Appetizer recipe collection

Three-cheese ball with blue cheese, sharp cheddar, and cream cheese rolled in chopped walnuts or pecans. A classic make-ahead party appetizer with bold, savory flavor.

Packaged in attractive containers, these spicy nuts make delightful small gifts.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Party spinach dip: the classic creamy retro dip with frozen spinach, sour cream, mayo, and onion soup mix. The recipe every potluck has on the table, served in a hollowed bread bowl.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.

Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.