This week is a little different because I have four appetizer/dip recipes to serve as described, together or separately.
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Appetizer dough balls
7-1/2 oz. pizza dough
olive oil
Beef dip
Philly cheesesteak, chopped
1 C cooked beef mince
1/8 tsp. kosher salt
black pepper to taste
cooking spray
1 C diced onion
1 C diced green pepper
1/4 C mayonnaise
1/2 C light sour cream
4 oz. light cream cheese, softened
4 oz. shredded mozzarella “provolone”
Spinach and artichoke dip
1 8-oz. pkg. cream cheese softened
1/2 C mayonnaise
1/2 C sour cream
1/2 C chopped artichokes
1/2 C chopped spinach, thawed
1 C grated mozzarella cheese
salt and freshly ground black pepper to taste
Bacon and cheese dip
1-3/4 C sour cream
1 C cream cheese, softened
2-1/2 C shredded cheddar cheese, split
1 C cooked bacon bits
1/4 C chopped spring onions
1/2 tsp. salt
1/2 tsp. pepper
Buffalo Chicken Dip
2 C shredded cooked chicken
1 8-oz. pkg. cream cheese, softened
1/2 C hot sauce
1/2 C sour cream
1 C cheddar cheese
1 clove garlic minced
1 tbsp. chives
Pre-heat oven to 350 degrees. Grease and line a deep-sheet pan. Mix together all ingredients for each dip until combined. Roll pizza dough into about 45 1-in. balls and place around edge of sheet pan and make a cross through the middle to create four equal quarter spaces. Spread one dip into each of the quadrants and smooth. Brush dough balls with olive oil and let sit for 20 minutes, then bake for 20-30 minutes until dough balls are golden brown and dips are bubbling. Serve while warm.
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Thought – “Never tick off old people. The older they get, the less life in prison is a real deterrent.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
Monday, April 12
