This week let’s talk about what you eat before your Thanksgiving dinner is ready. We always seem to have a veggie tray, even if it comes from the grocery store. There is never any left. Sister-in-law Christine makes her “traditional Thanksgiving queso” with her homemade salsa. That’s a must as is sister-inlaw Noelia’s guacamole. We normally have cheese and crackers sitting out all day too. And maybe a relish tray as mom calls it, with things like pickles and olives. So, here’s a few for you to try.
This first one can be made ahead and reheated in the crockpot.
Crockpot Spinach Artichoke Dip
1 (10 oz) bag fresh spinach, roughly chopped 1 (14 oz) can artichoke hearts, roughly chopped 1 (8 oz) block cream cheese, cut into cubes 1 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 cloves minced garlic Salt and pepper to taste Add all ingredients to a small crock pot and stir. Put the lid on and set on low for 2 hours. After 1 hour, remove lid, and stir. Replace lid and continue to cook for 1 additional hour.
Stir dip and taste to adjust seasoning with salt and pepper. Serve with crackers or chips.
—kwc— Shrimp Cocktail is always good and can also be made ahead.
Shrimp Cocktail
2 lbs raw shrimp, 16-20 ct, peeled and deveined with tail-on 1-1/2 tbsp olive oil 1/2 tsp sea salt 1/2 tsp black pepper 1 lemon, cut into 4 wedges
Shrimp Cocktail Sauce 1/2 cup ketchup 1/2 cup mild chili sauce, we like Heinz 3-4 tbsp prepared horseradish, or add to taste 1-1/2 tbsp lemon juice, freshly squeezed, or to taste 1 tsp Worcestershire sauce 1/2 tsp hot sauce, such as Tabasco, or to taste Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large, rimmed baking sheet, drizzle with 1 1/2 tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
Bake at 450 for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled. —kwc— This recipe is super easy. This one has bacon in it and the friend I got it from never used it and it was still good. So leave it out if you don’t have time to cook bacon.
Cheddar Ranch Cheese Ball
16 oz cream cheese (softened) 1 packet dry ranch seasoning 1 cup cheddar cheese (shredded) 1/4 cup green onion (diced) 1 cup bacon (cooked and crumbled) In a large bowl mix together cream cheese and dry ranch package.
Add your shredded cheese, green onions, and bacon and mix well and then shape into a ball.
Chill for 1-2 hours to firm. Serve with crackers.
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