Appetizer Recipes

Peanut Butter Fruit Dip

1 cup (8 ounces) vanilla yogurt
1/2 cup peanut butter
1/8 teaspoon ground cinnamon
1/2 cup whipped topping
Assorted fresh fruit

In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with fruit. Makes 1-2/3 cups.

Strawberry Fruit Dip

1 carton (8 ounces) spreadable strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit

In a mixing bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Makes 4 cups.

Tomato Spinach Spread

1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed
1 small onion, finely chopped

Pita Triangles
1 tablespoon butter, melted
1 tablespoon olive oil
6 whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon-pepper seasoning

In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion.

Spoon into an ungreased microwave-safe 9-in. pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.

Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets.

Combine cumin and lemon-pepper; sprinkle over both sides of wedges. Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread. Makes 4 cups (4 dozen pita triangles).

Hot Lemon Artichoke Dip

1/2 cup sour cream
1/2 cup mayonnaise
6 ounces brick cheese, shredded
1 can (14 ounces) artichoke hearts, rinsed, drained and coarsely chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon peel
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1 tablespoon minced fresh parsley
Crackers and fresh vegetables

In a 1-qt. microwave-safe serving bowl, combine the sour cream and mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring occasionally.

Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel, garlic powder and pepper. Microwave on high for 3 minutes or until cheese is melted, stirring several times. Stir in parsley. Serve warm with crackers and vegetables. Makes 2-1/3 cups.

Apple Brickle Dip

1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
3 medium tart apples, cut into chunks

In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Makes 2 cups.

Garlic-Herb Bagel Spread

1 package (3 ounces) cream cheese, softened
1/3 cup sour cream
1/4 cup crumbled feta cheese
2 garlic cloves, minced
1/2 teaspoon each garlic powder, dried oregano and basil
Bagels, split

In a small mixing bowl, beat the cream cheese until smooth. Add the sour cream, feta cheese, garlic and seasonings; mix well. Toast bagels if desired; top with spread. Makes 1 cup.

Ham Cream Cheese Spread

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cram
1/4 teaspoon garlic powder
2 packages (2-1/2 ounces each) deli ham, chopped
2 to 3 green onions, thinly sliced
Miniature bagels, split

In a small mixing bowl, combine the cream cheese, sour cream and garlic powder until smooth. Stir in ham and onions. Serve with bagels. Makes about 2-1/2 cups.

Garlic Deviled Eggs

6 hard-cooked eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Makes 1 dozen.

Cute Egg Chicks

12 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped onion
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
3 stuffed olives
1 small sweet red pepper

Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork.

Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.

Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving. Makes 1 dozen.

Tex-Mex Dip

1 can (10-1/2 ounces) bean dip
3/4 cup sour cream
2 tablespoons taco seasoning
1 can (2-1/2 ounces) sliced ripe olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and diced
1 green onion, sliced
1 cup (4 ounces) shredded cheddar cheese
Tortilla chips

Spread bean dip evenly on a 10-in. to 12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.

Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips. Makes 6-8 servings.

Three-Cheese Deviled Eggs

6 hard-cooked eggs
3/4 cup mayonnaise
2 tablespoons finely shredded Monterey Jack cheese
2 tablespoons finely shredded Swiss cheese
2 tablespoons minced chives, divided
1/8 teaspoon ground mustard
1/8 teaspoon pepper
2 ounces process cheese (Velveeta), cubed
Dash paprika

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the mayonnaise, shredded cheeses, 1 tablespoon chives, mustard and pepper.

In a microwave-safe bowl, melt the process cheese on high for 1-2 minutes; stir until smooth. Stir into yolk mixture. Pipe or spoon into egg whites. Sprinkle with paprika and remaining chives. Refrigerate until serving. Makes 1 dozen.

Molded Egg Salad

12 hard-cooked eggs
2 cups mayonnaise
1-1/2 cups finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup sweet pickle relish
2 tablespoons lemon juice
1/2 teaspoon salt
2 envelopes unflavored gelatin
1/2 cup cold water

In a bowl, combine the eggs, mayonnaise, celery, green pepper, pickle relish, lemon juice and salt; set aside. In a saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until dissolved.

Immediately drizzle over egg mixture; mix well. Quickly transfer to a 7-cup mold coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Unmold; serve with crackers or bread. Makes 6 cups.

Crunchy Vegetable Dip

1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup grated carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/3 cup diced green onions
Crackers or bread

In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, salt and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2-3 hours. Serve with crackers or use as a sandwich spread. Makes about 2 cups.

Yogurt Fruit Dip

1 carton (16 ounces) plain nonfat yogurt
2 tablespoons brown sugar
1 tablespoon orange juice concentrate
Dash ground cinnamon

Line a strainer with a paper coffee filter or cheesecloth; place over a bowl. Put yogurt in strainer; refrigerate for 8 hours. Discard liquid in bowl. Combine yogurt, brown sugar, orange juice concentrate and cinnamon; mix well. Serve with fresh fruit. Makes 1-1/4 cups.

Salami Bells

Leaf lettuce or kale
1 grapefruit, halved
Fresh parsley sprigs
3 packages (8 ounces each) hard or cotto salami
Pitted ripe olives or pickled onions

Line two serving plates with lettuce. Place a grapefruit half upside down on each plate. Cover grapefruit surface with lettuce and parsley; secure with toothpicks.

Fold salami in half. Place an olive or onion in the center, then roll in thirds; secure with a toothpick. Fasten to the grapefruit with a toothpick. Makes 50 appetizers.

Fruit on a Stick

1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
3 to 4 tablespoons milk
Whole strawberries
Melon and kiwifruit, cut into bite-size pieces

Mix cream cheese, marshmallow creme and milk until smooth. Thread fruit on wooden skewers. Serve with dip. Makes 1-1/2 cups dip.

Orange Fruit Dip

1 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon salt
1 cup orange juice
1/2 cup water
1/4 cup lemon juice
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Assorted fresh fruit

In a small saucepan, combine the sugar, cornstarch and salt; stir in the orange juice, water, lemon juice and orange and lemon peel until blended.

Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled. Serve with fruit. Makes 2 cups.

Peanut Butter Chocolate Fondue

1 cup (6 ounces) semisweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup creamy peanut butter
4 large firm bananas, cut into 3/4-inch slices
1 pint whole strawberries

In a heavy saucepan, cook and stir the chocolate chips, sugar, milk and peanut butter over low heat until smooth. Transfer to a fondue pot and keep warm. Serve with bananas and strawberries. Makes 12 servings.

Warm Black Bean Dip

1 small onion, chopped
2 garlic cloves, minced
1 teaspoon canola or vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro or parsley
1 tablespoon lime juice
Baked tortilla chips

In a large nonstick skillet, saute onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder.

Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Makes 2 cups.

Chutney Dip

1 cup (8 ounces) plain yogurt
3 tablespoons chutney
2 tablespoons chopped green onions
1 teaspoon curry powder
1 medium green pepper
Assorted fresh vegetables

In a small bowl, combine the yogurt, chutney, onions and curry powder. Cover and refrigerate for 2 hours. Cut top off green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables. Makes about 1 cup.

Sausage French Bread Pizza

1 loaf (1 pound) unsliced French bread
1-1/3 cups prepared Alfredo sauce
3 cooked Italian sausage links, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small sweet red pepper, chopped
1 small onion, chopped
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
2-1/4 cups sliced fresh mushrooms
1-1/2 cups (6 ounces) shredded pizza cheese

Cut bread in half horizontally; place on a baking sheet. Spread cut sides with Alfredo sauce. Sprinkle with sausage, olives, red pepper, onion, broccoli, cauliflower, mushrooms and cheese. Bake at 350 degrees for 15-20 minutes or until heated through. Cut into serving-size pieces. Makes 8 servings.

Sunny-Side-Up Pizza

1 prebaked thin Italian bread shell crust (10 ounces)
6 eggs
1-1/2 cups shredded mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped

Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust, evenly spaced and about 1 in. from edge. (Remove circles and save for another use.)

Bread an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake at 450 degrees for 8-10 minutes or until the eggs are completely set. Makes 6 servings.

Ricotta Pepperoni Dip

Pizza Sticks
1 tube (10 ounces) refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Dip
1 cup (8 ounces) sour cream
1 cup ricotta cheese
1 tablespoon savory herb with garlic soup mix
1/4 cup chopped pepperoni
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

On a lightly floured surface, roll out pizza crust to a 12-in. x 8-in. rectangle. Brush with oil. Combine the Parmesan cheese, Italian seasoning, garlic powder and pepper; sprinkle over dough. Cut into 3-in. x 1-in. strips; place on a greased baking sheet. Bake at 425 degrees for 6-9 minutes or until golden brown.

Meanwhile, combine the sour cream, ricotta, soup mix and pepperoni in a saucepan; heat through. Stir in mozzarella and Parmesan cheese just until melted. Serve warm with pizza sticks. Makes about 2-1/2 dozen pizza sticks and 2 cups dip.

Cantaloupe Ice Pops

4 cups cubed cantaloupe
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon dried mint
1/2 teaspoon grated lemon peel
12 plastic cups or Popsicle molds (3 ounces each)
12 Popsicle sticks

In a blender or food processor, combine the first five ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert Popsicle sticks. Freeze until firm. Makes 1 dozen.

Striped Fruit Pops

2 cups sliced fresh strawberries
3/4 cup honey, divided
12 plastic cups or Popsicle molds (3 ounces each)
6 kiwifruit, peeled and sliced
12 Popsicle sticks
1-1/3 cups sliced fresh ripe peaches

In a blender or food processor, place the strawberries and 1/4 cup honey; cover and process until smooth. Pour into cups or molds.

Freeze for 30 minutes or until firm. In a blender or food processor, place kiwi and 1/4 cup honey; cover and process until smooth.

Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm. Makes 1 dozen.