Veggie hors d'ouvres/dinner party?

Question

I need to bring a hors d'ouvre or easy to eat/serve dish to a potluck of meat eaters. Any ideas? No tofu (allergies) in the ideas/recipes please. No dessert, either (I got stuck with a main or appetizer type of dish).

Thank you! :-)

I want something vegetarians and meat eaters would eat. If I wanted a straight omni appetizer, I'd just post it in the recipes section, wouldn't I?

Answer 1

Not vegan, but SOOOOOOO good.

Leave a block of cream cheese out on the counter to soften. (Substitute neufchatel if you want it lower-fat.) Spread it on a serving platter, about a quarter of an inch thick. Try to get the surface smooth. Use a garlic press to squeeze a few garlic cloves on top. Spread it around. (It's raw, so don't go too crazy and don't rub your eyes.) Chop some oil-packed sundried tomatoes and put those on top. Sprinkle on some whole pine nuts and some capers. Drizzle on some of the oil from the tomatoes. Serve with crackers or little melba toasts. Ta-da.

Answer 2

If you wanted, you could chop up and sautee some cocktail weenies (or other meat) and sprinkle some on with the veggies. (May be good with some diced up cooked carne asada on it....) This recipe is SO awesome and easy to adjust to whatever type of veggies you like.


Crescent Roll/Veggie hours d’oeuvres

1 package (8 oz) cream cheese;
1 package Hidden Valley Ranch Dressing Powder;
2 refrigerator Crescent Roll tubes;
Assorted veggies (i.e broccoli, cauliflower, olives, red / green bell peppers, pimentos…)

Spread out crescent rolls flat on a cookie sheet and bake per instructions on package.

Mix cream cheese & dressing well. Spread mixture on cooled rolls.

Chop veggies (small) & sprinkle on rolls. Cut to desired size.

Answer 3

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
Barbecue sauce or chili sauce, if desired


1. Heat oven to 350ºF. Lightly grease bottom and sides of pan
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Answer 4

Beef Pops with Pineapple and Parsley Sauce Prep Time: 10 min Cook Time: 12 min Serves: 20 beef pops Ingredients For the Parsley Sauce: * 3 cups fresh flat-leaf parsley * 2 cloves garlic, peeled * 2 tablespoons red wine vinegar * 1 teaspoon crushed chili flakes * 1 teaspoon sugar * 11/2 teaspoons kosher salt * 1/2 teaspoon freshly ground black pepper * 1/2 cup olive oil For the Beef Pops: * 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes) * 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces) * 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes * Salt and freshly ground black pepper Directions For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve. For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper. To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

Answer 5

What about doing an artichoke and/or spinach dip - I bake mine in a bread bowl and everyone always loves it that way!

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 teaspoon minced garlic

Bake in dish or bread bowl at 350F for about 40 minutes, or until hot and bubbly.

Answer 6

You could make a stuffed mushrooms appetizer. www.vegweb.com has plenty of them. You can make seitan, a.k.a., wheat gluten (there are recipes for seitan on VegWeb) and make seitan "ribs" or a seitan satay. You can take most meat dishes and substitute seitan.

Answer 7

soak some tvp in water with a pack of taco seasoning mixed in, after it swells up, cook it in a skillet to warm it up. then make a nacho plate with corn chips, the tvp, sour cream (or substitute if you're going vegan), cheese (or substitute if you're going vegan), black olives, onion, tomatoes, and/or whatever you like on it.

Answer 8

Carrots.

Answer 9

pita bread, hummus, and veggies