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John's Buffalo Chicken Dip

Everything that comes out of the kitchen of our bakery assistant, John, is delicious. This dip is no exception. John highly recommends adding bacon to the recipe for game day.  

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Light Cheese Dip

Here’s a dip from Outpost’s nutritionist Judy Mayer that could inspire your family to eat more vegetables. The trick is processing well in a food processor to get a lush, creamy texture.

Makes 1 3/4 cups
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Mango Salsa

We're always mad for mangoes. Take your basic salsa and mix it up a bit by adding mangoes. For another take on turning mangoes into salsa, visit our youtube channel!

Serves 4 - 6
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Mango-Avocado Dip

Mangoes and avocados were meant for each other. A true match from heaven!

Makes about 2 cups
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Mascarpone and Blueberry-Pear Cookie Kisses

We love one-bite appetizers and these are no exception - cinnamon infused mascarpone cheese topped with blueberries and pears, all atop a cute little cookie. What’s not to love? We prefer Back to Nature brand mini vanilla wafers for this recipe...

app. 60 kisses
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Mini Salmon Cakes

Salmon cakes are a quick appetizer to make. Mold them a little larger, and you have an easy dinner solution. Outpost is one of only a few select stores to carry line-caught salmon from Steve and Jenny Roth, of Alaskan Mariners, a small family owned and...

Makes 16 cakes
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Mushroom Pate

Mushroom pate is delicious on crunchy crackers like Potter's Crackers from Madison, or on toasted baguetter slices.

Makes 1 cup
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Olive Crostini

These little bites are irresistible. It will look like you fussed but they’re simple to make with easy to find ingredients. You can make them up to a day ahead of time and pop them in the oven right before serving. We use a toaster oven, so the...

Makes 24 servings
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Olives A La Sevillana

From the picnic feature in our summer, 2011, issue of Graze, these flavorful olives are best served at room temperature.

serves 6
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Portobello Mushroom Bruschetta

Why are these perfect for a party buffet? They are ridiculously easy to make and taste best straight from the oven. The trick is to slice the mushrooms very thinly so they cook quickly. We love them served with shiraz, cabernet or sparkling wine. Variation:...

15-20 appetizers
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