Skip to main navigation.

Appetizers

We pay $50 for publishing your recipes! Submit your recipe or email NDL@ndarec.com or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.

 

SPINACH ARTICHOKE DIP

    6    T. butter
  12    oz. package spinach, fresh or frozen (beet tops or Swiss chard can be substituted)
    4    cloves garlic, minced
    1    14-oz. can artichokes, chopped
    3    T. flour
 1½    cups milk
    8    oz. cream cheese
   ½    cup parmesan cheese
    3    cups shredded cheese (any cheese will work)
          Salt and pepper
          Cayenne pepper
          Pickled jalapeño pepper, chopped

In a large cast-iron (or other) skillet, melt 3 T. butter. Add in spinach, cooking until wilted, about 1 minute. Remove from pan and reserve on a plate.

Add garlic and artichokes to pan, cooking about 2 minutes. Remove from pan and reserve on a plate.

Melt remaining 3 T. butter, then add flour, whisking to make a roux, and cook another minute. Whisk in milk and let thicken. Add cream cheese, parmesan and half the shredded cheese. Once cheese melts, season with salt, pepper and cayenne, to taste. Stir in spinach, garlic and artichokes, and jalapeño, to taste.

Transfer to an oven-safe dish, if not using a cast-iron skillet. Top with remaining shredded cheese. Bake uncovered at 375 degrees for 15 to 20 minutes. Serve with chips or bread.

Recipe by Susie Nitschke
Dakota Valley Electric Cooperative member

 

CORN-BEEFED DIP

  • corned beef dip in white bowl on white plate with bagels, sliced french bread and ritz crackers
    1 cups Hellman’s mayonnaise
  •  2   cups sour cream
  •  2   T. parsley flakes
  •  2   tsps. dill weed
  •  2   packages thin sliced corned beef, chopped
  •  1   small onion, chopped

Mix all ingredients together. Refrigerate one hour and enjoy. Serve with small pieces of French bread, beer bread or plain bagels.


Janelle Steiner, member, Capital Electric Cooperative

 

 

GINGER VEGATABLE DIP

  • Bowl of ginger dip with celery, carrots broccoli and cauliflower surrounding it1 cup mayo
  • 4 tsp. soy sauce
  • 1 tsp. ginger
  • 3 tsp.  green onion or 2 tsp onion flakes
  • 1 tsp. vinegar
  • 2 T. milk ( Add more as desired)
  • Mix and refrigerate overnight. This works well with all veggies.

Test notes: Very tasty! 

Deb Myaer, member, North Central Electric Cooperative

 

 

MOCK PATE

  • A glass of cola with ice and pieces of garlic toast sliced and placed around ball of pate8 ozs. cream cheese, softened
  • 8 ozs. liverwurst
  • 1 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste

Mix well, form into a ball. Cover with sliced green olives for decoration. Keep cold until ready to serve.

Test notes: We served with garlic toast. 

Deb Myaer, member, North Central Electric Cooperative

BLT DIP

  • Tray of crackers with BLT dip from recipe on top of crackers; iced cola in a glass, tomatoes alongside crackers all placed on a cutting board8 ozs. cream cheese, softened
  • ½ cup ranch dressing
  • 1 medium tomato, diced and seeded
  • 6 slices bacon, cooked and crumbled
  • ½ cup celery, finely chopped
  • 2 T. onion, finely chopped
  • 1 tsp. sugar
  • 1-2 loaves unsliced bread

Mix cream cheese and dressing, add tomato, bacon, celery, onion and sugar. Cover and refrigerate 3 hours. Serve with bread cut into thick slices or chunks.

Deb Myaer, member, North Central Electric Cooperative