Recipes for Chips and Appetizer Dips

Recipes by Kitchen of Eastern Arabia/Debbie Marshall, Manel, TX. Copied from www.recipesource.com

• 1 package Arab bread (pita bread
• seasonings* -- to taste

1. Cut Arab bread into 8 equal wedges. Pull apart each wedge to make 2 pieces.
2. Arrange as many pieces as you can on cookie sheet. Sprinkle with seasonings. Bake at 400F degrees for 5 minutes or until lightly toasted.

*Suggested seasonings: Seasoned salt, lemon pepper, Cajun seasoning, Baharat

Serving Ideas : These are great for dipping into Hommus or Tzatziki!

NOTES: So easy to make. Keep bread in freezer; thaw only minutes before making chips. These keep well in a zipper bag for days.

Makes 2-½ cups. Prep: 10 minutes. Cook about 10 minutes.

• 2 large boneless, skinless chicken breast halves (1 pound total)
• 6 tablespoons hot sauce (such as Frank's)
• 1 package (9 oz.) cream cheese, cut into 1-inch chunks
• ½ cup ranch or blue cheese dressing
• ½ cup shredded cheddar cheese

1. Place chicken breasts in a medium-size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for 6 to 7 minutes or until internal temperature reaches170° on an instant-read thermometer. Remove chicken to a plate to cool. Shred, using 2 forks.
2. Place chicken and hot sauce in a medium-size skillet. Heat through. Add cream cheese and dressing and heat until well blended. Add half the shredded cheese; stir until melted.
3. Place in a crock; sprinkle top with remaining cheese. Serve warm (reheat in microwave if needed) with crackers.

In a food processor bowl, whirl 8 oz. cream cheese; 2 oz. (about ½ cup) frozen artichoke hearts, thawed; 1/3 cup freshly grated parmesan; 1 tablespoon chopped fresh parsley; 2 tsp. fresh lemon juice; ½ tsp. each salt and freshly ground black pepper; ¼ tsp. grated fresh lemon zest; and one small garlic clove, finely chopped, until mixture is blended and artichokes break into small pieces. Makes 1½ cups.

Serve with crackers, crostini, or crudités; you can even use it as a sauce for grilled fish or chicken.

Recipe from Sunset Magazine, March 2007

Copied from an old episode of The Martha Stewart Show....

Brush flour tortillas with oil and sprinkle chile powder.

Place in stack and cut in wedges. Add salt before baking.

Bake 350°F 8-10 minutes.

Recipe by Lisa Whicker, Jubail, KSA. Recipe copied from recipesource.com

* Exported from MasterCook II *

Recipe By Lisa Whicker/ Jubail, KSA

• 1 can chickpeas
• 2 cloves garlic
• 1/4 cup lemon juice, or more - to taste
• 1 teaspoon salt
• 1/3 cup tahini (sesame paste)
• 3 tablespoons olive oil
• chopped parsley or cilantro
• paprika or cayenne pepper

Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice, salt and tahini (tahina) in blender container. Process until smooth, using some of the reserved chick pea liquid as needed.

Place into small bowl. Drizzle olive oil on top and sprinkle with parsley (or cilantro) and paprika (or cayenne). Serve with crackers or pita chips (see recipe above for "Arabic Bread Chips").

Mash 2 cups well-done cooked beans and add ½ cup chili sauce and 1 cup shredded Monterey Jack cheese. Keep warm in chafing dish.

This dip goes along with Mary Valverde's Albondigas (Meatballs) which are put on bamboo skewers, kept warm in chafing dish; and used as an accomaniement to this dip.

This recipe was given to me many years ago, by Norma Curzi - a friend of the family; and it's delicious!

• 1-½ lb. liver sausage (like Oscar Meyer)
• 1 clove garlic, mashed
• 8 stalks green onion, chopped
• Parsley - a good handful - chopped

Mix above ingredients and shape into an oval form. Chill well

• 1 8-oz. pkg. cream cheese (softened)
• Juice from ½ lemon
• Garlic powder (to taste)
• Mayonnaise (to moisten)

Mix cream cheese, lemon juice and garlic powder together and moisten with mayonnaise. Spread over chilled ball and serve with crackers. Can sprinkle chopped parsley over frosting - makes a nice presentation!

From Toni's Kitchen......

To 1 cup mayonnaise, add 1 (2-oz.) can of mushrooms, drained and finely chopped.

1 Tablespoon capers, drained and chopped; and 2 Tablespoons prepared mustard. Chill. Serve with salads and on canapes.

Originally from Spice Islands Beau Monde Ad; then given to me by Lenora Frazier, Redding, California

Prep Time: 5 Minutes Chill Time: 30 Minutes

• 2/3 cups mayonnaise
• 2/3 cup sour cream
• 1 Tablespoon green onion, chopped
• 1 Tablespoon Spice Islands Parsley Flakes
• 1/2 teaspoon Spice Islands Beau Monde Seasoning
• 1/2 teaspoon Spice Islands Dill Weed

Mix mayonnaise, sour cream, green onion, parsley, Beau Monde seasoning, and dill weed in a small bowl. Cover and chill a minimum of 30 minutes to blend flavors.

Serve with crackers and vegetable crudites.

Serve well-chilled.

Makes: 4 cups Prep: 15 minutes Cook: 9 minutes Bake at 350°F for 10 minutes.

"This dip can easily be doubled for a crowd. I made it recently, and it was the hit of the party." - Staci Morrissey, Whitehall, Pennsylvania

• 2 tablespoons unsalted butter
• 1 medium onion, peeled and chopped
• 1 pckage (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 jar (6 oz.) marinated artichokes, drained and chopped
• 1 package (8 oz.) cream cheese, cut into cubes
• ½ pint sour cream
• 1-½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• Tortilla chips, pita chips or crackers, for serving

1. Heat oven to 350°F
2. In a large skillet, melt butter over medium heat. Add onion and cook for about 8 minutes, stirring occasionally, until golden. Add garlic and cook for about 1 minute. Stir in spinach, artichokes, cream cheese, sour cream, 1 cup of the cheddar cheese, the Parmesan, paprika, pepper, salt and red pepper flakes. Stir well
3. Place dip in an oven-proof 2-quart dish and top with remaining ½ cup of cheddar cheese. Bake at 350°F for 10 minutes or until warmed through. Serve with chips or crackers on the side.

Printed from Family Circle Magazine

Greek Yogurt Dip

Serve this Greek condiment with grilled pita bread, sliced tomatoes, red onion, cucumbers and sweet peppers

• 4 cups fat-free Greek yogurt, strained
• 4 cloves garlic, minced
• 1 large cucumber, shredded, with juice squeezed out (very important, or it gets watery!
• 3 oz. olive oil
• 1½ oz. wine vinegar
• Pinch of salt

Mix the ingredients in a bowl and let infuse for at least 2 hours, preferably overnight, before serving.

Serve as a dip with the pita bed and veggies; or as an accompaniement to pork or lamb.

Serving Size 2 Tbs. = 30 calories, 2g fat, 15mg. sodium, 1g carbs, 2g protein, no fiber or cholesterol.

Molly Ringwald's Serving Tips:

• Store in a glass container (never plastic) to keep it tasting fresh.
• Add a little finely chopped dill for the "Island" version.

Recipe courtesy of Molly Ringwald, as printed in Parade Magazine - 2/13/2011.

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