If you are looking for some last minute appetizers for New Year’s Eve or New Year’s Day you might like to put one of these tasty snacks together. Most of them serve a crowd.

I wish you all a very happy, safe, healthy, and prosperous New Year!

Holiday Cheese Ball
With its colorful flecks of green onion and pimiento, this cheese ball is great as a New Year’s appetizer. It can be made with fat-free cheeses without sacrificing the zesty taste.

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1 teaspoon Watkins Italian Seasoning
1/2 teaspoon Watkins Parsley
1/8 teaspoon Watkins Cayenne Pepper
1 cup finely chopped walnuts
Toasted French bread slices, assorted crackers and fresh vegetables.

In a small bowl, combine the first seven ingredients. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight.

Serve with toasted French bread slices, crackers and/or vegetables.
Yield: 1 cheese ball, 12 servings.

Hot Chili Cheese Dip
This Hot Chili Cheese Dip is a variation of the Chili Dip I usually make. Use your slow cooker to create this thick cheesy dip. This recipe makes enough for a bunch of guests.

1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons canola oil
2 cans (15 ounces each) chili without beans
2 cups salsa
2 packages (3 ounces each) cream cheese, cubed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Tortilla chips

In a small skillet, saute onion and garlic in oil until tender. Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives.

Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. Yield: 6 cups. 48 servings.

Super Sausage Dip

1 pound bulk pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
3 medium tomatoes, chopped
1 teaspoon Watkins Garlic Powder
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
2 cups (16 ounces) sour cream
Tortilla chips

In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.

Stir in tomatoes, garlic powder, and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

Add cream cheese; stir until melted. Stir in sour cream. Transfer to a fondue pot or slow cooker and keep warm. Serve with tortilla chips. Yield: 5 cups.

Cucumber Shrimp Appetizers
This fresh-tasting shrimp spread helps cut down on fat and calories. Cucumber slices are a healthy alternative to crackers.

1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (4 ounces) tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped green onion
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional

In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired. Yield: 32 appetizers.

Warm Broccoli Cheese Dip

2 jars (8 ounces each) process cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups frozen chopped broccoli, thawed and drained
1/2 pound fresh mushrooms, chopped
2 tablespoons chopped seeded jalapeno pepper
Assorted fresh vegetables

In a 1-1/2-qt. slow cooker, combine the cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low for 2 hours or until heated through. Serve with vegetables. Yield: 5-1/2 cups.

Crab Cheese Fondue

1 jar (15 ounces) process cheese sauce
1/2 cup butter, cubed
1/4 cup white wine or Watkins Chicken Broth
1/8 teaspoon Watkins Garlic Powder
3 pouches (3-1/2 ounces each) premium crabmeat, drained
1 loaf (1 pound) French bread, cubed

In a large saucepan, combine the cheese sauce, butter, wine or broth and garlic powder. Cook and stir over medium-low heat for 18-20 minutes or until cheese is melted.

Stir in crab; cook 1-2 minutes longer or until heated through.

Transfer to a small fondue pot and keep warm. Serve with bread cubes. Yield: 3 cups. 12 servings.

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