By Suzanne Corbett, STLSportsPage.com Food/Travel Editor
Editor’s Note: Suzanne Corbett has spent decades being a cooking instructor at both Dierbergs and the various Continuing Educations classes around town,. Recently, she held a small group (COVID-19 safe) cooking class which we were fortunate to attend and sample some of her holiday dips, spreads, and cheese balls. We loved all of it and asked her if we could reprint the recipes and she said yes. Enjoy.
Sun-Dried Tomato Crostini
1 loaf French Baguette
1 clove garlic minced with 2 Tablespoons olive oil
1/2 cup finely chopped sun-dried tomatoes
2 cups shredded jack cheese
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees.
Cut bread into thin slices, lightly brush with garlic oil and toast lightly in oven. Mix sun-dried tomatoes and cheese together, spread on bread and sprinkle tops with chopped parsley. Return to oven and bake until cheese melts. Serves 6.
Gorgonzola Cheese Spread
1 cup crumbled Gorgonzola Cheese
8 ounces cream cheese
¼ cup whipped cream, whipped
½ teaspoon white pepper
½ cup toasted walnuts or pine nuts
1 tablespoon chopped fresh parsley
In a food processer or mixer combine cream cheese, Gorgonzola, whipped cream and pepper. Mix until blended. Reserve 2 tablespoons of walnuts and reserved for garnish. Add remaining walnuts to cheese.
Garlic Shrimp Hot Dip
Editor’s note: This was amazing! We keep our carbs low and this dip is delicious even without pita chips or crackers. Best when served warm.
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
Freshly ground black pepper
Juice and zest of 1 lemon
8 oz. cream cheese, softened
1/4 cup mayonnaise
1 cup shredded mozzarella
1/4 cup grated Parmesan
3 tablespoon fresh parsley, divided
Pita chips or crostini
Preheat oven to 350º. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is firm and pink, 3 to 4 minutes. Set aside to cool slightly, then coarsely chop.
In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper.
Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look. Garnish with remaining parsley and serve with pita chips.
Spicy Cheese and Dilled Cheese Truffles
For the dill cheese truffles:
8 ounces cream cheese, room temperature
8 ounces finely shredded Swiss cheese
1 1/2 dried dill weed or 1 Tbsp. fresh dill weed
1 tsp. seasoned pepper (i.e. Jane’s Crazy pepper or any other pepper mix)
1/4 teaspoon garlic powder
1 finely chopped shallot or onion
In a mixing bowl combine cream cheese, Swiss cheese, dill, pepper, garlic powder and shallot; mix together until smooth.
For the Spicy Cheese Truffles:
8 ounces cream cheese, softened
8 ounces Cheddar cheese, shredded
2 teaspoons chili powder
1teaspoon. poppy seeds
1/2 teaspoon thyme leaves
1/4 teaspoon rosemary
1 clove garlic, minced
2 tablespoons grated onion
Process until cheese is smooth. Remove from work bowl and roll into finely chopped pecans. Wrap in plastic wrap and chill until ready to use garnish with one of the following:
chopped parsley, sweet paprika or finely chopped toasted pecans
For cheese truffles: Use a tablespoon of the cheese mixture, shape into 1-inch balls. Roll cheese balls into any of the garnishes. Refrigerate. Remove from refrigerator 20 minutes before serving.
Caraway Cheese Ball
8 ounces cream cheese, softened
2 tablespoons Dijon mustard
2 tablespoons dry sherry or white wine
1 teaspoons caraway seeds
16 ounces cheddar cheese
2 tablespoons oil* (flavored oils can be used such as sun-dried tomato oil or dipping oil)
3 tablespoons caraway seeds (for rolling)
Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
Pumpkin Maple Dip
4 ounces cream cheese
1 cup powdered sugar
¼ cup cream
¾ cup canned pumpkin
2 teaspoon pumpkin spice
1 tablespoon maple syrup
Gingersnaps or apple slices
In a large mixing bowl whip together cream cheese, powdered sugar and cream until smooth. Add in pumpkin, spice and maple syrup. Place in a serving dish and drizzle a little extra maple syrup over top. Serve with gingersnaps and or apple slices.
Note on apples: toss apples with lemon juice or lemon-lime soda to prevent browning.
YOU TOO CAN HAVE A SPREAD LIKE THIS
The recipes were easy to make.
Suzanne Corbett displays the recipes.