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    You are in: Home / Cookbooks / Appetizers, Dips & Pickles
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    223 recipes in

    Appetizers, Dips & Pickles

    Snacking time!
    « Previous 1 2 3 4 5 6 . . . 10 11 12 Next »
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    from Vegetarian Times To De Gustibus to zaar for your nibbling. Can be used as a salad or a salsa

    Recipe #178433

    Forget the hot mayonnaise -- this is cheesy and luscious. People who don't like spinach-artichoke dip come back for more and more again. I've never taken it to a potluck without having to write down the recipe for someone.

    Recipe #209949

    A flavorful dip for veggies. Time includes chilling.

    Recipe #212130

    Great party dip. Lots of requests when having family get togethers.

    Recipe #212344

    Get ready to lick your fingers clean...Gourmet.

    Recipe #166164

    Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

    Recipe #210940

    This is a favorite appetizer at every family function. It is especially well received with cocktails! It is similar to pepper jelly, but you do not need pectin. We usually serve it with crackers spread with a little cream cheese and a dollop of this sweet spread on top. This is great to have on hand when you have unexpected company or to give as a hostess gift. (yield is aproximate)

    Recipe #179042

    This is any easy dip and a favorite where ever I happen to take it, but I always make it for the Super Bowl. Be sure to use a shallow large platter. This dip can easily be doubled for a large group.

    Recipe #209064

    4 Reviews |  By Bergy

    This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.

    Recipe #10829

    A healthy opton for snack food that you can prepare. Serve them up with a glass of juice or milk!

    Recipe #45150

    These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!

    Recipe #153159

    A new variation on a traditional cucumber tea sandwich!

    Recipe #175737

    These are scrumptious little bites! Adapted from Mass Recipes.

    Recipe #140238

    What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!

    Recipe #33331

    This spread is great in pita pockets and is also yummy in a good whole grain bread. I got this from Vegetarian Times Cookbook. A little Spanish influence, a little Indian and some Southwest!

    Recipe #39025

    From Better Homes & Gardens, this is easy and tasty! Cook time is chill time.

    Recipe #118828

    1 Reviews |  By Olha

    If you’ve ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. Meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. For truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. NOTE: You’ll need very little salt for these meatballs because of the brininess of the anchovies and capers.

    Recipe #207814

    Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.

    Recipe #171433

    From the Australian Women's Weekly.

    Recipe #206304

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