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Instant appetizers

When guests drop in , uncork the wine and serve a snack you can whlp
up in mlnutes. These are great for cocktall parties too.

Whlte Christmas Place an 8-ounce block of cream cheese or Neufchtel

cheese on a plaer and top with a few spoonfuls of hot-pepper jelly, mango

chutney, olive paste (olivada) , or salsa. Surround with olive oil potato chips ,

crackers , and/or toasted raisin-nut or pumpernickel bread cut into triangles.

Uttle latkes Heat frozen mini potato pancakes; top with dollops of sour

cream and sliced green onion.

Toasted almo!!ds Spread whole natural nuts in a single layer on a cookie

sheet; sprinkle with salt if you like. Bake at 350 oF. for about 10 minutes or

untillightly browned and fragrant , stirring occasional Serve in a pretty bowl

Greek pl Arrange baby carrots , cel sticks toasted pita \"Iedges ,

and assorted olives around store-bought humlUS.

Gounnet grilled cheese In a skillet, prepare grilled Cheddar cheese sand

wiches on raisin-nut or thick country bread. Cut each sandwich into eighths

and serve with jarred chutney.

Dunking potat5 Stir minced garlic , capers , andJemon jui t:: e into !ight

mayonnaise. Serve as a dip with oven-browned shoestring potatoes (sold

frozen in bags).

Winter's-nlght goat cheese Coat a log of plain goat cheese with

cracked black pepper and sprinkle with chopped roasted red peppers

from a jar. Drizzle with extra virgin olive oil and serve with toasted , sliced

French bread 0 1' water crackers.

Stuffed celery Toast chopped walnuts in a skillet for 2 minutes, until fra

grant, shaking pan often. Mix crumbled blue cheese and cream cheese un

til smooth. Spoon into celery sticks and sprinkle with nuts.

Hot popcom Toss microwaved popcorn w Cajun seasoning mix or grat

ed Parmesan cheese and ground red pepper (cayenne)

Mexlcan dlp In a glass pie plate , layer store-bought bean dip , jarred sal

sa, sour cream , shredded Cheddar cheese, and sliced green onion. Serve

with tortilla chips at room temperature or warm (microwave , lightly covered ,

on High for 1 minute).

Qulck plnwheels Spread large plain or flavored flour tortillas with cream

cheese and sprinkle with chopped pimiento-stu:ed olives or sundried toma

toes. Ro lI up and slice crosswise into rounds.

Emergency PIZZa Spread an unsplit large pita bread with spaghe sauce

and top with shredded mozzarella or a sprinkle of Parmesan or Romano.

Bake at 450o F. about 5 minutes , until cheese melts and pita is crisp. Cut
into wedges.

--

! H o t Artichoke Dip
Prep Time: 10 minutes
CookingTime: 25 minutes
Makes: 2 Cups - 16 Servings
1 can (14 oz.) artichoke hearts , drained , chopped
1 cup (4 oz.) KRAFP 100% Grated Parmesan Cheese
1 cup KRAF T" Real Mayonnaise I MlRACLE WHIP Salad Dressing
Chopped tomato
Sliced green onions
Mix all ingredients except tomato and onions. Spoon into 9-inch pie plate or
quiche dish.
Bake at 350 F for 20 to 25 minutes or untillightly browned_ Sprinkle with toma
to and onions , if desired. Serve with Nabisco crackers or pita bread triangles.
Variations: Snicv Ar tichoke Diffi Add 1 can (4 oz.) chopped green chilies ,
drained and 1 clove garlic , minced. Continue as directed.
Spinach Ar tichoke Di p; Add 1 package (10 oz.) frozen chopped spinach ,
thawed and drained. Continue as directed.
0

Nutritionallnformation per Serving: Cas 150 kcal; To1 Fat 14 g ; Cholesterol15 mg;
Sodiwn 200 mg; lrbohydrate 2 g; Dietary Fi ber 1 g; Protein 4 g
@K raft is a registered trademark or Kraft Foods , Ir

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bake:puree, diII, andsewd

He~It~y

Holiday Spinach & Artichoke Pa rty Dip

Eggplant-Dip

c:

2 m gplants. about
pourseach

2 Tbsp oUve OiI

2dov of garIiC. preed

GIed zest and juice of
Iemon

'1nped
3 Tbsp fineIY chopped b1

SaIt-hlyground paper

' hh ovento
put the eggplants on a
baking sheet lined w foil
prickw a knjfe in several
plaCI and roast 45 to 60
minut until soft and shriveled.
2I and halve gplants;

scrape the flesh into a

food procer with the olive

OEOZ

"Z
2
FED
FXEOO
EU
E

iI .Pue.Add maining

ingrelients and pulse just to

combine.
3
: m abo'
c

andd

hi
11 v'eralhou

vernight before serving. is

dip is great wasted p

r pita chips.
Serves 8. Per serving: 70 calories.
10g ca. 29 protein. 3.5g fat.
nocholterol .

PARADE. FEBRUARY 1 ,

2009 PAGE 9

--Il

huut
m

1 (16 oz.) carton (2 c.) LAND 0 LAKES@ light Sour Cream

1 (1.0 oz.) envelope HIDDEN llEY RAN< H. Original Ranch
Party Dip Mix
1 (1 4 oz.) can artichoke hearts , rinsed , drained , chopped
1 (10 oz.) pkg. frozen chopped spinach , thawed , well drained
1 (2 oz.) jar dced pimientos , rinsed , drained
1 large (1 '12 Ib.) round loaf bread , sourdough or any variety
1 large (1 '12 Ib.) round loaf bread , sourdoug or any vanety, cut Into
cubes for dipping
Assorted vegetables for dipping (optional)
Combin light Sour Cream and Party Dip Mix in medium bow l. Stir in
artichokes, spinach and pimientos Cut slice off top of round loaf of
bread. Hollo out center of bread leavin l1. 1" shell. Reserve bread
pieces for dipping. Sp n dipinto breaa shel l. Serve warm orcold. To
serve warm , bake- in preheated 4F oven for 20-25 min. Cover loaf
with foil if browning 'too quickl)Serve with bread cu bes and/or
assorted fresh vegeiables. YIElD: 4 serves about 12

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