Marty's Toasties

Marty Kelly

  • 1/2 C grated Parmesan cheese
  • 1/4 C shredded Monterey Jack cheese
  • 1/2 C chopped onion
  • 1/4 C mayonnaise

Mix all ingredients together until blended. Spread on top of crackers. Put on cookie sheet and broil until bubbly. Makes 24-30.

Deviled Cheese Bites

Phoebe Wilson Dineen

  • 1-3 oz. package cream cheese, softened
  • 2 oz. blue cheese, crumbled
  • 1-2 1/4 oz. can deviled ham
  • 1/4 C chopped walnuts
  • 1/2 C snipped parsley
  • 1/2 package bacon-onion dip mix, or several drops of onion juice
  • Thin pretzel sticks

Blend all ingredients except parsley and pretzels. Chill. Shape into small balls. Roll in snipped parsley and chill until serving time. Insert a pretzel stick into each ball as you would a tooth pick. Makes about two dozen appetizers.

Crab Mold

Nita Bates Dineen

  • 1 tbsp Knox unflavored gelatin
  • 1 can cream of mushroom soup
  • 6 oz. cream cheese
  • 1-7 oz. can crab meat
  • 1 C chopped celery
  • 1/2 C chopped parsley
  • 1 C mayonnaise
  • Onion powder to taste

Mix gelatin with enough hot water to dissolve. Heat soup and add gelatin. Remove from heat. Add remaining ingredients. Put mixture in a three cup mold which has been sprayed with Pam. Refrigerate until firm. Unmold. Serve with crackers or chips.

Spicy Herb Dip

Jan Hammer Dineen

Jenny, my daughter, first tried this at Thanksgiving and it’s now a favorite.

  • 1 C cottage cheese
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 1 garlic clove, minced
  • 1 tbsp minced onion
  • 2 tsp chopped fresh parsley
  • 1 tsp Worcestershire sauce
  • 1 tsp chopped chives
  • 1/2 tsp salt
  • Dash hot pepper sauce

Combine all ingredients in medium bowl and mix well. Cover and refrigerate overnight. Serve with assorted crudites,

Sweet and Sour Franks

Kathleen Dineen Kelly

Dipping Sauce:

  • 1-6 oz. jar mustard
  • 1-8 oz. jar currant jelly

Mix together mustard and jelly. Heat and serve with cocktail franks.

Chip Dip

Mary Dineen Jankowski

  • 1 lb. ground beef
  • 1 lb. velveeta cheese
  • 1 can Rotel peppers
  • 3 tbsp hot picante sauce

Brown ground beef and drain fat. Add remaining ingredients. Melt in microwave and serve with tortilla chips.

Tortilla Roll-Ups

Kate Kelly Hodsdon

  • Flour tortillas
  • Cream cheese
  • Chopped olives
  • Salsa or picante sauce

Combine cream cheese and olives and spread a thin layer on top of tortilla. Roll tortilla tightly. Cut tortilla into 3/4 inch rounds and place on platter. Serve with salsa or picante sauce for dipping.

Chili Dip

Jan Hammer Dineen

  • 1-15 oz. can chili without beans

Heat chili to boiling and add:

  • 1-8 oz. package cream cheese
  • 1 tbsp chili powder
  • 1-4 oz. can diced green chllies
  • 1-4 oz. can sliced black olives

Serve with taco chips.

Vegetable or Chip Dip

Margaret Dineen Prendergast

  • 1-8 oz. package cream cheese, softened
  • 1/3 C catsup
  • Garlic salt
  • Onion salt
  • Beau Monde seasoning
  • 1/2 tsp Worcestershire sauce

Combine cream cheese and catsup and mix until smooth. Sprinkle with garlic salt, onion salt, seasoning, and Worcestershire sauce to taste. Add a small amount of milk to make creamier if desired.

Sausage Hors d'Oeuvres

Marcy Dineen Medeiros

This recipe has stood me in good stead when I need something hot to serve that is also filling!

  • 1-10 oz. jar currant jelly
  • 1-12 oz. jar chili sauce
  • 1/2 C catsup
  • 3 tbsp lemon juice
  • 3 tbsp mustard

Blend all ingredients over low heat until creamy. Add a 12 oz jar of pineapple topping and two packages of smoky sausage links. Bring to a boil. Put in crock pot for one hour.

Mexican Party Dip

Arlene Dineen Parker

  • 1 lb. can refried beans
  • 8 oz. sour cream
  • 1-1/2 C shredded cheddar cheese
  • 1 small can chopped black olives
  • 1 small can diced green chilies
  • 1 C shredded lettuce
  • 1 C salsa

Using a large platter, spread refried beans to cover. Spread sour cream onto beans. Add a layer of lettuce then the cheese, salsa, olives, and chilies. Serve with a huge bowl of tortilla chips and everybody help themselves’

(Now maybe to some, this dip doesn’t sound like something kids would like, but my daughter Erin had a Halloween party in her third grade class last year and, instead of the usual cupcakes or cookies, she asked for this dip. I was a little skeptical of how it would go over and expected most of it would end up back home. When I arrived at school for the party her teacher handed me my platter already washed and said those kids ate it all that morning and wanted more! Her class has asked for this dip at every party since.)

Shrimp and Crab Dip

Colleen Dineen Wellwood and Mary Dineen Jankowski

Layer 1:

  • 16 oz. cream cheese (room temperature)
  • 2 tbsp mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1/2 grated onion
  • Dash garlic powder

Mix and spread on platter.

Layer 2:

  • 1-12 oz. bottle chili sauce.

Spread 2/3 bottle on top of layer 1.

Layer 3:

  • 1-4.6 oz. can shrimp
  • 1-4.6 oz. can crab

Drain well, mix, and spread on layer 2.

Layer 4:

  • 4-6 oz. grated mozzarella cheese

Spread on crab and shrimp. Sprinkle with oregano and parsley. Chill and serve with Ritz crackers.