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Chili Dip
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• 1 8 oz pack cream cheese
• 1 can (now it comes in a box) Hormel Chili – no beans
• Shredded cheddar cheese
 
Spread cream cheese in bottom of glass Pyrex pie plate.  Spoon chili evenly over cream cheese.  Sprinkle shredded cheddar cheese over chililayer.  Loosely cover dish with wax paper and microwave on high till cheese is melted.  Serve with taco chips.  Really easy and good.
 
•Healthy Version – use low fat cream cheese.    You can also sometimes find Turkey Chili with no beans – definitely lower in fat.  Reduced fat cheddar cheese also works.  

Knockout Cocktail Sauce
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• 1/3 c. ketchup
• 2 Tablespoons of your favorite prepared chili sauce, chopped
• 2 Tablespoons well-drained white horseradish
• 1/2 teaspoon fresh lemon juice

Combine all of the ingredients.  Serve immediately with Shrimp or store in refrigerator, covered, for up to one week.

Olive Dip
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Purchase chopped olives (this is a combination of green & black olives)  from Tony’s Deli.
 
Serve in a small bowl with garlic toasts. 
 
This is a really yummy, simple appetizer.

Stuffed Portobello Mushrooms
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• 4 large Portobello mushrooms wiped clean and stems removed
• 1 tablespoon butter
• 2 green onions, chopped
• 1/2 cup finely chopped celery
• 2 small cloves of garlic, minced
• 2 tablespoon finely chopped sweet red peppers
• 1/2 cup of finely shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon seasoned breadcrumbs
1. Preheat the oven to 400 Degrees F
2. Remove the stems from the mushrooms and coarsely chop
3. Place the mushroom caps, stem side up on a jelly-roll pan.
4. Sauté the green onions, celery, garlic and red pepper in butter until softened about 2 minutes
5. Transfer the mixture to a bowl; add the mozzarella and the parsley
6. Stuff the filling into each mushroom cap, mounding it in the center.
7. Sprinkle a small amount of seasoned bread crumbs on top of each mushroom
8. Cook 10 minutes loosely covered with foil
9. Uncover and bake until the mushrooms are browned about 10 minutes
Hint: The best Portobello mushrooms will have firm, dry gills rather than fanned wide open.