Appetizer recipe collection

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Berry fruit dip blends non-fat sour cream with seedless raspberry jam, honey, and bright lime zest. A 5-minute, no-cook party appetizer that chills into a tangy-sweet dipper for fresh fruit.

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Chicken pinwheels made from pounded chicken breasts rolled around ham slices with basil and garlic, baked and chilled, then sliced into elegant rounds. A make-ahead appetizer that looks impressive with minimal effort.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Creamy pepper dip with cream cheese, hot pepper rings, and a surprising spoonful of apple jelly for sweet-spicy balance. A no-cook party dip ready after a quick chill.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Three-ingredient dill veggie dip made with sour cream, mayonnaise, and fresh dill. Mix it up in minutes and chill for a creamy, tangy party dip that pairs with any crudite platter.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Homemade Boursin-style garlic and herb cheese spread with cream cheese, butter, Parmesan, garlic, parsley, thyme, and marjoram. The classic French appetizer made at home for a fraction of the boutique cheese price.

Double cheese wheel appetizer made from a hollowed-out Chihuahua cheese round filled with a cream cheese, artichoke heart, pine nut, and basil spread. A stunning party centerpiece served in wedges with crackers.