EASY COLD APPETIZER RECIPES
The first of my easy cold appetizer recipes are deviled eggs. They are an easy dish to bring and a great way to start out a meal. More appetizer recipes like homemade dips and homemade spreads would be one of the first recipes I would bring to a party. You must check these out now!DEVILED EGG RECIPE
12 eggs
1/2 cup homemade mayonnaise
5 bacon slices
2 TBS fancy (finely) shredded sharp cheddar cheese
1 TBS homemade mustard
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. An easy appetizer recipe that will have them coming back for more!
COLD DIP RECIPES
You will enjoy this easy cold appetizer recipe. It's flavorful and great on crackers.
HOMEMADE CHEESE BALL
2 (8oz) pkgs cream cheese, softened
2 cups shredded sharp cheddar cheese
2.25 oz dried beef, chopped fine
green onion, chopped (for color and taste)
1/4 tsp homemade worcestershire sauce
1 (1oz) pkg ranch dressing MIX (not dip mix)
2 cups finely chopped pecans
4 pecan halves
crackers
In a bowl add the cream cheese, cheddar cheese, dried beef, green onions, worcestershire sauce, and the dressing mix; stir until well combined. Form the dip into a ball with your hands and roll into the chopped nuts. (You may also form 2 smaller balls of dip) Refrigerate for at least 3 hours. Take it out 1 hour before serving with crackers. Here are some more easy cold appetizer recipes and ideas...
HOMEMADE SPREADS FOR CRACKERS, ETC
From liverwurst to pate' - I've included many homemade spreads for you to choose from my easy cold appetizer recipes for your next get-together. SALMON PARTY SPREAD 2 cups skinless, boneless salmon
1 (8oz) pkg cream cheese
1 tsp horseradish
2 drops of liquid smoke
1 tsp lemon juice
1 TSP onion, finely chopped
1/4 tsp salt
Mix ingredients thoroughly and roll into a ball. Refrigerate overnight and serve with crackers.
EASY CHICKEN SPREAD RECIPE 3 cups cooked chicken, finely diced
1 small onion, chopped
1/2 to 3/4 cup homemade mayonnaise
1 stalk celery, chopped
1/2 cup smoked almonds, chopped
1 TBS honey
seasoned salt, to taste
Combine all ingredients and chill for at least 2 hours. Serve with bread or crackers. I really do like this easy cold appetizer recipe.
Another easy cold appetizer recipe that is sure to please.
BRAUNSCHWEIGER HOMEMADE SPREAD
1 lb of braunschweiger
8 oz cream cheese
1/4 cup lemon juice
1/2 cup onions, chopped
Mix well until creamy. Chill for at least two hours, and serve with crackers.
HOMEMADE TUNA SPREAD
1 can tuna, drained and flaked
1/2 cup celery, finely chopped
3 TBS green olives, chopped
1/2 tsp dry mustard
1/4 tsp thyme
1-1/2 tsp unflavored gelatin
1 cup homemade sour cream
bread slices
sliced pimento-stuffed olives
In a small bowl, mix the sour cream and gelatin together. Set aside.
In another bowl, add the tuna, celery, chopped olives, dry mustard and thyme and mix well. Add to the sour cream mixture. Stir. Chill for at least 2 hours and serve on toasted bread rounds with a slice of olive. Crackers work well also.
SPINACH AND ARTICHOKE SPREAD
3 cloves garlic, peeled
1 cup homemade sour cream
1 pouch Good Seasons Italian Dressing mix
1/8 tsp red pepper flakes, or to taste
1 can artichoke hearts, drained
1 (10oz) pkg frozen spinach, chopped and thawed
1 cup mozzarella cheese, shredded
1/3 cup blue cheese, crumbled
1/4 cup roasted red peppers, chopped
paprika for garnish
In a blender, process the garlic, sour cream, Italian dressing mix and red pepper flakes until smooth. Drain and squeeze the excess moisture out of the thawed spinach and add to the blender.
Place the rest of the ingredients in the blender except the red peppers and paprika. (Those are for garnish) Process until chunky. Now fold in the roasted red peppers and mound this dip in the center of a appetizer tray and sprinkle with paprika. Serve with a variety of crackers or vegetables. The following is one of my favorite easy cold appetizer recipes.
JALAPENO POPPER HOMEMADE SPREAD
2 (8oz) pkgs cream cheese
1 cup homemade mayonnaise
1 (4oz) can of green chilies, chopped and drained
1/2 cup canned jalapeno peppers, diced and drained
1/2 cup bread crumbs
1-1/2 cups parmesan cheese, grated (not powdered)
PREHEAT the oven to 375 degrees.
Mix the cream cheese and mayo until smooth. Stir in the green chilies and jalapenos. Pour into a greased baking dish. Sprinkle with the parmesan cheese and top with the bread crumbs. Bake for 30 minutes until golden brown. Serve with baguettes, tortilla chips or crackers. Yum!
This easy cold appetizer recipe is excellent between two slices or homemade bread and lettuce, or as a dip served with toasty rounds of crusty bread.
BLT HOMEMADE SPREAD
3/4 lb smoked bacon, chopped
1/3 cup homemade mayonnaise
1/4 cup homemade sour cream
2 garlic cloves, minced
1-2 large tomatoes, seeded and cubed
In a skillet, fry the bacon pieces until crispy, drain. In a bowl, mix the mayonnaise, sour cream and minced garlic together. Add the seeded cubes of tomatoes and fold in. Chill for 1 hour and serve.
GREEK CHEESE HOMEMADE SPREAD
1/2 cup homemade unsalted butter, softened
1/2 cup homemade yogurt
1 (24oz) tub cottage cheese
3 green onions, finely chopped
3 stalks celery, finely chopped
2 jalapeno pepper, finely chopped (seeded if you want it milder)
1 TBS fresh dill, chopped
1/3 cup fresh cilantro, chopped
kosher salt and freshly ground black pepper to taste
In a food processor or blender, process the butter, sour cream and cottage cheese.
Stir in the remaining ingredients and season with salt and pepper to taste. Serve with dill rye, pita chips, appetizer-sized deli breads like light rye slices or buttery crackers. Snack away!
This easy cold appetizer recipe is a favorite among many.
CRAB SPREAD
1 pkg cream cheese, softened
1/2 cup homemade mayonnaise
2 scallions, finely chopped
1 tsp horseradish
2 tsp homemade worcestershire sauce
1 tsp homemade Old Bay seasoning
tsp dry white wine
1 lb lump crab meat
1/3 cup fresh Italian parsley, finely chopped
1/2 cup slivered almonds, toasted
Process the first 7 ingredients until smooth and creamy. Fold in the crab meat. If this spread is too stiff, add the wine or even milk to thin it out. Cover and chill overnight before serving.
Garnish with chopped parsley and slivered olives.
If your having a party, this is the spread for you! It makes 6 cups of tasty spread. This needs to chill overnight.
HOMEMADE CHEESE SPREAD
1 cup homemade unsalted butter, softened
2 lbs soft American cheese spread
1 cup homemade worcestershire sauce
1/2 cup English mustard (not dry mustard)
3 garlic cloves, minced
1 tsp homemade hot sauce, or to taste
6 TBS cherry brandy (Kirsch)
In a large bowl, cream the butter and gradually add the cheese spread. Add the remaining ingredients and put in a serving bowl. Chill overnight.
Serve with a variety of cracker or chips.
HERBY CHEESE SPREAD
3/4 cup ricotta cheese
1/4 tsp celery seed
2 TBS fresh chives, finely chopped
3 TBS parmesan cheese, grated
3/4 tsp fresh basil, finely chopped
1/4 tsp oregano
1 clove garlic, minced
1/4 tsp paprika
2 TBS fresh parsley, finely chopped
kosher salt and freshly ground black pepper to taste
Combine all ingredients and mix well; season with salt and pepper to taste. Chill for at least 2 hours before serving.
Great with a variety of crackers or celery.
TUNA PATE
1 (6oz) can of tuna
1 small onion, quartered
2 hard boiled eggs, halved
3 small sweet pickles
1/2 tsp salt
freshly ground pepper, to taste
1 tsp homemade worcestershire sauce
1 dash homemade hot sauce, or to taste
1/3 cup homemade mayonnaise
GARNISH
fresh curly leaf parsley
crackers
Combine ingredients in a blender or food processor and process until it becomes a stiff paste; approximately two minutes. Line a three cup mold or bowl with saran wrap and pack in pate mixture. Cover and refrigerate overnight.
Unmold and place on a serving plate and garnish with parsley. Serve with crackers or melba toast. This easy cold appetizer recipe is an excellent choice.
SHRIMP HOMEMADE SPREAD
1/2 can tomato soup
1 (8oz) pkg cream cheese, softened
1 pouch of plain gelatin
1/4 cup cold water
1/2 cup homemade mayonnaise
3/4 cup celery, chopped
3/4 cup green onions, chopped
2 cups of small shrimp
Melt cream cheese with the tomato soup in a saucepan. Stir in the gelatin and stir well. Take off the heat and cool. Add the remaining ingredients and place in a serving bowl. Chill at least 3 hours before serving. My easy cold appetizer recipe makes a yummy spread.
Speaking of spreads this easy cold appetizer recipe makes the best steak topping!
MUSHROOM SPREAD
3 TBS homemade unsalted butter
1 lb fresh mushrooms, sliced
1 small onion, chopped
1-1/2 TBS flour
1 cup homemade sour cream
1/2 tsp homemade garlic powder
1/2 tsp fresh lemon juice
sea salt to taste
freshly ground pepper to taste
1/3 cup parmesan cheese
Melt the butter in a skillet and add the mushrooms and onion; fry until tender. Sprinkle with flour, reduce heat to low and cook for 5 minutes. Now add the garlic powder, lemon juice and then season with salt and pepper. Place in a baking dish and top with parmesan cheese. Put in the refrigerator overnight for best flavor. When ready to serve, preheat oven to 375 degrees.
Bake for 15 minutes or until hot and bubbly. Serve with crusty french bread or garlic pita chips.
CHEESY MUSHROOM SPREAD
3 cups fresh mushrooms, diced
1/2 cup saltines, crushed
2 TBShomemade unsalted butter , divided
3/4 cup green onion, chopped
3/4 cup Monterey cheese, shredded
3/4 cup sharp cheddar cheese, shredded
2 cups cottage cheese
2 eggs
1/4 tsp paprika
1/4 tsp homemade cayenne pepper, or to taste
PREHEAT oven to 350 degrees and you will need a 9" springform pan.
In a skillet over medium-high heat, add 1 TBS of the butter and saute the mushrooms until soft. Add the crushed crackers and stir well; remove from the heat. Place this mushroom mixture in the bottom of the springform pan.
In the same skillet, add the other TBS of butter and saute the green onions for two minutes and layer over the mushroom mixture. Now sprinkle the cheese evenly over the onion mixture. In a blender, process the cottage cheese, eggs and cayenne pepper. Pour this mixture over the cheese. Sprinkle with the paprika. Bake for approximately 30 minutes and cool before cutting into bite-sized pieces. I have more than just easy cold appetizer recipes, check out more of my favorites below.
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