Elegant Entertaining Made Easy! Our selection of crowd pleasing favorites will have you creating tasty appetizers with little or no effort; so you can enjoy the party too! Three ingredients…Three delectable flavors… |Toasted Onion n’ Chive | Bleu Cheese Peppercorn | Chipotle Herb n’ Cheddar.
Toasted Onion n’ Chive
2 T. Zesty Moose Toasted Onion n’ Chive Blend
8 oz. cream cheese, softened
2 T. pistachios, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper
Measure out 2 Tablespoons of The Zesty Moose Toasted Onion n’ Chive Blend. Place 8 oz. cream cheese into a bowl and add the Toasted onion n’ Chive, blend well.
Place into the refrigerator for 30 minutes to set up.
Using two pieces of wax paper; form the cheese into a round ball.
Place the chopped pistachios onto the wax paper and roll the cheese ball in the nut mixture until fully coated. Refrigerate again for 1 hour before serving.
Serve with assorted crackers.
Bleu Cheese Peppercorn
2 T. Zesty Moose Bleu Cheese Peppercorn Blend
8 oz. cream cheese, softened
2 T. walnuts, coarsely chopped or (substitute fresh parsley)
2 sheets of wax paper
Measure out 2 Tablespoons of The Zesty Moose Bleu Cheese Peppercorn Blend. Place 8 oz. cream cheese into a bowl and add the Bleu Cheese Peppercorn, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped walnuts or chopped fresh parsley onto the wax paper and roll the cheese ball until fully coated.
Refrigerate again for 1 hour before serving. Serve with assorted crackers.
Chipotle Herb n’ Cheddar
4 tsp. Zesty Moose Chipotle Herb n’ Cheddar Blend
8 oz. cream cheese, softened
2-3 T. pecans, coarsely chopped or (substitute with your favorite nut)
2 sheets of wax paper
Measure out 4 teaspoons of The Zesty Moose Chipotle Herb n’ Cheddar Blend. Place 8 oz. cream cheese into a bowl and add the Chipotle Herb n’ Cheddar, blend well. Place into the refrigerator for 30 minutes to set up. Using two pieces of wax paper; form the cheese into a round ball. Place the chopped pecans onto the wax paper and roll the cheese ball until fully coated. Refrigerate again for 1 hour before serving. Serve with assorted crackers.
NOTE: Our Cheese Ball Blends can also be made into tasty dips by adding sour cream. All of our Dip/Cheese Ball Packages Make 3 Recipes or More. Recipes are included on each package.
Deviled Eggs or Eggs Mimosa (French) are hard-boiled eggs, shelled, cut in half, and the yolks are then mashed and mixed with a variety of other ingredients. The flavorings and seasonings vary from the traditional mayonnaise and mustard version to the more sophisticated and contemporary versions that include a wide range of ingredients such as shrimp, smoked salmon, sardines or caviar. Here is my contemporary version of Deviled Eggs seasoned with our Chili Lime Finishing Salt. The avocado adds a rich and smooth texture to the palate. This “devilicious” hors d’ oeuvre is finished with a sweet and delicate piece of roasted, seasoned shrimp. This would be a perfect side or starter to serve up for your St. Patrick’s Day celebration!
Chili Lime Shrimp & Avocado Deviled Eggs
• 6 eggs, hard boiled
• 6 large shrimp, peeled and deveined
• 1 avocado
• 1 ½ tsp. lime juice
• 3 T. mayonnaise
• 1 tsp. Zesty Moose Chili Lime Finishing Salt
• 2-3 tsp. olive oil
Peel and devein the shrimp, set aside.
Slice hard boiled eggs in half
and scoop out yolks into a bowl.
Add the avocado to the bowl and mash the eggs together with the avocado. Add in the lime juice, mayonnaise and Zesty Moose Chili Lime Finishing Salt. Blend to a smooth consistency. Generously fill each egg with the mixture and place directly into the refrigerator until firm. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.
Place shrimp in a bowl and drizzle with olive oil, season with Chili Lime Finishing Salt and gently toss to combine. Place the shrimp in the oven and roast until pink, firm and cooked through, about 6 minutes. Remove from the oven and let cool, then cut shrimp in half. Remove the eggs from the refrigerator and place one cut piece of shrimp on top of each egg to garnish. Lightly season each egg with the Chili Lime Finishing Salt.
Yield: 4 Servings
Total Time: 47 Min.
Prep Time: 25 Min.
Cook Time: 22 Min.
I love appetizers, but I am pretty selective when I order them from a menu as most of those items are usually heavily deep fried. Honestly though, who can resist cheesy Mozzarella Sticks! This is a great recipe for an easy appetizer or a healthy snack for kids! In this recipe we are using our Tuscan Herb & Garlic Bread Dipping Blend. I use the Panko bread crumbs, and I chop them to a finer consistency so they adhere to the cheese slices better. I came up with this healthier version of the traditional restaurant favorite; as these are baked and not deep fried. I don’t miss the crispiness here! You taste the “infusion of flavor” in the seasoning, and the richness from using real cheese. Serve with our super flavorful Marinara Sauce.
Mozzarella Cheese Sticks
• 1 Lb. Package of Mozzarella cheese
• 1/4 C. flour
• 1 egg beaten
• 2 T. milk
• 1 C. Panko bread crumbs finely chopped in food processor
• 1 ½ T. Tuscan Herb & Garlic Bread Dipping Blend
In a shallow bowl, beat together the eggs and milk. Cut the block of cheese into slices that are 3/8 of an inch thick.
You can use a food processor or the back of a meat tenderizer to chop the bread crumbs to a finer consistency.
Mix the Tuscan Herb & Garlic Blend in with the Panko bread crumbs. Next, set up a dredging station by placing flour and bread crumbs into a shallow plate.
Dip the cheese slices in the flour and coat well.
Then dip in the egg mixture
and then into the bread crumbs, turning to cover completely. Press crumbs firmly onto the slices.
Place the cheese slices onto a baking sheet sprayed with a non-stick cooking spray. Place the sheet into the freezer for 30 minutes. This prevents the slices from melting too quickly and allows for a little browning on top. Remove from the freezer and lightly spray tops with an olive oil cooking spray. Bake at 250 to 300 degrees for 20 minutes. Serve with The Zesty Moose prepared Marinara Sauce, ranch dressing or your choice of dipper.
Serves 4 (16 Slices)
Total Time: 1 Hr. 10 Min.
Cook Time: 20 Min.
Prep Time: 50 Min. (includes 30 Min. freeze time)
Create your favorite restaurant appetizer at home with our Swamp Stompin’ Spinach Gourmet Dip Blend! This is not your typical processed dip mix in a package or one of those convenient pre-made dips in a plastic container. Simply add hearty leafy spinach, artichoke hearts and savory cheeses, for an easy but elegant appetizer worthy of any special occasion or casual weekend. Some recipes call for jarred alfredo sauce or even mayonnaise which does nothing to improve the flavor, makes the texture unpleasant and increases the calories. Our Spinach Dip Blend includes two recipes; serve it cold (separate recipe), or prepare the traditional restaurant version as a baked artichoke dip. Our gourmet dip blends will make 4 cups of prepared dip!
Spinach & Artichoke Dip
2 C. spinach leafs, chopped or frozen spinach, (thawed and drained)
16 oz. sour cream or Greek style plain yogurt
4 oz. cream cheese, softened
14 oz. can artichoke hearts, drained and chopped
1 tsp. lemon juice
¾ C. Italian style cheese blend, shredded
¼ C. Swiss cheese, shredded
1 package of Swamp Stompin’ Spinach Gourmet Dip Blend
Mix the entire package of the Swamp Stompin’ Spinach Dip Blend with the sour cream or substitute Greek style yogurt, set aside.
In a separate bowl, blend the spinach, cream cheese, artichokes, and lemon juice.
Add the sour cream mixture, Italian cheese blend and Swiss cheese,
Place dip into a greased baking dish and top with additional shredded cheese. Bake at 350 degrees for 20 minutes.
Serve with bread, crackers or pita chips.
Total Time: 40 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
Yields: 4 Cups
Cinco de Mayo is tomorrow! Are you ready to P-A-R-T-Y? In celebration of Cinco de Mayo, I thought I would share with you two of our most popular products and recipes for easy entertaining! Our guacamole dip mix is better than any mix you can find in the store and best of all…. It contains no MSG, additives or preservatives! Since we only use pure sea salt in all of our products, our Chili Lime Finishing Salt gives these homemade chips the perfect combination of sweet and spicy! Serve these crowd pleaser favorites at your party and enjoy!
Chili Lime Tortilla Chips
6 white corn tortillas
¼ Cup olive oil
Zesty Moose Chili Lime Finishing Salt
Brush olive oil
and generously season both sides of the corn tortillas using the Zesty Moose Chili Lime Finishing Salt.
Using a pizza cutter; cut tortillas into 4 equal size triangle slices.
Place chips onto a baking sheet and bake at 375 degrees for 4 minutes.
Turn chips over to second side and bake an additional 4-5 minutes, until light and golden brown.
Serve with our Bull Blazin’ Guacamole Dip. Great all by themselves!
Makes 24 Chips
Bull Blazin’ Guacamole Dip
6 medium avocados
7 oz. can of diced green chiles (optional)
1 tsp. lime juice
1 package of Zesty Moose Bull Blazin’ Guacamole Dip Mix
Cut the avocados in half lengthwise and remove pits. (Reserve one pit and set aside).
Using a potato masher or a fork,mash the avocados to a desired consistency.
Add the lime juice, diced green chiles and one package of the Zesty Moose Bull Blazin’ Guacamole Dip Mix. Stir until well blended. Place in the refrigerator and let it stand for 1 hour to develop the flavor. Place the reserved pit at the bottom of the serving bowl and cover with the dip. The pit will retain the green color for a few days.
Serve with our Chili Lime Tortilla Chips or your favorite dipper! You can easily half this recipe and if you don’t like it as spicy, you can add less of the dip mix or more avocado to adjust the heat level to your liking.
Makes 4 Cups of Prepared Dip
I just love shrimp. It is one of my absolute favorites as an appetizer or as a main dish so I am always finding new and creative ways to prepare it. I came up with this fabulous marinade with just enough chili to get your attention and the perfect twist of lime! This is one of our “Time Saver” recipes too. Finishing Salts are great to use towards the end of cooking. They add a lot of texture and flavor to your food in addition to a marinade and/or seasoning. This is a very light and refreshing dish. Your going to love this one!
Chili Lime Shrimp
1 lb. Shrimp Peeled
2 Green Onions Minced
½ Cup Lime Juice
1/3 Cup Olive Oil
2 Garlic Cloves Minced
1 Jalapeno Minced
Black Pepper to taste
1 oz. Tequila (optional)
Whisk together all ingredients in a bowl.
Place liquid marinade and shrimp in a zip lock bag and marinade for 30 min.
Do not exceed 30 min. of marinade time as the shrimp will start to cook due to the lime juice.
Grill the shrimp at medium heat for about 2-3 minutes per side.
Finish the shrimp using The Zesty Moose Chili Lime Finishing Salt.
To all of the great Dad’s out there..Happy Father’s Day! I have a great appetizer recipe to share with you all! I’m afraid I can’t take the credit for this one though. This recipe was created by Jeff Sturm from Grand Junction, Colorado! These are so yummy… I will warn you ahead of time, you won’t stop with just one! ~Enjoy!
Fiery Moose Nuggets
1 lb. Jalapeno Peppers 3” long
8 oz. cream cheese
2 Tbls. Zesty Moose No Moosteak Grill n’ Rub
5-6 strips of bacon
First, mix the cream cheese with The Zesty Moose No Moosteak Grill n’ Rub.
Fill the inside of the pepper with the cream cheese mixture.
Cut the bacon into 1/3 strips and wrap it over the pepper opening, to prevent cream cheese from coming out during grilling.
Using a toothpick, attach the bacon to the pepper by putting it through the center of the pepper.
A pepper holder comes in handy, but if you don’t have one, you can lay them directly on the grill at 325 degrees (low heat) for 20-25 minutes or until bacon is crisp. If using the grill method you will need to turn them once.
Tip: If you remove all of the meat and seeds from the inside of the pepper, they will not be hot. If you are brave, leave some in!