You are on page 1of 20

Compilation

of appetizer

recipes

Table of Contents

Pea and Baked Feta

..

page 1

Bacon and Pear Bites and White


Chocolate Grapes
.page 2

Spicy Maple Nuts and Roasted


Chickpeaspage 3
edamame and Byend Simple
Chips..page 4
Pimento Cheese Dip and Avocado
Crostini....page 5
Hot Dog Bites and Spinach Artichoke
Dip.page 6
Hummus Deviled Eggs and Salted Caramel
Apple Dips
..page7

Pistachio Covered Cheese Log and Buffalo Stle


Celery Sticks
..page 8

Red and Green Shrimp and Popcorn with Parmesan


and Thyme
..page 9

Greek Style Nachos and CheeseBurger Dip


page 10

PeaHummus

Puree 1 cup thawed peas, 2 tbs. tahini, 1 minced garlic clove, and 2
tbs. lemon juice in food processor until smooth. Garnish with
peas, olive oil

Baked Feta with Capers and Tomatoes

Place feta cheese, chopped tomatoes, red onions, capers, oregano,


and olive oil on foil. Wrap; bake at 350F for 15 minutes.

Bacon-and-Pear Bites

Cut just-ripe pears into -inch cubes; sprinkle with


salt, sugar, and cayenne pepper. Put on a toothpick
with crispy bacon
White Chocolate Grapes

Melt white chocolate chips in microwave-safe bowl.


Dip grapes in chocolate and then sugar or sprinkles.
Refrigerate until set.

Spicy Maple Nuts

Mix 2 cups each pecans, almonds, and walnuts with cup maple syrup, 2 tbs. olive oil, 2 tbs.
chopped herbs, and tsp. cayenne. Bake for 15 minutes at 350F.

Roasted Chickpeas

Toss 1 can rinsed, drained, dried chickpeas with olive oil, salt, and spices (like Creole blend,
cumin, paprika). Roast at 400F, 30 to 40 minutes.

Edamame

Boil fresh or frozen edamame in pods 3 to 5 minutes. Sprinkle with coarse salt. For this, they
charge you eight bucks.

Beyond Simple Chips

Buy decent tortilla chips; sprinkle with lime juice


and chili powder. Eat fast, before they get soggy.

Pimento Cheese Dip

Combine lb. grated sharp cheddar, cup mayonnaise, 1 (4-oz.) jar drained and diced
pimientos, and tsp. horseradish (or hot sauce) in a bowl.

Avocado Crostini

Toast crusty bread; top with mashed avocado, olive oil,


coarse salt, and pepper.

Hot Dog Bites

Broil a good hot dog, roll in a tortilla spread with brown mustard. Slice. You know everyone will
eat them

Spinach-Artichoke Dip

Heat 1 cup frozen spinach and 1 cups artichokes.


Add 6 oz. warmed cream cheese, cup sour cream,

cup mayonnaise, 1/3 cup Parmesan, tsp. red


pepper flakes, and tsp. garlic powder. Heat.

Hummus Deviled Eggs

Mix 5 or more yolks from 12 hard-boiled eggs with 1


cup hummus. Pipe into eggs, garnish with parsley
and smoked paprika.
Salted Caramel Apple Dip

Combine 8 oz. cream cheese, cup brown sugar, cup

caramel sauce, 1 tsp. vanilla, and a pinch of salt. Serve with


apple slices.

Pistachio-Covered Cheese Log

Beat 1 bar cream cheese, 1 cup grated cheddar, 1 tbs. mustard, and 1 tsp. Worcestershire.
Refrigerate. Shape into log; roll in chopped toasted pistachios. Chill.

Buffalo-Style Celery Sticks

Mix together 2 oz. each blue cheese and cream cheese.


Stuff 6 celery stalks with mixture. Top with cayenne
pepper.

Red-and-Green Shrimp

Serve shrimp cocktail with cocktail sauce (red) and salsa verde or pesto (green).

Popcorn with Parmesan and Thyme

Toss plain popped popcorn with olive oil, grated


Parmesan, chopped fresh thyme, and lemon juice.

Greek-Style Nachos

Top pita chips with feta, roasted red peppers, pepperoncini. Bake until melted; top with chopped
tomatoes, olives, Greek yogurt.

Cheeseburger Dip

Combine 1 lb. cooked ground hamburger, 1 lb. American or


Velveeta cheese, 1 can tomatoes with green chilies, and 1

cup shredded mozzarella. Microwave; top with chopped


scallions.

You might also like