Appetizer Recipes
I am a member of a wine club and it may sound sophisticated but it really isn't...we don't discuss the wine just drink it and munch on yummy appetizers. It is once a month and really fun. Tonight is wine club and I thought I would post some of my favorite and most talked about appetizer recipes.
Texas Caviar
2 cups black eyed peas, drained
1 cup white hominy
2 large tomatoes, chopped
1 large green pepper, chopped
1 bunch green onions, chopped
2-4 cloves of garlic, minced
8 oz Italian Dressing
Mix all ingredients together and marinate overnight. Drain the dressing and serve with tortilla scoops.
Mini Taco Cups
24 won ton wrappers
1 lb ground sirloin (or ground turkey/chicken)
1 teaspoon ground cumin
1 teaspoon chili powder
2/3 cup salsa, divided in half
1 cup shredded cheddar cheese
Preheat oven to 425 degrees. Press the won ton wrappers into mini-muffin cups coated with nonstick cooking spray. Cook the meat in a skillet until browned, then drain off excess liquid. Stir in cumin, chili powder and 1/3 cup salsa. Spoon the beef mixture into the won ton cups. Top with remaining salsa and the cheese. Bake about 8 minutes or until the won ton are golden brown. Serve immediately with additional salsa if desired.
Spinach Dip Ole
1 box frozen chopped spinach - thawed and drained well
1 8 oz block of cream cheese - cubed
2 cups shredded mozzarella
1 16 oz jar of salsa
Combine all ingredients. Spread in shallow pie plate or quiche pan. Bake at 350 degrees for 25 minutes. Serve with tortilla chips.
Spinach & Artichoke Dip
10 oz chopped spinach thawed and drained
1 can artichokes
1/2 cup mayo
1/2 cup sour cream
1/4 cup cream cheese
1/2 tsp mince garlic
Parmesan cheese
mozzarella cheese
Chop up artichokes. Mix all ingredients. Use as much cheese as you would like (approximately 2-3 handfuls mostly mozzarella). Put in oven safe dish. Sprinkle Parmesan cheese on top. Bake 20-25 minutes at 350 degrees. Serve with tortilla chips or french bread. I sometimes hollow out a sourdough bread round and put the dip inside and serve with bread.
Texas Caviar
2 cups black eyed peas, drained
1 cup white hominy
2 large tomatoes, chopped
1 large green pepper, chopped
1 bunch green onions, chopped
2-4 cloves of garlic, minced
8 oz Italian Dressing
Mix all ingredients together and marinate overnight. Drain the dressing and serve with tortilla scoops.
Mini Taco Cups
24 won ton wrappers
1 lb ground sirloin (or ground turkey/chicken)
1 teaspoon ground cumin
1 teaspoon chili powder
2/3 cup salsa, divided in half
1 cup shredded cheddar cheese
Preheat oven to 425 degrees. Press the won ton wrappers into mini-muffin cups coated with nonstick cooking spray. Cook the meat in a skillet until browned, then drain off excess liquid. Stir in cumin, chili powder and 1/3 cup salsa. Spoon the beef mixture into the won ton cups. Top with remaining salsa and the cheese. Bake about 8 minutes or until the won ton are golden brown. Serve immediately with additional salsa if desired.
Spinach Dip Ole
1 box frozen chopped spinach - thawed and drained well
1 8 oz block of cream cheese - cubed
2 cups shredded mozzarella
1 16 oz jar of salsa
Combine all ingredients. Spread in shallow pie plate or quiche pan. Bake at 350 degrees for 25 minutes. Serve with tortilla chips.
Spinach & Artichoke Dip
10 oz chopped spinach thawed and drained
1 can artichokes
1/2 cup mayo
1/2 cup sour cream
1/4 cup cream cheese
1/2 tsp mince garlic
Parmesan cheese
mozzarella cheese
Chop up artichokes. Mix all ingredients. Use as much cheese as you would like (approximately 2-3 handfuls mostly mozzarella). Put in oven safe dish. Sprinkle Parmesan cheese on top. Bake 20-25 minutes at 350 degrees. Serve with tortilla chips or french bread. I sometimes hollow out a sourdough bread round and put the dip inside and serve with bread.
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