Appetizer Recipes

Belgian endive leaves piped with a creamy blue cheese and cream cheese filling, arranged in a spoke pattern and dusted with paprika. An elegant, no-cook appetizer for parties.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

Cream cheese and sour cream dip with fennel seeds, minced white onion, and paprika. A no-cook, make-ahead party dip with a subtle licorice twist.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

French-fried beef liver strips with a curried sour cream dipping sauce. Crispy, golden liver bites served as an appetizer with a creamy, spicy fiesta dip.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

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Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Try something new for breakfast with this delicious recipe that uses succulent ham, cheddar cheese and english muffins.

Ham delites are baked party roll sliders with ham, Swiss cheese, and a buttery poppy seed-mustard-Worcestershire spread. A crowd-favorite appetizer ready in 30 minutes.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

Roquefort canapes with cream cheese, walnuts, and a hit of Worcestershire, melted on crackers in the microwave. Ready in 10 minutes flat for easy entertaining.

Island teriyaki beef skewers marinate round steak in soy, molasses, ginger, garlic, and dry mustard, then broil or grill on skewers. Hawaiian-style appetizer with deep umami glaze. Ready in under 40 minutes.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.