Composed Appetizer Platter Food

APPETIZER PLATTER

Appetizer Platter image

I was looking for an appetizer dip that was a little different with a touch of heat and came across this recipe that has a bit more than a touch of heat and spice but I thought this sounded perfect for get togethers. Recipe source: Simply Simpatico, a community cookbook

Provided by ellie_

Categories Cheese

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) package taco seasoning mix
3 avocados, mashed
3 tablespoons sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1 (4 ounce) can green chilies, drained and chopped
4 green onions, greens only chopped
1/2 lb cheddar cheese, shredded
1/2 lb monterey jack cheese, shredded
12 ripe olives, pitted and sliced
1 tomatoes, seeded and cubed
chili powder, to taste
parsley, garnish
1 (7 ounce) bag tortilla chips

Steps:

Use a glass pie plate or a glass serving dish and this will be made in layers.
Layer 1: mix together refried beans and taco seasoning. Spread on pie dish, but not all the way to the edges.
Layer 2: Mash the avocados with sour cream, lemon juice and garlic salt. Spread on top of bean mixture.
Layer 3: Sprinkle green chiles and green onions over all.
Layer 4: Combine cheeses and sprinkle over covering the previous layers completely.
Layer 5: Decorate with sliced olives and tomatoe cubes.
Sprinkle chili powder over all and garnish with parsley.
Serve with tortilla chips.

Nutrition Facts : Calories 436.2, Fat 29.9, SaturatedFat 11.7, Cholesterol 49.3, Sodium 537.2, Carbohydrate 28.4, Fiber 8.2, Sugar 2.1, Protein 17.1

COMPOSED APPETIZER PLATTER

Composed Appetizer Platter image

Make and share this Composed Appetizer Platter recipe from Food.com.

Provided by Lennie

Categories Vegetable

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 heads fresh cauliflower, washed and cut into bite-size pieces (or 1 head cauliflower and 1 head broccoli, if desired)
1 pint grape tomatoes or 1 pint cherry tomatoes, washed
2 (10 ounce) cans button mushrooms, drained
2 cups baby carrots, washed (and scraped, if necessary)
1 cup pitted california black olives (Kalamata olives can also be used) (optional)
1/2 small red onion, sliced
1 (8 ounce) bottle Italian salad dressing (or your favourite bottled vinaigrette salad dressing)
3/4 lb cooked shrimp, peeled but with tails left on
4 hard-boiled eggs, peeled and halved
fresh ground black pepper, to taste

Steps:

The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl.
Pour entire bottle of dressing over veggies and mix well.
Tightly cover and refrigerate overnight, stirring before you go to bed.
In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.

Nutrition Facts : Calories 244.8, Fat 12.2, SaturatedFat 2.3, Cholesterol 182.9, Sodium 796.7, Carbohydrate 18.1, Fiber 5.1, Sugar 9.6, Protein 18.7

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