What is a new holiday appetizer I can wow my guests with on Christmas Eve?

Question

First it was Skyline dip, then Reuben dip, then pizza dip and last year it was buffalo chicken dip. Anything new and exciting, preferably not cheese-based, that I can serve and knock the socks off my guests? We do a heavy appetizer Christmas Eve spread. Thanks!

Answer 1

A really easy, awesome dip is to add one jar of Hot Salsa to one large tub of sour cream and mix it together.

Another one...

CAVIAR DIP (though sorry...it does have cream cheese in it!)

6 oz. room temperature whipped cream cheese
3 oz. sour cream
1 tbsp. lemon juice
1 tsp. grated onion
1 1/2 tbsp. fresh dill, chopped
2 oz. red salmon caviar
Fresh ground pepper

Mix first 5 ingredients until well blended. Add a pinch of fresh ground pepper. Fold in the caviar carefully. Refrigerate until needed. Serve with toasted baguette rounds.

Here's another one...

. SALMON PATE

1 (6 1/2 oz.) can red salmon, drained & boned
1 garlic clove
2 tbsp. butter
2 tbsp. whipping cream
1 tbsp. sherry
1/2 tsp. dill weed
Salt & pepper
Hard cooked eggs & green onion for garnish

In a food processor, mince garlic; add butter and blend well. Add salmon; process until smooth. Add remaining ingredients; process until well blended. Chill, preferably overnight. Serve at room temperature. Surround the molded pate with slices of hard boiled eggs. Sprinkle eggs with chopped green onion tops. Serve with mild crackers, toast rounds or Melba toast. Serves 8-10. Note: Must do ahead.



Does it have to be a dip/spread?? If not...How about mushroom cups??

Mushroom Cups

Ingredients:
1 c Chopped onions
2 c Chopped mushrooms
3 tb Margarine
1/2 c Chopped parsley
2 ea Egg yolks
3/4 c Grated mozzarella cheese
1/2 c Grated parmasean cheese
1 ts Salt
8 ea Sliced white bread
1/2 c Melted butter

**Yield 32**

Preparation:
Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.

Serves: 20

Answer 2

well appetizers dont always have to be dip. u can make orderves or even cherry tomatoes filled with some ground beef. or even a small piece of cooked hot dog, and then on top you have tomatoe or jalapeno and a tooth pick in the middle to hold it all together. that realy wowed my guests for thanksgiving : ) good luck. but if you still want more try www.foodnetwork.com

Answer 3

Glazed Chicken Wings are super easy and delightful! I suggest to only use 1/4 cup of soy sauce rather than 1/2 as showed in the following recipe.

Answer 4

Miniature Chicken Cordon Bleu's
or mini chicken kieve's
They really aren't that hard to make regular sized, and then just make it smaller. That is what we are doing. My sister also makes a wonderful fruit pizza with a sugar cookie crust, sweetened cream cheese spread, assorted sliced fruit and glazed with thinned and heated peach preserved or apple jelly.

Answer 5

Ascigo spread is great. sorry that is the only awesome spread i know of

Answer 6

any dip with LOBSTER will WOW me all the time!!!!!!!!!!!!!!

lobster salad on endive leaves for instance.

Answer 7

Go with super gourmet. Indulge, why not? Here are a few, sorry some have cheese.

SMOKED SALMON CROQUETTES (cream cheese)

12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce
1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges




Blend cream cheese and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.
Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.

Makes about 2 dozen

FRIED GREEN TOMATO "BLT"
2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta*

18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil

6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula




Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve