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    You are in: Home / Cookbooks / Appetizers
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    13 recipes in

    Appetizers


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    I love this for Christmas and Thanksgiving. I'd been searching for the best way to make stuffed celery for sometime, and think I found it several years ago courtesy of Allrecipes.com. Also good with crackers.

    Recipe #125505

    This is from Good Housekeeping's Quick & Simple magazine May 27, 2008

    Recipe #316690

    7 Reviews |  By Manda

    This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

    Recipe #36874

    14 Reviews |  By 1Steve

    Greek spinach and feta appetizer triangles

    Recipe #16713

    20 Reviews |  By m f

    I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.

    Recipe #70538

    21 Reviews |  By s'kat

    My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

    Recipe #40752

    A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

    Recipe #103152

    76 Reviews |  By Rita~

    Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread.

    Recipe #63621

    This is a MUST at every holiday in our family. I suggest doubling the recipe...it always goes fast!

    Recipe #146022

    I came across this in a Homemakers magazine and it was an instant favourite, we have used this recipe ever since(with a little of our own tweaking!)The longer the mixture sits the better!( for prep time i just put the 1 hour standing time, add how ever long it will take you to chop your other ingredients). Cook time is just how long it takes you to toast your bread. Everyone we serve this to really likes it.

    Recipe #62874

    524 Reviews |  By Juli

    Here is a delicious spinach artichoke dip!

    Recipe #1209

    An excellent salsa that goes well with fish dishes, or just as a snack with crackers.

    Recipe #30555


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