Category Archives: Vegetarian

Appetizers, Dips, Vegetarian

Cheesy Pizza Dip

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1 8 oz. package Neufchatel cheese
1/2 cup pizza sauce
1/2 cup lowfat mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons red and yellow bell pepper, chopped
1 teaspoon Italian seasoning
Spread Neufchatel cheese onto bottom of microwaveable 9 inch pie plate.  Cover with pizza sauce, top with remaining ingredients.  Microwave on high for 2 minutes or unti heated through.  Serve with crackers.
Makes 2 cups or 16 servings, 2 tablespoons each.
16  Servings
Appetizers, Cheese, Vegetarian

Cheese Bites

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1/2   8 oz. package cream cheese
1     16 oz. can refrigerated buttermilk biscuits, flaky kind
1/2   cup jalapeno jelly
1.Cut cream cheese into 24 pieces and let soften.
2. Seperate each biscuit into thirds, making 3 rounds.  Press biscuit rounds into bottom and up sides of 24 mini-muffin cups.  Spoon about 1 tsp. pepper jelly into each biscuit cup.  Top each with 1 cream cheese piece.
3. Bake at 425 for 8 to 10 minutes or until golden brown.  Let stand for 10 minutes before serving.
*alternate version
Mix cream cheese, chopped green onion, chopped sun dried tomatoes, pepper, salt and oregano.  let sit in fridge overnight to blend flavors.  Fill biscuit cups using melon baller, or a teaspoon.
24  Servings
Appetizers, Pizza, Vegetarian

Biscuit Pizzas

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1 package Grands Buttermilk Biscuit dough
1 cup pizza sauce
1 cup mozzarella cheese, shredded
pepperoni, or your favorite pizza toppings
1. Press each biscuit to a 6″ round and place on greased cookie sheets.
2. Top with pizza sauce, cheese and pepperoni.
3. Bake in 375 degree oven, 10 – 15 minutes.
*Vegetarian: omit pepperoni

8  Servings
Appetizers, Cheese, Vegetarian

Basil Cheddar Cheese Ball

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1 cup fresh basil, loosely packed 
2 8 oz. packages cream cheese 
1/2 cup cheddar cheese, shredded 
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper
2/3 cup walnut halves, finely chopped
In a food processor, combine basil, cream cheese, cheddar & parmesean cheeses and black pepper.  With slightly wet hands, roll into a ball; coat with walnuts.  Chill before serving.
24  Servings
Appetizers, Dips, Vegetarian

Artichoke Spinach Dip

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2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES
Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.
Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.
Follow Dip Preparation steps below using fresh artichokes.
DIP PREPARATION
Mix all ingredients in a large bowl, except bread and extra virgin olive oil.
Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.
Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.
4  Servings