This one is tried and true and always a huge hit, Nicole.

Angie's Cousin Sherry's Shrimp Dip

1 can tomato soup
2 small cans of shrimp (pick over and toss any gross ones.)
8 oz package cream cheese
1 cup mayo
3/4 cup celery, diced small
3/4 cup onion, diced small
1 package of knox gelatin
salt and pepper to taste

Heat the soup and melt the cream cheese in it, until smooth and creamy. Set aside to cool.

When cool, mix with all the ingredients EXCEPT the gelatin.

In a small pan, sprinkle the gelatin over 1/2 cup cold water, and heat and stir until gelatin is totally dissolved. Add this into the other ingredients, and pour into a mold that has been sprayed with PAM.

Chill for several hours or overnight, covered tightly with plastic wrap, press it right down to the dip.

Peel that off and release from mold onto a platter and serve with Ritz type crackers.

Also-

Black Bean Dip.

1 16 oz. can black beans, drained
2 T. chopped green onion
1 garlic clove, minced
1/2 tsp. dill
1 T. lime juice
2 T. rice vinegar
a dash of cayenne pepper

Crush beans in a ziplock bag or use food processor, add the onions, garlic, lime dill and vinegar. Mix well and place into a bowl. Dash with cayenne pepper, serve with tortilla chips. This is really good, I usually make at least a double batch and usually add extra lime juice, too.

These were posted at the cooking forum. I'm going to try them when our family gets together.

JALAPE POPPER DIP

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 cup Cheddar cheese
1/2 cup grated Parmesan cheese
4 oz. canned, sliced jalapeños
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese

Mix the cream cheese, mayonnaise, cheddar cheese, Parmesan and jalapeños in
a bowl and pour into a baking dish.
Mix the Italian breadcrumbs and Parmesan and sprinkle over the dip.
Bake in a 350° F. oven until bubbling on the sides and golden brown on top,
about 15-20 minutes. Serve with tortilla chips.

same recipe but a few differences:

Jalapeno Popper Spread (Weed's Version, with a note at the end for next
time)

3 (8 ounce) packages cream cheese, softened
1.5 cups mayonnaise (see note below)
2 (4 ounce) cans chopped green chilies, drained
6 ounces canned or jarred jalapeno peppers, drained and diced
Salt & Pepper to taste

Topping:
1 cup plain Panko, mixed with 1/2 cup freshly grated parmesan.

White Corn tortilla chips

Mix cream cheese, mayo & peppers, add salt and pepper to taste. Spread into
a 9 x 11 glass or ceramic pan, then top with Panko mixture. Bake at 350 for
15 - 20 minutes, or until topping is nicely browned. Serve with white corn
tortilla chips.

*Note for next time: instead of all mayo, use half mayo and half sour cream.
Add an ounce or two more jalapenos.

Some reviewers of the recipe used fresh Jalapenos. I didn't do the fresh
japs because I was worried it would be too hot for a crowd. The jarred ones
I used had a nice amount of heat. I was ambivalent about the
parmesan...seemed odd for this recipe, but it did work well. Other notes
from the reviewers said they served it with pita chips, Triscuits, Wheat
Thins, etc. Personally, I liked the white corn.

Hot Honey Dip
Ingredients
a.. 1/2 cup honey
b.. 1/2 cup Dijon-style mustard
c.. 1 teaspoon Worcestershire sauce
d.. black pepper
e.. Cayenne pepper, to taste
Beat together honey and remaining ingredients.Use as a dip for pretzels and
bread sticks, fresh or fried vegetables, chicken wings or shrimp.

Laurel posted these and they are very good!

luckygardnr (My Page) on
Sat, Oct 10, 09 at 3:48

Bacon wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the
chunks roughly the same size, even if they aren't the exact same shape. Put
the potatoes in a medium pot, cover with cold water, and bring to a boil.
Season the water with salt. Once the water begins to boil, cook the potatoes
for about 3 to 4 minutes, until you can stick a fork into them without too
much resistance. You want the potatoes to be almost, but not fully, cooked
through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary,
olive oil, salt, and a few grinds of pepper, and toss until the potatoes are
evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap
each piece of potato in a half-strip of bacon, securing it with a toothpick.
Put the potatoes on a baking sheet lined with parchment paper or aluminum
foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece.

Cook for another 10 to 15 minutes, until the bacon is cooked through
and crisp. Mix the sour cream and hot sauce in a small bowl. Season with
salt and pepper. Pile the potato bites on a plate and serve alongside the
dip.

I've made this many times and its great!

Carmel Apple Dip
8 oz cream cheese
3/4 cup white sugar
1/4 cup brown sugar
4 teaspoons vanilla
Blend together with a mixer.Chill for 1 hour. Serve with apple slices.

Bacon Cheddar Dip
Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables
Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix
and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers
and/or vegetables. Yield: 2-1/2 cups

BACON-WRAPPED SHRIMP

1 (16 oz.) pkg. bacon
40 shrimp
1 (10 oz.) bottle teriyaki sauce

Cut bacon slices in half. Wrap bacon around shrimp. Secure with
toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp.
Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes
or until bacon is crisp.

Tortilla rollups are good too. Last year about this time Super Walmart had bacon wrapped tenderloin bites in the frozen foods section. They were so good and basically just warmed them.

I make the tortilla rollups a lot, I've also made the Weeds version of the Jalepeno Popper Dip that Nodakgal posted above (although I did not use any Panko). Both are very good!

Flamingo's Black Bean dip is yummy! She made that once for DH and I.

The last party I went to I took Chocolate covered strawberries. The kids gobbled them up so fast.. I'm not sure many adults got to try them. Here's the recipe!. Something else the kids really like with fruit is this creamy Fruit Dip.

I also like Rueben Dip. I cook mine in a small crockpot.

Oops! Forgot this one. This is one of our favorites! Serve with corn chips or as a side dish with sandwiches.

Here is a link that might be useful: Bean Salsa

"HEARTS of PALM".. Hot Dip
**********************
1 can hearts of palm, cut fine (artichoke hearts can also be used)

¾ cup sour cream

¾ cup mayo (I use Miracle Whip as it gives it a little more tang)

1 cup finer shredded mozzarella cheese

¾ cup parmesan cheese

1 small onion, chopped fine
Dash of black pepper & garlic powder
1/4 tsp cayenne pepper

Mix all ingredients and pour into a greased pie pan.

Bake at 300º for about 30-35 minutes.

Serve with crackers or vegetables
(I especially love to use Nabisco's Wheat Thins toasted chips..the 'Garden Valley Veggie'-delish!)

I served this at friend's home and everyone raved over it.

Blackbean raspberry salsa dip
10 oz can black beans, drained and rinsed
1 small-med red onion, chopped
1/2 cup white canned corn, drained
8 oz pkg cream cheese
8 oz jar raspberry chipolte salsa
1 cup pepper jack cheese, grated
Layer the above in greased 9x9 pan, starting
with black beans on the bottom
Bake 350 for 30 min.
Serve with tortilla chips

This is so easy to make~and I have made this lots of times!

Green chile cheese squares

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.

Makes 8 servings.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes

Awesome - Thanks everyone! I want to try ALL of them. LOL!

Any more? :)

Here's a super duper simple recipe!
I don't even know what it is called, but it is sooooo good!!

8 oz package cream cheese
package of Jimmy Dean Sausage(you choose what degree of hotness is suitable(I do mild)Cook this before combining with other ingredients.
1 can ronotelli(sp)tomatoes(you also choose degree of hotness(I also do mild)

Blend all together and keep warm in crock pot and enjoy with tortilla chips or whatever chips you desire.

For Thanksgiving I made some roll ups..I used two of the larger size cream cheese and a jar of green olives chopped. You can add black too if you want. Just chop them small...I always use my panpered chef chopper.
Mix it with the softened cream cheese and spread it (not to thick) on flour tortillas. Roll them up and cut in one inch pieces.

They are super easy and everyone liked them.

patti

OH!!! YOu gotta have pickle wraps!! DD makes them, the boys fight over them! LOL

~*~Cranberry Cheese Spread~*~

1 (16-ounce) can whole-berry cranberry sauce
1 (4-ounce) can Diced Green Chiles
2 tablespoons sliced green onion
1 tablespoon fresh lime juice
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 (8-ounce) package reduced-fat cream cheese
1 package crackers, for serving

1. In medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic salt, cayenne pepper and chili powder; mix until well blended.

2. To serve, place cream cheese on serving dish. Spoon 1 cup of the cranberry mixture over cheese. Serve with crackers.

Makes 24 servings.

~*~CHEESE POPS~*~

1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1/4 pound (1 cup) American Cheese, shredded
1 tablespoon sliced green onions
1/4 cup finely chopped peanuts
18 pretzel sticks

Beat cream cheese and milk in small bowl on medium speed, scraping bowl often, until smooth. Add cheese and green onions. Continue beating until well mixed. Cover; refrigerate at least one hour.

Shape into 1-inch balls; roll in peanuts.

To serve, place pretzel stick in each ball. Yield: 18 appetizers

These are good:

HAM ROLLUPS

8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce
5 oz. thin sliced ham

Mix first 4 ingredients together. Spread on each slice of ham. Roll up, chill, then slice into little pinwheels.

I like to make them and put them on skewers, alternating with pineapple chunks and marachino cherries. The kids would think they were fancy.

YOU can also take the cream cheese spread on ham stuff and wrap it around a spear of asparagus. Now that's good stuff!

It's always nice to have either a vegetable platter or a fruit and cheese (my preference). Grapes, pear, apple and a nice Brie cheese is a whole meal for me (with some wine).

Ohhhhhhhhh, I'm gonna make those cheese pops!

Those all sound wonderful. I just wish I could eat all the yummy things during the holidays without ballooning! I love spicy hummus, but even something that sounds so healthy can have lots of fat in it. So I tried my hand last night at making something that is actually on my diet. I tossed the following into the food processor: two 15 oz. cans garbanzo beans (drained), 3 pickled jalapenos, 3 pickled cherry peppers, 3 green onions, 6 cloves garlic, 2 tsps. paprika, and the juice of one lemon. To thin it just a bit I added some of the pickled pepper juice.

I cut some carrot sticks and dug in and it was absolutely delicious! And SO on my diet.

Hi nicole,

The Cooking Forum folks went through this last month & contributed a bunch of good recipes.

Here is a link that might be useful: Cooking Forum appetizers & hors d'oeurves

Disappearing Buffalo Chicken Dip

2 cups diced or shredded cooked chicken 1/4 cup cayenne pepper sauce* 1 cup Hellmann's, 1 cup shredded cheddar cheese (about 4 oz.) 2 Tbsp. finely chopped green onions (optional) 1 tsp. lemon juice 1/4 cup crumbled blue cheese Preheat oven to 375°. Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.

Oh what an excellent bunch of recipes - thanks so much, everyone!

Kathleen, thank you for the link to the thread on the cooking forum - so many of those recipes sound amazing.

We'll have enough until well after New Year's thanks to you all! :)

Glenda, for your green chile cheese squares---do you use chopped green chiles or the whole ones in the can? Thanks!!

I use the chopped and I chop them more in my mini hand blender. With what little juice there is.

Just don't puree them.

I've gained weight just reading this thread, although I burned up a few calories cutting and pasting. LOL. Many thanks to everyone for the great recipes.

Glenda, I have a question about your Black Bean Raspberry Salsa dip. It says to layer everything. How do you do the cream cheese? Do you cut it into small pieces, or do you soften it and try to spread it over? The beans go in the bottom, then do you layer the rest in the order given in the recipe? It sounds fabulous!

The respberry dip is awesome!

You start with the black beans in the bottom and layer.
I let the cream cheese soften and then just drop pieces all around. It will spread when heated.

Also you can use other salsa's like I saw at WalMart mango salsa etc.

Thanks, Glenda! I'm putting these things on my grocery list. I bet Publix will have the raspberry chipotle sauce.

shea, MY Publix did not have it. I found it at WalMart.

Thanks for that tip. I'll probably be going to Walmart early next week.

I have made this on several times and never have taken any home!!

Marinated Cheese
Rated:

Submitted By: trish555
Prep Time: 20 Minutes Ready In: 8 Hours 20 Minutes
Servings: 16

"This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!"
Ingredients:
1/2 cup olive oil
1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley

Marinated Cheese (continued) 2 of 3

Ingredients: (continued)
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Directions:
1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers

Good ones from the past!

I do this a lot for marinated cheese:

1/2 lb cheese squares

1/4 c olive oil

1 tsp dried parsley

1/2 tsp garlic powder and onion powder

1/2 tsp oregano

ground pepper

salt

place in single layer, pour and distribute oil

marinate overnite

Let come to room temp before serving

And this one for olives:

use the juice that's in the jar
1 teaspoon dried oregano leaves
1/4
teaspoon red pepper flakes
3 small cloves garlic, slivered
1 jar (7
ounces) large green olives *mixed olives are great

Place oregano, pepper
flakes and garlic in jar of olives with olive juice
Cover tightly and shake
until seasonings are well distributed