Dill Pickle Roll-ups
Kosher dill pickles
cream cheese, softened
Dry pickles and ham slices on paper towel. Spread the ham slices with softened cream cheese. Place the pickle on one end and roll it up. Cut into 1/2-inch slices. Refrigerate until ready to serve.
Ardy Beeman, Hibbing
Feta Artichoke Tapenade
1/2 cup jarred roasted red bell peppers, chopped
1/4 cup black olives, chopped
1/4 cup feta cheese, crumbled
1 tablespoon olive oil
1 can marinated artichoke pieces, or nonmarinated (whichever you prefer), drained and chopped
baguette, sliced on diagonal
4 large garlic cloves, cut in half
a dash of salt and pepper
olive oil or vegetable oil
Preheat broiler. Line pan with foil. Brush cut baguette pieces with olive oil and broil on both sides until golden and crispy. Watch time, they brown quickly. Mix first five ingredients and set aside. When baguette is done, brush cut garlic over baguette. Spoon on feta filling and broil for about five minutes or until golden on top. Makes about 6 servings, three toasts each, depending on how thin you cut the baguette.
Allison Olson, Two Harbors
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup finely chopped pecans or walnuts
1 cup chopped salad olives
2 tablespoons olive juice
a dash of pepper
Combine all the ingredients and refrigerate for 24 hours. Serve with crackers.
Gail Lundgren, Moose Lake
4 ounces cream cheese, cubed
1 – 4 ounces can mushroom stems and pieces, drained
1 tablespoon chopped onion
1/8 teaspoon hot pepper sauce
1 – 8 ounce tube crescent roll dough
In a blender, combine the cream cheese, mushrooms, onions and pepper sauce. Cover and process until blended. Unroll the crescent dough and separate into four rectangles. Press edges to seal. Spread the mushroom mixture over the dough. Roll up jelly roll style and cut each into five slices and place on ungreased cookie sheet. Bake at 425 degrees for 8-10 minutes or until puffed and brown.
Janice Olson, Duluth