Appetizers
Simple Recipes

Appetizer Tips

Appetizers are to eaten while socializing. Appetizers can be fancy, casual, hot or cold. Be sure to have something for vegetarians. Appetizers should be small enough to be eaten in one bite or less. Before appetizers can delight the palate they must be pleasing to the eye.

Prepare as much in advance as you can. This will leave you with more time for your guests and less time spent in the kitchen. The perfect host spends time with their guests not all evening in the kitchen. Prepare dips one or two days in advance. Do all your slicing and chopping in advance. Grate cheese and store in zip-lock backs in 1 cup quantities. Store these bags of cheese in the refridgerator for up to one week. You can store the cheese even longer if you freeze it.

Place appetizers in multiple locations. This will encourage your guests to move around.

Cheese Appetizers

Cheesebutter

  • 1 cup shredded cheddar cheese
  • 1 stick butter
  • 3/4 teaspoon Italian seasoning
  • 1/8 teaspoon garlic pepper
  • 1/8 teaspoon pepper
  1. Mix ingredients with rotary mixer.
  2. Spread on crackers

Can be frozen

Cheese Ball Appetizers

Cheese balls of all varieties are delicious and dependable.

Cheese Ball Appetizer #1

Make sure your cream cheese is softened properly. Either set it out to soften at room temperature for 30 minutes or unwrap your cream cheese, put it in a microwave safe bowl and microwave for 10 seconds.

Ingredients

  • 2 packages of cream cheese (8 ounces each) softened
  • 2 cups shredded cracker barrel cheese (8 ounces)
  • 1 tablespoon pimento
  • 1 tablespoon green pepper
  • 1 teaspoon onion
  • 2 teaspoons worchestershire sauce
  • 1 teaspoon lemon juice
  • 1 dash of cayenne and salt

Servings: 20

directions

  1. Mix above ingredients and roll into one or two balls.
  2. Cover with waxed paper and chill until firm.
  3. Remove from wax paper and roll in chopped nuts, parsley flakes or bacon bits.
  4. Top with olive, pimento, cherry or green pepper slice.

Cheese Ball Appetizer #2

Ingredients:

  • 2 (8 oz.) pkg. cream cheese
  • 1 (8 oz.) can crushed pineapple, well drained
  • 1/4 cup chopped green pepper
  • 2 Tbsp. chopped onion
  • 1 tsp. salt
  • 1 1/2 cup chopped pecans

Directions:

  1. Mix altogether in bowl using only 1/2 cup of pecans.
  2. Form into large ball then roll the ball in the remaining pecans.
  3. chill

Cheese Ball Appetizer #3

  • 1/2 lb. spreadable Cheddar cheese
  • 1/4 c. dry Chianti
  • garlic powder
  • dry mustard
  • pepper
  • parsley flakes
  • paprika
  1. Bring Cheese to Room Temperature; 30 minutes.
  2. Add remaining ingredients, except paprika, and mix thoroughly.
  3. Spread waxed paper heavily with paprika; roll cheese into ball. It will be soft.
  4. Cover with paprika.
  5. Wrap in waxed paper.
  6. Place ball in refrigerator until firm.
  7. Serve with crackers.

Cheese Ball Appetizer #4

  • 1 (12 ounce) package cream cheese
  • 1/2 pound sharp cheddar cheese (shredded)
  • 1/2 pound mild cheddar cheese (shredded)
  • 1 cup dried beef (cut fine)
  • 1 teaspoon hot sauce
  • 3 teaspoons milk
  • 1/3 cup minced onion
  1. Mix all ingredients together.
  2. Shape into 1 or 2 balls.
  3. Roll in nuts

Cheese Ball or Roll

  • 1 (12 oz. package) sharp cheese
  • 1 (8 oz. package) cream cheese
  • 4 oz. blue cheese
  • 1/4 cup grated onion
  • paprika
  1. Have all cheese at room temperature
  2. Mix cheese together with fork or potoato masher
  3. Add onion and mix well
  4. Wet hands and form ball or 3 oblong rolls using waxed paper.
  5. Sprinkle with paprika and roll in waxed paper and refrigerate for at least 1 day.

Cheese Wrapped Olives

  • 1 cup grated cheddar or sharp cheese
  • 1/2 cup flour
  • 4 tablespoons butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 jar green stuffed olives
  1. Mix all ingredients together.
  2. If the cheeses are dry add a few drops of water to make dough workable.
  3. Wrap dough around green stuffed olives.
  4. Place on ungreased cookie tray.

Cooking Time: 10-15 minutes

Temp: 400 degrees F

Servings: 24

Dried Beef Cheese Ball Appetizer

  • 1 (8 ounce) cream cheese
  • 3-4 ounce dried beef
  • 1 teaspoon accent
  • 1/2 teaspoon worchestershire sauce
  • dash of garlic powder
  • 3 whole green onions
  1. Chop dried beef.
  2. Mix all other ingredients together adding some of the dried beef.
  3. Form into a ball.
  4. Roll ball in remaining dried beef.

Little Cheese Ball Appetizer

  • 1 (8 oz.) cream cheese
  • 1 (8 oz.) Cracker Barrel spreadable (sharp cheddar)
  • 1 (5 oz.) pasturized cheese spread with pimento
  • 1 tablespoon margarine
  • 1 tablespoon dried onion flakes
  • 1 tablespoon lemon juice
  • dash of salt
  1. Everything must be soft to mix well
  2. Mix with mixer.
  3. Refrigerate 3 to 4 hours to harden.
  4. Harden quicker by placing in freezer for 1 hour.
  5. Shape into ball and roll in finely chopped nuts, parsley flakes, dried beef chips, bacon bits or any other garnish.
  6. Chill until ready to serve
  7. May be frozen

Sausage Cheese Balls

  • 1 lb. extra sharp cheese, grated
  • 1 lb. bulk hot pork sausage
  • 3 cups biscuit mix
  1. Prepare biscuit mix.
  2. Work in sausage and cheese well.
  3. Shape into balls and bake on greased cookie sheet.
  4. Bake

Cooking Time: 10 to 12 minutes

Temperature: 400 degrees F.

Shrimp Cheese Ball Appetizer

  • 1 (10 oz.) package sharp cheese
  • 1 (10 oz.) package blue cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon curry powder
  • 1 small package frozen shrimp
  1. Blend first 7 ingredients.
  2. Add small package of shrimp (defrosted on paper towel can easily be flaked).
  3. Refrigerate several hours
  4. Can be formed into balls (enough for three).
  5. May be wrapped for freezer

Tuna Ball Appetizer

  • 1 (8 ounce) package cream cheese
  • 1 (6 1/2 ounce) can tuna
  • 1/2 cup chopped nuts
  • 1/2 cup dried onions
  • 1/2 cup dried parsley
  1. Cream cheese and add tuna.
  2. Add 1/4 cup nuts, 1/4 cup of parsley and onions.
  3. Mix well and form into a ball.
  4. Roll in remaining nuts and parsley.
  5. Chill and serve with crackers.

Misc. Appetizers

Batter Fried Mushrooms

Ingredients:

  • 1 cup oil
  • 1 pound mushrooms
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon nutmeg
  • 3/4 teaspoon salt

Directions:

  1. Clean and remove end of stem from mushrooms.
  2. Mix all ingredients except oil and mushrooms.
  3. Beat batter well.
  4. Heat oil in frying pan at 375 degrees F.
  5. Coat mushrooms with batter and slip into hot oil.
  6. When brown on one side, turn.
  7. Drain on paper towels.
  8. Serve hot.

Bacon Appetizers

Ingredients:

  • 1 lb. bacon
  • 1 cup mayonnaise
  • 8 oz. Gouda cheese, grated

Directions:

  1. Fry bacon until crisp
  2. Drain on paper towels
  3. Crumble
  4. Mix bacon, mayonnaise and cheese together
  5. Place mixture on small squares of bread
  6. Heat until cheese is bubbly at 350 degrees

Makes about 20

Hot Onion Snacks

  • 3 tablespoons finely chopped onion
  • 3 tablespoons salad dressing or mayonnaise
  • 1/8 teaspoon salt
  • 1/2 teaspoon paprika
  • 10-12 thin shredded whole wheat wafers
  • 2 drops tabasco sauce
  • dash of pepper
  1. Mix onion, salad dressing, salt, paprika, pepper and tabasco sauce in a small bowl.
  2. Spread on wafers.
  3. Place on broiler pan under broiler unit so snacks are 3-4 inches from the broiler unit.

Cooking Time: 5 minutes

Servings: 10-20

Pickled Eggs Appetizers

  • 2 cups white vinegar
  • 2 tablespoons mild mustard
  • 1/2 cup water
  • 1 cup sugar
  • 1 tablespoon salt
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 6 whole cloves
  • 12 hard cooked eggs
  • 2 sweet onions
  1. Slowly blend vinegar into mustard.
  2. Add water, sugar, salt, celery seed, mustard seed and cloves
  3. Simmer 10 minutes
  4. Cool and pour over shelled eggs and sliced sweet onions
  5. Cover and refrigerate overnight

Servings: 12

Spinach Balls Recipe #1

  • 2 boxes chopped spinach
  • 8 ounces croutons (herb)
  • 2 onions chopped fine
  • 6 eggs
  • 3/4 cup margarine
  • 1/2 cup of Italian grated cheese
  • 1 tablespoon accent
  • 1/2 tablespoon pepper
  • 1 teaspoon garlic salt
  1. Mix together and make small balls about the size of a walnut.
  2. Chill overnight then bake.

Cooking Time: 20 minutes

Temp: 350 degrees F.

Servings: 36

Pan Size: coookie sheet with sides

Spinach Balls Recipe #2

  • 2 packages frozen chopped spinach (cooked and well drained)
  • 2 cups herb dressing
  • 2 onions minced
  • 5 beaten egss
  • 1 1/2 sticks butter softened
  • 1/2 cup Parmesan cheese (Always use fresh grated parmesan cheese)
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1/2 teaspoon thyme
  1. Combine all ingredients.
  2. Refrigerate before making balls.
  3. Roll in small balls and bake on cookie sheet.

Note: Can be made ahead of time and frozen

Cooking Time: 20 minutes

Temp: 350 degrees F.

Servings: 60-70

Suburban Spread Recipe

  • 2 (4 1/2 ounce) cans deviled ham
  • 3 tablespoons chopped stuffed green olives
  • 1 tablespoon mustard
  • 6 drops red hot sauce
  • 1 (3 ounce) package cream cheese
  • 2 teaspoons milk
  1. Blend deviled ham, olives, mustard and hot sauce.
  2. Roll mixture into a ball and place on serving dish.
  3. Freeze until hard
  4. Combine cream cheese and milk and frost frozen ball with mixture.
  5. Chill
  6. Serve with crackers

Note: You can also mix the cream mixture with the deviled ham mixture and chill.

Servings: 10-15

Dip Recipes

Bean Dip

Ingredients:

  • 1 large can refried beans(reg. or fat free)
  • 16oz. Sour cream
  • 1 pkg. taco seasoning mix
  • 12oz. shredded cheddar cheese
  • Optional toppings:
  • sliced black olives
  • lettuce, diced fresh tomatoes
  • diced jalapeno peppers!

Directions:

  1. Blend beans, sour cream, taco seasoning in large bowl
  2. Pour in 8-9 inch baking pan (glass preferred)
  3. Top with cheddar cheese (and olives if desired)
  4. Bake for 20-25 minutes at 350 degrees or until heated through
  5. If adding lettuce, tomatoes, and/or peppers, add before serving or as a side
  6. Serve with nacho chips

Cheese Dip for Raw Vegetables

  • 1 cup sour cream
  • 1/4 cup plain yogurt
  • 1/3 cup soft American cheese
  • Approximately 2 teaspoons dry italian salad dressing mix (1/2 package)
  1. Mix all ingredients in bowl (dip will have little lumps of cheese in it)
  2. Use celery, carrots, broccoli, cauliflower, etc. to dip.

Cheesy Artichoke Dip

  • 2 cans (14 ounce each) artichokes (in water), drained, and finely chopped
  • 1 cup grated Parmesan cheese (freshly grated)
  • 1 cup mayonnaise
  1. Mix all ingredients together
  2. Put in casserole
  3. Serve hot with party size rye or pumpernickel bread or crackers.

Cooking Time: 20 minutes (until top is lightly brown)

Temp: 350 degrees F.

Servings: 4 cups

Casserole Size: 1 quart

Crunchy Cheese Tidbits

Ingredients

  • 1 cup (2 sticks) butter
  • 2 cups grated cheese
  • 2 cups flour
  • 2 cups Rice Krispies Cereal
  • 1/2 teaspoon red pepper (optional)

Directions

  1. Mix all ingredients except Rice Krispies.
  2. When blended, gently stir in cereal.
  3. Roll small balls of dough (about 1/2 inch in diameter) between hands until smooth.
Simple and Easy Fruit Dip Recipe: cream cheese and marshmallow

Green Pepper Dip

  • 3 egg yolks
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 8 ounces cream cheese
  • 1/2 chopped red pepper
  • 1/2 chopped green pepper
  • 1 teaspoon grated onion
  1. Cook egg yolks, sugar, and vinegar until thick.
  2. Add peppers and onion.
  3. Remove pan from stove and add cream cheese.
  4. Stir until smooth.
  5. Chill

Delicious with raw vegetables

Jessibel Dip Recipe

  • 6 ounce prepared mustard
  • 6 ounce prepared horseradish
  • 8-10 ounce apple jelly
  • 8-10 ounce pineapple preserves
  1. Mix well.
  2. spoon over cream cheese.
  3. Serve with a cracker or use to glaze a ham.
  4. Refrigerate for later use.

Spinach Dip Recipe

  • 16 ounces sour cream
  • 1 cup salad dressing
  • 2 small onions (chopped)
  • 10 ounce package frozen chopped spinach, thawed and drained
  • 1 package dry vegetable
  1. Mix well
  2. Refrigerate
  3. Serve in a hollowed out cabbage head or dark loaf of bread

Vegetable Dip

  • 1/2 cup salad dressing
  • 1 cup sour cream
  • 2 teaspoons seasoned salt
  • 2 teaspoons parsley
  • 2 teaspoons dill weed
  • 2 teaspoons onion (fresh finely diced)
  1. Mix all ingredients.
  2. Cool and serve with raw vegetables

Note: Will last 4-6 weeks

vegetable Dip Recipe #2

  • 2 cups cottage cheese
  • 1 cup mayonaise (diet is okay)
  • 3/4 cup onions
  • 1 1/2 tablespoons horse-radish
  • 1 1/2 tablespoons worchestershire sauce
  • 1 1/2 teaspoons caraway seed
  • 1 1/2 teaspoons celery seed
  • 4 shakes tabasco sauce
  • 1 teaspoon garlic salt
  1. Combine all of the ingredients in blender.
  2. Blend until mixed well.
  3. Garnish top with any greens
  4. Server chilled with tray of raw vegetables


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Revised: February 20, 2009