The Lake Channel: Munchie Recipes

Somewhere between lunch and bedtime, a wide variety of snacks and appetizers are usually consumed at the lake. These dips and sauces and snack ideas are the culmination of years of snacking enjoyment!

Homemade Salsa

1 package McCormick Mild Salsa Naturala spices

2 medium avocadoes, remove skin and seed and chop

2 medium tomatoes, chopped

1/2 Cup chopped sweet onion

2 ears of cooked sweet white corn, cool and cut kernels off the cob

Mix everything gently in a serving bowl. Refrigerate at least half an hour. Serve with tortilla chips or scoops. Optionally, add black beans, black-eyed peas, or any other favorites.

Creamy Chip Dip

1/2 Cup sour cream

1/2 Cup ranch dressing

1/4 Cup mayonnaise

1/4 Cup grated parmesan

1/4 Cup crumbled bacon

2 Tbsp. green onion slices

Blend ingredients in serving container. Chill and serve with your favorite dipping chips.

Eileen's Chili Cheese Dip

8 oz. softened cream cheese

15 oz. can chili without beans

1/2 Cup salsa, green chili sauce, picante sauce, or Rotel tomatoes

1/2 Cup sliced black olives (drained)

2 Cups shredded Monterey Jack cheese

Put the cream cheese in a baking dish and flatten lightly. Pour chili, salsa and olives over. Cover all with shredded cheese. Cover and bake at 350° F for 30 minutes. Serve hot. Scoop with tortilla rounds, scoops or sturdier chips. Submitted by Eileen Heusser, Lake Anna, VA.

Boat Dip

1 pint sour cream

1 Cup Mayonnaise

1/3 Cup chopped green onion

2 tsp. Old Bay Seasoning

Combine ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.

Spring Chip Dip

1 package (8 oz.) cream cheese, softened
1/2 small onion, chopped fine
1 teaspoon grated horseradish
1/8 Cup milk

Combine all ingredients in a blender or food processor and blend until smooth. Pour into a serving bowl and refrigerate until thickened.

Greek Veggie Spread

8 oz. softened cream cheese

1/2 Cup chopped tomato

1/4 Cup chopped pitted ripe olives

1/4 Cup finely chopped cucumber

1 tsp. olive oil

1 tsp. lemon juice

2 Tbsp. chopped fresh parsley

¼ tsp. Lemon pepper

1/2 tsp. dried oregano leaves, crushed

¼ Cup crumbled feta cheese

Spread cream cheese evenly on plate. In a small bowl, gently toss remaining ingredients except for feta; let marinate 20 minutes, spoon over cream cheese, sprinkle with feta crumbles. Serve with assorted crackers or toasted pita bread wedges.

Curry Veggie Dip

1 Cup mayonnaise

6 Tbsp. catsup

3 tsp. medium curry powder

2 Tbsp. Worcestershire sauce

2 tsp. grated onion (or chopped very fine)

2 cloves of garlic, minced or crushed
dash of salt and pepper

Combine and chill for one hour before serving with raw vegetables.

Spinach Artichoke Dip

1 (10 oz.) thawed package frozen chopped spinach
1 can (14 oz.) artichoke hearts
2 Tbsp. minced or chopped garlic
1/2 Cup mayonnaise
12 oz. softened cream cheese
2 Tbsp. lemon juice
1 Cup grated Parmesan or Romano cheese
1-1/2 Cups Italian breadcrumbs

Drain spinach; dry between layers of paper towels. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, mayo, cream cheese, lemon juice and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with breadcrumbs. Bake at 375° for 25 minutes, and serve with crackers or breadsticks.

Easy Tortilla Dip
1 package taco seasoning

2 cans of Frito Lay bean dip

4 oz. Sour cream

4 oz. mayonnaise

1 Cup shredded cheese

Spread bean dip on the bottom of pan (9x12 or similar size). Mix sour cream, mayo and taco seasoning mix together and spread over bean dip. Add any desired toppings such as shredded lettuce, chopped tomatoes, green onions, black olives, jalepeňos. Sprinkle with shredded cheese. Serve with tortilla chips. Submitted by Deb Cox, Lake Anna, VA.

Mexican Layer Dip

1 can refried beans

1 Cup sour cream

1 Cup salsa (your preference of mild, medium or hot)

1 Cup shredded cheese

1 small onion, chopped

1 can chopped green chilis

1 tomato, chopped

1 Cup shredded lettuce

½ Cup chopped black olives

Layer the ingredients in a corning dish, starting with the beans. Serve with tortilla chips. Tostitos Scoops or Gold chips work well with this heavy dip.

Melted Brie Bowl

1 large round loaf of sourdough bread

1 Cup olive oil (light, not extra virgin)

1 wheel of baby Brie

1 tsp. chopped or minced garlic

1/3 Cup chopped sun-dried tomatoes

1/3 Cup pine nuts

½ Cup fresh chopped basil

Preheat oven to 350°. Cut a cone into the top of the bread and hollow out the loaf. Reserve the bread pieces to spread melted cheese on. Brush half the olive oil on the inside of the bread bowl. Slice off most of the Brie rind, and chop the Brie into pieces (smaller pieces will melt better). Mix the rest of the olive oil, garlic, tomatoes, nuts and basil in a bowl. Layer this mixture with the Brie pieces in the bread bowl. Bake 45 minutes, or until the cheese is thoroughly melted. Place the bowl in the center of a platter and surround it with the bread pieces. Scoop cheese mixture onto bread with knives. When there is no more bread, slice up the bowl and eat it. Great with a nice glass of crisp chardonnay or light red wine. I made the bowl up in the morning and left it in the refrigerator. I went out for the day and just put it in the hot oven to bake for an hour when my guests arrived.

Hot Feta Artichoke Dip
1 can (14 oz.) artichoke hearts, (drained and chopped)
8 oz. Feta Cheese, crumbled
3/4-1 Cup shredded Parmesan
1 clove garlic, minced

Mix all ingredients gently in a medium bowl. Spoon into sprayed shallow baking dish.

Bake uncovered at 350° for 20-25 minutes until bubbly and lightly browned (it will take longer if you prepared it ahead of time and refrigerated it before cooking). Let cool till moderate and serve with crackers. We like Toasteds! Submitted by Mary Beth Smartt of Lake Anna, Virginia and Long Beach Island, NJ.

Hot Crab Spread
1/4 Cup of sliced almonds (optional)

8 oz. cream cheese

1 Tbsp. horseradish

7-1/2 oz. fresh crabmeat, drained and flaked

1/2 tsp. curry Powder (I like Medium or Mild)

1/2 Cup chopped green pepper

1 Tbsp. chopped chives (dried will work if you don’t have fresh)

Combine 2 Tbsp. almonds with the remaining ingredients. Blend well. Spread in glass casserole. Top with remaining almonds. Bake at 350° for 20 minutes. Makes about 2 Cups of spread. Replace the curry powder with Bay Seasoning for the Maryland version. Serve on whole-wheat crackers, or any of your favorite crackers

Bev's Tangy Dip
1 cup mayonnaise (I prefer Hellmann’s)

1/3 cup chili sauce

2 Tbsp. horseradish

1 small onion chopped very fine

1 tsp. mustard seed

dash Tabasco hot sauce

Combine in a bowl and chill. Serve with raw vegetables, such as broccoli, cauliflower, celery, slices of green pepper, baby carrots, etc…

Crab Chesapeake

1 lb. lump backfin crabmeat

1 package of cream cheese

Approximately 8 Tbsp. seafood cocktail sauce

Crackers (nice ones that won’t crumble easily)

Put the cream cheese block on a serving dish, (if you are using whipped cream cheese, dump it out of the container onto the dish). Let it soften for a few minutes, flatten a bit. Pour the crabmeat over the cream cheese. Pour the cocktail sauce over the crabmeat. Provide crackers and knives for people to scoop the crabmeat, cream cheese & sauce onto crackers.

Easy Mexican Cheese Dip

1 package light Velveeta cheese or other melt-able cheese food

1 Tbsp. picante sauce or Rotel tomatoes per ounce of cheese used

Cut the desired amount of cheese in small blocks into a microwave safe serving bowl. Add the picante sauce. Microwave on high to melt the cheese. I usually do this 2 minutes or less at a time until the cheese is melted nicely, but not boiling. Stir and serve with your favorite tortilla chips.

Optionally, cook 1 lb. hot sausage, and melt 1 lb. cheese food and add 1 can Rotel tomatoes. Small crock pots work great to keep this dip warm and tasty. Goes great with Dad’s famous Real Margaritas or beer!

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