I had a hard time picking out just one appetizer to share with you, so I am going to share two! The first one is from my mother-in-law; she is the hostess with the mostess!
HOT ONION SOUFFLE
12-16 ounces frozen chopped onions (3-4 cups)
24 oz. cream cheese, softened
2 cups parmesean (one whole can)
½ cup mayo (not Miracle Whip)
Thaw onion. Roll in paper towels and squeeze to remove as much liquid as possible. Preheat oven to 425. Stir together onions, cream cheese, parm.cheese, and mayo.
Transfer to 2 qt. soufflé dish. Bake 15 minutes or until golden brown. Serve with an assortment of crackers.
The next one is one of my own creations:
Kim’s 3 Olive Tapenade
1 cup pitted Kalamati olives, drained
1 cup pitted ripe black olives, drained
1/3 c. pitted green olives, rinsed and drained
Take about ten of each type of olive and pulse in blender until fine. Drizzle in olive oil until a paste is formed. Squeeze the juice of half a lemon. Add minced garlic to taste. (maybe a half teaspoon?—I just add until I like the way it tastes) Pulse until combined.
The remaining olives should be minced fine and placed in a bowl. Add the olive paste to the bowl, about a tablespoon of fresh, finely minced flat Italian parsley and about a quarter cup of finely shredded, fresh parmesan cheese. Mix well, adding additional olive oil, if needed to “bring it all together.” Refrigerate for several hours before serving—gets better with time. Serve with a crusty French loaf. Makes approximately 3 cups.
We've got some great recipes so far! I'll be posting updates as recipes are added. Please get your recipes to me by 8 pm. CDT if you want them to be included in the Round-up.
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