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Appetizers

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A friend shared this with me last year. I have made a batch a month since then. It is an adaptation of a famous restaurants signature cheese. Everyone likes it. It makes a great present. It will keep for extended periods when refrigerated but mine has never lasted more than a week. Enjoy.

Recipe #42151

I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!

Recipe #315537

Pretty little pastry shells made from a Pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by JoAnn Belack.

Recipe #407516

Another tried and true. I have been making this one since I tried at a dinner party. Great when you want to bring something a little different.

Recipe #108084

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

Recipe #196226

I love antipasto and this is a nice twist and fun too.

Recipe #119467

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

from Top Secret Recipes http://www.topsecretrecipes.com

Recipe #4344

If you adore artichokes, you should adore this CHEESY appetizer. This takes your next gathering to the sophisticated level. Great for special occasions, if you are having a large get together you will probably want to double this recipe, and keep it warm.

Recipe #118325

18 Reviews |  By PanNan

I served this recipe at a holiday party. It was the first appetizer to disappear, and was one of the easiest to prepare. With all that pork bacon, cheese, and a bread bowl - where else to put this recipe but the Midwestern U.S. states.

Recipe #41797

These are adapted from the El Paso Chile Company's cookbook. They are incredibly good and are my favorite late-night snack.

Recipe #198467

1 Reviews |  By Manami

These are very nice to serve for guests and for an appetizer party at home. Found originally on puffpastry.com. Didn't include thawing time in prep time, 40 minutes.

Recipe #188405

Easy dip for chips or as a spread for crackers.

Recipe #228731

This is an excellent appetizer recipe. Delicious and popular. I always get asked for the recipe.

Recipe #84822

I love Brie and am always loooking for a new way to prepare it. This is about the easiest thing you could do and it makes a great statement at a party.

Recipe #66928

6 Reviews |  By Malriah

Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion)

Recipe #51373

Wonderful to have on hand for the holidays, or to give as gifts

Recipe #12726

6 Reviews |  By wyojess

This is one of my all-time favorite recipes from Pampered Chef. They're quick, easy and can be made in bulk and frozen for later. Such an attractive appetizer, too! From a pampered chef invitation I received from a friend.

Recipe #266538

Thanks to Better Homes & Garden Holiday Cooking 1997 for this one. It's the most requested dip recipe in our family. I serve this one with Tostitos Scoops.

Recipe #219017

These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.

Recipe #203949

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