Lighthouse Creations Appetizer Recipes

As a dip:

1 C Sour cream
1 C Mayonnaise
¾ C Salad shrimp, coarsely chopped
1 pkg Lighthouse Creations Bloody Mary Dip Mix

Combine sour cream and mayonnaise. Add dip mix and combine thoroughly. Fold in chopped shrimp. Garnish with whole shrimp and parsley if desired. Serve with chips, crackers or celery.

As a spread:

2 pkgs (8 oz) Cream cheese at room temperature
½ C Mayonnaise
¾ C Salad shrimp, coarsely chopped
1 pkg Lighthouse Creations Bloody Mary Dip Mix

Combine dip mix and mayonnaise. Add cream cheese and combine thoroughly. Fold in chopped shrimp.

Serving suggestions:

1. Line a one-quart round bowl or jello mold with plastic wrap. Fill bowl or mold with spread, cover and chill 2 or more hours. To serve, turn bowl upside down on plate. Remove bowl, smooth spread and remove plastic wrap. Garnish with whole shrimp and parsley if desired. Serve with crackers.

2. Use spread to stuff celery or sweet green pepper pieces.

Prepare Artichoke Dip as directed on label. Drain one can of crab, flake and stir into dip mix. Lightly oil ½ quart casserole or au gratin dish. Mound dip in dish, sprinkle Parmesan cheese over top and bake at 400 for 15-20 minutes, or until peaks of dip begin to lightly brown.
Serve with crackers or crusty French bread.

1/2 lb Cooked chicken (best if seasoned with garlic and pepper)
2 pkgs Cream cheese, softened
3 T Mayonnaise
1 pkg Lighthouse Creations Caliente Cheddar Dip Mix

Shred chicken. Combine cream cheese and mayonnaise. Add Caliente Cheddar dip mix and stir till well combined. Fold in chicken. Bake in small casserole dish at 350 for 20 minutes, or until heated through. Garnish with snipped green onions. Serve with tortilla chips.
 

Chipotle Cranberry Salsa

2 C fresh cranberries, finely chopped
2 T frozen orange juice concentrate
1/2 C water
1/2 C orange marmalade
6 green onions, finely chopped
1 package Lighthouse Creations Chipotle Salsa Mix

Combine orange juice concentrate, water, marmalade and salsa mix. Stir into cranberries.  Add green onions.  Cover and chill at lease one hour before serving.  Serve with tortilla chips or in place of relish with roast turkey or pork.

3 Cucumbers
1 can Salmon (flaked) or ½ lb cooked salmon
2-3 Green onions, finely sliced
½ cup Prepared Lighthouse Creations Ginger Sesame Dip Mix

Wash and peel cucumbers, leaving narrow strips of peel for color. Slice cucumbers into 1 inch slices. Scoop out each slice, leaving ¼” at bottom and sides.

Flake salmon. Combine with green onions. Fold in Ginger Sesame dip. Fill cucumber slices with salmon mixture. Cover and chill at least 2 hours before serving.

To serve cold, wash mushrooms and remove stems. Scrape out center of mushrooms, being careful not to tear any holes. Blanch mushrooms in boiling salted water. Remove after one minute, rinse and pat dry. Stuff mushrooms with filling, mounding slightly. Chill, covered, for 2 hours.

To serve hot, wash mushrooms and remove stems. Scrape out center of mushrooms, being careful not to tear any holes. Stuff mushrooms with filling, mounding slightly. Place stuffed mushrooms on lightly oil baking sheet or dish spaced so they aren’t touching. Bake at 350 for15-20 minutes, or until mushrooms have softened and filling is hot.

1 pkg (8 oz) Cream Cheese
¼ C Mayonnaise
½ pkg Lighthouse Creations Lemon Pesto Dip Mix

Combine cream cheese and mayonnaise. Add dip mix and combine thoroughly to make filling.

1 pkg (8 oz) Cream Cheese
¼ C Mayonnaise
½ pkg Lighthouse Creations Crabcake Dip Mix
1 can (3.5 oz) Crab

Combine cream cheese and mayonnaise. Add dip mix and combine thoroughly; fold in crab to make filling.

1 pkg (8 oz) Cream Cheese
¼ C Mayonnaise
½ pkg Lighthouse Creations Blue Cheese Dip Mix
1/3 C Walnuts, chopped

Combine cream cheese and mayonnaise. Add dip mix and combine thoroughly; fold in walnuts to make filling.