Perfect for a party, this dip is a real crowd-pleasure. Ingredients in the recipe blend very well, and it makes a large platterful.-Terri Newton, Marshall, Texas
Author: Taste of Home
"This recipe gets rave reviews" exclaims Carla McMahon of Hermiston, Oregon. It's great as is, but you can kick up the heat with spicy salsa and pepper jack cheese. 8
Author: Taste of Home
If you need a quick appetizer, look no further. This is my go-to for any type of party. -Charlotte Kennedy, Galena, Illinois
Author: Taste of Home
"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.
Author: Taste of Home
I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors...
Author: Taste of Home
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at...
Author: Martha Stewart
Chicken enchilada dip is the easiest way to make enchiladas.
Tangy goat cheese and fresh herb flavors shine through in every bite of these crispy bundles. The egg roll-like snacks are a simple, but impressive addition to your holiday appetizer offerings.-Carla DeVelder,...
Author: Taste of Home
Get your veggie fix with this low calorie salsa that is a great way to use up all those vegetables you picked up at the farmer's market.
Author: Martha Stewart
Chickpeas and Parmesan cheese add a layer of nuttiness when incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Author: Martha Stewart
These pizza-like appetizers are sure to appeal to all people at your party. Prepare the olive mixture in advance. When ready to serve, spread on bread slices and bake.-Germaine Stank, Pound, Wisconsin
Author: Taste of Home
No appetizer spread is complete without one amazing dip, and this is it. Creamy, cheesy and chock-full of veggies, it will quickly become your new go-to appetizer. -Diane Speare, Kissimmee, Florida
Author: Taste of Home
Head to any Mexican restaurant and we guarantee you'll see this combo on the menu. The bright colors and contrasting textures make black beans and corn fun additions to guacamole. For extra flavor, grill...
Author: Taste of Home
Juicy watermelon gets a heavenly charred note from the heat of the grill. Salty feta and fresh basil bring it back down to earth.
Author: Martha Stewart
A chunky chutney like this one makes a great gift for friends and neighbors. I give them the chutney in a decorated jar with a package of cream cheese and a box of crackers. It makes a lovely snack and...
Author: Taste of Home
A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail snacks are low in fat -- not to mention high...
Author: Martha Stewart
I used reduced-fat items to lighten up this Parmesan and bacon dip. Not only it is a snap to mix up the night before a party, but the proportions can easily by adjusted for smaller or larger groups. I...
Author: Taste of Home
This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. -Molly Seidel, Edgewood, New Mexico
Author: Taste of Home
"Easy to make and easy to spread, this spicy cheese ball was my favorite appetizer that Mom made while I was growing up. Now, I enjoy serving it at my own parties and at potlucks." Jerrie Denson - Hobbs,...
Author: Taste of Home
Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. -Grace Yaskovic, Branchville, New Jersey
Author: Taste of Home
I always get rave reviews when I bring these tasty sausages to a party. They can be whipped up in a matter of minutes, and the tangy-citrus sauce is an instant conversation starter. -Judy Wilson Sun City...
Author: Taste of Home
A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.
Author: Martha Stewart
I created this recipe with what I had on hand one night, and now it's one of my husband's favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. -Shannon...
Author: Taste of Home
The best way to get kids interested in cooking and eating right is to let them help. These apple and peanut butter "sandwiches" are one fun way to pique their interest and kitchen creativity. -Shirley...
Author: Taste of Home
This slider recipe was created by accident when we had a surplus of root beer from a party. Now we can't have barbecue any other way! -Eden Dranger, Los Angeles, California
Author: Taste of Home
Because smoked salmon is one of my favorite ingredients, it plays a big role here. Best of all, there's no cooking involved. -Tom Faglon, Somerset, New Jersey
Author: Taste of Home
Here's what you need: shredded mozzarella cheese, cream cheese, large egg, almond flour, garlic, dried oregano, dried thyme, fresh rosemary, salt, pepper
Author: Mercedes Sandoval
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato
Author: Julie Klink
Make this salsa within an hour or so of serving it.
Author: Martha Stewart
I never seem to have pizza dough on hand, but that doesn't stop our family from enjoying pizza. We top crusty French bread with creamy Alfredo sauce, sausage and veggies. It's great to serve at a party...
Author: Taste of Home
The Mediterranean flavors take a simple turkey wrap to new flavor heights, and they are as pretty as they are tasty.-Taste of Home Test Kitchen
Author: Taste of Home
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Scallops, shrimp, spicy seasonings and phyllo dough combine to make these unique egg rolls. Assemble them in the morning, refrigerate, then bake as guests arrive. -Lori Coeling, Hudsonville, Michigan
Author: Taste of Home
This rich, cheesy dip comes together so quickly, you can make it just before guests arrive. I often serve it with rye bread wedges. -Mary Jo Hagey, Gladwin, Michigan
Author: Taste of Home
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.
Author: Martha Stewart
This crunchy, juicy vegetable is ideal for pairing with a zesty dip.
Author: Martha Stewart
"My late mother-in-law was given this recipe when stationed in Hawaii in the early '60s. I've passed it out numerous times, and my husband requests it at least once a month!" Teresa Crawford - Indianapolis,...
Author: Taste of Home
Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.
Author: Taste of Home
Crepe rollups make a tasty lunch, an eye-catching party appetizer, or a fun way to introduce "sushi" to the kids. Whichever variation you choose, Asparagus and Prosciutto or Smoked Salmon and Scallion,...
Author: Martha Stewart
Oysters on the half shell are baked with spinach, and a rich, buttery sauce flavored with champagne and shallots.
Author: Martha Stewart
A friend of mine brought this appetizer to a party at our home and it was such a success that I now make it all the time...and not just for parties, either! These freeze well, but be sure to serve them...
Author: Taste of Home
Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.
Author: Martha Stewart
"I created this creamy dip to serve to guests at my daughter's first birthday party," relates Nancy LeBano of Stratford, New Jersey. "It's deliciously different and was a hit with kids and adults. I sometimes...
Author: Taste of Home
Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.
Author: Martha Stewart
Fresh rosemary sprigs are fried right before the potatoes here, giving the spuds an inviting piney aroma. Toss both the herbs and the fries with a liberal amount of salt before serving alongside our Grilled...
Author: Martha Stewart