Tuesday, April 19, 2011

My Three Favorite Appetizer Recipes: Stuff Mushrooms, Artichoke Dip and Taco Dip

Our family went to a town meeting with a State Senator today. The part I saw was very interesting (I surprised myself by speaking about what happened to Sadie and breaking down in tears halfway through... although I did manage to tell the entire story...). I spent an equal amount of time outside the front door with Mae who was practicing saying "Mama" over and over again (usually when someone would try to ask a question of Senator La Malfa).

But I digress. The point of this post is to share a recipe (or three). I made three dishes for the meeting today. They were stuffed mushrooms, artichoke dip and a taco dip. Here are the photos I snapped before they vanished (and the corresponding recipes:

This one is quick and easy.

Cam's Stuffed Mushrooms (my mom taught me this one!):

4 pieces bacon
1 8 oz package cream cheese
1/2 cup diced onion
1/2 lemon
1 tbs mayonnaise
2 tbs parmesan cheese (optionally added with bacon)

Wash mushrooms and remove stems. In a bowl combine the cream cheese, the bacon (crumbled) the onion and the mayonnaise. Squeeze the lemon over the mixture. Mix well. With a spoon, spoon the mixture into the mushrooms. Cook at 250 degrees for 10 minutes (if you overcook these they get really runny... If they are just right they shouldn't be runny at all!).

As a Californian I was raised on Artichokes. I thought that everyone ate them. Around the time I went to college I realized that wasn't the case. Thankfully Paul and Sadie both love them. They're the basis for the next recipe.

Artichoke Dip:

2 jars marinated artichoke hearts (usually around 6 oz each) (slice or pull into smaller pieces)
1 8 oz package cream cheese
1/2 cup green onions (diced)
1/4 cup mayonnaise
1 tbs crushed garlic
1 tbs garlic powder
1/2 cup parmesan cheese

Combine all ingredients in a baking pan. Mix well. Cook at 350 degrees for 30 minutes until golden on top. Serve with crackers or toasted bread.

Last there's the taco dip. This is likely the first thing that I ever learned to make. I remember it from pretty much every holiday growing up and it was one of my favorite foods for as long as I can remember. This is another of my mom's recipes:

Taco Dip:

Refried Beans
Sour Cream
2 Avocados (although I used three so this would be larger)
Cheddar Cheese

Layer the refried beans on a plate. Spread to cover entire surface. Cover refried beans with sour cream. Spread to cover the beans.

Cut the avocados and remove the pits. Scoop the avocado into a bowl and mash. Add a dollop of mayonnaise (I usually use 2-3 tbs) and a dollop of salsa (I usually use around a 1/2 cup... my mom probably uses around a 1/4 when she makes this so add it slowly and see what you prefer!). Mix well. You now have guacamole.

Spread the guacamole over the beans.

Grate cheese and spread over the guacamole. Sprinkle with sliced olives.

Serve with chips!

I hope you enjoy my three favorite appetizer recipes!

1 comment:

  1. Yum! Those sound so yummy and easy! I'll have to try them.


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