Post # 1
So I have a million people coming to my house Sunday ( HALP!!!!) and am looking for an easy to make appetizer or side dish ( luckily I have lots of family bringing a side dish too, haha)
Share your favorites! The less chopping and prep the better 😛
Post # 2
This is as easy and as yummy as it gets. It’s like crack and was gone at the potluck I took it to last Friday.
Olive Dip (and I don’t even like green olives)
one block of softened cream cheese
1/2 C or less mayo
chopped green olives and the juice to taste (I use a chopper – so fast!)
I just add the olives and juice a bit at a time til it tastes super yummy!
Serve with crackers or bits of french bread
Post # 3
Taco dip is my go-to when hosting a group. It’s SO easy to make, everyone loves it, and people seem to think I spent much more time on it than I really did 😀
*spread 1 8-oz stick of cream cheese at the bottom of a glass baking dish (I use an 8×8 pan)
*spread 1 can of chili over the cream cheese
*sprinkle with shredded cheese
*bake at 350 for about 10 minutes or until it’s hot and the cheese is melted (or you can microwave it)
Post # 4
Buffalo chicken dip!
-1lb of chicken
-mini bottle of ranch
-bottle of franks buffalo hot sauce
SO good! Crowd pleaser! Sometimes I’ll add blue cheese crumbles and diced celery. Serve with tortilla chips or bread slices
Post # 5
That’s my go-to dish as well! I dump all the ingredients in a crock pot and let it cook for a few hours, then pull the chicken apart with forks before serving. So good, especially with blue cheese on top!
Post # 6
Knorr Classic Spinach Dip – AKA Crack in a Bowl
2 packages (10 ounces) frozen chopped spinach, thawed
3 cups sour cream
1 1/2 cup mayonnaise
2 package Knorr Vegetable Soup Mix
2 can (8 ounces) water chestnuts, finely chopped
1 bunch green onions, finely chopped (optional)
Squeeze as much liquid out of the thawed spinach as you can until it feels dry. Then squeeze some more (you cannot get this too dry, trust me!)
In a medium bowl stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate overnight.
Serve with bread, crackers or raw vegetables.
I like to serve it in a hollowed out loaf of bread with dippers of the same bread cut up. It goes like hotcakes.
Post # 7
Chili cream cheese dip is my go-to! I haven’t made it in a while but I think it’s one block of cream cheese per can, so you can double or triple it easily depending on how many people you’ll have. I use Philadelphia full fat cream cheese (nonfat changes the consistency and taste) and Hormel vegetarian chili. You can heat it on medium high over the stove, stirring frequently OR you can throw it in the crock pot on low and stir every 10-15 minutes. It cools kinda fast so if you’re having a party the crock pot might be best. You can also add jalapenos or shredded cheese. Serve with chips! Super yummy and delicious.
Post # 8
Feta cheese, watermelon and basil is fantastic. I’ve made it skewered on toothpicks or as a salad. It’s really easy and I like that it’s light, fairly healthy, and a mix of sweet, salty and fresh tasting.
Post # 9
My favorite is artichoke bruschetta. Easy and almost always the first thing gone.
1 (6.5 ounce) jar of marinated artichoke hearts, drained and chopped.
1/2 cup of grated Romano (or Parmesan if you prefer)
1/3 cup of finely chopped red onion
5 tablespoons of Mayonnaise
1 French Baguette, cut into 1/3 inch thich slices
1. Preheat Broiler
2. In a medium mixing bowlcombine the artichoke hearts, cheese, onion and mayo. Top the baguette slices with eual amounts of the mixture. Arrange slices in a single layer on a large baking sheet.
3. Broil in the preheated oven for two minutes, or until toppings are bubbly and lightly browned.
Post # 10
I second the buffalo chicken cheese dip! It’s delicious!
Post # 11
For dip-style party food: Bread bowl with spinach dip
For finger foods: Mac & Cheese bites (made in mini muffin pan) or Fiesta pinwheels
Post # 12
1 cucumber, chopped thin (I slice it lengthwise into quarters then use a mandolin to get thin slices)
1 can of black beans, rinsed
16 oz corn (frozen works fine)
~3oz feta, crumbled
handful of cilantro
cumin, salt and pepper, lemon or lime juice to taste (use a heavy hand!)
Chill and serve with chips or lettuce wraps.
It’s a refreshing healthier option, easy to scale, and adjustable.
I think I tripled it and added chopped red peppers last picnic. Can also add in ~3cups couscous or another grain to make it a side grain salad.
Post # 13
This was really good — jalapeno popper dip! It makes quite a bit so don’t double it unless you want a ton of it!
Post # 14
Spinach and Artichoke dip!
8oz cream cheese (reduced fat is ok)
16 oz light sour cream
1 1/2 – 2 cups shredded Parmesan cheese
14 oz quartered artichoke hearts, drained and coarsely chopped
10 oz frozen spinach (thawed and drained)
I keep the spinach and artichokes (canned) in the house all the time! Then if I need to make it I just have to pick up the cream cheese, sour cream, and cheese (which I also usually have). I serve it warm in a small crock pot so I just throw all the ingredients in the crock pot and stir it up once everything starts melting together!
Serve with tortilla chips. HIT!
Post # 15
LilRhodyGem: shortstop: LadyBear: aqualeah: moonchild: molokoa: TaraMay_: bywater: Miss-Mauverick: goodriddance88: RedHeadKel:
Thank you all soooo much! These are perfect ! They sound so great and its so good to have new ideas!
Now I’ll ad one of my favorite ones too 🙂
1 english cucumber
1 package hummus
green onion /red pepper
Chop the english cucmber into like 1/4 size slices. Use a melon baller to scoop out one side of the slice- place a scoop of hummus in the little ‘dish’ you made in the cucumber.
Then chop green onion and the bell pepper and sprinkle on top!
They look really cute and are healthy! But labor intensive