Appetizers

Celery sticks are more than just for dipping! You can make celery “boats” stuffed with bacon and cheddar, buffalo chicken, avocado, and egg salad with Greek yogurt.

Not only that, you can make your own celery “fries” dipped in your favorite dipping sauce.

Buffalo Chicken Stuffed Celery Sticks

Buffalo chicken stuffed celery sticks are a creamy, spicy celery appetizer you can make ahead of time, and place it in the fridge until you’re ready to serve it.

Cooked shredded chicken is mixed with softened cream cheese, buffalo sauce, ranch dressing, diced onion, and garlic powder.

Each of the celery sticks is cut into 2-3 pieces for an appetizer serving size.

Spoon the buffalo cream cheese mixture into each of the celery sticks.

You can serve them right away, or cover and place it in the fridge and serve when you’re ready.

Celery Fries

Oven roasted celery fries are oily and savory vegetable fries.

Celery is cut into 2-3 pieces, depending on how big you want your “fries” to be.

Avocado oil, oregano, thyme, sea salt, and pepper is mixed in a bowl. Celery stocks are added to the bowl to fully coat the “fries” in oil and herbs.

Arrange the celery on a baking sheet lined with a silicone baking mat.

Bake the celery for 40 minutes until they are tender.

You can dip your celery fries in different types of aioli flavors for a savory dipping sauce.

Bacon and Cheddar Stuffed Celery

Bacon cheddar celery is a creamy, spicy stuffed celery appetizer.

To make the filling, softened cream cheese is whipped with a hand mixer.

Crispy bacon bits, shredded cheddar cheese, chives, hot sauce, parsley, salt, and pepper are added to the cream cheese, and whipped together with the hand mixer.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

To assemble the appetizer, spoon the filling into the celery sticks.

Garnish with a few chives, and bacon bits on top.

Everything Bagel Stuffed Celery

Everything bagel celery sticks are stuffed with cream cheese infused with everything bagel spices.

To make the filling, softened cream cheese is whipped with a hand mixer.

Poppy seeds, white and black sesame seeds, dried minced garlic, dried minced onion, and sea salt are added to the cream cheese and mixed with the hand mixer.

Cut the celery into 2-3 pieces for an appetizer serving size.

Spoon the cream cheese filling into the celery sticks, and serve.

Tuna Salad Celery Sticks

Tuna salad celery sticks are quite a filling appetizer.

Tuna is mixed together with mayo, sweet relish, chopped cilantro leaves, salt and pepper.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

Tuna salad is spooned into the celery sticks, and can be served immediately.

Avocado Stuffed Celery

Avocado stuffed celery sticks are made by mashing avocados to create the base of the filling.

Fresh lemon juice, chopped cilantro leaves, sour cream, olive oil, minced garlic, hot sauce, salt, and pepper are added and mixed into the avocados.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

Avocado mixture is spooned into the celery sticks, and served immediately.

You’ll want to serve these right away, because if you leave them the avocado can begin to oxidize and turn a brownish color.

Egg Salad Stuffed Celery

Egg salad stuffed celery sticks are made by hard boiling eggs, and cutting them up into small pieces.

Greek yogurt is mixed together with diced red and orange peppers, chopped fresh basil leaves and chives.

Eggs are folded into the yogurt mixture, and then gently spooned into the wells of celery sticks.

Garnish the celery appetizer with a few diced peppers for a pop of color.

Olive Stuffed Celery

Olive stuffed celery sticks is creamy, and has a hint of dill flavoring.

To make the filling, softened cream cheese is whipped with a hand mixer, along with miracle whip (or mayo) and a little bit of salt.

Dill pickle juice, sweet pickle juice, pitted ripe olive juice, and pimiento stuffed olive juice is added to the cream cheese mixture and whipped together.

Add in diced dill pickles, sweet pickles, pitted ripe olives, pimiento stuffed olives, and chopped pecans.

Mix together to cream the filling for the celery sticks. You can pipe the filling into celery sticks, or spoon it into the wells of the celery sticks.

Celery Sticks and Dipping Sauce

You can cut celery into appetizer pieces, and serve them with a variety of dipping sauces, including:

• Lime dipping sauce
• Garlic blue cheese dip
• Cucumber and dill dip
• Almond butter
• Baked Brie
• Roasted cauliflower and feta dip
• Cheese ball
• Garlic hummus
• Ranch dip

Artichokes have an earthy flavor and add a ton of savory flavor to chef worthy appetizers.

You can use artichokes to make enticing appetizers like phyllo cups, hummus, dips, pinwheels, and bruschetta.

Artichoke appetizers are typically served warm, right out of the oven. You can even make them ahead of time, and bake them in the oven right before your guests arrive.

Artichoke Parmesan Bites

Artichoke parmesan bites are easy to make, and you can even make them ahead of time.

Artichokes are pulsed in a food processor a couple of times to break them up.

Cream cheese, freshly grated Parmesan cheese, and garlic salt are added to the food processor and pulsed a couple more times to combine the ingredients.

The cream cheese mixture is spooned into phyllo cups, and baked in the oven for 20 minutes until the tops of the cheese begin to brown.

Garnish with a few chopped up chives.

Spinach and Artichoke Dip

Spinach and artichoke dip is a creamy, hot dip you can serve with baguette slices, or crackers.

Garlic is cooked in olive oil in a frying pan until it releases its aromas.

Spinach is added to the pan and wilts as it cooks. Once it’s done cooking, remove it from it from the heat source.

Cream cheese is mixed together with sour cream, mayo, freshly grated Parmesan cheese, and a little hot sauce.

Cooked spinach is added to the cream cheese mixture along with chopped up artichoke hearts.

Spinach and artichoke dip is placed in a baking dish and baked in the oven for about 20 minutes.

The dip is finished baking when the cheese begins to brown and bubble.

Spinach and Artichoke Pinwheels

Spinach and artichoke pinwheels are made with puff pastry dough.

Spinach is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese, onion powder, garlic powder, and pepper.

Spinach mixture is spread on top of the rolled out puff pastry dough.

The dough is sliced into 1/2″ thick slices and then arranged on a baking sheet.

Egg wash is brushed onto the spinach and artichoke pinwheels, and then baked in the oven for about 20 minutes.

The artichoke appetizer pinwheels are finished baking when the pastry turns golden brown.

Artichoke Bruschetta

Artichoke bruschetta is a creamy and cheesy bruschetta that is broiled in the oven until the tops begin bubbling and turn golden brown.

Cream cheese is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese and mozzarella cheese, and garlic salt.

The cream cheese mixture is spooned onto a slice of baguette, and broiled in the oven for a couple of minutes to make the artichoke appetizer bruschetta.

Garnish with fresh parsley and a sprinkle of paprika.

Lemon Parmesan Stuffed Artichoke Bottoms

Lemon parmesan stuffed artichoke bottoms are a creamy and citrusy artichoke appetizer.

Freshly grated Parmesan cheese, mayo, minced garlic, lemon zest, lemon juice, pine nuts, fresh parsley, and pepper is mixed together in a bowl to make the base of the appetizer.

The cheese mixture is spooned onto the artichoke bottoms and baked in the oven until the center begins turning brown and bubbling.

Garnish with chopped parsley and serve warm, right out of the oven.

Crab Artichoke Dip

Crab artichoke dip is a hot, cheesy dip you can serve right out of the oven.

Cream cheese, mayo, minced garlic, artichokes, crab meat, freshly grated Parmesan cheese, sliced green onions, chopped red peppers, and a little cayenne pepper are mixed together and then placed in a heat proof dish.

Crab artichoke dip is baked in the oven until the cheese begins to brown on the top.

You can serve your crab artichoke appetizer with crostini’s, tortilla chips, crackers, baguette slices, carrot sticks, or bell pepper sticks.

Artichoke Parmesan Dip

Artichoke parmesan dip is a chilled dip you can serve with crostini’s, crackers, or baguette slices.

Cream cheese, mayo, garlic powder, and horseradish, are mixed together in a food processor.

Artichokes and freshly grated Parmesan cheese is added to the cream cheese mixture and blended together.

Artichoke parmesan dip is served chilled, so place it in the fridge until you’re ready to serve it.

Artichoke Hummus

Artichoke hummus is made by cooking chickpeas with water and baking soda until they’re a bit mushy.

In a food processor, tahini, lemon zest, lemon juice, olive oil, and a bit of chickpea brine is blended together.

Cooked chickpeas are added to the food processor until the hummus becomes glossy and thick.

Artichokes are added to the food processor, making the hummus a little lumpy. If you want a smoother consistency for your hummus continue blending it for a little longer.

To serve, place the hummus on a serving plate, and drizle olive oil over it. Garnish with paprika and black pepper.

You can serve artichoke hummus with carrot sticks, cucumber slices, celery sticks, pita bread, crackers, or pita chips.

Eggs are a universal food that you can serve not only at breakfast, but also as a fancy appetizer.

Most of the recipes use hard boiled or soft boiled eggs to create their alluring savory appetizers.

You can make eggs into appetizers like sliders, lettuce wraps, crostini’s, and deviled eggs.

Try making one of these intriguing egg appetizers for your next dinner party to impress your guests!

BLT Egg Sliders

BLT egg sliders are adorable egg appetizers that look like miniature burgers.

BLT egg sliders are made by cooking hard boiled eggs and then cutting them in half to create the “buns”.

The bottom half of the “buns” need to have a little bit of the bottom of the egg cut off so it can sit flat on a serving plate.

Add a little salt, pepper, and your favorite sauce (ketchup, mustard, mayo, hot sauce, horseradish) to the bottom half of the egg.

Assemble the egg sliders by placing a strip of freshly cooked bacon, a slice of tomato to fit right inside the slider, and a piece of lettuce.

Top the slider with the other half of the egg to make the sliders complete.

Garnish the egg sliders by adding a little more pepper and sesame seeds.

Place a toothpick through the egg slider to make sure it stays together.

You can make these ahead of time, and place them in the fridge until you’re ready to serve them.

Blue Cheese and Asparagus Deviled Eggs

Blue cheese and asparagus deviled eggs are upright deviled eggs, with a piece of asparagus poking out of it, making it look like a chef worthy egg appetizer.

To make the hardboiled eggs stand upright, cut off a small piece from the bottom to create a flat surface for the egg to sit up on a serving plate.

Cut off the top part of the egg (1/2-1/3 of the egg) to expose the egg yolk. Remove the egg yolks and place them in a bowl.

Cook the bacon, and then use the bacon grease to cook the asparagus with a little salt, pepper, and garlic powder.

Place the bacon in a food processor and blend until it’s crumbly, and set aside for it to be used later.

In the same food processor that is coated in bacon fat, add egg yolks, mayo, Greek yogurt, Dijon mustard, and a couple cloves of roasted garlic. Blend together until it’s smooth and pipable.

Pipe roasted garlic egg mixture into the upright egg whites.

Stick a small piece of asparagus (cut to size) into the upright egg.

Top the eggs with crumbled bacon, blue cheese pieces, smoked paprika, and a few chives.

You can make these tasty deviled eggs ahead of time, and place them in the fridge until you’re ready to serve them to your guests.

Egg Salad Lettuce Wraps

Egg salad lettuce wraps are a cold lettuce wrap that you can make in advance to your company coming over.

Egg salad lettuce wraps are made by mixing together mayo, sour cream, capers, green onions, shredded carrots, chopped red peppers, and a little salt and pepper.

Eggs are hardboiled, and then chopped into small pieces.

Chopped egg pieces are folded into the egg salad base, and then spooned onto a piece of Bibb lettuce.

You can use another type of lettuce like iceberg lettuce. Iceberg lettuce works well for a crunchy lettuce texture for your lettuce wraps.

Ricotta Cheese Egg Bites

Ricotta cheese egg bites are a simple quick bread and look like small muffins for easy eating!

Ricotta is mixed together with almond milk until the ricotta is thinned out a little.

Whiskey eggs are mixed into the ricotta mixture, along with chopped peppers, diced onions, a little sea salt, and garlic powder to create the egg bite batter.

The egg batter is baked in the oven in a muffin tin.

After the egg bites have come out of the oven, garnish with a little pepper and serve warm, right out of the oven.

Bacon and Egg Crostini with Roasted Garlic Aioli and Avocado

Egg crostini’s are a fancy egg appetizer you can make by layering a couple of savory ingredients.

Make your own fresh crostini’s by slicing a baguette, brushing a little olive oil on them, and broiling them for 2 minutes.

After they come out of the oven, spread a layer of roasted garlic aioli over the crostini.

Hard boil your eggs, and cut them into slices. Place a slice on top of the roasted garlic aioli.

Add crispy bacon bits to the top of the crostini, and a few pieces of chopped up avocado.

Serve immediately.

Ricotta Egg Crostini

Ricotta egg crostini’s are a savory egg bruschetta you can make by soft boiling eggs.

Assemble the bruschetta by mixing together chopped cherry tomatoes, strips of basil leaves, and olive oil.

Toast the crostini’s, and spread a layer of ricotta on top.

Spoon the bruschetta mixture over top of the ricotta.

Cut the egg into slices, and place on top of the crostini’s.

Deviled Egg Dip

Deviled egg dip is a chilled dip you can make ahead of time.

Deviled egg dip is made by cooking eggs until they are hardboiled, and then separating the egg whites and egg yolks.

Reserve 1/2 of the egg whites, and place the rest of the egg whites and yolks in a food processor.

The eggs are blended with mayonnaise, stone ground mustard, cream cheese, and white wine vinegar until the mixture is glossy and rich.

Chop up the reserved egg whites and fold them in to the egg mixture from the food processor, along with a bit of hot sauce and chives.

The chopped egg whites makes the dip be a little fuller, and chunky.

Place the dip in a serving dish, and garnish with paprika and chives.

You can serve deviled egg dip with crackers, pita chips, or tortilla chips for a delicious egg appetizer.

Strawberries add a burst of fruity flavor to make alluring appetizers.

Strawberries have a vibrant color, and their juicy flavoring makes for mouthwatering appetizers.

You can use strawberries to make strawberry caprese bites, strawberry salsa, deviled strawberries (similar to deviled eggs), strawberry bruschetta, and strawberry phyllo cups.

Try making one these unique appetizers for your next party or family get together!

Strawberry Caprese with Lemon and Basil

Strawberry caprese with lemon and basil is a cheesy and fruity toothpick appetizer.

Cubed mozzarella is marinated with lemon juice, lemon zest, thin strips of fresh basil leaves, olive oil and salt.

Strawberry caprese is made by cutting strawberries in half.

To assemble the appetizer, place a strawberry, a slice of mozzarella cheese, and then repeat again together in a stack.

A toothpick is placed through the stack to create the strawberry caprese appetizer.

Fresh ground pepper is sprinkled on top of the appetizer to finish it off.

Whipped Feta with Roasted Strawberries

Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.

Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.

In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.

To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.

Garnish with thin strips of fresh basil leaves.

Strawberry Salsa

Strawberry salsa is a refreshing, and spicy salsa you can serve with tortilla chips for dipping on a hot summer day.

Strawberry salsa is made by adding diced strawberries, chopped red onions, and finely chopped jalapeno peppers to create the base of the salsa.

Sugar, lime juice, lime zest, cilantro, salt, pepper and white balsamic vinegar are added to the salsa base to flavor the salsa.

You can serve it right away, or place it in the fridge to chill before your guests arrive.

Deviled Strawberries

Deviled strawberries are refreshing appetizer that would go well for a summer party.

Deviled strawberries are made by cutting the strawberries in half, and then cutting the back of the strawberries for them to be able to sit flat on a plate.

Using a melon baller, the center of the halved strawberries are scooped out to make way for the filling.

The filling is made by mixing together cream cheese, sour cream, sugar, vanilla extract, and lemon juice. Whipped cream is beaten until stiff peaks, and then folded into the cream cheese filling.

The filling is piped into the strawberries with the star tip, creating ridges on the edges of the filling.

To garnish, sprinkle a couple of graham cracker crumbs. You can make this strawberry appetizer ahead of time, and place them in the fridge until you’re ready to serve them.

Strawberry Bruschetta with Cream Cheese

Strawberry bruschetta with cream cheese is a creamy and fruity flavored bruschetta.

Cream cheese mixed together with vanilla extract and sugar to add sweet vanilla notes.

Strawberries are diced and tossed with balsamic reduction and strips of fresh basil leaves.

When you’re ready to serve your bruschetta, prepare the baguette slices by toasting them in the oven for a couple of minutes.

Assemble the strawberry appetizer by placing a thin layer of cream cheese, and a spoonful of strawberries.

Serve immediately.

Strawberry and Cream Cheese Dip

Strawberry cream cheese dip is an easy appetizer to make that doesn’t require any baking or mix master!

Thaw frozen strawberries with sugar and balsamic vinegar. Sugar will draw out the flavor of the strawberries.

Once the strawberries have thawed, mash them together to make the sauce for your dip.

Place a brick of cream cheese on a serving plate, and top with mashed strawberry sauce.

Garnish with thin strips of fresh basil leaves.

Serve strawberry cream cheese appetizer with pita chips or crackers for dipping.

Strawberry Balsamic Crostini

Strawberry balsamic crostini is has a creamy and fruity flavoring to it.

Crostini’s are made fresh in the oven by slicing a baguette and brushing each slice with oil.

The baguette pieces are toasted in the oven for 2 minutes until they begin turning light brown.

After the baguette slices have finished toasting, they are topped with a thin layer of ricotta cheese.

Strawberries are sliced and placed on top of the ricotta.

To garnish, drizzle a little balsamic reduction, and add a couple strips of fresh basil leaves to the top of the strawberry appetizer.

Whipped Feta and Strawberry Phyllo Cups

Whipped feta and strawberry phyllo cups

Feta is crumbled and placed in a food processor and blended until the pieces are quite small.

Cream cheese, honey, lemon zest are added to the food processor and blended until smooth.

The feta and cream cheese citrus mixture is piped into the phyllo cups as the base of the appetizer.

Diced strawberries are placed on top of the cream cheese mixture in the phyllo cup.

To garnish, add a sprig of mint, and a little drizzled balsamic reduction.

Brie with Strawberries and Balsamic

Brie with strawberries and balsamic is a warm strawberry appetizer you can serve with crackers or baguette slices.

Brie cheese is grilled or baked until it’s melted through.

Diced strawberries are mixed with a freshly made balsamic glaze, and toasted pecans.

The brie is topped with the strawberry mixture and served warm with bread.

Balsamic vinegar is a tart sauce you can use to drizzle on cracker or bread appetizers.

Balsamic vinegar brings the flavors of meat, cheese, herbs, and spices for a savory appetizer flavoring.

Balsamic vinegar is a sharp flavor, whereas balsamic reduction is a sweeter flavoring. You can use them almost interchangeably, depending on your taste preferences.

Prosciutto Brie Appetizer

Arrange a few artisan crackers on a serving plate. Top the specialty crackers with a slice of brie cheese, fresh basil, prosciutto, and arugula.

Once you’re ready to serve the appetizer, top with a drizzle of honey and balsamic vinegar for a sweet finish.

Roasted Cherry Tomato Bruschetta

Roasted cherry tomato bruschetta is served warm, made on crispy garlic crostini’s.

The roasted tomatoes are tossed with fresh basil leaves, and then placed on top of the crostini’s that have been rubbed with garlic.

The bruschetta topped with a sprinkle of grated parmesan cheese, and a drizzle balsamic vinegar.

Strawberry Bruschetta with Cream Cheese

Strawberry bruschetta with cream cheese is a sweet balsamic appetizer.

Cream cheese is mixed with vanilla extract and a bit of sugar.

A baguette is sliced into thin pieces, and toasted to create the bottom layer of the bruschetta.

To assemble the bruschetta, a thin layer of vanilla cream cheese is spread on the freshly toasted baguette slice.

The cream cheese will melt a little from the warmed bread.

Sliced strawberries are added on top of the cream cheese, with a couple strips of basil leaves.

Strawberry bruschetta is finished off with a drizzle of balsamic vinegar.

Watermelon Feta Bites

Watermelon feta bites are a refreshing appetizer you can serve at a summertime BBQ.

Watermelon is cut with a round cookie cutter, and then it hollowed out with a melon baller.

Dice a bit more watermelon to mix with cucumber and feta cheese. The mixture is tossed with a bit of red wine vinegar and olive oil.

The mixture is placed into the center of the hollowed out round watermelon pieces for vibrant, juicy, creamy appetizer.

You can drizzle a little balsamic vinegar on top for a complimentary flavor with watermelon.

Prosciutto Peach Skewer

Prosciutto peach skewer uses fresh peaches wrapped in prosciutto.

Fresh mozzarella is added to the skewer for a creamy, cheesy addition to the juicy peaches.

Drizzle with balsamic vinegar and honey to finish off this delicious tangy appetizer.

Caprese Pesto Crostini

Caprese pesto crostini’s are made by marinating cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.

Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.

Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.

Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic vinegar.

Raw Apple Crostini

Raw apple appetizer is made by adding a layer of fig jam on top of a freshly prepared crostini.

A fresh leaf of basil is added on top of the fig jam.

A thin slice of apple is added to the crostini along with a strip of prosciutto.

The prosciutto appetizer is finished off with the balsamic vinegar drizzled on top.

Roasted Grape Crostini

Roasted grape crostini is a warm crostini appetizer bursting with grape flavor.

The grapes are roasted in the oven with a bit of olive oil, thyme, salt and pepper until they burst in the oven and release their juices.

After the grapes come out of the oven, they are drizzled with balsamic vinegar for a bit of an acidic finish.

The crostini is assembled by putting a thin layer of goat cheese on top of the crostini, a layer of roasted grapes, and then topping with chopped up walnuts.

Honey is drizzled on top of the crostini for a sweeter finish.

Peach Caprese Appetizer

Peach caprese appetizer uses slices of peaches to create a sandwich.

In between the layers of peaches is a slice of mozzarella.

On the top layer of peach, add a single leaf of basil and a drizzle of balsamic vinegar.

Place a toothpick through the sandwich so it can easily be eaten without it falling apart.

Prosciutto Havarti Crostini

Prosciutto Havarti crostini is made by adding a thin layer of red pepper jelly on top of a freshly baked crostini.

A layer of Havarti cheese is placed on top of the red pepper jelly.

Arugula leaves are added on top of the Havarti.

Prosciutto is layered on top of the arugula, and then is topped with balsamic vinegar for this colorful and flavorful crostini appetizer.

Peach Flatbread

Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.

Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.

Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.

Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.

Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.

Oil and Vinegar

One of the most classic appetizers to use balsamic vinegar is to use it as a dipping sauce for bread.

You can use your favorite focaccia bread recipe, and then dip it in extra virgin olive oil, with a drizzle of balsamic vinegar on top of the olive oil.

The combination of oil and tart balsamic is a savory appetizer when paired with warm focaccia bread.