New Year's party dips and spreads

It’s just about time to change the calendar to January, 2013 and the last of the 2012 holiday celebrations are about over. Traditionally, there are a lot of parties with the main focus on food and beverages. Appetizers are the fore runer in the food department. There are usually veggies, fresh fruit, different kinds of crackers and chips, tiny meatballs and sausages and a lot of various kinds of spreads and dips to grace the serving table, so it’s recipes for spreads and dips today.

PINEAPPLE CHEESE DIP
1-8 oz. can pineapple tidbits 2-8 oz. pkgs. cream cheese, softened
1-8 oz. can sliced water chestnuts, drained and chopped
3 T. chopped fresh chives or 1 T. minced onion
1 t. seasoned salt
1/4 t. pepper
1 c. chopped pecans Fresh snipped parsley Assorted crackers Drain pineapple, saving 1 T. juice.
In a small bowl, combine rest of ingredients, (except parsley and crackers). Stir in the 1 T. pineapple juice; mix well. Garnish with parsely. Cover and chill. Serve with crackers and breadsticks. Makes about 3-1/2 cups.

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MEXICAN 7 LAYER DIP
1-16 oz. can refried beans
1 T. taco seasoning mix
1 c. each, sour cream, chunky salsa, shredded lettuce and Mexican style shredded cheese
1/2 c. green onion slices
2 T. slice ripe olives In a small bowl, combine beans and taco seasoning. Spread onto bottom of a 9” pie plate or quiche dish. Later rest of ingredients, in order given, over bean mixture; cover and refrigerate for 1-2 hours or until chilled. Serve with corn chips. Note: To make ahead: prepare as directed; cover. Refrigerate up to 2 hours.

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HOT PIZZA DIP
6 oz. cream cheese, softened
1/2 c. sour cream
1 t. leaf oregano
1/2 c. pizza sauce
1 c. Mozzarella finely shredded cheese
1/4 c. each, sweet red pepper, diced and green onions, sliced 1/2 c. grated Parmesan cheese In a bowl, combine first 3 ingredients; stir until smooth. Spread onto a 9” pie plate or quiche pan. Top with pizza sauce and next 3 ingredients. Sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or until cheese is melted. Serve with crackers or breadsticks.

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CARAMEL RUM FRUIT DIP
1/2 c. butter or margarine
1-14 oz. pkg. unwrapped caramels
1/4 c. chopped pecans
1 T. each, milk and rum In 2-qt. saucepan, melt butter and caramels over low heat, stirring occasionally, till caramels are melted (12-15 minutes). Stir in pecans, milk and rum. Stir vigorously to incorporate butter. Keep warm. Use as a dip for slices of apples, pears and bananas or serve over ice cream. Makes 1-1/2 cups.

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CREAMY CHICKEN SPREAD
1-1/2 c. chopped, cooked chicken breast
1-8 oz. pkg. fat-free cream cheese, softened
1/2 c. each, diced celery and fat-free mayo
2 T. diced onion Paprika Combine all ingredients in a medium bowl (except paprika). Stir vigorously until well mixed. Transfer to another bowl; lightly sprinkle with paprika. Cover and chill.
Makes 2-1/2 cups.

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SALMON SPREAD
2-15 oz. cans salmon, drained, boned and flaked
1-8 oz. pkg. light cream cheese, softened
1 T. each, minced onion, prepared horseradish and lemon juice
2 T. light mayo
1-1/2 t. dill weed
1 c. light sour cream Dill or snipped parsley for garnish - optional Club crackers, dark cocktail bread or other crackers of your choice In a mixing bowl, combine first 7 ingredients; mix well. Transfer to a serving plate and shape into a loaf or ball. Spread top with sour cream. Makes about three cups.

Thought for the Day: I hope 2012 has been a good year for you and your loved ones. I wish you a safe, healthy and happy 2013...the good Lord willing and if the creeks don’t rise! In our case...if the snow doesn’t get much deeper! I’m getting on the bandbox, as I usually do at the end of the year. It goes something like this: Have fun at your New Year’s eve party, but if you think you can’t have fun unless you get inebriated, in other words drunk, you’re not as smart as you think you are! I’m sounding a little sassy but listen up: You’ll feel a lot better on January 1st when you wake up in the morning.