We don’t know about you, but we could create an entire meal around appetizers! In fact, on our most recent team trip that’s exactly what we did. Snacks make the best foods if you ask us. And since today is National Appetizer Day, we’re sharing a few of our favorite appetizers that could easily be put together for a delicious menu of snacks!
We’ll start out on a light note with these deliciously simply morsels that requires NO COOKING. Just a few ingredients and a few minutes and you can just pop these babies in your mouth for a fresh bite.
Caprese Salad Kabobs
- 12 small skewers
- 12 grape or cherry tomatoes
- 12 fresh basil leaves
- 12 fresh mozzarella balls
- balsamic vinegar
- olive oil
- pepper to taste
To each skewer, place a tomato, folded basil leaf, and mozzarella ball. Place the kabobs onto a plate and sprinkle with a little pepper. I also love to drizzle balsamic vinegar and olive oil on top for added flavor. So simple!
A crowd favorite, stuffed mushrooms can be made in lots of variations, but one of the simplest ways to make them is with this easy bacon and cheese mixture. They always turn our amazing because bacon pretty much makes the world go ’round.
Cheese and Bacon Stuffed Mushrooms
- 12 large mushrooms
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- 4 oz. softened or whipped cream cheese
- 4 slices cooked bacon OR real bacon bits
- 1 tbsp. chopped fresh parsley
Pre-heat the oven to 350 degrees. Remove the stems from your mushrooms. Mix the remaining ingredients together (garlic, cheeses, bacon and parsley) and spoon into mushroom caps. Place in a shallow baking dish and bake for 18-20 minutes.
Possibly the ultimate appetizer, no app list is complete without a great dip. Laura makes this recipe from The Cozy Cook any chance she can get and her friends and family always put in a request for it. If your love for feta runs deep, like ours does, this is one to put on your list.
Whipped Garlic Feta Dip
- 4 oz whipped cream cheese at room temp
- 6 oz feta cheese crumbles
- 1/3 cup plain Greek yogurt
- 2-3 cloves minced garlic
- pinch of dried dill
- pinch dried oregano
- 1 tbsp lemon juice
- 1 diced Roma tomato
- chopped parsley (garnish)
- black pepper
- pita chips, pretzel crisps, or veggies to dip
Mix all of your ingredients (except the parsley) together in a bowl. (If using regular cream cheese, beat it in the food processor until smooth) Chill for 30 minutes in the refrigerator. Garnish with parsley and serve with your choice of dipper.
Finally, you know an SMT appetizer list wouldn’t be complete without a taco-inspired choice in the mix. Try these taco boats that have everything an appetizer lover needs–meat, veggies, lots of flavor, and a sour cream topping.
Mini Taco Stuffed Peppers
- 1 lb. ground beef or turkey
- 1 package taco seasoning mix
- 3/4 cup water
- 1 1/2 lbs. mini bell peppers
- 1 cup shredded cheddar cheese
For the Cilantro Cream sauce
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 tsp minced garlic
- 2 tbsp lime juice
Preheat the over to 350 degrees. Cut the tops off the peppers and cut each one in half lengthwise and take the seeds out. These will be your vessels. Brown the beef or turkey, drain. Stir taco seasoning into the meat with water. Cook over medium heat for 5 minutes and then let it cool. Fill each pepper as full as possible with the meat and place them on a baking sheet. Bake for about 15 minutes.
While the peppers are baking, make the cream sauce. In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
Remove peppers and top with cheese, then return to the oven for 1-2 minutes, just until the cheese melts. Top each pepper with a dollop of cilantro cream sauce and serve.
What are your favorite appetizer recipes? Leave your recipes below in the comments! We’re snack junkies and would love to try some of your favorites.