Taco Salad Flag Dip

Turn traditional taco dip into a patriotic appetizer, perfect for your 4th of July picnic!

Ingredientsflag dip



  • Cook meat with taco seasoning mix as directed on package; cool slightly.
  • Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13×9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
  • Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.

Source: www.kraftrecipes.coom

Crab Cake Bites

These crab cake bite appetizers are sure to be a hit at your next gathering.  They have all the great taste of regular crab cakes but are easy to pick up and easy to make – right in a mini muffin pan.  Your guests are sure to be impressed!


6 oz. lump crabmeat1480549629-crab-cake-bites-pinterest-2
6 oz. cream cheese, softened to room temp.
1 egg, lightly beaten
2/3 cup grated Parmesan cheese, divided
1 tsp sour cream
1 tsp Old Bay
1 tsp lemon juice
1 tsp lemon zest
pinch cayenne pepper
1 Tbsp chopped chives
kosher salt
black pepper
6 Tbsp melted butter
1 cup Panko bread crumbs

1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.

2. Combine crab meat, cream cheese, egg, ⅓ c Parmesan,  sour cream, Old Bay, lemon juice, lemon zest, cayenne pepper and chives in a large bowl. Season with salt and pepper and stir until evenly combined.

3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust.

4. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.

Serve crab cake bites warm or at room temperature.

 Recipe from www.Delish.com