Holiday Party Appetizers

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 can artichoke hearts, 14 ounces, drained and chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips, crackers or toasted baguette for serving

Instructions

1. Heat the oven to 375F and lightly grease a 1 1/2 quart baking dish or 9 inch pie plate.
2. Squeeze the thawed spinach in a clean kitchen towel until no more water drips out. This keeps the dip thick and creamy instead of watery.
3. Beat the cream cheese, sour cream and mayonnaise in a large bowl with a hand mixer until completely smooth, with no lumps of cream cheese left.
4. Stir in the spinach, artichokes, 3/4 cup mozzarella, Parmesan, garlic, red pepper flakes, salt and pepper until evenly mixed.
5. Spread the dip in the baking dish and sprinkle the remaining mozzarella over the top.
6. Bake 20 to 25 minutes, until the dip is bubbling around the edges and the cheese on top is melted and lightly browned in spots.
7. Let it cool for 5 minutes, then serve warm with tortilla chips, crackers or slices of toasted baguette. Keep it warm on a trivet or in a small slow cooker on the warm setting.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 ounces Brie cheese
• 1/2 cup whole berry cranberry sauce
• 1/4 cup chopped toasted pecans
• 2 tablespoons honey
• 1 tablespoon fresh rosemary, finely chopped
• 1 large egg, beaten
• 2 tablespoons all purpose flour for rolling
• Flaky sea salt
• Cooking spray

Instructions

1. Heat the oven to 375F and spray a 24 cup mini muffin pan with cooking spray.
2. Lightly flour the counter and roll the puff pastry sheet into a 12 inch square. Cut it into 24 squares, about 2 inches each.
3. Press each square into a muffin cup, letting the corners stand up around the sides. Brush the edges with beaten egg.
4. Cut the Brie into 24 small cubes, rind and all, and set one cube in each pastry cup. Top each with about 1 teaspoon cranberry sauce.
5. Bake 15 to 18 minutes, until the pastry is puffed and deep golden and the cheese is melted.
6. Let the bites cool in the pan for 5 minutes, then lift them out with a small offset spatula or butter knife.
7. Sprinkle with the chopped pecans and rosemary, drizzle lightly with honey and finish with a pinch of flaky salt. Serve warm or at room temperature on a platter.

Ingredients

• 1 pound breakfast pork sausage, uncooked
• 2 cups biscuit baking mix
• 4 cups shredded sharp cheddar cheese
• 4 ounces cream cheese, softened
• 1/4 cup whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• Cooking spray

Instructions

1. Heat the oven to 375F. Line two rimmed baking sheets with parchment and spray them lightly.
2. Place the raw sausage, cream cheese and milk in a large bowl and mix until the cream cheese is evenly worked through.
3. Add the baking mix, cheddar, garlic powder, onion powder, cayenne and black pepper. Mix with your hands until everything is combined into a thick, slightly sticky dough. It takes a couple of minutes of kneading.
4. Roll the mixture into 1 inch balls and place them about 1 inch apart on the baking sheets. You should have about 48.
5. Bake 18 to 22 minutes, rotating the pans halfway through, until the balls are golden brown and the sausage inside reaches 160F on an instant read thermometer.
6. Let the sausage balls cool on the pans for 5 minutes before serving.
7. Serve warm or at room temperature with a small bowl of honey mustard, ranch or pepper jelly for dipping.

Ingredients

• 24 large pitted Medjool dates
• 4 ounces goat cheese, softened
• 24 whole roasted almonds
• 12 slices regular cut bacon, halved crosswise
• 2 tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives
• 24 wooden toothpicks
• Parchment paper for the pan

Instructions

1. Heat the oven to 400F. Line a rimmed baking sheet with parchment and set a wire rack on top if you have one, which helps the bacon crisp all around.
2. Slit each date down one side, leaving it attached on the other side, and remove any pits that may remain.
3. Fill each date with about 1/2 teaspoon goat cheese and tuck in a whole almond. Press the date closed around the filling.
4. Wrap each date tightly with a half slice of bacon, overlapping the ends, and secure with a toothpick. Set the dates seam side down on the rack.
5. Stir the maple syrup, cayenne and black pepper together and brush it lightly over the bacon.
6. Bake 20 to 25 minutes, turning once halfway through, until the bacon is browned and crisp on all sides.
7. Let the dates cool 5 minutes, since the filling gets very hot. Sprinkle with chives and serve warm.

Ingredients

• 24 cherry tomatoes
• 24 small fresh mozzarella balls
• 24 fresh basil leaves
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon flaky sea salt
• 1/4 teaspoon black pepper
• 24 short wooden skewers or long toothpicks
• 1 small bowl for the glaze

Instructions

1. Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring now and then, until reduced by about half and syrupy enough to coat a spoon, 8 to 10 minutes.
2. Pour the glaze into a small bowl and let it cool completely. It will keep thickening as it cools.
3. Rinse and dry the tomatoes and basil. Drain the mozzarella balls and pat them dry with paper towels so the glaze does not slide off.
4. Thread one tomato, one folded basil leaf and one mozzarella ball onto each skewer. Repeat with the remaining ingredients.
5. Arrange the skewers on a platter in a ring shape for a wreath look, or in tidy rows.
6. Drizzle the skewers with olive oil and the balsamic glaze, then sprinkle with flaky salt and pepper just before serving.
7. Serve right away or keep chilled for up to 2 hours, adding the glaze at the last minute.

Ingredients

• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 4 to 6 tablespoons ice water
• 1/4 cup extra virgin olive oil, divided
• 1/2 teaspoon smoked paprika
• 2 tablespoons pomegranate seeds
• 1 tablespoon chopped fresh parsley
• Pita chips and sliced vegetables, for serving

Instructions

1. Pour the drained chickpeas into a bowl of water and rub them gently between your hands to loosen the skins. Skim off as many skins as you can, which makes the hummus much smoother.
2. Blend the tahini and lemon juice in a food processor for 1 minute until thick and creamy, scraping down the bowl once.
3. Add the garlic, cumin and salt and process for 30 seconds more.
4. Add the chickpeas and 2 tablespoons of the olive oil and process for 2 to 3 minutes, scraping down the sides as needed.
5. With the machine running, drizzle in the ice water a tablespoon at a time until the hummus is light, silky and spreadable. Taste and add more salt or lemon if needed.
6. Transfer the hummus to a container and refrigerate for at least 30 minutes so the flavors blend.
7. Spread it on a shallow platter and make a swirl with the back of a spoon. Drizzle with the remaining olive oil, dust with paprika and scatter the pomegranate seeds and parsley over the top. Serve with pita chips and vegetables.

Ingredients

• 24 large white button or cremini mushrooms
• 1/2 pound mild Italian sausage, casings removed
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/3 cup grated Parmesan cheese
• 1/4 cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Cooking spray

Instructions

1. Heat the oven to 375F and spray a rimmed baking sheet. Wipe the mushrooms clean with a damp towel, pop out the stems and finely chop the stems.
2. Brush the mushroom caps with olive oil, sprinkle lightly with salt and place them hollow side up on the baking sheet.
3. Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked to 160F, about 8 minutes. Add the chopped stems and garlic and cook 3 minutes more, until the moisture evaporates.
4. Remove from the heat and stir in the cream cheese, Parmesan, breadcrumbs, parsley and pepper until well combined.
5. Spoon the filling generously into each mushroom cap, mounding it on top.
6. Bake 18 to 20 minutes, until the mushrooms are tender and the filling is golden brown on top.
7. Let them cool for 5 minutes, then sprinkle with a little more parsley and serve warm.

Ingredients

• 2 pounds frozen fully cooked meatballs
• 1 cup grape jelly
• 1 cup chili sauce
• 1/4 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh parsley
• Toothpicks for serving

Instructions

1. Whisk the grape jelly, chili sauce, barbecue sauce, Worcestershire sauce, garlic powder, onion powder and red pepper flakes together in a 4 to 6 quart slow cooker.
2. Add the frozen meatballs and stir gently until they are evenly coated with the sauce.
3. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, stirring once or twice. The jelly will melt into a glossy sauce as it heats.
4. Check that the meatballs are heated through to 165F in the center with an instant read thermometer.
5. Stir the meatballs once more so they are coated in the thickened sauce, and taste for spice, adding a pinch more pepper flakes if you like.
6. Switch the slow cooker to the warm setting for serving. Sprinkle with parsley.
7. Set out a cup of toothpicks and small plates next to the slow cooker so guests can help themselves. The meatballs stay warm and saucy for up to 3 hours on warm.

Ingredients

• 2 pounds large shrimp, 21 to 25 per pound, peeled and deveined with tails on
• 2 lemons, halved
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• For the cocktail sauce
• 3/4 cup ketchup
• 3 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1 large bowl of ice water

Instructions

1. Stir the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce together in a small bowl. Cover and chill so the flavors blend.
2. Fill a large pot with 3 quarts water. Squeeze in the lemon halves and drop them in, then add the bay leaves, salt and peppercorns. Bring to a boil and simmer 5 minutes.
3. Turn off the heat, add the shrimp and stir. Let them sit in the hot water for 3 to 4 minutes, until pink, opaque and curled into a loose C shape. The shrimp should reach 145F.
4. Drain the shrimp and plunge them into the ice water right away to stop the cooking. Chill for 5 minutes.
5. Drain well and pat the shrimp dry with paper towels. Refrigerate them, covered, for at least 30 minutes so they are very cold.
6. Arrange the shrimp around a bowl of cocktail sauce on a platter of crushed ice or a chilled plate, with lemon wedges on the side.

Ingredients

• 8 ounces feta cheese, crumbled
• 4 ounces cream cheese, softened
• 1/3 cup plain Greek yogurt
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon lemon juice
• 1 small clove garlic, grated
• 2 tablespoons honey
• 1/4 cup pomegranate seeds
• 2 tablespoons chopped pistachios
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• Pita chips and sliced cucumbers for serving

Instructions

1. Add the feta, cream cheese, Greek yogurt, 2 tablespoons olive oil, lemon juice and garlic to a food processor.
2. Process for 2 to 3 minutes, scraping down the sides once or twice, until the mixture is completely smooth, light and fluffy. If it seems too thick, add a tablespoon of water.
3. Taste and add the black pepper. You will not need salt, since the feta is already salty.
4. Spread the dip into a shallow serving bowl, making a wide swirl in the top with the back of a spoon.
5. Drizzle the remaining olive oil and the honey over the dip so they pool in the swirls.
6. Scatter the pomegranate seeds, pistachios and thyme leaves over the top just before serving.
7. Serve with warm pita chips, sliced cucumbers and crackers. The dip keeps covered in the fridge for up to 4 days, so add the toppings fresh each time you serve it.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons seafood seasoning, divided
• 1/4 teaspoon garlic powder
• 1 pound lump crab meat, picked over
• 1 cup shredded white cheddar cheese, divided
• 2 green onions, thinly sliced
• Crackers and toasted baguette slices for serving

Instructions

1. Heat the oven to 375F and grease a 1 1/2 quart baking dish or 9 inch pie plate.
2. Beat the cream cheese, sour cream and mayonnaise in a large bowl until smooth.
3. Add the lemon juice, Worcestershire sauce, Dijon mustard, 1 teaspoon seafood seasoning and garlic powder and stir until combined.
4. Gently fold in the crab meat, 3/4 cup cheddar and most of the green onions with a rubber spatula. Try not to break up the lumps of crab too much, since those big pieces are the best part.
5. Spread the dip in the baking dish, top with the remaining cheese and sprinkle with the rest of the seafood seasoning.
6. Bake 20 to 25 minutes, until the dip is hot and bubbling at the edges and the top is lightly golden.
7. Let the dip cool for 5 minutes, garnish with the remaining green onions and serve warm with crackers and toasted baguette slices.

Ingredients

• 1 package Hawaiian sweet rolls, 12 count
• 3/4 pound thinly sliced deli ham
• 8 slices Swiss cheese
• 1/2 cup unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced onion
• 1/2 teaspoon garlic powder
• 2 tablespoons mayonnaise
• Cooking spray

Instructions

1. Heat the oven to 350F and spray a 9×13 inch baking dish with cooking spray.
2. Without separating the rolls, slice the whole slab in half horizontally with a long serrated knife. Set the bottom half in the baking dish.
3. Spread the mayonnaise over the bottom half, then layer on the ham and Swiss cheese evenly. Replace the top half of the rolls.
4. Whisk the melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, dried onion and garlic powder together. Spoon it evenly over the tops of the rolls, letting it soak into the edges.
5. Cover the dish with foil and let it sit for 10 minutes so the butter soaks in. Bake covered for 15 minutes.
6. Remove the foil and bake 5 to 8 minutes more, until the tops are golden and the cheese is completely melted.
7. Let the sliders rest for 5 minutes, then cut along the roll lines and serve warm.