Salmon is one of Alaska's greatest "natural resources". This quick spread is delicious with chips, crackers or toasted French bread.
Author: Taste of Home
A delicious dip made with 7 layers of classic Mexican flavors and topped with tomatoes, olives and green onions.
Author: makeyourmeals
In Lake Havasu City, Arizona, Tom Hilliker uses refrigerated pizza dough to create these savory squares with Italian flair. Serve them with a salad or soup, or try them as a snack with spaghetti sauce...
Author: Taste of Home
I love to entertain friends and family from our rural community. Satisfying appetizers like these crisp golden wedges are fun to make and serve.
Author: Taste of Home
An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled...
Author: Lauryn Tyrell
"This couldn't be a simple or more delicious dessert," says Lucille Terry, Frankfort, Kentucky. "It's also versatile#151;you can drizzle the delightful dressing over strawberries or use it as a fruit dip...
Author: Taste of Home
Here's what you need: flax egg, broccoli floret, quinoa, garlic powder, onion powder, salt, pepper, nutritional yeast, baking powder, all-purpose flour, ketchup
Author: Rachel Gaewski
Serve this dip with crudites and our Strawberry-Rhubarb Sangria for a perfect party pair.
Author: Martha Stewart
Water chestnuts add a pleasant crunch to this rich and ultra-creamy appetizer. This dip is absolutely delicious and a real crowd favorite! -Pamela Luce, Independence, Missouri
Author: Taste of Home
Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).
Author: Martha Stewart
Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, and assemble before guests arrive. -Mary Lou Wayman, Salt...
Author: Taste of Home
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon
Author: Taste of Home
"My grandma helped me experiment with chocolate sauce and yogurt combinations to create this fruit dip for a tea party we had. Our guests said it was 'yummy!'" Abigail Sims - Terrell, Texas
Author: Taste of Home
The secret to impossibly crisp skin and juicy meat? Coating the wings in cornstarch and frying twice, first at a low temperature and again at a high temperature. You can make the accompanying blue cheese...
Author: Martha Stewart
Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.
Author: Martha Stewart
Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.
Author: Martha Stewart
Here's what you need: cream cheese, mature cheddar, blue cheese, salt, pepper, red pepper, spring onions, chopped pecans, cooked bacon, fresh parsley, poppy seed, cracker
Author: Tasty
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Author: Martha Stewart
I found the recipe for these cute crisp appetizers in an old cookbook several years ago. They're fun to serve because people inevitably ask, "What's in this?" Make sure your cucumber slices are dry so...
Author: Taste of Home
Our friend made these roll-ups for a Mexican-themed garden party. A sprinkling of onion soup mix makes them a little different. -Denice Louk, Garnett, Kansas
Author: Taste of Home
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee
Author: Taste of Home
Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. -Mary Spencer, Greendale,...
Author: Taste of Home
I enjoyed this appetizer at Houlihan's restaurant, and had them every time I went. When the restaurant closed in my area, I was determined to recreate it at home. These might even be better than theirs!...
Author: Taste of Home
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Author: Martha Stewart
Make like you're in Provence and set up a casual garden table to savor this French fare.
Author: Martha Stewart
Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!-Carole Resnick, Cleveland, Ohio
Author: Taste of Home
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Author: Martha Stewart
Serve these thick-cut oven-roasted fries alongside our Pulled-Pork Sandwiches.
Author: Martha Stewart
Pizza takes a southwest turn in this version. I made this recipe on the first date-an evening of cooking at my apartment-with my husband, Gary.-Tricia Longo, Spencer, Massachusetts
Author: Taste of Home
Try this jam with yogurt or toast topped with fresh ricotta cheese.
Author: Martha Stewart
Be ready when friends stop by -- or make a family dinner more special -- with this warm, hearty appetizer made from grocery store ingredients that keep for weeks.
Author: Martha Stewart
This is the only cheese ball recipe you will ever need. I can honestly say it's the BEST cheese ball I have ever had!
Author: Leigh Anne Wilkes
Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!
Author: HurryTheFoodUp
One of the best ways to showcase garden-fresh tomatoes is in this sure-to-please bruschetta. When time allows, you can make the mixture earlier in the day.
Author: Taste of Home
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it's a good choice if you're trying Mexican food for the first time. It's also tasty...
Author: Taste of Home
Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty...
Author: Martha Stewart
My family requests these ham balls for our annual Christmas Eve open house.
Author: Taste of Home
Our home economists stuff dried apricots with sweetened Mascarpone cheese, then wrap them with prosciutto before baking. The result is an appealing snack for special occasions.
Author: Taste of Home
You'll need only a few items for this unique cheese ball sent in by Melissa Friend of Oakland, Maryland. Coconut comes through in the cherry-flecked mixture that's coated in pecans. It looks pretty and...
Author: Taste of Home
Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing takeoff on my favorite Mexican entree. -Kari Wheaton, South Beloit,...
Author: Taste of Home
If your gang loves sushi like mine does, they'll enjoy this California-style dip of crab and nori. For a Texas version, add avocado and jalapeno. -Kristina Arrieta, Point Venture, Texas
Author: Taste of Home
These thyme crackers are cut into diamonds, making them as appealing to your eyes as they are to your taste buds. Martha made this recipe on Martha Bakes episode 307.
Author: Martha Stewart
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
Author: Martha Stewart
Served with fresh fruit, this dip makes a delicious appetizer that won't spoil appetites. -Vicki Eatwell, Eau Claire, Wisconsin
Author: Taste of Home
Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. -Debbie Johnston, Owatonna, Minnesota
Author: Taste of Home
Once you taste homemade dried fruit, you may never opt for the packaged version again.
Author: Martha Stewart