(Clockwise, from left) Zucchini-Tomato Cups, Savory Party Wrap, Sweet Party Wrap
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Combine pantry-ready ingredients such as canned bean dip and taco sauce for this easy dip. Serve with tortilla chips.
A reader in Saint Paul gave us this recipe, which always gets raves from her guests. The sweet glaze uses pineapple juice, ketchup and soy sauce.
Make these flavorful cheese cubes up to three days ahead. Serve as appetizer nibbles with crackers, toss with a salad, or serve with fresh fruit.
This easy appetizer pizza features shredded Gouda and caramelized onions. The recipe comes from Gouda maker Oakvale Farmstead Cheese in London, Ohio.
Artichoke hearts, dried tomatoes and sauce combine for a rich, creamy dip. Process Swiss cheese works best because traditional cheese sometimes breaks down when it's slow cooked.
We've seen a lot of dips through the years, but we've never forgotten this one -- juicy veggies, tangy olive tapenade and feta piled on a thick layer of hummus. We like to make it ahead and serve it with warm toasted pita wedges. This recipe, originally published in December 2005, made our 25th anniversary list of all-time favorite recipes.
To keep in step with the small-meal trend in restaurants, we created this Mini Burger Party Platter with fun sauces to choose from, including Balsamic Mayo, Herbed Goat Cheese and Citrus Ketchup.
Roasted red sweet peppers fleck this dip with a festive crimson touch. Serve the warm, cheese-filled appetizer with bread or pita wedges, or some water crackers.
Lots of Monterey Jack cheese goes into this creamy fondue, along with sour cream, chipotle peppers and bacon. Scoop up with bread or tortilla chips.
The Nueske family of Nueske's Applewood Smoked Meats in Wittenberg, Wisconsin, shared this never-fail appetizer recipe for mushrooms stuffed with cream cheese, bacon and sharp cheddar or smoked Gouda cheese.
Like your bacon bite-size? Then you should also enjoy Bacon and Mushroom Bite-Size Quiches, a recipe from Carma Rogers at the National Pork Board in Des Moines. Make these little quiches a day ahead and reheat them at party time.
Using pre-packaged ingredients such as frozen vegetables, coleslaw mix and cooked beef will speed your way to creating party appetizers that are fast, easy and delicious. Pictured: Mini Italian Beef Sandwiches with Pepperoncini Slaw and Crispy Cheesy Potato Bites.
Add pizzazz to potato chips or veggies with this dip made from sweet onions, sour cream, fresh chives, and cayenne pepper.
A mixture of cranberry jelly and bottled barbecue sauce jazzes up classic cocktail meatballs in this easy, three-ingredient recipe. Prepare in your slow cooker or in a saucepan.
Roll up cream cheese, sliced cold meats and tortillas for a savory party wrap. Or make the wrap sweet with figs, cranberries and herbed cream cheese in wheat tortillas.
Another easy appetizer: Zucchini-Tomato Cups. The recipe comes from the Kirby House Restaurant in Abilene, Kansas. If you're not a blue cheese fan, use pesto-flavored cream cheese instead.
Layer a tomato-bean mixture, cheese and tortillas for a casserole with south-of-the-border flavor. Let each guest top their portion with chopped tomato, shredded lettuce, green onions, olives and/or sour cream.
Just three ingredients go into this quick dessert: sweetened condensed milk, caramel ice cream topping and chocolate. Vary your dippers to match the mood of your party.
You can make the ice cream sandwiches up to a week before your event and freeze them in an airtight container. When it's party time, just take a few minutes to heat up the sauce for this treat.
This cheesy dip uses just two ingredients and can be kept warm in your slow cooker. Serve it with veggies, corn chips or tortilla chips.
Other hot dips that are easy to assemble include Artichoke-Spinach Dip, Festive Bean Dip and Season's Eating Taco Dip.
Apple-cranberry chutney adds a spicy kick to this warm, baked brie appetizer.
Mix and match cheeses to suit your taste in the fondue, then serve with an assortment of dippers, such as cubed French or Italian bread, cooked ham cubes, seedless grapes, apple chunks, and cut-up fresh vegetables.
This traditional German appetizer, popular in northeast Ohio, comes from the Hey Hey Bar and Grill in Columbus. Even if you're not usually a sauerkraut fan, you may love the sweet-sour tang of mustard and kraut inside crispy deep-fried shells.
Just three ingredients combine to make this easy dip. The recipe comes from Richards Farm Restaurant in Casey, Illinois. Serve with a platter of pre-cut fruit.
This fried ravioli recipe, from Charlie Gitto's on the Hill in St. Louis, makes a fun party appetizer. We substituted frozen ravioli for the homemade they use at the restaurant. For extra-easy cooking, serve with a purchased marinara sauce.
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Cinco de Mayo idea
4/26/2011 09:47:59 PM Report Abuse