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Ham and Endive Spears (No. 25) : Pulse 1/4 pound diced ham, 1/4 cup chopped dill pickle, 2 scallion whites and 2 tablespoons mayonnaise in a food processor until combined. Spoon onto endive spears. Top with sliced scallions.

Ham and Endive Spears (No. : Pulse pound diced ham, cup chopped dill pickle, 2 scallion whites and 2 tablespoons mayonnaise in a food processor until combined. Spoon onto endive spears. Top with sliced scallions.

Find 50 ideas for quick and easy toast toppers from Food Network Magazine.

50 Easy Appetizer Recipes : Recipes and Cooking

Find 50 ideas for quick and easy toast toppers from Food Network Magazine.

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50 Easy Appetizer Recipes : Recipes and Cooking

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Easy Thanksgiving Appetizer Recipes : Food Network

Salmon-Wrapped Asparagus (No. 38) : Blanch asparagus in boiling salted water until crisp-tender. Drain, then cool in ice water. Drain and pat dry. Wrap each spear with a thin slice of smoked salmon. Combine 1/4 cup each sour cream and mayonnaise with 2 tablespoons finely chopped dill; spread on the asparagus.

Easy Thanksgiving Appetizer Recipes : Food Network

Italian Tuna Dip (No. 18) : Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a food processor until smooth. Transfer to a bowl and stir in 2 tablespoons chopped parsley. Top with more parsley and serve with crudites.

Easy Thanksgiving Appetizer Recipes : Food Network

Italian Tuna Dip (No. 18) : Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a food processor until smooth. Transfer to a bowl and stir in 2 tablespoons chopped parsley. Top with more parsley and serve with crudites.

Herb-Vinegar Potato Salad : Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

Picnic Potato Salads

Herb-Vinegar Potato Salad : Mix 1 cup chopped mixed parsley, dill and chives, cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

Cranberry-Pate Bites (No. 13) : Mix 1/4 cup mayonnaise, 2 tablespoons cranberry sauce, and salt and pepper to taste. Spread on toasted baguette slices and top with sliced country pate and sliced cornichons.

Easy Thanksgiving Appetizer Recipes : Food Network

Cranberry-Pate Bites (No. : Mix cup mayonnaise, 2 tablespoons cranberry sauce, and salt and pepper to taste. Spread on toasted baguette slices and top with sliced country pate and sliced cornichons.

Deviled Crab Dip (No. 15) : Mix 1/2 pound crabmeat, 3 tablespoons mayonnaise, 1 tablespoon each Dijon mustard, lemon juice and chopped parsley, 1/4 teaspoon Worcestershire sauce, and salt and hot sauce to taste. Serve with crackers.

Easy Thanksgiving Appetizer Recipes : Food Network

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