Home / Tag Archives: Top 10 Appetizer Recipes

Tag Archives: Top 10 Appetizer Recipes

Roasted Red Pepper Hummus Recipe

Ingredients for Roasted Red Pepper Hummus

  • Roasted Red Pepper Hummus Recipe
    Roasted Red Pepper Hummus

    2 cloves garlic, minced

  • 1 (15 ounce) can garbanzo beans, drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

How to make Roasted Red Pepper Hummus

  • In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice.
  • Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped.
  • Season with salt and pepper.
  • Transfer hummus to small bowl, cover and chill until you are ready to serve.

Servings: 2

Tortellini Appetizers Recipe

Ingredients for Tortellini Appetizers

  • Tortellini Appetizers Recipe
    Tortellini Appetizers Recipe

    18 refrigerated cheese tortellini

  • 1/4 cup fat-free Italian salad dressing
  • 6 thin slices (4 ounces) reduced-fat provolone cheese
  • 6 thin slices (2 ounces) Genoa salami
  • 18 large pimiento-stuffed olives

How to make Tortellini Appetizers

  • Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours.
  • Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick. Yield: 1-1/2 dozen.

Prep: 25 min. + marinating
Servings: 9
Tortellini Appetizers published in  Light & Tasty  June/July 2003

Pepperoni Pinwheels Recipe

Ingredients for Pepperoni Pinwheels

  • Pepperoni Pinwheels Recipe
    Pepperoni Pinwheels

    1/2 cup diced pepperoni

  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon dried oregano
  • 1 egg, separated
  • 1 tube (8 ounces) refrigerated crescent rolls

How to make Pepperoni Pinwheels

  • In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
  • Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
  • Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Servings: 12
Prep: 20 min. Bake: 15 min.
Pepperoni Pinwheels published in Taste of Home April/May 2007.

Taco Meatball Ring Recipe

Ingredients for Taco Meatball Ring

  • 2 cups (8 ounces) shredded cheddar cheese, divided
    Taco Meatball Ring Recipe
    Taco Meatball Ring Recipe
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground beef
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 medium head iceberg lettuce, shredded
  • 1 medium tomato, chopped
  • 4 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 2 jalapeno peppers, sliced
  • Sour cream and salsa, optional

How to make Taco Meatball Ring Recipe

  • In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
  • Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
  • Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
  • Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Prep: 30 min.
Bake: 15 min.
Servings: 16
Taco Meatball Ring published in  Country Woman.

Creamy Black Bean Salsa Recipe

Ingredients for Creamy Black Bean Salsa

  • Creamy Black Bean Salsa Recipe
    Creamy Black Bean Salsa Recipe

    1 can (15 ounces) black beans, rinsed and drained

  • 1-1/2 cups frozen corn, thawed
  • 1 cup finely chopped sweet red pepper
  • 3/4 cup finely chopped green pepper
  • 1/2 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Tortilla chips

How to make Creamy Black Bean Salsa

  • In a large bowl, combine the beans, corn, peppers, onion and parsley.
  • Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat.
  • Serve with tortilla chips.
  • Refrigerate leftovers. Yield: 4 cups.

Servings: 16
Prep/Total Time: 20 min.

Creamy Black Bean Salsa published in  Taste of Home

Best BLT Dip Recipe

Best BLT Dip Recipe
Best BLT Dip Recipe

Ingredients for BLT Dip

  • 1 pound bacon
  • 1 tomato, chopped
  • 1 (32 ounce) jar mayonnaise
  • 32 ounces sour cream
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (1 pound) loaf sliced white sandwich bread

How to make BLT Dip

  • In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
  • For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
  • In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn’t overwhelmed by the taste of mayonnaise (you’ll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

Prep Time: 25 Min
Ready In: 25 Min
Servings: 25

Chocolate Chip Cheese Ball Recipe

Chocolate Chip Cheese Ball Recipe
photo credit: http://www.flickr.com/photos/jeanc/3114011379/

Ingredients for Chocolate Chip Cheese Ball

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup finely chopped pecans

How to make Chocolate Chip Cheese Ball

  • In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
  • Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
  • Roll the cheese ball in finely chopped pecans before serving.

Prep Time: 20 Min
Ready In: 3 Hrs 20 Min
Servings: 32

Buffalo Chicken Dip Recipe

Ingredients for Buffalo Chicken Dip

  • Buffalo Chicken Dip Recipe1 package (8 ounces) cream cheese, softened
  • 1 can (10 ounces) chunk white chicken, drained
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch salad dressing
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • Tortilla chips

How to make Buffalo Chicken Dip

  • Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Servings: 16
Prep/Total Time: 30 min

Buffalo Chicken Dip published in  Taste of Home

Sesame Chicken Dip Recipe

Ingredients for Sesame Chicken Dip

  • Sesame Chicken Dip Recipe2 tablespoons soy sauce
    Sesame Chicken Dip Recipe
    Sesame Chicken Dip Recipe
  • 4 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 4 cups shredded cooked chicken breast
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 8 green onions, thinly sliced
  • 1/2 cup chopped salted peanuts
  • 2 cups chopped fresh baby spinach
  • 1 jar (10 ounces) sweet-and-sour sauce
  • Sesame rice crackers

How to make Sesame Chicken Dip

  • In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
  • Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).

Prep: 35 min. + chilling

Servings: 35

Sesame Chicken Dip published in Taste of Home