Guacamole Dip

Recipe & Photo Courtesy of: Favorite Family Recipes

One of my favorite appetizers of all time is guacamole dip with tortilla chips! Packed with fresh ingredients from the garden, this recipe is simple to make and delicious to taste.

Ingredients:

  • 3 avocados
  • Red onion, chopped (about 1/4 c.)
  • 2 cloves garlic, minced
  • 1/2 bunch cilantro leaves, chopped
  • 1 jalapeno, finely chopped (or to taste)
  • 1 large ripe garden tomato (or 2 smaller tomatoes), diced
  • juice of 1 lime
  • 4-5 shakes green Tabasco sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
Instructions:
  1. Pit avocados and mash in a bowl. If you like your guac kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down.
  2. Carefully stir in remaining ingredients until well mixed. That’s it!

 

 

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Mini Spinach and Jarlsberg Quiche

Recipe & Photo Courtesy of: Baked Bree

 If you’re looking for  tasty and elegant appetizers to make for your next event, this Mini Spinach and Jarlsberg Quiche should top the list!

Ingredients:

  • 6 slices of white bread
  • cooking spray
  • 4 eggs
  • half and half (enough to make 2 cups in the blender)
  • salt and pepper
  • grated nutmeg
  • a few handfuls of fresh baby spinach
  • 1 small red onion diced
  • 4 ounces cremini mushrooms
  • 6 slices cooked bacon crumbled
  • 1 cup shredded Jarlsberg
  • chopped flat leaf parsley

Instructions:

  1. Saute the red onion and mushrooms in 1 Tablespoon olive oil over medium heat until soft, about 8 minutes.
  2. Add the spinach to the pan and cook until they are wilted. Set aside.
  3. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Believe me, I speak from experience. Press the bread rounds into the bottom of the pan.
  4. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley.
  5. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper.
  6. Blend well. The custard mixture will be foamy and light.
  7. Pour the egg mixture over the spinach.
  8. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.

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Vegan Baked Taco Dip

Recipe & Photo Courtesy of: Baked Bree

Whether your party guests are vegan or not, this delicious dip is sure to be a real crowd pleaser!

Ingredients:

  • 1 (16 ounce) can refried beans, or make your own
  • 3 avocados
  • 1 (8 ounce) container non-dairy sour cream
  • 1 packet taco seasoning, or make your own
  • 2-3 jalepenos, ribs and seeds removed, diced
  • 5 tomatoes or a handful of cherry tomatoes, chopped
  • 2-3 green onions, chopped
  • 3-4 tablespoons fresh cilantro, roughly chopped (or parsley if you are not a cilantro fan)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Spread a layer of refried beans on the bottom of an 8×8 glass baking dish or large bowl.
  3. Pit and peel the avocados.  Mash together in a bowl with lime juice. Spread over top of refried beans.
  4. Stir together the sour cream and taco seasoning and spread over avocado. Sprinkle jalepenos, tomatoes and green onion over sour cream.  Place in the oven and heat for 15-20 minutes or until warmed through.
  5. Serve warm or at room temperature with tortilla chips for dipping. Top with a sprinkling of cilantro (or parsley).

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Crab Cakes & Cocktail Sauce

Recipe & Photo Courtesy of: Baked Bree

Let’s face it…a good crab cake is hard to find, but this recipe does not disappoint! Whether you’re throwing a party or just having a romantic dinner for two, these delicious appetizers will hit the spot!

Ingredients:

  • 1 pound jumbo lump crabmeat
  • 1/3 cup crushed Saltine crackers
  • 3 finely chopped green onions
  • 1/2 cup chopped red bell pepper
  • 2 eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • the juice of 1/2 a lemon
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
        For dredging:
  • 1/2 cup crushed Saltines
  • 1/2 cup flour
        To cook:
  • 1/4 cup vegetable oil
  • 1/4 cup butter

Instructions:

  1. In a large bowl, mix together everything except the crabmeat.
  2. Add the crabmeat.
  3. Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.
  4. Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.
  5. Combine together the Saltines and flour in a small bowl.
  6. Dredge the crab cakes in a mixture of flour and saltine crackers.
  7. In a large saute pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 or until golden brown. Flip the crab cake over and brown the other side.
  8. Cocktail Sauce:
  9. 1/2 cup Heinz Chili Sauce
  10. 1/2 cup ketchup
  11. 3 Tablespoons horesradish
  12. 2 teaspoons lemon juice
  13. 1 teaspoon Worcestershire sauce
  14. hot sauce to taste
  15. Mix everything together in a bowl.
  16. Put the cocktail sauce in another container and serve with the crab cakes.

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