Category: Appetizers

 Sally’s Hot Chicken Dip

My sister Barbara has been cooking almost as long as I have, and she knows a good dish when she tastes something. That’s how she got this recipe for a hot chicken dip from the beautician who has been styling her hair for many years. Sally, whose shop is near Seeley, Wisconsin, offered Barb some hot dip and crackers one cold winter day and then shared the recipe when Barb begged for it.

Sally told her that she got the recipe from a former co-worker years ago who had obtained it from a chef. If you like chicken and cheese, you will probably like this simple way to whip up a tasty appetizer in just a few minutes.

INGREDIENTS:

1 twelve oz. can cooked chicken chunks
1 four oz. can of diced green chilies
1 eight oz. package of cream cheese
1 cup Mayonnaise
1 1/4 cups shredded cheddar cheese
 
PROCEDURE:

Drain the can of chicken and use a fork to shred the chicken into a microwavable mixing bowl. Cut the cream cheese into chunks about a half inch on a side. Combine the ingredients in the bowl, cover lightly and microwave on high for a minute. Stir and microwave for another minute. Continue alternately heating and stirring until the cheeses are melted and the dip is steaming.

Taste and add a dash or two of hot sauce if you wish.

Serve hot with tortilla chips or crackers. This recipe will serve ten to twelve people.

NOTES: The flavor will change with the kind of cheddar you use, so experiment with mild, medium and sharp to find the one you think works best for you.

Sally says any store brand chicken will do. Or if you want to go fresh, use a chicken breast poached in bouillon.

If you want to add a little color to the dish, reserve three or four tablespoons of the cheddar cheese to sprinkle on top of the dip before setting the serving dish before your guests. However, if you are like my sister or me, simply stir in all the cheese before heating. If anyone comments that it looks a little white, just explain that it is an old Scandinavian recipe.

Mushroom Cheese Canapés

This recipe came about years ago because a local grocery had a “Manager’s Special” on sliced fresh mushrooms. After two mornings of mushroom and cheese scrambled eggs, it was obvious that I had to do something with the rest of those fungi.

I decided to try combining some ideas from other recipes to make my own version of a cheese and mushroom canapé. Success! They disappeared before the first glasses of wine were emptied! Once when we served them, a friend who happens to be a very good cook asked for the recipe, so you may want to try these too.

They are really easy to make and eat.

INGREDIENTS:

8 to 10 slices French bread, depending on size
4 ounces chopped mushrooms
1 T butter
1/16 tsp. powdered garlic
1/16 tsp. salt
3/4 cup French fried onions
1 – 1 1/2 T mayonnaise or miracle whip
3/4 – 1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 – 1 tsp. grated parmesan cheese
1/2 – 1 tsp. dried or fresh chopped parsley

PROCEDURE:

Move a rack to the top position and preheat the oven to 500 degrees.

Grate a generous three-quarters of a cup of good sharp cheddar cheese. Clean and chop the mushrooms into a quarter to half-inch dice. Cut and toast eight to ten half-inch thick slices of French bread.

Arrange the slices of toast on a baking sheet. Over medium heat, melt a tablespoon of butter in a small skillet and braise the chopped mushrooms until they start to turn golden. Add a dash of garlic powder and salt to the mushrooms while they are cooking.

Turn the heat to low and stir the onion rings, mayonnaise, cheese and Worcestershire sauce into the mushroom and onion mixture. Remove the pan from the heat and spread the mixture on the toasted bread slices. Dust them with parmesan cheese and dried or fresh chopped parsley.

Bake in a hot oven on an upper rack four to five minutes until the mushroom mixture is just beginning to brown. Serve the warm slices whole or cut in halves or quarters.

NOTE: You can make these canapés ahead of time and bake them when your guests arrive. You may need to increase the baking time by two or three minutes if the slices are cold when you put them in the oven.