These tasty bites will be a wonderful addition to your Simple Celebration table. You can experiment with different fillings using the same method.
Crab and Cream Cheese Wonton Appetizer
Servings 8
Ingredients
- 4 ounces lump crabmeat drained and diced
- 4 ounces cream cheese room temperature
- 1/4 cup mayonnaise
- 2 Tbsp jalapeño pepper minced
- 2 Tbsp chives snipped
- 1 Tbsp dill chopped
- 1/4 tsp ground pepper
- 1/8 tsp salt
- 24 wonton wrappers
- cooking spray
- Creamy Seafood Sauce* for dipping - see link below
Instructions
- Place a parchment paper-lined baking sheet in oven and preheat to 350°.
- Combine all ingredients in a bowl.
- Lay out each wonton wrapper on waxed paper.
- Scoop a heaping teaspoon of crab mixture into the center of each wonton.
- Moisten the wonton edges with water. Lift two opposite corners and pinch together. Repeat with other two corners to form a star.
- Transfer the wontons to the hot baking sheet and generously spray with cooking spray.
- Bake until golden brown, 16 to 18 minutes.
Notes
Click here for Creamy Seafood Sauce
This “flatbread” is made from puff pastry, not the traditional pizza crust. The pastry adds a flaky goodness to this quick appetizer.
Chorizo, Sun-Dried Tomato, and Olive "Flatbread"
Servings 6
Calories 236kcal
Ingredients
- 1 sheet puff pastry thawed
- 1 Tbsp Olive oil additional for topping
- 1 clove garlic minced
- 1/4 tsp paprika
- 1/4 tsp oregano
- 2 ounces chorizo sausage sliced thin
- 1/8 red onion sliced thin
- 1/3 cup sun-dried tomatoes non-marinated
- parmesan cheese shave several pieces over top
- 6 kalamata olives sliced in half
- 1/8 cup fresh chives snipped
Instructions
- Preheat oven to 425°. Line cookie sheet with parchment paper.
- Place pastry on tray. Combine oil, garlic, paprika and oregano in a small bowl. Brush oil mixture over pastry, leaving 1/2 inch border.
- Bake 10 minutes. If the pastry pillows up, push it down with a spatula and create a well for the toppings. Top with chorizo, onion, tomatoes and cheese. Pour about 1/2 Tbsp of olive oil over ingredients. Bake 10 additional minutes or until pastry is crisp.
- Top flatbread with olives and chives.
- Slice into 12 pieces using a pizza cutter or serrated knife.
Notes
Make the appetizer a main course for two by adding a crisp green salad.
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Putting this colorful dish together takes less than 10 minutes. It has simple ingredients, but has great taste and color!
Mini Tomato and Feta Frittata Starters
Servings 6
Calories 237kcal
Equipment
- Muffin tin
Ingredients
- 3 ½ ounce feta cheese crumbled
- 1/4 cup finely grated parmesan cheese
- 1/3 cup coarsely chopped fresh basil
- 2 Tbsp snipped fresh chives
- 6 eggs
- 2/3 cup heavy cream
- 9 cherry tomatoes sliced lengthwise in half
- 5 ounces butter lettuce
Instructions
- Preheat oven to 350°.
- Grease a large six hole (3/4 cup) muffin pan and line bases with parchment paper.
- Place cheeses, basil and chives in muffin cup.
- Whisk eggs and cream in a medium bowl; pour into muffin cups.
- Top each frittata with three tomato halves.
- Bake about 25 minutes or until set. Let stand in pan 5 minutes.
- Place lettuce on six appetizer size plates, top with frittata and enjoy!
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Here’s a crowd pleasing dip that will have you two-stepping right out of the kitchen!
Two-Step Mexican Dip
Servings 10
Calories 119kcal
Ingredients
- 3 Tbsp sugar
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 can 15 oz black beans drained and rinsed
- 1 can 15 oz shoepeg corn drained
- 3 scallions chopped
- 2 Tbsp cilantro minced
- 1/2 jalapeño pepper deseeded and minced
- 3 ounces feta cheese crumbled
Instructions
- Step One - Whisk the sugar, vinegar and oil in a large bowl.
- Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.
Notes
Serve with "scoop" style multi-grain tortilla chips. Thanks, Jen Keatinge, for the recipe!
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We love smoked salmon and wanted to develop a dip that was on the “lighter” side. In order to do this, we used creme fraîche instead of typical cream cheese. The cucumber adds a fresh crunch to the other delicious flavors. This dip turned out great. We hope you enjoy it as much as we did!
Smoked Salmon Dip with dill and cucumber
Servings 6
Ingredients
- 8 ounces smoked salmon chopped
- 7 ounces creme fraîche
- 1/2 cucumber peeled seeded and diced
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh chives
- 2 tsp rinsed capers
- 6 dashes hot sauce
- Sea salt and fresh ground pepper to taste
- 3 Tbsp red onion minced (optional)
Instructions
- Place creme fraîche in a medium bowl. Stir until smooth.
- Add the remaining ingredients and fold together, being careful not to break up the salmon.
- Place in the refrigerator for at least one hour to let the flavors meld. Serve with crackers.
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Vicki’s daughter, Jennifer, was in California on business and had this appetizer while dining out. She loved it so much, she got the recipe and wanted to share it with The Simple Celebration followers:
Plum and Mascarpone Crostini
Servings 8
Ingredients
- Baguette sourdough works great
- 8 ounces Mascarpone cheese
- 4-5 plums thinly sliced
- Fresh mint
- 1/2 cup Parmesan cheese grated
- Balsamic glaze
Instructions
- Cut the baguette into 1/2" slices and spread with mascarpone cheese.
- Place plum slices on top, followed by parmesan, mint, and a drizzle of balsamic glaze.
Notes
Pour a nice crisp Chardonnay and let the celebration begin!
This dip will be the first gone at the party! The recipe can’t be any easier – only 2 ingredients!!
Yummy Two Ingredient Dip
Servings 8
Ingredients
- 15 ounces Prepared Spinach & Artichoke Dip
- 1/2 cup grated 5 Italian Cheese more if you like it really cheesy
Instructions
- Place dip in a microwave dish. Add cheese and stir.
- Microwave until cheese melts, about 1 minute.
- Stir and serve with tortilla chips.
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Put these cashews out for guests and watch them disappear. The crunch of roasted cashews mixed with the delicious flavors of fresh herbs and salt and an added kick of cayenne pepper – wow, it’s a party in your mouth!
Herbed Party Cashews
Servings 8
Ingredients
- 1 pound cashews
- 1 1/2 Tbsp fresh Rosemary
- 1 Tbsp fresh thyme
- 1/2 tsp cayenne pepper
- 2 tsp brown sugar
- 3/4 Tbsp kosher salt
- 1 Tbsp unsalted butter melted
Instructions
- Heat oven to 350°.
- Place cashews on baking pan and toast for about 5 minutes in oven.
- Put the rest of the ingredients in bowl and add cashews once out of the oven.
- Mix and serve warm or room temperature.
Looking for a quick appetizer to bring to a party? This is it! You can make this dip in advance without worrying about the avocados turning brown. The fresh lemon juice and sour cream layer keep the avocados a nice, bright green color. Serve with tortilla chips – the multi-grain “Scoops” are a perfect match.
Layered Avocado Dip
Servings 6
Ingredients
- 2-3 ripe avocados
- 2 tsp fresh lemon juice
- 8 ounce container light sour cream
- 1 cup jarred or fresh salsa
- 3 sliced green onions
- 8 ounce package of shredded Mexican cheese usually includes cheddar and Monterey Jack
Instructions
- Mash avocados with lemon juice and spread on the bottom of a pie or quiche plate.
- Next, spread the sour cream over the avocado layer, completely covering all the avocado.
- Add salsa and green onions.
- Cover with the shredded cheese.
Don’t forget the margaritas! Click on the picture to get Skip’s famous recipe.
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Another simple recipe from The Simple Celebration! This appetizer goes together very quickly, can be made well ahead of your get-together, and looks and tastes great.
Mexi-Corn Salsa Appetizer
Ingredients
- 5 ears fresh yellow corn or use frozen if fresh is unavailable
- 1 medium tomato diced
- 1 small jalapeño pepper seeded and minced
- 1 clove garlic crushed
- 1 4-ounce can green chiles undrained, chopped
- 1/4 cup sliced green onion
- 2 Tbsp olive oil
- 2 Tbsp white vinegar
- 1/2 tsp salt
Instructions
- Boil corn for 4 minutes, drain and cover with ice water.
- Cut corn from cob and combine with remaining ingredients.
- Stir gently, cover and chill.
- Serve with "Scoops" corn chips.
Recipe courtesy of Evie from Cincinnati.
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