasoya spring roll wrappers (approx. 20 wrappers)


    1.Mix dry herbs (1st eight ingredients) in a small bowl. Set aside.
    2.In a large skillet over medium heat, warm the soy crumbles. Remove to a bowl and set aside.
    3.In the same skillet, heat the olive oil. Cook the red bell pepper 1-2 minutes, then add the corn and black beans.
    4.Add soy crumbles and seasoning mix and stir until everything is coated. Add a bit of water if necessary.
    5.Add cheese; stir to mix thoroughly.
    6.Remove mixture from heat. Preheat oven to 425 desgrees F.
    7.Assemble spring rolls using directions on wrapper, placing about 2 generous tablespoons of filling in each wrapper.
    8.Bake for 10-15 minutes until heated through, turning once midway through.

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