Party Pleasers
These Appetizers & Dips are sure to impress any guest
Buffalo Chicken Dip
2 8oz blocks of cream cheese
1 16oz bottle of Hidden Valley Ranch
1-1 1/4 cup of Franks Red Hot Buffalo Sauce
1 pound of shredded chicken
1-2 cups of shredded cheddar cheese.
Preheat oven to 375°
In a medium saucepan add the cream cheese and ranch dressing. On low heat, melt the cream cheese and ranch together. Be careful- it will bubble and splatter. Once combined, turn off the heat and add your Buffalo Sauce.
Coconut Shrimp
1-2 pounds of raw shrimp - deveined &
shelled
1/2 cup of flour
2 eggs
1/2 cup of Panko
1 cup of sweetened coconut
1 tablespoon of water
1 cup of oil sweet chili sauce
Clean your shrimp. No veins, shells, or tails. Get three bowls for breading station. Add flour, salt and pepper to one, 2 eggs with a tablespoon of water to the second one and your Panko and coconut to the third. Add a few shrimp to the flour. Coat well and tap off the excess. Continued.
Hummus
1 can of chickpeas
1/4 cup of tahini
Juice of 1 lemon
1 clove of garlic
2 TB evoo
1 teaspoon of cumin
Salt and pepper
Water
Blend the first 7 ingredients in a food processor.
Add water to your preferred consistency.
Baked Brie
1 sheet on Puff Pastry (thawed)
1 16oz wheel of Brie
1/2 cup seedless raspberry jam
1/4 cup Brown Sugar
1/4 cup sliced almonds
1/2 cup raspberries
1/2 cup blackberries
1 egg
1 tablespoon water
Crostini or crackers
Preheat oven to 375°.
Thaw 1 sheet of puff pastry for 1 hour.
Add jam to the top of the Brie wheel. Topped with brown sugar, nuts and berries. Place puff pastry over Brie. Tuck the excess sheet under the wheel.