Appetizer Recipes & Party Appetizers - Always Delicious and Easy Appetizers

Party time is anytime! Throughout the year, we all attend parties for all sorts of occasions. We even host our own every once in a while! How many times have you dragged out your cookbooks and began searching for the perfect appetizer recipe - something easy and tasty? We know we sure have over the years! Here at DinnerPlanner, we thought we'd help out by offering some of our very favorites. So look no further...check out our hors d'oeuvres recipes here, make as many as you want, and have a great time! 

EVERYONE'S FAVORITE ARTICHOKE DIP

Many variations of this recipe have been around for over 40 years, and we think this is a very tasty one. This recipe is always a hit at parties, and easy to prepare!

1 c. mayonnaise (can use light)
1 c. grated Parmesan cheese
14 oz. can artichoke hearts, drained and mashed
10 oz. pkg. frozen chopped spinach, thawed
1 medium red pepper, chopped
dash or two of hot sauce
1 c. shredded provolone cheese (can use a little more)

Preheat oven to 350 degrees. 

Using a colander, squeeze any excess water from the thawed spinach.

In a large bowl, mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach, red pepper, and hot sauce. Place in an ovenproof casserole dish and top with the provolone. Bake for 15-20 minutes until heated and bubbly, and the cheese is melted. Enjoy!
 

CAJUN-STYLE DEVILED EGGS

In order to avoid the eggs breaking while boiling, choose eggs that don't have any grey lines on the shells. (These are weak spots). Using a spoon, carefully place the eggs in a large bowl of hot tap water while the water is boiling. This doesn't always work, but it cuts down on breakage because it avoids the complete shock of refrigerated eggs going into boiling water. Carefully add warmed eggs to the boiling water when it's ready.

6 hard-boiled eggs, peeled 
1/4 c. mayonnaise 
12 small cooked shrimp, chopped 
2 Tbsp. chopped green onions 
2 tsp. Dijon mustard 
1 Tbsp. lime juice 
1/4 tsp. hot pepper sauce (or use a bit more if you like it hot!)
1/4 tsp. cayenne pepper
salt and pepper to taste
paprika (optional)

Boil eggs, cool, and cut in half crosswise. Remove egg yolks to a medium bowl. Set egg whites aside. Mash yolks with a fork, and add remaining ingredients. Spoon egg mix into egg whites, trying to get a few pieces of shrimp into each half. Sprinkle with paprika if desired. Cover and refrigerate until ready to serve.

CRABMEAT SPREAD

This recipe goes quick, so doubling it for a big group is a great idea. It's easy and wonderful! It can also be served with any sturdy chip, or mini rice cakes. 

6 oz. can crabmeat
8 oz. pkg. cream cheese, softened
2 Tbsp. mayonnaise
2 tsp. lemon juice
pinch of curry powder
1 tsp. Worcestershire sauce
1/4 c. chopped onion
fresh-grated Parmesan cheese 

Preheat oven to 400 degrees.

Combine the crabmeat, cream cheese, and mayonnaise in a food processor or with a mixer. Add remaining ingredients except for the Parmesan, mix well, and put in a shallow baking dish (a pie plate works well). Top with desired amount of Parmesan. Bake for 15 minutes. Serve with crackers or pita chips.

HUMMUS WITH SUN-DRIED TOMATOES

This tasy variation of traditional hummus is super-easy to prepare. Make sure you allow enough time for it to thoroughly chill, as that brings all the flavors together.

1/4 c. mayonnaise
1 Tbsp. extra-virgin olive oil
19 oz. can garbanzo beans, rinsed and drained
2-3 tbsp. sun-dried tomatoes, chopped (not in oil)
4 tbsp. lemon juice
1 clove garlic, chopped fine
salt and pepper to taste
1/4 c. chopped red onion

Place all ingredients except the onion in a blender or food processor. Blend until smooth. Spoon into a serving dish and garnish with chopped red onion. Refrigerate and chill for at least 2 hours. Serve with sturdy crackers, pita chips, or pretzels.

HOT SAUSAGE AND CHEESE PUFFS

This recipe makes 500 hors d'oeuvres....just kidding, but it will feel that way when you are rolling them! They are very easy to pop in your mouth, and reheat well, too.

1 lb. bulk hot sausage (like Bob Evans)
1 lb. sharp cheddar cheese, grated
2 c. Bisquick

nonstick cooking spray

Preheat oven to 400 degrees.

Place ingredients in a large bowl, and knead. You will think you will never get it all combined, but be patient! Roll into 1-inch balls and place on a baking sheet that has been sprayed with nonstick cooking spray, about 1 inch apart. Bake for 10 minutes. Remove immediately to paper towels to drain.

Makes about 5-6 dozen.

ISLAND RUM PUNCH

This is a wonderful recipe for a party with an island theme (or any party!). Be careful, though...it goes down real easy!

16 oz. orange juice
16 oz. pineapple juice
16 oz. club soda or seltzer
16 oz. Meyer's dark rum
3 oz. lime juice

Combine all ingredients in a punch bowl, and serve over ice.

THANK YOU FOR VISITING DINNERPLANNER.COM!

Whether you call them appetizers or hors d'oeuvres, we have great appetizer recipes here at DinnerPlanner.com for your next party!

Learn how to make easy stuffed mushrooms with crabmeat!
  


PARTY BARBEQUED MEATBALLS*

These are easy to make and always the hit of the party! My kids love them, and often ask me to make them for a dinner entree.

2 lb. bag meatballs, or you can make your own
1 c. ketchup
1 c. brown sugar, packed
6 oz. can tomato paste
1/4 c. soy sauce
1/4 c. cider vinegar
1 tsp. hot sauce

Place meatballs in a crockpot. These can also be cooked in a 200 degree oven for the same amount of time.

In a large bowl, mix ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot sauce. Pour over meatballs. Cover and cook on low for 6 hours. Stir every so often to coat all meatballs evenly. Serve with cocktail toothpicks and enjoy!

*Allow enough time for these to cook! 

This is one of our most requested dip recipes at parties.  And to think it's also one of the quickest!

DELECTABLE CHEESE DIP

2 ( 8 oz.) packages of cream cheese
2 cups of sour cream
2 (8 oz.) packages shredded Mexican cheese
1 pack of taco seasoning

In a large bowl, using an electric mixer, beat together the above ingredients until smooth.

Stir in:

1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1/4 cup green pepper, diced small
1/4 teaspoon cayenne pepper

Pour into a 13 X 9" casserole dish and bake for 50 minutes.

ABSOLUTELY DELICIOUS EGG ROLLS

You can get creative with egg rolls. If you want, you can add mushrooms, garlic...whatever sounds good to you!

1 pkg. egg roll wraps (in fresh veggie section)
1 bag cole slaw
1/4 c. chopped green onions
bag of tiny cooked shrimp (thaw desired amount)
2 Tbsp. sugar or Splenda
2 Tbsp. white vinegar
canola oil

Heat about 1 Tbsp. oil in a large, nonstick skillet. Add cole slaw and green onions and cook down a bit. Add the sugar and vinegar and cook until cole slaw is slightly wilted. Add shrimp, and cook 1 minute longer.

Heat about 1 inch of oil in another large, nonstick skillet on high heat. Follow directions on egg roll package regarding rolling, and place mix on the egg roll and wrap. Wet the end of the wrap with a bit of water to seal. Wait until you have enough egg rolls to fry, and fry a few minutes, using tongs and flipping once. (Be very careful of flipping in hot oil!). Cut heat back to medium-high. Fry until egg rolls are lightly browned on both sides, and drain on paper towels. Continue until all mix is gone.

One bag of coleslaw makes about 15 egg rolls. Be careful when eating- even if they have been sitting a few minutes, they will be very hot! 

Serve with soy or sweet and sour sauce.  
 

EASY CHILI con QUESO

Who can resist a great con Queso recipe!

1/2 cup chopped green onions
1 clove garlic - minced
1 teaspoon butter
3/4 cup diced tomatoes
1/4 teaspoon salt
1 4 oz. can green chilies
2 cups shredded cheddar/jack cheese
1/8 cup milk

Sauté green onions in butter until soft.  Add garlic and sauté additional  minute.  Add green chilies, tomatoes, and salt.  Simmer mixture for about 10 minutes.  Slowly add the 2 cups of cheese, stirring until melted.  Add the milk and stir to combine.  Add a little more milk if you find your mixture too thick.  Serve immediately.

BEEFY CREAM CHEESE APPETIZER

Don't forget to rinse and dry the beef, or the saltiness of the cured beef will be overpowering. This is meant to be served hot, but is delicious cold, too.

8 oz. pkg. cream cheese, softened
2 Tbsp. milk
2 1/2 oz. jar of dried beef, rinsed and dried
2 Tbsp. finely-chopped green pepper
2 Tbsp. finely-chopped onion
1/2 c. sour cream
1/4 c. chopped walnuts

Preheat oven to 350 degrees.

Cut the beef into small pieces. In a large bowl, use a mixer to combine the cream cheese and milk. Add the other ingredients except the walnuts, and mix to combine. Spread into a pie plate. Sprinkle with walnuts. Bake for 15 minutes. Serve with crackers, tostitos, or pita chips.  

EASY COLD SHRIMP PARTY KABOBS

These tasty little snacks are always a hit because they are easy to eat! If you can't find the party picks, you can buy a package of bamboo skewers at any grocery store, and cut them to 4-inch lengths. 

1 lb. medium-size cooked shrimp
2 pints cherry tomatoes
1-2 cans jumbo black olives
1 large red onion, cut into chunks
1 c. Caesar salad dressing (can use light)
1 lb. block sharp cheddar cheese, or other cheese of choice

1 pkg. 4-inch cocktail picks, or bamboo skewers

In a large bowl, combine all ingredients except for the cheese. Cover and refrigerate for at least 2 hours, stirring a few times to evenly marinate.

Cut the cheese into cubes, about 1/2 inch in size. Skewer 1 of each item on picks in any order, and place on a serving platter. Cover and refrigerate until ready to serve. 

 
CRUNCHY PARTY ALMONDS

These almonds are easy to prepare, and hard to stop eating! This recipe is easily doubled, too.

1 Tbsp. plus 1 tsp. extra-virgin olive oil 
1 Tbsp. chili powder 
1/2 tsp. salt 
1/2 tsp. cumin 
1/2 tsp. coriander 
1/4 tsp. cinnamon 
2 c. whole plain almonds 

Preheat oven to 350 degrees. 

In a medium bowl, combine all ingredients. Toss to coat all almonds well. Line a baking sheet with a sheet of aluminum foil. Spread almonds over surface, making sure none are on top of another. Bake about 3 minutes, rearrange, bake another 3 minutes, rearrange, and bake an additional 4 minutes, or until all almonds appear evenly-toasted. Cool completely before serving. Store in food storage bags if you have any left!