Appetizers & Dips


8 ounces hummus, store bought or homemade

1 cup 0% fat Greek yogurt

1 clove garlic, finely minced

1 tsp chopped fresh dill

Juice of 1/2 lemon

Pinch kosher salt

Freshly ground black pepper

2 tbsp red onion, minced

1 cup English cucumber (about ½ large), ½-inch dice

1 cup Roma tomato, seeded, ½-inch dice

1/4 cup crumbled feta cheese

1/4 cup Kalamata olives, sliced

In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.

In an 8”x8” or 7″ x 11″glass dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta and olives.

Serve with pita chips


6 1/2 oz can of White Crab Meat
 - drained

8 oz. Cream Cheese

1/2 C (1 stick) Butter

In a saucepan over medium heat, combine all ingredients together until melted and hot.

  Serve with your favorite chips (I prefer tortilla chips or Fritos Scoops).


8 oz. cream cheese

1 can cream of mushroom soup

1 envelope "Knox" unflavored gelatin

1 C mayonaise

1 C celery - finely chopped

1/2 C green onions - chopped

1 - 6 oz. can shrimp (drained)

1 - 6 oz. can crab meat (drained)

Melt cream cheese and soup over medium heat (DO NOT BOIL)
Add gelatin until dissolved.
Remove from heat, add mayo, celery, green onions, shrimp & crab.  Mix well.
 Pour into bowl or mold pan.
 Refrigerate for at least 2 hours.

 Serve chilled to room temperature - DO NOT SERVE HOT OR REHEAT


Walnut Halves

Block of Bleu Cheese - NOT CRUMBLES

Red Grapes
- cut in half lengthwise

Place walnut halves on a tray and top with a small chunk of bleu cheese then top with a red grape half.


1(16 oz) package little smokie sausages (I prefer beef)

1 pound bacon

1 box brown sugar, or to taste

Preheat oven to 400 degrees

Cut bacon into thirds and wrap each strip around a little sausage. 

Place the bacon wrapped sausages in a 9x13x2 cake pan. Sprinkle them liberally with brown sugar.

Bake (approx. 45-60 min) until bacon is crisp and the brown sugar melted.

Immediately pull each one out with a toothpick and transfer to a serving plate (leaving the toothpick in).  Discard sugary grease in pan - it will get hard quick.


 1 1/4 cups mayonnaise

 1 1/2 cups shredded Cheddar cheese

 6 green onions, chopped

 1 pinch salt

 1 pinch garlic salt

 1 pinch ground black pepper

 1 can chopped black olives

 1 can tiny shrimp (drained)

 1 (12 ounce) package of English muffins, fork split

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, pepper, black olives & shrimp in a bowl. 

Spread the cheese mixture over each English muffin half. 

Cut the muffins into quarters (or halves) and place on a baking sheet.

Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.


 1 (8 oz) package cream cheese, softened

 1/2 cup mayonnaise

 1/2 cup sour cream

 2 teaspoons minced garlic

 2 cups grated Asiago cheese

 1/2 cup minced fresh parsley

 Freshly crushed black pepper

 1 (10 oz pkg) frozen chopped spinach, thawed and drained

Preheat oven to 350 degrees.

Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Sprinkle with crushed black pepper and mix well.  Press as much moisture out of the spinach as you can; stir into the mixture.  Place in medium round or oval baking casserole dish.

Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.


1 can (14 oz) artichoke hearts, drained and chopped

1 C Best Foods Real Mayonaise

1 C shredded parmesan cheese

1 clove garlic, finely chopped

Combine all ingredients and bake uncovered at 350 degrees for 25-30 minutes 


 12 whole fresh mushrooms

 1 tablespoon vegetable oil

 1 tablespoon minced garlic

 1 (8 ounce) package cream cheese, softened to room temperature

 1/4 cup grated fresh Parmesan cheese (not canned)

 1/4 teaspoon ground black pepper

 1/4 teaspoon onion powder

 1/8 teaspoon ground cayenne pepper

 1 lb bacon - slices cut in half & cooked 1/2 way

Preheat oven to 350 degrees.  

Spray a baking sheet with cooking spray. 

Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.  Wrap each mushroom with your precut, precooked bacon slice. making sure the ends of the bacon are under the mushroom cap.

Bake for 20-30 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

***You can add fresh cooked crab or shrimp to the mixture, if you desire***


1 package (8 ounces) cream cheese, softened

1/2 cup blue cheese salad dressing

1/2 cup any flavor Frank's® RedHot® Sauce

2 ounce crumbled blue cheese  or shredded mozzarella cheese (about 1/2 cup)

2 cans (9.75 ounces each) Premium White Chunk Chicken Breast in Water, drained

Use a microwavable 9-inch deep dish pie plate. 

Combine all of the ingredients together. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.

Serve with Assorted crackers


1 lb Bacon - fried crispy & diced

1 C Sour Cream

1 C Mayonaise

Freshly Ground Pepper

Shredded Lettuce

Tomatoes - diced

Toasted Bread (cut into quarters) or Buy Melba Toasts or Toasted Rounds

Mix bacon, sour cream & mayo together in a bowl.  Add pepper to taste.  Spoon onto toasts and garnish with a few shreds of lettuce and a few diced tomatoes.


3 hard boiled eggs - chopped

1 can tomato soup

1 stick softened butter

2 small cans chopped olives - drained

1 small onion - chopped

1 lb. grated cheddar cheese

1/2 lb grated mozzarella cheese

salt & pepper

Cocktail Rye Bread

Mix ingredients together (except for the bread).  

Spread a nice amount like pizzas on cocktail rye bread and broil until bubbly and slightly browned.  Serve hot.

***Make ahead - Mixture can be refrigerated for several days.


16 oz Caramel Dip (near the apples in the Produce Department) 

12 oz WHIPPED Cream Cheese (do not use regular)

8 oz thawed Cool Whip 

Mix all 3 ingredients together and serve with sliced granny smith apple wedges


Roma Tomatoes - chopped 

Fresh Basil - chopped 

Freshly Ground Pepper - to taste 

Oilve Oil (good & pressed) 

Dried Oregano (to soak up oil) 

Italian Bread - sliced 

Fresh Garlic Clove - peeled 

Combine chopped tomatoes and basil in a small bowl and season to tast with pepper.  

Drizzle in enough olive oil to coat tomatoes; sprinkle in dired oregano to soak up remaining olive oil. 

Toast sliced bread and immediately rub hot toasted bread with a clove of garlic - this is the secret trick that will make your bruschetta incredible!  

Spoon tomato mixture over toast and serve immediately.


 1 pound ground Italian sausage 

 2 tomatoes, chopped

 2 onions, chopped

 2 (4 oz) cans diced green chilies

 1 (16 ounce) container sour cream

 1 (8 ounce) package cream cheese - softened

Preheat oven to 350 degrees.

Cook sausage over medium high heat until evenly brown. Drain and set aside.

In a large bowl, mix together sausage, tomatoes, onions, green chilis, sour cream and cream cheese.

Pour into a lightly greased baking baking dish.

Bake at 350 degrees for approx. 45 minutes.

Serve with chips or over sliced toast


15 oz. Ricotta Cheese (I prefer Polly-O)

2 Eggs

2 C Shredded Mozzarella Cheese

2 C Italian Seasoned Bread Crumbs, divided

1/4 tsp Garlic Powder

Heat 2 inches of vegetable oil in a large pot or deep fryer, until the oil registers 360 degrees.

Mix together ricotta and eggs.  

Add Mozzarella cheese, 1 1/2 C breadcrumbs and garlic powder.  

Roll cheese about the size of golf balls, roll/toss the balls in remaining 1/2 C breadcrumbs, coating completely.  

CAREFULLY place in hot oil.  

Fry only a few at a time, about 90 seconds total.  DO NOT crowd the oil, or they will not cook properly.

Drain on a plate lined with paper towels.  Let cool and enjoy!

Dip in Bleu Cheese Dressing (my recipe is located under Salads & Dressings) or Marinara Sauce, if desired