Ooooh, capers. I bet that would be good. <Bobby Hill>I think they might even go with fruit pie!</BH>
Knowed Out, you’re going to have to let us know what you end up making, OK?
Yes, give it a shot. Capers with salmon is really good. (And cream cheese is god.)
I jar creamy JIF
I box Triscuits
I dull knife
Apply thin layer of JIF to one side of a Triscuit, using knife.
Make sure approximate every 10th snack item is shared with the dog, otherwise she gets pathetic looking and drooly.
Beadalin asked that I keep updates on Game Night snacks. So here goes…
Last night, I tried out crazy4chaucer’s 7 Layer Dip recipe. Good stuff. Goooooood stuff. It was gone in 45 minutes. The ingredients complimented each other well, and considering my buds are all avowed carnivores, there were no complaints about the lack of meat. Next time I might spice it up a bit by adding some jalapeño slices. C4c didn’t say how to bake it, so I slipped it in the oven at 350 for 15 minutes. Lip smackin good.
Next time I will probably give Delores Claiborne’s crab dip a try.
Cool! You know, I’ve never even thought about baking the 7 layer dip. I’ve always served it as is, and it’s good that way. But now I’m going to have to try baking it the next time I make it.
I know I’m too late, but how about hummous and pita? Get a can of chick peas. Put it in the food processor. Add a quarter cup (or so, I’ve never measured) of tahini, and the same of lemon juice. Throw in six garlic cloves. Blend. Taste it- more garlic? More tahini? Keep doing it until it taste right, then eat.
This one is almost identical to Beadalin’s, except instead of cream cheese, I use marscapone. It adds a nice sweetness to it.
Also, try a layered dip with (starting on top) cream cheese, sun dried tomato paste, cream cheese, pesto, cream cheese. Serve with any kind of crackers. I love those little hard toasts.:o
Holy cow, KnowedOut. Who would’ve guessed that baking 7 layer dip would be good. I’ll have to try that also. You can also add a layer of cooked hamburger meat if you want a bit of meat in your dip. We usually use a salsa layer, too.
Heh, the cheese melts, and in so doing, holds the rest of the stuff together so as to enable gobs of dipping. Such is cheese’s role in life.
Lissla, it’s never too late to throw in recipes for snackage. I plan to get to em all eventually.
Cut a jalapeno in half, scoop out seeds, fill with cream cheese, wrap whole she-bang in bacon and grill. YUM.
Tibs.
I’m not supposed to give out this recipe, but my afternoon prescription drugs are kicking in and I’m feeling generous:
BEST EVER GARLIC CHEESE BREAD
French Rolls, cut in half.
Spread margarine over each.
Then spread garlic (I like the minced in a jar- less messy.)
In a separate bowl, put in about a cup of coursely grated Parmesan cheese and then a couple spoons of mayonaisse (be cautious) and mix until it is a THICK paste…too much mayo is bad and makes it too oily. Add Parmesan if you overdo it with the mayo.
Then take the Parmesan and mayo mixture and spread thinly over the garlic bread.
Put in broiler and watch like a hawk and remove when lightly brown. There is a fine line from light brown to burnt, so be careful! The Parmesan and mayo mixture will “puff up” on the bread.
Serve immediately to burn mouths, or wait a couple minutes to eat nicely.
Like scott evil, I looovve spinach dip.
But even better IMO is spinach and artichoke dip.
I don’t remember the recipe off-hand (it was on the can of artichoke hearts that I got), but here’s one I just found on the internet that seems nearly identicle.
SPINACH AND ARTICHOKE DIP
Ingredients:
- (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup cream cheese
- 1/4 cup grated Romano cheese
- 1/4 teaspoon minced garlic
- 1/2 (10 ounce) package frozen chopped spinach, thawed
Directions
1 - Preheat oven to 370 degrees F (180 degrees C).
2 - In a 1-quart casserole dish, combine artichoke hearts, sour cream, mayonnaise, cream cheese, garlic and frozen spinach. Mix well. (I usually use the food processor on a low setting)
3 - Bake covered for 25 minutes.
This is excellent with nacho chips or on bread (especially french bread or baguettes)