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appetizers

Jalapeno Crab Dip

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Jalapeno Crab Dip is a deliciously cheesy baked dip, served warm, with a little kick from jalapenos and hot sauce.

Hot Jalapeno Crab Dip

My sister-in-law makes this wonderful dip for every Thanksgiving get-together.  This year we didn’t travel to her home this year and I sure missed the dip.  Mostly missed visiting with the family, but missed this dip, too!

The original recipe is an old one from Emeril Lagasse’s Everyday is A Party Cookbook and I’ve adapted it a little more towards our tastes (i.e., less salty and less spicy).

The ingredients are easy to get ahold of locally and the end result is a wonderful party dip.  Cheesy, warm, and oh, so good with your favorite crackers or croutons.

Crab Dip in Pie Plate

A Few Tips I’ve Learned Along the Way:

  • You can use fresh lump crab meat or canned.  I use canned – be sure it says ‘lump crab meat’ on the can instead of the shredded crab meat.  It makes a nicer dip.
  • Kick up the heat – the original crab dip recipe calls for 1/2 cup of pickled jalapenos.  I like hot and spicy, but this was too much for me.  You can experiment with heat level to your tastes.
  • Use Parmigiano-Reggiano cheese – it has a different flavor and slightly different texture than Parmesan and works great in this recipe.  You can find it in your local grocery’s deli or cheese section.
  • This dip is so flavorful, you’ll want to use crackers that are on the plain side so they won’t clash with the dip flavor.

Dipped Crab Dip on Cracker

The part I like best about the dip is the crusty brown outer edge.  That Parmigiano-Reggiano gets crisp and chewy around the edges and is great!  

It’s hard to find a good appetizer that you can serve at room temperature – seems like they all need to be served while warm.  That’s kind of tricky when you’re transporting the appetizer and it cools off before people get a chance to enjoy it.

This Jalapeno Crab Dip is best served warm, but is OK cooled off a bit, too.  This will be a good New Year’s eve appetizer or a quick fix for the Super Bowl.

It’s really hard to stop eating this delicious, substantial dip!

 

Hot Jalapeno Crab Dip on Ritz Crackers

Jalapeno Crab Dip

Yield: 20 appetizers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Delicious cheesy crab dip, served warm, with a bit of a kick.

Ingredients

  • 2 cans (6 oz each) lump crab meat
  • 1 tsp minced garlic
  • 1/4 C  chopped pickled jalapenos
  • 1/4 lb Monterey Jack cheese with jalapenos, grated
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1/8 tsp salt
  • 1/2 C mayonnaise
  • 2 oz Parmigiano-Reggiano cheese, grated
  • Various crackers for dipping

Instructions

  1. Preheat the oven to 350°.
  2. Combine the crab meat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-sized mixing bowl. Stir to completely combine.
  3. Pour the crab mixture into a 8 to 9" pie plate and sprinkle the Parmigiano evenly on top.
  4. Bake until golden brown and bubbling, 30 to 35 minutes. Remove from oven and let sit for a few minutes before serving.

Notes

This is an old Emeril Lagasse recipe that I adapted just a bit - the original amount of jalapeno was 1/2 cup, but I found it way too spicy (and I like spicy).

Original recipe calls for 1 pound of lump crab meat. You can use fresh or canned - I chose to use two 6 oz. cans of lump crabmeat.

I also cut the salt from 1/2 teaspoon to 1/8 teaspoon.

I use Cholula for the hot sauce - it's very flavorful. You could also use Tabasco.

Nutrition Information:
Yield: 20 Serving Size: 1 tbsp
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 216mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

Nutrition Values are Approximate

© Emeril Lagasse
Category: Appetizers

Tangy Black Bean Dip

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Tangy Black Bean Dip

Huzzah! I finally bought the new 2019 Joy of Cooking and have been pouring over the thousands of recipes it includes. It’s a phenomenal, all-encompassing cookbook and the first recipe I’ve tagged to make is this Tangy Black Bean Dip.

Every year we go to a Super Bowl party and I’m always looking for something different to take. This dip is unintentionally vegan and is so very delicious. The ‘tangy’ comes from the vinegar and then you have creamy black beans, spices, and top it off with cilantro. All my faves!

Tangy Black Bean Dip

The difficulty level of Tangy Black Bean Dip is about 1 out of 10. Or really negative 1 out of 10, so all recipe cowards can definitely make this one. Get all of the ingredients, dump them in a food processor (or blender) and process for about a minute until smooth. Can’t get much easier!

You can adjust the seasonings and heat however you’d like. I only used half a jalapeno since it was huge and super hot. This dip is very versatile. Next time I’ll cut the vinegar by 1/2 teaspoon (already noted in the recipe) just because his Majesty said it was a little too tangy for him. I kind of like it that way.

Pita chips or tortilla chips are best with this dip. I tried some of the new Ritz Cracker chips with it and they’re a little too sweet for the savory dip flavor. I’m looking forward to taking this lip-smacking Tangy Black Bean Dip to our big Super Bowl party!

Tangy Black Bean Dip

Tangy Black Bean Dip

Yield: 1 Cup
Prep Time: 15 minutes
Total Time: 15 minutes

Slightly adapted from the new Joy of Cooking (2019) cookbook. Creamy, spicy and delicious.

Ingredients

  • 15 oz. can of black beans, drained and rinsed
  • 1 3/4 tbsp white vinegar
  • 1 tbsp olive oil
  • 2 tsp tomato paste
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp chipotle powder
  • cilantro

Instructions

  1. Put all of the ingredients except the cilantro in a food processor and blend until smooth, about 1 minute. Scrape down the sides of the bowl and process for a few seconds more.
  2. Sprinkle with chopped cilantro, or have a little cup of chopped cilantro beside the dip when serving.
  3. Store in the refrigerator with plastic wrap before you serve it, or if you have leftovers. Serve with pita chips or tortilla chips.

Notes

Tips and Stuff:

If you have cilantro haters, just put it beside the dip when serving.  It's really better with the cilantro, I think.

Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 71Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 120mgCarbohydrates: 11gFiber: 4gSugar: 0gProtein: 4g

Nutrition Values are Approximate

© Joy of Cooking (2019)
Category: Appetizer

Bacon and Cheddar Deviled Eggs

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Bacon and Cheddar Deviled Eggs
OK, you’ve heard this from me before. Bret goes to Costco…and this time he brings home a carton of eggs, which has a dozen and a half of eggs (yes, 18 eggs). I bake and cook so much and it’s really sweet he thinks of me when picking up stuff. The only thing is he also brought home another 18 eggs about two weeks ago, so I need to do something with them before they start hatching!

Good timing though, with Easter right around the corner. And since the eggs are from Costco, I decided to make these Bacon and Cheddar Deviled Eggs from the April 2019 Costco Connection magazine. They have several different versions of deviled eggs, but this looks like the one we’ll enjoy the most.

I made a few little changes because I prefer a little tangier deviled egg. Added a little yellow mustard and a bit of salt to make them really good deviled eggs.

I also halved the recipe since theirs call for 14 hard-boiled eggs and I can’t imagine us eating that many deviled eggs!

Bacon and Cheddar Deviled Eggs

The bacon is a nice touch to this recipe. Of course, you can’t really go wrong adding bacon to anything (apologies to my vegan friends). They also add one finely chopped egg (without the yolk) into the mixture and that gives it more texture than regular creamy deviled eggs.

I’m not sure we would miss the shredded cheese if it was left out.  It didn’t seem to add a lot to the final result.

I liked these eggs and they would be a nice addition to an Easter lunch or dinner, or a good choice for a pot luck.

Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs

Yield: 6 servings (2 deviled eggs in a serving)
Prep Time: 15 minutes
Total Time: 15 minutes

Deviled eggs loaded with bacon and cheese.  Great for Easter or any party potluck. 

Ingredients

  • 7 hard-cooked eggs, peeled
  • 1/4 C mayonnaise
  • 1/4 C sour cream
  • 1 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp pepper
  • pinch of salt
  • 3 tbsp crisp-cooked and crumbled bacon (about 3 slices)
  • 2 tbsp shredded sharp cheddar cheese
  • 2 to 3 tsp chopped fresh chives

Instructions

  1. Slice the eggs in half lengthwise.  Take the yolks out of each and put into a medium bowl.  Reserve 12 of the egg halves, and finely chop up the remaining 2 egg halves.
  2. Mash the yolks with a fork.  Add the mayonnaise, sour cream, Dijon and yellow mustards, lemon juice, pepper and salt.  Mix well.  Add the chopped egg halves, 2 1/2 tablespoons of the bacon, cheese and chives, then mix well (it will be lumpy from the chopped egg and bacon).  Taste and add more salt if needed.
  3. Fill the eggs generously with the yolk filling and sprinkle the tops of each with a little bacon.  Cover and refrigerate at least one hour so the flavors will blend.  Makes 6 servings (2 deviled eggs per serving).

Notes

Tips and Stuff:

These aren't creamy deviled eggs because of the chopped egg and bacon, but you can still pipe them through an edge-snipped plastic bag if you want them neater.  I just dumped mine in with a spoon.

If you want tangier deviled eggs (which I prefer), add a teaspoon of dill pickle juice to the yolk mixture or chop up two or three teaspoons of dill pickle and add.  Be sure and taste before filling the eggs.

I used a little cilantro on top of some of ours because I had leftover cilantro.  It was pretty good!

If you don't have a deviled egg container, put toothpicks vertically in four of the deviled eggs, then cover with plastic wrap.  That way the wrap won't touch and smush the egg mixture.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 236mgSodium: 334mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

Nutrition Values are Approximate

© Costco Connection, April 2019
Category: Appetizer

Mini Cheesy Sausage Bites

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Mini Cheesy Sausage Bites

Where has this year gone?? It seems like we were just celebrating New Year’s Eve and now here’s another. If there’s gonna be a party, I’m making these Mini Cheesy Sausage Bites!

I wanted to make a bite-sized savory appetizer that has lots ‘o cheese and lightly spicy Italian sausage, then decided it needs a little Rotel thrown in. To make it a little easier, I use frozen phyllo cups and don’t worry – if I can find them in my local grocery freezer section, so can you!

If you don’t have time to go get/don’t have access to/don’t want to use the phyllo cups, go ahead and use the mixture for a thick, tasty, cheesy dip with your favorite chips.

Mini Cheesy Sausage Bites

These Mini Cheesy Sausage Bites end up being a substantial little bite. We actually ate them for lunch today after I was through photographing.

The ingredients are simple (sausage, cream cheese, Mexican blend shredded cheese, Rotel, and a couple of seasonings), and combine to make a great little appetizer. Or lunch.

If you can’t make it in time for your New Year’s celebration, then keep it on your list for the Super Bowl! Better yet, make it tonight for your family as a treat. They’ll love you.

Mini Cheesy Sausage Bites

Mini Cheesy Sausage Cups

Yield: 15 appetizers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Scrumptious little mini phyllo cups filled with a cheesy. lightly spicy sausage mixture. 

Ingredients

  • 1 pkg (15 mini cups) frozen phyllo dough
  • 2 sweet Italian sausage links
  • 2 oz cream cheese (lite or regular)
  • 1/2 C shredded Mexican Blend cheese
  • 1/2 C Rotel tomatoes*
  • 1/4 tsp garlic salt
  • pinch of paper

Instructions

  1. Preheat the oven to 350°.  Line a baking sheet with aluminum foil.  Set out the frozen phyllo cups to thaw a bit while you're making the filling.
  2. Remove the casings from the sausage.  Place a medium skillet over medium heat and brown the sausage, breaking it up into small bits.
  3. Add the cream cheese to the browned sausage and stir until the cream cheese is melted and combined into the sausage.
  4. Add the garlic salt, pepper, and shredded cheese and stir until combined and melted.  Add the Rotel and stir to until thickened and hot, about 1 minute.  Remove from heat.
  5. Place the phyllo cups on the cookie sheet.  Spoon about 1 heaping teaspoon of the mixture into each cup.  Bake for 9-10 minutes.  Serve warm.

Notes

Spoon the Rotel out of the can, retaining any juice that comes with it. It will thicken in the mixture.

*If you can't find Rotel where you are, use small diced canned tomatoes and add 1 tablespoon of chopped pickled jalapenos (or to taste - I like them spicy).

I sprinkled a pinch of shredded cheese on top of the cups, but that's entirely optional,.

Nutrition Information:
Yield: 15 Serving Size: 1 sausage cup
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 156mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

Nutrition values are approximate.

© Susan Blades
Category: Appetizers

Buttery Mushroom and Jalapeno Quesadillas for One

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I’m working down to the bottom of the giant basket of mushrooms that Bret brought home and besides the Chicken with Balsamic Mushrooms, Cheesy Mushroom Burger, and Buttered Pasta with Mushrooms and Sausage, I came up with these savory, buttery Mushroom and Jalapeno Quesadillas.

This particular recipe is for one, but I made them last week for two and just doubled the recipe. They’re sauteed in a little butter to create the golden brown, crunchy outside and they’re filled with a cheesy and savory mushroom jalapeno mixture. I used fresh jalapeno that wasn’t really that hot but if you prefer, you can use pickled jalapenos or leave them out. The fresh jalapenos give them a nice extra crunch, though.

I loved these served with creamy sour cream, chunky salsa, and a little green onion. The flavors were perfect and we’re adding these easy quesadillas to the weekly dinner routine!

Mushroom and Jalapeno Quesadillas

Buttery Mushroom and Jalapeno Quesadillas for One

Yield: 1
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Buttery outside crunch and cheesy mushroom jalapeno filling.

Ingredients

  • 4 tbsp diced fresh mushrooms, (about 4 large button mushrooms)
  • 1 tsp fresh jalapeno
  • 1 ½ tbsp shredded fresh mozzarella cheese
  • 1 tbsp shredded Mexican blend cheese
  • 2, 6-inch flour tortillas
  • 2 to 3 tsp butter
  • Salt and pepper

Instructions

  1. Melt about a tsp of butter in a medium skillet on medium. Add mushrooms and jalapeno and sauté until mushrooms are soft. Sprinkle on a little salt and pepper to taste. Put mushroom mixture into a small bowl and set aside.
  2. Sprinkle mozzarella cheese evenly on one side of one tortilla. Sprinkle all of the mushroom mixture on top of the mozzarella, spreading evenly to about ¼” near the edges. Sprinkle the Mexican cheese over the mushroom mixture and place the second tortilla on top.
  3. Melt about 1 more tsp of butter in the skillet and turn heat to medium.
  4. Carefully place the quesadilla in the skillet and leave for 2-3 minutes. While it’s cooking, dot a little butter on the top tortilla. Carefully flip the quesadilla, using a spatula and your other hand and cook for 2-3 more minutes.
  5. Remove from heat and place on a dish – use a pizza cutter or sharp knife to cut the quesadilla into six triangles. Serve with sour cream and salsa.

Notes

Tips and Stuff:

Be sure and flip the quesadilla with both hands so the filling won't fall out.  Press down on it lightly with a spatula to bind the ingredients a little.

Enjoy!

Nutrition Information:
Yield: 1 Serving Size: 1 serving
Amount Per Serving: Calories: 591Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 76mgSodium: 1037mgCarbohydrates: 57gFiber: 4gSugar: 1gProtein: 14g

Nutrition Values are Approximate

© Susan Blades
Category: Appetizers