61 Best Party Appetizers Your Guests Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Avocado Fries

instant pot Avocado Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘5’]

Want a fun and crispy snack? Instant Pot avocado fries are perfectly crunchy on the outside and creamy inside, ready in no time

Ingredients

• 2 avocados (peeled & sliced)
• 2 tsp lime juice
• 1/2 tsp salt
• 1 tsp chili powder
• 1 egg
• 1 tbsp hot sauce
• 1 cup tortilla chips (crushed)

Instructions

1. Put the avocado slices in a bowl and mix with lime juice, salt, and chili powder.
2. In a different bowl, whisk the egg and hot sauce together.
3. In a different bowl, add the Tortilla chips and crush them up.
4. Take the avocado slices, dip them into the egg, and then cover them with crushed tortilla chips.
5. Place the air fryer basket inside the Instant Pot and spray the bottom of the basket with oil.
6. Place the avocado slices on the basket on one layer.
7. Put on the Air Fryer Lid.
8. Set the Instant Pot to AIR FRY at 390 F° for 8 minutes.
9. Open the lid, serve with your favorite dipping sauces, and enjoy.

2. Tuna Tartare with Avocado Appetizer

Tuna Tartare with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This tuna tartare with avocado is fresh, flavorful, and tossed in a light Asian-inspired dressing. A healthy and elegant appetizer perfect for entertaining.

Ingredients

• 1 lb sushi-grade tuna (finely diced)
• 1 jalapeño (seeded and finely diced)
• 3 green onions (thinly sliced (green parts only))
• 1 avocado (diced)
• 1 tablespoon sesame seeds (black or white)
• Salt and pepper to taste
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Juice of 1 lime
• 1 teaspoon rice wine vinegar
• Crackers
• Microgreens (optional)

Instructions

1. In a bowl, combine the diced tuna, jalapeño, green onions, avocado, and sesame seeds.
2. In a separate bowl, whisk together the soy sauce, sesame oil, lime juice, and rice vinegar.
3. Pour the sauce over the tuna mixture and gently toss to combine.
4. Season with salt and pepper to taste.
5. Refrigerate for 30 minutes to allow flavors to develop.
6. Spoon the tartare onto crackers.
7. Garnish with microgreens if desired.
8. Serve immediately.

3. Instant Pot Shrimp Deviled Eggs

Instant Pot Easy Deviled Eggs With Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

These Instant Pot Easy Deviled Eggs with Shrimp are a delicious twist on the classic appetizer! Perfectly cooked eggs are filled with a creamy, flavorful mixture and topped with succulent shrimp for an extra special touch.

Ingredients

• 8 Eggs
• ½ cup Water
• ¼ cup Mayonnaise
• 1 teaspoon Cocktail Sauce
• 3 inches Celery (minced)
• 6 Shrimp (tails off and deveined, chopped)
• ½ teaspoon Old Bay
• 1 teaspoon Paprika

Instructions

1. Prep the celery and shrimp on the chopping board.  Into the Instant Pot add water and place a basket in.
2. Add eggs, close lid, set to sealing. Set high pressure timer for 5 minutes. Once 5 minutes are done, set to quick release. Once pressure valve drops, remove eggs and immediately place in a bowl of ice water to stop the cooking for 2 minutes.
3. Peel eggs, and cut in half long lengthwise. Discard shells. Place yolk in a medium bowl and mash with a fork.
4. Chop the shrimp and celery into small pieces. To the bowl with the yolk, add in the remaining ingredients, except for paprika. Use the fork to mix all of the ingredients together until creamy.
5. Place the yolk mixture into a ziploc bag and snip a corner (small snip towards the end, just to create an opening the size of a pencil eraser tip).
6. Gently fill each cavity of the egg whites. Garnish with paprika and serve.

4. Crispy Tater Tots

Crispy Tater Tots from Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘6’, ‘6 5 tots’]

A favorite frozen potato treat made at home!

Ingredients

• 2 lbs russet potatoes (peeled)
• 1/2 cup flour
• 1 1/2 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon fresh ground pepper
• Vegetable or Canola Oil for frying

Instructions

1. Bring a large pot of water to a boil and add peeled potatoes. Parboil for 6 minutes. Remove and let cool, completely.
2. Fill a small sauce pan with oil halfway. Heat oil on medium to 375°.
3. Once potatoes are cooled, use a box grater (with the large size) to grate potatoes into a large bowl.
4. With paper towels, gently press down on potatoes to squeeze out excess moisture. You can also use a cheese cloth for this.
5. Add flour and other spices to bowl and mix until everything is evenly incorporated.
6. Use your hands to form potatoes into 3-4 inch small tot shapes and line on a plate or baking sheet.
7. Once the oil has reached about 375° Fry in oil until crispy and then drain on papertowel lined plate.
8. Cool on a paper towel lined plate and serve with your favorite condiment!

5. Chili Lime Sunflower Seed Dip

Chili Lime Sunflower Seed Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT145M · Yield: [‘4’, ‘4 people’]

Chili Lime Sunflower Seed Dip is creamy, tangy, fresh and flavourful. Sunflower Seed dip is made from wholesome ingredients including raw sunflower seeds, a whole large carrot, olive oil and fresh citrus juice.

Ingredients

• 3/4 cup raw hulled sunflower seeds (pre soaked)
• 1 large carrot (boiled)
• 3 tbsp olive oil
• 2 tbsp water (more if needed )
• 1 1/2 tsp chili powder
• 1 tsp sea salt
• 1 tsp maple syrup
• 3 tbsp lime juice (or lemon) (more if needed )

Instructions

1. Several hours before making the dip, place the sunflower seeds in a small bowl, cover with water and leave to soak.
2. Bring a small pot of water to a boil on the stove. Peel and chop up the carrot into 1 inch pieces. Boil until fork tender and then drain.
3. In a food processor or blender, combine the drained and rinsed sunflower seeds, olive oil, water, chili powder, lime or lemon juice, sea salt, maple syrup and boiled carrot. Blend until totally smooth.
4. Taste the dip and adjust for seasonings as necessary. Add more lemon juice, maple syrup or salt if necessary until the dip is tangy and delicious. Enjoy!

6. Zucchini Pizza Bites

Zucchini Pizza Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

Answer that pizza craving with this easy low-carb recipe for Vegan Zucchini Pizza Bites. This easy recipe is nutrient dense and loaded with flavor to satisfy everyone.

Ingredients

• 2 large zucchini
• ¼ cup marinara sauce*
• ¼ cup pesto
• 2 Tablespoons hemp seeds
• 2 teaspoons nutritional yeast
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon coarse sea salt

Instructions

1. Preheat oven to 450. Line rimmed baking sheet with unbleached parchment paper.
2. MAKE THE VEGAN PARMESAN: Put hemp seeds, nutritional yeast, oregano, garlic powder and sea salt into spice grinder. Pulse until well combined. You could also use a small food processor or blender.
3. Slice zucchini into 1/4″ thick rounds and arrange in a single layer on prepared baking sheet.
4. Top zucchini slices with sauce of choice and your favorite pizza toppings. Sprinkle with parmesan.
5. Bake 10-15 minutes until zucchini tender.

7. Carrot Bacon Wrapped Apple Bites

Vegan Carrot Bacon Wrapped Apple & Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’]

This holiday party appetizer with apples, cream cheese, balsamic glaze, and arugula wrapped with carrot bacon is the perfect vegan hors d’oeuvres to serve at any event. It’s full of flavor, easy and can be made in less than 30 minutes.

Ingredients

• 1/2 batch carrot bacon (or use store-bought vegan bacon)
• 2 tablespoons balsamic glaze (or balsamic vinegar, see notes)
• 1/2 cup vegan cream cheese
• 1 apple
• baby arugula

Instructions

1. Start preparing the carrot bacon if making your own. Wash and peel the carrots and marinate it for a least a few minutes. You can even let them marinate for up to 2 days.
2. When ready, bake them in an oven or air fryer until soft but not crispy. Using an air fryer, bake for 3-4 minutes. In a regular oven bake for 7-8 minutes. They need to be able to wrap around the apple without breaking.
3. Core and slice your apple. 1/4-1/2 inch thick slices are best. Spread the cream cheese onto one side and drizzle with some balsamic glaze. Top with a baby arugula leaf and wrap the carrot bacon around all of it, gently pressing it down onto the toppings to hold it in place.
4. Serve immediately.

8. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

• Half a lemon
• Half an avocado
• 1 packet smoked salmon (100g, 3.5 oz)
• 1 small onion

Instructions

1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
3. Now roll the salmon around it and secure with a toothpick.

9. Roasted Beet Hummus

Easy Homemade Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’27’, ’27 servings’]

Treat your taste buds to this incredibly smooth, creamy, and flavorful homemade hummus recipe! Featuring simple, fresh ingredients, like chickpeas, lemon, garlic, and tahini, it’s the perfect dip.

Ingredients

• 3 ½ cups cooked chickpeas
• ½ cup aquafaba
• 3-4 tablespoons lemon juice
• 5 tablespoons runny tahini
• 1-2 cloves garlic
• ½ teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 3 tablespoons extra-virgin olive oil
• 3 medium ice cubes
• Sea salt & pepper to taste

Instructions

1. If you’re using canned chickpeas, drain them and save the liquid (aquafaba). If you’re preparing chickpeas from scratch, cook them in a pressure cooker. Once they are done, reserve some of the liquid.
2. For an extra creamy hummus, peel the chickpeas. The skins should slip off quite easily. Don’t worry about being perfect here.
3. Add the cooked chickpeas, aquafaba, lemon juice, tahini, garlic, paprika, cumin, and coriander to a food processor.
4. Blend the mixture for 2-3 minutes, or until it’s well combined. While the food processor is running, slowly add the olive oil and ice cubes.
5. Continue blending the hummus for another 2-3 minutes, stopping occasionally to scrape down the sides, until it reaches a creamy consistency.
6. Taste and season it with salt and pepper to your liking. Enjoy this hummus recipe immediately or transfer it to a container to chill for later. Happy eating!

10. Thai Beef Salad Cucumber Bites

Thai beef salad cucumber bites appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: 16

Ingredients

• 1/2 lb beef steak
• salt and pepper
• 1 large cucumber, sliced into thick rounds
• 2 medium shallots, finely diced
• 2 red chilies, seeds removed and finely diced
• 1 cup cherry tomatoes, cut in quarters
• 1 tablespoon fresh coriander, roughly chopped
• 1 teaspoon fish sauce
• 1/4 teaspoon brown sugar
• juice from 1 lime

Instructions

1. Heat a lightly oiled frying pan over high heat. Season the steak with salt and pepper and cook it for 3-4 minutes on each side, if you like it medium rare. If you prefer your steak well done, allow up to 5 minutes on each side. Remove from heat and allow to rest 5-10 minutes.
2. Meanwhile, in a bowl, gently toss cherry tomatoes, diced chilies, chopped coriander, shallots, brown sugar, lime juice and fish sauce. Taste and adjust if necessary to get the perfect balance.
3. Thinly slice beef steak into strips and add to bowl and gently toss. Place small portions of the mixture onto each cucumber slice.
4. Serve immediately or refrigerate.

11. Cheesy Stuffed Mushroom Dip

Cheesy Stuffed Mushroom Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT25M · Total: PT1H · Yield: 8

This one-dish appetizer can be prepared on a stovetop, camp stove, Blackstone griddle, or a grill rack over an open fire. I especially like using a cast iron pan to make this cheesy mushroom dip because cast iron helps to keep the dip warm after it’s removed from the heat.

Ingredients

• 1 pound Italian Sausage (sweet or hot)
• 1 cup diced yellow onion
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 5 cups (1 1/2 pounds) diced mushrooms
• Salt and ground black pepper
• 2 teaspoons minced fresh thyme, or 1 tsp dried thyme
• 3-4 cloves garlic, minced
• 8 ounces cream cheese, cut into cubes
• 1 1/2 cups (4 ounces) grated cheese (I used a combination of parmesan, mozzarella, and sharp cheddar)
• 2/3 cup half and half
• 1 cup panko bread crumbs
• 4 tablespoons salted butter, melted
• 1 cup diced cherry tomatoes (optional)
• Baguette, crackers, and/or veggies for dipping

Instructions

1. Heat oven to 400° F (204° C). *Ignore if cooking over an open flame, on a camp stove, or on a Blackstone griddle.
2. Crumble the sausage into an oven-safe non-stick or cast iron skillet and set it over medium-high heat. Cook the sausage, stirring frequently, until some of the fat begins to render. Add the diced onion and continue to cook until the sausage is cooked through. (Sausage is cooked through when no pink remains on the inside of the pieces of sausage.) Scrape the mixture into a bowl.
3. Add the olive oil and butter to the same skillet and set it over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Sprinkle in the thyme, garlic, 1 teaspoon salt and 1/2 teaspoon ground black pepper, and cook, stirring constantly, for one minute longer.
4. Add the cream cheese and stir until melted. Add the grated cheese and half-and-half and cook, stirring, until the cheese is melted. Remove from heat and stir in the sausage and onions.
5. Mix the panko bread crumbs with melted butter and 1/4 teaspoon of salt, and sprinkle on top.
6. Bake until the bread crumbs are golden brown and the mushroom dip is bubbly around the edges, about 15-25 minutes. Or, cover and continue to cook on a camp stove, Blackstone, or open fire until bubbly. If you like, use a small torch to brown bread crumbs right before serving. (*See notes above for more about cooking this dip on a camp stove, Blackstone, or open fire.)
7. Top with diced tomatoes (optional) and serve with toasted, sliced baguette and/ or fresh veggies.

12. Sun-Dried Tomato Crostini

Sun-Dried Tomato Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 baguette (12–14 inches), cut into 12 thin slices
• 1 cup ricotta cheese
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh basil, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of red pepper flakes
• Optional garnish: extra fresh basil leaves

Instructions

1. 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
2. 2. Slice the baguette on the bias into 12 thin crostini pieces.
3. 3. Brush both sides of the baguette slices with a little of the olive oil (about 2 tablespoons total); arrange on the baking sheet and season with a pinch of salt and pepper. Bake 8–10 minutes, turning once, until the edges are golden and crisp. Remove from oven and let cool briefly.
4. 4. In a bowl, blend the ricotta with minced garlic, lemon juice, salt, and pepper until smooth.
5. 5. Stir the chopped sun-dried tomatoes and chopped basil into the ricotta mixture.
6. 6. Spread a generous layer of the sun-dried tomato ricotta mixture on each crostini.
7. 7. Drizzle each crostini with the remaining olive oil and, if desired, garnish with extra basil leaves.
8. 8. Serve immediately.

13. Marinated Mozzarella Balls

Marinated Mozzarella Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 16 oz (450 g) fresh mozzarella pearls (bocconcini), drained
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 cup pitted olives, halved

Instructions

1. 1. Drain the mozzarella pearls and pat dry; place them in a shallow nonreactive bowl.
2. 2. In a small bowl, whisk together the olive oil, white balsamic vinegar, garlic, lemon juice, lemon zest, oregano, basil, red pepper flakes (if using), salt, and black pepper until well combined.
3. 3. Add the mozzarella to the marinade and toss gently to coat; if using olives, fold them in evenly.
4. 4. Cover and refrigerate for at least 1 hour, or up to 12 hours, turning once or twice to redistribute the marinade.
5. 5. Remove from fridge and let sit at room temperature for 20-30 minutes before serving.
6. 6. Transfer to a serving platter, drizzle with a little more oil from the marinade if desired, garnish with more chopped basil, and serve with toothpicks or crusty bread.

14. Potato and Vegetable Croquettes

Vegan Potato & Vegetable Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 croquettes’]

These crispy potato and vegetable croquettes are the perfect finger food for the whole family! Easy to make and very versatile, they are a crowd-pleasing appetizer or side at any party. Try our crispy and potato-y recipe that’s undetectably healthy!

Ingredients

• 4 oz white potato (peeled, cubed (115 g))
• 4 oz sweet potato (peeled, cubed (115 g))
• 1 yellow onion (finely diced)
• 1 medium-sized zucchini (cut into small cubes)
• 1 carrot (finely diced)
• ½ cup fresh spinach (15 g)
• 2 garlic cloves (minced)
• 2 tbsp soy milk
• 1 tsp salt
• Freshly ground black pepper
• ½ cup fresh parsley (chopped)
• Panko breadcrumbs

Instructions Roast the potatoes

1. Preheat your oven to 400° F (200 °C) and prepare your ingredients.
2. Line a baking sheet with parchment paper and add the white potato and sweet potato cubes. Season everything with salt and pepper, toss, and bake for 20 minutes.

Sauté the vegetables

1. In the meantime, heat a cast-iron skillet over medium heat with a few tablespoons of water. Sauté the onion for 2-3 minutes, stirring frequently, until translucent.
2. Add the zucchini, carrot, spinach, and minced garlic to the skillet. Cook for 5 minutes over medium heat, stirring frequently, then turn off the heat.

Mash the potatoes

1. Once the 20 minutes of baking time have elapsed, remove the potatoes from the oven but don’t turn it off.
2. Place them into a bowl and mash them with a fork or potato masher.
3. Add soy milk and mix with a large spoon to obtain a puree — no need to make it super smooth.

Create the croquettes

1. Add the sautéed vegetables and finely chopped parsley to your mashed potatoes. Mix well to incorporate and season with salt and pepper to taste.
2. Line your baking sheet with parchment paper and put the panko breadcrumbs on a plate.
3. Make sure the potato mixture has cooled enough to handle, then scoop it with a spoon and use wetted hands to shape sausage-like patties.
4. Coat the patties in breadcrumbs, then put them on your lined baking sheet next to each other.
5. Once all the croquettes are formed, place the baking sheet back into the oven. Bake for 15 minutes until golden brown.
6. Remove the croquettes and enjoy warm or cold alongside a salad and some dips!

15. Pigs in a Blanket Wreath

Easy Pigs in a Blanket Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘7’, ‘7 servings’]

Cocktail {little smokies} sausages are wrapped in refrigerated pizza dough and baked in a spring form pan to create a wreath shape that has a perfect place in the middle for your favorite dip.

Ingredients

• 1 tube refrigerated pizza dough ({I used thin crust})
• 14 ounces cocktail sausages
• 2 tbsp butter ({melted})
• 1/4 tsp garlic powder
• 1/2 cup BBQ sauce ({or dip of choice})

Instructions

1. Preheat the oven to 400 degrees.  Prepare springform pan, by placing an oven proof bowl in the middle of the pan and generously spraying the pan and outside of the bowl with nonstick spray.
2. On a lightly floured surface and unroll tube pizza of dough.  Using a knife or pizza cutter, cut into 35-38 rectangles {depending on how many sausages are in your 14 ounce package}.  Combine melted butter and garlic powder, spread generously onto each rectangle using a pastry brush {or spoon}.
3. Wrap each cocktail sausage into a piece of dough.  Once all of the sausages have been wrapped, begin to place them vertically into the prepared pan.  You want them to be snug but not super tight.
4. Bake for 35-40 minutes.  Remove from the oven, allow to cool for about 5 minutes.  Remove the outside ring of the springform pan, fill the bowl with your dip of choice.
5. Serve your pigs in a blanket wreath and enjoy!

16. Air Fryer Fried Ravioli

Air Fryer Fried Ravioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT23M · Yield: [‘4’]

These cheese ravioli are cooked in Air Fryer to golden brown perfection. Serve as a healthy snack or a tasty appetizer.

Ingredients

• 1/4 cup aquafaba (liquid from can of chickpeas)
• 1/2 cup vegan panko breadcrumbs
• 2 tsp nutritional yeast flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• pinch salt and ground black pepper
• 8 ounces frozen ravioli (thawed)
• Non-Stick Cooking Spray

Instructions

1. In a shallow dish, place the aquafaba.
2. In another shallow dish, blend together the breadcrumbs, nutritional yeast, dried herbs, garlic powder, salt, and black pepper.
3. Dip each ravioli into aquafaba and shake off the excess liquid.
4. Then coat each ravioli with breadcrumb mixture.
5. Spray each ravioli with cooking spray evenly.
6. Grease the Air Fryer Basket with cooking spray and then slide inside.
7. Adjust the temperature of Air Fryer to 390 °F to preheat for 5 minutes.
8. After preheating, arrange the ravioli into the greased Air Fryer Basket in a single layer.
9. Slide the basket into Air Fryer and set the time for 8 minutes.
10. While cooking, flip the ravioli once after 6 minutes.
11. After cooking time is finished, remove the ravioli from Air Fryer and serve.

17. Parmesan Zucchini Bites

Parmesan Zucchini Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT20M · Total: PT27M · Yield: [’46’, ’46 zucchini bites’]

These parmesan zucchini bites are low calorie, full of fiber, vegetarian, and gluten-free. It’s a perfect little snack you can have throughout the day.

Ingredients

• 3 medium zucchinis
• 1 tsp ground garlic
• ½ tsp salt
• ½ cup parmesan (powder)
• pinch of paprika

Instructions

1. Preheat the oven to 425F (220 C) and get a baking tray. Line it with parchment paper and spray a little bit of cooking oil on it.
2. Slice dry zucchini into ¼ inch (0.65 cm) thick pieces. Place the slices on the baking sheet, sprinkle with garlic and salt.
3. Cover each zucchini slice with a layer of parmesan and sprinkle some paprika over them.
4. Bake parmesan bites in the oven for 15-20 minutes until parmesan is light golden brown.
5. Allow to cool down for 5 minutes before serving. Feel free to have them with your favorite sauce.

18. Ground Beef Queso Dip

Ground Beef Queso Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’]

This homemade Queso Dip with meat is the perfect 15 min party recipe. We combine seasoned ground beef, 2 kinds of melty cheese and 1 can of zesty veggies for a sensational shareable dip.

Ingredients

• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack or hatch chile cheese
• 1 Tablespoon cornstarch
• 1 teaspoon olive oil
• 1 pound ground beef
• 2 Tablespoons taco seasoning
• 1 can diced tomatoes and green chilies (with their juices)
• 13 oz evaporated milk
• 2-3 Tablespoons milk (2% or whole, plus more for leftovers)

Instructions

1. Place cheese and cornstarch in a bowl and toss to coat.
2. Heat the oil in a large skillet over medium high heat. Add the ground beef and spread it evenly over the surface. Cook undisturbed for several minutes or until the bottom has developed a brown crust. Flip, and continue to cook until all sides are well browned, about 7-8 minutes total. Drain excessive fat or sop up carefully with a paper towel and discard. Season with taco seasoning and stir well to cover.
3. Stir in the canned diced tomatoes, then add the evaporated milk and cheeses. Lower the heat to medium low and continue to cook until the cheese melts and the sauce is smooth and slightly thickened, 2-3 minutes.
4. Add a few tablespoons of milk to thin the sauce to your desired consistency. Sauce will thicken quite a bit as it cools, so I lean toward the thinner side.
5. Serve warm.

19. Bacon Wrapped Dates with Goat Cheese

Bacon Wrapped Dates with Goat Cheese (and Hot Honey!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

Bacon-wrapped dates with goat cheese! Creamy, savory, and sweet, this EASY appetizer will wow your guests! This is probably my all-time favorite appetizer. Naturally gluten-free and great to make ahead. Add a drizzle of hot honey to take these to the next level!

Ingredients

• 4-6 ounces goat cheese
• 12-16 ounces dates (I like to use medjool dates)
• 6-8 oz center cut bacon (regular sliced NOT thick sliced)
• Toothpicks
• Hot honey or regular honey for drizzling (we use Mike’s Hot Honey, optional but delicious!)

Instructions

1. Preheat the oven to 350F.
2. Slice each date lengthwise on one side (not all the way through!) to create a pocket for the cheese. Remove the pits from the dates if needed.
3. Fill each date pocket with a little goat cheese.
4. Cut the slices of bacon in half so you have ~5-inch long slices of bacon. Place a date in the center of a slice of bacon and wrap the bacon around the date. Secure the bacon with a toothpick.
5. Place on a rimmed baking sheet and repeat with the remaining dates.
6. Bake the dates for 10 minutes. Then, flip and cook on the other side for 5 minutes. Flip the dates one more time and bake for a few more minutes so the bacon is crisp all the way around.
7. Let the dates cool for 5 minutes before serving. Drizzle with regular or hot honey if desired! Enjoy!

20. Broccoli Cheese Bites

Broccoli Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’30’, ’30 cheese bites’]

Broccoli cheese bites are vegetarian, gluten-free, and high in protein. It’s a kids-approved snack that goes amazing with ketchup or any other sauce. Most importantly, these bites are packed with plant-based protein.

Ingredients

• 15 oz can chickpeas (1 ½ cups)
• 1 ½ cups quinoa (cooked)
• 1 ½ cups chopped broccoli (boiled)
• 1 cup mature cheddar cheese (shredded)
• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp basil
• 1 tsp onion powder
• ½ tsp salt
• ½ black pepper
• ½ – 1 cup water

Instructions

1. Cook quinoa and boil broccoli.
2. Add all the ingredients into a food processor and blend until all the ingredients nicely combine, and there is one consistent texture. You might need to do it in batches, make sure each batch has cheese added to it, so it nicely binds all the ingredients.
3. Add some water to each batch to help the food processor pulse the ingredients better.
4. Preheat the oven to 350F (180C), line the baking tray with parchment paper and spray it with olive oil.
5. Take a little bit of mixture and form balls with your hands. Place each ball on the baking sheet and flatten them. Make sure you nicely form the bites. They should be of circular shape.
6. Before putting the tray into the oven, spray the cheese bites with more olive oil. Bake for 20-25 minutes until golden brown. Let them cool down before eating.

21. Caesar Salad Bacon Cups

Caesar Salad Bacon Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT40M · Yield: 6

Ingredients

• 1 pkg. Center Cut Bacon
• 1 pkg. Romaine Lettuce Mix
• Caesar Salad Dressing
• Parmesan Cheese Shredded and Grated
• Croutons

Instructions

1. Preheat oven to 400 degrees. Using a standard cupcake pan, turn upside down and cover the back side of it with foil. Cut 6 pieces of bacon in half and layer 2 pieces in an X shape over each tin. Take a whole piece of bacon and wrap around each tin. You can weave it under and over the other pieces. Make sure the two ends meet and overlap under one of the half pieces that is hanging down over the side of the tin. Bake for about 15-18 minutes, or until bacon is cooked through. Remove from oven and let rest for about 15 minutes so the bacon hardens and won’t collapse when you remove it off the pan. Gently remove each bacon cup from the pan and place right side up, they will look like little cups. Prepare salad with the rest of ingredients and gently toss together in a bowl. Fill each bacon cup with salad mix. Serve right away and Enjoy!

22. Avocado Deviled Eggs

Avocado Deviled Eggs Recipe (no mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

This easy, healthy, two-bite appetizer is sure to disappear quickly at your next get together!

Ingredients

• 6 ea eggs (hard boiled)
• 1/2 ea avocado (medium)
• 3 tbsp Greek yogurt
• 1 tsp mustard
• 1 tsp lemon juice
• 1 slice bacon (optional, for garnish)
• 1/4 tsp sea salt (season to taste)
• 1/4 tsp pepper (season to taste)

Instructions

1. Mash your avocado and Greek yogurt together.
2. Slice eggs lenghwise and set aside the whites. Add yolks, mustard, lemon juice, salt, and pepper to avocado-yogurt mixture and mix until smooth.
3. Fill whites with prepared mixture and garnish with bacon pieces.

23. Corn Dip

Out-of-this-World Corn Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 people’]

This Out-of-this-World Corn Dip (also know as Crack Corn Dip) is a crowd pleasing appetizer that has become my go-to party recipe. It’s easy to make and will always great rave reviews!

Ingredients

• 3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained
• 1 (7 oz) can chopped green chiles
• 1 (6 oz)can chopped jalapeno peppers (drained and liquid added to taste)
• 1/2 cup green onion (chopped)
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 (16 ounce) package shredded sharp cheddar cheese
• 2-3 bags Fritos Scoops corn chips

Instructions

1. In a large bowl, mix all ingredients except chips.
2. Chill two hours to overnight. Serve with Frito Scoops corn chips.

24. Guacamole

Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 ripe avocados, peeled and pitted
• 1/2 small red onion, finely diced
• 1 medium tomato, seeds removed and diced
• 1 jalapeño, minced (remove seeds for less heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Prepare the ingredients by finely dicing the red onion, tomato, and jalapeño; mince the cilantro and juice the lime.
2. Step 2: Scoop the avocado flesh into a bowl and mash to your preferred texture, leaving some chunks if you like.
3. Step 3: Add the diced onion, tomato, jalapeño, and cilantro to the mashed avocado. Stir to combine.
4. Step 4: Pour in the lime juice and season with salt and pepper. Mix well and adjust the seasoning to taste.
5. Step 5: Serve immediately with tortilla chips or cover tightly and refrigerate for up to 2 hours before serving.

25. Whipped Feta Dip

Whipped Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 1/2 cups’]

This whipped feta is topped with roasted tomatoes for a deliciously simple appetizer. Serve it with a crusty baguette or your favorite pita chips for a tasty snack!

Ingredients

• 8oz block of feta cheese
• 3/4 cup plain Greek yogurt (I used non-fat)
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Salt to taste
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup cherry tomatoes

Instructions For the whipped feta

1. In a food processor, add the feta and Greek yogurt.
2. Blend until combined.
3. While the food processor is running, drizzle in the olive oil.
4. Continue to blend until smooth.
5. Transfer to a plate and top with red pepper flakes

For the tomatoes

1. In a non-stick skillet, add the olive oil, garlic, and tomatoes and heat over medium heat.
2. Cook for 10 minutes stirring occasionally, until the tomatoes begin to burst.
3. Add the tomatoes on top of the whipped feta

26. Hot Artichoke Dip

The Best Hot Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

The best hot artichoke dip! EVERYONE always asks for this recipe! It’s perfect for any kind of party or gathering.This tried-and-true recipe was originally published in 2014 and is one of my #1 appetizer recipes today. This family favorite is easy-to-make and has a great make-ahead option!

Ingredients

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups chopped marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined.
2. Add the remaining ingredients and mix.
3. Spoon the mixture into a 9×9 or 9×13 baking dish. Bake at 350°F for 25-30 minutes, until slightly browned and hot/bubbly. Serve immediately with tortilla chips or gluten-free bread. Enjoy!

27. Vegan Fried Olives

Vegan Fried Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

Crispy on the outside with cream cheese and roasted garlic stuffed on the inside, these vegan fried olives are bite-sized, sharable, and ADDICTING! They are a great appetizer or snack to bring to a party like the Fourth of July.

Ingredients

• 1 head of garlic
• 8-ounce jar of pitted green olives
• 1/2 cup all-purpose flour
• The equivalent of 3 eggs using egg replacer (I like Bob’s Red Mill egg replacer)
• 3/4 cup Panko breadcrumbs
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• Canola oil

Instructions

1. In preparation for this recipe, preheat your oven to 400° F to roast the garlic. Remove the outer skin of one head of garlic so it still remains intact. Cut the top 1/4 inch off, drizzle with olive oil, and wrap in aluminum foil. Cook for 40-50 minutes until the garlic is golden brown and tender. Set aside to cool until ready to stuff your olives.
2. Drain the olives and pat them with a kitchen towel, so they are completely dry (this will allow the breading to stick to the olives).
3. For the cream cheese filling, add the cream cheese to a Zip-Lock bag and cut the tip-off of one corner. Pipe cream cheese into each olive. For the garlic filling, use a toothpick to stuff the roasted garlic inside each olive.
4. Set up your dipping station with three different bowls – one bowl with the flour, one bowl with the “egg,” and another bowl with the breadcrumbs and spices.
5. Taking a few olives at a time, first cover them completely in flour (this will ensure they are super dry), then dip them in the egg mixture, and finally in the breadcrumb mixture*. Place on a plate until you have dipped all of your olives.
6. Heat a couple of inches of oil in a castiron skillet or non-stick pan until it reaches 350° F*. If you don’t have a thermometer, you can test the oil heat by throwing a breadcrumb in it. If the breadcrumb sizzles, your oil is good to go. If the oil doesn’t sizzle, give it a couple more minutes to heat up.
7. Place all of the breaded olives into the oil. Let the olives brown on one side for 1-2 minutes, then flip them to the other side to brown for 1-2 more minutes until the olives are golden brown and crispy on all sides!
8. Transfer the olives to a paper-lined plate using a slotted spoon to let the excess oil fall off.
9. Serve with vegan garlic aioli, and enjoy!

28. Vegan Chinese Tofu Dumplings

Tofu Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’25’, ’25 dumplings’]

Filled with a savory tofu and vegetable filling, these tofu dumplings are a crowd-pleaser! They are juicy, savory, and taste much better than the frozen ones.

Ingredients

• 1/2 block extra-firm tofu (drained and pressed (about 7 oz/200g) )
• 1 tablespoon soy sauce (or tamari/shoyu)
• 1/2 tablespoon rice vinegar
• 1 teaspoon shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 tablespoon minced ginger
• 2 cloves garlic (minced)
• 3 shiitake mushrooms (chopped)
• 1 cup shredded cabbage
• 1/2 medium carrot (shredded)
• 1 stalk green onion (chopped)
• salt (to taste)
• 25-30 dumpling wrappers (*)
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari/shoyu)
• 1 tablespoon maple syrup (or another liquid sweetener)
• 2 teaspoons sesame oil

Instructions Making the filling

1. Start by crumbling your tofu into small pieces, using a fork or your hands. Set aside.
2. Combine all seasonings needed for the filling.
3. Heat some oil in a large non-stick pan. Once heated, add garlic and ginger. Fry for a minute until fragrant.
4. Next, add mushrooms, cabbage, carrots, and a sprinkle of salt. Fry until they are tender.
5. Add crumbled tofu along with the sauce. Cook until tofu is hot. Remove from heat and stir in the green onion.
6. Give it a taste, adding more salt if needed. Let the filling cool down slightly before moving on to wrapping the dumplings.

Wrapping the dumplings

1. Start by placing a wrapper in the palm of your non-dominant hand. Place a tablespoon of filling at the center.
2. Dip your finger in water, and wet the bottom half rim of the wrapper, which is the side you will pleat.
3. Using your dominant hand, fold the bottom half of the wrapper over the filling to meet the top half. Pinch to seal at one end, and start to form a pleat. Once the pleat is formed, pinch it to seal. (watch the process shot for a clearer depiction)
4. Repeat pleating until you get to the other end, and pinch to seal the dumpling completely.
5. With the dumplings standing, lightly squish them to flatten the base.

Cooking dumplings (pan-steamed method)

1. Heat some oil in a non-stick pan. Place in some of the dumplings, making sure they are not touching.
2. Pan-fry for 2-3 minutes or until the base is golden brown.
3. Pour in ¼ cup of water, and quickly place the lid on to trap the steam. Let it cook for 4-5 minutes or until most of the water evaporates, and the dumplings are semi-translucent.
4. Remove the lid and let the dumplings cook for another 30 seconds to crisp up the base. Serve vegan Chinese dumplings immediately.

Making the dipping sauce

1. Simply combine all ingredients needed. Give it a taste, adding more of any seasonings if needed.

29. Air Fryer Kielbasa

Air Fryer Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Air Fryer Kielbasa is so easy to make! Slice it up and toss in a homemade sauce. This Polish sausage gets perfectly cooked in the air fryer every time.

Ingredients

• 14 oz kielbasa sausage
• 1/4 cup ketchup
• 1 Tablespoon yellow mustard
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon brown sugar

Instructions

1. Slice the kielbasa sausage into 1/2 inch pieces.
2. Add the sausage pieces to the air fryer basket in a single layer.
3. Air fry at 380 degrees F for 5 minutes, then flip and cook for an additional 3-5 minutes.
4. To a skillet, add the ketchup, mustard, Worcestershire sauce, and brown sugar. Simmer over low heat, stirring frequently, until sauce is well combined and hot.
5. Add the kielbasa slices to the skillet and stir to coat in the sauce.
6. Plate and enjoy!

30. Vegan Spinach Artichoke Dip

Outrageously Good Vegan Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 to 12′]

This Vegan Spinach Artichoke Dip in a bread bowl is sure to be the most popular appetizer at the party! It’s creamy, cheesy, and just as indulgent as the classic without the heaviness of dairy. A must-make for the holidays!

Ingredients

• 1 1/3 cups (185g) raw cashews
• 1 sourdough boule or round country loaf ((at least 10 inches in diameter) (Note *1))
• 2 cups (480 mL) water
• ⅓ cup (28g) nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt ((Note *2))
• Freshly cracked black pepper to taste
• ¼ cup (30g) tapioca starch ((Note *3))
• 1 tablespoon extra virgin olive oil
• 1 tablespoon vegan butter ((or more olive oil))
• 2 medium shallots, (diced)
• 6 garlic cloves, (minced )
• 2 (14-ounce/400g) cans of quartered artichokes, (drained and rinsed (quarter if using whole artichokes))
• ½ teaspoon red pepper flakes ((optional, for a subtle kick))
• 8 to 10 ounces (230 to 285g) of baby spinach ((or frozen spinach, Note *4))
• ⅓ cup to ½ cup (40 to 60g) (vegan parmesan (Note *5))
• Toasted bread pieces from the bread bowl leftovers
• Crackers or crudites of choice for dipping ((Note *6))

Instructions

1. Cover cashews with boiling water for 10 minutes (or longer) while you prep everything else. Preheat the oven to 375ºF/190ºC. Arrange one oven rack on the 2nd rack and one oven rack in the bottom (if not making the bread bowl, just one rack in the middle).
2. Prep the bread bowl (video link here). Slice off the top of the bread/boule. Using a knife, cut around the inside of the bread, but don’t cut through the sides. Scoop out the center of the bread using your hands. Use your hands to tear the bread into pieces about the size of croutons (or you can slice the bread into cubes); do the same with the top of the bread, or keep as a cover for the dip (handy if you’re traveling with the dip).
3. Make the cashew cream. Drain and rinse the cashews. Add to a high-powered blender with the water, nutritional yeast, lemon juice, kosher salt, and black pepper to taste. Blend on high speed for a few minutes until thoroughly blended and all cashew bits have been pulverized. Taste, adding more salt or nutritional yeast as desired. Now add the tapioca starch and blend again (it may taste chalky but it will cook off).
4. In a 12-inch nonstick frying pan, heat the olive oil and butter over medium heat. Once warmed, add the shallots and garlic and cook until golden and aromatic but not browned, 2 to 3 minutes. Add the artichokes and, if using, red pepper flakes, and cook for 2 to 3 minutes. Add a few handfuls of spinach, cook until wilted, and repeat with the rest of the spinach, until most of the liquid has evaporated.
5. Pour in the cashew cream mixture, stirring constantly, for a minute. Cook for another 3 to 4 minutes, stirring occasionally, until no longer runny and the mixture is thickened and creamy. Turn off the heat. Stir in the parmesan, if using. Taste and season with salt and pepper, as needed (I typically don’t need to add any).
6. Toss the torn or cubed bread pieces with some olive oil and season with salt (as if you were making croutons). Spread out on a rimmed sheet pan.
7. Place the hollowed out bread bowl on a second rimmed sheet pan. Transfer the dip into the hollowed out cavity and fill to the top but don’t overfill (Note *7). Transfer the pan with the bread pieces to the bottom rack and the bread bowl dip to the upper rack. Bake both for 15 minutes. Remove the pans from the oven.
8. Optional: For a golden brown top, preheat your broiler for a few minutes (if you have a medium setting, use that). Add the bread bowl dip to the 2nd rack below the heat source (not directly underneath) and broil for just 1 to 2 minutes until bubbly and golden on top, keeping a close eye so the outer rim of the bread doesn’t burn.
9. Cool for a few minutes. Use the toasted bread pieces and/or crackers for dipping.

31. Dairy-Free Buffalo Chicken Dip

Dairy-Free Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 Servings’]

This exceptionally creamy and cheesy Dairy-Free Buffalo Chicken Dip requires just a handful of easy-to-find ingredients and is ready in about 30 minutes. perfect for game-day celebrations and cool weather potlucks!

Ingredients

• 1 tablespoon vegan butter
• ¼ cup minced white or yellow onion
• 1 tablespoon all-purpose flour (or 1-to-1 gluten-free flour)
• 1 cup plant-based milk (unflavored/unsweetened; I used almond milk)
• ⅔ cups vegan cheddar cheese
• 1/2 cup mayonnaise (light or regular)
• ½ cup buffalo hot sauce (such as Frank’s)
• 1 tablespoon nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoons onion powder
• ½ teaspoons garlic powder
• 2 cups cooked shredded chicken
• ½ cup vegan milk mozzarella cheese
• Crackers (tortilla chips, pita chips, potato chips, veggie pieces, and more.)

Instructions

1. Preheat the oven to 350 degrees. If you don’t have a 12-inch non-stick and oven safe skillet, prepare a 1-quart baking pan with non-stick cooking spray or grease it with vegan butter.
2. In a 12-inch non-stick skillet, melt the butter over medium-high heat. Add the onion and saute, stirring frequently, for 4- 5 minutes, or until the onions are translucent.
3. Whisk the flour into the onion mixture and cook for 1-2 minutes, or until the flour is fragrant and golden.  Whisk in the milk and cook for 2-3 minutes, whisking constantly, or until the milk has thickened.

4.

1. Reduce the heat to low. Whisk in the cheddar cheese, cream cheese or mayonnaise. Cook, whisking constantly, for 2-3 minutes, or until the cheeses are melted and smooth.
2. Whisk in the buffalo sauce, nutritional yeast, salt, onion powder, and garlic powder until combined and creamy.
3. Turn off the heat. Fold in the shredded chicken until combined. Sprinkle the mozzarella cheese over the buffalo chicken dip.

8.

1. Bake the dip for 17-20 minutes, or until the mozzarella cheese is melted and the dip bubbles around the edges.  Serve hot with your favorite crackers, potato chips, tortilla chips, veggies, and more.

32. Honey Goat Cheese Balls

Honey Goat Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

Honey Goat Cheese Balls are a simple, festive appetizer. Soft goat cheese is formed into balls and rolled in a mixture of honey, apricot preserves and pecans.

Ingredients

• 5 ounce goat cheese log
• 1/4 cup crushed or chopped pecans
• 3 tablespoons apricot preserves {or preserves of your choice}
• 2 tablespoons raw honey
• Optional : pinch of cinnamon

Instructions

1. Combine crushed or chopped pecans, apricot preserves, raw honey, and pinch of cinnamon in a small bowl and set aside.
2. Chop your log of goat cheese into 8 equal pieces. Roll the pieces into balls (they don’t have to be perfect).
3. Roll each ball into the pecan, apricot, and honey mixture. You may need to press each ball into the mixture to make sure that they’ve evenly coated.
4. Place the completed ball onto a parchment-lined plate or baking sheet.
5. Repeat this process until each ball is completely coated.
6. Place into the refrigerator 30 minutes before serving. You can serve with toothpicks or even a pretzel stick stuck in the goat cheese ball.

33. Vegan Crab Cakes

Vegan Crab Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT27M · Total: PT42M · Yield: [‘4’, ‘4 servings’]

Vegan Crab Cakes made with artichoke hearts for perfect texture and taste. You’ll love these with a drizzle of sriracha tahini sauce.

Ingredients

• 1 cup old fashioned oats
• 2 15-oz cans artichoke hearts (rinsed and drained)
• 1 stalk celery, small dice
• 1/3 cup small dice red peppers
• 1/4 cup frozen corn kernels
• 3 scallions, thinly sliced
• 1 tbsp chopped fresh parsley (flat leaf)
• 2 cloves garlic, minced or grated
• 1/2 tsp paprika
• 1/2 tsp sea salt (finely ground)
• 1/2 tsp black pepper (finely ground)
• 1/4 tsp nutmeg (ground)
• 1 tsp dijon mustard
• 1 tbsp avocado oil
• 2 tbsp tahini (drippy)
• 2 tbsp olive oil (extra virgin)
• 1 tsp sriracha
• 1 tbsp pickle juice
• 1 tbsp lemon juice
• 1-2 tbsp water

Instructions

1. Preheat oven to 450 degrees and line a large baking sheet with unbleached parchment paper.
2. Place oats in food processor and pulse until partially ground. Ideally a combination of textures, some ground to flour, some larger pieces. Set aside in a small bowl
3. Now, place rinsed and drained artichoke hearts into the bowl of processor and pulse until somewhat pasty, but still with some chunks. Transfer to large bowl.
4. Prepare veggies and add to large bowl with artichoke hearts. Small dice red peppers and celery. Thinly slice scallions. Chop parsley into small pieces. Add corn, spices, mustard and thoroughly mix. Then add the ground oats and mix well.
5. Scoop into 12 portions onto the prepared pan. Use wet hands to form each portion into a crab patty. Brush tops with avocado oil and bake in preheat oven for 15 minutes.
6. Flip crab patties over and bake for another 12 minutes, until golden.
7. While crab cakes are baking, make the Sriracha Tahini Sauce. Whisk together tahini, olive oil, sriracha, lemon juice and pickle juice. Whisk in water 1 Tablespoon at a time until sauce is desired consistency.
8. Serve warm or at room temperature, drizzled with sauce.

34. Maple Rosemary Roasted Nuts

Maple Rosemary Roasted Nuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’28’, ’28 servings’]

Maple Rosemary Roasted Nuts are sweet, savory and utterly addictive! They include just a few ingredients, there’s minimal prep and they’re ready in about 20 minutes!

Ingredients

• 3.5 cups raw nuts (see note 2)
• 2 tablespoons unsalted butter (melted; sub with oil to make dairy-free)
• 3 tablespoons pure maple syrup (add 1 tablespoon additional for added sweetness)
• 1/2 teaspoon teaspoon cayenne pepper (use up to 1 teaspoon for more spice; see note 3)
• 1 1/2 tablespoons fresh rosemary (finely chopped (or about 1 1/2 teaspoons dried), divided)
• 1/2 teaspoon salt (add 1/2 teaspoon more if not using flaky sea salt for finishing)
• flaky sea salt (for sprinkling (optional))

Instructions

1. Preheat the oven to 350 degrees. Place the nuts on a large rimmed baking sheet.
2. Combine the melted butter with the maple syrup, cayenne pepper, 1 tablespoon of the rosemary and 1/2 teaspoon salt. Pour the mixture over the nuts, toss to coat them evenly, then spread in an even layer.
3. Bake for about 10 minutes, then toss once more. Bake for 5-10 minutes longer, or until the nuts are golden brown and fragrant.
4. Remove from heat and immediately toss with the additional 1/2 teaspoon rosemary and flaky sea salt, to taste. If you don’t have flaky sea salt, add more salt to taste.
5. Allow the nuts to come to room temperature and enjoy!

35. Cranberry Cream Cheese Crostini

Cranberry Cream Cheese Crostini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 12

This Cranberry Cream Cheese Crostini Recipe is a must for the Holidays. Toasted crostini slices topped with cream cheese and classic cranberry sauce.

Ingredients

• 1 Baguette, sliced 2″ thick
• 3 Tablespoons Butter, softened
• 1 Tablespoon Honey
• 4oz Cream Cheese, softened
• 1/2 cup Cranberry Sauce or Cranberry Relish
• Lime Zest, optional

Instructions

1. Preheat oven to 375F.
2. Place the baguette slices on a lined or greased baking sheet and set aside.
3. In a small bowl, whisk the butter and honey until smooth and well-combined.
4. Spread the honey-butter on the baguette slices, then place in the oven and toast until tops are lightly golden brown. Roughly 8 to 10 minutes.
5. Spread the softened cream cheese on the baguette slices and top with a teaspoon or so of cranberry sauce.
6. Zest a lime over the crostini togive a hint of green and a hit of zesty flavor.
7. Serve immediately.

36. Smoked Salmon Crostini

Smoked Salmon Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 baguette, cut into 12 thin crostini slices
• 200 g smoked salmon, thinly sliced
• 1/2 cup (115 g) cream cheese, softened
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh dill
• 1 tablespoon capers, drained
• 1/4 small red onion, finely minced
• 1 tablespoon extra-virgin olive oil, for brushing the bread
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C). Slice the baguette into 12 thin crostini and brush each side lightly with olive oil; arrange on a baking sheet.
2. 2. Bake 6–8 minutes, turning once, until the bread is golden and crisp. Remove from oven and let cool slightly.
3. 3. In a small bowl, mix the cream cheese, sour cream, lemon juice, lemon zest, and dill. Season with salt and pepper and stir until smooth.
4. 4. Spread about 1 tablespoon of the lemon-dill cream onto each crostini. Top with a slice of smoked salmon. Finish with a few capers and a pinch of minced red onion.
5. 5. Garnish with extra dill and serve immediately.

37. Ham Roll Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

38. Honey Baked Brie with Figs and Rosemary

Baked Brie with Figs, Honey and Rosemary is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT20M · Total: PT23M · Yield: [‘4’, ‘4 -6 servings’]

This Baked Brie with Figs is topped with honey, fresh rosemary, roasted pistachios, and juicy figs. An easy, elegant appetizer ready in about 25 minutes.

Ingredients

• 1 wheel of brie cheese
• 5-6 Black Mission Figs – halved or quartered
• 1 Spring rosemary
• 2 Tablespoons roasted Pistachios
• Honey
• Salt + Pepper

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Line a sheet pan with parchment paper
3. Place the wheel of brie in the sheet pan
4. Top with 5-6 crushed rosemary leaves
5. Top with figs, salt, and pepper
6. Drizzle with honey
7. Bake for 20-22 minutes or until the cheese has softened
8. Remove from oven and sprinkle in pistachios
9. Add some more honey if needed
10. Enjoy!

39. Beet Salad with Candied Walnuts and Goat Cheese

Easy Beet Salad {With Candied Walnuts and Goat Cheese} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 3

This simple and delicious beet salad is a wonderful side dish or appetizer. Its tangy, creamy, and has a sweet crunch!

Ingredients

• Candied Walnuts:
• 1 cup whole walnuts
• 1/4 cup brown sugar
• 1/2 tablespoon butter
• Beet Salad:
• 1 jar of pickled beets (15 oz)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 4 oz fresh goat cheese log

Instructions

1. Candied Walnuts:Line a sheet pan with parchment paper and set aside.
2. With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water. Stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.
3. Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump. You’ll want to move fast before the sugar becomes hard. Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.
4. Beet Salad:Drain any liquid from the jar of pickled beets and set aside.
5. In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine. Add the drained beets to the bowl and stir to coat.
6. Remove the beets (leaving the vinaigrette) from the bowl and arrange on a plate, then add crumbled or sliced goat cheese and sprinkle with candied walnuts. Top with a few splashes of the reserved balsamic vinaigrette that’s remaining in the bowl.

40. Vegan Cucumber Bites

Vegan Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 cucumber bites’]

With a perfect balance of fresh, crunchy veggies and a creamy, decadent cheese topping, these Vegan Cucumber Bites are the ideal hors d’oeuvres for any party. Made with fewer than 10 ingredients and exactly zero cooking, they’re the low-lift, high-reward snack you’ve been looking for!

Ingredients

• 1 English cucumber
• 4 oz. vegan cream cheese, at room temperature
• 2 tablespoons vegan sour cream or vegan Greek yogurt
• 1 tablespoon fresh dill, finely chopped
• 4-6 fresh mint leaves, finely chopped
• 1/2 teaspoon garlic salt
• 1 teaspoon chives for garnish, finely chopped
• Black pepper for garnish
• Optional: 12-15 cherry tomatoes, sliced in half lengthwise

Instructions

1. Wash and peel the cucumber if you’d like (I personally think unpeeled looks pretty for this appetizer). Slice the cucumbers into 1/2″ thick rounds. Then, using a teaspoon, scoop out some of the seeds in the center of each cucumber to make a small well.
2. In a mixing bowl, combine the cream cheese, sour cream, dill, mint, and garlic salt, and mix until smooth and creamy.
3. Place the cream cheese filling into a piping bag with a star tip. If you don’t have a piping bag, you can use a plastic baggie with the tip cut off. Pipe about a teaspoon of the filling into the well of each cucumber.
4. If using cherry tomatoes, slice them in half and place them into the cream cheese filling.
5. Sprinkle the cucumbers with chives and black pepper, and serve!

41. Vietnamese Spring Rolls

Vietnamese Spring Rolls (Fresh Summer Rolls) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT40M · Yield: [’10’, ’10 rolls’]

Wrapping fresh julienne vegetables, fresh herbs like basil and mint, rice vermicelli noodles, and crispy mushroom shreds with rice paper wrappers will make for a delicious vegan Vietnamese spring roll, also known as fresh summer rolls. They are a popular appetizer or snack that you can also easily prepare at home.

Ingredients

• 10 Rice paper sheets (-> guide to all types)
• 1 oz Glass noodles ()
• 1 cup Lettuce (shredded)
• 1 Carrot
• ½ cup Sprouts
• 10 Fresh basil leaves
• 10 Fresh mint leaves
• 6 oz Oyster mushrooms
• 1 tsp Soy sauce (or tamari for gluten-free)
• 2 + ½ Tbsp Olive oil
• ½ Tbsp Lemon juice
• 1 tsp Thai basil (ground, dried (or use Italian basil + mint in combination))
• ¼ tsp Sweet smoked paprika powder
• ¼ tsp Hot chili powder or flakes
• ½ tsp Garlic powder
• ½ tsp Onion powder
• ½ tsp Salt
• ⅛ tsp Black pepper

Instructions Prepare the filling

1. Wash, peel, and slice carrots thinly. Alternatively, you can shred them with a cheese grater, but they are crunchier if you cut them like matchsticks. If you need help cutting, check out our sauteed julienne carrot posts for more info.
2. Tear off the lettuce leaves from the stem and wash them. Cut them thinly. If you have iceberg lettuce you can shred it instead of cutting it.
3. Cook vermicelli noodles according to package instructions.
4. Wash sprouts if you bought them unwashed.

Baking crispy mushroom

1. Cut the end of the stem of pearl oyster mushrooms and tear the cap into small shreds with your hands. If the stem is soft enough you can shred them as well.
2. Take a small bowl and mix the marinade (olive oil, soy sauce (or tamari), freshly squeezed lemon juice, ground Thai basil, garlic powder, onion powder, sweet paprika powder, hot chili powder, salt, and black pepper).
3. Place parchment paper in a baking tray and spread the marinated oyster mushroom shreds in one layer.
4. Bake them in a preheated oven at 425 Fahrenheit (ca. 218 °C) for 20-40 minutes or until crispy. Check it after 20 minutes, it may already be done if you shredded them thinner than ours in the picture! Baking time largely depends on the size of the strips.

Rolling summer rolls

1. Gently submerge the rice paper. (See NOTES on how to know the duration.)
2. Once submerged, transfer it to a dry and smooth surface.
3. I place the filling in the middle around the lower third of the rice paper. If you have a standard-size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
4. First, fold the sides gently but tight towards the middle.
5. Take the bottom seam and fold it upwards gently, but tight.
6. Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
7. Roll it all the way up, but use your fingers to keep the filling tucked tightly.
8. Place your finished spring roll on a parchment paper with the closing seam on the bottom.

42. Air Fryer Jalapeno Poppers

Air Fryer Jalapeno Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Air Fryer Jalapeño Poppers are filled with a cream cheese filling and wrapped in crisp bacon for the ultimate game day snack! They’re so easy to make and cook up in 10 minutes!

Ingredients

• 6 fresh jalapeños (about medium size)
• 4 ounces cream cheese (softened)
• 2 cloves garlic (minced)
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup grated cheddar cheese
• 6 slices thin cut bacon (halved width-wise)
• freshly chopped parsley, for garnish (optional)

Instructions

1. Cut the jalapeños in half lengthwise and remove the seeds and white inner membrane. Set aside.
2. Place the softened cream cheese, garlic, smoked paprika, salt, pepper and grated cheddar cheese in a medium bowl and stir well to combine.
3. Divide the mixture evenly between the (12) jalapeño pepper halves, filling them just to the top of the sides. Wrap each pepper with bacon and secure with a wooden toothpick.
4. Place the bacon wrapped jalapeño poppers in the air fryer basket in a single layer (you may need to cook them in 2 batches) and cook at 375 degrees for 8-10 minutes, checking for doneness after 8 minutes as all air fryer temperatures vary. Check the poppers after 5 minutes to ensure that the bacon is still securely fastened and that they haven’t shifted.
5. Place on a serving plate and let stand 1-2 minutes until cool enough to handle. Garnish with fresh parsley if desired and enjoy!

43. Garlic Butter Brussels Sprouts

Garlic Butter Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice (optional, brightens flavor)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Prepare and measure all ingredients: trim and halve the Brussels sprouts, mince the garlic, and have butter, oil, salt, pepper, lemon juice, Parmesan, and parsley ready.
2. 2. In a large skillet, melt the butter with the olive oil over medium heat until foamy; add the minced garlic and cook 1 minute until fragrant, stirring to prevent browning.
3. 3. Add the Brussels sprouts to the skillet in a single layer; season with salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, for 8–12 minutes until the sprouts are tender-crisp and nicely caramelized on the edges.
4. 4. Drizzle with lemon juice and sprinkle with Parmesan cheese; toss until the cheese is melted and the sprouts are evenly coated.
5. 5. Taste and adjust seasoning with more salt or pepper if needed; scatter chopped parsley over the top if using.
6. 6. Transfer to a serving dish and serve warm.

44. Baked Cauliflower Bites

Baked Cauliflower Bites Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT45M · Yield: [‘4’]

Baked Cauliflower Bites – Learn how to make these gobi bites in Indian style with step by step pictures. These are so addictive and very easy to make at home with a few basic spices that are readily available in the pantry

Ingredients

• 2 cups Cauliflower florets (cut into small pieces)
• 2 tbsp Greek yogurt
• 1 tsp Kashmiri chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam masala powder
• 1 tbsp Ginger-garlic paste
• 1 tsp Tandoori masala powder
• 1 tsp Lemon juice
• 4 tbsp Gramflour/besan
• 2 tbsp Oil
• Coriander leaves a handful (optional)
• Salt to taste
• 1/2 tsp Chaat masala (optional)

Instructions

1. Cut the cauliflower into small florets and then add the florets to a bowl and pour hot water. Cover and keep aside for 10 minutes
2. After 10 minutes drain the water completely and set it aside
3. In a mixing bowl, add yoghurt, oil, Kashmiri red chilli powder, coriander powder, cumin powder,garam masala and tandoori masala. Mix well
4. Next add lemon juice, gram flour and ginger garlic paste. Mix it to make a paste.
5. Add cauliflower florets to this mixture and mix gently to coat all the florets
6. Then chopped coriander leaves and combine well
7. Let it be aside for 10 mins for marination.
8. In the meanwhile preheat the oven to 200 deg C (400 F) for 10 mins.
9. In a baking sheet, line with aluminium foil and sprinkle oil and grease the sheet
10. Arrange the marinated cauliflower florets in a single layer on a baking sheet without overcrowding
11. Place the baking sheet in the middle rack and bake for 15 mins and then turn the florets and bake again for another 10 mins until you get them crisp /golden in colour
12. Once done allow them to cool for a few minutes and sprinkle the chaat masala.
13. Serve hot with green chutney

45. Paleo Spinach Artichoke Dip

Dairy Free Spinach Artichoke Dip (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This Dairy Free Spinach Artichoke Dip is the perfect appetizer for game day or the holidays. It’s creamy and tastes cheesy without any cheese at all!

Ingredients

• 2 14.5 oz cans artichoke hearts (drained and coarsely chopped, reserve a few leaves to decorate the top)
• 3 cups raw spinach (coarsely chopped)
• 1.5 cups mayonnaise (I like Sir Kensington’s Avocado Oil Mayo)
• 1/4 cup coconut cream (only the thick part of a can of full-fat coconut milk!)
• 1/4 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp paprika
• dash cayenne pepper

Instructions

1. Preheat oven to 350. Grease a 2.5-3 qt casserole dish with ghee or olive oil. Combine all ingredients in a large bowl and mix well. Pour into the casserole dish and spread out evenly. Use the few artichoke leaves you set aside to create a “flower” decoration on the top (see photos above – optional). Bake for 25-30 minutes until the sides are bubbling and the dip is hot. Serve with fresh veggies or grain free tortilla chips. Enjoy!

46. Crispy Onion Fritters

Crispy Onion Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’20’, ’20 fritters’]

These Crispy Onion Fritters are certain to become a regular addition to your meal plans. They are made from simple store cupboard ingredients which you may already have on hand. For fritters that are crisp and full of caramelised onion flavour, just add finely chopped onions to a simple pancake batter and shallow fry. It doesn’t get much easier than that! These Onion Fritters also happen to be both vegan and gluten-free.

Ingredients

• 3/4 cup (115 g) gluten-free all-purpose/plain flour (See Note 1)
• 2 tsp sugar
• 1 tbsp polenta – finely ground or cornmeal (See Note 2)
• 2 tsp gluten-free baking powder
• 2 tsp coarse cooking sea salt – or to taste
• 1 tsp freshly ground black pepper – or to taste
• 3/4 cup (180 ml) soy milk (See Note 3)
• 2 1/2 cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
• 2 green/spring onions
• 1/4 cup oil (for frying, approximately) – I use extra virgin or grapeseed oil (See Note 4)
• Sweet Chilli Sauce or another sauce of your choice – to serve

Instructions

1. Finely chop your onions and set aside.
2. In a large bowl, whisk together all the dry ingredients to evenly distribute them.
3. Add the milk and stir well. You will have a thick batter.
4. Add the finely chopped onions and mix until well combined.
5. Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
6. Add tablespoons of the batter gently into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
7. Drain for a minute on paper towels and continue cooking the remainder. To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.

47. Baked Feta Dip with Tomatoes

Baked Feta Dip with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT35M · Total: PT38M · Yield: [’10’]

Creamy and savory Baked Feta Dip with juicy tomatoes, garlic, and plenty of fresh basil is a simple appetizer perfect for serving with crackers, crostini, or crusty bread.

Ingredients

• 8 oz block feta cheese
• 2 pints grape tomatoes (1.5 lbs)
• 1 head of garlic (1/4 inch cut off from the top)
• 1/4 cup olive oil (extra virgin)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 2 tablespoon fresh basil (finely chopped)
• Cut up pita, sliced baguette, pita chips or crackers (for serving)

Instructions

1. Preheat oven to 425 degrees F. In a square 8×8 baking dish, place block of feta in the center. Spread grape tomatoes around it and tuck a head of garlic in the corner.
2. Drizzle everything with olive oil and then sprinkle with salt, black pepper and red pepper flakes.
3. Bake for 30 minutes and then broil for another 5 minutes or until golden brown.
4. Remove from the oven, take out garlic on a plate to cool down for 5 minutes and then squeeze the cloves over the dish. Using a large spoon, stir everything gently just to combine and garnish with basil.
5. Serve warm with a spoon and slices of pita, baguette or crackers.

48. Stuffed Mushrooms

Cheesecake Factory Stuffed Mushrooms (Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [’30’]

These delightful stuffed mushrooms are the perfect two-bite appetizer! Mushroom caps filled with a mixture of mushroom stems, cheese, breadcrumbs, and spices are a savory treat sure to disappear fast.

Ingredients

• 24 oz mushrooms
• 1 1/4 cup Italian cheese blend (divided (1 cup and 1/4 cup))
• 3/4 cup breadcrumbs
• 5/8 cup white wine (divided (1/2 cup and 2 tbsp))
• 1/2 ea lemon (juice only)
• 3 ea green onions
• 3 tbsp butter (divided (2 tbsp and 1 tbsp))
• 2 tbsp olive oil (optional)
• 3 cloves garlic
• 1/2 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)

Instructions

1. Wash and pat dry mushrooms. Remove the stems by popping them off with your hands, and use a spoon to remove any remaining stem and the gills.
2. Use a food processor or blender to finely chop the stems. Combine them in a bowl with 1 cup cheese, the lemon juice, and 1/2 cup white wine. Coat empty mushroom caps with olive oil (optional).
3. Slice green onions, reserving the top 1/3 (green ends) for garnish. Melt 2 tbsp butter in a large skillet. Add green onions and garlic and cook 2 minutes, add mushroom stem mixture and breadcrumbs, then stir until cheese is melted and the filling well combined. Preheat oven to 350 F.
4. Stuff mushrooms with the filling. Add remaining butter and white wine to pan. Once butter is melted, arrange stuffed mushrooms in the pan and bake for 8-11 minutes. Garnish with remaining cheese and green onions, and serve warm.

49. Fennel Cucumber Bites with Creamy Tuna

Fennel-Cucumber Bites with Creamy Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 Servings’]

This crunchy, low carb snack or appetizer is made with creamy Brie, tuna, and parsley topped on fresh cucumber and fennel slices and garnished with salty and sweet fruits. These are healthy, tasty bites perfect for parties, entertaining guests, or movie nights at home! Or just enjoy them for lunch as a light meal!

Ingredients

• 2 cans tuna in extra virgin olive oil (5 ounces/142 grams each)
• 1/2 cup chopped creamy Brie cheese (with rind)
• 2 tablespoons small capers (drained)
• 1 cup packed chopped parsley
• 1 teaspoon extra virgin olive oil
• 1/2 European cucumber a.k.a. English Cucumber (thoroughly rinsed)
• 1 large fennel bulb (thoroughly rinsed)
• 1/2 apricot to garnish (cut into matchsticks or a handful of dark grapes cut in half)
• 2 pinches of salt to taste

Instructions

1. In a small bowl, break up the tuna and the olive oil juices out of the can with a fork. Add the soft Brie Cheese and mash it until thoroughly combined with the fish. Stir in capers, parsley, and the extra teaspoon of olive oil until well combined; set aside.
2. Cut about 3 to 4 inches of the cucumber, and continue to cut lengthwise into about 1/4-inch thick slices, set aside.
3. Take the fennel and only cut off the very end of the stalks (leaving some stalks attached.) Continue to cut away the thick root at the end of the fennel. It will allow you to pull the first outer layers away from the vegetable. Fill these “fennel cups” up later with the tuna mixture.
4. Proceed with cutting the bulb in half, and then lengthwise into 1/4-inch thick slices.
5. Fill each fennel cup with a good tablespoon of tuna mix. Spread a tablespoon of the mixture also on each slice of vegetables until all is used up. Immediately arrange on a wooden board or large serving plate.
6. Garnish with any extra capers, apricots sticks, or grapes.
7. Serve as a cold appetizer, healthy snack, or small bite.

50. Baked Spicy Chicken Wings

Baked Spicy Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘4’, ‘4 people’]

These spicy chicken wings will become your favorite appetizer. They are easy to make, hot, and incredibly delicious; they are the perfect snack, a great recipe for Super Bowl Sunday or any party.

Ingredients

• 2 ½ lbs chicken wings (Note 1)
• 2 tablespoons sriracha (or another hot sauce, Note 2)
• ¼ – 1 teaspoon cayenne pepper (Note 3)
• 2 ½ tablespoons soy sauce
• 1 tablespoon olive oil
• 2 tablespoons honey (clear )
• 2 teaspoons granulated sugar
• 3 garlic cloves (grated)
• 3 tablespoons lemon juice ( freshly squeezed)
• ¾ teaspoon fine sea salt (or Kosher, more to taste)
• ¼ teaspoon ground black pepper

Instructions

1. Mix marinade ingredients: Whisk them all in a small bowl or directly into a large bowl or baking dish (not metal).2 tablespoons sriracha + ¼ – 1 teaspoon cayenne pepper + 2 ½ tablespoons soy sauce + 1 tablespoon olive oil + 2 tablespoons honey + 2 teaspoons granulated sugar + 3 garlic cloves + 3 tablespoons lemon juice + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
2. Marinade chicken wings: If necessary, divide the chicken wings into wingettes and drumettes (See blog post for instructions). Dry them with a paper towel, add them to the bowl, and toss them with the sauce. Cover the bowl with plastic wrap and marinate the wings for 20 to 60 minutes (Note 4).2 ½ lbs chicken wings
3. Bake spicy wings: Preheat the oven to 400°F/200°C. Line a baking sheet with aluminum foil and place a lightly oiled rack on top. Lift the wings from the marinade using tongs and let the excess drop off. Reserve the marinade. Arrange chicken wings on the rack and bake them for 40 minutes (Note 5).
4. Sauce: Pour the reserved marinade into a small saucepan. Add 2 tablespoons of water and simmer the sauce on low heat until it thickens slightly. Serve the hot wings with the sauce or toss them with the sauce if desired.

51. Cucumber Roll Ups

Cucumber Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 20

This recipe for Cucumber Roll Ups are great for holiday entertaining. Cucumber strips are rolled up with a creamy filling featuring sun-dried tomatoes, fresh herbs, feta cheese, and kalamata olives. This cucumber appetizer might look fancy but it is so easy to prepare. I promise it will make a great addition to any holiday party appetizer spread.

Ingredients

• 2 English Cucumbers
• 6 ounces Feta Cheese, crumbled
• 3 tablespoons Plain Greek Yogurt
• 2 1/2 – 3 1/2 tablespoons finely diced Sun-Dried Tomatoes
• 8 – 12 pitted Kalamata Olives, finely diced
• 1/2 tablespoon roughly chopped Fresh Dill
• 2 teaspoons Fresh Lemon Juice
• Salt and Black Pepper, to taste
• Dill Sprigs, for garnish

Instructions

1. Using a mandoline set at the 2mm thick setting, slice the cucumbers longways into thin strips.
2. Lay the cucumbers on top of a paper towel lined cutting board or baking sheet, then add another paper towel on top. Press to soak up the excess moisture.
3. Let sit on the paper towels while you prepare the filling.
4. Add the feta to a medium bowl, then mash with a fork. Add the Greek yogurt, and continue to mash and stir the feta and yogurt until well mixed.
5. Then, add in the sundried tomatoes, kalamata olives, fresh dill, and lemon juice. Stir well to combine.
6. Season to taste with salt and black pepper
7. Working with one cucumber strip at a time, spread a small amount (about a tablespoon) of filling over the length of the cucumber strip.
8. After that, starting at one end, roll the cucumber strips into a spiral. Secure with a toothpick if needed.
9. Repeat with remaining strips until all of the filling has been used. If desired, garnish the top of each cucumber roll up with a sprig of fresh dill
10. If not serving immediately, chill until ready to serve.

52. Brie and Cranberry Tarts

3 Ingredient Brie & Cranberry Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT11M · Total: PT14M · Yield: [’15’, ’15 tarts’]

Gluten Free Option, Refined Sugar Free Option 3 Ingredient brie and cranberry tarts are so easy and quick to make, but look gourmet and taste incredible. They will be the first thing gone off the holiday party table!

Ingredients

• 1 wedge of brie
• 1 package (15 count) baked phyllo shells
• about 4 tablespoons cranberry sauce

Instructions

1. Preheat the oven to 350F, remove the phyllo shells from their package, place on a cookie sheet, pre-bake for 3 minutes, and remove from the oven.
2. Cut your brie into small squares that will fit in the shells, place one inside each shell.
3. Drop a dollop of cranberry sauce into each shell.
4. Bake for an additional 8 minutes, serve immediately.

53. Air Fryer Cream Cheese Stuffed Mini Peppers

Air Fryer Cream Cheese Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT31M · Yield: [’24’, ’24 Stuffed Peppers’]

A quick, easy, mouth-watering cheesy stuffed mini peppers are a marvelous crowd-pleasing keto appetizer for any occasion.

Ingredients

• 1 bag mini sweet peppers (14 peppers cut lengthwise and seeded)
• 2 teaspoons avocado oil
• 1 (8-oz) package cream cheese (softened at room temperature)
• 2/3 cup mozzarella cheese (or cheddar cheese, grated)
• 2 stalks green onion (finely chopped)
• ½ tsp garlic powder*
• ½ teaspoon salt
• 1 teaspoon sriracha (optional)

Instructions

1. Add the ingredients for the cream cheese filling to a mixing bowl and stir well until combined. If you have an electric hand mixer or a stand mixer, either one will come in handy here.
2. Slice the tops off of the peppers and cut them in half lengthwise. Remove any seeds that are present.
3. Drizzle avocado oil over the peppers and use your hands to toss them together until everything is coated with a bit of oil.
4. Stuff the peppers with the cream cheese filling. Transfer 6 or so of them to the air fryer (in a single layer). Adjust the temperature for 360 and set the time for 8 minutes.
5. Allow the peppers to bake then carefully remove them from the air fryer and transfer to a plate. Repeat for the remaining peppers.

54. Popcorn Shrimp

Popcorn Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb small shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup cold water
• 2 cups vegetable oil, for frying
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Gather and measure all ingredients.
2. 2. In a bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper. Gradually whisk in cold water to form a smooth batter.
3. 3. Heat oil in a deep pot or fryer to 350°F (175°C).
4. 4. Dip each shrimp into the batter, allow excess to drip, then fry in batches until golden and opaque, about 2–3 minutes per batch. Transfer to paper towels to drain.
5. 5. Serve hot with lemon wedges and parsley; garnish as desired.

55. Baked Potato Wedges

Best Ever Baked Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

These baked potato wedges are quick, easy, and cooked to golden-brown perfection. With a few simple techniques, they turn out ultra-crispy on the outside yet tender and pillowy on the inside.

Ingredients

• 4 pounds russet potatoes
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• ½ tablespoons onion powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. Wash and scrub the potatoes thoroughly (there is no need to peel them). Cut them into wedges that are relatively equal in size.
2. Soak the potatoes in cold water for 10-30 minutes to remove the excess starch. This step can be skipped, but the wedges won’t turn out as crispy.
3. In the meantime, preheat the oven to 400°F and line a few baking sheets with parchment paper.
4. Drain and dry the wedges on a clean towel, then transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.
5. Once coated, spread the wedges evenly on the prepared baking sheets. Bake them for 40-45 minutes, flipping halfway, or until they appear golden brown and are easily pierced with a fork. Happy eating!

56. Buffalo Chickpea Dip

Buffalo Chickpea Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This recipe is the perfect vegetarian cross between hummus and a creamy buffalo chicken dip. It’s a total crowd-pleaser for vegetarians and meat lovers alike.

Ingredients

• 1 can cannellini beans (15.5 oz can, drained and rinsed)
• 1/2 cup buffalo wing sauce (like Frank’s Buffalo Wing Sauce)
• 1/4 cup Cottage cheese or Greek yogurt
• 1 1/2 tsp. dried dill
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 can chickpeas (garbanzo beans) (15.5 oz can, drained and rinsed)
• 1/3 cup shredded cheddar cheese
• Ranch or blue cheese dressing (for drizzling (optional))
• Assorted raw veggies, crackers, toasted bread, tortilla chips, and/or pita, etc. (for dipping)

Instructions

1. Preheat oven to 350 degrees F. Lightly oil or spray a medium baking dish with baking spray.
2. In a food processor bowl, pulse together cannellini beans, wing sauce, cottage cheese, dill, garlic powder, and onion powder until smooth.
3. Fold in chickpeas and pour into a baking dish. Top with cheddar cheese and cover baking dish with aluminum foil.
4. Bake for 20-25 minutes. Serve with raw veggies, crackers, toasted bread, tortilla chips, and/or pita.

57. Vegan Baked Brie in Puff Pastry

Vegan Baked Brie in Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet vegan puff pastry, thawed (about 9×9 inches)
• 8 oz vegan brie-style cheese wheel
• 2 tbsp dairy-free cream cheese (optional, to help with creaminess)
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves, finely chopped
• 1/4 tsp garlic powder (optional)
• 1/4 tsp black pepper
• 1 tbsp dairy-free butter, melted (for brushing)
• Flour, for dusting

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. On a lightly floured surface, roll the puff pastry into a square or circle large enough to fully enclose the brie wheel.
3. 3. In a small bowl, whisk together the dairy-free cream cheese (if using), maple syrup, thyme, garlic powder (if using), and black pepper.
4. 4. Place the vegan brie wheel in the center of the pastry. Spread a thin layer of the cream cheese mixture over the top of the brie (on top surface), if using, and drizzle with a little more maple syrup if desired.
5. 5. Fold the pastry up around the cheese, enclosing it completely and sealing the edges. Trim any excess dough and pinch seams to seal.
6. 6. Place the wrapped brie seam-side down on the prepared sheet. Brush the exterior with melted dairy-free butter.
7. 7. Bake for 25–30 minutes, or until the pastry is golden brown and puffed. Let rest 5–10 minutes before serving.
8. 8. Slice and serve warm with crusty bread, crackers, and fruit if desired.

58. Puff Pastry Pigs in a Blanket

Puff Pastry Pigs in a Blanket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Puff Pastry Pigs in a Blanket is an upgrade on a classic appetizer! Flaky puff pastry wrapped hot dogs are loaded with cheese and sprinkled with everything bagel seasoning for an irresistible dinner or snack.

Ingredients

• 1 sheet puff pastry
• 8 all beef hot dogs (or 6 hot dogs, cut in half for the mini version)
• 1 1/4 cups shredded Cheddar cheese
• 1 egg (lightly beaten)
• Everything bagel seasoning

Instructions

1. Allow the puff pastry to thaw until cold, but workable. On a lightly floured surface, roll the puff pastry out to a rectangle roughly 14 inch long and 9 inches wide.
2. Cut the puff pastry in half lengthwise and then in fourths (for the full hot dogs), or in thirds and fourths (to make 12 squares for the half hot dogs).
3. Sprinkle each square with cheese, then place a hot dog in the center lined up with the diamond tips.
4. Bring the two sides together and brush with the egg wash to seal. Brush the outsides of the puff pastry with egg wash as well and sprinkle lightly with everything bagel seasoning.
5. To bake, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the pigs in a blanket on top. Bake for 15-17 minutes or until the puff pastry is golden brown.
6. To air fry pigs in a blanket, lightly brush the air fryer grate with a neutral oil. Place the wrapped hot dogs in the air fryer– do not stack them! Air fry at 375 for 5-7 minutes or until golden brown.

59. Air Fryer Tofu Nuggets

Air Fryer Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Air Fryer Tofu Nuggets are crispy on the outside, tender on the inside, and SO addicting! They’re easy to make and ready in less than 30 minutes!

Ingredients

• 14 oz extra firm tofu, pressed
• 2/3 cup panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp mild chili powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked black pepper, to taste
• 2 tsp olive oil ((or a neutral oil of choice))
• 2/3 cup unsweetened soy milk
• 1 tsp apple cider vinegar
• 2/3 cup corn starch ((or use all-purpose flour))
• non-aerosol, propellant-free olive oil spray ((or avocado oil spray))

Instructions

1. Press the tofu using a tofu press for 45-50 minutes. If you don’t have a tofu press, wrap the tofu block in a clean kitchen towel. Place a few heavy objects on top (books, jars, etc.) and press for 1 hour. Then, using your hands, tear the tofu into chunks.
2. Get three bowls. In the first one, mix the soy milk, and apple cider vinegar (or lemon juice), and let it rest for 5 minutes, or until the mixture curdles. In the second bowl, add the corn starch. In the third bowl mix together the breadcrumbs, smoked paprika, nutritional yeast, chili powder, onion powder, garlic powder, salt, black pepper, and oil. Make sure to mix it well enough, until the spices stick to the breadcrumbs.
3. Get a piece of tofu and roll it in the corn starch on all sides, then dip it in the buttermilk and let any excess liquid drip off. Roll it in the corn starch again, and dip it in the buttermilk for the second time. Then, add the battered piece into the bowl with the breadcrumbs and coat it on all sides. Set it aside and repeat with the rest of the tofu chunk, until all are coated.
4. Preheat the air fryer to 350ºF (180ºC). Add the tofu nuggets to the air fryer basket and spray with olive oil spray. Air fry for 8-9 minutes, flipping halfway through. They’re ready when they’re golden brown on the outside. Serve right away!

60. Bacon Pecan Cheese Ball

Bacon Pecan Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (226 g) cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 4 slices bacon, cooked until crisp and crumbled
• 1/2 cup pecans, finely chopped (plus extra for rolling)
• 2 tablespoons sour cream
• 2 tablespoons green onions or chives, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Worcestershire sauce (optional)
• Salt and black pepper, to taste
• Crackers or celery sticks, for serving

Instructions

1. 1. Cook the bacon until crisp, drain on paper towels, and crumble when cooled.
2. 2. In a large bowl, beat the cream cheese until smooth. Stir in the shredded cheddar, sour cream, chopped green onions, garlic powder, Worcestershire sauce, and a pinch of salt and pepper.
3. 3. Fold the crumbled bacon and 1/2 cup chopped pecans into the cheese mixture until evenly distributed.
4. 4. Scoop the mixture and form it into a round ball. Roll the ball in the remaining chopped pecans to coat all sides.
5. 5. Refrigerate at least 1 hour to set. Serve chilled with crackers or celery sticks.

61. Veggie Pizza Dip

Veggie Pizza Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [’10’]

One of your favorite appetizers is now a dip! Classic Veggie Pizza has a new look but still has all the delicious flavor you’ve come to love. Made with cream cheese, ranch, and lots of crisp veggies, this Veggie Pizza Dip is so easy to make and will become an instant crowd-pleaser.

Ingredients

• 2 packages (8 ounces each) cream cheese (softened)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet ranch seasoning mix
• 3/4 cup finely chopped red bell pepper
• 3/4 cup finely chopped cauliflower
• 3/4 cup finely chopped broccoli
• 3/4 cup finely chopped carrots
• 1/4 cup finely chopped red onion
• 1 cup shredded cheddar cheese
• bread and/or tortilla chips for serving

Instructions

1. In a large bowl, add the cream cheese, sour cream, mayonnaise, and ranch seasoning. Mix with an electric mixer to combine.
2. Set aside about 1 1/2 cups of the vegetables. Add the rest of the vegetables and shredded cheddar cheese to the cream cheese mixture and stir to combine.
3. Add this mixture to a large shallow bowl. Sprinkle the top with the reserved chopped vegetables.
4. Refrigerate for 2-3 hours or until ready to serve.
5. Serve with bread and/or tortilla chips.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.