Cheese anyone?
Wednesday, June 23rd, 2010I’m always on the lookout for good appetizer recipes. It’s always a good idea to have an assortment of appetizers for your guest to snack on before the main meal is ready. It also gives you time to socialize with your guest and finalize the dinner preparations. While visiting my dad I found a family cookbook and lots of little gem recipes. Here are a couple of my aunt’s cheese dip/mold recipes. They are easy to put together and add a fun flair to any gathering. Cheese molds can be paired with a wide assortment of crackers, chips, pita chips, veggies or anything you find fitting. Just get creative and have a little fun along the way.
Feta Cheese Mold
Ingredients:
- 8 oz. feta cheese
- 8 oz. cream cheese
- 1/2 stick butter, melted
- 3 T. scallions, tops only
- 1/2 t. garlic powder
*for topping, fresh spinach, pimentos and green onions
Directions:
- Whip together all ingredients
- Pour into a mold lined with plastic wrap or cheesecloth
- Refrigerate overnight
- Turn out and garnish fresh spinach, pimentos, and green onions
Cheese Bombay
Ingredients:
- 8 oz. cream cheese
- 6 oz. sharp cheddar cheese, grated
- 1 T. curry powder
- 2 T. sherry
- 3 garlic cloves, minced
- 1/2 c. mango chutney
- 2 T. scallions, minced
Directions:
- Let cheeses soften to room temperature
- Mash cream cheese with fork
- Add cheddar and mix together
- Add curry powder, sherry and garlic
- Mound on plate and chill for several hours
- Before serving, frost with chutney and sprinkle with scallions