Category Archives: Appetizers

Sun-Dried Tomatoes

Sun-Dried Tomato and Pesto Cheese Spread


  • 4 cloves garlic, peeled

    Sun-Dried Tomatoes
  • 11/2 C fresh basil leaves
  • 1 tsp fresh lemon juice
  • 1/4 C pine nuts
  • 2 T extra virgin olive oil
  • 2 2/3 C softened cream cheese
  • 1/4 C freshly grated Parmesan cheese
  • 1 1/3 C sun-dried tomatoes, packed in oil, drained
  • 1/3 C tomato paste
  • 3/4 C butter
  • salt and pepper to taste


  • Chop the garlic in a food processor.
  • Mix in basil, lemon juice, pine nuts and olive oil.  Process until well blended.
  • Mix in 1/3 cup cream cheese and Parmesan cheese.  Blend using pulse setting until almost smooth.
  • Transfer the mixture to a medium bowl.
  • Coarsely chop sun-dried tomatoes in the food processor.  Mix in tomato paste and 1/3 cup cream cheese.
  • Blend until smooth.
  • Place 2 cups cream cheese and butter in a medium bowl.  Using an electric mixer, beat until fluffy.  Season with slat and pepper.
  • Lightly grease a 1 1/2 quart baking dish.  Line dish with plastic wrap so that the wrap extends over sides of the dish.
  • Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish.  Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture.
  • Cover and chill in the refrigerator 8 hours, or over night.
  • Carefully invert dish onto platter and remove plastic to serve.

Serve with crackers

photo by: Lenny Montana

Cream Cheese Chicken Wontons


  • whipped cream cheese
  • 1 whole small chicken breast
  • 1 clove garlic, minced
  • 1/2 onion chopped finely(if desired)
  • seasoning salt
  • poultry seasoning
  • 1 package won ton skins
  • cooking oil or shorting for deep-fat fryer
  • sweet and sour sauce, chinese mustard and/or soy sauce


  • Skin, bone, and finely chop chicken.  In skillet cook chicken, garlic, onion (if desired) and seasonings in 1 T of cooking oil.  Combine whipped cream cheese with chicken mixture and put onto a wonton skin.  Fold wonton skin over to shape a triangle or fold 4 corner to make a square.
  • Place in deep-fat fryer until wonton skin is golden brown.
  • Serve with sweet and sour sauce, chinese mustard and soy sauce

Artichoke Dip



  • 1 14oz jar Artichoke Hearts
  • 2 Garlic Cloves Diced
  • 1/4 Onion
  • 1 4 oz green chilies
  • 8 oz package Parmesan Cheese
  • 1 C Mayo
  • 1 C Sour Cream
  • Salt
  • Green onions


  • Combine all ingredients
  • Pour into a pie plate or casserole dish
  • Sprinkle top with Parmesan cheese
  • Cook for about 20-25 minutes or until it’s little golden brown on top.  Garnish with green onion


  • party platter
  • serve with baguette, crackers or your favorite veggies