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Spicy Crab Spring Rolls
Appetizer Asian

Spicy Crab Spring Rolls

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Shred crabmeat using 2 forks or a food processor.
  2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
  3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
  4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Air Fryer Asian-Inspired Deviled Eggs
Appetizer Asian

Air Fryer Asian-Inspired Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
  2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
  3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
  4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Sushi Cake
Appetizer Asian

Sushi Cake

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
  2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
  3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
  4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
  5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
  6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Southern Sauce
Appetizer American

Southern Sauce

4.4

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Baked Onion Dip I
Appetizer

Baked Onion Dip I

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
  2. 2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

By Noreen P

Provolone Onion Dip
Appetizer American

Provolone Onion Dip

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the onion, mayonnaise, and provolone cheese. Transfer to a small casserole dish.
  3. 3 Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.

By Holly

Simple Artichoke Dip
Appetizer American

Simple Artichoke Dip

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.
  3. 3 Spread mixture in a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.
  5. 5 Serve and enjoy!

By Dawn

Hot Vidalia Onion Dip
Appetizer

Hot Vidalia Onion Dip

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Stir onion, mayonnaise, Cheddar cheese, and sugar together in a pie plate.
  3. 3 Bake in preheated oven until bubbly and brown around the edges, 25 to 30 minutes.

By DoreenRN

Cheese Easy Squares
Appetizer

Cheese Easy Squares

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
  3. 3 Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

By Charlie

Baked Onion Dip II
Appetizer

Baked Onion Dip II

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
  2. 2 In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
  3. 3 Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.

By DANCOX

Artichoke Dip
Appetizer

Artichoke Dip

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
  3. 3 Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

By Juanita

Vidalia Onion Dip
Appetizer

Vidalia Onion Dip

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9x13-inch baking dish. Sprinkle Swiss cheese over the mixture.
  3. 3 Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.

By RACEGIRLCHIEF

The Best Garlic Bread
Appetizer Italian

The Best Garlic Bread

4.3

Prep
5 min
Cook
2 min
Total
10 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Mix together mayonnaise, Parmesan cheese, and garlic powder in a medium bowl until thick and well combined.
  3. 3 Slice loaf in half lengthwise and spread the cut-side of each piece with mayonnaise mixture. Place halves on a medium baking sheet.
  4. 4 Cook under the preheated broiler until mayonnaise mixture is bubbling and golden brown, 2 to 5 minutes; check frequently to avoid burning.

By DOODLE BUG72

Hot Spinach, Artichoke, and Swiss Cheese Dip
Appetizer

Hot Spinach, Artichoke, and Swiss Cheese Dip

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Blend mayonnaise, Swiss cheese, spinach, artichoke hearts, and onion in a food processor. Spoon into a baking dish.
  3. 3 Bake in the preheated oven for 25 minutes. Sprinkle Parmesan cheese over top and continue to bake until lightly browned and bubbly, about 25 more minutes.
  4. 4 Serve hot.

By Ruth