NWR: Appetizer Suggestions?

Meghana55 · November 2009

Hi ladies - Since it's so slow here, perhaps you can give me some suggestions. DH and I are hosting a holiday party at our apartment in a few weeks for our friends. We have a small-ish place, so we're not doing a dinner, but will have tons of booze and snacks (various chips, dips, veggies, etc.). But we also wanted to have some heavier appetizers for people to snack on throughout the night. We don't own any chafing dishes, so I need ideas for fairly easy heavy appetizers that can be served at room temperature or cold. We do have a large crockpot though, so if anyone has a kick-ass dip or other recipe for that, we can keep the crockpot on low all night. Also - vegetarian friendly since many of our friends don't eat meat/chicken/fish/eggs. Thanks!

erikag23 · November 2009

1.) olive tapandehalf bulb of garlicone can of black oliveshalf jar of spanish oliveschop all of the ingredients in a chopper (i do a little at a time so it doesn't get like baby food), mix together, add a little olive oil and parsley flakes. serve with tostitos.2.) grilled veggiesgrill your favorite veggies and coat with olive oil.toss in balsamic and add feta cheese

HBear19 · November 2009

I don't have the recipe in front of me, but how about an artichoke dip? I've done those in the crockpot and they are yummy! Baked brie is also very easy, once it comes out of the oven it stays good for awhile.

ffbride_0813 · November 2009

I made these the other day. http://southamericanfood.about.com/od/snacksstreetfood/r/spinachempanada.htmThey probably could be served room temperature but they were really good warm. I also reeated them in the microwave for 20 seconds and they were still delish. I used manchego cheese. I also love to make antipasto platters with roasted veggies and some cheeses and some white beans sauteed with some herbs and lemon. You could make mini sandwiches of something like hummus and veggies. And maybe some of those nuts that have the sugar syrup on them or some sort of spice.

akmackay · November 2009

Buffalo Chicken Dip INGREDIENTS 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened – I use light cream cheese 1 cup Ranch dressing – I use light Ranch 3/4 cup pepper sauce (such as Frank's Red Hot®)- can add more or less depending on how hot you like it 1 1/2 cups shredded Cheddar cheese - I also use Monterey Jack for spice DIRECTIONS Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer to a casserole dish- cover with the rest of the shredded cheese. Bake in the oven until cheese is melted. (350 degrees) Serve with sliced baguette bread or tortilla chipsYou can also make this a day or two before and throw it in the oven to heat up then throw the cheese on top at the very end... always a big hit!

erikag23 · November 2009

her friends don't eat MEAT~ that includes chicken.

justkris10 · November 2009

We just made this honey/garlic/balsamic eggplant last night and although we ate it hot, I'm sure it'll be fine room temp - just cook it right before they arrive I posted the link to the blog below in a post from yesterday "what to serve this with" Also - I always make a white bean dip (1 can of white kidney beans, about 3 tbsp lemon juice, 2 cloves of garlice and add about 2 tbsp of water slowly while mixing the above ingredients in a blender/mixer) serve with crudite or crostini Corn Fritters recipe I die for ---> 2 large egg(s), separated 4 medium corn on the cob, kernels removed with a knife* 1 medium sweet red pepper(s), diced the size of corn kernels 1/3 cup(s) scallion(s), diced 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, or more to taste 2 Tbsp all-purpose flour 2 spray(s) cooking spray, butter-flavored Instructions In a small bowl, beat egg whites until stiff but not glossy; set aside. In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites. Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately. Yields about 4 fritters per serving. Quesedilla recipe that was a huge hit at my last party --> 2 medium whole wheat tortilla(s) 3/4 cup(s) Borden Shreds Shredded Mozzarella Cheese 1 cup(s) cooked spinach 12 small olive(s) Preparation is self explanatory

erikag23 · November 2009

do you live far from nb? pick up some baba and humus from evelyn's. they also have delic tabouli and spinach pies.

akmackay · November 2009

I'm an idiot. Sorry! I didn't finish reading the post. I see appetizers and my mouth waters... then I think buffalo chicken dip... Not heated and no meat.. wow I suck.Ok next is 7 layer dip- in a pan/dish whatever... layers go: refried beans, guacamole, sour cream (with taco seasoning mixed in), salsa, mexican cheese, and top with tomotoes, scallions, olives. Serve with tortilla chips

Meghana55 · November 2009

Thanks ladies! Jotting down the ideas. They all sound greatNo worries on the chicken dip. It sounds yummy! We are planning on having a couple things with meat for the non-veg eaters, but I was stumped on the veg ideas

akmackay · November 2009

and i can't spell tomatoes. i'm banning myself from posting anymore.

Meghana55 · November 2009

Erika - I live in NB and LOVE Evelyns - Great idea :-)

JeannineG122 · November 2009

My mom makes a breadcrumb stuffed mushroom, with garlic, parsley, & olive oil. I don't have the recipe on me, but I can get it later.

Angie550 · November 2009

I love the spinach dip you make with Knorr's veggie packets and serve in a pumpernickle bowl.

justkris10 · November 2009

OMG Angie - that dip is worth gaining 10 lbs. my friend's mom makes it to DIE for...but she also uses an entire cup of mayonnaise which makes me ill just thinking about but it so friggin delish

erikag23 · November 2009

i waitressed there during college and a little after i graduated. i freakin love that place!

teamAandE · November 2009

Make your own chili bar! Haha-- I want to do this for the superbowl, might not be as good for a holiday party.Chili in the crock, rice in the rice cooker, and then all the toppings put out so people can make their own bowls (onions, shredded cheese, cut up tomatoes, etc.)

Meghana55 · November 2009

Yea I love the tiki bar in the back! I may have to drag DH there for dinner soon :-)These ideas are great - Thanks again!!

teamAandE · November 2009

I use fake meat grounds and a 13 bean mix for my chili (and I DO eat meat lol)

mbcdefg · November 2009

Vegetable salsa: 1 can of corn, several cans of beans (I usually use 1 can of black beans, 1 can of garbanzos and 1 can of cannellinis), 1 small diced red onion, a diced red pepper, a diced green pepper, a little fresh garlic, a can of diced tomatoes, a drizzle of olive oil, a little salt and pepper and a palmful of cilantro. Mix it all together and refrigerate for at least a couple hours, overnight is fine. Add 2 diced fresh avocados before you serve it if you wish. Goes treat with Tostitos scoops. (Drain and rinse the beans and corn and drain the tomatoes before you add them.)Also a very easy appetizer but it has bacon, but since you said SOME meat appetizers are O.K.: get a tube of crescent rolls, some cream cheese and bacon ... tear each triangle of dough in half, put a little dab of cream cheese in it, roll it up and wrap half a slice of bacon around it. Bake on a cookie sheet according to the crescent roll directions, usually about 10 minutes. Stuffed mushrooms are awesome and easy to keep vegetarian (or add sausage for meat eaters), but they can be a PITA to prepare if you're short on time and patiance.

Meghana55 · November 2009

Einat - That's a really cute idea! That spinach dip/pumpernickel bread bowl is my go to dip. I love it!

designgirl14 · November 2009

Meghana this is one of my favorite weight watchers recipes which seems to GO no matter if people are on a diet or not.. it's also SOOO easy! http://tinyurl.com/ylhzanq

Meghana55 · November 2009

Thank you for all the suggestions!

velveena · November 2009

Megs - Greek food always works! A few pages back now, I posted about greek yogurt, and Brenda & someone else gave me a link for a great tsatziki sauce recipe. I made a giant batch, and it came out great. I served it with hummus, babaghanoush, pita chips and veggies My pita chips -I think naan works better instead of pita - rip up into chunks, spray with olive oil & sprinkle a seasoning, then toast it in th eoven. I use a salty Cajun seasoning and make about 2 baking trays worth.

Meghana55 · November 2009

Thanks Veena! I love how versatile naan is LOL

NWR: Appetizer Suggestions?

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