Savory Cheeseball & Appetizer Mix Recipes:
Spinach Stuffed Mushrooms
INGREDIENTS:
- You'll need one package of Wind and Willow Spinach-Artichoke Mix
- 8oz cream cheese
- 1/2 stick (1/4 cup) softened butter or margarine*
- Mushrooms and parmesan cheese or bread crumbs
DIRECTIONS:
Combine ingredients and use cheese spread to fill mushroom caps. Top with parmesan
cheese or bread crumbs. Line a baking pan with foil and spray with oil. Spread
mushrooms in the bottom of the pan and bake at 350° for 12: 15 minutes or until
bread crumbs are golden brown.
Spinach-Artichoke Hot Dip
INGREDIENTS:
- You'll need one package of Wind and Willow Spinach-Artichoke Mix
- 8oz cream cheese
- 1/2 stick (1/4 cup) softened butter or margarine*
- 1/4 cup sour cream
- 1/8 cup milk or cream
DIRECTIONS:
Combine and heat on top of stove stirring constantly until smooth. For a spectacular
presentation scoop out the center of a small, round loaf of bread and reserve
the bread pieces. Fill the scooped out area with hot cheese mixture and use
the reserved bread pieces for dipping!
Spinach-Artichoke Hot Hors d'ouvres
INGREDIENTS:
- You'll need one package of Wind and Willow Spinach-Artichoke Mix
- 8oz cream cheese
- 1/2 stick (1/4 cup) softened butter or margarine*
- one 8-oz. can of crescent rolls or pastry dough
DIRECTIONS:
Cut crescents into 3 inch squares Place 1 tsp. of cheese spread in the center
of each square. Fold in half to form a triangle Press to seal edges Cut a slit
in the top to vent steam Sprinkle the top with parmesan cheese if desired. Bake
at 350° for 12-15 minutes or until golden brown. * Low Fat Alternative: Simply
omit butter and use no-fat cream cheese! Some flavors may not set up in a ball,
but still taste great and may be used as a spread!
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