appetizer recipe

Rich cream cheese, tangy homemade cranberry sauce, and savory green onions make a simple but delicious appetizer for any holiday gathering!

Cranberry Cream Cheese Dip

cranberries (1.25)

sugar (0.08)

water (0.00)

jalapeño (optional) (0.15)

salt (0.02)

cream cheese (0.79)

green onions, sliced (0.33)

box crackers (for serving) (2.95)

apple (for serving) (0.33)

Rinse the cranberries then add them to a small sauce pot with the sugar, water, and salt.

If using a jalapeño, remove the stem, slice it lengthwise, scrape out the seeds (or leave some in if you like it extra spicy), then finely dice the pepper. Add the diced pepper to the sauce pot.

Stir the pot to combine, place a lid on top, and place it over medium-high heat. Allow the pot to come to a boil. Once it reaches a boil, give it a good stir, turn the heat down to medium-low, and let it simmer without a lid for 5 minutes.

After simmering for 5 minutes, the cranberries should have all burst open and created a thick sauce. Turn the heat off and transfer the sauce to the refrigerator to cool.

Place the cream cheese on a small plate or in a shallow bowl. Use the back of a spoon to create an indentation along the center of the block of cream cheese.

Pour the cooled cranberry sauce over the cream cheese, then top with sliced green onion. Serve with crackers and apple slices.

Looking for a Beef Wellington recipe? This Beef Wellington Bites from Delish.com are the best. 

Beef Wellington Bites

vegetable oil

puff pastry, defrosted

beef

butter

cremini mushrooms, minced

shallots, minced

tbsp. rosemary, chopped (plus whole sprigs for garnish)

Dijon mustard

Egg, lightly beaten

kosher salt

black pepper

Great concept!  I made them a tiny bit larger and served them as an entree at a multi-course dinner where I knew some people would be getting full by the end of the meal and would want a smaller entree.  As I made it, I got 18 "Wellies."  I put one on each of the six guests' plates with buttered green beans.  The remaining wellingtons were divided among several bread baskets for guests to self-serve their second helpings.  I made a sauce of sour cream and black truffle mustard.  
I'm not giving five stars because the recipe and its video give conflicting information about quantities and cooking times.  I wanted to make 12 but was uncertain if the recipe really made 8 (as it says) or 16 or 24.  I made 18 3-inch Wellingtons made with 1 1/2 inch cubes but had leftovers of all the ingredients.  I just browned my cubes and let them cool on a plate to stop them cooking.  Borrowing from Delish's regular Wellington recipe, I added a little small piece of prosciutto to each square of dough.  Then the mushrooms.  Then brushed the top of each piece of meat with dijon and placed it mustard side down on the mushrooms.  I folded up the corners to seal it, and placed it seam side down on parchment in a baking dish.  I refrigerated them till about 15 minutes before baking.  When cooked, the meat was not medium as hoped but they were just delicious!  Will make again!  Delish should edit the recipe and redo the video to make it less confusing, though.

Can Delish weigh in on ability to make ahead and freeze?

I made these last year for a Christmas cocktail party and they were a huge hit!  Making them again!

https://streaming.hearstdigitalstudios.com/c563d911-0ad4-41f9-8046-b31591cb3643/video_rover_16x9_1080p_hd_1576860724_64235.mp4

It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.

Beef Wellington Bites Are The Most Coveted Appetizer

Looking for a pull-apart recipe? This Pull-Apart Christmas Tree from Delish.com is the best. 

Pull-Apart Christmas Tree

lb. refrigerated pizza dough

Egg wash (1 egg whisked with 1 tbsp water)

mozzarella sticks

c. butter

c. Parmesan

tbsp. basil

parsley

rosemary

Marinara, warmed (for serving)

Being Italian I added some garlic powder instead of the rosemary and it was great.  The canned pizza dough is much easier to work with.

I followed the recipe exactly and found that there was too much green stuff on the tree after you add the spices.  I think the spices should be tsp. not tbsp.  Your picture shows very little green.    If it is tbsp.  then you need 1/2 c of butter instead of 1/4 and you have a really green tree.  It was delicious and well received.

This was a big hit! Everyone loved them. Would recommend. Getting the pizza dough to stretch was challenging. I got two rolls of it. Next time I will get the thinner pizza dough. Very yummy.

I used Wewalka Classic Pizza dough because my grocery store was out of Pillsbury. To my delight, it is rolled to a perfect 10” x 14” rectangle, which saved me considerable time. It was a hit at our friends’ Christmas party!

I made this for a Christmas party and it turned out great! The hardest part was cutting/ rolling it out, but the out great and delicious.  Everyone wanted the recipe and ate it all,  so that's always desired outcome.  Definitely recommend.

https://streaming.hearstdigitalstudios.com/64c6329b-c42f-4d80-881d-f3d7197e42b1/video_rover_16x9_1080p_hd_1542655233_89537.mp4

This Cheesy Pull-Apart Christmas Tree Will Disappear In Seconds

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

Hot Corn Dip

red bell pepper (1.50)

jalapeño (0.10)

garlic (0.16)

green onions (0.19)

frozen corn (0.75)

cream cheese (0.35)

sour cream (0.11)

mayonnaise (0.20)

tsp ground cumin (0.05)

hot sauce (0.08)

pepper jack cheese, shredded (1 cup) (1.15)

Tbsp grated Parmesan (0.22)

Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.

Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.

Add the frozen corn and continue to sauté until the corn has heated through.

Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.

Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.

Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

This fun meatball appetizer recipe is like biting into a loaded cheeseburger...This meatball recipe is perfect for appetizers or a fun dinner!

Cheeseburger Meatballs

Lipton Onion Soup Mix

ketchup

mustard

sweet or dill pickle relish

bread crumbs

cheddar cheese

Worcestershire sauce

Thousand Island dressing or Awesome Sauce

Add all the ingredients (except the dressing) to a large bowl and mix together well.

Roll into meatballs roughly the size of a golf ball. You can use a 1 1/2 tablespoon scoop to help make them all the same size.

Place the meatballs on a parchment lined baking sheet and bake for 15 minutes.

Serve with Thousand Island dressing or Awesome Sauce for dipping.

Made these today for a party and they are wonderful!!! This is a keeper recipe

this is so easy and im excited to try these!!  i'll be the bestest wife an momma if i whip these outta the oven!!  thanks for posting this!!  and i love that its stuff you always have on hand!!

I personally hate relish, especially sweet relish, but love dill pickles. I used oat bran instead of bread crumbs, as we are at the lake and I had none, and steak sauce in place of worcestershire for the same reason, and dumped in a tablespoon or so of blue cheese dressing for extra moisture, just because I had some. They were really good. I served them along with hamburger dill slices so one could spear one along with a meatball. My grandson loved them. The concept is wonderful. One can be as creative as they want. Thanks for sharing.

I just made these tonight, and they were so good!!  My family loved them!  I can't believe I'm just now discovering these and this website!  I had to change up a few things, I was out of onion soup mix (hubs is recovering from surgery so I can't run off to much).  I made my own, beef bullion, onion powder, garlic powder, I added steak seasoning, season salt and siracha!  I didn't have any bread crumbs so I turned croutons into breadcrumbs.  I made a huge batch and froze another pound of the mix.  They are that good!!! Thanks!

These are delicious!  I made them larger and got about 24 out of the recipe.  People were asking me for the recipe  at the party and sending me texts asking for it after.  I highly suggest at least doubling the recipe because people can’t stop eating them!  I made thousand island dressing using Greek yogurt to go with them for dipping.  I definitely will be making these again.

I made these for a party last night and they were GONE in ten minutes! Everyone complimented them and asked for the recipe. Delicious and easy to make, these meatballs will be my go-to party app from here on out! I have enjoyed looking through all of the recipes on your site.

For a picture-perfect party snack, try these easy to make saltines with butter and radishes. Serve these up as a quick snack or appetizer at your next get-together.

Saltines with Butter and Radishes

Butter

Saltine crackers

Radishes, sliced

Flaked salt

Fresh chives, chopped

Make a simple syrup infused with springtime rhubarb for use in beverages and cocktails. Cook longer for a thicker syrup for pancakes and waffles.

Homemade Rhubarb Syrup

rhubarb

water

sugar

Rinse the rhubarb clean.

Remove the ends and chop the rhubarb into small pieces. Place the chopped rhubarb in a medium saucepan.

Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top.

After about 20 minutes, the rhubarb will become mushy and will have lost most of its color. The water will be a bright pink/red. Remove from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean pot, separating the rhubarb from the liquid. Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque.

Once the rhubarb liquid has been strained, discard the rhubarb. Add 1 ¾ cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.

Remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup should last for several weeks.Note: If you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.

Baked fresh pecans with cinnamon  and candied with sugar.

Cinnamon Vanilla Candied Nuts

pecans (shelled and halved...[ 9.72])

white granulated sugar (...[ 0.29])

cinnamon (...[ 0.08])

vanilla extract (...[ 1.40])

water (...[ 0])

Preheat oven to 350 °F and line a cookie sheet with parchment or wax paper.

Spread pecans on baking sheet and bake for 10 minutes.

In a sauce pan, combine sugar, cinnamon, vanilla, and water. Cook on medium heat and stir until sugar dissolves.

Take out pecans and add to sugar mixture. Stir occasionally to make sure all pecans are coated.

Cook until all the liquid has cooked away.

Pour warm pecans in baking sheet that was used for toasting pecans earlier and let cool completely.

This gooey cheesy pull-apart bread with biscuit dough is made fast and easy! Serve it as a side with dinner or as an appetizer by itself.

Cheesy Pull Apart Bread (With Biscuits Dough!)

butter (melted plus extra for pan)

parsley (dried)

garlic (3 cloves of garlic if fresh)

red pepper flakes

biscuit dough (I've used Pillsbury Grands)

cheese

Preheat oven to 350 degrees. Grease a 9x5-inch bread pan with butter or cooking spray.

Open biscuit can and carefully peel each biscuit apart to make two thin pieces of dough. You need sixteen thin and round pieces of dough total.

Melt butter then mix with parsley, garlic, and red pepper flakes. Mix shredded cheese together in a seperate bowl if using multiple kinds of cheese.

Use a silicone brush to brush the dough with the butter mixture. Add a sprinkle of cheese to the dough. Add another piece of dough and repeat for all dough pieces until you have a large stack.

Carefully transfer stack to a bread pan. Brush the dough with any remaining butter and sprinkle remaining cheese on top.

Brush the dough with any remaining butter and sprinkle any remaining cheese on top.

Cover with aluminum foil and bake for 30-35 minutes.

Remove aluminum foil and bake an additional 5-10 minutes or until top of loaf is golden brown. Serve warm and enjoy!

Make these Easy Antipasto Skewers for a party appetizer, game-day or holiday feasts. All your favorite charcuterie bites skewered onto sticks for a fun finger food.

Easy Antipasto Skewers

Grape Tomatoes

Black and Green Olives

Prosciutto

Salami

Mozzarella

Basil

Marinated Artichoke Hearts

Balsamic Glaze

Grinder Italian Seasoning

Long Wooden Appetizer Skewers

Make the balsamic glaze if not using store...

Make the balsamic glaze if not using store bought.

Cut the meat, cheese and artichokes into chunks....

Cut the meat, cheese and artichokes into chunks. Don’t cut too small or they will be difficult to skewer.

Skewer the ingredients onto the wooden skewers. Sprinkle...

Skewer the ingredients onto the wooden skewers. Sprinkle with Italian season then drizzle with balsamic glaze before serving.

https://mediavine-res.cloudinary.com/video/upload/n8carcdl1pklapbxhwtx.mp4

Crispy corn and pepper cakes topped with an easy fresh tomato relish with herbs. Delicious vegetarian alternative to chicken schnitzel.

Panko Corn and Pepper Schnitzel

corn, shucked, (or 1 1/4 cups corn, canned corn

poblano pepper, roasted, peeled and diced ((about 1/3 cup diced))

flour

panko style breadcrumbs, divided

tsp kosher salt

tsp smoked paprika

tsp cumin

tsp sugar

cayenne

eggs,

tbsp lemon juice

scallion, chopped

Extra virgin olive oil

Sour cream or Greek yogurt

tomatoes, diced ((sweet heirloom tomatoes

tbsp extra virgin olive oil

cilantro

tsp honey

tsp salt

tsp pepper

A few minutes before cooking the schnitzel, place all tomato relish ingredients in a small mixing bowl and stir to combine. Set aside at room temperature to allow flavors time to marinate. Serve with schnitzel. Use a slotted spoon for serving so that the juices from the tomatoes don't make the schnitzel soggy.

To Make Tomato Relish

If you&#039;d like to grill the vegetables (I love doing this, as it adds a lot of flavor), shuck and clean the corn cob of its silks. Brush corn and pepper with olive oil and sprinkle with salt and pepper.

Grill both corn and pepper for 10 minutes on high heat, turning every 2-3 minutes, until corn is tender and blackened in places and pepper is softened, blackened and collapsing. Remove from heat and cool to room temperature. *

Remove corn from cob. I prefer to use a bundt pan, placing one end of the cob in the center and slicing the kernels off with a sharp knife so that they fall neatly into the pan. Measure out 1 1/4 cups corn and reserve. Save any additional corn to add to a salad, or you can add it to the tomato relish if you prefer.

Dice the peeled cooked pepper into small pieces.In a mixing bowl, combine flour, 3/4 cup panko breadcrumbs, salt, smoked paprika, cumin, sugar and cayenne.

In a separate mixing bowl, combine beaten eggs, lemon juice, and scallions.

Combine the egg mixture with the dry ingredients. Mix well.

Mix corn kernels and diced peppers into the batter. At this point, you can cover the batter with plastic wrap and refrigerate up to overnight (which will make it easier to handle and make into breaded patties), or you can proceed immediately with the recipe.

To bread the schnitzel, fill the bottom of a shallow baking dish with 1 cup panko breadcrumbs. Drop ¼ cupfuls of batter into breadcrumbs using an ice cream scoop or measuring cup. Gently flatten the batter into a patty, shaping it as you go, and coat the opposite side with crumbs. The patties will be delicate and somewhat prone to crumbling, but they will hold together much better after being fried in hot oil. Remove from panko with a spatula.

Heat 1/4 inch of olive oil in a medium skillet over medium heat until hot enough for frying. Add breaded schnitzels gently to the hot oil. Cook for approximately 3 minutes on each side, or until golden brown and crisp. Drain on paper towels.

Serve schnitzel warm topped with  tomato relish and optional sour cream or Greek yogurt.

To Make Corn Schnitzel

The ultimate cheese ball recipe made with creamy ranch flavored cream cheese, and plenty of bacon, cheese, and other tasty add-ins.

The Ultimate Bacon Ranch Cheese Ball

oz cream cheese (, room temperature)

sour cream ((optional but recommended))

ranch seasoning

Top 28 appetizer recipe recipes from across the web

The most viewed appetizer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Cream Cheese Dip

Beef Wellington Bites

Pull-Apart Christmas Tree

Hot Corn Dip

Cheeseburger Meatballs

Saltines with Butter and Radishes

Homemade Rhubarb Syrup

Cinnamon Vanilla Candied Nuts

Cheesy Pull Apart Bread (With Biscu...

Easy Antipasto Skewers

Panko Corn and Pepper Schnitzel

The Ultimate Bacon Ranch Cheese Bal...

Mini Broccoli Cheddar Quiches

Baked Mustard, Ham and Cheese Slide...

How to Roast Jalapeños

Honey Garlic Steak Bites

Homemade Rhubarb Syrup

Butter Board Recipe

Greek Feta Dip

French Gâteau de Crêpes à la Floren...

Instant Pot Hoisin Chicken Lettuce ...

Double Spinach Artichoke Dip

Mozzarella en Carrozza Recipe | Ita...

Traeger Smoked Deviled Eggs

Cheesy Artichoke Dip

Smoked Salmon Crostini

Caramelized Onion & Rosemary Ricott...

Puff Pastry Baked Brie with Jam

Top 28 appetizer recipe recipes from across the web

The most viewed appetizer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Cream Cheese Dip

Beef Wellington Bites

Pull-Apart Christmas Tree

Hot Corn Dip

Cheeseburger Meatballs

Saltines with Butter and Radishes

Homemade Rhubarb Syrup

Cinnamon Vanilla Candied Nuts

Cheesy Pull Apart Bread (With Biscu...

Easy Antipasto Skewers

Panko Corn and Pepper Schnitzel

The Ultimate Bacon Ranch Cheese Bal...

Mini Broccoli Cheddar Quiches

Baked Mustard, Ham and Cheese Slide...

How to Roast Jalapeños

Honey Garlic Steak Bites

Homemade Rhubarb Syrup

Butter Board Recipe

Greek Feta Dip

French Gâteau de Crêpes à la Floren...

Instant Pot Hoisin Chicken Lettuce ...

Double Spinach Artichoke Dip

Mozzarella en Carrozza Recipe | Ita...

Traeger Smoked Deviled Eggs

Cheesy Artichoke Dip

Smoked Salmon Crostini

Caramelized Onion & Rosemary Ricott...

Puff Pastry Baked Brie with Jam

The most viewed appetizer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine