good appetizers?

Question

my mom needs to make something fairly simple that wouldnt need to be warmed (...served cold) that would serve at least 6, and im coming up blank.

Answer 1

Serve the following with chips or crackers:

Mango Salsa
2 cups
Ingredients
1 mango, peeled, seeded, and chopped (about 1-1/2 cups)
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 Scotch bonnet or hot green chile pepper, seeded and finely chopped
3 tablespoons olive oil
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In medium bowl stir together mango, sweet pepper, green onions, chile pepper, oil, lime peel, lime juice, vinegar, salt, and black pepper. Store in refrigerator up to 24 hours. Makes 2 cups.
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Mango Salsa
about 2 cups
Prep: 20 minutes
Chill: 2 hours

Ingredients:
1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

Directions
1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
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Papaya Salsa

Ingredients
1/2 of a small papaya, peeled, seeded, and chopped
1 small nectarine, pitted and chopped
1 hot red or jalapeno pepper, seeded and finely chopped
1 tablespoon snipped cilantro or parsley
1 tablespoon lime juice
1 teaspoon honey

In a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
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Chunky Guacamole
Prep: 20 minutes
Chill: 1 hour

Ingredients
2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips

Directions
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.

2. Makes 2 cups (sixteen 2-tablespoon servings

Answer 2

This one's quick, simple and travels well and can be served cold nicely.

Veggie Pizza Triangles

2 tubes refrigerated crescent rolls (8 oz. each)
2 pkg. cream cheese, softened (8 oz. each)
3 T. mayonnaise
1/2 t. dried basil
1/4 t. garlic powder
1 1/2 cups vegetables, chopped (green and red pepper, carrots, broccoli)
2 T. salad seasoning

Press crescent rolls into a jelly roll pan, sealing perforations. Bake at 350 for 12 to 15 minutes, until golden. Combine cream cheese, mayonnaise, basil and garlic powder; spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with salad seasoning. Cut into triangles. Serve at once or chill for up to 24 hours. Makes 24 servings.

Answer 3

Pasta salad, potato salad, pinwheels

Pepperoni And Cream Cheese Pinwheels
Ingredients:
4 fajita sized flour tortillas
10 slices pepperoni
2 tablespoons Shredded Parmesan, Romano, and Asiago
4 ounces softened cream cheese
1/8 teaspoon dried minced onions
1/16 teaspoon garlic salt
1 dash pepper
1/4 teaspoon freeze-dried or fresh chives
1 dash chili powder
1/4 teaspoon parsley flakes
1 pinch dill weed
1 pinch oregano
1 dash Ranch Seasoning
Directions:
Dice up pepperoni. Mix all ingredients except flour tortillas in a small bowl. Stir together well. Spread onto flour shells. Roll up then put in refrigerator or freezer until cream cheese is firm. Slice up into desired pieces.

Answer 4

Vegetable Pizza (Very Good)

INGREDIENTS
2 (8 ounce) cans refrigerated crescent rolls
1 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 tablespoon dill weed
2 1/2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
1/2 cup sliced ripe olives
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese






DIRECTIONS
Unroll the crescent rolls and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 10 minutes or until golden brown. Cool.
In a small mixing bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Party Pinwheels


INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese






DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices


Or the simple Ham, cream cheese and pickle (sweet or dill) rollups.

Answer 5

*******CUCUMBER PARTY APPETIZERS
3 tbsp. Miracle Whip
1 (8 oz.) cream cheese, softened
1 pkg. Zesty mild Italian dressing mix (dry)
Rye bread (cocktail size, about 2" squares)
Cucumber slices
Dillweed
Mix together Miracle Whip and cream cheese. Add in packet of dressing mix. Spread mixture on rye bread. Top with 1 cucumber slice and sprinkle with dillweed.

***************EGG OLIVE SALAD FOR SANDWICHES
8 hard boiled eggs, chopped fine
1/4 c. salad olives
1/4 c. of mayonnaise
Salt and pepper to taste
Mix all above ingredients in a bowl. Spread on Roman meal bread. Cut into finger sandwiches. This is a very nice spread for party sandwiches.

Answer 6

Take flour tortillas, spread cream cheese on it, put in one of the following:
Chopped green olives
Jalapenos
beef (from those lunch meat packs) or ham
roll the tortilla up and coin it like you would a hot dog. Then lay flat on a platter. Good Luck

Answer 7

Deviled Eggs
Chips and Salsa(Homemade is the best)
Crackers and Artichoke Dip(Can get at Costco)
Shrimp Cocktail w/ Cocktail Sauce
Cheese and Craker Platter

Answer 8

Get some french bread and slice it up. Spread some cream cheese on top and spoon on some bruschetta mix, yummy!

Answer 9

seafood salad/ crackers
deviled eggs
italian deli platter .. salami, provolone, olives, roasted red peppers, cheese
shrimp cocktail
brushetta
ok, I can go on and on... but I hope you get something out of those few

Answer 10

Seven Layer Fiesta Dip

1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ cup chopped green onions
1 (2-oz) can sliced black olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip.
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Corn & Black Bean Dip

2 cans black beans, drained and rinsed
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, finely diced
1/3 cup fresh chopped cilantro
1 ¾ cups Ken’s Steakhouse Italian Dressing

Mix ingredients in large bowl. Pour in Italian dressing and mix well. Marinate in refrigerator overnight or at least for a few hours. Drain off excess dressing. Serve with Tostitos scoops.
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Brie en Croute

1 sheet frozen puff pastry (package comes with 2 sheets)
1 Tbsp. butter
¼ cup chopped pecans or walnuts
1 (8 oz) wheel Brie cheese
½ cup raspberry jam
2 eggs, beaten

Preheat oven to 375º F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes.

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Place nuts on top of Brie and spread jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20- 25 minutes until pastry is golden brown. Serve with top-quality crackers.
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Proscuitto & Melon Slasa

¼ cup finely chopped cantaloupe (1 cup chunks)
¼ cup red onion, finely chopped
¼ cup red bellpepper, finely chopped
Juice of ¼ lemon
1 tsp. (or a splash) of aged balsamic vinegar
2 tsp. EVOO
Pinch kosher salt
Dash black pepper
¼ lb (9 thin slices) proscuitto, chopped

Combine all ingredients. Top 36 Big Wheat Thins crackers to make 18 appetizer servings (2 each).

--Rachael Ray, Back of Wheat Thins box
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KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread, optional

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 6 hours or overnight.

Stuff into pumpernickel loaf or serving bowl.