The holidays typically bring a lot of parties and social gatherings with friends and family, and more than likely you’ll need to provide some sort of food item to share for a few of these get-togethers. To keep things simple, it’s usually easiest to bring an appetizer to these types of events. These seven appetizers are the perfect treat to bring to your next holiday party.
- Meatball bubble biscuits – Use a can of layered refrigerated biscuits, halving 10 of the biscuits. Cut two sticks of string cheese into 10 pieces each, then cut 10 cooked frozen meatballs in half. Place ½ a meatball and a piece of string cheese into the center of ½ a biscuit, close the biscuit dough around the filling, then roll it into a ball. Once you’ve rolled 20 cheese and meatball biscuits, place them into an ungreased 9 inch round cake pan. Sprinkle parmesan cheese, Italian seasoning and garlic powder over the top to taste. Bake 20 to 25 minutes, or until golden brown on top. Wrap with foil to transport. Serve with hot marinara sauce that you microwave at the host’s house.
- Clam dip – Beat two 8oz. packages of softened cream cheese until smooth. Add one teaspoon of Worcestershire sauce and two 6.5 oz. cans of minced clams to the cheese. Add ¾ of the juice from the cans of clams. You can add more or less juice based on how thick you want your dip. Mix to combine, then serve with crackers. This appetizer travels well.
- 8 Layer Mexican dip – In a glass bowl or trifle dish layer the following ingredients: 1 bag of shredded lettuce, 1 cup shredded cheddar cheese, 2 medium diced tomatoes, 8 oz. sour cream, ½ cup chopped black olives, 1 can refried beans, 8 oz. guacamole, and 8 oz. salsa.
- Pinwheels – Spread onion flavored cream cheese onto a 6 inch tortilla. Layer thinly sliced ham over the cream cheese and roll up the tortilla tightly. Cut the tortilla into ½ inch slices and pierce with a toothpick to keep them rolled up. Pack these up in a container and take them to the party.
- Deviled eggs – Hard boil 6 eggs. Cool eggs to room temperature or refrigerate for easier peeling. Peel the eggs once they’ve cooled, then cut them in half lengthwise and put the yolk into a small bowl. Continue separating the yolks from all of the egg white halves. Set the egg white halves on your serving platter. Mix together the yolks with ¼ cup of mayonnaise, 1 ½ tablespoons of mustard, salt and pepper. Taste to make sure it doesn’t need more salt. Pour the filling into a zip top bag and seal. Snip the corner off of the bag and pipe the filling into the egg white halves. Sprinkle the filled eggs with a little paprika for garnish.
- Apple Kielbasa – Cut 2 lbs. of kielbasa into 1 inch pieces and toss into a 3 qt. crock pot. Add ¾ cup brown sugar, 1 cup chunky apple sauce, 2 tablespoons Dijon mustard, and 2 cloves of garlic grated. Stir to combine. Cook on low for 4 to 6 hours. Take crock pot with you to party for a tasty hot appetizer. This recipe can easily be doubled if you have a larger crock pot.
- Sour Cream Pesto Dip – Mix together 1 cup of sour cream, ½ cup of basil pesto and 3 tablespoons of Parmesan cheese. Chill. Serve with fresh veggies or any kind of chip. This dip is versatile enough to also be a spread for sandwiches if you have any leftover. You can use a bottled pesto or make your own favorite recipe. Wrap up the bowl of dip and take it with you with a tray of fresh veggies and you are all set.
Remember these quick appetizers the next time you get a request to bring something to a holiday party. Keep in mind that you can also warm things in the host’s oven once you get to the party if you’d like your appetizers to be hotter, though many appetizers are fine when served at room temperature.