Traditional Mexican Guacamole
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Creamy Dill Cucumber Toasties
I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!
Fully Loaded Deviled Eggs
My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you're doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).
This is a delicious variation of the popular tomato based appetizer. The strawberries are warm and sweet and the sugar is caramelized and crunchy! Your guests will love it!
Creamy Cheesy Spinach Dip
This recipe doesn't contain mayo or sour cream like most, so it's very cheesy and very delicious. I'm asked for the recipe every time I make it. For those who don't want a strong cheese like Cheddar, you can replace it with anything you like or even leave it out altogether. I like adding the Cheddar because it adds color and a little more flavor.
Air-Fried Bacon-Wrapped Shrimp
Simple to put together with only 4 ingredients, but big on flavor! I like to use "extra jumbo" size shrimp, which are 16-20 per pound. Cutting the bacon lengthwise into narrow strips makes it easier to wrap. Refrigerating the shrimp, as well as using thin-cut bacon, will prevent the shrimp from overcooking in the time it takes to crisp the bacon.
Crab Stuffed Mushrooms
A crab stuffing seasoned with thyme, oregano, and savory fills mushrooms for a tasty appetizer.
Chef John's Hot Sloppy Joe Dip
For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.
Asparagus Wrapped in Crisp Prosciutto
Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy.