Appetizer Recipes

I so need your help.  I’ve got an event to attend this weekend and I need to bring an appetizer.  Now I’ve got my list of old stand by’s (this Surprise Spread recipe is one of them) but I’ve made them so often that I’m bored silly with them.  I need to branch out, to be wild and crazy.  I’m looking for something new and exciting with some wow factor and that’s where you come in.  I’m hoping you’ve got a tried and true recipe to share with me.  I’m looking for an appetizer recipe that wherever you serve it people always gobble it up and ask for the recipe.  In other words I want to bring an empty dish home with me.

My only other requirement is that it can’t contain green peppers.  The green pepper and I aren’t friends so it’s best we avoid each other at all times 🙂

Oh and to be on the safe side it probably shouldn’t be to complicated to make.  Remember this is me, the queen of recipe disasters, we’re talking about here!

Leave the recipe or the link to the recipe in the comments of this post, prior to Wednesday evening at 9:00 pm PST, and I’ll select one recipe from the list of entries to make for my potluck.  As a thank you I’m going to personally send the person whose winning entry I select this lovely Taste of Home Holiday Gifts & Crafts magazine.  It’s packed full of tasty treats and crafts to take you through the holidays.

taste of home

So what do you say?  Can you help make this girl shine?

Filed under: My Life, Recipes


123 Responses to Appetizer Recipes

  1. 6
    Tienne McKenzie says

    My “go to” appetizer is easy but delicious.

    8 oz cream cheese
    4 oz canned green chiles (mild or hot)
    16 wheat tortillas

    Mix the cream cheese and chiles together until smooth. Spread an even amount down the middle of one tortilla and roll it into a cigar shape. Cut the cigar horizontally, resulting in mini tortilla pinwheels. Arrange in concentric circles on a platter with a small bowl of salsa in the middle for dipping.

  2. 7
    Shannon / Channyne says

    My Aunt makes these for every family gathering… she’s tired of bringing them but everyone loves the warm delicious taste and trays of them disappear quickly after being taken from the oven. Unfortunately, they require an oven at the event so this may be one you have to try when hosting at home. Here’s the recipe:

    Crab Cakes:
    1 pound Swiss cheese shredded or Mexican shredded
    2 cans of crab meat (found next to tuna)
    3 packages sour dough English muffins
    Mayonnaise (1/2 jar of Best Foods)
    1 Bunch Green onions finely diced
    Salt & Pepper

    Mix to get a thicker consistency (like tuna mixture). Spread on the English muffins. Cut muffins into fourths, bake at 350 for about 10 minutes or until golden brown. (Watch after 5 min so they don’t burn) Makes 144 bite sized hors d’oeuvres. (You may think this is a lot but they go quick!) She usually brings them all prepared on a baking sheet, ready to pop in the oven.


  3. 8
    Deb says

    Seafood dip
    Spread one package cream cheese in a pie pan, spread cocktail sauce to cover (ketchup and horseradish if you don’t have premade), sprinkle with either real crab, imitation crab or salad shrimp. Serve with “Club” crackers. VERY easy.

  4. 9
    Jennifer says

    I have a great appetizer!!! I make it often and never come home with any leftovers much to my husband’s dismay!

    Hot Pizza Dip
    1 8 oz. package cream cheese softened
    1 teaspoon dried Italian seasoning
    1 cup mozzarella cheese shredded
    3/4 cup parmesan cheese
    1 8 oz. can pizza sauce

    Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8″ mini-baker or other small baking dish.

    In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese.
    Bake for 15-20 minutes or until bubbly and starting to brown. Serve with French bread or breadsticks.

    **I also always add extra cheese…we love cheese so my motto is you can’t have too much cheese.
    I also double this recipe when I take it to big gatherings. If I double it, I put it in a larger baking dish as well.


  5. 10
    Angela says

    Two things that I make that seem to be gone in an instant are the little sausages in BBQ sauce and a layered mexican dip.

    Pick up a few packages of the sausages and a bottle or two of your favorite BBQ sauce, mix together in a crockpot, warm it up, and your good to go.

    For the mexican dip I use a round pizza pan, mix refried beans and taco seasoning together, spread over pan, next take sour cream and spread on top of bean, next comes shredded cheese (cheddar or seasoned Taco), then you can do lettuce, and tomato. I usually add black olives on the top, but that is up to you. Serve with cheese doritoes or any other nacho chips.

  6. 11
    Cammie says

    One of my all time favorite appetizers is Mexican Layer dip. I made it last weekend for a party and it was finished fast! I love easy recipes and this is one of them.

    2 small cans refried beans
    16 oz sour cream
    4 avocados or Guacamole
    2 cups shredded 4 mexican cheese
    1 can chopped olives
    4 tomatoes, chopped
    Bag of tortilla chips

    In a 9×13 pan spread beans, then sour cream, then guacomole (or you can make your own guacomole from the avocados) sprinkle cheese and add tomatoes and olives. Serve with tortilla chips! yummy…this make me want some right now! Good luck!

  7. 12
    heather @ what's blo says

    My daughter-in-law made these wonderful baguette slices served with brie, pear and cranberry for our Thanksgiving dinner last week. Check out my blog for the full recipe.

  8. 13
    Colleen F says

    My kids and I love this recipe. I always get a lot of compliments on it, and people want the recipe. It does make quiet a bit however.


    Taco Dip
    2 lbs hamburger browned. Spread in bottom of 8X8 pan. Sprinkle one packet of taco seasoning on top. Do not stir in.

    Mix 16 oz sour cream with 1 cup of salsa. Spread on top of seasoned hamburger. Top with Cheddar Cheese.

    Bake at 350 for 20 minutes. Serve with tortilla chips.

    You could also serve this as a meal by adding a salad.

  9. 15
    Alexis says

    This has been a hit with all the friends…I am always asked to bring it.

    Taco Dip
    16 oz sour cream
    1 brick of low fat cream cheese, room temperature
    1 packet of taco seasoning
    shredded lettuce, as desired
    diced tomatoes, as desired
    shredded cheddar cheese, as desired
    sliced black olives, as desired

    Mix sour cream and cream cheese together and add taco seasoning. Chill overnight. Spread mixture on bottom of a 13×9 and top with lettuce, tomatoes, olives, and cheese (in that order).


  10. 16
    Sues2u2 says

    I very rarely comment but I have a couple of appetizers that everyone who’s ever had them loves.

    1) My sil’s jalapeno poppers. You make them as spicy or mild as you want & they are supper easy. Just follow the link & find easy step by step instructions including photos.

    2) 1 reg size brick of cream cheese
    whole canned shrimp, rinsed & cleaned
    Bottle of sweet chili sauce.

    Put unwrapped cream cheese on plate. arrange shrimp on top of cream cheese & top all of if w/ the sweet chili sauce. Serve w/ crackers.

    Third recipe

    1) small jar of marshmallow fluff
    small container of whipped fruit flavor cream cheese

    mix both ingredients w/ hand mixer & put in fancy bowl to chill. In the meantime, chop up fruits to dip. Great ones are strawberries, apples, pineapple, mangoes, grapes & anything else you want!

    Good luck.

  11. 17
    Leah says

    I have 2 for you that are super yummy…
    Chocolate chip dip/cheeseball (sweet appetizer)
    1 package of cream cheese softened
    ½ cup REAL butter softened (you can use margarine but it will come out more of a dip than a ball which I actually like better)
    ¼ tsp. vanilla
    ¾ cup powdered sugar
    2 tblsp. brown sugar
    ¾ cup mini semisweet chocolate chips
    ¾ cup finely chopped pecans

    Mix cream cheese, butter & vanilla until fluffy. Gradually add sugar, beat until combined. Stir in chocolate chips, cover and refrigerate for 2 hours. Place on plastic wrap or wax paper and shape in a ball. Refrigerate for at least 1 hour and just before serving roll in pecans.
    Serve w/ animal crackes, mini vanilla wafers or grahm cracker sticks

    #2 is shrimp dip
    1 block cream cheese
    1 can mini shrimp
    1 cup coctail sauce

    Place block of cream cheese onto a serving plate, mix coctail sauce and shrimp together and pour over cream cheese, serve w/ crackers…Super easy super yummy… you can squeeze a lime over top as well but I often don’t have one so I omit that.

    Hope you enjoy whatever you choose.

  12. 18
    Tracy says

    Best appetizer ever – in fact, I’m craving it like crazy right now!!! I always double the recipe because it goes very quickly (and buy extra fritos too!)

    Baked Crab Dip

    1 – 8 oz. + 3 oz. cream cheese (11 oz. Total)
    1/3 c. mayo
    8 oz. Drained crab meat
    1 tsp. Worcestershire
    ½ tsp. Onion salt
    ¾ c. sliced almonds

    Double recipe in 1 qt. casserole. Bake @ 350 degrees for 30-40 minutes.

    Serve with large dip Fritos.

  13. 20
    Sarah says

    Gorgonzola dip is perfect for fall:

    -equal parts plain yogurt and sour cream
    -as much crumbled Gorgonzola as you like
    -dash of Worcestershire

    Good on veggies, cubed dark breads, and more, but especially apples.

    I’d give you more detail than that, but that’s all I was given back in the day, and it always works!

  14. 23
    ynaffit says

    The easiest thing I can think of is mini cocktail weinies wrapped in croissant dough, and bake. Easy, tasty, fancy-ish, and everybody likes ’em! You could even bring a little dish and fill it with mustard!

  15. 24
    Lisa says

    My favourite thing to bring to parties is Cheese Dip. It is very easy to make! 🙂

    2 – 8oz cream cheese
    2 cups grated cheddar (or marble) cheese
    1 cup mayo
    2 tsp dill
    1 small onion finely chopped

    Mix and put in a loaf pan, sprinkle with Parmesan Cheese and cover with foil.

    Bake for 1 hour at 325. For the last 10 minutes I usually take the foil off.

    Serve with sliced baguettes.

    Leftovers are great on bagels or toast!

  16. 25
    Melanie says

    Pumpkin Dip

    15 oz. can of pumpkin
    3/5 oz. box of instant vanilla pudding
    8 oz. cream cheese
    8 oz. cool whip (small container)
    2 tsp pumpkin pie spice
    1 tsp cinnamon

    Mix all ingredients together and enjoy! Serve with gingersnap cookies, graham crackers, apple slices, etc.!! Enjoy 🙂

  17. 27
    Joyful says

    Oh this is an easy one.
    We just went to a `Pig Roast` and everyone was to bring a side dish. Well, unlike last year when hardly anyone touched the store bought cupcakes. This dessert was quickly eaten and gone. My hubby even saw someone get one for herself then give a friend one. YUMMY!!

    2 3/4 c flour
    1 1/4 c brown sugar, packed
    1 egg
    1/2 c (1 stick) butter
    1/2 c shortening (solid)
    1/3 c peanut butter
    1 t vanilla
    1/2 t salt

    1c (6oz) chocolate chips, melted
    1/2 c peanut butter
    1 1/2 c corn flakes, crushed
    (I didn’t use corn flakes)

    * Combine first 8 ingredients.
    Batter will be thick. Put into ungreased (I greased) 15″ x 10″ x 1″ pan. Bake at 350 for 15 – 20 min (I had to bake a bit longer) until set. Make sure middle is set. Cool. While that is cooling, mix chocolate chips and peanut butter. Stir in corn flakes (if using) and gently spread on crust.

  18. 30
    Ketherian says

    You didn’t say whether you wanted the appetizer to be cooked or not, so here’s my favourite two:

    Beverly’s anytime salsa dip:

    Stuffed mushrooms: (originally from YumSugar)

    Both are delicious and easy to make.
    Have fun!

  19. 33
    BethG says

    Filo Cups

    1 frozen pkg 4oz filo cups
    12 ounces mozzarella cheese (or use Italian blend shredded cheese)
    2 teaspoons pesto
    8 cherry tomatoes, seeded & sliced in half
    15 fresh, small basil leaves

    1. Preheat oven to 450 degrees

    2. Place filo cups on cookie sheet. Cut a small chunk of mozzarella (or shredded cheese) to fill 3/4 of the cup and place in bottom of cup. Spoon 1/8 Teaspoon of pesto into each cup on top of cheese. Top with 1/2 tomato slice. Bake for 10 minutes, until warm.

    3. Garnish each cup with fresh basil leaf and serve.

    I work for a kitchen and bath design & remodel firm, and we host Unveil Your Kitchen parties for the clients with the nicer kitchen projects. We hire Bryan Loveless, a personal chef, to come in do the hors d’oeuvres. His creations are so yummy! Anyway, this recipe for Filo Cups is always a huge hit, and he spends the whole 2 hours of the party just making & remaking more. Be warned, when they are fresh out of the oven and you bite into one, your mouth will be scorched by the molten heat of the tomato. Seriously, the warning is from personal experience!

  20. 34
    Kristy says

    Here are a couple of my tried and true favorites (and all are BIG hits):

    1. Cream cheese and salsa dip – soften an 8oz block of cream cheese (I use the 1/3-less-fat stuff) with salsa – maybe about 1/4 of a jar? Or just plop the cream cheese on a plate and add the salsa on top. Serve with tortilla chips, wheat thins, or even veggies!

    2. Veggie pizza –
    Just use whatever veggies you want! I skip the olives and tomatoes, and add sliced cucumber and multi-colored peppers.

    3. Fruit pizzas
    Mix together an 8-oz package of (softened) cream cheese, 1/3 c sugar, 1/2 tsp vanilla. Spread on top of sugar cookies (pre-bought, homemade, or use the slice-and-bake kind), then top with fruit – kiwi, oranges, peaches, pineapple, any kind of berry you can think of!

  21. 36
    BethG says

    Oops, I forgot to write that the Filo Cup recipe makes 15 individual cups.

  22. 38
    Kari says

    Here are a few easy ones my friends have submitted to my annual recipe exchange I do with friends and family.
    All three of them are in the 2005 PDF file
    Pesto Palmiers is from the Moosewood cookbook and is about as easy as it gets and it’s always scarfed up!!! page 3 of 2005
    1 sheet commercially prepared puff pastry, defrosted
    (I buy the Pepperidge Farm version)
    3 tablespoons pesto
    (I buy the Classico version in a jar by the
    spaghetti sauce)
    3 tablespoons grated Parmesan or Pecorino cheese
    Preheat oven to 400º. Unfold puff pastry sheet.
    Spread the pesto and sprinkle the cheese evenly onto the sheet of pastry.
    Curl the two longer edges up and roll them inward to meet in the middle. Dip your fingers in water and lightly dampen the pastry between the two rolls, then press them together along the seam. The pastry will now be a long rectangle. Cut it into 1/2-inch thick slices, and place them flat on an ungreased baking sheet (the slices will be heart-shaped).
    Bake for about 20 minutes or until the pastries are
    puffed and golden. Serve immediately.
    I’ve also made these using sun-dried tomato spread,which is good, too.

    The Goat Cheese Layer Dip on page 2 is good too.

    The Hot Pizza Dip (similar to someone else’s post here) is also yummy.

  23. 40
    Leigh Anne says

    I love appetizers.

    Pita Chips with hummus are a fun one – always popular.
    and if you want to make your own hummus instead of buying it try this recipe

    I recently did a phyllo wrapped asparagus for a women’s meeting at church and they were a big hit.

    My all time favorite is roasted garlic and artichoke dip

  24. 41
    Cindy says

    This is always a hit at our parties, and so easy to make -only 4 ingredients! Bring along small rye bread circles and wait for everyone to munch their way to the bottom of the bowl 🙂

    * 3 (2.5 ounce) packages thin sliced packaged corned beef
    * 3/4 pound shredded Swiss cheese
    * 1 (16 ounce) can sauerkraut, drained and minced
    * 1 (16 ounce) bottle thousand island salad dressing

    1. Preheat oven to 325 degrees.
    2. In a medium bowl, mix corned beef, Swiss cheese, sauerkraut and thousand island salad dressing.
    3. Transfer the mixture to a 10 inch pie dish and bake in the preheated oven 30 to 45 minutes, until hot and bubbly.

  25. 43
    Robin says

    Here’s a different one for the cheese lovers:

    Layered Cheese

    8 oz. sharp cheddar block
    8 oz. monterey jack block
    8 oz. cream cheese

    .7 oz. Italian seasoning mix
    1/4 c. white vinegar
    1/2 c. oil
    2 T. water
    2 T. green onion
    1/2 t. sugar
    minced onion if desired
    dash parsley

    To make cutting easier, freeze cream cheese ahead of time. Cut all cheese into 2 x 2″ pieces, and make into little sandwiches, with cheddar on top, cream cheese in the middle, and jack on the bottom. Place in a large container with lid. Mix the rest of ingredients to make a marinade. Pour marinade over and let sit for at least an hour or overnight. Serve with crackers. Delicious!

  26. 44
    M says

    In case you want to go for ethnic food :

    Here is a recipe for Pakora (you get these as starters in Indian Restuarant)

    1 bunch Spinach (Finely Chopped)
    1 onion (Finely Chopped)
    2 pods garlic (chopped)
    1/2 cup Gram Flour (a.k.a Chickpeas flour or besan)[NOTE: If you cannot find it, substitute with 1 part corn flour and 1 part All purpose flour]
    1 tsp.turmeric powder
    1/ chili powder
    1 green chili chopped(optional)
    1 tsp. salt.
    1/2 Sugar.
    Oil for frying


    1 Mix thoroughly chopped spinach, chopped onion, Garlic, Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.
    2. Heat oil in a deep bottomed pan. Make small fritters and drop them in hot oil and deep fry them until golden brown in medium flame.
    3. Drain out excess oil and keep it in a tissue paperin order to soak the excess oil.

    Serve hot with Tomato chili Sauce or Green chutney.

  27. 45
    Karon says

    Super easy. 🙂

    Crab Ball

    Mix together

    3 packages softened cream cheese
    2 cans crabmeat, drained (tuna can size)

    Form into a ball. Spread cocktail sauce all over the ball, and serve with crackers (Ritz or Town House work well).

  28. 46
    Annie says

    Okay chickie this is a good one.

    Jalapeno popper spread

    2 8 oz blocks of cream cheese
    1 cup mayo
    1 cup parmasan cheese (fresh)
    jar of jalapenos chopped (or less if you don’t want it too spicey)

    Mix the cream cheese and mayo until smooth, add the parmasan and peppers and mix until well blended. Spread into a pie plate and bake at 300 F for about a hour (it stays hot for quite a while). I serve with scoops or tortilla chips.


  29. 47
    Misty says

    Super easy artichoke dip:

    1 canned quartered artichokes, drained
    1 cup mayo
    1 cup shredded Parmesan cheese

    (If you want to get creative you can add some garlic or garlic powder)

    Mix all ingredients together (I try to get the artichokes as separated as possible)and pour into a baking dish. Bake at 325 – 350 degrees for about 20 -25 minutes or until edges are golden brown and bubbly.

    I serve this with tortilla chips or crackers. Also, this doesn’t make a large batch, so you might want to double it for a large crowd. It is YUMMY and the easiest thing to make.

  30. 48
    Heather says

    You’ve already got a lot of good appetizers to choose from! Here are two family favorites:
    Super quick and easy dip –
    Put a block (or tub) of cream cheese in a bowl or plate and pour jalapeno pepper jelly on top. I’ve also used a yummy Pineapple Habenero Dip I found at the grocery store before. Serve with rice crackers.

    Only a little chopping needed for this Avocado Salsa

  31. 50
    Hélène says

    I’m with you. I’ve made the surprise spread a lot and was looking for a great appetizer to. My friend made this one a party and it was a hit:

    Shrimp, Tomato & Avocado Dip

    1/3 c. ketsup
    1/3 c. fresh lime juice (squeeze about 3 limes)
    6 chopped plum tomatoes (I remove the seeds & pulp)
    half a purple onion, chopped
    half a bunch of fresh cilantro, chopped (about 1 loose cupful)
    1 jalapeño, chopped finely (remove seeds or it will be very hot!)
    300 g chopped fresh shrimp
    salt & pepper
    2 avocados, diced

    Mix all this together and refrigerate for a couple of hours to let the flavors blend.

    Add avocados just before serving.

  32. 51
    Liz says

    This is embarrassingly easy, but I swear to you, it ALWAYS gets rave reviews and is gobbled up. Every. Single. Time.

    It is this easy:
    Buy a block of cream cheese. Buy a jar of Fischer & Wieser Original Roasted Raspberry Chipotle Sauce (any raspberry chipotle sauce will do, but this is my favorite).

    Place block of cream cheese on plate. Pour sauce over block of cream cheese. Serve with assorted crackers.

    Voila! You’ve got one of the tastiest and easiest apps ever. Enjoy!

  33. 52
    Erin says

    The easiest and the best…

    Buffalo Chicken Dip
    (and I don’t even like Buffalo Sauce)

    1 block cream cheese cut into cubes
    1/2 cup blue cheese dressing
    1/2 cup buffalo sauce
    1 cup cooked chicken (I used precooked chicken from Costco)

    Put in microwave safe bowl, and cook for 5-6 minutes (until cheese melts), stopping very often to stir. Serve with Frito chips, crackers, celery sticks, etc.

  34. 53
    Becky says

    1 can artichoke hearts (like 5-7 normally) chopped
    1 cup regular mayonnaise
    1 cup shredded mozzarella cheese
    1/2 cup grated parmesan
    2 teaspoons garlic
    Mix well.
    bake 20 minutes about 350 degrees until golden brown yummy deliciousness on top
    serve with triscuits or similar.

  35. 54
    Lona says

    LOL! I have *just* the perfect recipe for you! But it’s nearly 70% peppers!

    I’ll save it for some other blog…

  36. 56
    Shala says

    Cowboy Dip

    2 blocks cream cheese
    1 can corn drained
    1 can mild rotel 1/2 drained
    1 chopped red pepper (or yellow)
    1 can sliced black olives (Optional)
    handful of shredded mexican cheese
    1 Package Ranch Dressing

    Stir up & refrigerate

    Always a hit-never any left! I serve with Fritos scoops

  37. 57
    christine says

    I love this in the fall!

    Pumpkin Dip
    1 can of Pumpkin Puree
    1 Jar of Marshmallow Fluff
    2 softened 8 oz. blocks of cream cheese
    powered sugar as needed
    1 tsp cinnamon
    1/4 tsp nutmeg

    Mix it all together and serve with apple slices, graham crackers, and ginger snaps.

  38. 58
    Amanda says

    I like doing Crouton salad bowls with Ceasar Salad.

    They are easy for people to walk around with or can be eaten with a fork. I use less dressing than called for in the recipe, so it is a light and more healthy alternative than typical appetizer fare.

    Every time I make this for an event, it is always one of the first plates to be empty and people always ask how I made them, but it is actually really easy.

  39. 59
    laura b. says

    I haven’t commented here before although I visited your blog frequently and have gotten many good ideas!

    I have to agree that you can’t go wrong with the Buffalo Chicken Dip or the Reuben Spread. I have made both many times and always have come home with an empty dish!

  40. 60
    Tisha A. says

    A friend of mine made this at at Christmas Party and gave me the recipe. Delicious!

    Beef/cheese Bread Bowl Dip

    French Bread Loaf (Cut out center and chip up center for dipping pieces)
    Cream Cheese – 2 8 oz pks.
    Carl Budding Beef(thin) 2 pks
    2 Roma Tomatoes
    Red/Green Bell Peppers
    sharp shredded cheese.
    Mix all together and place inside of the centered out french loaf.

    Bake in oven @ 325 for about 45 mins.

    Use bread pieces or frito/tostito chips to dip out.

  41. 62
    Kim says

    Bacon Wrapped Little Smokies

    Cut bacon into thirds. Wrap smokies in bacon, sprinkle with brown sugar and bake.

    My dish always comes back empty!

  42. 63
    Jessica says

    Easy Cheeseball-
    2 pkgs cream cheese softened
    1 cup finely chopped pecans
    chopped beef (sold in a jar near the spam-if you can’t find it use bacon)
    green onions (not peppers!) chopped
    1 tsp. seasoned salt
    1 tsp. Worchestershire sauce

    Mix all together except pecans. Roll ball in pecans on all sides (does a ball have sides?). Chill at least 2 hours but overnight is better. Serve with crudite or crackers. Enjoy!

  43. 64
    Chelsee says

    The Best 7 layer dip…
    I always make double batch or the family will destroy before event. lol This is my mama’s recipe

    In any sort of baking or casserole dish 9×13.

    Bottom Layer: 1 can refried beans juice of 1/2 lime and 1 can diced chilies

    Layer 2: 2-3 ripe avocadoes smashed with 1/2 lime juiced and salt and pepper.

    Layer 3: 1 tub sour cream with 1 taco seasoning mix

    Layer 3: Cheese! we like to mix pepper jack and the mexi bag mix.

    Layer 4: sliced olives, green onions, and halved grape tomatoes.

    Serve with hot tortilla chips…Always gets props 🙂

  44. 65
    Jessica says

    I have the all-time best appetizer dip, but it can be used for a meal too (we had it for dinner growing up a lot!). This is my husband’s favorite “game dip” too.

    “Mexican Dip”
    1 can Hormel Beanless Chili
    1 block (8-oz size) Cream cheese

    Put these two ingredients in a pan and stir until combined. Serve with tortilla chips or Doritos.

    It’s usually gone in a few minutes. If you have a large crowd, definitely double it.

    Hope this helps.

  45. 67
    Stacy says

    I love the idea of a salad on a stick. Not sure where I saw this, but this link has the recipe. Basically a caprese salad perfect for an appetizer. I can’t wait for my next party to try it.


  46. 68
    Beth says

    Sausage Balls—these go so fast every time I put them out that I’ve started to hide one or two to ensure I even get some.

    1 pound bulk sausage
    1 can cheddar cheese soup
    2 cups biscuit mix

    Preheat oven to 350 degrees. In a large bowl, combine the baking mix, sausage and cheddar cheese soup. Mix well and shape into 1 inch balls. Bake for 15 to 20 mins. or until a toothpick inserted in the center comes out clean and the balls are golden brown.

  47. 71
    Kristin says

    Warm and wonderful for Fall
    Artichoke dip
    1 8oz container of sour cream
    1 package of cream cheese
    1 large spoonful of mayo (not miracle whip)
    1-2 cups shredded Parmesan cheese
    5-6 cloves of crushed garlic
    1 can artichoke hearts
    1 small can diced green chilies
    1/2 small can jalopenos

    bake for about 30 mins at 350, until warm and bubbly serve with baguette

  48. 73
    Beth says

    Chicken Enchilada Dip
    Serve with tortilla chips
    1 lb chicken, cooked and diced
    8 ounces cream cheese
    ½ cup mayonnaise
    1 ½ cups shredded cheddar
    1 can rotel
    1 tsp cumin and chili powder, each
    salt and pepper, to taste
    combine all but 1/2 cup cheddar. Put in pie plate. Top w/remaining cheese. Bake 350 until bubbly

  49. 74
    Beth says

    Tomato Basil Squares (from Pampered Chef)
    ? cup mayonnaise
    fresh basil
    mozzarella, shredded (1 cup)
    parmesan, grated
    1 pizza dough
    1-2 fresh plum tomatoes
    garlic, minced
    mix cheese, garlic and mayo. Lay out pizza crust. Slice tomatoes and top dough w/tomatoes and sliced basil. Spread cheese mixture over top. Bake 20-25 min 350

  50. 75
    Kristin says

    Football Game Dip (I always make this when a big football game is on the t.v. My boys and husband go nuts over this. Serve with chips or whatever you want to dip)

    1 block Velveeta cheese
    1 tube Jimmy Dean sausage
    1/4 cup salsa

    Brown sausage in a pot. Drain off grease. Cut Velveeta into chunks and drop in the pot. Cook on Medium-Low till melted. Dump in the salsa. Stir.

  51. 76
    Shannan Felix says

    I have it! You won’t be able to mess this one up and everyone will love them! I have yet to bring any back home with me – always an empty bowl.

    Lil’ Smokies


    1 package of Lit’l Smokie sausages (1 lb. in the meat section vaccum sealed)

    1 can of chili sauce (12 oz. can)

    1 small jar grape jelly (10 oz.)

    1 Crock Pot

    Using the crock pot, put everything in and stir. Set to low heat and warm for an hour or two. Stir now and then to make sure all the sausages are evenly coated. Serve right out of the crock pot.

    Now how easy is that? Enjoy!

  52. 77
    Shannan Felix says

    ooppss…..I forgot! Addition to the above recipe: If chili sauce is a little costly in your area then you can use BBQ sauce. It works just as well and is fantastic!

  53. 78
    Brenda says

    I love appetizers and would rather eat a bunch of those than eat dinner half the time. Here are a couple of my all time faves that are yummy and easy.

    Form a block of cream cheese into a mound with a slightly flattened dome. Pour over this two or three of those teeny jars of the bitty shrimp in cocktail sauce (usually near the cream cheese and sliced cheeses in the store). Serve with crackers.

    Smoosh a block of cream cheese in a small, microwaveable dish. Pour a jar of roasted onion jam (my two faves are Stonewall Kitchen and, believe it or not, the Simply Enjoy from Stop & Shop) over the top. Nuke until just slightly warm. Serve with crackers or baguette slices.

    Get some rare roast beef sliced VERY thinly from the deli. Get some Alouette, or, if you can find it, real boursin. Spread a little cheese on a baguette slice and top with a sliver of roast beef.

    Get some of the tiny marinated mozzarella balls, some basil leaves, some prosciutto and some roasted red peppers in water. Wrap the cheese in a basil leaf, the prosciutto and a pepper filet in that order. Stick with a toothpick to keep it bundled. (You can make these the day before.)

    Take a boule loaf of bread, cut into the top in circle, pull out the center. “Peel” a small wheel of Brie (the crust gets nasty when you melt everything) and cut the cheese into small chunks. Add a couple of spoonfuls of the minced garlic in a jar (or mince a couple of cloves) and a splash of white wine. Nuke until melted, stirring occasionally. Spoon into bread bowl. Serve with a second boule cut into chunks. Watch people fight over the bread bowl when the cheese is gone.

    Mix a large jar of grape jelly and two bottle of chili sauce together in a crock pot. Dump in a bag of precooked meatballs. Cook on low until hot. (An oldie, but a goodie!)

    Have fun!

  54. 80
    Karen says

    Easy & so yummy. Only 3 ingredients and I’m asked for the recipe quite a bit.

    BS Dip (BS are the initials of the person that gave me the recipe)

    1 – 1 lb tube of sausage (I use Jimmy Dean)
    1 – 8oz block of Cream Cheese, cubed
    1 – 8oz jar Picante Sauce

    Brown sausage & drain. Add sausage, cream cheese & picante sauce to crock pot. Cook on low for a few hours to incorporate all ingredients & the dip is hot.

    Serve with Fritos.

    We like a bit of a “kick” for our dip, so I use Jimmy Dean hot & medium picante sauce.

    Enjoy trying new recipes & good luck finding a “new” favorite

  55. 81
    Elizabeth says

    Okay, I don’t have time to read all of the entries to see if someone else told you of this one…But, Buy a big bag of frozen meatballs, like the kind you can find at Costco…Put them in your crockpot (or two, if you have two) along with 1 jar of grape jelly and 1 bottle of BBQ sauce. That’s it! let it cook for 4-5 hours..This is delish! I promise that EVERYONE wants more. 🙂 Plus, it is so EASY!

    Now, when you have time, stop by – ha! I have a funny, but useful kitchen orgznizational tip.

    Take care!

  56. 82
    Celia says

    Appetizer Veggie “Pizza”

    Unroll, but do not separate, two tubes of crescent roll dough. Lay the dough flat on a cookie sheet. This is the crust. Bake until golden brown, then cool.

    Combine 8 oz cream cheese, 8 oz mayo, and one envelope Ranch dressing mix. (I use light ingredients – they taste fine.) Spread this over the crust.

    Take your favorite raw veggies (I use broccoli, cauliflower, shredded carrots, diced red pepper (but you can leave that out!), diced red onion. Spread them over the pizza.

    Take your favorite shredded cheese, and sprinkle liberally over the top. Add some sliced black olives, if you like. Then take a sheet of waxed paper, lay it over the top, and press everything into the crust (but don’t smash it!). This helps prevent everything from just falling off!

    Voila! I always get positive comments about this!

  57. 83
    Candace says

    This is my family’s FAVORITE appetizer…there is NEVER any left (too my disappointment!), and totally restaurant quality. It’s super easy, fast, and making my mouth water right now!!! If you don’t use it now, save it for later. You’ll be glad you did 🙂

    Our fave way to serve it is with wheat thin type crackers, but baguettes are very nice as well.

    Hope you enjoy!

    A cook in England,
    Candace O

  58. 84
    Wendy says

    I always get good reviews about these and it is something you don’t see often

    Pepperoni Pinwheels
    Flatten out cresant roll dough or use the non seperated kind. Mix in a bowl one egg, chopped up pepperoni, shredded mozzerella(about 8oz), and some italian seasoning. Then lay out on the dough, roll the dough and slice.
    Bake at 350 for about 10 min or until browning.

  59. 85
    cindi says

    Triscuits or wheat thins
    cream cheese

    Spread cream cheese on top of cracker, top with a dab of salsa…it is like heaven on earth. Yummmmm

  60. 86
    Ines Teles says

    I make a tuna mousse (it’s solid) for an appetizer every time I have a dinner party and everyone loves it!

    My memory isn’t great but I’ll note down the recipe for you when I get home if you’re interested 🙂

  61. 87
    Nancy says

    This is a tried and true recipe for me, and it doesn’t get much easier than this.

    Cocktail Smokies
    1 lb. Little Smokies
    10 oz. grape jelly
    6 oz. yellow mustard

    Place smokies in crockpot. Whisk together jelly and mustard. Pore over smokies. Cook on low for 2-3 hours.

    If you do not want to use a crockpot, whisk jelly and mustard in a pan. Cook until heated through. Serve hot.

  62. 88
    Jenn @ FFP says

    Sausage balls have always been a big hit for me! They work well as dinner appetizers or at breakfast for the kids.

    1# ground sausage-any flavor
    4 c shredded cheddar cheese
    3 c biscuit or pancake baking mix
    1 egg slightly beaten
    2 tbs dried minced onion
    salt and pepper to taste

    Preheat oven to 375. In a large bowl, mix all the ingredients with your hands. Grab a small portion of meat and roll into balls. To ensure the balls are the same size, I use a small melon baller or a tablespoon measuring spoon to scoop the meat. Bake about 20 minutes on a greased or parchment lined baking sheet. Allow to cool and serve.

    Just an FYI-the flavor and leanness of your sausage plays a big role in how the final product tastes. I’ve used maple flavored sausage, hot, and mild with great success but I kept in mind who my audience was…I didn’t make the hot version for the kids! 😉

    Another thing, if you use a fattier blend of sausage then make the balls a little larger since they’ll shrink as the fat cooks away and melts during the baking process. This has happened to me when I’ve used the cheap sausage blends. The balls still tasted fine but they cooked down quite a bit!

    Paula Deen has a similar recipe that includes a yummy tasting dip.

    Good luck with your party!

  63. 89
    Sarah Hargis says

    I make this recipe all the time for social gatherings at my hubby’s office. In fact, when I try and make something else, the guys want to know where their fruit salsa is. It is super easy and quick and can be made the night before. As a bonus, any leftovers are GREAT on top of pancakes or waffles the next morning. I hope you enjoy it.

  64. 90
    Nicole says

    My favorite is what we call “crack dip” because it’s very addictive! LOL! Some call it 1-2-3 dip because the recipe is:

    1 lb sausage, browned, crumbled,and drained
    2 cans Rotel tomatoes (juice and all)
    3 8-oz pkgs cream cheese

    Cut the cream cheese in cubes and put it in the crock pot with the other 2 ingredients. DELICIOUS! Eat with tortilla chips!

  65. 92
    Tina Wright says

    Pecan Stuffed Dates
    SERVES: 30 COOK TIME: 25 Minutes
    ? 10 to 12 slices Smithfield Naturally Hickory Smoked Bacon
    ? 1 (8 ounce) box pitted dates
    ? 30 pecan halves
    Preheat oven to 400 degrees F. Take a knife and slice dates open. Stuff each date with a pecan half. Cut each slice of bacon in half. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.
    Holiday appetizer.
    This recipe was specially prepared and created by Paula Deen for Smithfield.

  66. 93
    Debbie says

    Asian Peanut Chicken Wraps

    2 packages of grilled chicken breast strips
    1/4 cup peanut butter
    3 tbsp soy sauce (sodium reduced)
    3 tbsp fresh lime juice
    lime zest
    2 tsp sugar
    1 tsp minced ginger
    1 tsp sesame oil
    1 clove minced garlic
    2 celery ribs, sliced
    2 green onions, sliced
    1 grated carrot
    1/2 cup snow peas
    4 pita breads or large flour tortillas
    lettuce leaves

    Chop chicken into cubes. Immerse the snow peas in boiling water briefly until they turn bright green-about 1 minute; removed and let cool. Cut in 1/2 cross wise.

    Meanwhile, in a bowl whisk together peanut butter, soy sauce, lime juice, lime zest, sugar, ginger root, sesame oil, and garlic until smooth.
    In a large bowl toss the cooled chicken and snow peas, celery, green onions, and carrot. Pour peanut butter dressing over top and toss until evenly coated. Spoon into lettuce or tortillas (I bring both and let people choose). Easy and DELICIOUS! (we also have for dinner sometimes)

  67. 94
    Jillian Mitchell says

    Ok, so this recipe is highly recommend it is soo good and people can’t keep their hands off.


    If you want super simple and muy delicious go this way

    one pkg cream cheese
    one jar jalapeno jelly (easy to find) on the top shelf of the jellies
    and various yummy crackers of different sorts.
    Plop the cream cheese onto your serving dish, poor the jelly over the whole thing, and then people just slick off a chunk with butter knives and spoons and spread it on the crackers. It is so simple and yummy now I want some really bad.

  68. 96
    Katy says

    These are always a huge hit!

    Cream Cheese Crescents

    2 cans refrigerated Crescent Rolls
    1 package (2.5oz) Real Bacon Pieces
    1 block Cream Cheese
    1 small onion – diced

    Unroll the Crescent Rolls onto a cutting board. Using a pizza cutter, cut each package into 24 squares. Using 2 mini muffin tins, place one square in each cup. My tins make 24 but if yours is smaller, just cut your squares to accommodate your tin. In a microwave safe bowl, combine remaining ingredients. Microwave in 30 second intervals until cream cheese mixture is soft. Spoon cream cheese mixture into each crescent square. I use a tiny Ice Cream Scoop.

    Cook following the Crescent Roll package directions.

    Remove from tins and serve! These can be refrigerated and re-heated if necessary.

  69. 97
    Desiree says

    I don’t really have a name for this so I will call it “Pizza Pita Strips”
    It is super easy.
    You’ll need:
    Pita Pockets
    Sliced pepperoni
    Mozzarella Cheese
    Pizza Sauce

    Slice the pita pockets about half way along the edge. On the inside, layer the pepperoni and the mozzarella cheese. Place on a cookie sheet and bake in the oven at 350 for about 5 minutes, or until the cheese it melted. Then slice into about 1 inch slices. Serve with warm pizza sauce. They are very good and easy.

  70. 98
    Katie @ Food Stuffs says

    Vidalia Onion Dip

    This is one my mom used to do all the time.

    You can make it with any sweet onion. This version calls for swiss, but she normally makes it with medium to sharp cheddar. You can also use lower fat mayo and/or substitute in some yogurt to lower the fat & calories.

  71. 99
    Liz L. says

    My mother-in-law loved this one so much the follow year for Christmas she bought me a special dish with a warmer just so I would bring it again. lol Good luck! This is a Copycat recipe of TGIF’s Hot Spinach and Artichoke Dip, only 7 ingredients. You can put a small bowl of salsa out with chips or you go with pita bread. I’ve done both and it goes quickly!

    Let me know if you choose this one!

  72. 100
    kelly says

    I make this every Thanksgiving & it is a hit & oh-so easy!!

    Take crescent rolls & place a chunk of Havarti cheese & bake. That’s it. You can do this with any type of cheese, jalepeno, dill, etc.

  73. 101
    Amanda says

    Warm gooey brie!

    Take one wheel of brie, drizzle with honey, then bake until warm…add pecans if you want for a yummy fall treat!

    PS Don’t forget the crackers or french bread!

  74. 102
    Lauren says

    Spinach Dip

    1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
    1 1/2 c. sour cream
    1 c. mayonnaise
    1 (4 oz.) pkg. Knorr vegetable soup mix

    Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of bread (I use Kings Hawaiian), hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. I also serve with tostitos.

  75. 103
    Diane says

    I love easy appetizers too . Enjoy so yummy!!

    Apple Caramel Dip

    1 pkg (8oz) cream cheese
    3/4 cup brown sugar
    1 container caramel (usually found in the produce section)
    1 pkg skor bits
    Granny Smith apples, sliced

    1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

    2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

    3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping.

  76. 104
    Diane says

    Another really easy one is to unwrap a brick of cream cheese and pour red pepper jelly over it and serve with crackers.

  77. 107
    Nancy says

    Definitely Olive Dip!

    Chop up one small jar of green olives
    Mix into small block of cream cheese
    Sprinkle in garlic power to taste
    Mix well- can add a little milk if you want it creamier.
    I serve it with Wheat Thins.

  78. 108
    The Packet Queen says

    I have one that is impossible to mess up and only uses 4 ingredients: cream cheese, chili (leftover or canned), shredded cheese, and chips.

    My SIL taught me this dip and I’ll always love her that much more for it! Always goes over well with everyone. Good luck to you, I am going to be browsing through these comments for something to bring to my neighbor’s “Girls Night In” on Friday because I am fresh out of chili!!

  79. 112
    Jo says

    found this winner on a blog a while back!

    Bleu Cheese Buffalo Chicken Dip

    -2-3 cups of shredded chicken (Rotisserre is the way to go here!)
    -1 bottle of buffalo wing sauce
    -1 bottle of Bleu Cheese dressing (you can use less if yer a sissie)
    -8 oz cream cheese, softened
    -Mozarella cheese (whatever amount makes your little hearts leap for joy!)

    Preheat oven to 350 degrees. Combine shredded chicken, wing sauce, bleu cheese dressing and cream cheese. Mix well. Put into 8×8 pan (or whatever size floats your boat) and top with the Mozarella. Bake in oven for 30 minutes.

    Serve with some Frito’s scoops.

  80. 113
    Stacy says

    Here are three easy tried-and-true recipes. I cook alot and try lots of new recipes. These are three of my most well-received recipes. You can’t go wrong. Enjoy!

    Buffalo Chicken Dip – Spicy! I use one cream cheese instead of two and up the hot sauce for more heat (personal preference). Serve with crackers or tortilla chips.

    BLT Dip – So easy! I like to top mine with shredded lettuce for a true BLT taste! Great served with pita chips.

    Marinated Grilled Shrimp – This is probably my most requested recipe of all time! Great served hot or cold. YUMM!

  81. 114
    Stacy says

    Here’s something really different but delicious! Check out the rave reviews:

    Fruit Salsa with Cinnamon Tortilla Chips

    Save time and buy the cinnamon tortilla chips (I buy them at Sam’s Club or Target). You can also change out the fruits based on what’s available and in season.

    Note: Regarding my last post about the Buffalo Chicken Dip – Instead of canned chicken (yuck, smells and tastes like tuna to me!), I boil and shred my own chicken. It makes a huge difference!

  82. 115
    Sarah Romine says

    This recipe is from Taste of Home’s 2005 Holiday and Celebrations Cookbook. I won a cooking competition at work with this recipe and well, it has bacon in it. You just can’t go wrong with bacon. I never take any leftovers home when I bring this dish and always have lots of requests for the recipe.

    Baked Spinach Dip in Bread

    2 packages (8oz each) cream cheese, softened
    1 cup mayonnaise
    1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
    1 cup (4 oz) shredded cheddar cheese
    1 pound sliced bacon, cooked and crumbled
    1/4 cup chopped onion
    1 tablespoon dill weed
    1 to 2 garlic cloves, minced
    1 unsliced loaf (1 pound) sourdough bread
    Assorted fresh vegetables

    In a large mixing bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.

    Cut a 1-1/2 inch slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2 inch shell. Cupe removed bread and place on a baking sheet. Broil 3-4 in from the heat for -2 minutes or until golden brown; set aside.

    Fill bread shell with spinach dip; replace top. Place any dip that doesn’t fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350 degrees for 1 hour or until dip is heated through. Cover and bake any additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve warm with vegetables and reserved bread cubes. Yield: 4 cups. Note: fat-free cream cheese and mayonnaise are not recommended for this recipe.

  83. 116
    Cris says

    Here’s a quick, simple one that is unusual & delicious.

    4 slices white bread, crusts cut off and rolled flat
    4-8 oz softened cream cheese (to taste)
    4 large dill pickles

    Spread the cream cheese on your flattened bread and roll around a pickle. Cover tightly with plastic wrap and refrigerate several hours or overnight. Slice thinly to serve. They look like little stained glass windows and fly off the plate.

  84. 118
    LeAnn P says

    Funky Dip is so easy and so filling, it can be a great appetizer or as a part of a pre-game buffet for a sporting event.

    Brown 1 lb. Jimmy Dean hot pork sausage in a skillet and drain fat. In a crockpot, mix browned sausage with 1 1lb. cubed Velveeta cheese pieces and one jar Pace picante sauce. Turn crockpot to low and stir mixture at least once every 30 min. until cheese is melted. Serve dip warm with large Frito Dips chips or corn tortilla chips. Enjoy!

  85. 119
    Janna says

    I have bookmarked this page for myself! I love all of these recipes!

    This recipe doesn’t have any WOW factor, but it sure is easy:

    1 can Underwood Deviled Chicken
    1 small container whipped cream cheese

    Mix together and serve with crackers.

    We call this Angel Dip because my friend, Angel, always made this for our parties. It’s easy and it’s very good…it’s always the first dip to go!

  86. 120
    Bonnie says

    This is super simple, but everyone loves them. Proscuitto wrapped thin-crispy breadsticks. (I like the garlic breadsticks.


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