Easy Appetizers


easy-appetizers

Easy appetizers are so much fun to throw together and feed a crowd without the pressure of a sit down dinner. Below you will find lots of great ideas for that next soiree you have planned! Let's face it, the best appetizers are the dips so you won't miss the crackers at all if you're on Phase I of the plan.
We'll begin with dip recipes. If you're anything like me, the dip has always been your favorite part and the cracker, simply a delivery device of easy appetizers. If you are so inclined, use a spoon! If you decide that's a little blatant, the following suggestions are fabulous for dips of all kinds.

  • Broccoli Florets
  • Cauliflower Florets
  • Cucumber Slices
  • Jicama Spears or Chips
  • (the difference is in the cut)
  • Red Pepper Slices
  • Carrot Sticks
  • Celery Sticks
  • Tomatoes
  • Olives
  • (yes olives, if you can keep your fingers clean!)
  • Cheese Cubes

While a few of these sound slightly strange, it works and it works well.


low-carb-guacamole-dip

Easy Guacamole Dip

Ingredients:

  • 4 Avocados
  • 1/4 Bunch of Cilantro, Minced
  • 1 Lime, Juiced
  • 1 Roma Tomato Chopped
  • 1 Tsp. Ground Cumin
  • 2 Tsp. Garlic Salt
  • 1 Tbs. Dry Minced Onions
  • 1 Tsp. Chili Powder
  • 1 Tsp. Crushed Red Pepper Flakes
  • 1 Tsp. Onion Powder

Directions:

Chop avocados, do not mash. Add remaining ingredients, mix together and allow to chill in refrigerator. This easy appetizers recipe is best when allowed to season for 2 hours or more.

This is a Phase I recipe.


Aioli

Ingredients:

  • 3 Large Egg Yolks-preferably organic pastured
  • 1/4 Cup Lemon Juice
  • 1 tsp. Sea Salt
  • 1/8 tsp. White Pepper
  • 3 Large Cloves Garlic Peeled
  • 1 Cup Extra Virgin Olive Oil

Directions:

In Vitamix or blender, add egg yolk, lemon juice and salt and blend on high. Add garlic while blending and add olive oil in a slow steady stream.

Refrigerate for 2 hours before using.

This not only makes easy appetizers but is a wonderful dip, marinade or dressing.

Nice additions include:

  • Basil
  • Sund Dried Tomato
  • Ginger
  • Rosemary
  • Roasted Garlic


Squash Dip

Ingredients:

  • 2 Cups Cooked Butternut Squash
  • 3 tbs. Olive Oil
  • 1 Head Roasted Garlic Peeled
  • 8 oz. Mascarpone Cheese
  • 1 Lemon, Peeled, Halved, Seeded

Directions:

Cut Butternut Squash in half, clean and place upside down on cookie sheet and bake at 350 for 40 minutes.

Add all ingredients to blender or food processor and mix until smooth.


Easy Hummus

Ingredients:

  • 1 15oz. Can Garbanzo Beans
  • 2 Tbs. Tahini (sesame seed puree)
  • 1 Lemon, juiced and zested
  • 1/2 Tsp. Sea Salt
  • 2 Cloves Garlic
  • 3 Tbs. Olive Oil

Directions:

Puree all ingredients in food processor until smooth. Cover and refrigerate for minimum of 2 hours but preferably overnight to allow all flavors to infuse.

For additional nutrition, add a handful of spinach for green hummus dip. The kids will never know you that you tricked them with this easy appetizers recipe!

This is a Phase II recipe.


Easy Fiesta Hummus

Ingredients:

  • 1 15oz. Can Garbanzo Beans
  • 2 Tbs. Tahini (a sesame seed puree)
  • 1 Lime, juiced and zested
  • 1/2 Tsp. Sea Salt
  • 2 Cloves Garlic
  • 3 Tbs. Olive Oil
  • 2 Tbs. Cilantro
  • 1/2 Jalapeno Cleaned, Seeds Removed

Directions:

Puree all ingredients in food processor until smooth. Cover and refrigerate for minimum of 2 hours but preferably overnight to allow all flavors to infuse this easy appetizers recipe.

This is a Phase II recipe.


easy-appetizers

Mango Salsa

Ingredients:

  • 1 Mango, peeled and diced
  • 2 Medium Heirloom Tomatoes
  • (varying colors are nice)
  • 1 Tbs. Lime Juice
  • 2 Tsp. Fresh minced ginger
  • 2 Tbs. Chopped Red Onion
  • 1 Tsp. Hot Sauce
  • 1 Tbs. Cilantro, minced

Directions:

Mix all ingredients together and serve with Jicama. This is also a complimentary topping for the Cilantro Mahi in our Baked Fish Recipes.

You can add organic sweet white corn to this recipe as a seasonal twist if your biochemical individuality allows.

This is a Phase II recipe.


Tzatziki Dip-Cucumber Yogurt Dip

Ingredients:

  • 3 Medium Cucumbers
  • 2 Cups Strained or Greek Yogurt
  • 5 Cloves Garlic finely minced
  • 1 Large handful of dill, minced
  • Juice of one Lemon

Directions:

With a teaspoon, scoop out the seeds of the cucumbers. You should be left with a neat half-moon shape. Slice them thin, but not paper-thin—they should still have some crunch.

Mix all ingredients together and refrigerate over night for best infusion.

If you are using regular, full fat yogurt, strain the whey out over night but be sure to hold on to that valuable liquid! You'll need it for your homemade mayo!

This makes a nice easy appetizers dip for vegetables or to add to a meat dish for additional flavor, probiotics and moistness! One of my favorite easy appetizers!

This is a Phase I recipe for those of you utilizing dairy/yogurt.


Stuffed Mushrooms

Ingredients:

  • 20 lg. Crimini Mushrooms
  • 1 (8 oz.) pkg. Cream Cheese
  • 2 tbsp. Sour Cream
  • 4 Slices Cooked Crumbled Bacon
  • 2 Tbsp. White or Yellow Onion
  • 2 Cloves Garlic

Directions:

Fry Bacon crumble and set aside. Clean mushrooms and remove the stems and chop fine. Saute mushroom stems garlic and onion in bacon grease. Combine cream cheese and sour cream in small bowl and mix. Add bacon and other ingredients, mix well. Spoon mixture into mushroom caps. Place mushrooms in a lightly olive oil greased 12 x 8 x 2 inch casserole dish.

Bake at 350 degrees for 15 minutes.

This is a Phase I recipe.


easy-appetizers

Lunchmeat Roll Ups

Ingredients:

  • Salami, Ham, Turkey sliced thin
  • Whipped Cream Cheese
  • Capers
  • Green Onion Slices

Directions:

Gently fold capers into cream cheese, smear cream cheese in lunch meat, roll and add small olive round with toothpick through center.

You can do this with any of your favorite lunch meats and it looks beautiful on a tray surrounded by parsley and cherry tomatoes. Remember my warning on processed meats though!

This is a Phase I recipe.


Easy Kids Appetizer-Fruit Kabobs

Ingredients:

  • Watermelon Cut in Squares
  • Cantaloupe Cut in Squares
  • Honey Dew Melon Cut in Squares
  • Pineapple Wedges
  • Strawberries

Alternate fruit on bamboo skewers and serve. You can also make a dip for your fruit skewers with a bit of greek yogurt, cinnamon and stevia or xylitol. The kids love this recipe and can make this easy appetizers recipe themselves with a bit of assistance!

This is a Phase II recipe.


Meg's Awesome Artichoke Jalapeno Dip

This recipe was submitted by my youngest daughter, Meghan. She is a fabulous cook and understands the value of whole fresh foods especially in cooking. She has this ability in the kitchen that just amazes me. Enjoy this recipe!

Ingredients:

  • 2 8oz. containers of whipped cream cheese
  • 1 Cup of marinated artichoke hearts
  • 1 cup of jarred jalapeno slices
  • 1 fresh jalapeno
  • 1 tsp. your favorite hot sauce
  • 2 tbls. each of the jalapeno and artichoke juice from your jars
  • 1/2 tsp. each of sea salt, and pepper/li
  • 1 1/2 cups shredded parmesan cheese
  • Directions:

    Empty all contents of cream cheese into a large bowl, add artichoke and jalapeno juice, beat until smooth. Next, roughly chop marinated jalapenos and artichokes and finely chop fresh jalapeno, add to cream cheese. Mix well. Next, add salt, pepper, hot sauce, and 1 cup parmesan. incorporate all ingredients, cover and let chill for 3 hours to let the flavors join. before serving, place in oven safe dish, sprinkle remaining parmesan on top and garnish with jalapeno. broil till golden brown on top. This dish is also wonderful cold.

    Serve with fresh cut veggies or homemade cheese crisps.

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