Appetizers/Snack Foods

3/4 cup (6 oz.) soft silken tofu
1 (8 oz.) package Neufchatel cheese
2 tablespoons honey
1 tablespoon vanilla soymilk
1 teaspoon almond extract

Combine all ingredients in a food processor and blend until smooth. Scrape sides of bowl as necessary. Refrigerate 1 hour to blend flavors. Serve with pear and apple slices or crackers. Makes 1 ½ cups.

BAKED SHRIMP DIP
Festive Holiday Dip

1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon vegetable oil
1 package (8 ounces) soy cream cheese
1 cup frozen salad shrimp, thawed
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 cup mayonnaise
1/4 cup chopped sweet red bell pepper
1 tablespoon chopped green chilies
1 tablespoon lemon juice
1 to 3 teaspoons Sriracha, as desired.

In small skillet with medium heat saute onion and garlic with vegetable oil until onions are tender and caramelized. Combine onion mixture with soy cream cheese, shrimp, Mozzarella and Parmesan cheeses, mayonnaise, red bell pepper, green chilies, lemon juice and Sriracha; blend well. Place mixture in baking dish and bake for 30 minutes at 350 degrees until bubbly. Remove from oven and stir. Mixture will thicken as it cools. Serve hot or cold with assorted crackers and vegetables.

CARAMEL SNACK MIX

5 cups popped popcorn
2 cups corn snacks
1 cup miniature pretzel twists
1 cup mixed nuts
1 cup soy nuts
1 cup firmly packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Combine popcorn, corn snacks, pretzels, mixed nuts and soy nuts in large greased baking pan. Combine brown sugar, margarine and corn syrup in a 2-quart sauce pan. Place over medium heat until and cook until mixture is boiling; cook an additional 5 minutes without stirring. Remove pan from heat; stir in baking soda and vanilla. Pour mixture over popcorn mixture and gently toss. Bake 1 hour at 200o F. stirring every 15 minutes. Cool and break into pieces. Store in airtight container; makes about 12 cups

CHEESY SPINACH TARTS

½ cup crumbled feta cheese
½ cup ricotta cheese
½ cup silken soft tofu
½ cup frozen spinach, thawed, well-drained
1 egg
½ teaspoon dried basil
¼ teaspoon salt
1 sheet puff pastry

In medium bowl, combine feta cheese, ricotta cheese, tofu, spinach, egg, basil and salt; blend well. Roll puff pastry sheet on very lightly floured board to 14x14-inch square. Cut dough into 2 inch squares. Carefully stretch dough slightly and press into ungreased miniature muffin cups. Spoon ½ tablespoon spinach mixture into each cup. Bake at 400 degrees for 10 to 13 minutes or until light brown. Cool slightly; remove from pan. Makes 24 tarts.

CINNAMON SOYNUTS

1 egg white, slightly beaten
2 cups soynuts*
1/3 cup sugar
2 teaspoons ground cinnamon

Mix egg white and soynuts in medium bowl until nuts are coated and sticky. Combine sugar and cinnamon; sprinkle over nuts and stir until thoroughly coated. Spread nuts in single layer in a greased jelly roll pan. Bake at 300 degrees about 30 minutes or until toasted. Store tightly covered.

CRAB BITES

4 ounces soy cream cheese
1 can (6 ounces) crab meat
1 clove garlic, minced
1/4 cup shredded Cheddar cheese
1/4 cup chopped green onion
2 tablespoons mayonnaise
2 tablespoons chopped green bell pepper
1 teaspoon lemon juice
1/2 teaspoon seafood seasoning
1 box (about 2 ounces) mini phyllo shells

Place in medium bowl soy cream cheese, crab, garlic, cheese, green onion, mayonnaise, bell pepper, lemon juice, seafood seasoning; stir to blend. Spoon mixture into shells and place on baking sheet. Bake at 350 degrees for 8 to 10 minutes or until heated and shells are lightly brown. Makes 15 appetizers

CREAMY MEXICAN DIP

3/4 cup (6 oz.) soft silken tofu
1 cup chunky salsa

Blend tofu until smooth and creamy. Stir in salsa. Refrigerate to blend flavors. Serve with assorted vegetables, crackers or chips . Makes 1 ½ cups.

EDAMAME HUMMUS*

2 cups edamame, shelled and cooked according to package directions
¼ cup soybean vegetable oil
3 tablespoons lemon juice
2 teaspoons chopped garlic
¾ teaspoon ground cumin
½ teaspoon salt

Puree edamame in food processor. Add vegetable oil, lemon juice, garlic, cumin and salt and continue mixing; scraping sides; until mixture is almost smooth. Cover and refrigerate until ready to serve. Serve with pita chips, crackers or raw vegetables.

Yield 2 ½ cups. Per 2 tablespoon serving: 60 calories, 5 g fat (0 g sat fat), 0 mg cholesterol, 90 mg sodium, 3 g carbohydrate, 2 g protein (2 g soy protein), 1 g dietary fiber.

* 2008 Soyfoods Guide

FAVORITE FRUIT DIP

1/2 cup firm silken tofu*
1/2 cup vanilla yogurt
1 tablespoon honey

Mix tofu with electric mixer until creamy. Add vanilla yogurt and honey. Serve with fresh fruit. Makes 1 cup dip.

FESTIVE HOLIDAY ROLL-UP

½ cup soft silken tofu
½ cup low-fat ranch dressing
1 clove garlic, minced
6 (7-inch) flour tortillas
¼ cup green onion chopped
¼ cup black olives, chopped
¼ cup sweet red pepper, chopped
1 cup shredded Cheddar cheese
6 slices ham, turkey (thinly sliced)

Blend tofu and ranch dressing until smooth. Add garlic. Spread mixture onto tortilla; sprinkle with onion, black olives, red pepper and cheese. Place ham slice on tortilla and roll up. May wrap in plastic wrap and refrigerate until serving; then cut into bite size pieces. Makes about 30 pieces.

FIESTA VEGETABLE SNACK DIP

1/3 cup soy sour cream
1/3 cup light mayonnaise
2 tablespoons salsa
¼ cup soy Cheddar cheese, finely grated
¼ cup chopped green onion
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
Combine in small mixing bowl soy sour cream, mayonnaise, salsa, soy Cheddar cheese, green onion, chili powder and Worcestershire sauce. Chill to blend flavors. Serve with fresh vegetables. Makes about 1 cup dip.

FRIGHTFULLY WARM SNACK MIX

2 cups toasted wheat cereal
2 cups cheese crackers
2 cups oyster crackers
2 cups pretzel waffles
2 cup corn chips
1 cup soynuts
1 cup honey roasted peanuts
¼ cup margarine, melted
¼ cup brown sugar
1 teaspoon chili powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne red pepper
Mix cereal, crackers, pretzels, corn chips, soynuts and peanuts in slow cooker. Combine in small bowl melted margarine, brown sugar, chili powder, cinnamon and cayenne red pepper. Pour over mixture in slow cooker and stir to coat. Place on low heat setting and cook 2 to 3 hours; stirring occasionally. Turn setting to warm to keep warm for serving. Makes 12 cups mix.

HAM AND CHEESE SPREAD IN STAR MOLD

2 (8 ounces) packages soy cream cheese, softened
½ cup reduced fat sour cream
2 tablespoons dry vegetable soup mix or onion soup mix
1 cup finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
¼ cup chopped fresh parsley
Sweet red pepper for garnish
Assorted crackers

Combine soy cream cheese and sour cream; blend until smooth. Add dry soup mix, ham and cheese. Line a star mold with plastic wrap and spread cheese mixture into mold. Sprinkle with parsley and decorate with sweet red pepper. Refrigerate for 2 hours before serving. Makes about 4 cups. Serve with crackers.

HOT AND SPICY SOYNUTS

1 clove garlic, minced
1 teaspoon vegetable oil
2 cups soynuts
2 teaspoons chili powder
¼ teaspoon red pepper

Saute minced garlic in oil in a small skillet. Stir in soynuts, chili powder and red pepper. Cook for about 2 minutes to blend flavors and nuts are warm. Remove from pan and serve warm or cool and serve at room temperature. Makes 2 cups.

LEMON YOGURT FRUIT DIP

3/4 cup (6 oz.) soft silken tofu
1 (8 oz.) container lemon yogurt
1 tablespoon honey
½ teaspoon ginger
½ teaspoon lemon juice

Blend tofu in food processor until smooth and creamy. In small bowl, blend tofu, yogurt, honey, ginger and lemon juice. Refrigerate 1 hour to blend flavors. Serve with assorted fresh fruit. Makes 1cup.

PARTY SHRIMP DIP

1 package (8 oz.) cream cheese, softened
½ cup silken soft tofu
1 can (4 oz.) tiny shrimp
¼ cup finely chopped green onion
1 tablespoon cocktail sauce

Blend cream cheese and tofu until creamy and well blended. Add shrimp, green onion and cocktail sauce and mix. Refrigerate to blend flavors. Serve with assorted vegetables and crackers. Makes about 2 cups dip.

QUICK MEXICAN BEAN DIP

1 can (15 oz.) yellow soybeans, drained
1 tablespoon taco seasoning mix
2 tablespoons salsa

Place all ingredients in blender and mix until smooth. Serve warm or cold with taco chips. Makes about 1 cup.

RANCH DIP

1 package (12 oz.) silken tofu
1 package (1 oz.) Ranch salad dressing mix
3 tablespoons soy milk

Place all ingredients in blender and mix until smooth. Chill to blend flavors. Serve with vegetables, crackers or chips. Makes about 1 cup.

NOTE: For Ranch Dressing add additional soy milk.

ROASTED RED PEPPER DIP

12 sundried tomato halves, not in oil
1 cup hot water
2 cans (15 oz. each) soybeans
6 ounces firm silken tofu
2 tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon oregano
1/3 cup spicy hot salsa
1 jar (7 oz.) roasted red peppers, drained

Soften sundried tomatoes in 1 cup hot water until soft; drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers. Continue to blend until smooth. Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips. Makes about 5 cups.

SOYNUT TRAIL MIX

1 cup roasted, salted soynuts*
1 cup candy-coated soynuts*
1 cup oat-ring cereal
1 cup raisins
1 cup dried cranberries
1 cup dried apricots
2 cups wheat squares cereal

Mix all ingredients in large bowl or zippered plastic bag. Makes about 8 cups.

SPICY SOYNUTS

2 teaspoons vegetable oil
1 ½ teaspoons chili powder
1 teaspoon Worcestershire sauce
¼ teaspoon ground red pepper
1/8 teaspoon garlic powder
2 cups soynuts*

Heat oil in a 10-inch skillet over medium heat. Stir in seasonings. Ad soy nuts and cook about 2 minutes, stirring constantly, until soy nuts are evenly coated and hot. Store tightly covered.

SPINACH DIP

1 package (10 ounces) frozen chopped spinach, thawed
1 package (12.3 oz) silken tofu*
1 package (1.4 ounces) dry vegetable soup mix
1 can (8 ounces) water chestnuts, chopped coarsely
2/3 cup green onion
1 cup light sour cream
1/2 cup low fat mayonnaise

Squeeze spinach to remove all water; set aside. Thoroughly blend tofu until smooth and creamy; add sour cream and mayonnaise. Stir in remaining ingredients. Serve with crackers or fresh vegetables.

STRAWBERRY FRUIT DIP

1 carton (6 oz.) strawberry soy yogurt
½ cup (4 oz.) soy cream cheese
2 tablespoons strawberry jam

Blend all ingredients until smooth. Serve as a dip with fresh fruit or layer fruit and dip in clear glass. Makes about 1 cup fruit dip.

SUMMER TRAIL MIX

1 cup roasted soynuts, plain or flavored
½ cup sunflower meats
1 cup whole wheat crackers
1 cup animal crackers
1 cup dried apricots
½ cup dried cranberries
½ cup yogurt covered raisins

Thoroughly combine all ingredients. Store in airtight container.
Makes about 22 servings (1/4 cup per serving)

Super Crunchy Caramel Corn

1 cup brown sugar         1/4 teaspoon baking soda
¼ cup light corn syrup    1 teaspoon vanilla
½ cup soy margarine      3 quarts popped corn
¼ teaspoon salt             1 cup roasted soy nuts

Mix brown sugar, corn syrup, margarine and salt in medium saucepan; bring to a boil; boiling 2 minutes. Add baking soda and vanilla extract, stirring well. Pour mixture over popped corn and soy nuts in a large shallow baking pan. Stir to blend. Bake at 250 degrees for 60 minutes; stirring every 15 minutes. Cool; store in airtight container. Makes 12 cups

VEGETABLE SNACK DIP

1 (8-ounce package) soy cream cheese
2 tablespoons soy milk
2 tablespoons grated parmesan cheese
1 tablespoon dry ranch style dressing mix
¼ cup finely chopped red bell pepper
¼ cup chopped green onion
¼ cup crumbled feta cheese

Combine in medium mixing bowl soy cream cheese and soy milk; blend until smooth. Add parmesan cheese and dry dressing mix; stir to blend. Stir in red bell pepper, green onion and feta cheese. Chill 30 minutes to blend flavors. Serve with fresh vegetables. Makes 1¾ cups dip.