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Do you have any of the sauces? Simply warm, very slightly, a block of cream cheese, cut in half, and pour a different sauce over each half, and serve with crackers (or, use the Small Spreader, and serve with sliced and toasted baguette). I sold quite a few sauces at my last show because of this. The Habanero Raspberry Sauce is great this way when served with graham crackers.
Also, don't know if your 'sips' can include alcohol, but if so, the Slap Your Mama Margaritas are awesome! Wet the glass rim with either half a lime or a little beer, and dip in the Lemon Sprinkles. Sold these to almost every guest, too!! If no alcohol, you can do it with lemonade (using a lemon instead of beer, of course!), or the Cran Raspberry Fizz might work with the Sprinkles.
16 oz cream cheese, softened
1 T. taco seasoning mix (I'm going to use the Southwestern seasoning)
2 garlic cloves, pressed
4 oz shredded cheddar cheese
1/4 cup chopped green onions with tops
1/4 cup snipped fresh cilantro
1 plum tomato, seeded and decided
1/2 cup pitted ripe olives, drained and chopped
additional snipped cilantro (optional)
assorted crackers or tortilla chips
1. Line inside of small batter bowl with plastic wrap; set aside. In lg. bowl combine cream cheese, seasoning mix and garlic; mix well until blended. Stir in cheddar cheese, green onions and cilantro; mix well.
2. Spoon 1/2 cup of cream cheese mixture into bottom of batter bowl, spreading evenly. Top with diced tomato, pressing lightly. Spoon 1/2 cup of the cream cheese mixture over tomato, spreading evenly. Top with olives, pressing lightly. Spoon remaining cream cheese mixture over olives, spreading evenly. Cover; refrigerate 30 minutes to allow flavors to blend.
3. To serve, invert batter bowl onto Holiday Serving Plate. Remove plastic wrap. Sprinkle with additional cilantro, if desired. Serve with assorted crackers or tortilla chips if desired.