Appetizer recipe collection

Low fat onion dip blends cottage cheese with yogurt, lemon juice, and green onions for a lighter take on the chip-and-dip classic. Customizable base for herbs, seafood, or curry add-ins. Six-ingredient party dip.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Cold spaghetti pasta salad tossed with diced cucumber, red bell pepper, fresh tomatoes, tomato sauce, and bottled Italian dressing. A potluck classic that travels well and tastes better the second day.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!