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Baked Cream Cheese Appetizer

INGREDIENTS:

  • 1/2 (8 ounce) package refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese
  • 1/2 teaspoon dried dill weed
  • 1 egg yolk, beaten

DIRECTIONS:

  1. Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.
  2. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm

 

Hot Crab Dip

INGREDIENTS:

  • 2 (8 ounce) packages cream cheese, softened
  • 4 tablespoons mayonnaise
  • 2 cups shredded Cheddar cheese
  • 2 (6 ounce) cans crabmeat
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • paprika, for garnish

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
  3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

 

Blue Cheese, Port, and Walnut Spread

1 pound blue cheese

1/2 cup butter, softened

1/3 cup port wine

1 1/2 cups toasted walnuts , finely chopped

  1. In a food processor blend together cheese, butter and port until the mixture is smooth.
  2. In a bowl, combine the cheese mix and the walnuts. Spoon the spread into a crock. Cover and chill before serving.
  3. Serve with an assortment of crackers and vegetable crudités.

Makes about 4 cups

 

 

SALMON BALL

1 (7 1/2-ounce) can salmon
2 heaping tablespoons horseradish, squeezed dry
1 (8-ounce) package cream cheese, softened
Salt to taste
1/2 cup nuts, chopped

  1. Blend all ingredients together, except the nuts (use a food processor if you want a smoother texture); chill. Shape and roll in nuts before serving.

Makes about one 1-pound appetizer ball.

 

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