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Mini Cucumber Sushi Rolls
Appetizer American

Mini Cucumber Sushi Rolls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Gorgonzola Stuffed Mini Potatoes
Appetizer American

Gorgonzola Stuffed Mini Potatoes

4.3

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
  3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

The Best Frikin' Party Dip Ever!
Appetizer American

The Best Frikin' Party Dip Ever!

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir sausage and onions together in a large skillet over medium-high heat until browned and crumbly, about 8 minutes. Drain the grease off the sausage in a mesh strainer, then return to the skillet.
  2. 2 Stir in cream cheese and diced tomatoes until the cheese has melted and the mixture begins to bubble. Stir in chives before serving.

By Katie-Kate

Easter Egg Cheese Ball
Appetizer American

Easter Egg Cheese Ball

5.0

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
  2. 2 Form into a large egg-shaped ball in the center of a serving plate.
  3. 3 Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
  4. 4 Refrigerate for at least 2 hours, or overnight.

By fabeveryday

Asparagus Roll Ups
Appetizer American

Asparagus Roll Ups

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Grease a baking sheet.
  3. 3 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  4. 4 When bacon is cool, crumble and set aside in a bowl.
  5. 5 Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
  6. 6 Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
  7. 7 Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
  8. 8 Spread cream cheese mixture evenly over each slice of bread.
  9. 9 Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
  10. 10 Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
  11. 11 Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

By luckoftheIrish

Easy Cucumber Party Sandwiches
Appetizer American

Easy Cucumber Party Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
  2. 2 Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters.
  3. 3 Spread each bread with cream cheese mixture and top with a cucumber slice. Top each canapé with a few fresh dill leaves.

By Linnea Wittenburg Bennett

Stuffed Artichoke Hearts
Appetizer American

Stuffed Artichoke Hearts

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Melt butter in a small saucepan over low heat; remove from heat and set aside. Place Parmesan cheese in a shallow bowl and set aside.
  3. 3 Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle artichoke bottoms with lemon pepper and garlic salt.
  4. 4 Combine cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
  5. 5 Dip each stuffed artichoke bottom into melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake in the preheated oven until the tops of artichokes are golden brown, about 45 minutes.

By Jacki_In_Simi

Bacon-Ranch Cheese Ball
Appetizer American

Bacon-Ranch Cheese Ball

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and allow to cool. Crumble bacon slices when cool enough to handle.
  2. 2 Mix together cream cheese, Cheddar cheese, Ranch dressing mix, dried minced onion, garlic powder, and 1/2 of the crumbled bacon in a bowl until well combined. Place the other half of crumbled bacon in the refrigerator until ready to use.
  3. 3 Form cheese mixture into a round ball (it's helpful to use plastic wrap while shaping it). Wrap in plastic wrap and refrigerate for at least 2 hours.
  4. 4 Place remaining crumbled bacon on a plate and stir in minced chives. Remove plastic wrap from the cheese ball and roll it in the bacon and chive mixture, lightly pressing the topping to the cheese ball so it sticks.
  5. 5 Place the coated cheese ball on a serving dish and surround with crackers for dipping.

By fabeveryday

Bacon and Smoked Salmon Pinwheels
Appetizer American

Bacon and Smoked Salmon Pinwheels

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
  3. 3 Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
  4. 4 Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
  5. 5 Bake in the preheated oven until golden, about 18 minutes.

By Avon- status quo PRO

Easy Armadillo Eggs
Appetizer American

Easy Armadillo Eggs

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese, bacon bits, chives, and hot sauce together in a bowl.
  3. 3 Mix uncooked sausage and Cheddar together in another bowl.
  4. 4 Mix seasoned coating mix, cumin, and chili powder together on a rimmed plate.
  5. 5 Cut a slit lengthwise into each jalapeño pepper and remove the seeds. Stuff peppers with cream cheese mixture.
  6. 6 Press sausage mixture around peppers, then roll in seasoning mixture to coat.
  7. 7 Arrange on a baking sheet in a single layer.
  8. 8 Bake in the preheated oven until sausage is browned, about 25 minutes.

By HYATTTM

Mini Stuffed Peppers
Appetizer American

Mini Stuffed Peppers

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place pepper halves in a bowl. Add olive oil and salt; toss to combine.
  3. 3 Mix goat cheese, Parmesan cheese, jalapeño, garlic, chives, and black pepper together in a separate bowl until evenly combined. Spoon cheese mixture into pepper halves and place onto a baking sheet.
  4. 4 Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

By Soup Loving Nicole

Crab Filled Potato Bites
Appetizer American

Crab Filled Potato Bites

3.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out the center from each half to form a cup.
  2. 2 In small bowl, fold together crabmeat, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon about 1 teaspoon crab mixture into each potato half.
  3. 3 Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.

By Potato Goodness

Brown Rice and Corn Cakes
Appetizer American

Brown Rice and Corn Cakes

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine corn, rice, milk, eggs, and chives in a large bowl.
  2. 2 Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  3. 3 Stir flour mixture into corn mixture until well combined.
  4. 4 Heat olive oil on a griddle or a large skillet over medium heat.
  5. 5 Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

By Krysie

Air Fryer Mini Peppers Stuffed with Cheese and Sausage
Appetizer American

Air Fryer Mini Peppers Stuffed with Cheese and Sausage

5.0

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
  2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
  3. 3 Cut a slit lengthwise (from stem to tip) on 1 side each sweet pepper; brush with 1 tablespoon olive oil. Place in the air fryer basket.
  4. 4 Cook in the preheated air fryer for 3 minutes; shake the basket. Continue cooking until peppers start to brown and soften, about 3 minutes more. Remove peppers; cool until cool enough to handle. Leave air fryer on.
  5. 5 While peppers cooling, combine sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl. Combine bread crumbs with remaining 1 tablespoon olive oil in a separate small bowl.
  6. 6 Spoon sausage mixture into slit of each pepper; sprinkle with bread crumbs. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

By Allrecipes

Easter Spicy Deviled Eggs
Appetizer American

Easter Spicy Deviled Eggs

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
  2. 2 Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.

By peacebubbles12

Peanut Butter Jalapeno Poppers
Appetizer American

Peanut Butter Jalapeno Poppers

4.0

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
  2. 2 Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
  3. 3 Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
  4. 4 Combine sour cream and chives. Serve with poppers.

By Crosse Blackwell

Chef John's Green Goddess Dressing
Appetizer American

Chef John's Green Goddess Dressing

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
  3. 3 Enjoy!

By John Mitzewich

Red, White and Blue Deviled Eggs
Appetizer American

Red, White and Blue Deviled Eggs

3.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
  2. 2 Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
  3. 3 Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
  4. 4 Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
  5. 5 Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

By Gremolata

Crispy Cheddar Mashed Potato Puffs
Appetizer American

Crispy Cheddar Mashed Potato Puffs

2.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
  2. 2 Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
  3. 3 Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
  4. 4 Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
  5. 5 Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

By Borden Cheese

Chef John's Deviled Eggs
Appetizer American

Chef John's Deviled Eggs

4.7

Prep
20 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
  2. 2 Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
  3. 3 Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
  4. 4 Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
  5. 5 Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
  6. 6 Pipe filling into the egg white halves.
  7. 7 Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

By John Mitzewich

Cheesy Artichoke Dip by Jean Carper
Appetizer American

Cheesy Artichoke Dip by Jean Carper

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees.
  2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
  3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
  6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Everything Onion Dip
Appetizer American

Everything Onion Dip

4.6

Prep
30 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
  2. 2 Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
  3. 3 Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
  4. 4 Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

By John Mitzewich

High-Protein Chicken Taco Egg Mini Muffins
Appetizer American

High-Protein Chicken Taco Egg Mini Muffins

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
  4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
  5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira

Spring Herb Hummus Vegetable Garden
Appetizer American

Spring Herb Hummus Vegetable Garden

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. 2 Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

By Ashley Baron Rodriguez

White Bean and Broccolini Brunch Toasts
Appetizer American

White Bean and Broccolini Brunch Toasts

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
  2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
  3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
  4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
  5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
  6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
  7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Crab-Stuffed Deviled Eggs
Appetizer American

Crab-Stuffed Deviled Eggs

4.8

Prep
30 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 6 eggs in the bottom of a pan and fill with cold water to cover. Place pan over high heat and as soon as the water starts to bubble and simmer and the eggs begin to dance around, turn off the heat, cover quickly with a tight-fitting lid, and let eggs sit for 17 minutes.
  3. 3 Drain hot water from pan and add cold water to cover eggs, rolling them around in the pan. Drain and refill with fresh cold water; let eggs sit until cool, about 20 minutes. Peel eggs under running water to remove shells and cut in half lengthwise.
  4. 4 Separate yolks from egg halves; place yolks into a mixing bowl.
  5. 5 Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  6. 6 Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  7. 7 Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  8. 8 Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche.
  9. 9 Top each stuffed egg with a generous pinch of crab mixture.
  10. 10 Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
  11. 11 Serve and enjoy.

By John Mitzewich