Appetizers

Wow, where has this week gone?  It’s Wednesday & it’s a late post…We celebrated my grandmother’s 87th birthday this weekend & I ended up cooking & creating the rest of the weekend…these appetizers are what I was working on.  They were a hit with everyone.

The pumpkin dip is a dip that I’ve been making for years for Thanksgiving – a hit every year, I just needed to make it non-dairy this year.  Most years, there is not one drop left at the end of the day…it’s that good.

The pumpkin dip recipe is not an original recipe for me, however, I don’t remember where I got the original, so I cannot give credit to the one who did create it, but I greatly thank them for it!

No pictures yet, I’ll try to get the pictures up soon.

 

Pumpkin Dip
2 ½ cups

1 package (8 oz) non-dairy cream cheese

1 jar marshmallow crème

½ – ¾ cup canned pumpkin

¼ teaspoon each:

Ground Cinnamon

Ground Nutmeg

¼ to ½ teaspoon vanilla extract

 

Mix all ingredients until well blended; cover and refrigerate several hours before serving.

 

 

Caramel Dip

(From Watkins extract box)
Recipe here

changes:  add 1 jar marshmallow creme

Combine all ingredients; cover and refrigerate several hours before serving.

 

Butter Birthday Cake Dip

4 ounce box instant vanilla pudding

3/4 to 1 cup non-dairy milk (I used almond)

1 jar marshmallow creme

8 oz non-dairy cream cheese

1/2 teaspoon vanilla extract

1/8 to 1/4 teaspoon butter flavoring (I use Watkins brand; found at the local super Wal-Mart)

Sprinkles

 

Whisk the vanilla pudding mix and milk until smooth & mix is dissolved; add vanilla & butter flavoring; whisk until combined.  Add marshmallow creme & cream cheese & whisk/blend until thoroughly combined; add in 1/8 to 1/4 c sprinkles & fold in.  Put in serving dish & sprinkle top with additional sprinkles; cover and refrigerate several hours before serving

 

For all sweet dips:  serve with apple slices and ginger snap cookies.  You could also use graham crackers and animal crackers.  Gingerdoodles would also be awesome!

 

Non-Dairy Cheese Ball

8 ounces non-dairy cream cheese

1/2 block of American Cheese product (Follow Your Heart), shredded

1/2 block of Provolone Cheese product (Follow Your Heart), shredded

2-3 cloves garlic, minced finely (or to taste, I like lots of garlic so I used 2 huge cloves)

salt & pepper to taste

1-2 teaspoons Hot & Smokey or similar spice mix (this is really to taste, I would probably use more, but a really spicy mix I would just use a small amount ~ use your best judgement)

2 -3 green onions, finely chopped

2-3 tablespoons bacon bits (either cooked & crumbled or use imitation or your favorite vegan version).

 

Mix all ingredients until well blended; place in serving dish, sprinkle top decoratively with parsley or paprika; cover and refrigerate several hours before serving.  Serve with crackers & vegetables.

 

 

Enjoy!

Do you have a favorite appetizer you share with your family at Thanksgiving (or any other holiday/event)?  What other flavors of sweet dip do you think there should be?  Comment & let me know.

 

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