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Awesome Appetizer Recipes

· recipes,tips

I am a pretty good cook and like playing around with recipes. I have adapted these recipes for you to enjoy.

Crudité Vegetable Wreath with Ranch Dip
Ingredients
    • Crudité
    • 9 cups broccoli florets
    • 2 cups Brussels sprouts, trimmed
    • 1 cups green beans, trimmed
    • 2 cup sugar snap peas, strings removed
    • ½ bunch curly kale, washed
    • 2 cups cauliflower florets
    • 9 cherry tomatoes
    • Dip
    • 1 cup plain nonfat yogurt
    • ½ cup mayonnaise
    • 2 tablespoons finely chopped shallot
    • 2 tablespoons chopped fresh dill or 1 teaspoon dried
    • 4 teaspoons white-wine vinegar
    • 2 teaspoon garlic powder
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ½ teaspoon ground white pepper
Directions
  • 1. To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
  • 2. To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
  • 3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
  • To make ahead: Refrigerate for up to 1 day.

Artichokes and Shrimp Dip

Ingredients

  • 8 whole artichokes
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tsp. salt 1 tsp. rosemary
  • 2 4½ oz. cans shrimp
  • 3/4 cup mayonnaise
  • 2 tbs.. dijon mustard
  • 2 tsp. tarragon
  • 1 bay leaf
  • ¼ tsp. pepper
  • 1 tsp. Worcestershire sauce
  • ½ cup onion, minced

Directions

  • 1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily.
  • 2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well.
  • 3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.
Spicy Avocado Hummus
Ingredients
    • 4 ripe avocados
    • 1 (15 ounce) can chickpeas, rinsed
    • ½ cup finely diced red onion
    • 1 jalapeño, finely diced
    • ¼ cup chopped fresh cilantro, plus more for serving
    • ¼ cup lime juice
    • 1 clove garlic, minced
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons kosher salt
Directions
  • 1. Combine avocados, chickpeas, onion, jalapeño, cilantro, lime juice, garlic, oil and salt in a food processor. Puree, scraping down the sides as needed, until smooth. Garnish with more cilantro, if desired.
  • To make ahead: Refrigerate for up to 1 day.

Arugala Salad with Balsamic Vinegar Dressing

Ingredients

  • 3 garlic cloves, chopped
  • 1½ lbs. arugala
  • 1 pint cherry tomatoes, halved
  • 3 tbsp. balsamic vinegar
  • ½ cup olive oil
  • 2 shallots, minced
  • ¼ tsp. salt

Directions

  • 1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt. 
  • 2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.
Blue Cheese Dip with Herbs
Ingredients
    • 2 cups low-fat labneh (see Tip) or reduced-fat sour cream
    • 1½ cups mayonnaise
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon sugar
    • 1 tablespoon red-wine vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon garlic powder
    • ¼ teaspoon ground pepper
    • 2 cups crumbled blue cheese (8 ounces)
Directions
  • 1. Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.
  • Tip: To make 2 cups low-fat labneh, line a large fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Spoon in 4 cups low-fat plain yogurt. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
  • To make ahead: Refrigerate for up to 3 days.

Artichoke Dip

Ingredients

  • 1 can artichoke hearts, chopped up 
  • 5 scallions, chopped 
  • 6 garlic cloves, minced 
  • 2 tsp. butter 
  • 1 8 oz. whipped cream cheese 
  • 2 cups sour cream 
  • 1 cup muenster cheese

Directions

  • 1. Preheat oven to 350 degrees.
  • 2. Grease small baking dish.
  • 3. In medium bowl combine all ingredients.
  • 4. Place in greased baking dish and bake for 10 minutes.
  • 5. Serve with crackers

Salami Jalapeno Poppers

Ingredients

  • 12-14 medium jalapenos, halved with seeds and veins removed
  • 1 8-ounce block cream cheese, softened
  • 8 ounces mozzarella cheese, shredded
  • 6-7 slices Columbus Salami

Instructions

  • 1. Place the slices of salami on a lined cookie sheet and bake at 350 for 30 minutes, or until crispy.
  • 2. Meanwhile, place the cream cheese and mozzarella in a small bowl and mix until well combined.
  • 3. Fill the jalapeno halves with the cheese mixture.
  • 4. Once the salami is crispy, pat the pieces dry and crumble into bite-sized pieces.
  • 5. Top each jalapeno with a small amount of crumbled salami.
  • 6. Place jalapenos on lined baking sheet and bake at 350 for 28-20 minutes, or until cheese mixture turns golden brown.
  • 7. Serve warm
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