Fruit Dip

Serve with an assortment of fresh fruit.

Fruit Dip

8 oz. cream cheese
1/4 c. powdered sugar
2 T. sour cream
1 pint (12 oz.) strawberries, hulled

Combine all ingredients in a food processor or blender and pulse until smooth.

Strawberry Soup

My favorite way to serve this is in china teacups with powder sugar-dusted ladyfingers on the saucer. The following ingredients will make 2 servings, so multiply the ingredients as needed.

Strawberry Soup

1 lb. strawberries, hulled
3 T. honey (or sugar)
2 T. sour cream
2 T. fresh lime juice
1 T. fresh tarragon leaves

Put all ingredients into a blender and pulse until smooth.

Midnight Cheese Spread

This got it's name from the layer of finely chopped black olives garnishing the top. A very creamy spread with a mellow taste. Serve with any type of cracker or bread.

Midnight Cheese Spread

1/2 c. softened butter (no substitutes)
1 (8-oz) pkg cream cheese
1/2 c. mayonnaise
1 (6-oz) jar refrigerated cheddar cheese spread
1-1/2 tsp. garlic powder
Chopped black olives


In a bowl, combine, butter, cream cheese, mayonnaise, cheddar cheese and garlic powder. With a mixer, beat until mixture in well blended and creamy. Place in serving dish.
Sprinkle cheese with chopped black olives. Serve with assorted crackers or bread cubes.

Tortilla Rolls

If you decide to make these, I think you'll be surprised at how good they are. Just looking at the recipe, it would seem to be pretty bland, but it fools ya! I never would have made these myself had I not tasted them first at a picnic. I kept asking around until I found the person who brought them so I could beg for the recipe.
It originally called for 1 can of green chilies, but I increased that to 2 for us. You decide what is best for you.

Tortilla Rolls

2 (8 oz.) pkgs. cream cheese
1 c. sour cream
3 or 4 green onions, thinly sliced (include tops)
2 (4 oz.) cans diced green chilies, drained
1/2 c. chopped black olives, optional
flour tortillas

In a mixing bowl, combine the cream cheese, sour cream, onions, green chilies and olives (if using). Spread a layer of mixture on each tortilla and roll up. Place tortillas in a pan and cover with plastic wrap. Chill at least for a few hours, best if left over night. Slice right before serving. You can use salsa or picante sauce for dipping, if you like.

Vegetable Roll-Ups

These are very similar to vegetable pizza, only better because you don't have to fuss with patting out crescent rolls into a pan and baking them. Can be made up to 3 days ahead and then sliced right before serving. Great little appetizer!

Vegetable Roll-Ups

8 oz. cream cheese
1 c. sour cream
1 c. shredded sharp cheddar cheese
1 envelope Ranch dressing mix (use dry)
3 T. diced onions
1/2 c. carrots, chopped
1 c. broccoli, chopped
1 c. cauliflower, chopped
black pepper, to taste
garlic powder, to taste

flour tortillas

Mix all ingredients together and then spread on the tortillas. Roll up tight and place in plastic wrap. When ready to serve, slice into pinwheels.

Whenever I make these, I have enough filling to spread on 3 (8 inch) tortillas. I then cut those into 10 slices each for a total of 30 appetizers.

Buffalo Chicken Dip

Serve with tortilla chips and celery sticks. You can tone down the heat a little by adjusting the amount of hot sauce. Even the little ones in our family like this, despite the fact that it bites back.

Buffalo Chicken Dip
2 c. cooked, shredded chicken
2 (8 oz) pkg. cream cheese, softened
8 oz ranch dressing
3/4 c. hot sauce (more or less)
2 c shredded cheddar cheese

In a greased slow cooker*, combine the chicken and hot sauce. Stir in the cream cheese, ranch dressing and cheddar cheese until well combined. Cook on low for 2 hours or so until hot and bubbly. Serve with tortilla chips and celery.

*Another option is to put into a greased casserole dish and bake uncovered at 350 for 30 minutes or until hot.

Tuna Cracker Spread

Even people who don't care very much for tuna like this simple snack. I also use it as a sandwich filling, adding some finely chopped celery and toasted walnuts, then slathering it on thick slices of honey wheat bread.

Tuna Cracker Spread
1 (6 oz) can tuna, drained
8 oz cream cheese, softened
1 T mayonnaise
1 T onion flakes
1/8 teas garlic powder
splash of lemon juice
chopped nuts
parsley flakes

Mix together the tuna, cream cheese, mayonnaise, onion flakes, garlic powder and lemon juice.
Form into a ball (easier if you refrigerate for an hour or so) then roll in chopped nuts and parsley flakes. Serve with thick, hearty crackers.

Pepperoni Dip

This was served as an appetizer at a bridal shower I attended. Everyone was so surprised that there were only 3 ingredients; it tastes more complicated than that. You can make this in a saucepan or if you want to double or triple the recipe (it goes FAST), then use a crock pot to cook and keep it warm. So simple, but so good. Great game day snack.

Pepperoni Dip
8 oz cream cheese
1 can cream of celery soup, undiluted
1 c chopped pepperoni

Blend together well the soup and cream cheese. Fold in pepperoni. Cook in saucepan over low heat, stirring occasionally for 20-30 minutes. You can also cook in a crock pot on low for 4 hours. Serve with chunky cubes of Italian bread or crispy crackers.