Blue Cheese Endive Bites

Prep time: 10 minutes

8 oz. cream cheese, softened

4 oz. crumbled Blue cheese

2 tablespoons butter 

2 green onions, sliced

1/8 teaspoon pepper

24 small endive leaves

1 to 2 ripe pears, thinly sliced

 24 toasted walnut pieces

Place cheeses, butter, green onions and pepper in the bowl of a food processor; mix until smooth.  Transfer mixture to a pastry bag fitted with a fluted tip or into a zipper seal bag with the end snipped off. Pipe into endive leaves. Place 2 pear slices and 1 walnut piece on each.  Mixture may also be piped directly onto slightly thicker pear slices and garnished with coarsely chopped walnuts.  Makes  24 appetizers.

Variations:  Filling may also be piped into cherry tomatoes, snow peas, tiny sweet peppers or onto baguette slices. 

Boneless Buffalo Chicken Wings

Prep time: 10 minutes

Cook time: 20 minutes

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together equal parts buffalo wing sauce and melted butter. Dip raw chicken tenders in mixture then roll in finely crushed cracker crumbs. Place on baking sheet and coat liberally with olive oil cooking spray. Bake for 20 minutes, coating with cooking spray again after 10 minutes.

Buffalo Wing Ranch Dip

Serve with Crispy Buffalo Wings or your favorite hot wings.

Prep time: 10 minutes

1 (16-oz.) container sour cream

1/3 cup buffalo hot wing sauce

1/3 cup minced green onions

1/3 cup minced celery

2 tablespoons dry ranch dip mix

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. May be prepared 2 days ahead.

Buffalo Wing Dip

Prep time: 10 minutes

1 cup plain Greek yogurt

2 to 3 tablespoons buffalo hot wing sauce

2 teaspoons dry ranch dressing mix

Garlic salt and onion powder to taste

Buffalo wing sauce, minced celery, crumbled blue cheese

Stir together yogurt, buffalo wing sauce, ranch seasoning, garlic salt and onion powder in a small bowl. Transfer to a decorative bowl and drizzle with a little buffalo wing sauce. Sprinkle with celery and blue cheese. Serve with cut vegetables or naan bread. Makes 1 cup.

Black Bean, Corn and Cheese Salsa

Serve with tortilla chips or use as a condiment for your favorite Mexican dishes. 

Prep time: 10 minutes

1 cup very small cubes pepper-Jack or chipotle Cheddar cheese

1 cup salsa

2 teaspoons Tajin Classico or other chili and lime Mexican blend seasoning

1 (15.25-oz.) can corn, well drained

1 (15-oz.) can black beans, rinsed and well drained

Optional stir-ins:

Diced green chiles, chopped roasted red peppers, diced avocado, sliced ripe olives and chopped fresh cilantro

California Olive Tapenad Trio

A Trio of Tapenades

These tapenades are easy to prepare and may be made a day in advance. A bonus for the busy hostess!

Spicy Asian Tapenade

Serve with crisped won ton wrappers* or vegetable sticks.

Prep: 10 minutes  Cook: 5 minutes   Chill: 1 hour  Serves: 8 to 10

2 (6-oz.) cans California Ripe Black Olives, well drained

1/2 cup minced onion

2 tablespoons each: olive oil and rice vinegar (unseasoned)

1 1/2 tablespoon grated fresh ginger

1 tablespoon Sriracha sauce

1/4 teaspoon sesame oil 

2 cloves garlic, minced

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. 

*Coat won ton wrappers with olive oil cooking spray and season lightly with salt. Bake at 400°F for 5 minutes or until golden.

Mexican Tapenade

Serve with good quality tortilla chips.

Prep time: 10 minutes

Chill time: 1 hour

2 (6-oz.) cans California Ripe Black Olives, well drained

1/4 cup lightly packed fresh cilantro leaves

2 tablespoons each: extra virgin olive oil and lime juice

2 cloves garlic, minced

2 green onions, sliced

1 canned chipotle pepper plus 2 tsp. adobo sauce from can

Place all ingredients in a food processor and pulse on and off until finely chopped. Cover and chill for 1 hour. Makes 8 to 10 servings. 

California Tapenade

Serve on crackers or toasted baguette slices.

Prep: 10 minutes   Chill: 1 hour  Serves: 8 to 10

1/2 cup chopped shallots

1/4 cup chopped smoked sun-dried tomatoes 

2 tbsp. each: extra virgin olive oil and white balsamic vinegar

2 cloves garlic, minced

1 (6-oz.) can Lindsay Naturals Whole Green Olives, well drained

1 (6-oz.) can ripe black olives, well drained

1/4 cup lightly packed fresh basil

Sea salt and freshly ground pepper to taste

Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped. Add olives and basil and pulse again until chopped. Cover and chill for 1 hour.

Enter Data

Cheddar and Brie Pimento Cheese Spread

This quick version of a southern classic gets a creative up-do with the addition of Crème de Brie. It’s great for a gathering or for gift giving over the holidays. 

Prep time: 15 minutes

Chill time: several hours

2 (6-oz.) containers Alouette Sharp Cheddar Soft Spreadable Cheese

1 (5-oz.) container Alouette Crème de Brie Original Cheese Spread

2 cups coarsely shredded sharp Cheddar cheese

1 cup coarsely shredded Monterey Jack cheese

3 tablespoons finely minced onion

2 teaspoons Worcestershire sauce

1/4 teaspoon cayenne pepper or to taste

2 (4-oz.) jars chopped pimentos, well drained

Stir together all ingredients in a large bowl. Spoon into gift giving-size jars or bowls and store in the refrigerator, covered tightly, until ready to give or serve. This spread is best if chilled overnight to let flavors blend. Serve on soft or toasted French baguette slices, crackers or celery sticks. Makes about 4 cups. Recipe may be doubled.

Note: This delicious spread makes the ultimate grilled cheese sandwich when cooked between buttered slices of bread. Use baguette slices for a great appetizer. 

Caraway Breadsticks

Breadsticks like these are sold in bakeries all across Italy. Crisp and crunchy, these are completely addictive!

Prep time:  30 minutes   

Rise time: 1 1/2 hours   

Cook time: 30 minutes  

1 cup warm water

1 teaspoon sugar

1 packet instant dry yeast

3 tablespoons extra virgin olive oil, plus additional for topping

1 1/2 teaspoons sea salt

1 cup each: all-purpose flour, dark rye flour and brown rice flour

3/4 cup shredded Swiss cheese

1 teaspoon caraway seeds

1/2 teaspoon dried dill

Place water in a large mixer bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Stir in oil and salt. 

Stir together flours and add half to the bowl, beating until mixture is smooth. Add remaining flour a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer, using a dough hook for 5 minutes or until dough is smooth and elastic. Beat in herbs, fennel or cheese as listed below. Shape into a ball and place in a lightly oiled bowl; turn to coat both sides. Cover with a damp cloth and let rise in a warm spot for 1 hour or until dough has doubled in size. Punch dough down and knead several times. Tear into 1-inch pieces and roll into long thin sticks. Place on parchment-lined baking sheets and let rise for 30 minutes more. Preheat oven to 350°F. Brush breadsticks with oil. Bake for 30 minutes or until golden brown. Let cool then store in an airtight container. 

Variations:

Knead in 1 1/2 tsp. dried basil , rosemary or fennel seed or 1/3 cup grated Parmesan or Grana Padano cheese. Sprinkle with grated cheese if you like.

Cheddar Almond Crackers

These crackers can simply  be cut into squares, or liven things up by cutting them into shapes using cookie cutters. 

Prep time: 30 minutes

Cook time: about 10 minutes per batch

2 cups coarsely chopped white Cheddar cheese

3/4 cup slivered almonds

2 cups flour

1/2 cup cold butter, cut into pieces

1 teaspoon each: dried thyme, onion powder and coarse pepper

1/2 teaspoon smoked sea salt or garlic salt

3 to 4  tablespoons ice water

Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Place cheese and almonds in a food processor and pulse until both are finely chopped. Add flour, butter and seasonings and process forms large crumbs. Add ice water and pulse on and off until mixture starts to hold together. Remove from processer and gather into a ball, pressing to keep dough together. Roll a 1/4 of the dough at a time 1/8-inch thick on a lightly floured board and cut into squares or desired shapes using cookie cutters. Place on baking sheets and bake for about 10 minutes or until very lightly browned.

Cheese and Veggie Tostaditas

Starting this recipe with a great salsa keeps it simple and adds loads of flavor. Bake this mixture on chips, or serve cold as a dipper. 

Prep time: 15 minutes

Cook time: 12 to 15 minutes

1/2 cup salsa

1/2 cup shredded pepper-Jack or Mexican blend cheese

1/3 cup coarsely chopped ripe olives

2 tablespoons frozen or canned corn kernels

2 tablespoons snipped fresh cilantro

2 tablespoons thinly sliced green onions

24 round seasoned or plain tortilla chips

Sour cream and guacamole

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together salsa, cheese, olives, corn, cilantro and green onions in a small bowl. Place tortilla chips on baking sheet and top with equal amounts of vegetable mixture. Bake for 12 to 15 minutes or until chips are crispy and lightly browned. Makes 8 appetizer servings.

Cheese Crisps

Prep time: 10 minutes

Cook time: 10 minutes 

1 1/4 cups shredded Parmesan cheese

3/4 cup shredded sharp Cheddar cheese

1/2 cup panko breadcrumbs

1/2 teaspoon crushed dried rosemary

1/2 teaspoon smoked pepper or pepper

Preheat oven to 400°F and a large baking sheet with parchment paper. Toss all ingredients together in a medium bowl. Spread thinly on baking sheet and bake for 10 minutes or until golden brown. Let cool completely, then break into pieces. Store in an airtight container. May be prepared several days ahead.

Chile and Bacon Quiche Cups

Prep time: 15 minutes  

Cook time: 15 minutes  

Makes: 24 mini quiches

24 pot sticker or egg roll wrappers
1 cup shredded Mexican blend cheese
3 tablespoons bacon bits 

3 tablespoons thinly sliced green onion tops

3 tablespoons diced green chiles

4 eggs
2/3 cup milk

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Preheat oven to 400°F and coat 24 mini muffin cups with nonstick cooking spray. Press a pot sticker or won ton wrapper into each cup, pressing firmly into the bottom. Place equal amounts of cheese, bacon bits, green onions and chiles into each lined cup. Whisk remaining ingredients together well and carefully pour into cups. Bake for 15 minutes, tenting with foil if the tops brown too quickly. Serve warm. May be frozen in a tightly covered container. Microwave or bake to reheat, or place briefly in an air fryer. 

Variation:

Cheddar and Roasted Red Pepper Quiches

• Replace Mexican blend cheese with sharp Cheddar cheese .

• Replace diced green chiles with roasted red peppers.

• Replace Mexican seasoning blend with garlic salt. 

Chipotle Avocado Cheese Dip

Prep time: 10 minutes

1/2 cup chopped pepper-Jack cheese

1/2 cup fresh pico de gallo

1/4 cup rinsed, drained black beans

1/4 cup chipotle salsa

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

1 large avocado, peeled, pitted and cut into 1/4-inch cubes

Yellow and blue tortilla chips

Stir together cheese, pico de gallo, beans, salsa, cilantro and lime juice in a medium bowl. Lightly stir in avocado. Serve with tortilla chips. Makes about 2 cups.

Make ahead tip:

Stir together all ingredients except avocado and chips. Cover and refrigerate for several hours or until ready to serve. Stir in avocado just before serving.

Chipotle Avocado Yogurt Dip

For extra flavor without extra heat, add a bit more of the adobo sauce that the peppers are packed in. 

Prep time: 10 minutes

1 cup Chobani Plain Greek Yogurt

1 tablespoon minced chipotle peppers in adobo sauce

1 large ripe avocado, mashed

Garlic salt to taste

Snipped fresh cilantro

Stonefire Cheddar Naan Crisps or tortilla chips

Stir together yogurt, chipotle peppers, avocado and garlic salt in a medium bowl. Press plastic wrap directly onto the surface and refrigerate until ready to serve. This dip is best served within 1 hour after preparing. Garnish with cilantro just before serving and serve with naan crisps or tortilla chips.

Chipotle Chorizo Queso Dip

Serve in a cast iron skillet to help keep this dip warm.

Prep time: 5 minutes

Cook time: 16 minutes

1 (8-oz.) package  pork or soy chorizo

1 cup chipotle salsa

8 oz. shredded Monterey or Pepper Jack cheese

1/4 cup diced green chiles

Warmed corn or flour tortilla wedges, tortilla chips or crisp potato skins

Preheat oven to 350°F. Cook chorizo in medium skillet over medium heat for 5 minutes. Stir in salsa and cook for 1 minute more. Transfer to a cast iron skillet or a 9-inch baking dish and top with cheese and peppers. Bake for 10 minutes or until cheese is melted. Serve with tortillas, tortilla chips or potato skins. Makes 12 appetizer servings.

Chipotle Walnut Crackers

Prep time: 20 minutes

Cook time: 10 minutes

1 cup flour

1 cup masa (corn flour)

1/2 cup butter, cubed

1 (6-oz.) package Croc Onion Chipotle Cheese, cubed

1 teaspoon Tajin Clasico Seasoning

1 teaspoon chipotle chili powder

3/4 cup walnut halves and pieces

3 to 4 tablespoons ice water

Place all ingredients except walnuts and water in a food processor and pulse on and off. Add walnuts and water and pulse again until dough sticks together when gently pressed together. Turn onto a board and knead lightly until dough comes together. Shape into a 2-inch in diameter log and press firmly to make sure there are no air gaps. Roll several times to smooth out dough. Cover tightly with plastic wrap and refrigerate until very firm. (May be prepared up to a week in advance at this point.) Preheat oven to 400°F and line 2 baking sheets with parchment paper. Cut dough into 1/8-inch thick slices and place on prepared baking sheets. Bake for 8 to 10 minutes or until golden brown. Makes about 3 dozen crackers.

Chunky Orange Guacamole

Chopped fresh orange gives this guacamole a fresh citrus twist and tangy Greek yogurt adds a creamy texture. 

1/2 cup fresh pico de gallo

1/4 cup finely chopped fresh orange

3 tablespoons plain Greek yogurt

1 teaspoon lime juice

2 ripe but firm avocadoes, peeled, pitted and diced

Salt and pepper to taste

In a medium bowl stir together all ingredients except avocadoes until well blended. Stir in avocado, mashing slightly with the back of a spoon but still leaving nice chunks. Season to taste with salt and pepper.

Pico De Gallo

Prep time:  10 minutes

Dice 1/2 pound ripe tomatoes. Place in a medium bowl with 1/2 cup chopped onion and 1 medium minced jalapeno pepper. Stir in 1 tablespoon lime Juice. Season withgarlic salt and chopped fresh cilantro. Makes about 1 1/2 cups.

Chutney Lime Naan Dipper

Serve with Stonefire Naan Bread or Mini Naan Dippers.

Prep: 10 minutes  Makes: 1 1/4 cups

1 cup plain Greek yogurt

1/4 cup mango chutney*

1 tablespoon chili garlic sauce

1 tablespoon lime juice

Sea salt to taste  

Snipped fresh cilantro or chives

Crispy Naan Dippers

Stir together yogurt, chutney, chili garlic sauce and lime juice in a small bowl. Season with salt. Sprinkle with cilantro or chives. Serve with Crispy Naan Dippers or warmed naan bread.

*If chutney has large fruit chunks, finely chop before adding to dip. 

Cilantro Lime Yogurt Dip

Serve with cut fresh veggies, tortilla chips or warmed tortilla wedges. 

Prep time: 10 minutes

1 cup plain Greek yogurt

2 tablespoons chopped fresh cilantro

1 tablespoon thinly sliced green onion tops

1 tablespoon fresh lime juice

3/4 teaspoon lime zest

1/2 teaspoon sugar

1/4 teaspoon salt

Stir together all ingredients in a medium bowl. Cover and chill for at least 1 hour for flavors to blend. Makes about 1 cup.

Classic Guacamole

Prep time: 5 minutes

3 large ripe avocados

1/3 cup fresh pico de gallo

3 tablespoons Chobani Plain Greek Yogurt

2 teaspoons lime juice

1/2 teaspoon garlic salt

1/2 teaspoon Tajin Clasico Seasoning

Mash avocadoes in a large bowl, then stir in remaining ingredients.