Creamy Crab and Red Pepper Spread


2 green onions, thinly sliced, divided
1 tub (8oz) cream cheese
1 can (6oz) lump crabmeat, drained
1/2 cup shredded sharp cheddar cheese
1/2 cup finely chopped red bell peppers
1 tablespoon dijon mustard
crackers

Remove 2 tablespoons onions; set aside. Mix remaining onions with all remaining ingredients except crackers/.

Refrigerate 1 hour.

Sprinkle with reserved onions. Serve with crackers.
 

Sun-dried Tomato & Garlic Dip

1 tub (8oz) cream cheese spread
1/2 cup miracle whip dressing
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons finely chopped fresh chives
1 clove garlic
1 teaspoon black pepper

Mix all ingredients until well blended.

Serve with cut-up fresh vegetables or crackers, if desired.
 

Creamy Salsa Dip

1 package cream cheese, softened
1 cup salsa

Mix ingredients until well blended

Serve with assorted cut-up fresh vegetables or tortilla chips
 

Garlic Dip

1 package (8oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon milk
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables and/or pretzels

In a small bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables and/or pretzels.
 

Dreamy Fruit Dip

1 package (8oz) cream cheese, softened
1/2 cup butter, softened
1/2 cup marshmallow creme
1 carton (8oz) frozen whipped topping thawed
Assorted fresh fruit

In a small bowl, beat cream cheese and butter until smooth. Beat in marshmallow creme. Fold in whipped topping. Serve with fruit. Store in the refrigerator.
 

Refreshing Fruit Dip


1 package (16oz) frozen unsweetened sliced peaches, thawed
1 package (10oz) frozen sweetened sliced strawberries, thawed
1 tablespoon lemon juice
1/4 teaspoon almond extract
Assorted fresh fruit

In a food processor, combine the first four ingredients; cover and process until smooth. Serve with fruit.
 

Fruit 'N' Cheese Kabobs


1 block (1 lb) Colby-Monterey Jack Cheese
1 block (1lb) cheddar cheese
1 block (1lb) baby Swiss cheese
1 fresh pineapple, peeled and cut into 2-inch chunks
1 to 2 pounds seedless green or red grapes
3 pints strawberries


Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers. Serve immediately.
 

Barbecue Chicken Bits


1 egg
2 tablespoons milk
4 cups barbecue potato chips, crushed
1/2 pound boneless skinless chicken breasts, cut into 1-1/2 inch cubes
Barbecue sauce


In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips.

Place in a single layer on a greased baking sheet. Bake at 400 for 10-15 minutes or until juices run clear. Serve with barbecue sauce.
 

Feta Pitas

6 whole pita breads
1-1/2 cups (6oz) crumbled feta cheese
3 teaspoons Italian seasoning
3/4 cup thinly sliced red onion
1 small tomato, thinly sliced


Place pita breads on an ungreased baking sheet. Sprinkle with cheese and Italian seasoning. Top with onion and tomato. Bake at 350 for 10-12 minutes. Cut into wedges if desired. Serve immediately.
 

Cheese Fries


1 package (28 oz) frozen steak fries
1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
1/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder


Arrange the steak fries in a single layer in two greased 15-in x 10 in x 1-in baking pans. Bake at 450 for 15-18 minutes or until tender and golden brown.

Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.
 

Zesty Smoked Links

1 bottle (12 oz) chili sauce
1 cup grape jelly
2 tablespoon lemon juice
2 packages (1 pound each) minature smoked sausage links and/or hot dogs


In a large skillet, combine the chili sauce, jelly and lemon juice, cook over medium-low heat until jelly is melted. Stir in sausages. Reduced heat, cover and cook for 30 minutes or until heated through, stirring occasionally. Serve immediately or keep warm in a 1-1/2 qt slow cooker.
 

Marinated Mozzarella

1/3 cup olive oil
1 tablespoon chopped oil packed sun-dried tomatoes
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon minced chives
1/4 teaspoon garlic powder
1 pound cubed part-skim mozzarella cheese

In a large resealable plastic bag, combine the first seven ingredients; add cheese cubes. Seal bag and turn to coat; refrigerate for at least 30 minutes. Transfer to a serving dish; serve with toothpicks.
 

Cucumber Party Sandwiches

! package (8oz) cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons Italian salad dressing mix
30 slices snack rye bread
30 thin slices cucumber
Fresh dill sprigs and chive blossoms

In a large bowl, combine the cream cheese, mayonnaise and dressing mix. Let stand for 30 minutes.

Spread on rye bread. Top each with a slice of cucumber, dill sprig and chive blossom. Cover and refrigerate until serving.
 

Shrimp Tartlets


1 package (8oz) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 package (1.9 oz each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and develned cooked medium shrimp


In a small bowl, combine the first five ingredients. Spoon into tart shells. Top with seafood sauce and shrimp. Refrigerate until serving.
 

Tuna Cheese Spread

1 package (8 oz) cream cheese, softened
1 can (6 oz) tuna, drained and flaked
1/2 cup thinly sliced green onions
1/4 cup mayonnaise
1 tablespoon lemon juice
3/4 teaspoon curry powder
Dash salt
Bread or crackers


In a large bowl, combine the first seven ingredients. Serve with bread or crackers.
 

Sweet Cheese Ball

2 packages (8oz each) cream cheese, softened
1/2 cup confectioners' sugar
2/3 cup flaked coconut
8 maraschino cherries, finely chopped
3/4 cup finely chopped pecans
Assorted fresh fruit

In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit.
 

Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons French onion dip
1 teaspoon evaporated milk
1/2 teaspoon prepared mustard
Paprika, optional

Slice eggs in half lenghtwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well.

Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.
 

Cheesy Olive Snacks

1 cup (4oz) shredded part-skim mozzarella cheese
1 cup (4oz) shredded cheddar cheese
1 can (4-1/4 oz) chopped ripe olives, drained
1/2 cup mayonnaise
1/3 cup chopped green onions
Triscuit crackers

In a large bowl, combine the first five ingredients. Spread on crackers. Place on an ungreased baking sheet. Bake at 375 for 7 minutes. Serve immediately.
 

Berry Bruschetta

1 French bread baguette (1 pound)
2 tablespoons olive oil
1-1/2 cups chopped fresh strawberries
3/4 cup chopped peeled fresh peaches
1-1/2 teaspoons minced fresh mint
1/2 cup Mascarpone cheese


Cut baguette into 32 slices, about 1/2 in. thick; place on ungreased baking sheets. Brush with oil. Broil 6-8 in. from heat for 1-2 minutes or until lightly toasted.

In a small bowl, combine the strawberries, peaches and mint. Spread each slice of bread with cheese; top with fruit mixture. Broil for 1-2 minutes or until cheese is slightly melted. Serve immediately.
 

Ham Salad Spread

3 cups ground fully cooked ham
1 hard-cooked egg, chopped
2 tablespoon finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup mayonnaise
1 tablespoon prepared mustard
Assorted crackers

In a large bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers.