Conquered Grape Appetizers
Here are my favorite appetizers when hosting Red Wine Bandit, Wine Tycoon, Chardonnay Cellars or Hollywood & Vine
Red Pepper Spread (Red Wine Bandit)
1 8-oz. package softened cream cheese
3 T. mayonnaise
4 T. red pepper spread (from jar)
Blend all together and serve with crackers.
Apple, Cheese and Turkey Cups (Wine Tycoon or Chardonnay Cellars)
½ c. (1/4” cubes) Swiss or Cheddar cheese
½ c. (1/4” cubes) red apple – peeled and cored
½ c. (1/4” cubes) cooked turkey breast
3 T minced fresh fennel
2 T. finely chopped green onion tops
2 T. lemon juice
2 T. olive oil
pepper to taste
2 boxes mini-filo shells, thawed
In bowl mix all ingredients (except shells). Chill for one hour. At serving time, spoon mixture into shells and serve. Makes 30 appetizers.
Sushi di Italia (Hollywood & Vine)
3 c. cooked white rice, cooled
1 c. grated Parmesan cheese
2/3 c. half and half
½ c. finely chopped fresh basil
8-10 large, thin slices of Italian prosciutto
1 – 7 oz. jar roasted peppers, cut into thin strips
Combine rice, cheese, half and half and basil in large bowl. Place a slice prosciutto on cutting board; spread 1/2 cup rice mixture evenly over ham, pressing slightly. Arrange a few pepper strips lengthwise down the center over rice; carefully roll into a log, about 8 inches long and 1 1/2 inches in diameter. Repeat with remaining ham slices; refrigerate 15 minutes. Cut each roll crosswise into 1-inch pieces, placing on platter, cut side up, to resemble sushi. Serve at room temperature.
French Bread Appetizer (Wine Tycoon)
1 can chopped green chilies
8 oz Monterey Jack cheese, shredded
½ lb. Softened butter
1 clove garlic, minced
1 c. mayonnaise
French bread, cut into slices
Blend all ingredients and spread onto bread. Bake at 350 degrees until cheese melts.
Chicken Dip (Chardonnay Cellars or Hollywood & Vine)
1 8-oz. cream cheese, softened
½ tsp. Soy sauce
½ T. mayonnaise
1 T. onion
1 can chicken
Mix all ingredients together and chill until ready to serve.
Shrimp Spread (Chardonnay Cellars or Wine Tycoon)
1 can small shrimp, drained and chilled 8-oz. cream cheese, softened
½ stick butter or margarine, softened
1 T. lemon juice
1 small onion, chopped
pepper to taste
Mix cream cheese, butter, lemon juice, onion and pepper. Stir in shrimp, put into serving dish and chill for at least one hour. Serve with crackers or bread sticks.
Cheddar Bites (Red Wine Bandit or Hollywood & Vine)
1 c. shredded Cheddar Cheese
3 T. butter, room temperature
½ c. flour
½ c. chopped green olives
1 8-oz. can water chestnuts, chopped
1 egg
Mix cheese and butter, then blend in flour. Add olives, water chestnuts and egg; mix well. Using a teaspoon, drop mixture onto nonstick, ungreased cookie sheets, and bake at 400 degrees for 10-15 minutes. Yield: 30-40 appetizers. NOTE: Cheddar bites can be frozen prior to baking. Add 5 minutes to the baking time.
Creamy Bruschetta Spread (Red Wine Bandit or Wine Tycoon)
1 8-oz. cream cheese, softened
2 T. finely chopped fresh basil
1 clove garlic, crushed
1 medium tomato, chopped
½ c. chopped cucumber
1 small onion, chopped
1 small can sliced black olives
2 T. Italian Dressing
Mix cream cheese, basil and garlic until well blended. Spread into circle on a serving plate. Combine tomato, cucumber, onion, olives, and dressing. Just before serving spread veggie mixture into the center of the cheese, and serve with sliced French bread or crackers.
Hot Broccoli Cheese Dip (All)
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian Dressing Mix
1 (10 ounce) package frozen chopped broccoli, thawed, well drained
1 (8 ounce) package KRAFT Shredded Cheddar Cheese, divided
Heat oven to 350 degrees. Beat cream cheese, sour cream and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well. Spread into 9-inch pie plate.
Bake 20 minutes. Sprinkle with remaining Cheddar cheese; bake 5 minutes or until melted.
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Red Pepper Spread (Red Wine Bandit)
1 8-oz. package softened cream cheese
3 T. mayonnaise
4 T. red pepper spread (from jar)
Blend all together and serve with crackers.
Apple, Cheese and Turkey Cups (Wine Tycoon or Chardonnay Cellars)
½ c. (1/4” cubes) Swiss or Cheddar cheese
½ c. (1/4” cubes) red apple – peeled and cored
½ c. (1/4” cubes) cooked turkey breast
3 T minced fresh fennel
2 T. finely chopped green onion tops
2 T. lemon juice
2 T. olive oil
pepper to taste
2 boxes mini-filo shells, thawed
In bowl mix all ingredients (except shells). Chill for one hour. At serving time, spoon mixture into shells and serve. Makes 30 appetizers.
Sushi di Italia (Hollywood & Vine)
3 c. cooked white rice, cooled
1 c. grated Parmesan cheese
2/3 c. half and half
½ c. finely chopped fresh basil
8-10 large, thin slices of Italian prosciutto
1 – 7 oz. jar roasted peppers, cut into thin strips
Combine rice, cheese, half and half and basil in large bowl. Place a slice prosciutto on cutting board; spread 1/2 cup rice mixture evenly over ham, pressing slightly. Arrange a few pepper strips lengthwise down the center over rice; carefully roll into a log, about 8 inches long and 1 1/2 inches in diameter. Repeat with remaining ham slices; refrigerate 15 minutes. Cut each roll crosswise into 1-inch pieces, placing on platter, cut side up, to resemble sushi. Serve at room temperature.
French Bread Appetizer (Wine Tycoon)
1 can chopped green chilies
8 oz Monterey Jack cheese, shredded
½ lb. Softened butter
1 clove garlic, minced
1 c. mayonnaise
French bread, cut into slices
Blend all ingredients and spread onto bread. Bake at 350 degrees until cheese melts.
Chicken Dip (Chardonnay Cellars or Hollywood & Vine)
1 8-oz. cream cheese, softened
½ tsp. Soy sauce
½ T. mayonnaise
1 T. onion
1 can chicken
Mix all ingredients together and chill until ready to serve.
Shrimp Spread (Chardonnay Cellars or Wine Tycoon)
1 can small shrimp, drained and chilled 8-oz. cream cheese, softened
½ stick butter or margarine, softened
1 T. lemon juice
1 small onion, chopped
pepper to taste
Mix cream cheese, butter, lemon juice, onion and pepper. Stir in shrimp, put into serving dish and chill for at least one hour. Serve with crackers or bread sticks.
Cheddar Bites (Red Wine Bandit or Hollywood & Vine)
1 c. shredded Cheddar Cheese
3 T. butter, room temperature
½ c. flour
½ c. chopped green olives
1 8-oz. can water chestnuts, chopped
1 egg
Mix cheese and butter, then blend in flour. Add olives, water chestnuts and egg; mix well. Using a teaspoon, drop mixture onto nonstick, ungreased cookie sheets, and bake at 400 degrees for 10-15 minutes. Yield: 30-40 appetizers. NOTE: Cheddar bites can be frozen prior to baking. Add 5 minutes to the baking time.
Creamy Bruschetta Spread (Red Wine Bandit or Wine Tycoon)
1 8-oz. cream cheese, softened
2 T. finely chopped fresh basil
1 clove garlic, crushed
1 medium tomato, chopped
½ c. chopped cucumber
1 small onion, chopped
1 small can sliced black olives
2 T. Italian Dressing
Mix cream cheese, basil and garlic until well blended. Spread into circle on a serving plate. Combine tomato, cucumber, onion, olives, and dressing. Just before serving spread veggie mixture into the center of the cheese, and serve with sliced French bread or crackers.
Hot Broccoli Cheese Dip (All)
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian Dressing Mix
1 (10 ounce) package frozen chopped broccoli, thawed, well drained
1 (8 ounce) package KRAFT Shredded Cheddar Cheese, divided
Heat oven to 350 degrees. Beat cream cheese, sour cream and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well. Spread into 9-inch pie plate.
Bake 20 minutes. Sprinkle with remaining Cheddar cheese; bake 5 minutes or until melted.
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