Keto snacks

List of keto friendly snacks

name	category	ingredients	prep & cook time	servings	yield	calories	net carbs	directions
Keto Brie Snack	appetizers-and-snacks	¼ cup chopped walnuts ; 2 ounces Brie cheese ; ¼ cup fresh raspberries	10 mins	1	1 serving	400.6	3.8	Preheat toaster oven to 450 degrees F (230 degrees C). Place walnuts in an oven-proof bowl; top with Brie cheese. Sprinkle raspberries over the top. Bake in the preheated toaster oven until cheese has melted, 5 to 10 minutes.
Char-grilled Oysters	appetizers-and-snacks	18 fresh oysters in shells ; 1 cup butter, softened ; 1 ½ tablespoons sriracha sauce ; 1 ½ tablespoons minced garlic ; 1 tablespoon chopped green onions ; 1 tablespoon chopped cilantro ; 1 tablespoon fresh lime juice ; ½ cup grated Parmesan cheese	40 mins	6	6 appetizers	390.3	7.1	Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up. Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl. Bake oysters in the preheated oven until they open slightly, about 10 minutes. Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell. Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
Bluefish Patties with Quick Aioli Sauce	appetizers-and-snacks	1 pound skinless bluefish filets ; ½ cup panko bread crumbs ; 2 eggs ; 2 tablespoons minced red bell pepper ; 1 tablespoon minced onion ; 1 tablespoon minced celery ; 1 tablespoon Dijon mustard ; 1 teaspoon seafood seasoning (such as ; ®) ; ½ teaspoon salt ; ¼ teaspoon garlic powder ; ground black pepper to taste ; ¼ cup mayonnaise ; 2 tablespoons vegetable oil ; ½ cup mayonnaise ; 1 tablespoon finely minced garlic ; 2 teaspoons lemon juice ; ½ teaspoon seafood seasoning (such as Old Bay®)	55 mins	6	6 patties	387.3	8.8	Trim dark parts from the fish and discard. Bring a large pot of water to a boil; drop fillets in and cook until white and flaky, 5 to 7 minutes. Drain. Transfer to a bowl and allow to cool, about 5 minutes. Flake with a fork. Mix panko, eggs, red bell pepper, onion, celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into the bowl with the flaked fish. Stir in 1/4 cup mayonnaise 1 tablespoon at a time, just until mixture holds together. Form into 6 equal-size patties. Heat oil in a skillet over medium-high heat. Transfer patties carefully to the skillet. Fry, turning once, until golden brown, 5 to 7 minutes per side. Whisk together 1/2 cup mayonnaise, minced garlic, lemon juice and 1/2 teaspoon seafood seasoning. Serve aioli sauce alongside patties.
Cracker Pizzas	appetizers-and-snacks	20 saltine crackers ; 1 (6 ounce) can tomato paste ; 10 (4 ounce) links sausage (such as Eckrich® Smok-y Breakfast Sausage) ; 5 slices American cheese	17 mins	10	1 baking sheet	381.3	7.6	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay crackers salt side down on a baking sheet. Spread tomato paste on top. Microwave sausages in a microwave-safe plate until heated through, about 1 minute. Slice in half lengthwise, making sure not to cut all the way through. Place sliced side-down onto the crackers. Quarter each slice of cheese and lay over the sausage. Broil until the cheese is melted, 2 to 5 minutes.
Ree Drummond's Queso Fundido	appetizers-and-snacks	1 tablespoon olive oil ; 4 ounces Mexican-style chorizo ; 1 green bell pepper, seeded and finely chopped ; 1 yellow bell pepper, seeded and finely chopped ; 1 small yellow onion, finely chopped ; 2 fluid ounces tequila (Optional); 1 pound Monterey Jack cheese, shredded ; 1 (8 ounce) package white Cheddar cheese, shredded ; ⅛ teaspoon chili powder ; 2 plum tomatoes, diced ; ¼ cup chopped fresh cilantro ; ½ teaspoon kosher salt	50 mins	8	8 servings	375	2.4	Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet. Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl. Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder. Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.
Sweet Heat Chicken Wings	appetizers-and-snacks	cooking spray ; ⅓ cup sriracha sauce ; ¼ cup butter ; ¼ cup granular sucralose sweetener (such as Splenda®) ; 2 tablespoons Dijon mustard ; 1 tablespoon soy sauce ; ¼ teaspoon ground ginger ; ¼ teaspoon onion powder ; ¼ teaspoon salt ; 5 pounds cooked chicken wings	20 mins	20	5 pounds chicken wings	353.9	0.8	Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes. Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet. Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.
Spanish Pan-Fried Shrimp with Garlic	appetizers-and-snacks	½ cup olive oil, or as needed ; 1 head garlic, cloves peeled and coarsely chopped ; 1 dried red chile pepper, seeded and chopped, or to taste ; 1 pound uncooked medium shrimp, peeled and deveined ; salt to taste ; 2 tablespoons chopped fresh parsley, or to taste	25 mins	4	4 servings	351.9	4.9	Heat 1/4 inch olive oil in a skillet over medium heat. Add garlic and chile pepper and saute until fragrant, about 1 minute. Remove garlic and chile peppers with a slotted spoon and set aside. Add shrimp to the hot oil. Cook and stir until opaque in color, about 3 minutes. Return garlic and chile peppers to the skillet. Season with salt and cook for 2 more minutes. Sprinkle with fresh parsley and serve immediately.
Warm Chicken Wing Dip	appetizers-and-snacks	2 (8 ounce) packages cream cheese, softened ; 2 cups shredded Cheddar cheese ; 2 cups shredded cooked chicken ; 1 (8 ounce) bottle blue cheese salad dressing ; 1 (8 ounce) bottle ranch salad dressing ; 6 ounces hot pepper sauce (such as Frank's RedHot®)	55 mins	16	16 servings	339.5	2.7	Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese, Cheddar cheese, chicken, blue cheese dressing, ranch dressing, and hot pepper sauce together in a bowl until well-combined. Spread chicken mixture into a 9x13-inch baking dish. Bake in the preheated oven until hot and bubbling, about 40 minutes.
Rye Bread Boat Dip	appetizers-and-snacks	3 cups sour cream ; 3 cups mayonnaise ; 2 (2 ounce) packages dried chipped beef ; 2 tablespoons chopped fresh parsley ; 2 tablespoons minced onion ; 2 teaspoons seasoned salt (such as Spice Islands® Beau Monde Seasoning) ; 2 teaspoons chopped fresh dill ; 1 (1 pound) loaf rye bread	1 day	20	20 servings	321.1	2.8	Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours. Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.
New Year's Eve Chicken Wings	appetizers-and-snacks	cooking spray ; 2 quarts vegetable oil for frying ; 5 pounds chicken wings, separated at joints, tips discarded ; 1 cup hot wing sauce ; 1 pound carrots, cut into sticks ; 6 ribs celery, cut into sticks ; 2 cups blue cheese salad dressing	1 hr 25 mins	20	20 servings	308	5.7	Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Heat vegetable oil in a large pot or deep fryer to 375 degrees F (190 degrees C). Rinse wings in a colander and pat very dry with paper towels. Deep-fry wings in batches of 5 or 6 until partially cooked, about 10 minutes; drain on paper towels and let wings cool slightly. Return wings to the hot oil and fry a second time until golden brown, 6 to 8 minutes per batch. Drain on paper towels. Transfer wings to a large mixing bowl and toss with hot wing sauce to coat. Use tongs to transfer wings to prepared baking sheet in a single layer. Brush wings with any leftover wing sauce. Bake in the preheated oven until surface of wings is nearly dry, about 15 minutes. Serve on platters with carrot sticks, celery sticks, and blue cheese dressing.
Steak Tartare (Thanks to Fredy)	appetizers-and-snacks	2 teaspoons olive oil ; 2 tablespoons ketchup ; 1 ½ tablespoons Worcestershire sauce ; 1 tablespoon Dijon mustard ; 2 dashes hot pepper sauce (such as Tabasco®), or more to taste ; ¼ teaspoon curry powder, or to taste ; 1 pinch salt ; 1 pinch ground black pepper ; 4 anchovy fillets ; 2 tablespoons finely chopped onion ; 2 tablespoons finely chopped gherkin pickles ; ½ tablespoon capers, roughly chopped ; 10 ½ ounces beef filet, finely chopped by hand ; 2 egg yolks ; ¼ cup beer	15 mins	4	4 servings	297.5	6.5	Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly. Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Savory Turnip Dip	appetizers-and-snacks	6 slices bacon, diced ; ½ small onion, diced ; 3 cloves garlic, minced ; ¼ cup tarragon vinegar ; 1 (12 ounce) package chopped frozen turnip greens ; 3 (4 ounce) packages cream cheese ; 1 (8 ounce) container sour cream ; ¾ cup grated Parmesan cheese ; ½ teaspoon paprika ; ¼ teaspoon salt	39 mins	8	8 servings	293.5	4.5	Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes. Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.
Lubed-Up Hot Wings	appetizers-and-snacks	4 cups vegetable oil for frying ; 3 eggs ; ¼ cup milk ; 1 cup bread flour ; ½ cup brown sugar and butter flavored breakfast cereal (such as Cap'n Crunch®), finely ground ; 5 pounds large chicken wings, patted dry with paper towels ; ¾ cup unsalted butter, melted ; ¾ cup hot pepper sauce (such as Frank's RedHot®) ; ¼ cup bourbon whiskey ; 3 tablespoons honey ; 1 tablespoon Worcestershire sauce ; 1 tablespoon habanero pepper sauce	1 hr 20 mins	15	15 servings	287	4.8	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture. Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels. Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper. While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce. Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.
Haystack (The Best 7-Layer Dip Ever)	appetizers-and-snacks	1 ¼ (16 ounce) cans refried beans with jalapeno peppers ; 2 ripe avocados, halved and pitted ; ¾ cup sour cream ; ½ cup mayonnaise ; ½ envelope taco seasoning mix ; 2 tomatoes, diced ; 10 green onions, diced ; 2 cups fresh bean sprouts ; 2 cups grated Cheddar cheese	20 mins	12	12 servings	286.7	9.3	Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer. Mix sour cream, mayonnaise, and in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.
Corn Salsa with Avocado	appetizers-and-snacks	2 large avocados, diced ; 1 large tomato, diced ; 1 medium onion, diced ; ¼ cup chopped fresh cilantro ; 2 ears fresh corn ; 1 lime ; ½ cup olive oil ; 3 tablespoons white vinegar ; 1 tablespoon ground cumin ; ½ tablespoon salt ; ¼ tablespoon ground black pepper	25 mins	8	8 servings	279.6	9.8	Combine avocados, tomato, onion, and cilantro in a large bowl. Cut corn kernels from the cobs and add to the same bowl. Cut the lime and squeeze juice into the salsa mixture; add olive oil, vinegar, cumin, salt, and pepper. Mix well.
Our Favorite Most Amazing Guacamole	appetizers-and-snacks	3 each ripe avocados - halved, pitted, and peeled ; 1 lime ; 10 each cherry tomatoes, or to taste ; 1 shallot, minced ; 2 tablespoons chopped fresh cilantro, or to taste ; 1 clove garlic, minced, or to taste ; ¼ teaspoon kosher salt, or to taste ; 1 pinch ground multi-colored peppercorns, or to taste	10 mins	4	4 servings	266	7.9	Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.
Goat Cheese with Marinated Roasted Peppers	appetizers-and-snacks	3 Anaheim chile peppers ; 1 yellow bell pepper ; 1 red bell pepper ; 3 tablespoons olive oil ; 1 tablespoon white wine vinegar ; 2 cloves garlic, pressed ; 10 ½ ounces goat cheese log	8 hrs 30 mins	6	6 servings	262.3	5.1	Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C). Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers. Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight. Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Queso Blanco Dip	appetizers-and-snacks	1 pound white American cheese (such as Land O'Lakes®), sliced ; 1 cup half-and-half, or as needed ; ½ teaspoon ground cumin ; ¼ teaspoon ground black pepper ; ¼ teaspoon salt ; ¼ teaspoon red pepper flakes, or to taste ; 2 tablespoons diced jalapeno pepper ; ⅛ teaspoon chili powder	25 mins	8	8 servings	253.7	2.4	Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half. Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached. Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.
Italian Grilled Eggplant Caprese	appetizers-and-snacks	2 tablespoons olive oil ; 1 teaspoon grated fresh garlic ; ½ teaspoon salt ; 2 small purple eggplants, cut into 1/2-inch slices ; 1 tomato, sliced 1/8-inch thick ; 1 (8 ounce) package fresh mozzarella, thinly sliced ; cooking spray ; 3 leaves fresh basil, cut into thin strips	20 mins	4	4 servings	251.1	6.7	Combine olive oil, garlic, and salt in a small bowl; set aside. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Put eggplant slices on the hot grill and cook for 3 to 4 minutes. Turn eggplant and brush with the oil mixture. Place 1 slice of tomato and 1 slice of mozzarella cheese on each eggplant piece. Close the lid and cook until cheese has melted, 3 to 4 minutes. Transfer to a plate and sprinkle with basil.
Delicious Cheesy Cheese Straws	appetizers-and-snacks	1 ½ cups shredded Cheddar cheese ; 1 cup all-purpose flour ; ¾ cup cold butter, cut into small pieces ; ¼ cup grated Parmesan cheese ; ¼ teaspoon cayenne pepper (Optional); ¼ teaspoon salt ; 1 ½ tablespoons milk ; 2 tablespoons grated Parmesan cheese, or to taste	35 mins	10	20 straws	250.1	9.7	Preheat oven to 350 degrees F (175 degrees C). Process Cheddar cheese, flour, butter, 1/4 cup Parmesan cheese, cayenne pepper, and salt in a food processor until large crumbs form; transfer to a bowl. Stir milk into the cheese mixture until it forms a ball of dough. Roll dough out onto a lightly floured work surface to about 1/8-inch thick. Use a pizza cutter or thin knife to trim the edges of the dough to leave a large square with sides measuring 7 to 8 inches. Cut dough into 1/3-inch strips and arrange onto a baking sheet. Bake in preheated oven until puffy, about 15 minutes. Sprinkle 2 tablespoons Parmesan cheese over the warm cheese straws.
The Most Awesome Dip Alive	appetizers-and-snacks	1 pound ground sausage ; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) ; 1 (8 ounce) package cream cheese	18 mins	8	8 servings	247.3	2.1	Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet. Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.
Randy's Easy Jalapeno Cheese Ball	appetizers-and-snacks	2 (8 ounce) packages cream cheese, softened ; 1 (16 ounce) jar sliced jalapeno peppers, finely chopped ; 3 ½ cups grated Cheddar cheese ; 2 ¼ cups finely chopped walnuts, divided	3 hrs 20 mins	20	20 servings	246.2	1.8	Combine cream cheese, jalapeno peppers, Cheddar cheese, and 1/4 cup walnuts in a bowl; mix well. Divide cheese mixture in half and shape into balls or logs. Roll balls in remaining 2 cups walnuts until well coated. Cover and refrigerate cheese balls until firm, 3 hours to overnight.
Cretons de Chez-Nous!	appetizers-and-snacks	1 ½ pounds fresh pork fat without skin, cut into 1-inch cubes ; 3 pounds lean ground pork ; 3 onions, finely chopped ; 4 teaspoons salt, or to taste ; 1 ½ teaspoons ground allspice ; ground black pepper to taste ; 2 cups boiling water ; ground black pepper to taste	3 hrs 5 mins	36	36 servings	238.9	1.5	Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels. Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water; bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours. Place browned crackling cubes into a food grinder and coarsely grind; thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder. Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap; push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving.
Traditional Muhammara (Syrian Hot Pepper Dip)	appetizers-and-snacks	2 sweet bell peppers, seeded and quartered ; 3 slices whole wheat bread, crusts removed ; ¾ cup toasted walnuts, chopped ; 2 tablespoons lemon juice ; 2 tablespoons Aleppo pepper ; 2 teaspoons pomegranate molasses ; 1 clove garlic, minced ; 1 teaspoon cumin seeds, coarsely ground ; salt to taste ; ½ cup olive oil ; 1 pinch sumac powder	40 mins	8	8 servings	236.1	6.5	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs. Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork. Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.
Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa	appetizers-and-snacks	¾ cup fresh peaches, peeled and diced ; 1 small red bell pepper, chopped ; 2 tablespoons finely chopped red onion ; 2 tablespoons minced fresh cilantro ; 1 tablespoon lime juice ; 1 clove garlic, minced ; ⅛ teaspoon salt ; ⅛ teaspoon ground black pepper ; 2 tablespoons olive oil ; 1 tablespoon brown sugar ; 1 tablespoon Caribbean jerk seasoning ; 1 teaspoon dried thyme ; 1 teaspoon dried rosemary ; ½ teaspoon seasoned salt ; 1 pork tenderloin	40 mins	4	4 servings	232.5	7.4	Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside. Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture. Preheat an outdoor grill for medium heat and lightly oil the grate. Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
Cinnamon and Ginger Caramelized Pumpkin Seeds	appetizers-and-snacks	2 tablespoons butter, melted, divided ; 3 tablespoons brown sugar, divided ; 1 teaspoon ground cinnamon ; ½ teaspoon ground ginger ; 1 pinch salt ; 2 cups pumpkin seeds	45 mins	8	2 cups	232.5	9.9	Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet. Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet. Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more. Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds. Continue baking seeds until toasted and fragrant, about 10 minutes more.
Delicious Stuffed Banana Peppers	appetizers-and-snacks	toothpicks ; 2 (8 ounce) packages cream cheese, softened ; ½ cup chopped sun-dried tomatoes ; 3 cloves garlic, minced, or more to taste ; 1 tablespoon chopped fresh cilantro ; 10 banana peppers ; 10 slices peppered bacon, or to taste	50 mins	10	10 stuffed peppers	223.4	3.4	Soak toothpicks in water for 15 minutes. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well. Preheat an outdoor grill for medium heat and lightly oil the grate. Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife. Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Air Fryer Roasted Almonds	appetizers-and-snacks	¾ tablespoon very hot water ; ¾ teaspoon Himalayan pink salt, or to taste ; 2 cups raw almonds ; 1 tablespoon olive oil ; salt to taste	20 mins	8	2 cups	220.1	2.8	Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions. Line a baking sheet with aluminum foil. Combine water and 3/4 teaspoon pink salt in a small shot glass; stir until salt is mostly dissolved. Place almonds in a medium ceramic or stainless mixing bowl and pour salt water over top; stir until coated. Spread almonds evenly on the prepared baking sheet. Bake in the preheated air fryer for 6 to 7 minutes. Remove baking sheet, stir almonds, and return to the air fryer; bake until almonds turn brown inside, 5 to 6 minutes more. Transfer almonds back to the mixing bowl, add olive oil and salt, and stir until completely coated. Allow to cool before serving, either in the bowl or spread out on the counter.
Garlic Scape Goat Cheese Dip	appetizers-and-snacks	1 (8 ounce) package goat cheese, at room temperature ; 1 (4 ounce) package cream cheese, at room temperature  ; 6 fresh garlic scapes, minced, or more to taste, divided ; ½ lemon, zested and juiced ; 1 teaspoon salt ; 1 clove garlic, minced ; ½ cup toasted pecans, chopped	20 mins	8	8 servings	219.2	5.4	Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, salt, and garlic in a bowl; mix with a fork until blended. Scoop into a serving bowl. Garnish with remaining garlic scape and toasted pecans.
Granny's Veggie Spread	appetizers-and-snacks	1 (.25 ounce) envelope unflavored gelatin ; 2 tablespoons cold water ; 1 (16 ounce) jar mayonnaise ; 1 cucumber, peeled and finely chopped ; 1 green bell pepper, seeded and finely chopped ; 1 tomato - peeled, seeded and finely chopped ; 1 carrot, finely chopped ; 1 onion, finely chopped	1 hr 20 mins	16	4 cups	218.7	3.3	Sprinkle the gelatin over the cold water in a bowl; let stand until softened, about 1 minute. Stir in the mayonnaise until smooth. Stir in the cucumber, green bell pepper, tomato, carrot, and onion. Cover and chill in the refrigerator for 1 hour before serving.
Triple Cheese Gluten-Free Jalapeno Poppers	appetizers-and-snacks	4 green jalapeno peppers ; 4 red jalapeno peppers ; 9 ounces soft goat cheese ; ¾ cup finely grated Cheddar cheese ; ½ cup finely shredded Monterey Jack cheese ; 1 teaspoon chili powder ; 1 teaspoon ground cumin ; ¼ teaspoon ground coriander ; ¼ cup gluten-free bread crumbs ; 2 tablespoons cotija cheese ; 1 tablespoon dried Mexican oregano ; 2 tablespoons fresh thyme leaves	40 mins	8	8 poppers	218.7	3.7	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes. Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl. Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet. Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.
Candied Curried Pecans	appetizers-and-snacks	1 ½ teaspoons onion powder ; 1 ½ teaspoons garlic powder ; 1 ¼ teaspoons coarse kosher salt, divided ; ¾ teaspoon curry powder ; ¼ teaspoon cayenne pepper ; 2 tablespoons honey ; 2 tablespoons unsalted butter ; 3 cups pecan halves	50 mins	12	12 servings	216.8	4.5	Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl. Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet. Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.
Roasted Winter Squash Seeds Buffalo Hot Wings-Style	appetizers-and-snacks	1 cup ; seeds, rinsed clean and patted dry ; 1 tablespoon butter, melted ; 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)	55 mins	4	1 cup	212.5	4.8	Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil. Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet. Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
White Cheddar and Horseradish Spread	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package shredded extra-sharp white Cheddar cheese ; 1 teaspoon grated horseradish, or more to taste ; ½ teaspoon ground mustard (Optional)	40 mins	8	8 servings	211.7	1.2	Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.
Paleo Candied Hot Roasted Pecan Bits	appetizers-and-snacks	2 cups pecan halves ; 2 tablespoons bacon drippings ; 1 teaspoon coconut palm sugar ; ½ teaspoon sea salt ; ⅛ teaspoon cayenne pepper	1 hr 20 mins	8	2 cups	207.9	1.8	Preheat oven to 225 degrees F (110 degrees C). Put pecans in a resealable bag and pound into small pieces. Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.
Grilled Halloumi	appetizers-and-snacks	1 tablespoon olive oil ; 8 ounces halloumi cheese, sliced into 1/2-inch pieces	15 mins	4	4 servings	207	1.4	Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush olive oil over both sides of each cheese slice. Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.
Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)	appetizers-and-snacks	1 eggplant, sliced into 1/2-inch rounds ; ⅓ cup extra virgin olive oil ; 2 cloves garlic, minced ; ⅛ teaspoon salt ; 2 tablespoons chopped fresh basil ; 1 tablespoon chopped fresh flat-leaf parsley	20 mins	4	4 servings	203.8	3.7	Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl. Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side. Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.
Prosciutto-Wrapped Asparagus and Mozzarella Parcels	appetizers-and-snacks	16 asparagus spears, trimmed ; 4 slices mozzarella cheese, halved ; 4 thin slices prosciutto ; 3 tablespoons olive oil ; 1 pinch salt and ground black pepper	20 mins	4	4 servings	202.8	2.3	Fill a large bowl with cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until blanched, about 2 minutes. Drain in a colander and immediately refresh in cold water for several minutes to stop the cooking process. Drain. Place 2 asparagus spears side by side and top with 2 half-slices of mozzarella cheese. Top cheese with 2 more asparagus spears. Wrap bundle in a slice of prosciutto so mozzarella cheese is tightly encased. Repeat with remaining asparagus, mozzarella cheese, and prosciutto to create 4 parcels. Heat oil in a skillet over medium heat. Carefully fry parcels in the hot oil until prosciutto has crisped and mozzarella cheese oozes, about 5 minutes per side. Season with salt and pepper. Serve warm.
Easy Chicken Wing Dip	appetizers-and-snacks	3 skinless boneless chicken breast halves ; 1 cup ranch dressing ; 8 ounces shredded Mexican cheese blend ; 1 (8 ounce) package cream cheese, softened ; ½ cup hot pepper sauce (such as Frank's RedHot®) ; 2 cups shredded lettuce, or to taste ; 1 tomato, diced	1 hr	16	16 servings	201.6	1.9	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil; add chicken breasts to water and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken and shred with a fork. Stir ranch dressing, Mexican cheese blend, cream cheese, and hot pepper sauce together in a bowl with a fork until well-combined; add chicken and stir. Spread chicken mixture into a 9x13-inch baking dish. Bake in the preheated oven until hot and bubbling, 15 to 20 minutes. Cool to room temperature; top with lettuce and tomato.
Pop's Fabulous Ajvar	appetizers-and-snacks	2 ½ pounds firm, shiny eggplants ; 3 large green bell peppers, or more to taste ; 3 large red bell peppers, or more to taste ; cooking spray ; 5 cloves garlic, peeled and sliced ; salt and ground black pepper to taste ; 2 tablespoons white vinegar, or to taste ; ¾ cup corn oil	9 hrs 40 mins	10	10 servings	200.7	6.5	Preheat oven to 350 degrees F (175 degrees C). Poke holes in eggplants with a fork. Arrange eggplants, green bell peppers, and red bell peppers on a baking sheet and spray with cooking spray. Bake in the preheated oven, turning peppers with tongs every 15 minutes, until tender, 40 to 45 minutes. Remove; cover immediately with a damp towel. Let steam as they cool, about 20 minutes. Scoop eggplant flesh and juice into a food processor. Add garlic; puree until smooth. Scrape into a large bowl. Season with salt and pepper. Hold a bell pepper over the bowl of the food processor; discard stem and seeds and allow juices to stream into the bowl. Peel skin away slowly and discard. Drop bell pepper into the food processor. Repeat with remaining bell peppers. Pulse until finely chopped. Scrape the chopped peppers into the bowl with the eggplant puree. Season with salt and pepper. Stir in vinegar. Stir in oil. Cover with plastic wrap; refrigerate until flavors are well blended, 8 hours to overnight.
Curry Dip	appetizers-and-snacks	2 cups mayonnaise ; 2 teaspoons tarragon vinegar ; 2 teaspoons prepared horseradish ; 2 teaspoons finely grated onion ; ½ teaspoon curry powder	2 hrs 5 mins	16	2 cups	198.1	1	Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Roasted Tajin® Pumpkin Seeds	appetizers-and-snacks	1 teaspoon vegetable oil ; 1 cup raw pumpkin seeds ; 1 teaspoon salt ; 1 tablespoon chili-lime seasoning (such as Tajin®)	55 mins	4	4 servings	196.7	4.8	Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet. Bring 6 cups water to a boil in a saucepan. Add pumpkin seeds and salt; simmer for 10 minutes. Strain and pat dry. Spread seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning on top. Bake in the preheated oven for 10 minutes; remove pan from oven. Stir seeds, spread back into a single layer, and return to hot oven. Repeat twice more, stirring every 10 minutes, until seeds are golden and crisp.
Festive Olive and Cheese Appetizer	appetizers-and-snacks	24 sprigs fresh rosemary ; 12 ounces marinated mozzarella balls, drained ; ½ cup pitted Castelvetrano olives, rinsed and dried ; ¼ cup pitted Kalamata olives, rinsed and drained ; ¼ cup sugar plum tomatoes ; toothpicks	20 mins	6	6 servings	196.3	3	Cut rosemary sprigs and arrange into a 10-inch wreath. Start by placing 1 sprig at a 45-degree angle with the tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle. Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.
Zeytoon Parvardeh (Persian Olive Pomegranate Dip)	appetizers-and-snacks	2 (6 ounce) jars unseasoned green olives, coarsely chopped ; ⅓ cup olive oil ; ⅓ cup ground walnuts ; ⅓ cup ground almonds ; ¼ cup pomegranate molasses ; ¼ cup chopped fresh mint ; ¼ cup chopped fresh tarragon ; 2 tablespoons lemon juice ; 2 cloves garlic, chopped ; 1 teaspoon balsamic vinegar ; ½ teaspoon ground thyme ; salt and ground black pepper to taste	3 hrs 20 mins	8	8 servings	195.3	1.8	Mix green olives, olive oil, walnuts, almonds, pomegranate molasses, mint, tarragon, lemon juice, garlic, balsamic vinegar, thyme, salt, and pepper in a large bowl. Chill for at least 3 hours before serving.
Pitcha	appetizers-and-snacks	1 pound beef oxtails ; 1 cube beef bouillon ; 2 onions, chopped ; 6 cloves garlic, halved ; 1 bay leaf ; 1 whole clove ; ½ teaspoon whole black peppercorns ; 1 (.25 ounce) envelope unflavored gelatin ; ½ cup cold water ; 2 tablespoons lemon juice ; salt and pepper to taste ; 2 hard-cooked eggs, sliced ; 1 tablespoon chopped fresh parsley ; 1 lemon, cut into wedges	8 hrs 45 mins	8	1 gelatin mold	191.6	6.5	Ask your butcher to chop the calf's foot in several pieces; wash well. (If you're using oxtails, leave the pieces whole and do not remove fat or bones until later.) Place the meat in a stock pot with the bouillon cube. Tie the chopped onion, garlic, bay leaf, clove, and peppercorns into a cheesecloth bag. Add the bag to the pot and pour in water to cover. Bring the water to a boil over high heat. Reduce the heat and simmer for 3 hours. Stir the gelatin into the 1/2 cup of cold water and set aside for 10 minutes. Remove the meat from the pot and let it cool. Strain the cooking liquid into a bowl; you should have about 8 cups of broth. Discard the spice bag. Pick the meat from the bones and set it aside; discard the bones and gristle. Spray a gelatin mold with cooking spray. Add the lemon juice and salt and pepper to the broth. Taste and adjust the seasonings. Transfer the softened gelatin into the warm broth and stir to dissolve. Pour the liquid into the prepared mold and refrigerate. Chill the broth until the gelatin has thickened slightly, about 45 minutes to 1 hour. Stir in the reserved meat and the egg slices. Refrigerate until set, 4 hours or overnight. To unmold the pitcha, dip the gelatin mold into warm water for 15 to 20 seconds. Invert the mold onto a serving plate and serve with parsley and lemon wedges.
Shrimp Scampi Dip	appetizers-and-snacks	1 teaspoon unsalted butter ; ½ cup finely chopped yellow onion ; 3 cloves garlic, finely chopped ; 8 ounces medium shrimp - peeled, deveined, and cut into 1-inch pieces ; ¼ teaspoon chile flakes, or to taste ; salt to taste ; ¼ cup dry white wine ; 6 ounces cream cheese, cut into pieces ; ½ cup grated mozzarella cheese ; ⅓ cup sour cream ; ⅓ cup mayonnaise ; ½ cup grated Parmesan cheese, divided ; 3 tablespoons chopped Italian parsley, divided	45 mins	10	10 servings	190.9	2.5	Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the top third of the oven. Melt butter in an 8-inch cast iron skillet or oven-safe pan over medium heat. Add onion and garlic and cook until softened, 2 to 3 minutes. Add shrimp, chile flakes, and salt. Cook until shrimp turn pink, 1 to 2 minutes. Add wine and simmer until about 1 tablespoon liquid remains, 1 to 2 minutes more. Remove from heat. Stir cream cheese, mozzarella cheese, sour cream, mayonnaise, 1/4 cup Parmesan cheese, and 2 tablespoons parsley into the shrimp mixture in the skillet. Season with salt. Top with remaining Parmesan cheese. Bake in the preheated oven until cheese is bubbling, 18 to 20 minutes. Increase heat to broiling and cook dip until top is brown in spots, 3 to 5 minutes more. Remove from the oven and top dip with 1 tablespoon parsley. Let rest 5 minutes before serving.
Fried Havarti Cheese Bites	appetizers-and-snacks	1 quart vegetable oil for frying ; ½ cup water, or as needed ; ½ cup all-purpose flour ; 1 ¾ teaspoons Cajun seasoning ; ½ teaspoon Italian seasoning ; ¼ teaspoon cayenne pepper ; ½ teaspoon kosher salt ; ½ cup French-fried onions ; ½ cup panko bread crumbs ; ½ pound Havarti cheese, cut into 1-inch cubes	40 mins	15	15 servings	190	8.9	Heat oil in a deep-fryer or large saucepan to 300 degrees F (168 degrees C). Beat water, flour, Cajun seasoning, Italian Seasoning, cayenne pepper, and salt with a whisk in a large bowl until smooth. If batter is too thick, thin with up to 1/4 cup water. Grind French-fried onions and panko crumbs in a food processor until fine; transfer to a bowl. Stir about half the cubed cheese into the batter to coat; remove with a slotted spoon to the breading, and toss to coat. Carefully add a coated cheese cubes to the hot oil in small batches, and fry until golden brown, 1 to 2 minutes. Transfer fried cheese cubes to a paper towel-covered dish. Reheat oil to 300 degrees F (168 degrees C) and repeat process with remaining cheese cubes.
Beer-Boiled Shrimp with Old Bay®	appetizers-and-snacks	4 (12 ounce) bottles beer ; 1 tablespoon seafood seasoning (such as ; ®) ; 1 teaspoon salt ; 1 lemon, halved crosswise ; 1 ½ pounds fresh shrimp, with shells and tails on	25 mins	6	6 servings	189.7	8.4	Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes. Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.
Laurie's Creamy Slow Cooker Queso	appetizers-and-snacks	cooking spray ; 1 pound processed cheese (such as Velveeta®), cubed  ; 1 (10.75 ounce) can condensed cream of mushroom soup ; 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®) ; 1 (5 ounce) can evaporated milk ; ½ cup sour cream ; ⅓ cup 2% milk  ; ⅓ (8 ounce) package cold cream cheese, cubed ; 1 tablespoon vegetable oil ; 1 poblano pepper, seeded and chopped ; ½ yellow onion, chopped ; 2 small jalapeno peppers, seeded and chopped ; ⅓ cup canned chopped green chiles ; 2 teaspoons garlic, minced ; 2 tablespoons chopped fresh cilantro ; ½ cup Mexican-style shredded four-cheese blend	2 hrs	16	16 servings	188.1	6.2	Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour. Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.
Zippy Cheese Ball	appetizers-and-snacks	2 (8 ounce) containers whipped cream cheese ; 1 (8 ounce) package cream cheese, softened ; 1 bunch green onions, tops thinly sliced ; 1 (2.5 ounce) package chipped beef (such as Carl Buddig®), finely chopped ; 1 tablespoon Worcestershire sauce ; ¼ teaspoon cayenne pepper	3 hrs 15 mins	12	12 servings	187.3	3.5	Beat whipped cream cheese and cream cheese together in a large bowl until completely blended. Add green onion tops, chipped beef, Worcestershire sauce, and cayenne pepper; mix well. Form cheese mixture into a ball, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
Antipasto on a Stick	appetizers-and-snacks	8 slices salami, rolled ; 8 (1/2 inch) cubes mozzarella cheese ; 8 pitted black olives ; 4 grape tomatoes, halved ; 4 marinated artichoke hearts, drained and halved ; 8 leaves fresh basil, rolled ; 8 bamboo toothpicks ; 8 teaspoons olive oil	10 mins	8	8 servings	183.4	2.6	Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.
Instant Pot® French Onion Dip	appetizers-and-snacks	1 tablespoon butter ; 1 medium onion, halved and sliced into petals ; 1 teaspoon salt ; 8 ounces cream cheese, softened ; 1 cup sour cream ; 1 tablespoon Worcestershire sauce ; 1 teaspoon dried parsley flakes ; 1 teaspoon garlic powder	1 hr 40 mins	8	8 servings	181.7	3.7	Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes. Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.
Spicy Guacamole	appetizers-and-snacks	3 ripe avocados, peeled and pitted ; lemon, juiced ; 3 Roma tomatoes, seeded and finely chopped ; 4 scallions, white parts only, thinly sliced ; 3 jalapeno peppers, finely chopped ; 3 cloves garlic, minced ; 1 tablespoon chopped fresh cilantro ; 1 teaspoon sea salt ; ½ teaspoon red pepper flakes ; ¼ teaspoon ground black pepper ; ¼ teaspoon cayenne pepper	15 mins	6	6 servings	178.8	5.1	Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.
Jarlsberg Cheese Dip	appetizers-and-snacks	7 tablespoons butter ; 2 sweet onions (such as Vidalia®), thinly sliced ; 1 pound Jarlsberg cheese, shredded ; 2 cups mayonnaise (such as Hellman's®) ; 1 pinch paprika, or more to taste	45 mins	32	32 servings	178	1.9	Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool. Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika. Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.
Dukka	appetizers-and-snacks	⅔ cup chopped blanched almonds ; 2 tablespoons sesame seeds ; 4 teaspoons red chile powder ; 2 teaspoons ground turmeric ; 1 teaspoon onion salt ; 1 teaspoon celery salt ; 1 teaspoon cumin seeds ; 1 teaspoon ground coriander ; 1 pinch ground cayenne pepper, or to taste	10 mins	4	4 servings	175.8	3.8	Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.
Chipotle Meatballs	appetizers-and-snacks	2 ½ pounds ground beef ; ½ cup bread crumbs ; ½ cup dried minced onion ; 2 tablespoons dried cilantro ; 2 teaspoons onion powder ; 2 teaspoons garlic powder ; 1 teaspoon salt ; ¼ teaspoon ground black pepper ; 11 ounces chipotle peppers in adobo sauce ; 1 egg	45 mins	15	30 meatballs	175.4	5.1	Preheat the oven to 400 degrees F (200 degrees C). Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl. Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs. Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet. Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.
Crocodile Guac	appetizers-and-snacks	3 Anaheim chile peppers ; 6 ripe avocados - peeled, pitted, and diced ; 2 tomatoes, diced ; ½ sweet yellow onion, diced ; 2 tablespoons chopped fresh cilantro ; 1 lime, juiced ; 1 clove garlic, pressed ; 1 teaspoon salt ; 1 teaspoon ground black pepper	40 mins	12	12 servings	175.2	4.5	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet. Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side. Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop. Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.
Spicy Mexican Cream Cheese Dip	appetizers-and-snacks	cooking spray ; 2 (16 ounce) packages frozen corn ; 2 (8 ounce) packages cream cheese, softened ; 2 cups shredded Mexican-blend cheese ; 2 (4 ounce) cans diced jalapeno peppers ; 6 slices bacon, or more to taste ; 2 cups shredded Parmesan cheese	40 mins	24	24 servings	174	8.2	Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish. Bake in the preheated oven for 20 minutes. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.
Polpettine di Melanzane al Forno (Italian Baked Eggplant and Parmesan Bites)	appetizers-and-snacks	2 large eggplants ; 2 tablespoons olive oil ; 1 egg ; 3 tablespoons grated Parmesan cheese ; 2 tablespoons bread crumbs, plus more for rolling ; 1 teaspoon mint, thinly sliced, or more to taste ; salt and pepper to taste	1 hr 45 mins	4	4 servings	172.7	8.9	Preheat oven to 350 degrees F (175 degrees C). Wrap each eggplant in foil and place on a baking tray. Bake until skin can easily be pierced with a fork, about 45 minutes. Slice each eggplant in half, discard seeds, and scoop out soft flesh; place flesh in a colander. Place colander on a plate; cover eggplant with foil and set a heavy object, like a plate with some cans, on top of the plate to squeeze out any excess liquid. Let stand for about 20 minutes, then chop the flesh, squeezing out extra water as you work. Increase oven temperature to 400 degrees F (200 degrees C). Grease baking sheet with olive oil. Combine chopped eggplant, egg, grated Parmesan cheese, breadcrumbs, mint, salt, and pepper in a bowl; mix well. Scoop up a small amount of eggplant mixture and roll into a ball between your palms. Roll in breadcrumbs and place on the prepared baking sheet. Continue making balls and rolling them in breadcrumbs until mixture has been used up. Bake in the preheated oven for 40 minutes until golden brown, carefully turning balls after 20 minutes.
Marinated Carrots Antipasto	appetizers-and-snacks	1 ⅓ pounds carrots, peeled ; 6 tablespoons olive oil ; 5 tablespoons balsamic vinegar ; 1 pinch dried oregano ; 1 pinch salt ; 1 pinch cayenne pepper ; 3 cloves garlic, minced	1 day	6	6 servings	171.7	9.3	Bring a large pot of lightly salted water to a boil and cook carrots until softened slightly yet firm to the bite, 5 to 10 minutes. Make sure not to overcook because they continue cooking even after they have been taken off the stove. Drain and cut into 1-inch long strips. Stir together olive oil, balsamic vinegar, oregano, salt, and cayenne pepper in a small bowl. Add garlic to marinade and mix to combine. Place carrot strips into a container with a tight-fitting lid and pour marinade on top. Cover and marinate in the refrigerator for 24 hours.
Easy Cheesy Bean Dip	appetizers-and-snacks	1 (11.5 ounce) can condensed bean with bacon soup ; 1 cup sour cream ; 1 cup shredded Cheddar cheese ; 1 tablespoon minced onion ; 1 tablespoon taco seasoning mix	20 mins	8	8 servings	169.9	7.6	Stir soup, sour cream, Cheddar cheese, onion, and together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.
Derek's Tuna Ball	appetizers-and-snacks	1 (8 ounce) can chunk light tuna, drained ; 1 (8 ounce) can albacore tuna, drained  ; 1 (8 ounce) package cream cheese, softened ; 2 tablespoons lemon juice ; 2 teaspoons prepared horseradish ; 2 teaspoons chopped onion ; 1 dash liquid smoke flavoring	6 hrs 10 mins	8	8 servings	169.9	1.2	Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours.
Kidney Bean Hemp Hummus	appetizers-and-snacks	½ cup fresh lemon juice ; ½ cup tahini ; ¼ cup olive oil ; 1 clove garlic, minced ; 1 teaspoon ground cumin ; 1 teaspoon salt ; 1 (15 ounce) can kidney beans, rinsed and drained ; 1 (15 ounce) can garbanzo beans, rinsed and drained ; 2 tablespoons hemp seed hearts	15 mins	12	12 servings	169.1	9.7	Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.
Tahini Protein Bars with Coconut and Oats	appetizers-and-snacks	½ cup old-fashioned oats ; ½ cup unsweetened coconut flakes ; ½ teaspoon flaked sea salt ; 1 ¼ cups tahini ; 3 tablespoons agave syrup ; 2 scoops whey protein powder (Optional); 3 tablespoons cashew milk	45 mins	16	1 9x13-inch pan	167.7	7.6	Line a 9x13-inch baking pan with parchment paper. Blend oats, coconut flakes, and salt in a food processor until a powder-like consistency is reached. Add tahini and agave syrup; blend until a fluffy paste is formed. Mix in protein powder until well combined. Blend in milk 1 tablespoon at a time, thinning the paste until it is spreadable. Spread paste into the prepared pan. Refrigerate until firm, about 30 minutes. Cut into squares and serve chilled.
Kicked Up Olives	appetizers-and-snacks	4 cups mixed olives with pits ; 5 cloves garlic, peeled ; 1 tablespoon balsamic vinegar ; ¼ teaspoon red pepper flakes ; 2 tangerines ; 3 slices sweet onion ; 4 sprigs fresh rosemary ; ⅔ cup extra-virgin olive oil ; 1 teaspoon fennel seeds, or to taste	1 hr 45 mins	18	18 servings	167.3	4.3	Preheat oven to 250 degrees F (120 degrees C). Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl. Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well. Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet. Bake in the preheated oven until warmed, about 90 minutes. Serve warm.
Easy Chicken Liver Pate	appetizers-and-snacks	1 cup butter, divided ; 1 onion, quartered ; 1 tart apple - peeled, cored, and quartered ; 1 pound chicken livers, rinsed and trimmed ; ¼ cup brandy ; 2 tablespoons heavy whipping cream ; 1 teaspoon lemon juice ; 1 ½ teaspoons salt ; ¼ teaspoon ground black pepper ; 1 tablespoon butter, melted	4 hrs 5 mins	16	2 cups	165.4	2.3	Set aside 1/2 cup butter to soften slightly. Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor. Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside. Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes. Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Chocolate Tahini Spread	appetizers-and-snacks	2 ounces dark chocolate, chopped ; ¼ cup extra-virgin olive oil ; ⅔ cup tahini ; 3 ½ tablespoons honey ; ½ teaspoon ground cinnamon (Optional)	25 mins	12	12 servings	164.6	9.1	Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside. Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.
Duck Jalapeno Poppers	appetizers-and-snacks	2 duck breast halves ; 2 cups water ; 2 tablespoons salt ; 1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®) ; ¼ cup apple cider vinegar ; 2 tablespoons Worcestershire sauce ; 1 teaspoon monosodium glutamate (such as Ac'cent®) ; 1 teaspoon garlic powder ; 5 drops hot pepper sauce ; 8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste ; 1 (8 ounce) package pepper Jack cheese, sliced, or to taste ; 1 (8 ounce) package cream cheese ; 8 thick slices bacon, or to taste ; toothpicks		16	16 jalapeno poppers	163.8	1.8	Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water. Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more. Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick. Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.
Caviar Julia	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 1 cup sour cream ; 3 tablespoons mayonnaise ; 1 ½ cups chopped yellow onion ; 6 hard-cooked eggs, peeled and chopped ; 3 ½ ounces black caviar ; 3 ½ ounces red caviar ; 4 green onions	30 mins	16	16 servings	163.7	3	In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate. Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.
Quickie Kajmak	appetizers-and-snacks	1 cup feta cheese ; 2 cups sour cream ; 2 cups cream cheese, softened	40 mins	20	20 servings	163.5	2.1	Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.
Corn and Pea Samosas in Caraway Seed Pastry	appetizers-and-snacks	1 ½ cups all-purpose flour ; 2 tablespoons ghee (clarified butter) ; 1 tablespoon caraway seeds ; ½ cup warm water ; 1 ½ tablespoons ghee (clarified butter) ; ½ small onion, finely chopped ; 2 cloves garlic, crushed ; 2 teaspoons grated fresh ginger  ; 2 teaspoons garam masala ; ½ teaspoon ground cumin ; ½ teaspoon ground coriander ; ¼ teaspoon ground turmeric ; ¼ teaspoon chile powder ; ½ cup corn, drained and rinsed ; ½ cup frozen peas, or to taste ; ¼ cup coconut milk ; 1 cup vegetable oil for frying	1 hr 25 mins	20	20 samosas	163.5	8.1	Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature. Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.
Keto Air Fryer Jalapeno Poppers	appetizers-and-snacks	6 jalapeno peppers, halved and seeded ; 7 ½ ounces garden vegetable cream cheese (such as Philadelphia®) ; 6 bacon strips, halved lengthwise	30 mins	6	12 jalapeno poppers	160	3.1	Preheat the air fryer to 390 degrees F (200 degrees C). Fill each jalapeno half with cream cheese and wrap with a halved bacon strip. Tuck in bacon ends or use toothpicks to secure. Place jalapeno poppers inside the air fryer basket, working in batches to avoid overcrowding, if necessary. Cook in the preheated air fryer until bacon is done to your liking, 10 to 12 minutes.
Happy Hour Mushrooms	appetizers-and-snacks	½ cup unsalted butter ; 20 mushrooms, stems removed ; ½ (8 ounce) package shredded Monterey Jack cheese ; ¼ teaspoon garlic powder ; ⅛ teaspoon dried thyme ; ¼ cup dry white wine ; 2 teaspoons soy sauce ; ½ cup seasoned dry bread crumbs	24 mins	10	20 mushrooms	160	5	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet. Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture. Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling. Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.
Peaches with Burrata, Basil, and Raspberry Balsamic Syrup	appetizers-and-snacks	1 (4 ounce) ball Burrata cheese, at room temperature ; 1 peach, sliced ; 1 tablespoon thinly sliced fresh basil leaves ; 2 tablespoons extra-virgin olive oil ; 3 tablespoons raspberry balsamic vinegar ; flaked sea salt ; 1 pinch freshly ground black pepper	15 mins	4	4 servings	159	3.8	Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil. Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.
Baked Potatoes with Smoked Salmon and Capers	appetizers-and-snacks	4 small (3 ounce) baking (russet) potatoes ; 3 tablespoons olive oil, divided ; salt and ground black pepper to taste ; 1 tablespoon butter ; 1 (3 ounce) fillet smoked salmon, chopped ; 1 tablespoon lemon juice ; 3 ounces Greek yogurt ; 2 tablespoons chopped fresh dill ; 1 tablespoon capers ; 5 sprigs fresh dill	1 hr 32 mins	6	6 servings	156.9	9.6	Preheat oven to 400 degrees F (200 degrees C). Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet. Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled. Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters. Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet. Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling. Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.
Cream Cheese-Salsa Dip	appetizers-and-snacks	1 (15 ounce) jar salsa ; 1 (8 ounce) package cream cheese, softened ; 1 cup shredded lettuce ; 2 cups shredded Cheddar cheese	10 mins	12	12 servings	154	3	Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl. Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.
Buffalo Chicken Dip in the Slow Cooker	appetizers-and-snacks	2 cups diced, cooked rotisserie chicken ; 8 ounces cream cheese, softened ; 8 ounces shredded Colby-Jack Cheese ; 4 ounces honey-flavored goat cheese, softened ; ½ cup Buffalo wing sauce ; ½ cup blue cheese salad dressing ; 2 tablespoons chopped green bell pepper ; 1 tablespoon onion, chopped ; 1 tablespoon chopped celery ; 1 tablespoon chopped scallions for garnish (Optional)	4 hrs 15 mins	20	5 cups	153	2.1	Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker. Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.
Jalapeno Lime Dip	appetizers-and-snacks	4 large jalapenos, seeded and chopped ; ½ cup chopped cilantro ; 5 cloves garlic, chopped ; 1 (8 ounce) container light sour cream ; ½ cup mayonnaise ; ½ lime, juiced ; 1 (1 ounce) package dry ranch dressing mix ; 2 tablespoons milk, or more as needed	35 mins	8	8 servings	153	4.5	Combine jalapenos, cilantro, and garlic in the bowl of a food processor; pulse until chopped, scraping down the sides a few times. Add sour cream, mayonnaise, lime juice, and ranch dressing mix and pulse until creamy. Add 2 tablespoons of milk slowly and keep pulsing until you have reached the desired consistency. Spoon dip into a bowl and refrigerate until flavors are combined, at least 30 minutes
Guacamole with Nopales (Mexican Cactus)	appetizers-and-snacks	½ cup diced nopales (Mexican cactus) ; 1 large ripe avocado, halved and pitted ; ½ lime, juiced ; 1 tablespoon olive oil ; salt to taste ; 1 plum tomato, seeded and chopped ; 1 fresh jalapeno pepper - seeded, deveined, and minced, or to taste ; 4 sprigs fresh cilantro, chopped	15 mins	4	4 servings	152.7	2.6	Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool. Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.
Wedge Salad Dip	appetizers-and-snacks	1 (8 ounce) package cream cheese ; 1 cup sour cream ; 1 (1 ounce) package ranch dressing mix ; 1 teaspoon garlic salt ; 1 teaspoon garlic powder ; 1 ½ cups chopped romaine lettuce ; ½ cup chopped tomatoes ; ½ cup crumbled blue cheese, or more to taste ; ½ cup cooked real bacon bits ; 1 tablespoon chopped fresh chives	15 mins	12	12 servings	152.1	3.1	Combine cream cheese, sour cream, ranch dressing mix, garlic salt, and garlic powder in a blender or food processor; mix well. Spread mixture into the bottom of a 9-inch pie plate. Top with lettuce, tomatoes, blue cheese, bacon, and chives.
Peruvian Green Chile Sauce (Aji Verde)	appetizers-and-snacks	¼ cup olive oil ; 1 bunch cilantro, stems discarded ; 3 jalapenos, seeds removed, or more to taste ; 4 tablespoons olive oil mayonnaise (such as Hellmann's®) ; 2 cloves garlic, or more to taste ; ¼ cup water, or as needed ; 1 teaspoon white wine vinegar, or more as needed ; salt to taste	10 mins	6	6 servings	151.4	0.9	Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt.
Spicy Jalapeno Poppers	appetizers-and-snacks	7 jalapeno peppers, stemmed and halved lengthwise ; 1 teaspoon olive oil ; 5 ounces soy chorizo (such as Trader Joe's®) ; 1 (8 ounce) package cream cheese, softened ; ¼ cup shredded sharp Cheddar cheese ; 1 (16 ounce) package sliced bacon	1 hr	14	14 poppers	149.5	1.8	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a wire rack. Heat a large skillet over medium-high heat. Add olive oil and chorizo; cook and stir until browned and crumbly, 5 to 7 minutes. Mix chorizo, cream cheese, and Cheddar together using a blender or hand mixer until thoroughly combined. Push mixture into one corner of a resealable zip-top bag and cut the tip to create a pastry bag. Pipe mixture into the jalapenos. Wrap each jalapeno with a slice of bacon, overlapping it over the filling. Place jalapenos on the prepared baking sheet. Bake in the preheated oven until bacon is crispy and jalapenos are tender, about 35 minutes.
Corn and Avocado Dip	appetizers-and-snacks	1 cup frozen corn kernels, thawed ; 2 teaspoons vegetable oil ; 2 large avocados, peeled and pitted ; 1 tomato, finely chopped ; 3 tablespoons fresh lime juice ; 2 tablespoons finely chopped onions ; 2 cloves garlic, minced ; 2 teaspoons chopped pickled jalapeno peppers ; ½ teaspoon salt ; ¼ teaspoon ground cumin	1 day	8	8 servings	149	6.5	Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan. Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool. Mash 1 avocado and coarsely chop the remaining one. Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.
Macadamia Nut Pesto Hummus	appetizers-and-snacks	2 (15 ounce) cans garbanzo beans, drained and liquid reserved ; 1 cup dry-roasted macadamia nuts ; 5 tablespoons olive oil ; 1 tablespoon onion powder ; 1 tablespoon garlic powder ; 1 teaspoon salt, or to taste ; ½ teaspoon ground black pepper ; 1 ½ tablespoons pesto	10 mins	16	2 cups	148.8	7.6	Combine garbanzo beans, macadamia nuts, olive oil, onion powder, garlic powder, salt, and pepper in a high-powered blender or food processor. Cover and puree until smooth, adding the reserved liquid if necessary. Add pesto to the puree and pulse to combine.
Traditional Cured Fish (Umai)	appetizers-and-snacks	1 yellow onion, chopped ; 1 red onion, chopped ; 1 tablespoon minced fresh ginger root ; 1 fresh red chile pepper, finely chopped ; 1 tablespoon grated lime zest ; 2 limes, juiced ; 2 skinned red snapper fillets, cut into thin strips ; salt to taste	35 mins	4	4 servings	147.4	7.9	Combine the yellow onion, red onion, ginger, chile pepper, lime zest, and lime juice in a glass or ceramic bowl. Gently stir in the red snapper, and season to taste with salt. Cover and refrigerate until the snapper turns white and opaque, about 15 minutes. Serve cold.
Poblano Poppers	appetizers-and-snacks	cooking spray ; 1 teaspoon butter ; 1 teaspoon olive oil ; 4 ounces button mushrooms, chopped ; 4 scallions, chopped ; 2 cloves garlic, chopped ; 2 tablespoons chopped fresh parsley ; 1 (8 ounce) package reduced-fat cream cheese, softened ; ¼ cup grated Parmesan cheese ; 1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste ; 6 large poblano peppers, tops, seeds, and membranes removed	40 mins	6	6 stuffed peppers	145.8	5.6	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes. Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet. Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.
Tomato Tartine	appetizers-and-snacks	12 3/4-inch-thick slices baguette, cut on a bias ; 2 cloves garlic, halved ; 2 tablespoons extra-virgin olive oil ; ⅔ cup quartered grape tomatoes ; 1 tablespoon chopped fresh basil, or to taste ; 1 clove garlic, minced ; 4 teaspoons extra-virgin olive oil ; 1 tablespoon balsamic vinegar ; salt and ground black pepper to taste ; ¼ cup goat cheese ; ¼ cup garlic and herb cheese spread (such as Boursin®) ; ¼ cup whole-milk ricotta cheese	25 mins	12	12 servings	145.4	9.4	Preheat oven to 350 degrees F (175 degrees C). Rub 1 side of each baguette slice with the cut-side of halved garlic and drizzle with 2 tablespoons olive oil. Arrange baguettes slices, oil-side up, on a baking sheet. Place baking sheet on the middle rack of preheated oven and bake until baguette slices are golden, about 7 minutes. Transfer to a wire rack to cool, leaving oven on. Toss tomatoes, basil, and minced garlic together with 4 teaspoons olive oil, balsamic vinegar, salt, and pepper in a bowl until coated. Mix goat cheese, garlic and herb cheese spread, and ricotta cheese together in a separate bowl. Spread cheese mixture onto cooled baguette slices; top with tomato mixture. Bake in the preheated oven until cheese melts, about 5 minutes. Serve immediately.
Garlic Roasted Tomato Spread	appetizers-and-snacks	2 pounds Roma tomatoes, halved lengthwise ; ½ cup olive oil ; 1 clove garlic, crushed ; 1 tablespoon dried oregano ; 1 teaspoon white sugar ; 1 teaspoon salt	3 hrs 15 mins	8	2 cups	144.1	3.9	Preheat oven to 250 degrees F (120 degrees C). Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop. Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour. Transfer tomato mixture to a blender or food processor; puree until smooth.
Crispy Fried Chicken Skin	appetizers-and-snacks	5 chicken leg quarters, raw skin only ; vegetable oil for frying ; salt to taste	8 hrs 30 mins	4	4 servings	143.8	0	Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips. Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours. Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.
Cream Cheese Sausage Balls	appetizers-and-snacks	1 pound bulk pork sausage ; 1 ¼ cups baking mix (such as Bisquick ®) ; 1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package shredded sharp Cheddar cheese	35 mins	24	24 sausage balls	143.8	4.3	Preheat the oven to 350 degrees F (175 degrees C). Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes. Roll into 1-inch balls and place on a rimmed baking stone. Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.
Horseradish Cheese Spread	appetizers-and-snacks	1 (16 ounce) jar pasteurized process cheese spread (such as Cheez Whiz®) ; ½ cup horseradish sauce ; 1 (4 ounce) package cream cheese, softened ; ¼ cup butter ; 1 tablespoon prepared horseradish ; ½ teaspoon onion salt ; 5 drops hot sauce	55 mins	16	2 cups	142.7	3.1	Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes. Refrigerate until cold, at least 45 minutes.
Vanilla Coconut Super Bars	appetizers-and-snacks	1 cup walnuts ; 1 cup almonds ; 1 cup shredded coconut ; ½ cup cacao beans ; ¼ cup hemp seed hearts ; ¼ cup goji berries ; 2 tablespoons coconut flour ; 1 tablespoon ground cinnamon ; 1 tablespoon ground ginger ; 1 teaspoon vanilla bean paste ; ½ cup honey ; ¼ cup coconut oil, melted ; 1 cup Greek-style yogurt	55 mins	27	27 1x3-inch bars	141.6	7.3	Preheat oven to 310 degrees F (154 degrees C). Grease a 9-inch square baking pan. Pulse walnuts, almonds, coconut, cacao beans, hemp seed hearts, goji berries, coconut flour, cinnamon, ginger, and vanilla bean paste together in a food processor until combined. Stir honey and coconut oil together in a small bowl; pour over nut mixture and pulse to combine. With food processor running, add yogurt slowly until a moist dough forms. Transfer dough to the greased pan and spread evenly to 1/2-inch thickness. Bake in the preheated oven until edges start to come away from the sides of the pan, 30 to 40 minutes. Increase oven temperature to 425 degrees F (218 degrees C) and bake until top is toasted and golden brown, about 10 minutes more. Cut into 1x3-inch bars while still warm.
Austin's Best White Wings	appetizers-and-snacks	4 fresh jalapeno peppers, quartered and seeded ; 2 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness and cut into 8 strips each ; 2 slices pepperjack cheese, each sliced into 8 strips ; 8 slices bacon, cut in half ; toothpicks ; 1 cup buffalo wing sauce ; 1 cup blue cheese salad dressing	30 mins	16	16 appetizers	141.2	3.9	Preheat the oven broiler. Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on. Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet. Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.
Scrumptious Sausage and Raisin Appetizer Balls	appetizers-and-snacks	1 pound bulk pork sausage ; ½ cup golden raisins ; ½ teaspoon dried basil ; 1 pinch paprika, or as needed	40 mins	10	10 servings	137.8	5.9	Preheat oven to 375 degrees F (190 degrees C). Mix sausage, raisins, and basil together in a bowl; roll into walnut-size balls. Arrange balls on a baking sheet or jelly roll pan with sides; sprinkle with paprika. Bake in the preheated oven for 15 minutes. Remove sheet from oven, drain fat, re-roll balls if needed, and sprinkle with more paprika. Continue baking until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain.
Creamy Jalapeno Deviled Eggs	appetizers-and-snacks	10 large hard-boiled eggs, peeled and halved lengthwise ; ½ (8 ounce) package cream cheese, softened ; 2 tablespoons mayonnaise ; ½ teaspoon garlic powder ; 4 slices cooked bacon, crumbled, divided ; 1 small jalapeno pepper, seeded and diced ; 1 pinch salt and ground black pepper to taste ; 1 pinch paprika	1 hr 10 mins	10	10 servings	137.6	1.1	Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.
Creamy Roasted Hatch Pepper Dip	appetizers-and-snacks	6 Hatch chile peppers, halved and seeded ; 1 ½ cups ranch dressing ; ½ cup sour cream ; ¼ cup cilantro leaves ; 1 jalapeno pepper, seeded ; 1 lime, juiced ; ¼ teaspoon salt	1 hr 30 mins	16	16 servings	137.5	3.2	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers cut-side down on the prepared sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.
Sweet Heat Jalapeno Poppers	appetizers-and-snacks	10 large jalapeno peppers ; 1 (8 ounce) package cream cheese, softened ; 2 tablespoons prepared horseradish ; ½ teaspoon garlic powder ; ¼ teaspoon paprika ; 5 slices prosciutto, cut in half lengthwise ; ⅓ cup apricot preserves ; 2 teaspoons water ; ⅛ teaspoon garlic powder ; ⅛ teaspoon red pepper flakes	30 mins	10	10 jalapeno poppers	137.1	8.3	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet. Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto. Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes. Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm. Place jalapenos on a serving platter and drizzle apricot sauce on top.
Radish Cream Cheese Spread	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 2 tablespoons milk, or as needed ; 1 bunch radishes, finely chopped ; 1 bunch fresh dill, chopped	10 mins	6	6 servings	134.7	1.5	Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.
Instant Pot® Spicy Edamame	appetizers-and-snacks	1 (10 ounce) package frozen edamame in the pod ; 1 cup water ; 1 tablespoon toasted sesame oil ; 2 teaspoons Sriracha sauce ; 1 teaspoon minced garlic ; 1 teaspoon soy sauce	20 mins	4	4 servings	134.4	5.5	Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build. Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.
Skinny Spinach and Artichoke Dip	appetizers-and-snacks	2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped ; 1 (10 ounce) package frozen chopped spinach, thawed and drained ; 1 (8 ounce) package cream cheese, softened ; 1 cup fat-free sour cream ; 1 cup shredded Romano cheese ; ½ cup shredded Parmesan cheese ; ¼ cup roasted red peppers, drained and chopped ; 2 cloves garlic, minced ; ½ teaspoon lemon juice ; ½ cup coarsely crushed garlic croutons	45 mins	16	4 cups	133.8	5.6	Preheat oven to 375 degrees F (190 degrees C). Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons. Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.
Salmon Tartare	appetizers-and-snacks	1 (5 ounce) very fresh salmon fillet ; 1 teaspoon minced shallot ; 1 teaspoon minced fresh flat-leaf parsley ; 1 teaspoon minced fresh chives ; 1 teaspoon minced cornichon (small pickled cucumber) ; 1 teaspoon fresh lemon juice, or more to taste ; sea salt and freshly ground black pepper to taste	15 mins	2	2 servings	132.5	0.5	Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Petit Toasts with Brie, Fig, and Thyme	appetizers-and-snacks	1 (2.8 ounce) package toasted baguette slices (such as Trois Petits Cochons® Petits Toasts) ; ½ pound Brie cheese, cut into 1-inch squares ; 1 cup fig preserves ; ½ cup toasted slivered almonds ; 1 teaspoon balsamic glaze (reduced balsamic vinegar), or more to taste ; 1 pinch fresh thyme, or more to taste	15 mins	10	40 appetizers	132.3	5.1	Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.
Puff Pastry Pinwheels with Smoked Salmon and Cream Cheese	appetizers-and-snacks	½ (17.5 ounce) package frozen puff pastry, thawed ; ½ (8 ounce) container herbed cream cheese ; 7 ounces sliced smoked salmon ; 1 sprig fresh dill, finely chopped, or to taste	45 mins	15	15 pinwheels	132	7.6	Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with smoked salmon slices and sprinkle with dill, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and wrap in plastic wrap. Refrigerate for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Slice puff pastry roll into 1/4-inch-thick slices and lay on the prepared baking sheet. Bake on the center rack of the preheated oven until lightly browned and puffed up, 20 to 25 minutes.
Baked Hummus	appetizers-and-snacks	2 (8 ounce) containers prepared hummus ; 1 ¼ cups crumbled feta cheese ; ⅔ cup chopped Kalamata olives ; ⅔ cup chopped fresh tomato ; 2 tablespoons olive oil	25 mins	16	4 cups	131.1	3.9	Preheat oven to 350 degrees F (175 degrees C). Spread hummus evenly in 8x8-inch baking dish; sprinkle with feta cheese. Toss olives and tomatoes together in a bowl; layer on top of feta. Drizzle with olive oil. Bake in the preheated oven until bubbly, 15 to 20 minutes.
Crostini with Goat Cheese, Sun-Dried Tomatoes, and Basil	appetizers-and-snacks	1 baguette, sliced ; ¼ cup extra-virgin olive oil ; salt and ground black pepper to taste ; 1 (11 ounce) log chevre (soft goat cheese) ; 1 (8 ounce) jar oil-packed sun-dried tomatoes, drained and cut into thirds ; 1 bunch fresh basil leaves, washed and dried	1 hr 5 mins	24	24 crostini	129.3	9.7	Preheat oven to 350 degrees F (175 degrees C). Arrange baguette slices on a large rimmed baking sheet and brush with olive oil. Season with salt and pepper. Bake in the preheated oven until golden, 15 to 20 minutes. Let cool on the baking sheet, about 30 minutes. Spread soft goat sheet onto each baguette slice and top with a few sun-dried tomato pieces. Cover with a basil leaf.
Brie and Caramelized Onion Pinwheels	appetizers-and-snacks	3 tablespoons butter ; 2 medium onions, thinly sliced ; 2 tablespoons brown sugar ; ½ teaspoon white wine vinegar ; 1 sheet frozen puff pastry, thawed ; 4 ounces Brie cheese, rind removed, softened ; 1 teaspoon caraway seeds, or more to taste ; 1 egg ; 2 teaspoons water	1 hr	18	18 pinwheels	126.8	8.3	Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature. Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife. Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices. Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.
Tonnato Sauce	appetizers-and-snacks	1 (7 ounce) jar olive oil-packed tuna, oil reserved ; ⅔ cup mayonnaise ; 6 oil-packed anchovy fillets ; ¼ cup extra-virgin olive oil, or more to taste ; 3 tablespoons lemon juice, or more to taste ; 2 tablespoons drained capers ; 1 clove garlic, minced, or more to taste ; 1 pinch cayenne pepper ; salt and freshly ground black pepper to taste	15 mins	16	2 cups tonnato sauce	126.3	0.6	Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Vegan Hearts of Palm Ceviche	appetizers-and-snacks	3 (14.1 ounce) cans hearts of palm, cut into 3/4-inch slices, juice reserved ; 3 plum tomatoes - peeled, seeded, and chopped ; ½ onion, finely chopped ; 3 serrano peppers, seeded and minced, or to taste ; ½ cup chopped cilantro leaves ; 2 tablespoons white vinegar ; 2 tablespoons olive oil ; ½ teaspoon dried oregano ; salt and ground black pepper to taste ; ½ cup pitted green olives ; 1 avocado - peeled, pitted, and sliced	20 mins	6	6 servings	125.4	3.3	Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers. Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.
Owl Veggie Tray	appetizers-and-snacks	½ cup ranch dressing ; 1 cucumber, sliced ; 1 (10 ounce) basket cherry tomatoes ; 1 yellow bell pepper, cut out 1 small triangle, and the rest into strips ; 2 carrots, cut into sticks ; ¼ green bell pepper, cut into 2 triangles	20 mins	6	6 servings	124.9	5.5	Use an oval platter for your veggie tray. Pour ranch dressing into 2 small bowls. Place 1 cherry tomato in the middle of each of the bowls of ranch dip to create the eyes. Set them toward the end of the oval platter. Place 2 green bell pepper pieces on top for the ears. Use cucumber slices to make an oval-shaped body below the eyes. Place a row of cherry tomatoes around the cucumbers to outline the body. Place yellow bell peppers on the sides of the body as wings. Use carrot sticks for feet and side feathers.
Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella	appetizers-and-snacks	2 ¼ teaspoons active dry yeast ; ¼ cup warm water ; 1 teaspoon white sugar ; 3 ½ cups all-purpose flour ; 1 tablespoon chopped fresh rosemary ; 1 ½ teaspoons kosher salt (such as Diamond Crystal®) ; 11 fluid ounces warm water ; 3 tablespoons extra-virgin olive oil, divided ; 2 tablespoons all-purpose flour ; 1 ½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt) ; 42 slices thinly sliced mortadella ; 42 leaves fresh basil (Optional); 21 fresh mozzarella balls (ciliegine), cut in half ; appetizer picks	4 hrs 35 mins	42	42 servings	124	8.6	Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes. Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl. Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours. Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle. Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours. Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt. Position your oven rack slightly lower than center, and place a baking stone on the rack. Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone. Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone. Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes. Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.
Spicy Avocado Snack	appetizers-and-snacks	1 cup ripe avocado, halved and pitted ; ½ lemon, juiced ; 2 tablespoons hot sauce (such as Valentina®), or to taste ; 2 pinches kosher salt	10 mins	2	2 servings	123.9	3.3	Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel. Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.
Gruyere Gougeres	appetizers-and-snacks	1 cup water ; ½ cup unsalted butter ; ½ teaspoon white sugar ; 1 cup all-purpose flour ; ¾ cup grated Gruyere cheese ; ⅛ teaspoon cayenne pepper (Optional); ⅛ teaspoon ground black pepper ; 2 tablespoons grated Gruyere cheese ; 3 eggs, or more as needed	52 mins	15	30 cheese puffs	123.8	6.4	Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute. Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly. Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg. Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff. Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.
Vegan Eggplant with Tahini	appetizers-and-snacks	2 large eggplants ; ¼ cup tahini ; 2 lemons, juiced ; 1 clove garlic, grated ; 2 tablespoons pomegranate molasses, divided ; salt ; 1 tablespoon extra-virgin olive oil, or more to taste ; ½ bunch fresh parsley, chopped	2 hrs	6	6 servings	123.1	6.8	Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife. Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour. Peel eggplant and cut flesh into large cubes. Place into a bowl. Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
Smoked Mullet Spread	appetizers-and-snacks	1 whole large smoked mullet ; 2 (12 ounce) containers whipped cream cheese, softened ; 1 (5 ounce) bottle sweet hot sauce	20 mins	36	36 servings	122.3	2.2	Pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards. In a small mixing bowl combine the meat, cream cheese and hot sauce. Mash the mixture well. Refrigerate overnight.
Slow Cooker Buffalo Chicken Dip	appetizers-and-snacks	2 (8 ounce) skinless, boneless chicken breasts ; ½ teaspoon salt ; ¼ teaspoon ground black pepper ; ¼ teaspoon garlic powder ; 1 (8 ounce) package reduced-fat cream cheese (Neufchatel) ; 1 (8 ounce) container sour cream ; ½ cup Buffalo wing sauce (such as Frank's® Red Hot) ; ½ cup shredded sharp Cheddar cheese	4 hrs 10 mins	16	16 servings	119.6	3	Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid. Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.
Boranie Bademjan (Persian Eggplant Yogurt Dip)	appetizers-and-snacks	2 (1 pound) eggplants ; ⅔ cup Greek yogurt ; 4 cloves garlic, peeled and crushed ; 4 teaspoons chopped fresh mint ; 2 teaspoons fresh lime juice ; 1 teaspoon olive oil ; 1 teaspoon salt ; ½ teaspoon freshly ground black pepper ; ¼ teaspoon powdered saffron (Optional); 2 teaspoons hot water (Optional); 1 sprig fresh mint, stemmed ; 1 teaspoon Greek yogurt	1 hr 13 mins	4	4 servings	116	8	Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Prick eggplants all over with a fork and place on the baking sheet. Bake in the preheated oven, turning frequently, until soft, about 40 minutes. Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh. Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish. Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.
Dairy-Free Keto and Vegan Chocolate Fat Bombs	appetizers-and-snacks	½ cup melted coconut oil ; ½ cup almond butter ; ½ cup unsweetened cocoa powder	35 mins	16	16 fat bombs	115.6	1.9	Blend coconut oil, almond butter, and cocoa powder in a food processor until creamy, about 2 minutes. Fill mini muffin cups with the mixture and chill in the refrigerator until set, about 30 minutes.
Tot Sliders	appetizers-and-snacks	32 frozen potato rounds (such as Ore-Ida® Crispy Crowns®) ; 2 tablespoons vegetable oil ; 8 ounces ground beef (85% lean) ; ¼ pinch kosher salt ; ¼ teaspoon black pepper ; 4 slices American cheese ; 1 tablespoon ketchup, or to taste ; 1 tablespoon mustard, or to taste ; 16 pickled gherkins, drained ; 16 toothpicks	35 mins	16	16 mini sliders	114.1	8.4	Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a 10x15-inch baking pan, then spread into a single layer. Bake in the preheated oven, turning once halfway through, until browned and crisp, 15 to 18 minutes. Meanwhile, put ground beef on a sheet of waxed paper. Top with another sheet and press beef into a 4x6-inch rectangle. Remove top sheet. Sprinkle beef with salt and pepper, then cut into sixteen 1x1 1/2-inch rectangles. Break each cheese slice into quarters; fold quarters over to make 16 pieces of double-layered cheese. Cook beef in a large skillet over medium heat until browned on one side, about 3 minutes. Turn burgers over, top with cheese; cook, covered, until beef is no longer pink in centers and cheese has melted, about 3 minutes. Top 1 tot with a cheeseburger, ketchup, mustard, pickle, and another tot; spear stack with a toothpick. Repeat with remaining ingredients.
Chourico Breakfast Salsa	appetizers-and-snacks	1 small onion, chopped ; ¼ pound Portuguese hot chourico sausage ; 1 large tomato, coarsely chopped ; 3 drops hot sauce ; 1 small chile pepper, diced (Optional); ½ teaspoon fresh lime juice (Optional)	35 mins	4	4 servings	112.4	4	Spray a medium-sized nonstick skillet with cooking spray. Heat skillet over medium heat and stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Thinly slice sausage and then chop it into 1/4-inch cubes. Stir sausage into skillet with onions. Stir tomato into sausage mixture and adjust heat to medium-high. Stir in chile pepper, if using. Mix in hot sauce. Cook, stirring occasionally, until tomatoes have broken down and most of the liquid has evaporated, 10 to 15 minutes. Remove from heat and stir in lime juice. Serve warm.
Onion Skin Colored Eggs	appetizers-and-snacks	5 yellow onions ; 5 red onions ; 12 eggs	50 mins	12	1 dozen	108.2	7.3	Remove the colored skins from the outsides of the yellow and red onions. Save the rest of the onion for other uses. Cut cheesecloth into 5 inch squares. Place a couple of pieces of onion skin onto a square of cheesecloth and set an egg on top. Gather the cheesecloth around the egg so that it is covered with onion skin. Secure with a rubber band. Repeat with remaining eggs and onion skins. Fill a large pot with cold water and add the wrapped eggs. Cover and bring to a boil, then remove from the heat and let stand for 10 to 15 minutes. Afterwards, rinse the eggs under cold water and snip off the rubber bands to remove the cheesecloth. Rinse and dry the eggs.
Chocolate Cranberry Nut Balls	appetizers-and-snacks	4 ounces whole grain teff ; 4 ounces shredded coconut ; 2 ounces chia seeds ; 2 ounces milled flax seed ; 1 pound raw walnuts ; 12 ounces raw almonds ; 12 ounces semisweet chocolate chips  ; 8 ounces chopped dates ; 5 ounces dried cranberries ; 4 ounces roasted pumpkin seeds (pepitas) ; 1 (16 ounce) jar natural peanut butter, melted ; 6 ounces honey	8 hrs 33 mins	120	10 dozen balls	107.4	7	Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed. Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed. Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.
Swiss Cheese Toasts	appetizers-and-snacks	1 cup shredded Swiss cheese ; ½ cup mayonnaise ; ½ cup sour cream ; 1 (.7 ounce) package dry Italian-style salad dressing mix ; 24 thin slices baguette ; 1 green bell pepper, minced	25 mins	24	24 toasts	106.7	9.3	Preheat oven to 400 degrees F (200 degrees C). Mix Swiss cheese, mayonnaise, sour cream, and Italian-style salad dressing mix in a bowl until well blended. Spread cheese mixture onto one side of each bread slice. Sprinkle green bell pepper over the cheese mixture. Arrange bread onto a baking sheet. Bake bread slices in preheated oven until the cheese is bubbly and the bread toasted, 10 to 12 minutes.
Quick and Easy Party Pinwheels with Cream Cheese and Ham	appetizers-and-snacks	½ (17.5 ounce) package frozen puff pastry, thawed ; 1 (8 ounce) package cream cheese, softened ; 6 ounces deli-sliced ham	30 mins	24	24 servings	106	4.7	Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of cream cheese over the puff pastry. Cover with ham slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet. Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Chicken Liver Pate with Currants	appetizers-and-snacks	½ cup dried currants ; 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®) ; 1 cup butter, divided ; 1 onion, finely chopped ; 2 cloves garlic, minced ; 2 pounds chicken livers, trimmed ; ½ cup heavy whipping cream ; 1 teaspoon dried thyme ; ½ teaspoon ground allspice ; salt and ground black pepper to taste	4 hrs 26 mins	32	4 cups	105.7	2.5	Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour. Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes. Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper. Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.
Roasted Portabello Mushrooms with Blue Cheese	appetizers-and-snacks	2 portobello mushroom caps ; 1 tablespoon balsamic vinegar reduction, or to taste ; freshly ground black pepper ; 3 tablespoons crumbled blue cheese ; 1 tablespoon roasted pine nuts, or to taste ; ¼ teaspoon crushed garlic	50 mins	2	2 servings	104.8	6.2	Preheat oven to 425 degrees F (220 degrees C). Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar. Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Artichoke Heart and Chopped Olive Crostini	appetizers-and-snacks	15 small (2x2-inch) sourdough bread slices ; 3 tablespoons extra-virgin olive oil ; 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped ; 1 (2.5 ounce) can sliced black olives, drained and diced ; ½ Roma tomato, seeded and diced ; 2 tablespoons minced onion ; 1 tablespoon extra-virgin olive oil ; ½ cup grated Parmesan cheese, divided	30 mins	15	15 servings	104.7	9.5	Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil. Bake in preheated oven until crisp, 8 to 10 minutes. Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl. Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese. Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
Green Garlic Dip	appetizers-and-snacks	3 green garlic (garlic scapes), cut into pieces ; 2 tablespoons chopped fresh cilantro ; 2 tablespoons olive oil ; 1 tablespoon dry sherry ; lemon, juiced ; ½ jalapeno pepper, seeded and coarsely chopped ; 1 cup sour cream ; salt and black pepper to taste	1 hr 10 mins	8	2 cups	104.6	4.1	Place the green garlic, cilantro, olive oil, sherry, lemon juice, and jalapeno pepper into a blender or food processor. Blend until pureed. Scrape into a bowl, and mix in the sour cream until evenly blended. Season to taste with salt and black pepper. Refrigerate before serving.
Apple Smiles	appetizers-and-snacks	1 Red Delicious apple ; 3 tablespoons peanut butter ; 15 mini marshmallows, or more as needed	15 mins	4	4 apple smiles	103	8.6	Slice apple into 4 sections and cut away stem and seeds. Etch the skin of each section with a paring knife to form "lips." Carve out some of the skin to form a "mouth" between the "lips." Spread peanut butter into the "mouth." Arrange the mini marshmallows on top of the peanut butter to form the "teeth." Bite into the fleshly part of the apple so the "teeth" are facing outward.
Edamame Roasted Garlic Hummus	appetizers-and-snacks	1 bulb garlic ; 2 tablespoons olive oil, divided, or more as needed ; 2 cups shelled edamame ; ½ cup roughly chopped cilantro ; ⅓ cup tahini ; ¼ cup lemon juice ; 1 teaspoon salt ; 1 teaspoon smoked paprika	1 hr 25 mins	8	8 servings	102.6	4.1	Preheat oven to 350 degrees F (175 degrees C). Trim about 1/4 inch off the top of the garlic bulb, to expose the cloves; drizzle with 1 tablespoon olive oil and wrap in aluminum foil. Bake in the preheated oven until soft, about 1 hour. Let cool until easily handled, about 10 minutes. Squeeze roasted garlic cloves into a food processor. Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and salt. Process until smooth, adding more oil if needed, about 3 minutes. Transfer to a serving dish and sprinkle with smoked paprika.
Air Fryer Mini Peppers Stuffed with Cheese and Sausage	appetizers-and-snacks	8 ounces bulk Italian sausage ; 1 (16 ounce) package miniature multi-colored sweet peppers ; 2 tablespoons olive oil, divided ; 1 (8 ounce) package cream cheese, softened ; ½ cup shredded Cheddar cheese ; 2 tablespoons crumbled blue cheese (Optional); 1 tablespoon finely chopped fresh chives  ; 1 clove garlic, minced ; ¼ teaspoon ground black pepper ; 2 tablespoons panko bread crumbs	1 hr 5 mins	20	20 stuffed mini peppers	100.6	2.3	Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside. Preheat an air fryer to 350 degrees F (175 degrees C). Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket. Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on. While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl. Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.
Savory Roasted Pumpkin Seeds	appetizers-and-snacks	1 cup raw pumpkin seeds ; 1 tablespoon salted butter, melted ; ½ tablespoon Worcestershire sauce ; ½ teaspoon garlic powder ; ½ teaspoon onion powder ; ¼ teaspoon salt, or more to taste	3 hrs 10 mins	4	4 servings	100.5	8.8	Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight. Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking. Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet. Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.
Deep-Fried Peanuts	appetizers-and-snacks	oil, or as needed ; 1 cup shelled raw peanuts ; salt to taste	10 mins	16	1 cup	100.4	0.7	Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.
Jalapeno-Cilantro Ranch Dip	appetizers-and-snacks	1 ½ (8 ounce) containers sour cream ; 1 cup roughly chopped fresh cilantro ; ¾ cup mayonnaise ; 3 jalapeno peppers, seeded and roughly chopped ; 1 (1 ounce) package dry ranch dressing mix	15 mins	20	2 1/2 cups	100.4	1.8	Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.
Roasted Edamame	appetizers-and-snacks	1 (16 ounce) package shelled edamame ; 1 tablespoon extra-virgin olive oil ; 1 tablespoon kosher salt	25 mins	8	2 cups	98.5	3.9	Preheat oven to 400 degrees F (200 degrees C). Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan. Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.
Boursin®-Style Cheese Spread	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; ¾ teaspoon garlic salt ; ¾ teaspoon dried chervil	5 mins	8	1 cup	98.1	0.8	Mix cream cheese, garlic salt, and chervil together in a bowl until smooth.
Garlic Scape Hummus	appetizers-and-snacks	3 garlic scapes ; 1 (15 ounce) can garbanzo beans, drained ; ⅓ cup tahini ; ¼ cup freshly squeezed lime juice, or more to taste ; ⅛ teaspoon chili powder ; 1 teaspoon salt, or to taste ; 2 tablespoons extra-virgin olive oil ; 1 teaspoon snipped garlic chives (Optional)	10 mins	12	1 1/2 cups	97.9	6.2	Remove the blossom end and the opposite fibrous end of each garlic scape. Remove any fibrous skin by breaking the scapes into 1-inch pieces and peeling it off. Keep the skin on young and pliable scapes; chop coarsely. Place drained garbanzo beans in the bowl of a food processor. Add chopped scapes, tahini, lime juice, and chili powder. Process until smooth, scraping down the sides of the bowl. Add water, 1 tablespoon at a time, if hummus is too stiff. Pulse until hummus has the desired consistency. Season with salt. Transfer to a bowl, drizzle with olive oil, and sprinkle with snipped garlic chives.
Family Ties Chipotle Deviled Eggs and Bacon	appetizers-and-snacks	3 cups water ; 7 dried chipotle chiles, stemmed and seeded ; ⅓ cup sliced onion ; 5 tablespoons cider vinegar ; ¼ cup ketchup ; 2 garlic cloves, crushed ; ¼ teaspoon salt ; ¼ cup heavy whipping cream (Optional); 12 eggs ; 4 thick slices maple-cured bacon, cut into 1-inch pieces ; ½ cup mayonnaise ; 2 tablespoons shredded Cheddar cheese	2 hrs 10 mins	24	24 deviled eggs	95.9	1.3	Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour. Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish. Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste. Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.
Chile Cheese Triangle Toasts	appetizers-and-snacks	¼ cup mayonnaise ; ¼ cup shredded Mexican cheese blend ; 2 tablespoons butter, room temperature ; 2 tablespoons canned diced jalapeno peppers ; 1 teaspoon hot pepper sauce (such as Tabasco®) ; 6 slices potato bread, crusts removed and bread cut into 4 triangles	15 mins	12	24 toasts	95.8	6.4	Preheat oven to 400 degrees F (200 degrees C). Mix mayonnaise, Mexican cheese blend, butter, jalapeno peppers, and hot sauce together in a bowl; spread onto each bread triangle. Place triangles on a baking sheet. Bake in the preheated oven until toasts are lightly browned, about 5 minutes.
Captain's Avocado Bean Dip	appetizers-and-snacks	½ large avocado - peeled, pitted, and quartered ; 3 tablespoons salsa ; 3 tablespoons mayonnaise ; 2 teaspoons lime juice ; ½ teaspoon chili powder ; ½ teaspoon ground cumin ; ½ teaspoon garlic powder ; ½ (16 ounce) can refried beans	40 mins	8	8 servings	95.4	3.9	Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.
Vern's Obatzda-Style Cheese	appetizers-and-snacks	1 head garlic ; 1 teaspoon olive oil ; 16 ounces Camembert cheese, rind removed and cheese cut into pieces ; 2 (8 ounce) packages cream cheese ; 1 (5 ounce) package grated Parmesan cheese ; 3 ounces shredded extra-sharp Cheddar cheese ; 1 cup German-style beer ; ¼ cup butter ; ½ cup minced onion ; 2 teaspoons caraway seeds ; ½ teaspoon paprika	2 hrs 45 mins	48	6 cups	94.7	1.2	Preheat oven to 400 degrees F (200 degrees C). Bring all the refrigerated ingredients to room temperature. Slice the top off the garlic, exposing the cloves. Place in a square of aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic. Roast in the preheated oven until garlic is tender, 35 to 40 minutes. Cool roasted garlic completely. Combine Camembert cheese, cream cheese, Parmesan cheese, Cheddar cheese, beer, and butter in a food processor; process until smooth. Add roasted garlic cloves, onion, caraway seeds, and paprika; process until smooth. The mixture may be a little on the "soupy" side but will firm up upon refrigeration; transfer to an air-tight container and refrigerate until flavors blend, at least 2 hours.
5-Minute Guacamole	appetizers-and-snacks	1 ripe avocados, finely chopped ; 8 cherry tomatoes, finely chopped ; ¼ onion, finely chopped ; 1 teaspoon minced garlic ; salt and ground black pepper to taste	5 mins	4	4 servings	94.3	3.4	Combine chopped avocado, cherry tomatoes, onion, and garlic in a bowl. Season with salt and pepper. Mix to combine.
Cam's Hummus	appetizers-and-snacks	2 cups peeled garlic cloves ; 1 cup canola oil ; 1 tablespoon cumin seeds ; 4 cups garbanzo beans, undrained ; ⅔ cup tahini ; ½ cup fresh lemon juice ; 2 teaspoons kosher salt, or to taste	36 mins	48	6 cups	94.3	6.1	Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature. Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder. Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid. Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.
Sarah's Everything Caulipower Crackers	appetizers-and-snacks	aluminum foil ; 1 (12 ounce) package cauliflower pizza crust ; 2 tablespoons olive oil ; ⅓ cup thinly shaved Parmesan cheese ; 1 ½ teaspoons everything bagel seasoning	22 mins	15	15 servings	93.2	9.6	Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top. Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning. Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.
Marshmallow Fruit Dip	appetizers-and-snacks	2 (8 ounce) packages cream cheese, softened ; 1 (16 ounce) container sour cream ; 1 (14 ounce) can condensed milk ; 1 (7 ounce) jar marshmallow creme	5 mins	48	6 cups	92.2	8.3	Stir cream cheese, sour cream, condensed milk, and marshmallow creme together in a bowl until smooth.
Avocado-Tomatillo Dip with Jalapenos and Cilantro	appetizers-and-snacks	7 ounces fresh tomatillos, husks discarded and tomatillos rinsed ; ¼ cup thickly sliced white onion ; 1 fresh jalapeno chili ; ½ cup packed fresh cilantro sprigs ; 2 Hass avocados ; ½ teaspoon salt	15 mins	8	2 cups	91.5	2.4	Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well. Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain. Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.
Italian Pinwheels	appetizers-and-snacks	1 sheet frozen puff pastry, thawed ; 7 ounces shredded mozzarella cheese ; 6 slices mortadella  ; 1 egg, beaten	1 hr 5 mins	24	24 pinwheels	90.6	4.7	Lightly dust a rolling pin. Unroll puff pastry and roll out to a rectangle. Cut into 2 pieces lengthwise. Sprinkle one of the puff pastry pieces with 1/2 of the mozzarella cheese and cover with 3 slices of mortadella. Roll up lengthwise into a tight roll. Repeat with remaining ingredients. Cover rolls with parchment paper and freeze for 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheets, leaving space in between the slices since they will puff up when baking. Bake in the preheated oven on the center racks until lightly browned and puffed up, about 17 minutes. Rotate baking sheets halfway through for even baking.
Delicious Non-Traditional Guacamole	appetizers-and-snacks	1 avocado, halved and pitted ; 2 tablespoons chopped onion ; 1 ½ tablespoons hot salsa ; 1 tablespoon nutritional yeast ; ½ teaspoon salt, or to taste	10 mins	4	4 servings	90.3	1.8	Scoop avocado flesh into a bowl; mash with a potato masher and stir until somewhat smooth. Top avocado with onion and salsa. Sprinkle nutritional yeast and salt over the guacamole.
Curried Celery	appetizers-and-snacks	½ cup cream cheese, softened ; ½ cup raisins, finely chopped ; 2 tablespoons minced peeled apple ; 1 teaspoon medium curry powder, or to taste ; ½ teaspoon lemon juice ; 8 stalks celery, or as needed, cut into thirds	20 mins	8	24 pieces	89.8	9.1	Mix cream cheese, raisins, apple, curry powder, and lemon juice until smooth. Spread onto celery.
Cherry Tomato Bites	appetizers-and-snacks	18 cherry tomatoes ; ½ cup creamy salad dressing (such as Miracle Whip®) ; 1 (3 ounce) can bacon bits (such as Hormel®) ; ⅓ cup chopped green onions ; 3 tablespoons grated Parmesan cheese (such as Sargento®) ; 2 tablespoons chopped fresh parsley (Optional)	20 mins	9	18 bites	89.2	3.3	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. 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.
Atomic Cheese Ball	appetizers-and-snacks	3 (8 ounce) packages cream cheese, softened ; 1 bunch green onions, chopped ; 8 roasted jalapeno peppers, seeded and chopped, or to taste ; 1 (4 ounce) jar dried beef, chopped ; 1 tablespoon seasoned salt ; 1 teaspoon garlic powder	8 hrs 15 mins	30	1 cheese ball	88.6	1.3	Beat cream cheese in a medium bowl with an electric mixer until light and fluffy. Mix green onions, jalapeno peppers, beef, seasoned salt, and garlic powder into cream cheese. Form cheese mixture into a ball; refrigerate 8 hours to overnight.
Marinated Roasted Red Peppers	appetizers-and-snacks	4 large red bell peppers, halved, with stems and seeds removed ; ¼ cup olive oil ; 2 cloves garlic, pressed ; 1 tablespoon balsamic vinegar ; ½ teaspoon salt ; ½ teaspoon dried basil ; ¼ teaspoon seasoned pepper	3 hrs 45 mins	8	8 servings	87.6	4	Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place bell peppers, skin side-up, on the prepared baking sheet. Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes. Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips. Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.
Vegan Queso	appetizers-and-snacks	1 cup raw cashews ; 2 ½ cups hot water, divided ; 2 tablespoons nutritional yeast ; 2 tablespoons fresh salsa ; 2 cloves garlic, roughly chopped ; 1 teaspoon ancho chile powder ; 1 teaspoon Dijon mustard ; ¾ teaspoon ground cumin ; ¾ teaspoon kosher salt	15 mins	10	10 servings	87.3	4.8	Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain. Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.
Deviled Egg Surprise	appetizers-and-snacks	6 eggs ; 4 tablespoons crumbled goat cheese, divided ; 3 tablespoons finely chopped pecans, divided ; 3 tablespoons mayonnaise ; 2 tablespoons mango chutney ; ¼ teaspoon salt ; ⅛ teaspoon pepper	50 mins	12	12 deviled eggs	86.2	1.5	Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, chutney, salt, and pepper. Place egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites, cover, and refrigerate until ready to serve. Immediately before serving, sprinkle with remaining goat cheese and pecans.
Peach Apple Salsa	appetizers-and-snacks	1 cup diced peaches ; ½ cup diced apple ; ½ cup diced avocado ; ½ cup diced tomato ; ⅓ cup chopped green onion ; ¼ cup chopped fresh cilantro ; 2 tablespoons lemon juice ; 2 tablespoons olive oil ; 1 teaspoon toasted sesame oil ; 1 teaspoon ground cumin ; 1 jalapeno pepper, seeded and minced ; salt and ground black pepper to taste	3 hrs 20 mins	6	6 servings	85.8	4	Mix peaches, apple, avocado, tomato, green onion, cilantro, lemon juice, olive oil, sesame oil, cumin, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap and refrigerate for flavors to blend, at least 3 hours.
Meat Pillows	appetizers-and-snacks	2 (8 ounce) packages cream cheese, softened ; 1 (4.25 ounce) can chopped black olives, drained ; 1 teaspoon garlic powder, or to taste ; 4 (2 ounce) packages thinly sliced deli beef (such as Carl Buddig®)	15 mins	24	24 servings	84.4	0.7	Mix cream cheese, olives, and garlic powder in a bowl. Spoon 1 tablespoon cream cheese mixture into the middle of each beef slice; fold beef slice over filling to create a pillow. Secure the edges with a dot of cream cheese mixture.
Christmas Cranberry Spread	appetizers-and-snacks	1 cup cream cheese, softened ; ½ cup whole berry cranberry sauce ; ½ cup crumbled feta cheese ; ½ cup sliced almonds ; ½ cup chopped green onions ; ½ cup chopped orange bell pepper ; ½ cup creamy salad dressing (such as Miracle Whip®)	15 mins	24	24 servings	84.3	3.6	Combine cream cheese, cranberry sauce, feta cheese, almonds, green onions, orange pepper, and creamy salad dressing in a bowl.
Lavender Ginger Spread	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package goat cheese, softened ; 2 tablespoons honey-flavored Greek-style yogurt ; 2 tablespoons finely chopped candied ginger ; 1 tablespoon water ; ½ teaspoon dried lavender flowers	8 hrs 10 mins	20	20 servings	83.9	1.1	Beat cream cheese, goat cheese, yogurt, ginger, water, and lavender together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Asian Turkey Meatballs	appetizers-and-snacks	1 pound ground turkey ; ½ cup minced cilantro ; ½ cup dry bread crumbs ; 1 egg, lightly beaten ; 2 scallions, minced ; 1 tablespoon vegetable oil ; 1 tablespoon sesame oil ; 2 tablespoons soy sauce ; 2 slices fresh ginger, or more to taste ; ¼ cup brown sugar ; ¼ cup soy sauce ; 1 tablespoon rice vinegar ; 1 box toothpicks	40 mins	18	18 small meatballs	81.6	5.5	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet. Bake in the preheated oven until well browned, 20 to 25 minutes. Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups. Serve meatballs alongside sauce, with toothpicks for dipping.
Smoky Chicken Jerky	appetizers-and-snacks	1 ½ pounds frozen skinless, boneless chicken breasts ; ¾ cup low-sodium soy sauce ; ¼ cup teriyaki marinade ; 1 tablespoon Worcestershire sauce ; 2 teaspoons dried parsley ; 1 teaspoon lemon juice ; 1 teaspoon smoked salt ; 1 teaspoon ground ginger ; 1 teaspoon garlic powder ; 1 teaspoon ground black pepper ; 1 teaspoon crushed red pepper (Optional); cooking spray	5 hrs 15 mins	12	12 servings	80.9	2.9	Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen. Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight. Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray. Place chicken strips on the rack as close together as possible without having them touch. Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Keto Chocolate-Coconut Fat Bombs	appetizers-and-snacks	1 cup shredded unsweetened coconut ; 2 scoops pure stevia powder ; 3 tablespoons butter, softened ; 3 tablespoons coconut oil, softened ; 2 tablespoons unsweetened cocoa powder, or more to taste ; 1 tablespoon all-purpose blend stevia sweetener (such as Pyure®) ; 5 drops liquid sweetener (such as SucraDrops®) ; 20 roasted almonds	50 mins	20	20 fat bombs	80.2	3.9	Line a small baking sheet with parchment paper. Combine coconut, stevia powder, butter, coconut oil, cocoa powder, stevia blend, and liquid sweetener in a bowl; mix well. Spread out on the prepared baking sheet. Scatter almonds on top and press in. Refrigerate until set, about 30 minutes. Remove from fridge and cut into pieces.
Easy Grilled Chicken Wings	appetizers-and-snacks	20 chicken wings ; 2 tablespoons olive oil, or more as needed ; 3 teaspoons garlic salt ; 3 teaspoons ground black pepper	40 mins	20	20 chicken wings	79.8	0.2	Preheat an outdoor grill for high heat and lightly oil the grate. Tuck in the chicken wing flaps so the wing forms a triangle. Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill. Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.
Tangy Cheese Bites	appetizers-and-snacks	1 (1 pound) loaf unsliced Italian bread ; ¾ cup butter, cubed ; ½ (8 ounce) package cream cheese, cubed ; 1 ½ cups shredded sharp Cheddar cheese ; 1 ½ cups crumbled blue cheese ; 3 egg whites ; 1 teaspoon paprika	30 mins	54	4 1/2 dozen	79.5	4.2	Preheat the oven to 375 degrees F (190 degrees C). Butter 2 baking sheets. Cut crusts off bread. Cut bread into 1 1/2-inch cubes; set aside. Melt butter in a large saucepan over medium heat. Stir in cream cheese until melted. Remove from heat; stir in Cheddar and blue cheeses until melted. Beat egg whites in a small bowl until stiff peaks form. Fold into the cheese mixture. Dip bread cubes in the cheese, turning to coat. Place dipped bread cubes on the prepared baking sheets. Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes. Serve warm.
Marinated Mushrooms for Antipasto	appetizers-and-snacks	1 pound small mushrooms, stemmed ; 4 tablespoons extra-virgin olive oil ; 3 tablespoons white wine vinegar ; ½ red onion, finely chopped ; 2 tablespoons finely chopped fresh oregano ; 2 tablespoons finely chopped fresh thyme ; 2 cloves garlic cloves, pressed ; ½ teaspoon salt ; ½ teaspoon freshly ground black pepper	5 hrs 25 mins	8	8 servings	79.1	2.3	Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool. Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
Curry Dip for Crudites	appetizers-and-snacks	1 cup reduced-fat mayonnaise ; ½ cup ketchup ; 1 tablespoon curry powder ; 1 tablespoon Worcestershire sauce ; 1 teaspoon ground white pepper	5 mins	12	1 1/2 cups	77.9	4.6	Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.
Greek Feta Hot Spread (Tyrokafteri)	appetizers-and-snacks	1 (8 ounce) package feta cheese, crumbled well ; 3 hot green peppers, stemmed, or more to taste ; 1 cup full-fat Greek yogurt ; ⅓ cup olive oil ; 2 tablespoons sweet red pepper paste (Optional); 1 tablespoon white vinegar ; 1 clove garlic, mashed (Optional); 1 pinch cayenne pepper	15 mins	20	2 1/2 cups	77.6	1.3	Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.
Beer-Marinated Deer Jerky	appetizers-and-snacks	2 pounds lean venison, cut into thin strips ; 1 (12 fluid ounce) can or bottle beer (such as Budweiser®) ; ½ cup soy sauce ; ½ cup Worcestershire sauce ; 1 tablespoon salt ; 1 teaspoon minced fresh garlic ; 1 teaspoon curry powder ; ½ teaspoon ground black pepper, or more to taste ; ½ teaspoon ground ginger	14 hrs 15 mins	16	16 servings	77.5	3.2	Removing all fat and gristle from venison. Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight. Remove venison from the marinade and shake off excess. Discard the remaining marinade. Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces. Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.
Chipotle-Mango Guacamole	appetizers-and-snacks	4 avocados, mashed ; 2 Roma (plum) tomatoes, diced ; 1 mango - peeled, seeded, and diced ; ½ bunch cilantro, chopped ; ½ red onion, diced ; 3 chipotle peppers in adobo sauce, chopped ; 1 jalapeno pepper, diced ; 2 tablespoons sour cream ; 2 tablespoons lime juice ; 2 cloves garlic, minced ; ½ teaspoon cayenne pepper ; ½ teaspoon ground cumin ; ½ teaspoon black pepper	25 mins	20	5 cups	77.3	2.7	Stir avocados, tomatoes, mango, cilantro, red onion, chipotle pepper, jalapeno pepper, sour cream, lime juice, garlic, cayenne pepper, cumin, and black pepper together in a bowl.
Cacio e Pepe Taralli (Savory Italian Pretzels)	appetizers-and-snacks	1 cup all-purpose flour ; 2 teaspoons freshly ground black pepper ; 1 teaspoon kosher salt ; ¼ cup white wine ; 2 tablespoons olive oil ; ½ cup finely grated Parmigiano-Reggiano cheese	2 hrs 5 mins	12	12 taralli	77.3	8	Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes. Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®). Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet. Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated. Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.
Halloween Shrimp Cocktail Brain	appetizers-and-snacks	1 (.25 ounce) package unflavored gelatin ; ½ cup cold water ; 1 ½ ounces Asian bean thread vermicelli noodles ; 4 cups boiling water, or as needed ; 1 (8 ounce) jar cocktail sauce ; 2 pounds cooked shrimp - peeled, tails removed, and shrimp chopped ; 1 stalk celery, chopped, or more to taste ; ½ (8 ounce) can water chestnuts, chopped, or more to taste ; 1 brain-shaped gelatin mold ; 1 (8 ounce) jar cocktail sauce	8 hrs 25 mins	20	1 large mold	77.1	6.5	Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes. Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat. Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined. Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight. Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail sauce around the edges to create pool of "blood."
Sunflower-Soy Butter	appetizers-and-snacks	1 cup roasted, salted soy beans (soy nuts) ; 1 cup roasted sunflower seeds ; 1 cup dried cranberries ; 2 teaspoons vanilla extract ; 2 tablespoons ground cinnamon ; 2 teaspoons chopped fresh ginger ; 1 pinch salt ; 1 ½ cups cold water, or as needed	30 mins	16	3 cups	77	7.9	Grind soy nuts in a food processor until finely chopped; add sunflower seeds, and grind until fine. Remove the nuts from the food processor, then grind the dried cranberries until fine. Return nuts to the bowl of the food processor along with vanilla, cinnamon, ginger, and salt. Pulse to mix thoroughly. With the processor running, slowly pour in the water until the mixture reaches a spreadable consistency.
Black Forest Ham and Asparagus Bundles	appetizers-and-snacks	48 fresh 3-inch asparagus tips ; 3 cups water ; 1 teaspoon kosher salt ; 12 thin slices Black Forest ham, halved crosswise ; 4 ounces soft goat cheese ; 24 10-inch fresh chives	30 mins	12	12 servings	75.6	1.7	Combine asparagus tips, water, and kosher salt in a skillet; bring to a boil and cook until asparagus is tender to the bite but still crisp, about 2 minutes. Drain asparagus in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain and pat asparagus dry with paper towels. Place a piece of ham on a work surface, curved side of ham towards the top. Put 1/2 teaspoon goat cheese in center of ham and top with 2 asparagus spears, tips pointing to curved side of ham. Fold left and right sides of ham over filling, and tie bundle together with a chive. Repeat with remaining asparagus, ham, goat cheese, and chives.
Taramousalata (Greek Caviar Spread)	appetizers-and-snacks	1 potato ; 8 slices white sandwich bread ; 2 cups milk ; ½ cup carp roe ; 1 small onion, chopped ; ¼ cup fresh lemon juice ; ½ cup olive oil, or more if needed ; 2 Greek olives (Optional)	2 hrs 5 mins	28	3 1/2 cups	74.3	5.7	Preheat an oven to 450 degrees F (230 degrees C). Prick the potato in several places with a fork and place on a baking sheet. Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop. Place the bread slices in a shallow dish; pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk. Blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency; chill. Garnish with the Greek olives to serve.
Hummus and Tapenade Sandwich Spread	appetizers-and-snacks	¼ cup pitted Kalamata olives, drained ; 2 tablespoons pitted green olives ; 1 (8 ounce) container hummus ; 1 tablespoon tahini ; 1 teaspoon minced fresh Italian parsley ; 1 teaspoon minced fresh rosemary ; ½ teaspoon ground coriander ; ⅛ teaspoon garlic powder ; ⅛ teaspoon onion powder ; ⅛ teaspoon ground black pepper	2 hrs 20 mins	8	8 servings	74	3	Place Kalamata olives and green olives in a food processor; pulse until minced. Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined; cover and refrigerate, at least 2 hour or preferably overnight.
Blackened Corn and Jicama Pico de Gallo	appetizers-and-snacks	2 cups fresh corn kernels ; 2 cups peeled, chopped jicama ; 1 cup diced red onion ; 1 cup small diced white onion ; 1 cup small diced red bell pepper ; ½ cup small diced green bell pepper ; ¼ cup olive oil ; 2 tablespoons white vinegar ; 1 ½ tablespoons salt ; 2 teaspoons ground cumin ; 2 teaspoons ground black pepper ; 1 teaspoon red wine vinegar ; 1 teaspoon chili powder ; 2 cups fresh cilantro leaves, finely chopped ; 1 ½ cups small diced tomatoes ; 1 lime, zested and juiced	25 mins	16	16 servings	73.7	7	Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes. Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Roasted Red Pepper and Feta Bruschetta	appetizers-and-snacks	1 (12 inch) baguette, cut into 1/2-inch thick slices ; ¼ cup extra-virgin olive oil for brushing, or as needed ; 1 red bell pepper, halved and seeded ; 1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes ; ¼ cup thinly sliced cherry tomatoes ; 6 kalamata olives, pitted and chopped ; 2 tablespoons minced green onion ; 1 tablespoon basil pesto ; 1 tablespoon extra virgin olive oil ; 1 teaspoon lemon juice ; 1 clove garlic, minced ; ¼ cup grated Parmesan cheese, divided	55 mins	24	24 appetizers	73.2	4.9	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet. Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes. Transfer pepper halves to a bowl and cover with plastic wrap. Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers. Mix chopped roasted red pepper, feta cheese, cherry tomatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese. Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.
Smoked Salmon Tartare	appetizers-and-snacks	6 ounces cold-smoked salmon, finely chopped ; 2 teaspoons minced shallot ; 2 teaspoons olive oil ; 2 teaspoons dill pickle brine (juice) ; 16 crackers ; 2 teaspoons grated lemon zest ; 2 teaspoons minced fresh chives ; fresh cracked black pepper to taste	10 mins	8	8 servings	72.9	4.3	Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined. Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.
Pimento Cheese without Cream Cheese	appetizers-and-snacks	2 cups shredded aged sharp Cheddar cheese, at room temperature ; ½ cup jarred pimento peppers, drained and finely chopped ; ¼ cup chopped green onions ; ½ cup mayonnaise (such as Duke's®) ; 1 teaspoon freshly ground black pepper ; ½ teaspoon kosher salt ; ¼ teaspoon cayenne pepper ; 1 dash hot pepper sauce	15 mins	24	3 cups	72.4	0.5	Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl. Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl. Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.
Easy Beet Hummus	appetizers-and-snacks	2 small cooked beets, chopped ; 1 (15 ounce) can chickpeas, drained with liquid reserved ; 2 tablespoons fresh lemon juice ; 2 tablespoons tahini ; 1 clove garlic, minced ; ¾ teaspoon salt ; ¼ teaspoon cumin	10 mins	8	8 servings	72.3	8.5	Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Pear Hedgehog	appetizers-and-snacks	¼ cup slivered almonds ; ½ (15 ounce) can pear halves, drained ; 12 raisins	10 mins	4	4 hedgehogs	71.7	7.8	Stick slivered almonds all over pear halves so they resemble spikes, leaving the pointy side of the pear empty for the face. Stick 2 raisins in the face part for eyes and one on the front for the nose.
Air Fryer Herb-Seasoned Chicken Wings	appetizers-and-snacks	1 cooking spray (such as Pam®) ; 8 chicken wings ; 1 teaspoon ground black pepper ; 1 teaspoon Hungarian paprika ; 1 teaspoon ground cumin ; 1 teaspoon garlic powder ; 1 teaspoon onion powder ; 1 teaspoon herbes de Provence ; ½ teaspoon kosher salt	30 mins	8	8 chicken wings	71.5	0.6	Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray. Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings. Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side.
Easy Raita with Mint and Cilantro	appetizers-and-snacks	2 (7 ounce) containers Greek yogurt ; 1 cucumber, peeled and diced ; 2 tablespoons chopped fresh mint ; 2 tablespoons chopped fresh cilantro ; ½ teaspoon ground cumin ; salt and ground black pepper to taste	15 mins	8	8 servings	70.9	3.2	Combine Greek yogurt, cucumber, mint, cilantro, cumin, salt, and pepper in a bowl; mix well.
Cranberry-Turkey Pinwheels	appetizers-and-snacks	½ cup cream cheese, softened ; ½ cup whole-berry cranberry sauce ; 4 (10 inch) flour tortillas ; 12 ounces thinly sliced roast turkey ; 4 ounces thinly sliced Swiss cheese, chopped ; 2 ounces thinly sliced Granny Smith apple	1 hr 10 mins	32	32 pinwheels	70.5	6.6	Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples. Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.
Eggplant Parmesan Bites	appetizers-and-snacks	1 tablespoon sea salt (such as Diamond Crystal®), divided ; 1 small eggplant, cut into 1/2-inch rounds ; 1 cup Italian-seasoned bread crumbs ; 1 egg ; 1 teaspoon olive oil, or more as needed ; ½ cup ricotta cheese ; 24 pita chips, or more to taste ; 24 cherry tomatoes, or more to taste ; 24 basil leaves, or more to taste	1 hr 15 mins	24	24 servings	70.5	8.1	Preheat oven to 375 degrees F (190 degrees C). Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant. Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides. Arrange coated eggplant on a baking sheet and drizzle with olive oil. Bake in the preheated oven until lightly browned, about 10 minutes. Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant. Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes. Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
Gluten-Free Crackers	appetizers-and-snacks	⅓ cup garbanzo bean flour, or more as needed ; ⅓ cup sorghum flour ; ⅓ cup rice bran ; ⅓ cup water ; 1 tablespoon Italian seasoning ; 1 tablespoon vegetable oil ; 1 teaspoon baking powder ; 1 teaspoon honey ; kosher salt to taste	30 mins	8	2 dozen	69.7	8.3	Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll. Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.
Cowboy Dip	appetizers-and-snacks	2 roma (plum) tomatoes, seeded and chopped ; 1 (4 ounce) can chopped black olives ; 1 (4 ounce) can chopped green chilies ; 3 green onions, chopped ; 3 tablespoons olive oil ; 1 ½ tablespoons red wine vinegar ; 1 teaspoon garlic salt	15 mins	8	8 servings	69.5	1.9	Mix tomatoes, black olives, green chiles, green onions, olive oil, vinegar, and garlic salt in a bowl.
Homemade Brazilian Cheese Crackers (Sequilhos de Queijo)	appetizers-and-snacks	1 ¼ cups sifted all-purpose flour ; ¾ cup unsalted butter ; 2 tablespoons unsalted butter ; 1 ½ cups finely grated Parmesan cheese ; 1 cup finely grated Gruyere cheese ; ½ teaspoon salt	1 hr 37 mins	45	45 crackers	67.9	2.7	Combine sifted flour and 3/4 cup plus 2 tablespoons cold butter in the bowl of a food processor; pulse briefly until dough starts to form. Add Parmesan cheese, Gruyere cheese, and salt and process for 1 more minute. Turn out dough onto a lightly floured work surface and shape into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Cut off small portions of dough with an ice cream scoop or your hands and flatten with your hands. Place unbaked crackers onto the preheated baking sheet, leaving space between them. Bake in the preheated oven, rotating the baking sheet halfway, until crackers are lightly browned, 12 to 15 minutes.
Air Fryer Artichoke Hearts	appetizers-and-snacks	1 (14 ounce) can quartered artichoke hearts in water, drained ; 2 teaspoons grated Parmesan cheese ; ¼ teaspoon Italian seasoning ; ¼ teaspoon salt ; ⅛ teaspoon ground black pepper ; ⅛ teaspoon garlic powder ; 1 tablespoon olive oil	17 mins	4	4 servings	67.2	4.4	Preheat the air fryer to 390 degrees F (200 degrees C). Pat artichoke hearts dry with a paper towel to remove excess moisture and place in a bowl. Sprinkle with Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat. Place in the air fryer basket and cook for 4 minutes. Shake basket and continue cooking until artichokes begin to brown and edges are crispy, 3 to 4 minutes more. Serve immediately.
Deviled Eggs	appetizers-and-snacks	1 (12.3 ounce) package light firm tofu, drained ; ½ cup cider vinegar ; ¼ cup chickpeas (Optional); 1 tablespoon spicy brown mustard ; 1 tablespoon nutritional yeast ; 1 pinch cayenne pepper, or to taste ; salt and ground black pepper to taste ; 1 tablespoon chopped fresh chives ; 1 pinch paprika	1 hr 10 mins	4	4 deviled "eggs"	67.1	4.4	Wrap drained tofu in a clean, lint-free dish towel and place on a plate. Set another plate or block of butter on top. Place in the refrigerator to drain for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a small baking dish with parchment paper. Unwrap tofu and discard accumulated liquid. Cut tofu widthwise into 4 equal pieces. Carve each piece into the shape of half an egg white using a spoon. Hollow out the center of each piece to create a spot for the "yolk." Reserve all the scraps. Marinate "egg whites" in cider vinegar in a shallow dish for 10 to 15 minutes. Remove from vinegar and transfer to the prepared baking dish. Bake tofu in the preheated oven for 10 minutes. Combine tofu scraps, chickpeas, mustard, nutritional yeast, cayenne pepper, salt, and pepper in a food processor; blend until smooth. Spoon mixture into a resealable plastic bag and snip off one corner. Pipe the chickpea mixture into the hollows in the tofu. Garnish with chives and paprika. Chill before serving.
Heirloom Tomato Bruschetta	appetizers-and-snacks	1 pound small heirloom tomatoes, halved ; ¼ cup chopped fresh basil ; 2 tablespoons truffle-infused olive oil (such as Olevano) ; kosher salt and ground black pepper to taste ; 2 tablespoons olive oil, or more as needed ; 1 tablespoon chopped garlic ; 1 French baguette, cut into 1-inch-thick slices ; 1 clove garlic, peeled and halved	25 mins	24	24 slices	65.3	8.2	Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside. Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove. Spoon tomato mixture over the baguette slices.
Fruity Dip	appetizers-and-snacks	1 (3 ounce) package orange flavored Jell-O® ; 2 cups sour cream ; 2 tablespoons amaretto liqueur ; 1 tablespoon chopped semisweet chocolate ; 1 (8 ounce) container frozen whipped topping, thawed	20 mins	32	4 cups	65.1	5.1	In a medium bowl, combine gelatin, sour cream, amaretto, chocolate and whipped topping and stir until well blended. Chill until serving.
Maple-Smoked Duck Breasts	appetizers-and-snacks	2 boneless duck breast halves, skin on ; 2 tablespoons kosher salt ; 2 teaspoons cracked black pepper ; 3 tablespoons maple syrup ; 2 teaspoons maple syrup ; maple wood chips	15 hrs 10 mins	8	8 servings	64.4	6.4	Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours. Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup. Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.
Smoked Eggs	appetizers-and-snacks	6 fresh raw eggs in the shell ; salt and ground black pepper to taste	2 hrs 5 mins	6	6 eggs	62.9	0.3	Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature. Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.
Black Bean Hummus without Tahini	appetizers-and-snacks	1 (15 ounce) can no-salt-added black beans, drained and rinsed ; ¼ cup fresh cilantro ; ¼ cup lime juice ; 1 jalapeno pepper, trimmed and seeded ; 1 tablespoon sesame oil ; 4 cloves garlic ; 1 teaspoon ground cumin ; ¼ teaspoon ground paprika ; ¼ teaspoon cayenne pepper	10 mins	8	8 servings	61.8	6.2	Combine black beans, cilantro, lime juice, jalapeno pepper, sesame oil, garlic, cumin, paprika, and cayenne pepper in a food processor or blender; blend until smooth.
Fluffy Pumpkin Dip	appetizers-and-snacks	1 (15 ounce) can solid pack pumpkin ; 1 (3.4 ounce) package instant cheesecake-flavored pudding mix ; 1 (16 ounce) container frozen whipped topping, thawed	35 mins	32	4 cups	61.6	6.3	Mix pumpkin and instant pudding mix in a large bowl. Fold whipped topping into the pumpkin mixture. Cover bowl with plastic wrap and refrigerate until set, at least 30 minutes.
Shrimp and Bacon Deviled Eggs	appetizers-and-snacks	8 eggs ; 3 slices bacon ; ¼ cup instant potato flakes ; ¼ cup fat-free mayonnaise ; 1 tablespoon chopped fresh chives ; 2 teaspoons Dijon mustard ; ½ teaspoon seafood seasoning (such as Old Bay®) ; ⅛ teaspoon freshly ground black pepper ; ⅛ teaspoon ground cayenne pepper ; 6 ounces cooked shrimp - peeled, deveined, and chopped ; 2 tablespoons chopped fresh parsley ; 2 tablespoons chopped fresh cilantro	1 hr	16	16 deviled eggs	61.6	1.7	Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle. Cut each egg in half lengthwise; place half the egg yolks in a bowl, reserving remaining yolks for another use. Mash yolks with a fork; stir in potato flakes, mayonnaise, chives, Dijon mustard, seafood seasoning, black pepper, and red pepper until smooth. Stir shrimp, parsley, and cilantro into yolk mixture. Arrange egg whites cut-side-up on a serving platter. Spoon about 1 rounded tablespoon yolk mixture into each egg white half; sprinkle with crumbled bacon.
Ladybug Crackers	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package buttery round crackers (such as Ritz®) ; 1 pint cherry tomatoes, halved ; 1 (4.25 ounce) can black olives, drained ; ½ bunch fresh chives, cut into 2-inch pieces	15 mins	35	35 servings	61.6	4.2	Spread cream cheese onto crackers. Make an incision in the cherry tomato halves, but don't cut all the way through, to form wings. Place tomato wings on each cracker and an olive as the head. Trim olives so they point upwards if necessary. Stick 2 chives into each olive as antennae.
Salmon Wraps	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; 2 tablespoons chopped fresh dill ; 2 tablespoons chopped fresh chives ; 1 tablespoon lemon juice ; 3 (8 inch) flour tortillas ; 6 slices smoked salmon	10 mins	24	24 servings	61	3.5	Mix cream cheese, dill, chives, and lemon juice together in a bowl. Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.
Baked Onion Bhajis	appetizers-and-snacks	2 teaspoons extra-virgin olive oil, or as needed ; 5 small onions, thinly sliced ; ¼ teaspoon chili powder ; ½ teaspoon ground turmeric ; ½ teaspoon ground coriander ; ¼ teaspoon ground cumin ; ¼ teaspoon ground ginger ; 5 tablespoons chickpea flour ; ½ teaspoon ground cumin ; ½ teaspoon ground coriander ; 1 pinch salt ; 1 tablespoon tomato puree ; 1 tablespoon water, or as needed ; 1 tablespoon extra-virgin olive oil, divided, or to taste	1 hr 10 mins	8	8 bhajis	60	5.7	Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat. Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir. Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.
Fresh Corn Salsa with Orange and Lime	appetizers-and-snacks	1 ½ cups corn kernels ; 2 roma (plum) tomatoes, diced small ; 2 tablespoons minced jalapeno pepper ; 1 tablespoon minced fresh cilantro ; 1 tablespoon orange juice ; 1 tablespoon lime juice ; 1 tablespoon olive oil ; ½ teaspoon salt	2 hrs 15 mins	6	2 cups salsa	59.2	7.3	Mix corn, tomatoes, jalapeno pepper, cilantro, orange juice, lime juice, olive oil, and salt together in a bowl. Cover with plastic wrap and refrigerate for at least 2 hours.
Santa Finger Food for Christmas	appetizers-and-snacks	½ (4 ounce) package crumbled feta cheese ; ½ (3 ounce) package cream cheese, softened ; 2 tablespoons milk, or more as needed ; 1 (7 ounce) jar roasted red peppers ; ½ (8 ounce) package buttery round crackers ; 32 green peppercorns in brine, drained ; 16 capers ; 1 rib celery, thinly sliced	30 mins	16	16 servings	58.9	4.7	Combine feta cheese, cream cheese, and milk in a bowl and stir to combine. Press through a fine-mesh sieve, so cheese mixture is very fine. Spoon cheese mixture into a piping back with a round tip. Pipe a semi-circle of cheese mixture over the top third of each cracker. Cut red peppers into triangles and place into the semi-circle for Santa's hat. Pipe 2 small dots for the eyes and 1 for the nose. Place 1 peppercorn into each 'eye dot' for the pupils and 1 caper into the 'nose dot'. Pipe a beard on the bottom of the cracker and place 2 celery slices, curved side facing down, on top of the beard.
Smoked Salsa	appetizers-and-snacks	4 tomatoes, diced ; 2 onions, diced ; 1 green bell pepper, diced ; 1 red bell pepper, diced ; 1 yellow bell pepper, diced ; 1 orange bell pepper, diced ; 3 jalapeno peppers, diced ; 1 lime, juiced ; ¼ teaspoon garlic powder, or to taste ; salt and ground black pepper to taste ; 1 bunch fresh cilantro, finely chopped	3 hrs 30 mins	8	8 servings	57.8	9.9	Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions. Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours. Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.
Russian Deviled Eggs	appetizers-and-snacks	1 small beet, peeled ; 2 tablespoons mayonnaise ; 2 teaspoons Dijon mustard ; 2 teaspoons sweet pickle relish (Optional); 6 eggs ; 1 pinch ground paprika, or to taste ; salt and ground black pepper to taste ; 12 sprigs fresh cilantro (Optional)	1 hr 15 mins	12	12 deviled eggs	57.4	1.1	Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
Pocasset Smoked Bluefish Pate	appetizers-and-snacks	4 ounces cream cheese, softened ; 2 tablespoons butter, softened ; 1 tablespoon cognac ; 1 tablespoon lemon juice ; 1 tablespoon minced onion ; ½ teaspoon Worcestershire sauce ; 4 dashes hot sauce ; salt and ground black pepper to taste ; ½ pound skinless, boneless smoked bluefish, flaked	3 hrs 20 mins	16	1 cup	56.9	0.4	Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times. Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.
Authentic Taralli	appetizers-and-snacks	4 cups all-purpose flour ; ½ teaspoon fine sea salt, divided ; ¾ cup olive oil ; ¾ cup dry white wine	2 hrs 35 mins	60	60 taralli	56.8	6.2	Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes. Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table. Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough. Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Grissini with Prosciutto	appetizers-and-snacks	1 (3 ounce) package prosciutto ; 1 (3 ounce) package Italian breadsticks (grissini)	15 mins	12	12 servings	55.7	4.6	Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.
Smoked Bluefish Pate II	appetizers-and-snacks	1 pound skinless, boneless smoked bluefish ; ½ (8 ounce) package cream cheese, softened ; 3 tablespoons butter, room temperature ; 2 tablespoons cognac ; 1 tablespoon finely chopped onion ; ¼ teaspoon Worcestershire sauce ; 1 tablespoon lemon juice ; salt and ground black pepper to taste	15 mins	24	3 cups	54.4	0.2	Puree the bluefish, cream cheese, butter and cognac in a food processor. Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper. Blend well using the pulse setting. Transfer the mixture to a medium serving bowl, and chill until serving.
My Best Salsa	appetizers-and-snacks	2 cups chopped onions ; 1 (15 ounce) can tomato sauce ; 1 ½ cups chopped green bell pepper ; 1 cup chopped jalapeno peppers ; 1 (6 ounce) can tomato paste ; ⅓ cup vinegar ; 9 cloves garlic, minced ; 3 ½ teaspoons ground cumin ; 1 tablespoon salt ; 2 teaspoons ground black pepper ; ½ cup chopped fresh cilantro	30 mins	10	10 servings	52.5	8.8	Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.
Festive Finger Food with Smoked Salmon and Olives	appetizers-and-snacks	6 ounces smoked salmon ; 1 ripe avocado, halved and pitted ; 1 teaspoon lemon juice ; 5 slices dark square pumpernickel bread, quartered ; 2 sprigs finely chopped fresh dill, or to taste ; 1 cucumber, thinly sliced ; 20 toothpicks ; 10 black olives, pitted and halved	20 mins	20	20 servings	51.1	4	Cut smoked salmon into squares the size of the pumpernickel bread. Mash avocado and lemon juice together with a fork in a small bowl. Spread a thin layer of mashed avocado on each pumpernickel piece, cover with a piece of smoked salmon, and sprinkle with dill. Secure cucumber slices onto bread squares with toothpicks and stick half an olive on top.
Bananutter-Chia spread	appetizers-and-snacks	2 small bananas ; 2 tablespoons peanut butter ; 1 tablespoon chia seeds	5 mins	8	8 servings	51	5.7	Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.
Spider Deviled Eggs for Halloween	appetizers-and-snacks	6 eggs ; 1 tablespoon mayonnaise ; ¼ teaspoon Dijon mustard ; salt and freshly ground pepper to taste ; 12 black olives ; 1 pinch paprika (Optional)	50 mins	12	12 servings	50.1	0.4	Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined. Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.
Simple Spicy Salsa	appetizers-and-snacks	1 jalapeno pepper, or more to taste ; 1 serrano pepper ; 1 (28 ounce) can diced tomatoes with juice ; ½ white onion, coarsely chopped ; 2 garlic cloves, coarsely chopped ; ½ teaspoon salt	30 mins	4	4 servings	49.8	6.6	Bring a small saucepan of water to a boil. Poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. Reduce heat to medium and boil for 15 minutes. Drain. Cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. Pulse several times to your desired texture. Transfer to a serving bowl and stir in salt. If desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
Easy Cantaloupe Salsa	appetizers-and-snacks	4 cups bite-size chunks cantaloupe ; 2 (14.5 ounce) cans diced petite-cut tomatoes ; ½ red onion, diced ; ½ cup chopped fresh cilantro ; ½ yellow bell pepper, diced ; 4 jalapeno peppers, diced ; 2 tablespoons lemon juice ; 2 tablespoons lime juice ; 1 clove garlic, minced ; 1 tablespoon olive oil, or to taste ; salt and ground black pepper to taste	1 hr 20 mins	12	12 servings	48.7	6.9	Mix cantaloupe, tomatoes, red onion, cilantro, yellow bell pepper, jalapeno peppers, lemon juice, lime juice, and garlic together in a bowl. Add enough olive oil to moisten the salsa; season with salt and pepper. Refrigerate until chilled and flavors have combined, 1 to 2 hours.
Homemade Vegan Chive and Garlic Cream Cheese	appetizers-and-snacks	2 cups unsalted raw cashews ; 1 ½ teaspoons nutritional yeast ; ½ teaspoon Himalayan salt  ; 3 tablespoons plain non-dairy yogurt ; 1 tablespoon chopped fresh chives	9 hrs 10 mins	32	2 cups	48.4	2.4	Soak cashews in a bowl of water, 8 hours to overnight. Drain cashews and discard water. Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes. Add yogurt; mix until well combined. Stir in chopped chives. Let sit at room temperature for 1 hour before refrigerating.
Vegan Homemade Plain Cream Cheese	appetizers-and-snacks	2 cups unsalted raw cashews ; ½ teaspoon Himalayan pink salt ; 3 tablespoons plain non-dairy yogurt	9 hrs 10 mins	32	2 cups	47.9	2.4	Soak cashews in a bowl of water, 8 hours to overnight. Drain cashews and discard water. Combine cashews and salt in the bowl of a food processor; pulse until smooth and creamy, 10 to 15 minutes. Stir in yogurt; mix until well combined. Let sit at room temperature for 1 hour before refrigerating.
Chocolate Cranberry Nut Yogurt Dip	appetizers-and-snacks	2 cups fat-free Greek yogurt ; ¾ cup coarsely ground pecans ; ½ teaspoon ground nutmeg ; ½ cup chocolate chips ; 1 cup fresh cranberries	1 hr 15 mins	24	3 cups	47.1	3.1	Mix Greek yogurt, pecans, and nutmeg together in a bowl. Pulse chocolate chips in a food processor or blender to grind into a coarse powder; stir into the yogurt mixture. Chop cranberries in the food processor or blender; stir into the yogurt mixture. Refrigerate yogurt mixture until flavors combine, at least 1 hour.
Lion Veggie Tray	appetizers-and-snacks	1 (10 ounce) container hummus spread ; 3 black olives ; 1 red bell pepper, cut into long strips ; 3 chives, cut in half ; 2 round crackers ; 1 yellow bell pepper, cut into long strips ; 1 orange bell pepper, cut into long strips	20 mins	12	12 servings	46.8	2.7	Spoon hummus into a round bowl and place 2 olives into the hummus as eyes. Cut the third olive into strips for the mouth. Cut off a small triangle of red bell pepper for the nose. Stick halved chives sideways into hummus for whiskers and 2 crackers for the ears. Arrange bell pepper strips all around the lion head as a mane.
Ninfa's Green Tomato Salsa	appetizers-and-snacks	3 green tomatoes, chopped ; 4 fresh tomatillos - husked, rinsed, and chopped ; 1 jalapeno pepper, chopped ; 3 small garlic cloves ; 3 avocados - peeled, pitted, and sliced ; 4 sprigs cilantro ; 1 teaspoon salt ; 1 ½ cups sour cream	25 mins	40	5 cups	46.3	1.2	Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly. Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl. Stir sour cream into the blended mixture until smooth.
Soccer Cheese Ball Bites	appetizers-and-snacks	1 (8 ounce) package cream cheese, softened ; ½ cup medium-aged Gouda cheese, such as Prima Donna, finely shredded ; ½ teaspoon balsamic vinegar, or to taste ; 15 black olives, or as needed	30 mins	20	20 cheese balls	46	0.5	Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls. Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls.
Apple Frog for Kids	appetizers-and-snacks	¼ Granny Smith apple, cored ; 3 green grapes, halved ; 1 teaspoon cream cheese, softened ; 2 raisins	5 mins	1	1 serving	45.7	7.1	Lay the apple sideways on a plate; cut out a thin horizontal sliver for the mouth. Arrange 1 grape half on each side of the apple as arms. Cut out 2 little triangles from the other 4 grapes so they look like toes and fingers and arrange them as hands and feet. Shape cream cheese into 2 little balls and stick a grape into each as a pupil. Stick creme cheese eyes on top of the quartered apple.
Vegan Spring Rolls	appetizers-and-snacks	⅓ head cabbage, chopped ; 3 carrots, cut into matchstick-size pieces ; 1 cup finely chopped broccoli ; 2 tablespoons vegetable oil, or as needed, divided ; 1 onion, diced ; 1 cup chopped mushrooms ; 1 cup torn spinach ; 4 tablespoons liquid aminos (such as Bragg®) ; 1 tablespoon hoisin sauce ; 12 ounces rice paper sheets	1 hr 25 mins	12	12 servings	45.6	4	Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes. While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute. Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more. Preheat the oven to 200 degrees F (95 degrees C). Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.
Air Fryer Boursin®-Stuffed Wontons	appetizers-and-snacks	18 wonton wrappers ; 6 tablespoons garlic and herb cheese spread (such as Boursin®) ; water, as needed ; cooking spray	18 mins	18	18 stuffed wontons	43.4	4.7	Preheat the air fryer to 325 degrees F (160 degrees C). Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray. Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket. Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.
Mini Stuffed Peppers	appetizers-and-snacks	10 mini sweet peppers, sliced in half lengthwise ; 2 teaspoons extra virgin olive oil ; salt to taste ; 1 (5.5 ounce) package goat cheese, softened ; ⅓ cup grated Parmesan cheese ; 1 jalapeno pepper, seeded and minced ; ½ teaspoon minced garlic ; ½ teaspoon dried chopped chives ; 1 pinch freshly ground black pepper	25 mins	20	20 mini stuffed peppers	43	1	Preheat the oven to 400 degrees F (200 degrees C). Place halved peppers in a bowl. Add olive oil and salt; toss to combine. Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet. Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Simple Strawberry Salsa	appetizers-and-snacks	1 tablespoon lemon juice ; 1 ½ teaspoons white sugar ; 1 cup finely chopped strawberries ; 1 (8 ounce) can unsweetened crushed pineapple, drained ; 3 kiwis, peeled and finely chopped ; 1 naval orange, peeled and cut into small pieces	45 mins	10	10 servings	43	9.2	Stir lemon juice and sugar together in a bowl to dissolve the sugar; add strawberries, pineapple, kiwis, and orange pieces and stir to coat in the lemon juice mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Fresh Tomato Salsa Restaurant-Style	appetizers-and-snacks	4 large tomatoes, quartered and grated ; 4 scallions (green onions), chopped ; 1 clove garlic, pressed ; 2 slices canned jalapeno pepper, finely chopped ; ½ lime, juiced ; 2 tablespoons chopped fresh cilantro, or to taste ; ¼ teaspoon onion salt ; salt to taste	20 mins	4	4 servings	42.2	6.7	Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.
Potato Salad Bites	appetizers-and-snacks	6 russet potatoes, scrubbed and thinly sliced ; 3 tablespoons olive oil, or as needed ; salt and ground black pepper to taste ; ½ cup mayonnaise ; ½ cup sour cream ; 2 tablespoons Dijon mustard, or more to taste ; 2 tablespoons apple cider vinegar ; 1 teaspoon balsamic vinegar ; 1 pinch paprika ; salt and ground black pepper to taste ; 1 cup finely chopped celery ; ¾ cup finely chopped radishes ; ½ (14 ounce) jar cornichons, finely chopped ; 3 sprigs dill, divided ; 2 green onions, finely chopped	55 mins	60	60 bites	41.4	3.5	Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats. Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper. Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely. Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing. Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl. Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.
Crossing All Borders Fusion Dip and Spread	appetizers-and-snacks	1 orange bell pepper ; 1 fresh habanero chili (handle with gloves) ; ¼ cup chopped fresh flat-leaf parsley ; 2 tablespoons chopped fresh mint ; 1 avocado, peeled and pitted ; 1 tablespoon honey ; 1 tablespoon orange marmalade ; 1 tablespoon Dijon mustard ; ⅛ teaspoon gray sea salt ; ¼ cup rice wine vinegar ; ¼ cup water	1 hr 10 mins	12	1 1/2 cups	40.9	3.7	Preheat an oven to 500 degrees F (260 degrees C). Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes, turning the peppers once halfway through to ensure even cooking; transfer to a brown paper sandwich bag and close tight. Wait until the peppers are completely cooled, about 20 minutes. You can remove the skins by rubbing the peppers in the bag. It cuts the mess a lot. Discard the stem, skin, and seeds. Combine the roasted orange bell pepper, habanero pepper, parsley, mint, avocado, honey, orange marmalade, Dijon mustard, sea salt, rice wine vinegar, and water in a blender; blend until creamy and smooth.
Dandelion and Tomato Salad Appetizer	appetizers-and-snacks	2 cups dandelion leaves ; 1 cup crumbled feta cheese ; ½ cup finely chopped onion ; ¼ cup diced red bell pepper ; ¼ cup diced yellow bell pepper ; 1 clove garlic, minced ; ½ cup red wine vinaigrette salad dressing ; 1 teaspoon Worcestershire sauce ; ½ teaspoon Italian seasoning ; 15 Roma tomatoes, halved and seeded ; ½ cup Parmesan cheese	1 hr 40 mins	30	30 appetizers	40.8	2	Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic. Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour. Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Low-Cal Bean Dip	appetizers-and-snacks	1 (16 ounce) can cannellini beans, drained and rinsed ; 1 (7 ounce) jar roasted red bell peppers, drained and rinsed ; 1 small avocado, peeled and pitted ; ¼ cup chopped fresh basil ; 1 ½ tablespoons minced garlic ; 1 teaspoon lemon juice ; 1 teaspoon balsamic vinegar ; ½ teaspoon smoked paprika ; ½ teaspoon salt ; ½ teaspoon ground black pepper ; ¼ teaspoon curry powder ; 2 tablespoons extra-virgin olive oil	15 mins	24	3 cups	39.8	2.6	Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.
Everything Deviled Eggs	appetizers-and-snacks	6 large eggs ; 2 tablespoons full-fat plain Greek yogurt ; 1 teaspoon prepared yellow mustard ; 1 teaspoon white vinegar ; ½ teaspoon Worcestershire sauce ; ¼ teaspoon white sugar ; ¼ teaspoon everything bagel seasoning, or to taste ; 1 teaspoon sliced scallion greens	35 mins	12	12 deviled eggs	39.7	0.4	Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth. Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.
Lemon-Poppy Seed Fruit Dip	appetizers-and-snacks	1 (8 ounce) container sour cream ; 3 tablespoons frozen lemonade concentrate, thawed ; 2 teaspoons poppy seeds ; 1 pinch salt ; 1 slice lemon	5 mins	16	16 servings	38.6	2.3	Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.
Fabulous Olive Salsa by James	appetizers-and-snacks	1 ½ (5 ounce) jars green olives (such as Italica®) ; 1 (6 ounce) can pitted black olives, or more to taste ; 1 (4 ounce) can chopped green chilies ; 1 large white onion, cut into large chunks ; 2 tomatoes, cored ; 3 tablespoons olive oil ; 1 ½ tablespoons red wine vinegar ; 4 cloves garlic, peeled ; 3 drops hot pepper sauce (such as Tabasco®), or to taste	15 mins	25	25 servings	38.4	1.4	Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Air-Fried Olives	appetizers-and-snacks	⅓ cup all-purpose flour ; 1 large egg, beaten ; ½ cup panko bread crumbs ; ¼ cup grated Parmesan cheese ; 1 (6 ounce) jar jalapeno-stuffed green olives, drained ; nonstick cooking spray	35 mins	20	20 air-fried olives	37.6	4	Preheat an air fryer to 400 degrees F (200 degrees C). Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl. Coat olives first in flour, then in egg, and finally in the bread crumb mixture. Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray. Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.
Smoked Fish Pate	appetizers-and-snacks	8 ounces smoked whitefish, skinned and boned ; ¼ cup mayonnaise ; ¼ cup unsalted butter, at room temperature  ; ½ teaspoon Worcestershire sauce	10 mins	28	1 3/4 cups	37.5	0.1	Place the whitefish, mayonnaise, butter, and Worcestershire sauce into a food processor. Pulse until the mixture is smooth.
Cucumber Crocodile	appetizers-and-snacks	1 large cucumber ; 1 ½ cups Cheddar cheese cubes ; 2 black whole peppercorns  ; 1 slice carrot ; 1 ½ cups red grapes ; toothpicks	40 mins	24	24 servings	36.8	0.5	Cut a small slice of cucumber off the bottom so the cucumber is leveled and lays flat. Make a horizontal cut in the front, about 3 inches deep, and cut out a thin slice of cucumber for the mouth. Cut a zigzag pattern into the top and bottom of the mouth using a small, sharp knife to create teeth. Bend a toothpick in half and stick inside the mouth, so it stays open a little bit. Cut out 2 half-circles of Cheddar cheese to make the eyes and push in a peppercorn as the pupil. Let carrot slice peek out of the mouth for the tongue. Skewer 1 Cheddar cube and 1 grape on toothpicks and stick them into the cucumber crocodile.
Salsa with Avocado	appetizers-and-snacks	1 (8 ounce) can tomato sauce ; 1 cup water ; 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®) ; 3 tomatoes, quartered ; 2 green onions, trimmed ; 1 bunch fresh cilantro, stems trimmed ; 1 (1/2 inch) piece jalapeno pepper with seeds, or more to taste ; 1 teaspoon salt, or to taste ; 2 avocados, diced ; 2 tomatoes, diced	1 hr 15 mins	24	24 servings	36.6	1.8	Combine tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender; blend until combined, 10 to 15 seconds. Pour tomato sauce mixture into a bowl. Stir in avocados and 2 diced tomatoes. Cover salsa with plastic wrap and refrigerate for 1 hour before serving.
Fun Santa Vegetable Tray	appetizers-and-snacks	1 head cauliflower, separated into florets ; 2 red bell peppers, cut into strips ; ½ cucumber, sliced ; 1 cup cherry tomatoes ; 2 black olives	20 mins	8	8 servings	35.2	4.5	Create a Santa face out of all the vegetables: cauliflower for the beard, red bell peppers for hat and mouth, cucumber slices for the face, cherry tomatoes for nose and shoulders, and olives for the eyes.
Air Fryer Vegan Buffalo Tofu Bites	appetizers-and-snacks	1 (8 ounce) container extra-firm tofu ; 4 tablespoons cornstarch ; 4 tablespoons unsweetened rice milk ; ¾ cup panko bread crumbs ; ⅛ teaspoon garlic powder ; ⅛ teaspoon paprika ; ⅛ teaspoon onion powder ; ⅛ teaspoon freshly ground black pepper ; ⅔ cup vegan Buffalo wing sauce (such as Frank's®)	8 hrs 40 mins	20	20 tofu bites	34.9	6.1	Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight. Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry. While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl. Preheat an air fryer to 375 degrees F (190 degrees C). Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk. Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces. Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned. Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.
Cute Grape Caterpillars for Kids	appetizers-and-snacks	20 green grapes ; 1 tablespoon cream cheese, softened ; 10 miniature semisweet chocolate chips ; skewers	15 mins	4	4 servings	31.4	4.4	Pick out the 5 nicest looking grapes. Place 2 small dollops of cream cheese on each one for the eyes and stick in mini chocolate chips for the pupils. Thread 3 to 4 grapes, depending on length of your skewers, lengthwise onto a skewer, followed by the grape with the eyes horizontally. Repeat with the other grapes.
Grandma Skerston's Secret Salsa	appetizers-and-snacks	4 serrano chile peppers, chopped, or more to taste ; 4 green onions, chopped, or more to taste ; 4 cloves garlic, chopped ; 5 roma (plum) tomatoes, chopped ; 1 bunch fresh cilantro, stems removed ; 1 (28 ounce) can crushed tomatoes (such as Contadina®) ; 1 pinch white sugar ; 1 pinch lemon pepper, or to taste	20 mins	12	12 servings	30.8	5	Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl. Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.
Caprese Skewers	appetizers-and-snacks	1 (8 ounce) container small fresh mozzarella balls  ; 1 (4 ounce) package fresh basil leaves ; 1 (10.5 ounce) container cherry tomatoes, halved ; 24 small skewers, or as needed ; salt and ground black pepper to taste	15 mins	24	24 skewers	30.5	0.8	Wrap each mozzarella ball with a basil leaf. Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.
Air Fryer Roasted Salsa	appetizers-and-snacks	4 Roma tomatoes, halved lengthwise ; 1 jalapeno pepper, halved and seeded ; ½ red onion, cut into 2 wedges ; cooking spray ; 4 cloves garlic, peeled ; ½ cup chopped cilantro ; 1 lime, juiced ; salt to taste	35 mins	6	6 servings	29.7	4.9	Preheat the air fryer to 390 degrees F (200 degrees C). Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process. Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes. Transfer vegetables to a cutting board and allow to cool for 10 minutes. Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.
Vitamix® Hummus	appetizers-and-snacks	2 (15 ounce) cans chickpeas ; 6 tablespoons extra-virgin olive oil, divided ; 1 ½ tablespoons minced garlic ; 1 lemon ; ⅓ cup tahini (sesame seed paste) ; ½ teaspoon salt ; 1 dash ground cumin, or more to taste	15 mins	64	4 cups	29.7	1.9	Pour 1 can of chickpeas with its liquid into a Vitamix® blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender. Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender. Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin. Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.
Golden Gazpacho Dip	appetizers-and-snacks	¾ pound yellow tomatoes ; 1 yellow bell pepper, quartered, seeded, cut into large pieces ; 1 yellow squash, halved lengthwise and cut into large pieces ; 1 tablespoon cider vinegar or white balsamic vinegar ; 4 teaspoons olive oil ; ¾ teaspoon salt ; ⅓ cup snipped fresh dill	20 mins	10	2 1/ cups	29.6	1.9	Core tomatoes and cut a shallow X in bottom of each with a knife. Fill a bowl with ice and cold water. Blanch tomatoes in a large pot of boiling water for 10 seconds. Remove with a slotted spoon and immediately transfer to ice water. Peel tomatoes, then halve horizontally. Squeeze tomatoes over a bowl to remove seeds. Pulse pepper, squash, vinegar, olive oil, and salt in food processor 2 or 3 times, until very coarse. Cut tomatoes into large chunks, add to food processor along with dill, and pulse several times until combined but still slightly chunky. Serve immediately or chill until ready to serve.
Jewel's Roasted Corn Salsa	appetizers-and-snacks	3 ears fresh sweet corn, husked and silks removed ; ½ red onion, diced ; ½ cup roughly chopped fresh cilantro ; 2 fresh jalapeno peppers, diced ; 3 tablespoons freshly squeezed lime juice ; 1 clove garlic, minced ; salt to taste	2 hrs 15 mins	10	10 servings	28.4	5.4	Preheat an outdoor grill for high heat and lightly oil the grate. Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Remove to a plate and allow to cool. Meanwhile, place red onion, cilantro, jalapeno peppers, lime juice, garlic, and salt in a bowl. Cut corn kernels from the cobs and add to the onion mixture. Mix well, gently breaking up any large corn chunks with the spoon. Discard cobs. Cover and refrigerate for at least 2 hours.
Christmas (Red, White and Green) Salsa	appetizers-and-snacks	7 radishes, cut into 1/4-inch chunks, or more to taste ; ¼ cup chopped cilantro ; ¼ onion, cut into 1/4-inch chunks ; 1 tablespoon finely chopped ginger ; 1 tablespoon oil ; ½ jalapeno pepper, finely chopped ; ½ lime, juiced	15 mins	6	6 servings	27	1.2	Mix radishes, cilantro, onion, ginger, oil, jalapeno pepper, and lime juice together in a bowl.
Horse Eyes (Olive Skewers)	appetizers-and-snacks	10 strips bacon ; 30 garlic-stuffed green olives ; 30 toothpicks	25 mins	30	30 olive skewers	26.8	0	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut each bacon strip into 3 pieces. Wrap 1 piece of bacon around an olive and secure with a toothpick; place on a broiling pan. Continue with remaining bacon pieces and olives. Broil in the preheated oven until bacon is crisp, but not burned, 10 to 15 minutes.
Edible Red Cabbage Bowl	appetizers-and-snacks	1 head red cabbage	10 mins	10	1 edible cabbage bowl	26	4.4	Peel any wilted or dry leaves from the cabbage. Cut the top 1/3 from the cabbage. Carefully slice the bottom of the cabbage, just enough so it doesn't roll around. (If you accidentally cut it crooked don't worry. It will sit on a slight angle as creative flare.) Cut most of the middle of the cabbage by cutting a little chunk at a time until a bowl is formed, leaving a 1/2-inch border for the sides of the bowl.
Spanish Stuffed Olive Tapas with Feta	appetizers-and-snacks	30 blanched almonds ; 1 (4 ounce) package crumbled feta cheese ; ½ onion, minced ; 3 cloves garlic, minced ; 1 tablespoon extra-virgin olive oil ; 30 green olives, pitted	8 hrs 48 mins	30	30 servings	26	0.8	Toast almonds in a skillet over medium heat, stirring constantly, until lightly browned, about 3 minutes. Allow to cool, about 15 minutes. Combine feta cheese, onion, and garlic in a small bowl. Add olive oil and mix into a smooth paste. Spoon a little bit of feta paste into each olive and stick an almond inside. Cut very large almonds in half. Refrigerate before serving, 8 hours to overnight. Serve with toothpicks stuck into the olives.
DSF's Fresh Mango Salsa	appetizers-and-snacks	1 mango - peeled, seeded, and diced ; 2 roma (plum) tomatoes, diced ; ½ small red onion, diced ; ¼ cup chopped fresh cilantro ; 1 serrano pepper, seeded and minced, or more to taste ; 3 cloves garlic, minced ; 1 lime, juiced ; salt and ground black pepper to taste	55 mins	8	8 servings	24.8	5.5	Stir mango, tomatoes, onion, cilantro, serrano pepper, and garlic together in a bowl. Drizzle lime juice over the mango mixture and mix well. Season with salt and black pepper. Refrigerate until flavors blend and salsa is cold, at least 30 minutes.
Creepy Halloween Eyeballs	appetizers-and-snacks	¼ cup strawberry jam ; 1 (11 ounce) can lychees, drained ; ½ (6 ounce) container fresh blueberries ; toothpicks	20 mins	20	20 eyeballs	23.5	6	Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Salsa Costena	appetizers-and-snacks	6 costeno amarillo chile peppers ; ½ pound tomatillos, husked ; 1 clove garlic ; ½ cup chopped onion ; ⅓ cup chopped fresh cilantro ; ½ teaspoon salt	45 mins	8	1 cup	23.4	2.7	In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside. Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain. Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth. Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Chilean Pebre Sauce	appetizers-and-snacks	2 Roma tomatoes, quartered ; 1 bunch fresh cilantro (leaves and stems), chopped ; 6 scallions, chopped ; 5 cloves garlic ; 3 tablespoons red wine vinegar ; 2 tablespoons chile-garlic sauce (such as Huy Fong Foods®) ; ½ tablespoon olive oil ; ½ teaspoon garlic salt	2 hrs 5 mins	8	2 cups	22.6	2.4	Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.
Salsa Roja	appetizers-and-snacks	1 quart vegetable stock ; 8 large dried ancho chiles, stemmed and seeded ; 3 plum tomatoes, chopped ; 1 small onion, chopped ; 1 small dried red chile, stemmed and most seeds discarded ; 3 cloves garlic, chopped ; 1 tablespoon light brown sugar ; 1 tablespoon vegetable oil ; 2 teaspoons ground cumin ; 2 teaspoons kosher salt ; 1 teaspoon freshly ground black pepper ; 1 tablespoon cider vinegar	25 mins	32	1 quart	21.9	2.3	Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes. Cover saucepan and remove from heat; let stand for 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.
Trout Caviar 'Fish and Chips'	appetizers-and-snacks	2 ounces golden trout roe ; 120 potato chips (such as PopChips®) ; ½ cup sour cream, or as needed ; 2 tablespoons chopped fresh chives	45 mins	60	60 servings	19.1	1.2	Spread potato chips on a flat surface. Spoon sour cream into a small resealable plastic bag. Press the sour cream into a corner and cut the corner of the bag off with scissors. Pipe about 1/4 to 1/2 teaspoon sour cream into the center of each chip. Top sour cream with about 1/2 gram trout caviar; garnish caviar with a few pieces of chopped chive.
Mast-o-Laboo (Beet Yogurt)	appetizers-and-snacks	1 pinch white sugar, or to taste ; 2 beets, peeled ; 1 cup plain yogurt ; 1 pinch salt	1 hr 55 mins	12	1 1/2 cups	19.1	2.4	Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely. Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use. Stir beets into yogurt in a bowl; season with salt.
LittleBitFae's Fresh Tomato Salsa	appetizers-and-snacks	½ cup minced onion ; ½ cup fresh cilantro leaves ; 1 lime, juiced ; 8 tomatoes, peeled and chopped ; 2 jalapeno pepper, seeded and minced ; 1 jalapeno pepper, minced (with seeds) ; 5 cloves garlic, minced ; 1 teaspoon salt, or to taste ; ground black pepper to taste	1 hr 20 mins	16	16 servings	18.6	3	Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water. Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened. Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
Red-Ribbon Roasted Salsa	appetizers-and-snacks	10 dried chipotle peppers ; 12 roma (plum) tomatoes ; ¼ yellow onion, coarsely chopped ; 2 cloves garlic, or more to taste ; 2 tablespoons white vinegar ; 2 teaspoons salt ; 1 pinch ground black pepper, or to taste (Optional); 1 lime, juiced, or more to taste (Optional)	3 hrs	12	12 servings	16.3	2.7	Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside. Preheat an outdoor grill for high heat and lightly oil the grate. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed. Refrigerate until flavors have blended, at least 2 hours to overnight.
Authentic Fire-Roasted Tex-Mex Salsa	appetizers-and-snacks	cooking spray ; 5 large Roma tomatoes, halved lengthwise ; ¼ large white onion ; 1 jalapeno pepper, stem removed ; ⅓ cup chopped fresh cilantro ; 1 lime, juiced ; 1 ½ teaspoons garlic salt, or to taste	20 mins	8	1 pint	14.3	2.4	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno. Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened. Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Everything Seasoning Phyllo Crackers	appetizers-and-snacks	10 sheets phyllo dough, thawed ; 3 tablespoons melted butter ; 1 egg white, lightly beaten ; 3 tablespoons everything bagel seasoning	35 mins	80	80 crackers	13.4	1.3	Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning. Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool. Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.
Crispy Whole Wheat Lavash Chips	appetizers-and-snacks	1 sheet whole wheat or regular lavash bread ; 1 tablespoon olive oil ; 3 tablespoons freshly grated Parmesan cheese, or to taste	30 mins	36	36 chips	13.2	1.4	Preheat oven to 350 degrees F (175 degrees C). Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet. Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container.
Truffle-Parmesan Phyllo Crackers	appetizers-and-snacks	2 tablespoons melted butter ; 1 tablespoon black truffle-infused olive oil ; 10 sheets phyllo dough, thawed ; 1 egg white, lightly beaten ; ⅓ cup finely grated Parmesan cheese ; black truffle salt to taste ; freshly ground black pepper to taste	35 mins	80	80 crackers	12.9	1.3	Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl. Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper. Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool. Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.
Chipotle Salsa	appetizers-and-snacks	10 medium (blank)s fresh tomatillos - husked, rinsed, and chopped ; 1 white onion, chopped ; ½ cup water, or more as needed ; 4 cloves garlic, minced ; 2 peppers chipotle peppers in adobo sauce, or more to taste ; ½ teaspoon salt ; ½ teaspoon ground white pepper ; ¼ teaspoon ground cumin ; ¼ teaspoon dried Mexican oregano	30 mins	15	15 servings	12.7	1.8	Combine tomatillos, onion, water, and garlic, in a saucepan. Cover and simmer, turning occasionally, until tomatillos turn slightly brown and become soft, 15 to 20 minutes. Add more water as needed, 1/4 cup at at time. Add chipotle peppers, salt, pepper, cumin, and oregano; mix to combine. Pour saucepan contents into a blender and blend until smooth. Allow to cool before serving.
Quick Tomatillo Guacamole	appetizers-and-snacks	1 avocado, chopped ; 1 large tomatillo, husked and chopped ; ½ white onion, roughly chopped ; 1 jalapeno pepper, seeded and chopped, or more to taste ; 1 clove garlic, chopped, or more to taste ; 1 lime, juiced ; 2 tablespoons chopped fresh cilantro ; ½ teaspoon ground cumin ; salt and ground black pepper to taste	15 mins	8	1 cup	10.9	1.9	Place avocado, tomatillo, onion, jalapeno, garlic, lime juice, cilantro, cumin, salt, and pepper in a blender; blend until smooth, 2 to 3 minutes.
Sweet Potato Chews for Dogs	appetizers-and-snacks	1 large sweet potato, peeled	2 hrs 30 mins	36	36 chews	10.8	2.1	Preheat the oven to 250 degrees F (120 degrees C). Line a rimmed baking sheet with parchment paper. Cut sweet potato into 1/4-inch slices crosswise and cut larger slices in half. Place slices on the prepared baking sheet. Bake in the preheated oven for 1 hour. Turn slices over and bake for 1 1/2 hours more. Turn oven off and leave chews in the oven until completely cooled.
Burnt Salsa	appetizers-and-snacks	18 roma (plum) tomatoes ; 4 jalapeno peppers, stemmed ; 4 serrano chile peppers, stemmed ; 4 Anaheim chile peppers, stemmed ; ¼ cup chopped onion ; ¼ cup chopped fresh cilantro ; 1 tablespoon lime juice ; 1 ½ teaspoons salt ; 1 ½ teaspoons chili-lime seasoning (such as Tajin®) ; 1 teaspoon ground black pepper	40 mins	32	4 cups	10.2	1.6	Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill. Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes. Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.
Apple Tomato Salsa	appetizers-and-snacks	½ teaspoon minced garlic ; 1 cup diced fresh tomatoes ; ½ cup thinly chopped apples (such as Honeycrisp) ; 2 tablespoons chopped jicama ; 2 teaspoons coarsely chopped cilantro ; 1 teaspoon chopped fresh chives ; ½ teaspoon finely chopped fresh basil ; ½ teaspoon salt, or to taste ; 1 tablespoon lime juice ; 1 ½ teaspoons white vinegar	50 mins	8	8 servings	9.7	1.8	Cook and stir garlic in a skillet over medium-low heat until fragrant, about 1 minute. Stir tomatoes, apples, and jicama into garlic; cook and stir until tomatoes are hot, 3 to 5 minutes. Stir cilantro, chives, basil, and salt into tomato mixture; drizzle lime juice and vinegar over the top. Cook and stir until apples are juicy but still crisp and tomatoes are warm but still firm, 3 to 5 minutes. Drain some of the accumulated juices and transfer salsa to a bowl; refrigerate until chilled.
Simple Smoked Salsa	appetizers-and-snacks	4 large Roma tomatoes, halved lengthwise ; 1 small red onion, quartered ; 1 jalapeno pepper, halved and seeded ; 4 cloves garlic, peeled ; ⅓ cup chopped cilantro ; 1 lime, juiced ; 1 pinch salt to taste	1 hr 45 mins	16	2 cups	7.8	1.4	Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes. Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.
Carrot-Cucumber Flowers for Kids	appetizers-and-snacks	1 large cucumber ; 1 large carrot ; toothpicks	15 mins	25	25 servings	2.9	0.6	Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes. Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot "tulip".

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