If you're having a party soon, you know how important it is to offer excellent appetizers. There are some things that people just love—cheese dip, spinach artichoke dip, and cheese balls, just to name a few. Here are recipes for making these appetizer favorites and more.
Bacon Cheese Ball
Ingredients:
3 (8-ounce) packages cream cheese, softened
1 (1-ounce) package ranch dressing mix
2-1/2 cups shredded cheddar cheese
1-1/2 cups bacon, finely chopped
Directions:
- Mash cream cheese in a medium-size bowl.
- Mix dressing mix and cheddar cheese into the cream cheese.
- Shape the mixture into a ball and roll the ball in the finely ground bacon.
- Place in an airtight container and refrigerate overnight before serving.
BLT Bites
Ingredients:
16–20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Directions:
- Cut a thin slice off of each tomato top. Scoop out insides and discard pulp.
- Invert the tomatoes on a paper towel to drain.
- Combine the remaining ingredients in a medium-size bowl.
- Spoon the mixture into the tomatoes.
- Refrigerate for four hours before serving.
Deviled Eggs
Ingredients:
6 eggs, hard-boiled and drenched in ice water for 10 minutes
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Ground black pepper
Smoked paprika, for garnish
Directions:
- Peel the shells from the hard-boiled eggs.
- Once peeled, cut the eggs lengthwise, then remove the yolks and place them in a bowl. Place the egg whites on a serving tray.
- Mash the yolks using a fork. Add the mayonnaise, vinegar, mustard, salt, and pepper. Mix well.
- Spoon the filling into the egg white halves. Sprinkle on a bit of paprika for garnish. Refrigerate until serving.
White Cheese Dip
Ingredients:
1 pound white American cheese, cubed
1/2 cup milk, or as needed
1 tablespoon butter or margarine
2 (4-ounce) cans finely chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Cayenne pepper to taste
Directions:
- Place milk, cheese, and butter in a saucepan over low heat. Cook until cheese has melted, stirring constantly.
- Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste.
- Add more milk if the dip is too thick. Heat through and serve immediately.
Spinach Artichoke Dip
Ingredients:
5 tablespoons unsalted butter
2 (10-ounce) packages fresh spinach, rinsed well with stems trimmed
1 cup chopped yellow onion
1 tablespoon minced garlic
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons lemon juice
1 cup 1/2-inch cubes of brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6-1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips bacon, cooked until crisp, drained, and chopped
1/4 cup grated Parmesan
Directions:
- Preheat the oven to 350°F. Grease a 9-inch baking dish with one tablespoon butter.
- Bring a large pot of water to a boil and add the spinach; cook until wilted, 2–3 minutes. Drain and run spinach under cold running water to stop cooking. Squeeze out excess water and chop.
- In a medium pot, melt four tablespoons butter over medium-high heat. Add the onions and cook for three minutes, stirring constantly. Add the garlic, salt, black pepper, and cayenne pepper. Cook for one minute.
- Add the flour slowly, stirring constantly, to make a light roux. Making the roux should take around two minutes.
- Add the milk and cream in a steady stream; cook until thick and creamy for 2–3 minutes, stirring constantly.
- Add the cooked spinach and lemon juice; stir to incorporate. Add the brie, Monterey Jack, artichoke hearts, and bacon, and stir well. Remove from heat and pour into the prepared dish.
- Top with the parmesan cheese and bake until bubbly, about 10 minutes. Remove from the oven and serve hot.
