Dallas Bartenders

Dallas Bartenders suggest the following easy to prepare and delicious appetizers for casual get together's, catering or formal events.

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Cold Cocktail Appetizer Recipes:

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Anchovy Spread

• tin Spanish anchovy fillets
• 6- large garlic cloves
• 3 1/2 oz. of extra virgin olive oil
• splash of Balsamic vinegar

Take the tin of Spanish anchovy fillets, garlic cloves and extra virgin olive oil, mix together in a blender or food processor with a little Balsamic vinegar. Spread on fresh warm bread.

Beer Cheese Spread

• 8 oz. shredded cheddar cheese
• 4 oz. softened cream cheese
• 1/3 cup beer; a pilsner or robust beer like Guinness
• tsp. Worcestershire sauce
• tsp. chili powder
• 1/2 tsp. ground mustard
• 1/4 tsp. fresh ground red pepper
• tsp. parsley flakes

Combine all ingredients, except parsley, in blender or food processor and blend about 30 seconds until smooth. Add parsley and mix by hand to blend. Cover and refrigerate several hours for the flavors to congeal.

Clam Dip

• 8 oz. carton sour cream
• 6 oz. can of clams
• small can chopped black olives
• one large garlic clove
• several dashes Worcester sauce
• salt & pepper to taste

Mix sour cream, the can of chopped black olives and clams, drained in a medium bowl. Retain the juice. Add one large garlic clove to taste and several dashes of Worcestershire sauce to taste. Add one finely chopped scallion. Slowly pour in the clam juice, being careful not to empty the sediments into the dip. Mix well and refrigerate overnight for best taste.

Cold Cocktail Appetizer Recipes; Dallas Bartenders

Deviled-Egg Dip

• 4- shelled, hard boiled eggs
• tbsp. of Dijon or Dijon-style mustard
• tsp. dry mustard
• 4- tbsp. room temperature sweet butter
• cup sour cream
• 2- tsp. anchovy paste
• tbsp. fresh minced chives
• 2- tsp. fresh minced parsley
• Salt, pepper, cayenne

Dice eggs very fine and mix in a large bowl with mustards, butter, sour cream, anchovy paste, chives and parsley. Mix well and season well with salt and pepper to taste. Sprinkle the top with cayenne and refrigerate 1 1/2 hours prior to serving.

Dill, Feta and Garlic Cream Cheese Spread

• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package feta cheese, crumbled
• 3 cloves garlic, peeled and minced
• 2 tablespoons chopped fresh dill

In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

Fluff Dip for Fruit

• 2 (3 ounce) packages instant vanilla pudding mix
• 1 cup milk
• 1/2 cup amaretto liqueur
• 1 (16 ounce) container frozen whipped topping, thawed

In a medium bowl, mix together the vanilla pudding mix, milk and amaretto liqueur. Beat in the thawed frozen whipped topping. Chill 1 hour in the refrigerator before serving.

Especially good with strawberries, pineapple and bananas.

Cold Cocktail Appetizer Recipes- Dallas Bartenders

Fresh Salmon and Pepper Spread

• 1 lb. fresh salmon boiled
• 3/4 cup mayonnaise
• 1/4 cup green pepper diced
• 2 tbsp. canned pimiento diced
• 2 tsp. lemon juice
• 1 tsp. tarragon vinegar
• 1 tsp. prepared horseradish
• 1 tbsp. fresh dill minced
• Salt and pepper

Remove skin and bones from salmon and chop until finely minced. Place mayonnaise, green pepper and pimiento into blender and blend about 30 seconds until mixture is smooth. Place blended mayonnaise and peppers into a mixing bowl and add salmon, lemon juice, vinegar, horseradish and dill. Mix very well, adding salt and pepper to taste. Chill for 2 hours in refrigerator. Serve with rye bread or rye Melba toast.

Herb and Garlic Cheese Spread

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 teaspoon dill weed
• 1/2 teaspoon thyme leaves
• 1/4 teaspoon oregano leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoned salt

Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week.

Cold Cocktail Appetizer Recipes- Dallas Bartenders

Shrimp Cocktail and Cream Cheese

• 8 oz. package of cream cheese
• 1- bottlecocktail sauce*
• can of baby shrimp
• a splash of lemon juice to taste

Take an 8 oz. package of cream cheese and spread cocktail sauce on top and sides. Take a can of baby shrimp and cover the cream cheese and cocktail sauce with the shrimp. Refrigerate and serve with a small squeeze of lime or lemon when ready. Serve with crackers. Quick, easy and delicious.

*(Cocktail Sauce Recipe: several tbsp. ketchup, one tsp. of horseradish to taste and a splash of lemon juice. Stir well.)

Smoked-Oyster Dip

• 3 1/2 oz. can of smoked oysters
• pint of sour cream
• tsp. grated onion
• tsp. fresh minced chives
• 2- tsp. lemon juice
• 4- dashes Tabasco sauce
• Salt and pepper

Drain oysters well and discard the oil. Pat dry with a paper towel to remove as much oil as possible. Put all ingredients into a blender and mix on high for about 30 seconds until the mixture is thoroughly pureed. Salt and pepper to taste.

Cold Cocktail Appetizer Recipes- Dallas Bartenders

Swiss and Cream Cheese Ball

• 8 oz. cream cheese
• 2- tbsp. fresh chopped thyme or 2 tsp. dried (divided use)
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. salt
• 2- tbsp. gin or vodka
• 10 oz. (2 1/2 cups) grated Swiss cheese
• 2/3 cup chopped smoked ham
• 1/2 cup chopped fresh chives

In a food processor or large bowl, mix the cream cheese, one-half the thyme, salt, pepper and gin or vodka. Mix until a smooth consistency develops.

Add Swiss cheese and ham and beat vigorously but still retaining the texture of the Swiss cheese and ham. The resulting mixture should now be rather soft and will benefit refrigeration for a few hours before the final process is complete.

Dampen hands and divide the mixture into two balls. Now roll the balls around the remaining thyme and chives. Wrap each cheese ball separately in plastic wrap and refrigerate until ready to serve.

Cold Cocktail Appetizers- Dallas Bartenders© '05-'07; Dallas Catering

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