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    You are in: Home / Cookbooks / appetizers
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    137 recipes in

    appetizers

    Sometimes its fun just to make a meal out of appetizers.Photo courtesy of Chris from Kansas
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    No need to fry the meatballs before adding to the sauce.

    Recipe #32384

    This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!

    Recipe #167498

    These are so delicious, I have even made this with pork breakfast sausage meat, do not precook the sausage meat for this as the meat will cook when baked --- make a double batch of these and freeze them, they won't last long! You can also add in a couple teaspoons minced yellow onions or a green onion very finely chopped if desired --- *note* this recipe was developed using original Bisquick baking mix, I cannot promise the same results using a clone mix for this.

    Recipe #195888

    67 Reviews |  By Teri

    We had these at Bonefish Grill. They are a great app. Since then, I have been trying many recipes looking for one that tastes close. This is the best that I have found. Sometimes I fix these and just serve with a salad for lunch - very delicious!

    Recipe #187731

    12 Reviews |  By Ducky

    I got this recipe over 10 years ago from a friend at work. Since then, I have always had to make a double recipe for Thanksgiving. There is never any left. Just grab a few crackers and start dipping! I have only made this with an electric skillet. Also, I use the artichokes that are already quartered as they mix more easily than bigger chunks. Fat-free or low-fat mayonnaise is okay and helps reduce the fat content of the dip.

    Recipe #47390

    I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.

    Recipe #79116

    528 Reviews |  By Juli

    Here is a delicious spinach artichoke dip!

    Recipe #1209

    This is my sister's dip. She got the recipe while backpacking in Europe a few years ago. She is now forced to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths to get to it first). You might have to make 2 portions. **NOTE: Please CHECK the sodium content before you choose a ranch dressing mix, because it will affect the flavor! Some people have complained it is "too salty". Please also make sure you are using only a 1 ounce packet; there are other sizes from various manufacturers. Too much mix throws off the balance of flavors. My sister and I always use the Hidden Valley Ranch Original and we do not have any problems with it :) You can also substitute half the sour cream for prepared Ranch Dressing and skip the dry mix. It will come out a bit wetter.

    Recipe #46267

    It doesn't get any easier than this..Great Man food.These are not gourmet by any stretch of the imagination, but its amazing how quickly these get gobbled up. Serve with youre favourite dipping mustard or salsa. Any type of sausage can be used, experiment and enjoy.!

    Recipe #207735

    This recipe is always a crowd favorite. I got the original from food network with a slight modification. You can play with the ingredients to suit your taste. Enjoy!

    Recipe #152465

    One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses.

    Recipe #203810

    I made this for dinner the other night and it was delicious! I got it out of Southern Living's great light recipe section.

    Recipe #299987

    If you love mushrooms, you'll love them in this delectable strudel. The soft, savoury filling and the crunch of buttery filo send this over the top.

    Recipe #62288

    This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

    Recipe #136361

    my aunt gave my mom this recipe and now we make it for christmas every year when we go over to the house of my father's parents and they can't get enough of it!

    Recipe #390801

    Perfect as part of an appetizer selection. Also great over cold pasta salad.

    Recipe #342343

    Garlic and cheese filled

    Recipe #43136

    Oh my gosh! You may not be able to stay away from this appetizer plate. My neighbor from Chicago gave me this recipe a few days ago - it is to die for! If you want to be the hit of the party, take this with you! The red, green, and white colors make for a gorgeous presentation.

    Recipe #345646

    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

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