Quick Tortilla Pinwheels Zippy Party Roll-Ups

Ingredients Ingredients
1 cup sour cream 1 package (8 ounces) cream cheese,
softened
1 package (8 ounces) cream cheese,
softened 6 flour tortillas (8 inches)
3/4 cup sliced green onions 36 spinach leaves
1/2 cup finely shredded cheddar cheese 1 package (6 ounces) thinly sliced deli ham
1 tablespoon lime juice 1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon minced seeded jalapeno 1 can (4 ounces) chopped green chilies,
pepper drained
8 to 10 flour tortillas (8 inches), room
temperature
Directions
Salsa or picante sauce
Spread about 3 Tbsp. cream cheese over
each tortilla; layer each with six spinach
leaves and three slices ham. Sprinkle with
Directions
olives and chilies. Roll up tightly and wrap
Combine the first 6 ingredients in a bowl. in plastic. Refrigerate until firm. Unwrap
Spread on 1 side of tortillas and roll up and cut each roll-up into 12 slices.
tightly. Wrap and refrigerate for at least 1
hour. Slice into 1-in. pieces. Serve with
salsa or picante sauce.
Beer Dip Marinated Pork Tenderloin
Sandwiches

Ingredients
Ingredients
1/2 cup soy sauce
2 packages (8 ounces each) cream cheese,
softened 1/4 cup packed brown sugar
1/3 cup beer or nonalcoholic beer 2 tablespoons canola oil
1 envelope ranch salad dressing mix 1 teaspoon ground ginger
2 cups shredded cheddar cheese 1/2 teaspoon ground mustard
Pretzels 2 cloves garlic, minced
1 pound pork tenderloin

Directions 12 dinner rolls, warmed

In a large bowl, beat the cream cheese, Directions

beer and dressing mix until smooth. Stir in
In a large bowl, combine the soy sauce,
cheddar cheese. Serve with pretzels.
brown sugar, oil, ginger, mustard and
garlic. Pour 3/4 cup marinade into a large
resealable plastic bag; add pork. Seal bag
and turn to coat; refrigerate for 12 hours
or overnight; turning several times. Cover
and refrigerate remaining marinade.
Drain and discard marinade. Grill pork,
uncovered, on an oiled rack over medium
heat or broil 4 in. from the heat for 7-8
minutes on each side or until a
thermometer reads 160°. Baste with Blue Cheese & Bacon Stuffed
remaining marinade during the last 7
minutes of cooking.
Peppers
Let stand for 10 minutes; carve in thin
slices and serve on rolls.

Pastrami Roll-Ups

Ingredients
3 medium sweet yellow, orange or red
peppers
4 ounces cream cheese, softened
Ingredients
1/2 cup crumbled blue cheese
3/4 cup spreadable cream cheese
3 bacon strips, cooked and crumbled
1/2 cup crumbled blue cheese
1 green onion, thinly sliced
12 slices lean deli pastrami
12 dill pickle spears
Directions
Cut peppers into quarters. Remove and
Directions discard stems and seeds. In a small bowl,
In a small bowl, mix cream cheese and mix cream cheese, blue cheese, bacon
blue cheese until blended. If necessary, and green onion until blended.
pat pastrami and pickles dry with paper Grill peppers, covered, over medium-high
towels. heat or broil 4 in. from heat until slightly
Spread about 1 tablespoon cheese charred, 2-3 minutes on each side.
mixture over each pastrami slice; top with Remove peppers from grill; fill each with
a pickle spear. Roll up tightly. Cut each roll about 1 tablespoon cheese mixture. Grill
into 4 slices. Refrigerate leftovers. until cheese is melted, 2-3 minutes longer.
Grilled Pork Appetizers Grill, uncovered, over medium heat or
broil 4 in. from the heat for 2-3 minutes
on each side or until meat is no longer
pink.

Dreamy Fruit Dip

Ingredients
1 pound boneless pork loin roast
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon lemon juice Ingredients
1 tablespoon canola oil 1 package (8 ounces) cream cheese,
softened
3 garlic cloves, minced
1/2 cup butter, softened
1/2 teaspoon ground ginger
1/2 cup marshmallow creme
1 carton (8 ounces) frozen whipped
Directions topping, thawed
Cut pork into 1/8-in. slices, then cut each Assorted fresh fruit
slice widthwise in half. In a large
resealable plastic bag, combine the
remaining ingredients; add pork. Seal bag Directions
and turn to coat; refrigerate for 2-4 hours,
turning occasionally. In a small bowl, beat cream cheese and
butter until smooth. Beat in marshmallow
Drain and discard marinade. Thread pork creme. Fold in whipped topping. Serve
onto metal or soaked wooden skewers. with fruit. Store in the refrigerator.
Using long-handled tongs, moisten a
paper towel with cooking oil and lightly
coat the grill rack.
Tomato-Goat Cheese Spread Caprese Salad Kabobs

Ingredients Ingredients
1 jar (8-1/2 ounces) julienned oil-packed 24 grape tomatoes
sun-dried tomatoes 12 cherry-size fresh mozzarella cheese
2 garlic cloves, minced balls

1 log (11 ounces) fresh goat cheese 24 fresh basil leaves

Minced fresh parsley, optional 2 tablespoons olive oil

Assorted crackers 2 teaspoons balsamic vinegar

Directions Directions
Drain tomatoes, reserving 3 tablespoons On each of 12 appetizer skewers,
of oil. alternately thread 2 tomatoes, 1 cheese
ball and 2 basil leaves. Whisk olive oil and
In a small skillet, heat reserved oil, vinegar; drizzle over kabobs.
tomatoes and garlic over medium-high
heat. Cook and stir 5 minutes or until
garlic is golden and tomatoes are heated
through. To serve, place cheese on a
serving plate. Pour tomato mixture over
cheese. If desired, sprinkle with parsley.
Serve with crackers.
Artichoke Caprese Platter Parmesan Ranch Popcorn

Ingredients Ingredients
2 jars (7-1/2 ounces each) marinated 1/4 cup grated Parmesan cheese
artichoke hearts
2 tablespoons ranch salad dressing mix
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 tablespoons olive oil
1/4 teaspoon onion powder
6 plum tomatoes, sliced
1/3 cup butter, melted
1 pound fresh mozzarella cheese, sliced
3-1/2 quarts popped popcorn
2 cups loosely packed fresh basil leaves
Coarsely ground pepper, optional
Directions
Mix first four ingredients. Drizzle butter
Directions over popcorn; toss with cheese mixture.
Store in airtight containers.
Drain the artichokes, reserving 1/2 cup
marinade. In a small bowl, whisk vinegar,
oil and the reserved marinade.
On a large serving platter, arrange the
artichokes, tomatoes, mozzarella cheese
and basil. Drizzle with vinaigrette. If
desired, sprinkle with coarsely ground
pepper.
Peachy Jalapeno Guacamole Brownie Batter Dip

Ingredients Ingredients
2 medium ripe avocados, peeled and 1 package (8 ounces) cream cheese,
cubed softened
2 tablespoons lime juice 1/4 cup butter, softened
1/2 teaspoon kosher salt 2 cups confectioners' sugar
1/2 teaspoon ground cumin 1/3 cup baking cocoa
1/4 teaspoon pepper 1/4 cup 2% milk
1 medium peach, peeled and finely 2 tablespoons brown sugar
chopped
1 teaspoon vanilla extract
1 jalapeno pepper, seeded and minced
M&M's minis, optional
2 tablespoons finely chopped red onion
Animal crackers, pretzels and/or sliced
Tortilla chips apples

Directions Directions
Mash avocados with lime juice, salt, In a large bowl, beat cream cheese and
cumin and pepper. Gently stir in peach, butter until smooth. Beat in confectioners'
jalapeno and red onion. Serve with tortilla sugar, cocoa, milk, brown sugar and
chips. vanilla until smooth. If desired, sprinkle
with M&M's minis. Serve with dippers of
your choice.
German Beer Cheese Spread Layered Hummus Dip

Ingredients
1 pound sharp cheddar cheese, cut into Ingredients
1/2-inch cubes
1 carton (10 ounces) hummus
1 tablespoon Worcestershire sauce
1/4 cup finely chopped red onion
1-1/2 teaspoons prepared mustard
1/2 cup Greek olives, chopped
1 small garlic clove, minced
2 medium tomatoes, seeded and chopped
1/4 teaspoon salt
1 large English cucumber, chopped
1/8 teaspoon pepper
1 cup crumbled feta cheese
2/3 cup German beer or nonalcoholic beer
Baked pita chips
Assorted crackers or vegetables

Directions
Directions
Place cheese in a food processor; pulse
Spread hummus into a shallow 10-in.
until finely chopped, about 1 minute. Add
round dish. Layer with onion, olives,
Worcestershire sauce, mustard, garlic, salt
tomatoes, cucumber and cheese.
and pepper. Gradually add beer while
Refrigerate until serving. Serve with pita
continuing to process until mixture is
chips.
smooth and spreadable, about 1-1/2
minutes.
Transfer to a serving bowl or gift jars.
Refrigerate, covered, up to 1 week. Serve
with crackers or vegetables.
Spicy Shrimp Salsa Hot Pizza Dip

Ingredients Ingredients
1/2 pound cooked shrimp, peeled, 1 package (8 ounces) cream cheese,
deveined and chopped softened
1 large tomato, chopped 1 teaspoon Italian seasoning
1/4 cup finely chopped onion 1 cup shredded part-skim mozzarella
3 radishes, chopped cheese

1/4 cup minced fresh cilantro 3/4 cup grated Parmesan cheese

2 tablespoons lime juice 1 can (8 ounces) pizza sauce

1-1/2 teaspoons finely chopped seeded 2 tablespoons chopped green pepper

jalapeno pepper 2 tablespoons thinly sliced green onion
1/4 teaspoon salt Breadsticks or tortilla chips
Baked tortilla chip scoops

Directions
Directions In a bowl, beat cream cheese and Italian
In a small bowl, combine the first 8 seasoning. Spread in an ungreased 9-in.
ingredients. Refrigerate until serving. microwave-safe pie plate.
Serve with chips. Combine mozzarella and Parmesan
cheeses; sprinkle half over the cream
cheese. Top with the pizza sauce,
remaining cheese mixture, green pepper Cheesy Bruschetta Spread
and onion.
Microwave, uncovered, on high for 2-3
minutes or until cheese is almost melted,
rotating a half-turn several times. Let
stand for 1-2 minutes. Serve with
breadsticks or tortilla chips.

Peanut Butter Granola

Pinwheels

Ingredients
1 package (8 ounces) cream cheese,
softened
1/2 cup prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups grape tomatoes
1 carton (8 ounces) fresh mozzarella
cheese pearls, drained
Ingredients Minced fresh basil, optional
4 tablespoons creamy peanut butter French bread slices (1/2 inch thick),
2 flour tortillas (8 inches) toasted

2 teaspoons honey
1/2 cup granola without raisins Directions
In a small bowl, mix cream cheese, pesto,
salt and pepper until combined. Transfer
Directions to a greased 3-qt. slow cooker. Top with
Spread peanut butter over each tortilla; tomatoes and mozzarella cheese. Cook,
drizzle with honey and sprinkle with covered, on low until heated though and
granola. Roll up; cut into slices. cheese begins to melt, 1-1/2-2 hours. If
desired, sprinkle with basil. Serve with
toasted bread.
Pina Colada Fruit Dip Garlic Garbanzo Bean Spread

Ingredients Ingredients
1 package (8 ounces) cream cheese, 1 can (15 ounces) garbanzo beans or
softened chickpeas, rinsed and drained
1 jar (7 ounces) marshmallow creme 1/2 cup olive oil
1 can (8 ounces) crushed pineapple, 2 tablespoons minced fresh parsley
drained
1 tablespoon lemon juice
1/2 cup sweetened shredded coconut
1 green onion, cut into 3 pieces
Assorted fresh fruit or cubed pound cake
1 to 2 garlic cloves, peeled
1/4 teaspoon salt
Directions Assorted fresh vegetables and baked pita
In a small bowl, beat cream cheese and chips
marshmallow creme until fluffy. Fold in
pineapple and coconut. Cover and chill
until serving. Serve with fruit, pound cake Directions
or both.
In a food processor, combine the first 7
ingredients; cover and process until
blended. Transfer to a bowl. Refrigerate
until serving. Serve with vegetables and
pita chips.
Super Quick Shrimp & Green heat for 1-2 minutes on each side or until
golden brown and cheese is melted.
Chili Quesadillas
Meanwhile, in a small bowl, mash
avocado with salsa and garlic salt. Serve
with quesadillas.

Chunky Mango Guacamole

Ingredients
1-3/4 cups shredded cheddar cheese
1 cup peeled and deveined cooked small Ingredients
shrimp
3 medium ripe avocados, peeled and
1 can (4 ounces) chopped green chilies, chopped
drained
1 large mango, peeled and chopped
2 green onions, thinly sliced
1 large tomato, chopped
8 flour tortillas (8 inches)
1 small red onion, chopped
1 medium ripe avocado, peeled and pitted
1/4 cup chopped fresh cilantro
2 tablespoons salsa
3 tablespoons lime juice
1/4 teaspoon garlic salt
1 teaspoon salt
Assorted fresh vegetables and tortilla
Directions chips

In a bowl, combine the cheese, shrimp,

green chilies and green onions. Place half
Directions
of the tortillas on a greased griddle;
sprinkle with cheese mixture. Top with In a large bowl, combine the first five
remaining tortillas. Cook over medium ingredients; stir in lime juice and salt.
Serve with vegetables and chips.
Garlic-Dill Deviled Eggs Caramel Apple and Brie
Skewers

Ingredients
12 hard-boiled large eggs Ingredients
2/3 cup mayonnaise 2 medium apples, cubed

4 teaspoons dill pickle relish 1 log (6 ounces) Brie cheese, cubed

2 teaspoons snipped fresh dill 1/2 cup hot caramel ice cream topping

2 teaspoons Dijon mustard 1/2 cup finely chopped macadamia nuts

1 teaspoon coarsely ground pepper 2 tablespoons dried cranberries

1/4 teaspoon garlic powder

1/8 teaspoon paprika or cayenne pepper Directions
On each of 6 appetizer skewers,
alternately thread apple and cheese
Directions cubes; place on a serving plate. Drizzle
Cut eggs lengthwise in half. Remove yolks, with caramel topping; sprinkle with
reserving whites. In a bowl, mash yolks. macadamia nuts and cranberries.
Stir in all remaining ingredients except
paprika. Spoon or pipe into egg whites.
Refrigerate, covered, at least 30 minutes
before serving. Sprinkle with paprika.
Spicy Crab Dip Cover and microwave on high until
bubbly, 2-3 minutes. Serve warm with
crackers or vegetables.

Dill Vegetable Dip

Ingredients
1/3 cup mayonnaise
2 tablespoons dried minced onion
2 tablespoons lemon juice
Ingredients
2 tablespoons white wine or white grape
juice 1 cup sour cream

1 tablespoon minced garlic 1/2 cup mayonnaise

1/2 teaspoon cayenne pepper, optional 1 tablespoon finely chopped onion

1/2 teaspoon hot pepper sauce, optional 2 teaspoons dried parsley flakes

2 packages (8 ounces each) cream cheese, 1 teaspoon dill weed

cubed 1 teaspoon seasoned salt
1 pound imitation crabmeat, chopped Assorted fresh vegetables
Assorted crackers or fresh vegetables

Directions
Directions Combine the first 6 ingredients; mix well.
In a food processor, combine the first 8 Cover and refrigerate. Serve with
ingredients. Cover and process until vegetables.
smooth. Transfer to a large microwave-
safe bowl. Stir in crab; mix well.
Garlic Chili Cheese Dip Blue Cheese Potato Chips

Ingredients Ingredients
1 package (8 ounces) cream cheese, 1 package (8-1/2 ounces) kettle-cooked
softened potato chips

1 can (15 ounces) chili without beans 2 medium tomatoes, seeded and chopped

1/4 cup finely chopped green onions 8 bacon strips, cooked and crumbled

4 to 8 garlic cloves, minced 6 green onions, chopped

1 can (4 ounces) chopped green chilies 1 cup crumbled blue cheese

1 can (16 ounces) refried beans

1 cup shredded Mexican cheese blend Directions
Breadsticks Preheat broiler. In a 15x10x1-in. baking
pan, arrange potato chips in an even
layer. Top with remaining ingredients.
Directions Broil 4-5 in. from heat until cheese begins
In a small bowl, beat cream cheese until to melt, 2-3 minutes. Serve immediately.
smooth. Spread into a greased
microwave-safe 1-1/2-qt. dish. Layer with
chili, onions, garlic, green chilies and
refried beans. Sprinkle with cheese.
Microwave, uncovered, on high for 6-8
minutes until cheese is melted and edges
are bubbly. Serve warm with breadsticks.
Pressure Cooker Cheddar high for 5 minutes. Quick-release
pressure.
Bacon Ale Dip
Select saute setting, and adjust for
medium heat. Stir in cheese and heavy
cream. Cook and stir until mixture has
thickened, 3-4 minutes. Transfer to
serving dish. Sprinkle with onion and
reserved bacon. Serve with pretzel bun
bites.

Loaded Baked Potato Dip

Ingredients
18 ounces cream cheese, softened
1/4 cup sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and
Ingredients
crumbled 2 cups reduced-fat sour cream
2 cups shredded cheddar cheese 2 cups shredded reduced-fat cheddar
1/4 cup heavy whipping cream cheese

1 green onion, thinly sliced 8 center-cut bacon or turkey bacon strips,

chopped and cooked
Soft pretzel bites
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Directions
Hot cooked waffle-cut fries
In a greased 6-qt. electric pressure cooker,
combine cream cheese, sour cream,
Directions
mustard and garlic powder until smooth. In a small bowl, mix the first 5 ingredients
Stir in beer; add bacon, reserving 2 until blended; refrigerate until serving.
tablespoons. Lock lid; close pressure- Serve with waffle fries.
release valve. Adjust to pressure-cook on
Cheesy Snack Mix Bacon Cheese Spread

Ingredients Ingredients
3 cups Corn Chex 1 package (12 ounces) bacon strips,
chopped
3 cups Rice Chex
1/2 cup chopped pecans
3 cups cheddar miniature pretzels
4 cups shredded sharp cheddar cheese
1/4 cup butter, melted
2 cups mayonnaise
1 envelope cheesy taco seasoning
1 small onion, chopped
2 cups white cheddar popcorn
2 tablespoons finely chopped sweet red
pepper
Directions 1/8 teaspoon cayenne pepper
In a large microwave-safe bowl, combine Assorted crackers
cereal and pretzels. In a small abowl, mix
melted butter and taco seasoning; drizzle
over cereal mixture and toss to coat. Directions
Microwave, uncovered, on high 3-3-1/2 Cook bacon until crisp; drain. Meanwhile,
minutes or until heated through, stirring in a large bowl, combine the next 6
once every minute. Stir in popcorn. ingredients. Stir in bacon. Serve with
Transfer to a baking sheet to cool crackers.
completely. Store in an airtight container.
Bacon Cheeseburger Balls milk until smooth. Add cheese and bacon;
mix well.
Shape cheese mixture into 36 balls. Shape
one beef portion around each cheese ball.
In a shallow bowl, beat eggs for coating.
Place cracker crumbs in another bowl. Dip
meatballs into eggs, then coat with
crumbs.
Heat oil in a large cast-iron or other heavy
skillet over medium heat. Cook meatballs
until meat is no longer pink and coating is
golden brown, 10-12 minutes.

Caramel-Toffee Apple Dip

Ingredients
1 large egg
1 envelope onion soup mix
1 pound ground beef
2 tablespoons all-purpose flour
2 tablespoons 2% milk
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
COATING: Ingredients
2 large eggs 1 carton (12 ounces) whipped cream
cheese
1 cup crushed saltines (about 30 crackers)
1-1/4 cups caramel apple dip
5 tablespoons canola oil
1 package (8 ounces) milk chocolate
English toffee bits
Directions Apple wedges
In a large bowl, combine egg and soup Directions
mix. Crumble beef over mixture and mix
well. Divide into 36 portions; set aside. In Spread cream cheese into a serving dish.
another large bowl, combine the flour and Layer with apple dip and sprinkle with
toffee bits. Serve with apple wedges.
Hearty Rye Melts Cheesy Quesadillas

Ingredients Ingredients
1/2 pound lean ground beef (90% lean) 4 flour tortillas (8 inches), warmed

1/2 pound bulk pork sausage 1-1/2 cups shredded Mexican cheese
blend
1-1/2 teaspoons chili powder
1/2 cup salsa
8 ounces Velveeta, shredded
24 slices snack rye bread
Directions
Fresh parsley sprigs, stems removed
Place the tortillas on a greased baking
sheet. Combine the cheese and salsa;
Directions spread over half of each tortilla. Fold over.

In a large skillet, cook the beef and Broil 4 in. from the heat for 3 minutes on
sausage over medium heat until no longer each side or until golden brown. Cut into
pink, breaking into crumbles; drain. Add wedges.
chili powder and cheese; cook and stir
until cheese is melted. Spread a heaping
tablespoonful on each slice of bread.
Place on a baking sheet.
Bake at 350° for 12-15 minutes or until
edges of bread begin to crisp. Garnish
with parsley. Serve warm.
Spinach Dip in a Bread Bowl Fill the shell with dip; set on a large
platter. Arrange the bread pieces and
vegetables around it and serve
immediately.

Chunky Blue Cheese Dip

Ingredients
2 cups sour cream
1 envelope (1 ounce) ranch salad dressing
mix
Ingredients
1 package (10 ounces) frozen chopped
spinach, thawed and well drained 1 package (8 ounces) cream cheese,
softened
1/4 cup chopped onion
1/3 cup sour cream
3/4 teaspoon dried basil
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1 round loaf of bread (1 pound)
1 cup crumbled blue cheese
Raw vegetables
1/3 cup minced fresh chives
Toasted chopped pecans, optional
Directions
Apple and pear slices
In a large bowl, combine first six
ingredients. Chill for at least 1 hour. Cut a Directions
1-1/2-in. slice off the top of the loaf; set Beat first 4 ingredients until blended;
aside. Hollow out the bottom part, leaving gently stir in blue cheese and chives.
a thick shell. Cut or tear the slice from the Transfer to a serving bowl. If desired,
top of the loaf and the bread from inside sprinkle with pecans. Serve with apple and
into bite-sized pieces. pear slices.