Below are some of our fave appetizers that you can impress your friends with on Oscar night!
1 block (1#) of feta cheese (I don’t like the pre-crumbled kind because I think it is dry)
tomatoes (any kind)…I use about 3 Romas
1 bunch of green onions
Greek Seasoning (I use Cavender’s – found it at Walmart!)
1 large platter
Wet the platter generously with olive oil. Dice the green onions and tomatoes. Throw them on the olive oil. Crumble the feta cheese and throw that on the platter. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.) Mix it gently all together…Slice the baguette and serve! You can put a pretty spoon with this dip or people may just go at it with the bread!
Producer Emilie got this delicious recipe from HERE.
Crescent Bacon-Cheddar Pinwheels
1 (8 ounce) can crescent dinner rolls or refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onions
Heat oven to 350 degrees F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
This crowd favorite recipe is from HERE.
BLT Deviled Eggs
8 hard-cooked eggs
1/3 cup mayo
2 Tbsp. Ranch Dressing
3 slices cooked bacon, crumbled
4 cherry tomatoes, chopped
2 Tbsp. shredded lettuce
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and dressing; mix well. Stir in bacon and tomatoes. Fill egg whites with yolk mixture; top with lettuce.
This fun take on plain ol’ deviled eggs is from HERE.
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained (I can never find these in the can, so I just buy sliced jalapenos and dice them myself. I just eye ball how much I put in the dip.)
1 cup grated Parmesan cheese (I use the grated, not the powdery kind)
1/2 cup Panko bread crumbs
Tony Chachere’s Cajun seasoning (or can just use salt and pepper)
Ritz Toasted Chips
Preheat oven to 375. I sometimes warm the 2 blocks of cream cheese in the microwave to make sure they’re creamy and easy to stir. Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Season this mixture to taste. My friends and family like it hot, so I use hot sauce. I also use a little garlic powder and Tony’s. Pour mixture into an oven safe serving dish. Mix Parmesan cheese and bread crumbs and sprinkle on top of spread. Bake for about 30 minutes or until top is golden. Serve warm! I serve with Ritz Toasted Chips for dipping.
This dip has become one Producer Emilie’s friends ask for at every party!
Cheesy Bacon Rotel Cups
3 (1.9 ounce) boxes of frozen Mini Phyllo (Fillo) Shells (15 per box)
1 cup mayonnaise
1 (10 ounce) can Rotel (diced tomatoes with green chilies), drained
1/2 cup chopped, cooked bacon OR 1 (2.8 ounce) bag Real Bacon bits
1 1/2 cups shredded Colby and Monterey Jack cheese
Preheat oven to 350 degrees F. Remove phyllo shells carefully from their boxes. No need to thaw. Place shells onto a large baking sheet. In a large bowl, mix together the mayonnaise, Rotel tomatoes and bacon pieces. Once combined, stir in the cheese. Scoop 2 Tablespoons of filling into each phyllo shell. Bake for 15- 20 minutes or until golden and cheese is melted. Serve and enjoy!
This finger food fave is from HERE.