Appetizer recipe collection

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Whole wheat choux puffs filled with a sweet-savory blend of cream cheese, dried figs, crumbled bacon, and chutney. A party appetizer that balances crispy, creamy, and fruity in every bite.

Sweet potatoes with a hint of orange: cooked sweet potatoes baked with cinnamon, dried apricots, and fresh orange slices. A lighter, fruit-sweetened holiday side with no marshmallows or piles of sugar.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

Vegetable guacamole loaded with broccoli, cabbage, celery, tomatoes, and tomatillos mixed into mashed avocado with grapefruit juice, lime, cilantro, basil, and thyme. A veggie-packed twist on classic guac.