I really, really want to try these. They look very similar to street food we had in China that my boys loved.
french onion chip dip...2 tablespoons canola oil 1 tablespoon butter 2 large Vidalia onions, diced, sauteed in butter 2 cups reduced fat sour cream 1 cup reduced fat mayonnaise 1 teaspoon Nature’s Seasoning (see note below) ¼ teaspoon garlic powder 1 teaspoon Worcestershire 1 teaspoon freshly ground black pepper salt to taste Chill overnight
My Lemon Feta Dip has been the major inspiration of all my summer entertaining and party-going. EVERYONE LOVES IT!
Reuben Dip 1 cup corned beef (Carl Buddig) chopped 1 cup grated Swiss cheese 1 cup grated cheddar cheese 1 cup sauerkraut (drained) 1 cup mayo (I used Hellman’s Light) Mix together in a crock pot and heat until bubbly. Serve with rye crackers (Beth likes triscuits!)(and I like toasted pumpernickel cocktail bread
Baked Crab Rangoon: 12 Won Ton wrappers in mini muffin tins filled with mixture of 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. softened cream cheese, 2 tablespoons light mayonnaise, ½ teas. Sriracha, 2 teas. finely slice chives, fresh ground pepper to taste. Garnish with a sprinkle of chives. Bake 15-20 min. at 350 degrees until lightly golden and warm.