Archive for Appetizers

Bacon Cheese Dip


From 1001 Low-Carb Recipes by Dana Carpender:

455 g. light or regular cream cheese, softened
225 g. shredded cheddar cheese
230 g. shredded Monterey Jack cheese
1 c. heavy cream
2 tbsp. brown mustard
1 tbsp. minced onion
2 tsp. Worcestershire sauce
½ tsp. sea salt
¼ tsp. cayenne
455 g. bacon, cooked, drained, and crumbled

Cut the cream cheese into cubes and put them in a saucepan (or slow cooker).  Add the remaining ingredients, except for the bacon. Cook on low heat, stirring frequently, until the cheese is melted and all ingredients are blended.  Stir in the bacon.  Serve with raw vegetable slices, mushrooms, or other low-carb dippers.

Advertisements

Leave a Comment

Spanakopita Spirals


250 grams cream cheese, softened
150 grams ricotta cheese
1 egg, lightly beaten
1/4 tsp. ground nutmeg
150 grams feta cheese, crumbled
250 grams spinach, chopped
6 spring onions, finely chopped
1/4 c. finely chopped parsley
1/4 c. finely chopped mint
Salt and pepper to taste
24 sheets filo pastry
1/3 c. olive oil, for brushing
1/3 c. pine nuts, chopped, for sprinkling

Preheat oven to 180º C (350° F).  Beat together the cream and ricotta cheeses, egg, and nutmeg.  Stir in the feta, spinach, onions, herbs, and seasonings.  Divide the mixture into 12 portions.

Brush a sheet of filo with olive oil and top with another sheet.  Spoon a portion of the cheese mixture down the long side of the filo, leaving a 1 inch edge.  Fold in the edges and loosely roll to form a long sausage; curl the sausage into a spiral and place on a paper-lined baking tray.  Brush with oil and sprinkle with nuts; repeat process with the remaining filo and cheese mixture.

Bake for 30-35 minutes until golden; serve warm or at room temperature.

Comments (1)

Jason’s Stuffed Mushrooms


6/20/10 – I made these with ricotta cheese instead of cream cheese; it worked, but wasn’t quite as flavorful as when Jason made them with cream cheese.  Jason also used peppered salad bacon, which added even more flavor.

1 lb. white mushrooms, cleaned with stems removed
8 oz. cream cheese
2 – 3 oz. freshly grated Parmesan cheese
4 strips crumbled bacon
Freshly ground black pepper
Dash of Worcestershire sauce to taste

Combine all ingredients except mushrooms; mix together with your hands until the ingredients are thoroughly combined. Place the mushrooms, cap side down, on a baking sheet lined with parchment paper; fill the mushrooms with the cheese mixture.  Bake in a preheated 350° oven for 15-20 minutes, until nicely browned.

Leave a Comment

Appetizers


Cucumbers with Crab Salad

Peel cucumbers lengthwise into stripes; slice into ½ inch thick pieces.  Remove seeds from center of slices. Fill centers with crab or seafood salad.  Top with chopped chives.

Tortilla Wraps

1 pkg. soft cheese spread with herbs
4 extra-large tortillas (spinach or jalapeno)
1 package baby spinach
8 oz. thinly sliced ham
8 oz. thinly sliced Havarti cheese
1 jar roasted red peppers, cut into strips

Spread cheese onto tortilla.  Layer each tortilla with spinach, meat, and cheese.  Lay thin strips of peppers along center of tortilla.  Tightly roll tortillas; cut rolls into 1 ½ inch slices and secure with toothpicks.

Leave a Comment

%d bloggers like this: