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Best Holiday Appetizers

Holiday appetizers are a life saver when your family is hungry and dinner won't be ready for another hour or two.

Not only are they delicious, they could easily be a dinner substitute for unexpected holiday guests. As promised, on to the appetizers.

Holiday Appetizers

Following are some of the best holiday appetizers. These recipes make wonderful homemade family traditions that you can pass down - start this year.


2 (5oz) jars Kraft old English sharp cheddar cheese
2 (8oz) pkgs cream cheese
16-24 oz of crab meat (not imitation)
1/4 cup white wine
1 tsp homemade worcestershire sauce
1/2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp parsley, minced
1 loaf of crusty french bread, ripped in dipping chunks

Soften the cream cheese an add to the sharp cheddar cheese; mix well. Add the seasonings, and then the crab and white wine. Combine thoroughly. Heat and serve in a fondue pot with the bread for dipping.

I have this easy cheese fondue recipe on Christmas Eve and New Years. What a delight.


12 oz Gruyere cheese, grated
12 oz Swiss cheese, grated
2 cups dry white wine (I use Chardonnay)
1 tsp fresh lemon juice
2 TBS cherry brandy (Kirsch)
1 clove garlic, peeled
1 tsp cornstarch (you may need more)
dash of nutmeg and paprika

Using the garlic peel, cut and rub the whole inside of your fondue pot.

Add 1/2 of the white wine and the lemon juice. Heat until bubbly, then reduce the heat to low when you add 1/2 of the Gruyere and Swiss cheese. When this is melted and combined, add the remaining cheese and wine.

In a small bowl, add the Kirsch to the cornstarch and mix until creamy. Slowly blend this into the cheese mixture. Cook, stirring constantly until thick and creamy. If it is too runny, add another teaspoon of cornstarch.

Now add the nutmeg and paprika and serve with chunks of French bread, apples, sausage or vegetables. It is such an easy holiday appetizer recipe.

Easy Holiday Appetizers

Sweet Fondue Dessert Appetizers

Holiday Appetizers

My next holiday appetizer looks great and tastes even better.


1 (8oz) tube crescent rolls
1 (1oz) pkg ranch style dressing powder mix
1 (8oz) block cream cheese, room temperature
1/4 cup Miracle Whip salad dressing
1/2 cup chopped broccoli
1/4 cup chopped cauliflower
1/4 cup diced purple onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup grated carrots
1 tomato, skinned and chopped
1 cup fancy grated mild cheddar cheese

Separate crescent rolls and press into a 12 inch round pizza pan, or a 9x13 pan sprayed with vegetable oil. Bake the crust at 375 degrees for 10 minutes or until golden brown. Cool.

Mix cream cheese, dry dressing mix and salad dressing together and spread on cooled crust. Put vegetables on top and spread grated cheese over all. Cover and chill.

During the holidays, you can put the green and red peppers on top of the cheese to give it a festive appearance.

Holiday Appetizers


1/2 cup butter, softened
3/4 cup white sugar
1 egg
1-1/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

1 (8oz) pkg cream cheese, softened
2 cups whipped cream, recipe below
1/2 cup white sugar
1 TBS pure vanilla extract

PREHEAT oven to 375 degrees.

In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

Bake in oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

When the crust is baking, grab a large bowl and mix together the vanilla, powdered sugar and cream cheese. Fold in the Cool Whip. Spread on the completely cooled cookie crust. Cut up the fruit and arrange as the "toppings." Chill for one hour. A wonderful fresh fruit pizza recipe.

NOTE: Another great way to make this is using the rectangular pan is to use blueberries and strawberries to make an American flag. Use the blueberries as stars and strawberries as stripes. You may want to keep this holiday appetizer recipe under lock and key....many will request it.

Here are more of my favorite holiday appetizers...


5 (4oz) cans Swanson white chunk chicken
2 (8oz) pkgs cream cheese, softened
1 cup homemade mayonnaise
1 cup sour cream
5 TBS sweet pickle relish
5 tsp white sugar
5 tsp yellow homemade mustard
3/4 cup celery, chopped
3/4 cup onion, chopped

Combine all the ingredients with a mixer. Top with paprika for garnish, if desired. Chill well before serving with crackers like Town House or Ritz. Now on to my favorite holiday appetizers...

Beer Bread Dip

Forget using as a holiday appetizer, this dip can be served year-round. Yes, it's that good. Enjoy.


2 (8oz) pkgs cream cheese, softened
1 pouch of Ranch Dressing Mix
2 cups sharp cheddar cheese, shredded
2 green onion tops, chopped
1/2 cup beer, any flavor

Combine the cream cheese and ranch dressing mix. Stir in the cheese, onion and finally the beer. Cover in a bowl and chill overnight for best flavor.

This is good with pretzels, but GREAT with beer bread (recipe below).

Homemade Beer Bread Recipe


3 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar

In a large bowl, sift the above ingredients together. (A Must)

Then add:
1 (12oz) beer, any brand
1/4 cup butter, melted

PREHEAT oven to 375 degrees; grease a loaf pan.

Add the beer to the dry ingredients and combine slowly. Pour into the greased loaf pan and pour the melted butter over the dough. Bake for 1 hour. Cook and cut into bite-sized pieces and serve with the beer dip (FYI: you don't taste the beer). Fantastic.

Homemade Ravioli Recipe

What a wonderful holiday appetizer. Delicious.


Dipping Sauce

1/4 cup onion, finely chopped
1 garlic clove, minced
1 TBS olive oil (or butter)

2 lbs fresh ripe tomatoes - peeled/seeded/chopped
2 TBS fresh basil
1/2 tsp salt
1/8 tsp pepper
2 TBS homemade tomato paste

Homemade Raviolis

1-1/2 lbs basic pasta dough
your favorite homemade filling

Divide dough into 3 parts and roll out on a slightly floured surface into rectangles about 10 inches by 20 inches. Using a knife (or a pastry wheel), lightly mark the dough parallel to the long side in 4 inch intervals; mark it lengthwise at 2 inch strips. Your dough will now be lightly marked into 4x2 inch strips.

Go across the bottom of the long side and place 1 teaspoon of filling about 2/3 of the way up on the strip. Fold the bottom half of dough up to cover the first row of filled raviolis.

Cut across the dough to free the filled strip and cut into 5 individual ravioli. Seal the edges with a fork. Place on a lightly floured board. Repeat with the next row of 5 and continue until the ravioli are filled.

NOTE: You may use frozen meat-filled ravioli, just thaw them.

Toasted Raviolis

toasted ravioli recipe continued...

2 eggs, lightly beaten
1/4 cup milk
1-1/3 cups homemade bread crumbs
vegetable oil for frying
grated parmesan cheese, garnish


In a saucepan, cook onion and garlic in olive oil until tender. Stir in tomatoes, salt and pepper. Cook, covered, for 10 minutes; stirring occasionally.

Add tomato paste and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add fresh basil. Cover and keep warm.


Heat 2" of oil in a large, heavy saucepan to 350 degrees. Preheat oven to 300 degrees, if you want to keep the raviolis warm.

In a bowl, mix eggs and milk. Dip each ravioli into the egg mixture, then into the bread crumbs. Fry ravioli, a few at a time, in hot oil for 1 to 2 minutes; or until golden brown - turning them once.

Use a slotted spoon, remove and drain. Keep in the warm oven. Sprinkle with parmesan cheese before serving. Use sauce for dunking. I will be adding more holiday appetizers to this page - you may want to bookmark it.

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