Pomegranate juice adds a tart flavor. If you'd like to omit it, adjust the finished dip with more lemon juice and olive oil.
Author: Martha Stewart
When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. -Diana Nienberg, McComb, Ohio
Author: Taste of Home
Convenient frozen phyllo shells add to this impressive appetizer's easy preparation. Although I make them year-round, they're especially tasty with garden-fresh tomatoes.
Author: Taste of Home
Along with a refreshing beverage, I served these attractive hors d'oeuvres to guests at my Garden Party. The crisp cucumbers on these easy-to-fix finger sandwiches get their zip from being marinated for...
Author: Taste of Home
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Author: Martha Stewart
In this summery spread, tangy goat cheese stands up to powerful flavors like fresh oregano, red pepper flakes, and fruity extra virgin oil.
Author: Martha Stewart
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Author: Martha Stewart
I first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! -Debbie Dougal, Roseville,...
Author: Taste of Home
When Dawn Onuffer, Crestview, Florida, declares, "The buffet is open," guests make a beeline for the meatballs. "The combination of lean turkey, sausage, chili sauce and preserves is scrumptious!"
Author: Taste of Home
Our big family loves to celebrate with food. Here's my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. -Michael Hall, Goodland, Indiana
Author: Taste of Home
Here's what you need: pizza dough, marinara sauce, frozen party sized meatballs, mozzarella cheese, parmesan cheese, fresh basil, black pepper, egg, water
Author: Pierce Abernathy
Wrapped in bacon, these cute chicken bites can be served with your favorite dipping sauce. "I made up this recipe using a few food items that were on hand," explains Charlene Crump from Montgomery, Alabama....
Author: Taste of Home
Author: Martha Stewart
This is the only way my kids will eat spinach! The dip can be made ahead and chilled. Place in the bread shell and bake just before company arrives.-Shauna Dittrick, Leduc, Alberta
Author: Taste of Home
Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. -Taste of Home Test Kitchen
Author: Taste of Home
Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step 2.
Author: Martha Stewart
"Wanting to bring a different kind of sandwich to a meeting, I experimented with various spreads. This fruit and nut combination was a winner," say Leora Muellerleile of Turtle Lake, Wisconsin. "A nice...
Author: Taste of Home
Five simple ingredients are all you need to wow friends and family with a tasty appetizer. I love to make these as much as I love to share them. -Nick Berg, Milwaukee, Wisconsin
Author: Taste of Home
Relates field editor Suzanne Strocsher of Bothell, Washington, "This is a refreshing snack. I love coconut and use any excuse to make this yummy dip."
Author: Taste of Home
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Author: Martha Stewart
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah,...
Author: Taste of Home
This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling.
Author: Taste of Home
Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.
Author: Martha Stewart
Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.
Author: Martha Stewart
This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. -Laurel Leslie, Sonora, California
Author: Taste of Home
Typically called a Jezebel Sauce, this sweet, fruity topping has an underlying bite from horseradish. The sauce, from Rita Reifenstein of Evans City, Pennsylvania is also great over pork or chicken.
Author: Taste of Home
For a spread with BLT flavor, mix mayo and sour cream, then add bacon and tomato. We use it as a dip and zesty sandwich spread. -Marsha Postar, Lubbock, Texas
Author: Taste of Home
You won't believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside, these mozzarella sticks are a treat all ages will love. Kids could help wrap them, too. -Shirley Warren,...
Author: Taste of Home
The holidays have so many food associations for me, and one of those is fancy roasted cocktail nuts.
This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.
Author: Martha Stewart
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!
Author: www.kitchengidget.com
Here's what you need: onion, garlic, bacon, ground beef, mozzarella cheese, gherkin, mustard, flour, egg, mayonnaise, ketchup, mustard
Author: Tasty
I received this recipe from a customer while working at my sister's produce market. The peppers can be made a day in advance, making them great for get-togethers. -Cathy Kidd, Medora, Indiana
Author: Taste of Home
I swap out liver for briny sardines in this fast and easy, but still fancy, appetizer. I adore canned sardines. In fact, I'd say I am a connoisseur of the form, with favorite brands from the United...
Author: Sarah Chanin
I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas
Author: Taste of Home
This recipe is from Entertaining with Emeril, episode 2.
Author: Martha Stewart
These bites have been a party favorite at our house for many years. You can make the sauce the night before to make day-of prep even easier. -Kathy Green, Layton, New Jersey
Author: Taste of Home
I love to bring these pastries with me to potlucks to serve as an appetizer. Everyone is so delighted with them, I get several requests for the recipe.-Anita Moffett, Rewey, Wisconsin
Author: Taste of Home
Martha's version of the Gulf dish jbab rubyan calls for cooking succulent shrimp balls loaded with pine nuts and golden raisins in a bath of sweet-and-spicy tomato sauce.
Author: Martha Stewart
Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.
Author: Martha Stewart
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever...
Author: Taste of Home
This quick and easy dip begins with purchased hummus. It's then flavored with the Mediterranean flavors of feta cheese, olives and lemon. -Patterson Watkins, Philadelphia, Pennsylvania
Author: Taste of Home
You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender,...
Author: Martha Stewart
Now you don't have to wait for dessert to have a slice of pie. Give everyone a thin slice of this extra special appetizer that joins tart cranberries with rich Brie. -Marie Parker, Milwaukee, WI
Author: Taste of Home
A chicken and avocado sandwich gets a spicy boost from the curry powder here.
Author: Martha Stewart
"When I switched from regular to low-fat cottage cheese, I was disappointed with the taste, says Traci Hirstein of Western Springs, Illinois. "So I pulled out this recipe my mother gave me years ago. With...
Author: Taste of Home
I'm all about the sweeter side of dips, and this brownie-batter variety fits in with my life's philosophy: Chocolate makes anything better. Grab some fruit, cookies or salty snacks and start dunking. -Mel...
Author: Taste of Home
With a ready-made crust, this pizza can be on a serving tray in half an hour. The triple cheese blend will make these slices go fast. -Pat Stevens, Granbury, Texas
Author: Taste of Home