Greek Salad Skewers

356 Comments

1. White Bean and Rutabaga Purée

   1 15oz. can cannellini beans
   1 large rutabaga, peeled and cubes
   1 16oz. can beer, preferably a lager
   [2 cloves garlic]
   1 TB olive oil
   1 TB red wine vinegar
   1 TB orange juice
   [1 TB basil leaves]
   [1 TB parsley leaves]
   [Root vegetable chips to serve]

   1. In a small saucepan, combine the beer and rutabaga. Add water as needed to cover the rutabaga chunks. Cover and bring the liquid to a boil and simmer until the rutabaga is fork tender, about 10-15 minutes, depending on the size of the cubes. Move the rutabaga to the bowl of a food processor, reserving the cooking liquid.
   2. In the bowl of the food processor, add the white beans, garlic, red wine vinegar, olive oil, and orange juice. Blend until completely smooth. If it needs to be thinned out further, add some of the reserved cooking liquid, 1 TB at a time. I added a couple of TBs for a really nice, creamy consistency.
   3. Add the basil, parsley, and salt and pepper and blend to combine, until the herbs are fully chopped in. Adjust seasoning to taste and serve with root vegetable chips, or any chip/cracker/vegetable vessel desired.

2. Always Easy Appetizer

   Ritz Whole Wheat Crackers
   Kraft Easy Cheese American
   Jar of Diced Pimientos
   Thin Slices of Cucumber
   Grape Tomatoes

   On one side of a cracker make a circle of cheese next to the cracker’s edge. Place ½ tsp. of pimientos inside the cheese circle. Cover with a cucumber slice. Put a small dab of cheese in the center of the cucumber slice. Top with a grape tomato. Makes a refreshing appetizer that is sure to be enjoyed by all.

3. 1 package taco seasoning
   1 lg can refried beans
   1 -2 c shredded cheese
   1-2 c sour cream
   Tortilla chips

   1. Preheat oven to 350.
   2. Mix taco seasoning and refried beans and spread in bottom of 9×9 pan.
   3. Spread sour cream next, then cheese.
   4. Bake for 20-30 minutes until cheese bubbles.
   5. Serve warm with tortilla chips.

4. Homemade Cheez Wiz

   serves two for dipping

   4 oz extra-sharp cheddar cheese, shredded
   1/4 tsp sugar
   1/4 tsp ground mustard
   1/4 tsp garlic powder
   1/4 tsp onion powder
   1 1/2 oz cream cheese
   1/2 cup milk

   In a small food processor, combine the cheddar, sugar, mustard, garlic powder, onion powder, and cream cheese.

   Bring the milk to a simmer in a small saucepan or in a heat-safe cup in the microwave (45 seconds should do it).

   Pour the milk over the cheese mixture and blend in the food processor until smooth. Serve immediately.

   http://www.goodfoodstories.com/2010/07/19/homemade-cheez-wiz/

5. Cheesy Spinach and Artichoke Dip

   1- 14 oz. can artichoke hearts, drained and chopped
   1- 10 oz. pkg. frozen chopped spinach, thawed and drained
   3/4 cup grated parmesan cheese
   3/4 cup mayonnaise
   1/2 cup shredded mozzarella cheese
   1/2 tsp. garlic powder

   Heat oven to 350 degrees F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
   Bake 20 min. or until heated through. Serve with crackers and assorted fresh cut vegetables.

   *If you want it hot, you can add a few pinches of cayenne pepper or red pepper flakes.

6. I haven’t had a chance to put this on my blog yet, but this has always been a favorite that my mom made for every function and now I love to make it too!

   Cheesy Chicken Dip

   Ingredients:
   8 oz. block of cream cheese
   1 1/2 cups shredded cheddar cheese (save 1/2 cup to put on the top at the end)
   4 oz. sour cream
   2 tablespoons finely chopped onions
   1 tablespoon bouillon granules
   1/4 teaspoon garlic powder
   2 large cans of chicken (drained and shredded with a fork)
   Preparation:
   Mix all ingredients together and put in baking dish.
   Bake at 350 degrees for 20 minutes-then take out, add the last 1/2 cup of cheese, and bake for 5 more minutes.
   Serve with crackers.

7. BLT Bruschetta

   8-10 slices of bacon, crispy cooked & crumbled
   3-4 tomatoes, seeded & chopped
   1 cup chopped leafy green lettuce
   2 tablespoon fresh basil chopped
   1 clove garlic, minced
   salt & pepper to taste

   French bread loaves cut into 1/4 inch slices
   approximately 1/3 cup of olive oil

   In bowl, stir together all topping ingredients; set aside
   Brush olive oil on both sides of bread slices; place on baking sheet.
   Bake at 400°F., turning once, for 7 minutes per side or until crispy
   Spoon about 1 tablespoon on each slice or serve topping in a bowl surrounded by the toast

   Yum!

8. I loooove this spinach artichoke dip recipe-it’s good for you and oh so delicious and easy! On my blog it’s link is http://cookingactress.blogspot.com/2011/05/lightened-up-spinach-artichoke-dip.html

   Lightened Up Spinach Artichoke Dip (Recipe Makeover)
   Ingredients
   14 oz. artichoke hearts, finely chopped (I can never find them canned, unless they are marinated, so I find them frozen, thaw them, drain them, then chop them myself.)
   10 oz. (1 package) frozen chopped spinach-thawed and drained.
   3/4 cup grated Parmesan cheese.
   3/4 cup the healthiest/lowest fat mayonnaise you please/can find.
   1/2 cup lowest fat/best shredded mozzarella cheese you please/can find.
   1/2 teaspoon of garlic powder (or, if you’re me, 1/2 tablespoon….whatever :P)
   Preparation
   Heat oven to 350 degrees.
   Mix together all of the ingredients; spoon into 9-inch quiche dish or pie plate.
   Bake 20 minutes.
   Serve with slices of toasted whole wheat bread (if you’re me), tortilla chips (if you are Friday’s), or Triscuits, Reduced Fat Crackers, cut up vegetables, whatever you’d like!

9. Scones

   1/2 a stick of COLD, unsalted butter
   2 cups of flour
   1/2 tsp of baking powder
   1/4 cup of sugar
   1/2 cup of COLD milk (plus a little extra)
   pinch of salt

   Preheat the oven to 350 degrees.

   Cut the cold butter up into small cubes. If you have a food processor, put the 2 cups of flour and the butter into that and pulse until the butter is the size of peas (don’t go any smaller, otherwise your biscuits will be dense).

   If you do not have a food processor, then grab a fork and start mashing the butter into the flour until it’s the size of peas.

   Add the sugar, baking powder, salt and mix. Then add the cold milk and combine until it forms a soft dough. If your mixture is getting warm, place into fridge (or freeze for 20 seconds) until it is chilled again.

   Dump the dough onto a clean surface. You may need some extra flour if it’s too sticky. Knead 8-10 times and then roll it out into the thickness you prefer. Cut into pieces, and then chill the scones again.

   Place the scones onto a baking sheet. You can either brush the extra milk onto the surface of each scone, or you could take melted salted butter and do that (if you want something a little salty).

   Bake the scones for 8-10 minutes, or until they’re golden brown.

   It’s best to eat them warm! You could smear some clotted cream, or some fruit preserves, or even something like egg salad. Or, just eat them plain. Just make sure you don’t eat too many; they’re addictive. ;)

10. Cream Cheese and Bacon Dip

    Ingredients
    1 block of cream cheese
    1 bag of shredded Colby Jack Cheese
    1 cup of mayo
    1 sleeve of ritz crackers crushed
    1 container of real bacon bits

    1. Spread crushed ritz crackers in bottom of pie plate
    2. Combine mayo, cream cheese, and shredded cheese.
    3. Spread on top of crushed ritz crackers.
    4 .Top with real bacon bits.
    5. Bake for 20-30 minutes on 350 degree oven
    (Cream cheese mixture should be bubbling)

    I usually serve with club cracker sticks.

    Enjoy!