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Yummy Potato Skins
Appetizer American

Yummy Potato Skins

3.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
  3. 3 Bake for 20 minutes in the preheated oven, until crisp and golden.

By kelcampbell

EZ Party Cheese Ball
Appetizer

EZ Party Cheese Ball

4.2

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Process dried beef, Italian-style dressing and cream cheese in a food processor until well blended. Transfer to a medium bowl. Chill until firm enough to form into a ball, about 2 hours.

By Nanci Stroupe

Creamy Sandwich Spread
Appetizer American

Creamy Sandwich Spread

4.8

Prep
5 min
Cook
Total
515 min

Instructions

  1. 1 Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

By BEARLYBARBIE

Artichoke Hearts au Gratin
Appetizer Italian

Artichoke Hearts au Gratin

3.8

Prep
5 min
Cook
21 min
Total
26 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  2. 2 Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  3. 3 Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

By Lynn Mogilski

Cherry Tomato Bites
Appetizer

Cherry Tomato Bites

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
  2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Grill Master Chicken Wings
Appetizer American

Grill Master Chicken Wings

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 To prepare the wings: Combine chicken wings, soy sauce, and Italian dressing in a large resealable plastic bag; coat chicken wings with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 To make the spicy sauce: Melt butter in a small saucepan over low heat; stir in hot pepper sauce and soy sauce until combined. Remove from heat and set aside.
  4. 4 Remove chicken wings from marinade and pat dry; discard any remaining marinade.
  5. 5 Cook on the preheated grill, turning occasionally, until chicken is golden brown and no longer pink inside, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Place grilled wings in a large bowl. Pour prepared spicy butter sauce over wings; toss until well-coated.

By PartyFil-Grillmaster

Mary's Deviled Eggs
Appetizer American

Mary's Deviled Eggs

4.3

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.
  3. 3 Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.
  4. 4 Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.
  5. 5 Refill each egg half with the yolk mixture and sprinkle with paprika.

By Barbara

Quick Corn and Bean Salsa
Appetizer

Quick Corn and Bean Salsa

4.7

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Spicy Italian Deviled Eggs
Appetizer Italian

Spicy Italian Deviled Eggs

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

By casaroble

Deer Poppers
Appetizer American

Deer Poppers

4.9

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
  2. 2 Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
  3. 3 Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

By DJ8BUD

Georgia Caviar
Appetizer American

Georgia Caviar

4.4

Prep
15 min
Cook
90 min
Total
585 min

Instructions

  1. 1 Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
  2. 2 Drain black-eyed peas. Cover with Italian-style salad dressing.
  3. 3 In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

By Gabrielle

Easy Creamy Deviled Eggs
Appetizer American

Easy Creamy Deviled Eggs

4.2

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cover eggs in a saucepan with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  2. 2 Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set whites aside.
  3. 3 Place egg yolks into a bowl with wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; mix to combine. Spoon mixture into egg whites and sprinkle paprika over top. Refrigerate until ready to serve.

By ShannLeigh

Creamy Cajun Deviled Eggs
Appetizer American

Creamy Cajun Deviled Eggs

4.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
  2. 2 Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

By Melissa Dommert

Eggplant — Easy, Good and Tasty
Appetizer American

Eggplant — Easy, Good and Tasty

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
  2. 2 Slice eggplant into 8 rounds, each ¼- to ½-inch thick. Trim skin, maintaining round shape.
  3. 3 Whisk egg and water together in a small bowl until smooth. Place bread crumbs in a separate small bowl.
  4. 4 Dip eggplant slices, one at a time, into egg mixture, then press into bread crumbs to evenly coat. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Top slices with tomato, Parmesan cheese, and Italian-style salad dressing.
  5. 5 Bake in the preheated oven for about 15 minutes. Turn on the broiler and broil for 3 to 5 minutes; check frequently while broiling to avoid burning.

By LOTTING123

Cowgirl Salsa
Appetizer

Cowgirl Salsa

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
  2. 2 Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

By MommaBean3

Hot Maryland Crab Dip
Appetizer American

Hot Maryland Crab Dip

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
  2. 2 Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese.
  3. 3 Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

By Yavonne Stewart

Easter Deviled Eggs
Appetizer American

Easter Deviled Eggs

4.7

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place eggs into a large saucepan; cover with cold water and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
  3. 3 Cut hard-boiled eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.
  4. 4 Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
  5. 5 Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
  6. 6 Enjoy!

By NancyClancy

Mexican Cheese Cake
Appetizer Mexican

Mexican Cheese Cake

2.5

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Stir cream cheese, sour cream, creamy salad dressing, and taco seasoning together in a bowl until smooth; spread into a flat square or round dish. Spread salsa over cream cheese mixture layer; sprinkle with Cheddar cheese, tomato, green bell pepper, and green onions. Chill until flavors blend, at least 1 1/2 hours.

By Susan Noens

Cowboy Caviar
Appetizer American

Cowboy Caviar

4.8

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl.
  3. 3 Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated.
  4. 4 Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.

By Cooknik

Southern Made Cheese Ball
Appetizer American

Southern Made Cheese Ball

4.4

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a large bowl, mix by hand cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Chill in the refrigerator at least 1 hour before serving.

By Christine Corbello

Stuffed Portobello Mushrooms
Appetizer American

Stuffed Portobello Mushrooms

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up.
  3. 3 Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.
  4. 4 Beat egg, garlic, salt, and black pepper together in a large bowl.
  5. 5 Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.
  6. 6 Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
  7. 7 Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.

By jen22