Antojitos Minis appetizer (24 servings)
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8-teaspoon chili powder
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12-cup
Cut each tortilla into 6 smaller round pieces. Insert the pieces into
the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack
cheese, Cheddar cheese, tomato, red bell pepper, green onions, black
beans, hot salsa and chili powder in the cups as desired.
Bake appetizers in the preheated oven for 5 minutes or until the cheese
is lightly browned and bubbly. These are wonderful appetizers
Hot Artichoke and Roasted Pepper Dip Appetizer
Makes about 3 1/2 cups Prep: 12 minutes Bake: 20 minutes
1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green
2 teaspoons margarine or butter
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup grated Parmesan cheese
1 7-ounce jar roasted red sweet peppers, drained and coarsely chopped
1 cup mayonnaise, salad dressing, or light mayonnaise dressing*
1/8 teaspoon ground black pepper
1 tablespoon snipped fresh parsley
2 tablespoons grated Parmesan or Romano cheese
Assorted vegetable dippers, flat breads, or assorted crackers
In a skillet cook sliced leek or onion in hot margarine or butter until
tender but not brown. Remove from heat. Stir in artichoke hearts, the
1-cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing,
and black pepper.
Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading
evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
Bake uncovered, in a 350-degree oven about 20 minutes or until heated
through. Or, micro cook on medium-high power for 6 to 8 minutes or until
heated through, turning dish halfway through cooking time. Serve with
assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.
*Note: Do not make with fat-free mayonnaise dressing or salad dressing.
Dip will not set.
Nutritional Information Nutritional facts per serving
Calories: 40, total fat: 4g, saturated fat: 1g, cholesterol: 4mg, sodium:
71mg, carbohydrate: 1g, fiber: 0g, protein: 1g, vitamin A: 2%, vitamin
C: 10%, calcium: 3%
Hot Crab Dip Appetizer
8 oz. Philadelphia cream cheese
3 oz. canned crab (or fresh)
Tabasco sauce or hot pepper sauce to taste
1 tbsp. Rose's limejuice
Sourdough bread cut in chunks for dipping
In saucepan on medium temperature, melt cream cheese. When melted, add
drained crabmeat and stir. Watch so mixture doesn't scorch. Add hot
sauce to taste; add limejuice. Cook until bubbling.
Serve appetizer in a fondue to keep warm. Dip bread chunks (skewered).
You can make as much as you like by keeping equal parts of crab and
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