Appetizers

Easy cheese balls 

2pkg cream cheese
1pkg fine shred sharp cheddar
1 block medium cheddar shredded
1pkg onion soup/dip mix
1tsp. Minced garlic.


Directions:
Mix/mash together or use food processor until well blended. Add 1/2pkg fine shred reg cheddar.
Add-in ideas: bacon, ham, jalepeno. Refrigerate to firm. Make big or small balls. Roll in nuts (optional).

 Extra Easy Hummus

Ingredients:
1 (15 ounce) cangarbanzo beans, drained, liquid reserved

1 clovegarlic, crushed

2 teaspoonsground cumin

1/2 teaspoonsalt

1 tablespoonolive oil

 

Directions:

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Fajita-Style Quesadillas

Ingredients

• 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
• 1/2 medium onion, halved and thinly sliced
• 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
• 2 teaspoonsvegetable oil
• 4 6-inch white corn tortillas
• Nonstick cooking spray
• 1/2 cup shredded Monterey Jack cheese (2 ounces)
• 2 thin slices tomato, halved crosswise
• 1 tablespoon snipped fresh cilantro
• Light dairy sour cream (optional)
• Cilantro and lime wedges (optional)

Directions:

 

1. In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

2. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

3. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges

Mexican Layered Dip

 

Ingredients

• 16 ozs refried beans
• 1 14 ozs seasoning mix (taco)
• 1 tomato (seeded and chopped)
• 1 cup guacamole
• 1 cup sour cream (room temperature)
• 1 cup sharp cheddar cheese (shredded)
• 12 cup green onions (chopped)
• 14 cup black olives (chopped)

 

Directions

1. Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Skinny Taco Dip

Ingredients:

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives,

Directions:

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.