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

    Appetizers

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    a twist on an old favorite

    Recipe #490855

    A friend of mine gave me this recipe some years ago and I've been making it ever since. It's great for a party or a fun movie night with the kids. We all love it and it's addictive. It's great served with tortilla chips, toasted pieces of baguette or pita toasts.

    Recipe #484267

    i haven't tried this yet. saving for safekeeping. i don't usually like cauliflower but this seems different enough to be tasty. i'm told this works fine with gluten-free flour and/or soy milk if desired. a cup of hot sauce seems like an awful lot to me. i'll probably start with less. i'd also like to incorporate jack cheese into this somehow but haven't figured it out yet. i'll adjust after i've tried it. i see no reason you couldn't do this with bbq sauce or whatever instead

    Recipe #482138

    I found this copycat recipe on another website for the dip served with Texas Roadhouse's cactus blossom. I love their dip and I am posting it here for safekeeping.

    Recipe #480481

    My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!

    Recipe #475468

    Smokey and tangy tastes combine to make this decadent spread! Serve cold with crackers, or broiled on a slice of bread. Appetizer or meal - you decide! As long as one of the cheese you use is smoked, you can experiment with different varieties of cheeses.

    Recipe #471377

    I'm weening myself from my Sriracha addiction, but have replaced it with Manchego.

    Recipe #449988

    Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

    Recipe #444419

    A Hungry Girl Alternative to Full Fat Buffalo Chicken Dip.... You won't miss the fat! PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*

    Recipe #413265

    this is a copycat recipe from a local meat locker in soldotna alaska. This dip gets better the longer it is chilled

    Recipe #411791

    6 Reviews |  By SB6

    Found this in Better Homes & Gardens magazine. Great for game days!

    Recipe #397443

    We had this at Brennan's Wine Bar in St. Louis on Saturday night and loved it. Very simple, but I would have never thought to throw this together myself. It's sweet, savory, creamy and crunchy.. .we devoured it in no time flat!

    Recipe #380529

    This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.

    Recipe #369895

    ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.

    Recipe #369683

    5 Reviews |  By Kitsune

    Ridiculously addictive appetizers. I brought them to a party and everyone attacked them like starving piranha on a cow. I included them in a tin of cookies for my hubby's co-workers and one of them ate all of them before anyone else could try them. She also demanded the recipe. From the cookbook "Fix, Freeze, Feast" by Katie Neville and Lindsey Tkacsik. Make them ahead of time, keep in your freezer and bake what you need. I plan to have these on hand all the time.

    Recipe #345344

    From Taste of Home's Cooking For 2 Magazine, Fall 2006. Such an easy recipe with only 2 ingredients! Yummy snack.

    Recipe #317230

    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

    I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.

    Recipe #306539

    This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.

    Recipe #298116

    Yes, another one - this is my version of all the other ones out there. This is perfected to my family's tastes.

    Recipe #285984

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