Nancy’s Hot Dip

Nancy Says: You can use any range of heat level with the salsa, depending on your tastes.

Nancy's Hot Dip
Recipe type: Appetizer
Prep time: 
Total time: 
  • 16 oz. cream cheese, firm
  • 32 oz. salsa
  • 14 oz. black olives, sliced
  • 4 oz. green chilies, diced
  • 1 avocado, diced
  • 4 green onions, finely chopped
  • 1 box Wheat Thins
  1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
  2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
  3. Arrange Wheat Thins around outer edge of plate.

Photo Courtesy of Steven Lilley on Flickr

Fig & Olive Tapenade

Fig & Olive Tapenade
Recipe type: Appetizer
Cook time: 
Total time: 
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Toasted Butter Pecan Cake

Toasted Butter Pecan Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 c. butter, softened
  • 2 c. chopped pecans, toasted
  • 2 c. sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 c. flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 c. milk
  • 8 oz. cream cheese, softened
  • 1 c. butter, softened
  • 2 lb. powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk
  • ⅔ c. chopped pecans, toasted
  1. In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
  2. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Fold in pecans.
  4. Pour into three greased 9" round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
  5. For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
  6. Spread frosting between layers, inserting toothpicks to stabilize layers.
  7. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Photo Courtesy of Richard Elzey on Flickr

Food Art Friday for August 14th

Via ryan lejbak's Flickr Photostream

Submit your food art or found food art photos to!

Crab Cocktail Dip

Submitted by AnyasMom
Serves 6-8


1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise


  1. Mix all ingredients except cocktail sauce. 
  2. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. 
  3. Keep chilled until ready to serve. 
  4. Great with crackers, tortilla chips, or pita bread.