For those of you trying to decide what to make for SuperBowl, here are more recipes.
Copycat Granite City Dip
"To die for dip served at Granite City with their special waffle fries. Would be a great dip for practically anything and it is an excellent condiment for burgers and chicken and...well...everything! **Warning: This does not turn out as tasty or similar to the real thing when it's made with low-fat, no-fat ingredients**"
Ingredients
1 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon curry
1/8 teaspoon paprika
1/4 teaspoon Worcestershire sauce
Directions
Combine all ingredients with a whisk and refrigerate until serving time.
Baked Rueben Dip
"If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked."
Ingredients
1 (8 ounce) package cream cheese (very soft but not melted)
1/2 teaspoon garlic powder (optional)
cayenne pepper (optional or adjust to taste)
2 tablespoons sour cream
1/2 cup kraft thousand island dressing ( or use another popular brand)
1 3/4 cups shredded swiss cheese, divided
4 ounces sliced pastrami, chopped ( or use Deli corned beef, chopped)
1/2-3/4 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
toasted pumpernickel bread, slices (use cocktail size bread slices,
can use cocktail size rye bread, toasted)
Directions
Heat oven to 400 degrees F.
Grease a 9 or 10-inch glass pie plate.
In a bowl combine the soft cream cheese with garlic powder, cayenne pepper
(if using) sour cream and Thousand Island dressing;
mix vigorously until very smooth.
Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
Spread the mixture into the pie plate.
Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
At this point you may cover and refrigerate for 24 hours.
Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.
Baked Onion-Parmesan Dip
"If you are an onion-lover you will love this, it takes very little time to make and may be made in advance covered and refrigerated until ready to bake, use mayonnaise only for this not salad dressing --- serve this dip with Ritz butter crackers --- servings are only estimated."
Ingredients
2 medium sweet onions, finely chopped (won't hurt to add in one more onion!)
1 cup mayonnaise (DO NOT use salad dressing, use Hellman's mayo for this)
1 (8 ounce) packages cream cheese, softened
2 cups grated parmesan cheese
2 teaspoons fresh minced garlic (or to taste)
fresh ground black pepper (to taste) (optional)
cayenne pepper (adjust to heat level) (optional)
Directions
Set oven to 350 degrees.
Lightly spray a 2-quart baking dish with cooking spray.
In a bowl combine the mayo, cream cheese, Parmesan cheese and
garlic together until well combined and smooth.
Mix inchopped onions until combined, then season with black pepper
and cayenne (if using).
Transfer to the baking dish.
Bake for about 40-45 minutes or until the top is lightly browned.
Serve with butter crackers.
Mozzarella Dip
"This looks like just an innocent vegetable dip, but the more you eat of it, the more you wonder why it is so much better than the typical dip. This is truly addictive!"
Ingredients
1 pint mayonnaise
4 ounces finely shredded mozzarella cheese
2 cups sour cream
1 teaspoon minced garlic
1 tablespoon Accent seasoning
1 tablespoon dried parsley flakes
1 tablespoon parmesan cheese
salt and pepper
Directions
Mix all ingredients and chill.
Serve with vegetables, chips or crackers.
Ham Olive Spread
Makes a wonderful addition to an appetizer table. Olives add the zip to the ham spread. Add some diced cheddar cheese for a different taste. For sandwiches, use toasted whole wheat or pumpernickel."
Ingredients
1 cup cooked ham, ground
1/2 cup mayonnaise
2 tablespoons celery, minced
2 tablespoons green onions, minced
1 tablespoon Dijon mustard
2 tablespoons diced green olives, with pimentos
1/2 tablespoon parsley, minced
salt and fresh pepper
1 dash Tabasco sauce (optional)
Directions
Place cubed left-over ham in food processor; pulse to grind.
(Careful, not too much).
Remove to mixing bowl and add remaining ingredients.
Refrigerate, covered, until ready to serve.
Serve with baquettes, crackers or sturdy tortilla chips.
Cheese Bites
"Ridiculously addictive appetizers. I brought them to a party and everyone attacked them like starving piranha on a cow. Make them ahead of time, keep in your freezer and bake what you need."
Ingredients
2 lbs sharp cheddar cheese, shredded
2 cups unsalted butter, softened
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
Directions
Combine cheese, butter, flour, salt, and cayenne in a large bowl:
knead into a dough.
Roll dough into 1 inch balls and place on an ungreased baking sheet.
Can bake them right now (see instructions below) or freeze for later.
Place in trays in freezer for 30 minutes.
Remove from freezer and place in freezer bags or container.
Seal and freeze.
Can bake them straight from freezer.
Preheat oven to 425°F.
Place cheese balls 3 inches apart on an ungreased baking sheet.
Bake 15-17 minutes if frozen, 13-15 minutes if thawed.
White Trash Puffballs
You can always make more or less by using more or less cream cheese and crescent rolls! Trust me, these are excellent!"
Ingredients
1 (8 ounce) package hormel sliced pepperoni (or any brand)
1 (8 ounce) package cream cheese
2 (10 1/8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
Directions
Take out the crescent rolls, and seperate into the individual triangles.
Flatten each triangle and slice it so that it becomes three small triangles.
Dice or chop your pepperoni into tiny, tiny pieces.
Mix the pepperoni into the cream cheese, stir very well so all of the
pepperoni pieces are mixed into the cream cheese.
Take a little spoonful of your cream cheese/pepperoni mixture
(about a teaspoon) and put it in the middle of one of your crescent rolls
triangles.
Pinch up all of the sides around the filling.
Repeat and place them all on a cookie sheet.
Bake for the amount of time stated on the crescent rolls (usually 11 minutes at
350°F).
Let cool for a few minutes before serving!
Tex-Mex Cheesecake
"Great to bring this cheese cake to parties because it's made the day before and can travel easily in the spring form pan to be plated at the party! Make copies of the recipe! ;) You'll be asked."
Ingredients
Crust
1 teaspoon butter
1/4 cup crushed tortilla chips
Filling
2 (8 ounce) packages cream cheese ( room temp.)
1 cup ricotta cheese
1 (1 1/4 ounce) envelopes taco seasoning
2 tablespoons adobo sauce
1/4 cup salsa
1 cup grated monterey jack pepper cheese
3 eggs
2 -4 chipotle chiles in adobo, diced and seeds removed for less heat
1/4 cup sliced scallions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Topping
1/4 cup salsa ( homemade or prepared)
1/3 cup sliced scallions
1/3 cup sliced black olives
Directions
Butter spring form pan, coat with tortilla crumbs--set aside.
Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo
sauce beating in with electric mixer or in a food processor.
Add eggs one at a time beating well after each addition.
Separate batter in half--add salsa to one half and chipotles and scallions to the
other half.
Layer in spring-form pan.
Bake at 325°F for 45 minutes.
Spread sour cream sprinkle shredded cheese and bake 10 minutes.
Cool in pan.
Cover and wrap in plastic.
Refrigerate 8 hours or overnight.
Slide knife around edge of pan and remove to serve. Place on platter and
garnish with toppings.
Scoop with tortilla chips.
