Pub Grub Recipes



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Cream Cheese and Green Chile Dip

8 ounces cream cheese
1/2 cup mayonnaise
1 cup sour cream
2 (4-ounce) cans chopped green chiles
1 fresh jalapeno, finely minced
1/2 teaspoon Accent

Soften cream cheese at room temperature. Put cream cheese, mayonnaise, and sour cream into the bowl of the food processor. Process until very smooth; add green chiles, jalapeno, and Accent. Process until well mixed.

Serve with fresh raw vegetable sticks or bagel chips.

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Chipotle Spread

1 chipotle chile in adobo, minced
1 cup shredded cheddar cheese
4 tablespoons cream cheese, room temperature
8 tablespoons butter, room temperature

Put all ingredients in the bowl of the food processor. Process until very smooth and creamy. Serve at room temperature.

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Roasted Red Pepper and Cheddar Spread

1 (8-ounce) package shredded sharp cheddar cheese
1 (12-ounce) jar Haddon House roasted red pappers, drained and blotted dry with paper towels
1/4 cup mayonaise, or to taste

Put all ingredients in the bowl of the food processor. Process until desired consistency. More mayonnaise, or a bit of cream, may be used to make a thinner spread.

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Spicy Avocado Dip

2 medium fully ripe Haas avocados, peeled, pitted, & cubed
1 (16-ounce) container sour cream
1/4 cup green onion slices
Juice of 1 lime
1/2 teaspoon chipotle chile flakes (or 1/2 a fresh jalapeno, minced)
2 tablespoons fresh cilantro, minced

Preheat oven to 350 degrees.

Put all ingredients in the bowl of the food processor. Process until desired consistency, chunky or smooth as you prefer. Put in container, cover, and refrigerate for 1 hour or until chilled.

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Smoked Salmon Mousse (Spread or Dip)

1 (3-ounce package) Chicken of the Sea Smoked Salmon
2 (8-ounce package) Philadelphia Cream Cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons capers
1/4 teaspoon anchovy paste
1/4 teaspoon garlic paste
1/4 cup Carnation milk, undiluted

Put all ingredients in the bowl of the food processor. Process until smooth and creamy. Add more milk if it is too thick. Makes about 2 cups.

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Smoky Meatballs

1 (6-pound) bag frozen meatballs
1 (45-ounce) bottle KC Masterpiece Barbecue Sauce
l/2 cup cider vinegar
1/2 cup water

Put barbecue sauce, vinegar, and water in crockpot. Turn crockpot on high.

Put meatballs on two large cookie sheets. Bake in 400 degree oven until completely thawed. Drain grease from pan; add meatballs to crockpot. Stir gently to coat meatballs with sauce. Turn heat down to medium and cook for 3-4 hours. Turn heat down to warm and serve from crockpot.

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Spicy Cocktail Franks

1 (6-ounce) jar prepared mustard
1 (10-ounce) jar red currant jelly
1 pound cocktail franks or regular franks, cut in bite-size pieces

Mix the prepared mustard with the red currant jelly. Add to crockpot or electric skillet. Add franks and heat through. Serve from crockpot or electric skillet. Spear with toothpicks to eat.

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Cream Cheese Schmear

8 ounces cream cheese
1 tablespoon Dijon mustard
2 tablespoons red onion, minced

Pul all ingredients in the bowl of the food processor. Process until smooth and creamy.

VARIATIONS:

Add 1 tablespoon capers
Add 3 tablespoons prepared horseradish
Add 1/3 cup bleu cheese

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