Since Thanksgiving is right around the corner, I thought a few appetizer recipes would be great to share today. I know I am always looking for new things to prepare and to take with us when we have to go to others homes to eat as well.
Spicy Artichoke Cracker Spread Recipe
1 (16 ounce) can artichokes
1 (8 ounce) package of Cream Cheese
1 cup mayonnaise
1 cup Parmesan Cheese, grated
1 teaspoon garlic powder
Dash of Hot Sauce
Can of Green Chili’s – optional
Drain artichokes, rinse and then slice them into quarters. In a medium mixing bowl combine together the sliced artichokes, mayonnaise, Parmesan cheese, hot sauce, a can of green chili’s and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9″ round pie pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned. Remove from oven and let it cool for 10 minutes before serving it.
Spinach N Cheese Cracker Spread Recipe
2 boxes frozen chopped spinach
2 cups mayonnaise
1/2 cup onions, finely chopped
Dash or two of Hot Sauce
Garlic to taste
1 (8 ounce) bag cheddar cheese, shredded
Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain away the water and place it into a medium sized mixing bowl. Stir together all of the ingredients. Refrigerate for 2 hours before serving.
Veggie Cream Cheese Spread
8 oz packages of cream cheese
1 Box of Dried Veggie Soup Mix
Garlic to taste
Dash of Hot Sauce – optional
1/2 package of frozen Spinach thawed and squeezed dry – optional
Thaw and dry your frozen spinach if you are including that. Mix together all ingredients in a medium mixing bowl. Refrigerate for 2 hours before serving.
Great on bagels in the AM or serve with veggies and crackers.