Veggie Spring Rolls

Cooked Rice

Spring Mix or spinach

Shredded carrots

Shredded red cabbage

Cucumbers, thinly sliced

Avocados, thinly sliced

Peppers, thinly sliced

Basil, chopped

Cilantro, chopped

Rice paper sheets

Peanut sauce*

Wet rice paper with warm water for about 15 seconds.  Assemble a small amount rice, veggies and herbs in the center of the rice paper.  Fold over one side of the rice paper then fold over top and bottom.  Using a rolling motion, continue to seal rice paper on opposite side.

*Peanut Sauce:

3 Tbsp. soy sauce

1/2 cup creamy peanut butter

2 Tbsp. honey

1 tsp. sesame oil

1/4 tsp. chili paste

1 lime, juiced

1 tsp. hoisin sauce (optional)

water

Combine all ingredients and enough water until desired consistency is reached.  Dip spring rolls in peanut sauce.

Bruschetta Lentils

1/2 cup dry lentils

1 cup water

4 Roma tomatoes, quartered

10 fresh basil leaves (about 1 Tbsp)

3 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1-2 garlic cloves, minced

1/2 tsp. sugar

1/2 cup feta cheese

Salt & pepper to taste

Pressure cook lentils in an instant pot with water for 10 minutes. Release pressure and cool.  Set aside.In a food processor, add tomatoes & basil leaves and pulse until chopped into pea-size chunks.  In a mixing bowl, add chopped tomatoes & basil, olive oil, vinegar, garlic, sugar, lentils, feta and salt & pepper to taste.

Eat as a salad or with tortilla chips as a dip.

Queso

12 oz. pork sausage, browned & drained
1 can Rotel tomatoes
1 can black beans
1 can corn
2 lbs. Valveeta cheese
Tortilla chips

Combine ingredients and melt in crockpot.  Serve with tortilla chips.

Hummus

1 pound slow cooker chickpeas, cooked & cooled
2 cloves garlic, minced
1 ½ tsp. kosher salt
5 Tbsp. freshly squeezed lemon juice
¼ cup water
1/3 cup tahini, stirred well
¼ cup extra-virgin olive oil

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

Serve with chips, pita bread or veggies.

Jason's Deli Fruit Dip

1 cup sour cream
1/2 cup brown sugar
2 tsp. orange extract

Mix sour cream with brown sugar until it dissolves. Add extract and mix. Chill for an hour and serve with fresh fruit.

Savory Cheeseball

1 16-oz pkg. cream cheese, softened
2 cups medium cheddar cheese, grated
2 cloves garlic, minced
4 green onions, diced
1 tsp. fresh rosemary, crushed
1 tsp. garlic salt
1 cup pecans, chopped
½ jar raspberry chipotle salsa

In a large bowl, combine cream cheese, cheddar, onions, garlic, rosemary and garlic salt. Mix with hand mixer until smooth.

Form into 2 balls and roll in chopped pecans. Wrap in plastic wrap and refrigerate for several hours or overnight.

When ready to serve, pour salsa over top and serve with crackers.

Cream Cheese Penguins

18 jumbo black olives, pitted
1 8-oz. pkg. cream cheese, softened
18 small black olives, pitted
1 carrot

Toothpicks

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Apple Crunch Dip

3/4 cup brown sugar
1 pkg. cream cheese
Caramel apple dip
3 Heath candy bars crushed
Sliced apples
Sprite

With a hand mixer, combine brown sugar and cream cheese. Spread mixture on the bottom of a 9x13 pan. Spread caramel apple dip on top. Sprinkle crushed heath bars on top.

Slice apples & place in Sprite for several hours in the refrigerator to keep from browning.

Garnish the edge of the casserole dish with apple wedges and serve.

Spinach Dip

1 10-oz. pkg. chopped frozen spinach
1 16-oz. container of sour cream1 cup mayonnaise
1 pkg. vegetable soup dip
1 8-oz. can water chestnuts, drained and chopped
3 green onions, chopped

Thaw and drain spinach.

Mix ingredients together, cover, and chill for 2 hours.

Serve with bread, raw vegetables or crackers.

Spinach and Feta Puff Pastry Bites

1 pkg. frozen chopped spinach thawed & drained
1 4-oz. tub firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
20 grinds black pepper
Small dash nutmeg
1 pkg. crescents or Flaky Biscuits

Preheat the oven to 375°.In a bowl, mix spinach, cheese, garlic, pepper, and nutmeg together.Lay out the crescent dough in squares (connect the triangles and cut in half). Drop spoonfuls of mixture onto each square. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

Pineapple-Lime Fruit Dip

1 8-oz can crushed pineapple, well drained
1 cup sour cream
½ cup raspberry yogurt
1 Tbsp packed brown sugar
1 tsp. grated fresh lime peel

Combine all ingredients. Cover & refrigerate. Serve with apple slices, strawberries, kiwi, and any other fruit. Serve in a hollowed-out fresh pineapple (just cut a fresh pineapple in half lengthwise; cut and remove center of pineapple).

Hot Artichoke-Spinach Dip

2 cans artichoke hearts
1 pkg. frozen chopped spinach
1 ½ cups mayonnaise
1 cup freshly grated parmesan cheese
1/8 tsp. garlic powder
1 finely chopped onion
½ tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice

Process artichoke hearts in food processor until lightly chopped. Thaw & drain spinach. Squeeze to remove excess moisture. Combine artichokes, spinach, mayonnaise, cheese, spices & lemon juice and mix well. Place in greased casserole dish and bake for 35 minutes or until bubbly.

Serve with crackers or bread.

Gouda Cheese Ball

1 8-oz cream cheese
2 cups shredded Gouda or Colby cheese
¼ cup chopped fresh chives
¼ cup sliced drained sun-dried tomatoes
¼ tsp. garlic powder
¼ cup parsley
Crackers

Mix all ingredients except parsley and crackers until blended. Shape mixture into a large ball. Roll in parsley. Wrap in plastic wrap. Refrigerate at least 2 hours until firm. Serve with crackers.

Garlic-Herb Cheese Spread

2 pkgs.s (8-oz) cream cheese, softened
3 Tbsp. half and half (or milk)
1 tsp. Italian seasoning
1/8 tsp. salt
1 clove garlic finely chopped

Beat all ingredients until light and fluffy. Refrigerate until serving. Serve with crackers.

Fruit Salsa and Cinnamon Chips

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 Tbsp. lemon juice
1 ½ tsp. sugar

Combine ingredients. Cover and refrigerate until serving.

Cinnamon chips:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 sugar
1 tsp. ground cinnamon

Brush tortillas with butter; cut each into eight wedges using a pizza cutter. Combine sugar and cinnamon; sprinkle over tortillas (don't be to light...the more the better). Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or just until crisp (watch closely). Serve with fruit salsa.

Cheese Dip

1 5-oz. bottle Kraft Old English cheese spread
1 5-oz. bottle Kraft Roka Blue cheese spread
1 8-oz. pkg. cream cheese, softened
1 tsp. vinegar
1/2 tsp. garlic powder

Whip with mixer. Serve with crackers, bread, etc.

Cheese Ball

2 8-oz pkgs. cream cheese, softened
1 jar Kraft Old English cheese spread
1 ½ cup grated cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion salt
1 tbsp. chopped parsley
1 cup chopped nuts

Mix all ingredients. Roll into a ball. Wrap in foil and refrigerate overnight. Unwrap and roll in chopped nuts. Rewrap and refrigerate 4 more hours.

Calzone Pinwheels

½ cup ricotta cheese
1 tsp. Italian seasoning
¼ tsp. salt
½ cup shredded mozzarella cheese
½ cup diced pepperoni
¼ cup grated parmesan cheese
¼ cup chopped fresh mushrooms
¼ cup finely chopped green pepper
2 Tbsp. finely chopped onion
2 tsp. oregano
1 pkg. refrigerated crescent rolls
1 jar pizza sauce, warmed

In a small bowl, combine the ricotta, Italian seasoning, and salt. Stir in the mozzarella, pepperoni, Parmesan, mushrooms, green pepper, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with the short side; pinch seams to seal. Cut each into 4 slices.

Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.

Baguettes

1 loaf baguette bread, sliced
1 cup mayonnaise
1 Tbsp. pesto sauce
¾ cup grated parmesan

Broil oven & place rack on highest level. Mix mayonnaise, pesto & parmesan in small bowl. Spread over bread slices. Broil in oven for 1 minute until golden brown.

Artichoke Dip

1 8-oz. sour cream
1 cup mayonnaise
1 4-oz. parmesan cheese
1 can chopped artichokes, drained
1 8-oz. pkg. cream cheese

Mix altogether and bake at 325° for 30 minutes (stirring every 10 minutes).

Serve with Fritos, tortilla chips, or bread.