Dried beef dip, cheeseburger dip, homemade hummus


This is the time of the year for football entertaining and getting ready for the holidays. Here are three great appetizers.
Dried beef dip
8 oz. dried beef finely chopped
8 oz. sour cream
8 oz. cream cheese at room temperature
3 TBS minced onion
2 TBS horseradish, optional
bread bowl, optional
On low speed in a mixing bowl, beat together sour cream and cream cheese. Fold in onion. Fold in horseradish, if desired, then stir in dried beef. If you are using a bread bowl, hollow out the center and fill with prepared dip. Otherwise bake in a small oven-safe dish at 325 for 25 minutes. Serve hot with bread cubes.
Cheeseburger dip
1 lb. ground beef
12 oz. bacon
1 pkg. cream cheese, 8 oz. softened
1-1/2 C shredded mozzarella cheese
1/2 C grated Parmesan cheese
1 14-oz. jar pizza sauce
1 tsp. Italian seasoning
1 tsp. garlic powder
Brown hamburger and drain; then bake bacon and crumble. Combine all ingredients in slow cooker and cook on low 2 to 3 hours. Serve with bread or tortilla chips.
Homemade hummus
1 15-oz. can garbanzo beans, drained
4 TBS Tahini
4 TBS lemon juice
1 clove garlic, minced
1 tsp. cumin
1 tsp. coriander
1 tsp. sugar
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 C olive oil
Drain garbanzo beans. Place in food processor with remaining ingredients, except olive oil. Slowly pour all of oil in while processing. Taste and adjust seasonings as desired. Serve with toasted pita bread.
The husband said, “I wish I was as brave as my kid who just ate zero bites of her dinner and then asked my wife for a snack six minutes after the table was clear.”
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)

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