We are in the midst of the Holiday Season, with Chanukah having started on December 16th, Christmas five days away, New Year’s Eve and Day just a ten days or so away. I’m sure most of us still have a lot of holiday entertaining to do or attend. Here are a few easy to prepare dishes to make and share.
One of my favorites to make year round. Northwest Houston RWA will tell you this is one of dishes I bring often to our meetings. Serve with tortilla chips.
Layered Taco Dip
1 can (16-oz) refried beans
1 pkg. dry taco seasoning
1 (6-oz) carton avocado dip
1 (8-oz) carton sour cream
1 (4 ½-oz) can chopped ripe olives
2 large tomatoes, diced
2 cups shredded cheddar cheese
1 (16-oz) jar picante sauce
Combine beans and dry seasoning mix. Spread bean mixture evenly in a 12X8X2-inch dish. Layer remaining ingredients in order listed. Refrigerate at least an hour before serving. Serve with chips.
Herb Veggie Dip Mix
1 tbsp parsley
1 tbsp thyme
1 ½ tsp dried tarragon
1 ½ tsp minced onion
¾ tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 cups sour cream
2 tsp lemon juice
Combine all ingredients and mix until well blended. Cover and refrigerate at least 4 hours before serving. Serve with assorted fresh vegetables.
Hot Artichoke Dip
½ cup mayonnaise
½ cup grated Parmesan cheese
4 (1/4 cup) medium green onions, chopped
1 can (14 or 15 oz) artichoke hearts, drained and coarsely chopped
Preheat oven 350° F.
In a small bowl, stir mayonnaise and cheese until well mixed. Add onions and artichoke hearts, mix well. Spoon into an ungreased 1-quart casserole.
Cover and bake 20-25 minutes or until hot. Serve warm with crackers.
For Hot Artichoke-Spinach Dip:
Increase mayonnaise and Parmesan cheese to one cup each. Stir in 1 box (9 oz) frozen chopped spinach, thawed and squeezed of excess water. Spoon into casserole dish and bake as directed.
Fruit Peanut Butter Dip
Mix 1/2 cup peanut butter to 1 cup Greek plain non-fat yogurt. Serve with apples, strawberries, bananas, etc.
SEAFOOD CHEESE DIP (for the slow cooker)
1 package (32 oz) Velveeta cheese, cubed
2 cans (10 oz) lump crab, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup frozen cooked salad shrimp, thawed
French bread baguettes, sliced and toasted
In a greased 3-quart slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low for 1½ to 2 hours or until cheese is melted, stirring occasionally. Serve with baguettes.