The first-place winner in Appetizers and Snacks was Abigail Stehulak with her Olive — A Good Party Dip. The recipe was a hit with challenge participants, who also voted it the People’s Choice winner.

Second-place winner in the division was Janice Price with her Warm &Creamy White Bean & Olive Dip.

Olive — A Good

Party Dip


8 oz. cream cheese, softened

1/2 cup real mayonnaise

3/4 cup green olives with pimento, chopped

3 tablespoons olive juice (reserved from green olives)

1 teaspoon garlic powder

1/2 cup chopped pecans

3 tablespoons sunflower seeds



In a medium bowl, mix cream cheese and mayonnaise until blended.

Fold in remaining ingredients until combined.

Chill for 1 hour in refrigerator; serve with your favorite crackers. Serves 10-12.

Abigail Stehulak, Defiance


Warm & Creamy White Bean & Olive Dip


2-15 1/2 ounce cans cannelloni beans, rinsed

2 cloves garlic, chopped

1/4 cup green olives (about 15 olives)

1/4 cup olive oil

1 teaspoon oregano

Juice of 1/2 lemon

4 ounces cream cheese, softened

4 ounces plain Greek yogurt

1 cup Italian blend shredded cheese

Extra olives for garnish


Preheat oven to 350 degrees. Put all ingredients into food processor or blender except shredded cheese. Mix until smooth and blended. Spray a 2-quart baking dish with cooking spray. Pour mixture into dish and top with shredded cheese. Bake for about 25 minutes. Garnish with extra olives. Serve warm with pita chips. Serves 12.

Janis Price, Defiance


Pepper & Onion

Relish Dip


1 jar Harry & David Pepper & Onion Relish

2-8-ounce cream cheese bricks


Soften cream cheese and beat with a mixer until smooth. Add entire jar of pepper and onion relish and mix until blended. Refrigerate until ready to use. Serves 20.

Liz Blevins, Defiance



Cheese Ball


2-8 ounce packages of cream cheese

2 cups shredded sharp cheddar cheese

1 teaspoon garlic salt

1 tablespoon chopped pimento

1 tablespoon chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

finely chopped pecans


Combine softened cream cheese and cheddar cheese. Mix until well-blended. Add remaining ingredients except pecans. Mix well. Chill and shape into a ball. Roll in chopped pecans. Serve with crackers.

Angela Taylor, Bryan


Salmon Cheese Spread


1- 8 ounce package cream cheese, softened

1 - 7-1/2 ounces can Deming’s Red Sockeye Salmon, drained with bones and skin removed

1 bunch green onions, thinly sliced

3 tablespoons mayonnaise

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon dried basil

1/8 teaspoon pepper


In a small bowl, combine cream cheese, mayonnaise and lemon juice. Add salt, curry powder, basil, pepper and mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour serve with crackers. Makes 1 cheese ball.

Marilyn Kunesh, Ney


Better than Pickles-Dilled Green Beans


1 pound long, fresh green beans (50-55 beans)

2 tablespoons salt

1 1/4 cup white vinegar

1-1/4 cup water

2 cloves garlic

1 teaspoon dill seed


Wash beans and trim ends. In a large sauce pan, combine salt, vinegar, water and dill seed. Bring to boil, add beans and garlic. Bring to a boil. Reduce heat and simmer covered for 5 minutes. Remove from heat and uncover. Cool. Refrigerate. Keeps a long time. Serves 5 with 10 beans per serving.

Linda Hanawalt, Defiance


Pull Apart

Pizza Bites


1 -16.3 oz can refrigerated biscuit dough

2 teaspoons olive oil

24 slices pepperoni, cut into quarters

1/2 teaspoon Italian seasoning

1 cup shredded Mozzarella cheese


Preheat oven to 350 degrees. Coat 12 standard size muffin cups with cooking spray; set aside. Separate biscuits and cut each one into 8 pieces. Place biscuit pieces into a mixing bowl and stir in the pepperoni pieces. Drizzle with olive oil and then stir to coat. Add Italian seasoning and mozzarella and then stir until all ingredients are well mixed. Spoon the biscuit mixture evenly (approximately 5 pieces per cup) into the prepared cups of the muffin tin. Bake 15-18 minutes until the biscuit pieces have puffed and the tops are golden. Serve with pizza sauce for dipping. Serves 12.

Traci Flory, Defiance


Looney Spooney Cornbread


1 package Jiffy Corn Bread mix

3 beaten eggs

1 cup sour cream

1/2 cup chopped pickled jalapeno peppers

14.5 ounces creamed corn

3/4 cup fresh or frozen corn

1 teaspoon salt

2 tablespoons sugar

1/2 cup cheddar cheese


Mix all ingredients (except) cheese. DO NOT OVERMIX. Let stand at room temperature 15 minutes. Pour into greased iron skillet. Sprinkle cheese over top. Place in a pre-heated oven at 375 degrees for 30-35 minutes. Cool for about 10 minutes.

Tim Noe, Defiance


Chocolate Chip Cookie Dough Hummus


1 can garbanzo beans (chick peas), drained and rinsed

1/4 cup cashews

1/4 cup 100 percent pure maple syrup

2 teaspoons vanilla

3 tablespoons rolled oats

1/4 teaspoon salt

1/2 cup chocolate chips

Directions: Drain the chick peas and rinse. Soak the cashews at least an hour in water (discard the water). Combine all ingredients in a food processor except the chocolate chips and blend until smooth. Add the chocolate chips and just pulse several times to break down the chips. Serve with apples or eat by the spoonful. Makes 2 cups. This is a very healthy plant-based appetizer. It looks like cookie dough!

Angela Ballard, Defiance


Dill Pickle Dip


2-8-ounce packages of softened neufchat cheese or cream cheese

1/4 cup grated fresh parmesan cheese

3 generous teaspoons chopped garlic

10 green onions, finely chopped

2 cups diced gherkin dill pickles, drained

2 teaspoons Old Bay seasoning


Beat neufchat or cream cheese with electric beater until fluffy. Add paremesan cheese, garlic, and Old Bay seasoning to fluffy cheese and beat again. Add the green onions and diced pickles. Mix again to incorporate all the flavors uniformly. Refrigerate at least two hours. Serve with celery stalks, carrot sticks, crackers or crostini. Keeps up to a week in the refrigerator.

Denise Hench, Defiance


Hot Spicy

Cheese Dip


1 block Velveeta Cheese

1 pound ground beef

1 packet of taco seasoning

2-3 large or 5-6 small Roma tomatoes

1 large yellow onion

2-4 jalapeno peppers

Tortilla chips sour cream (optional)


Spray crock pot with cooking spray or use a crock pot bag. Cut up the block of Velveeta cheese into cubes and place in crock pot on low. Cook the ground beef until browned, drain and then add taco seasoning and simmer a few minutes. Add meat to cheese in crock pot and let mixture melt together. In the meantime, dice up the tomatoes, onion and jalapenos. Seeds can be removed from the jalapenos if a less spicy dip is desired or add more jalapenos for extra spicy. When cheese is melted, add tomato mixture and stir until combined. Let it sit on low for 2-3 hours. If in a hurry, make recipe on high in about 1-2 hours, then turn to a warm setting. Serve with tortilla chips and dab of sour cream. Serves 15-20.

Michelle Valle, Defiance


Barbecue Bacon Wraps


1 pound sliced bacon (any flavor)

1 can whole water chestnuts

1 bottle of barbecue sauce or make your own


Wrap 1/2 slice of raw bacon around a water chestnut and use a wood toothpick to secure. Place on a foil-lined baking pan and squirt with barbecue sauce. Bake at 400 degrees for 10-12 minutes to until bacon is crunchy. Remove from pan andd serve on appetizer plate. Serves 5-7.

Jill Hatcher, Cecil

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