Hot Appetizer Recipes

Slow-Cooker Cheddar Bacon Beer Dip

Ingredients

18 ounces cream cheese, softened

1/4 cup sour cream

1-1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 cup amber beer or nonalcoholic beer

2 cups shredded cheddar cheese

1 pound bacon strips, cooked and crumbled, divided

1/4 cup heavy whipping cream

1 green onion, thinly sliced

Soft pretzel bites

Directions

1. a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic
powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on
low, stirring occasionally, until heated through, 3-4 hours.

2. In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with
soft pretzel bites.

Slow-Cooker Swedish Meatballs

INGREDIENTS
1 cup beef broth

1 Tbsp Worcestershire sauce

1 lb(s) ground pork

1 lb(s) ground turkey

½ cup plain breadcrumbs

2 large eggs

1 ½ tsp ground allspice

1 tsp onion powder

Kosher salt and freshly ground black pepper

3 Tbsp unsalted butter, at room temperature

3 Tbsp all-purpose flour

¼ cup sour cream

1 Tbsp lingonberry or red currant jelly, optional

½ cup fresh flat-leaf parsley leaves, chopped

DIRECTIONS

1. Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.

2. Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2
teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform
in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a
single layer in the slow cooker. When the bottom of the cooker is covered, add a second
layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge
will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the
meatballs are cooked through.

3. Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste
(which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.

4. Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving
the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the
meatballs, start from the outer edges and scoop carefully. Some may be stuck together;
gentle coaxing with the spoon will separate them.

5. Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate.
Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir
with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes.
Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.
 Toasted Ravioli Puffs

Ingredients

24 refrigerated cheese ravioli

1 tablespoon reduced-fat Italian salad dressing

1 tablespoon Italian-style panko bread crumbs

1 tablespoon grated Parmesan cheese

Warm marinara sauce

Directions

1. Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a
greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and
cheese; sprinkle over ravioli.

2. Bake 12-15 minutes or until golden brown. Serve with marinara sauce.

Nutrition Facts

1 ravioli: 21 calories, 1g fat (0 saturated fat), 3mg cholesterol, 43mg sodium, 3g carbohydrate
(0 sugars, 0 fiber), 1g protein.
 Ravioli Appetizer Pops

Ingredients

1/2 cup dry bread crumbs

2 teaspoons pepper

1-1/2 teaspoons dried oregano

1-1/2 teaspoons dried parsley flakes

1 teaspoon salt

1 teaspoon crushed red pepper flakes

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 package (9 ounces) refrigerated cheese ravioli

Oil for frying

Grated Parmesan cheese, optional

42 lollipop sticks

Warm marinara sauce and prepared pesto

Directions

1. In a shallow bowl, mix bread crumbs and seasonings. Place flour and eggs in separate
shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in
crumb mixture, patting to help coating adhere.
2. In a large electric or cast-iron skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time,
until golden

brown, 1-2 minutes on each side. Drain on paper towels. Immediately sprinkle with cheese if
desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with
marinara sauce and pesto.

Cuban Sliders

Ingredients

2 packages (12 ounces each) Hawaiian sweet rolls

1-1/4 pounds thinly sliced deli ham

9 slices Swiss cheese (about 6 ounces)

24 dill pickle slices

TOPPING:

1/2 cup butter, cubed

2 tablespoons finely chopped onion

2 tablespoons Dijon mustard

Directions
1. Preheat oven to 350°. Without separating rolls, cut each package of rolls in half
horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese
and pickles; replace top halves of rolls.

2. In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10
minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

Baked Spinach Dip Loaf

Ingredients

6 bacon strips, cooked and crumbled, divided

2 packages (8 ounces each) cream cheese, softened

1 cup mayonnaise

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 can (8 ounces) sliced water chestnuts, drained and chopped

1-1/4 cups shredded cheddar cheese, divided

2 green onions, chopped, divided

1 garlic clove, minced

2 teaspoons dill weed

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1 unsliced round loaf (1 pound) sourdough bread

Cucumber slices
Directions

1. Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream
cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of
the green onions, garlic, seasonings and remaining bacon.

2. Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell.
Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil,
tenting foil over dip. Bake on a baking sheet 1-1/4 hours.

3. Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and
green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm
with cucumber and cubed bread.

Grill ed Chicken, Mango & Blue Cheese Tortillas

Ingredients

1 boneless skinless chicken breast (8 ounces)

1 teaspoon blackened seasoning

3/4 cup plain yogurt

1-1/2 teaspoons grated lime zest

2 tablespoons lime juice

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup finely chopped peeled mango

1/3 cup finely chopped red onion

4 flour tortillas (8 inches)

1/2 cup crumbled blue cheese

2 tablespoons minced fresh cilantro

Directions

1. Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered,
over medium heat 6-8 minutes on each side or until a thermometer reads 165°.

2. Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken
slightly; finely chop and transfer to a small bowl. Stir in mango and onion.

3. Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with
chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of
tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each
tortilla into 4 wedges.

Chili-Lime Chicken Wings

Ingredients

2-1/2 pounds whole chicken wings

1 cup maple syrup

2/3 cup chili sauce

2 tablespoons lime juice

2 tablespoons Dijon mustard

1 cup all-purpose flour

2 teaspoons salt

2 teaspoons paprika

1/4 teaspoon pepper

Oil for deep-fat frying

Optional: Thinly sliced green onions and lime wedges

Directions

1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup,
chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.

2. Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings
a few at a time and toss to coat.

3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8
minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large
bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and
lime wedges if desired.

Nutrition Facts

1 piece: 142 calories, 8g fat (1g saturated fat), 15mg cholesterol, 198mg sodium, 12g
carbohydrate (9g sugars, 0 fiber), 5g protein.

Chicken Parmesan Slider Bake

Ingredients
24 ounces frozen breaded chicken tenders

1 package (12 ounces) Hawaiian sweet rolls

1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend

1 jar (24 ounces) marinara sauce

TOPPING:

1/2 cup butter, cubed

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh basil

Directions

1. Preheat oven to 375°. Prepare chicken tenders according to package directions.

Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a
greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is
melted, 3-5 minutes.

2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese
slices. Replace top halves of rolls.

3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high,
stirring occasionally, until butter is melted. Pour over rolls; sprinkle
with Parmesan cheese. Bake, uncovered, until golden brown and heated
through, 20-25 minutes. Sprinkle with basil before serving.

Pizza Monkey Bread

Ingredients

1/3 cup olive oil

1 teaspoon Italian seasoning

1 garlic clove, minced

1/4 teaspoon crushed red pepper flakes

2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)

2 cups shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

20 slices pepperoni, halved

1/2 cup marinara sauce

Additional marinara sauce, warmed

Directions

1. Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients;
microwave, covered, on high for 30 seconds. Cool slightly.

2. Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and
pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray,
layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.

3. Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.

4. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with
additional sauce.
 Cold Appetizer Recipes

Shrimp Tartlets

Ingredients

1 package (8 ounces) cream cheese, softened

1-1/2 teaspoons Worcestershire sauce

1 to 2 teaspoons grated onion

1 teaspoon garlic salt

1/8 teaspoon lemon juice

2 packages (1.9 ounces each) frozen miniature phyllo tart shells

1/2 cup seafood cocktail sauce

30 peeled and deveined cooked shrimp (31-40 per pound), tails removed

Optional: Minced fresh parsley and lemon wedges

Directions

1. Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with
cream cheese mixture; top with cocktail sauce and shrimp.

2. Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Oys ter Cheese Appetizer Log

Ingredients

3 packages (8 ounces each) cream cheese, softened

2 tablespoons steak sauce

1/4 cup Miracle Whip

1 garlic clove, peeled and minced, or 1 teaspoon garlic powder

1 small onion, finely chopped

2 cans (3-3/4 ounces each) smoked oysters, well-drained and chopped

3 cups chopped pecans, divided

3 tablespoons chili powder

Minced fresh parsley

Directions
1. In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in
oysters and 1 cup of pecans. Shape into two 9-in. logs. Roll logs in mixture of chili powder,
remaining pecans and parsley.

Nutrition Facts

2 tablespoons: 117 calories, 12g fat (2g saturated fat), 10mg cholesterol, 62mg sodium, 3g
carbohydrate (1g sugars, 1g fiber), 2g protein.

Avocado Endive Cups with Salsa

Ingredients

1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped

1 cup finely chopped fennel bulb

1/4 cup sliced ripe olives, finely chopped

2 tablespoons olive oil

1 tablespoon minced fresh cilantro

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 medium ripe avocados, peeled and pitted

3 tablespoons lime juice

2 tablespoons diced jalapeno pepper

1 green onion, finely chopped

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon hot pepper sauce

2 plum tomatoes, choppped

30 endive leaves

Chopped fennel fronds

Directions

1. In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon
each salt and pepper.

2. In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic,
cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes.

3. Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1
tablespoon pepper mixture. Sprinkle with fennel fronds.

Bee r Dip

Ingredients

2 packages (8 ounces each) cream cheese, softened

1/3 cup beer or nonalcoholic beer

1 envelope ranch salad dressing mix

2 cups shredded cheddar cheese

Pretzels

Directions

1. In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar
cheese. Serve with pretzels.

Nutrition Facts

2 tablespoons: 89 calories, 8g fat (5g saturated fat), 26mg cholesterol, 177mg sodium, 1g
carbohydrate (0 sugars, 0 fiber), 3g protein.

Cucumber- Stuffed Cherry Tomatoes

Ingredients

24 cherry tomatoes

3 ounces cream cheese, softened

2 tablespoons mayonnaise

1/4 cup finely chopped peeled cucumber

1 tablespoon finely chopped green onion

2 teaspoons minced fresh dill

Directions

1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes
onto paper towels to drain.
2. In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber,
onion and dill. Spoon into tomatoes. Refrigerate until serving.

Beefy Taco Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup sour cream

3/4 cup mayonnaise

1 pound ground beef

1 envelope taco seasoning

1 can (8 ounces) tomato sauce

2 cups shredded cheddar or Mexican cheese blend

4 cups shredded lettuce

2 medium tomatoes, diced

1 small onion, diced

1 medium green pepper, diced

Tortilla chips

Directions

1. In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread
on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour.
2. In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce;
cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Chill.

3. Just before serving, sprinkle with cheese, lettuce, tomatoes,

onion and green pepper. Serve with chips.

Pickled Pepperoncini Deviled Eggs

Ingredients

6 hard-boiled large eggs

1 jar (16 ounces) garlic and dill pepperoncini

1 medium ripe avocado, peeled and pitted

1 tablespoon minced fresh cilantro, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon minced sweet red pepper

1/4 teaspoon chili powder

Directions

1. Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon
minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3
tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir
in 2 teaspoons cilantro, salt and pepper.
2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a
medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to
resemble Christmas trees. Sprinkle trees with minced red
pepper, chili powder and remaining cilantro.

3. Cut open and seed one larger pepperoncini; slice into 12

small diamond shapes to top Christmas trees.
Refrigerate, covered, until serving. Save remaining
pepperoncini for another use.

Middle Eastern Bean Dip

INGREDIENTS
3 cup frozen lima or broad beans, blanched (reserve 1/4 cup of the blanching liquid) (750 ml)
1 clove garlic, minced
Juice of 1 lemon
⅓ cup extra virgin olive oil (75 ml)
1 tsp zataar spice mixture (5 ml)
¼ tsp salt (2 ml)
Freshly cracked black pepper
4 pitas

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Cut pitas into wedges and place on a baking sheet. Warm in the oven for about 5 minutes.
3. In a food processor, combine the beans, reserved liquid, garlic and lemon juice. Pulse until the
mixture is smooth, scraping down the sides if needed. Add the olive oil and pulse until smooth. Add
za’ taar, salt and pepper and pulse once more. Transfer to a serving bowl and serve with warm pita
wedges.
 Chunky Summer Gazpacho

INGREDIENTS
1 tsp peppercorns
4 parsley stems
2 sprig thyme
1 bayleaf
1 cup tomato juice with bouquet garni (250 mL)
½ medium red onion, chopped
¼ red bell pepper, chopped
¼ green pepper, chopped
¼ English cucumber chopped
¼ zucchini, chopped
1 clove garlic, chopped
2 large tomatoes, core removed, cut into sections
½ cup cubed, day old white bread (125 mL)
 ¼ cup finely chopped Italian parsley (50 mL)
2 Tbsp olive oil (salad quality) (25 mL)
2 Tbsp red wine vinegar (25 mL)
½ tsp salt (2 mL)
Dash of hot pepper sauce

DIRECTIONS
1. Bouquet Garni: Into a small square of cheesecloth place peppercorns, parsley stems, thyme and bay
leaf. Tie end with string and use to infuse tomato juice.

2. Heat tomato juice with bouquet garni to infuse flavour. Cool.

3. In a food processor, pulse together onion, red and green peppers, cucumber, zucchini and garlic to a
coarse consistency. Remove mixture to a bowl and reserve.
4. Place tomatoes and bread in the bowl of a food processor.
5. Pulse to chop, controlling how finely this is chopped. Add
to the reserved vegetables. Add chopped parsley.
Alternatively, you can finely dice all vegetables by
hand.
6. Stir cooled tomato juice, olive oil, and wine vinegar into
the vegetable mixture. Season with salt and Tabasco
sauce. If the mixture is too thick, it can be thinned with one half
cup ice water or more tomato juice to reach the desired
consistency.
7. Soup is best when it is able to cool in the refrigerator for a few hours before serving.
8. Optional: Stir in 1/2 cup vodka

Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 garlic cloves
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
SKEWERS:
1 package (9 ounces) refrigerated spinach tortellini
2 tablespoons olive oil
1 pound peeled and deveined cooked shrimp (31-40 per pound)
32 frilled toothpicks

Directions
1. Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small
bowl; refrigerate, covered, until serving.
2. Cook tortellini according to package directions. Drain; rinse with cold water and drain
again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.