Appetizers/Hors
d'oeuvres/Starters/Amuse Bouche Recipes
Dips, Spreads, Pates,
and Terrines
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Dips, Spreads, Pates, &
Terrine Recipes
One of the largest collections of trusted party and holiday appetizer
recipes on the internet. Because my collection of appetizers is so
large, I have placed them into the categories listed below. This page
includes my wonderful collection of Dips, Spreads, Pates, and
Terrines recipes. The recipes are very easy to follow and will give you
delicious results. Check the recipes out, prepare them for your family
and friends, and ENJOY the compliments you will receive!
Back to
the main
Appetizer Recipe
Index
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Avocado-Olive Dip
This is absolutely wonderful! Your guests will go wild over it.
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Blue Cheese and Spiced Walnut Terrine
A wonderful blue cheese terrine. Because of it's richness, I don't recommend serving at as a dinner course, but as an appetizer paired with some Zinfandel wine.
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Country Pate with Prunes and
Hazelnuts
Everyone should have a pate in their cooking repertoire. this mild
version is inspired by a Julia Child recipe, but we replaced the
liver with ground veal and the onions with shallots, then added the
layers of prunes and hazelnuts. Serve with crackers or toasts made
from skinny baguettes.
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Cranberry
Holiday Spread
This
delicious holiday spread is very easy-to-make and is sure to delight your
family and friends. Makes a great appetizer to sure before your large
Thanksgiving or Christmas dinner.
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Cranberry Salsa with Cream Cheese
This
fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon.
Carol won a Dip Contest on the Satellite Sisters Radio Show with this
outstanding and also beautiful-to-look-at recipe.
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Creamy Bagna Cauda
This sauce is served in a pot, for everyone
to dip the vegetables into. Serve it with chunks of crusty bread and your
favorite raw vegetables. It's fun for a party appetizer no matter where you
live.
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Dill Dip for Vegetables
This delicious Dill Dip has been a
favorite of my family for years.
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Domain Chandon Cheese Spread
This recipe originally came from the
Domain Chandon Winery in Napa Valley.
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Easy Street Crab Dip
This is fantastic
looking and tastes wonderful. Your guest will rave about this one. This recipe
can be made up to two days in advance.
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Fromage Fort - Strong Cheese
(French cheese spread)
Confused
as to what to do with all those little leftover pieces of cheese? An easy
solution is to blend them all together to make a unique cheese spread.
You can clean out the cheese compartment of your refrigerator, and at the
same time create something wonderful to eat.
The little end pieces of Brie, Cheddar, farmer cheese, chevre, Roquefort,
Mozzarella, and scores of other cheeses can be quickly transformed into a
tasty mixture which the French call fromage fort (strong cheese).
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Goat Cheese with Bell Pepper Dressing
This appetizer has
wonderful flavor and great presentation. Everyone raves about this
appetizer.
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Goat Cheese Spread with Herbs and
Olive Oil
Recipe
and photo
from
Fine
Cooking Magazine
by Martha Holmberg,
No.
78, May 2006.
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Gourmet Crab Dip
This is my version of the popular Crab Dip that can be found all over the
internet. This crab dip can be served either cold or hot.
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Green Bean Pate
This unusual pate will be a big hit at your next party. Everyone will ask for this recipe, so be prepared!
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Guacamole Dip with Cilantro
In the cuisine of the Southwest,
guacamole is used as a cocktail dip, or one of the toppings and/or fillings of
enchiladas, tacos, tostadas, or burritos. It is also wonderful as a cold sauce
for grilled meats or fish.
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Guacamole Dip (lowfat) - Canyon Ranch
This wonderful recipe is from the
cookbook Canyon Ranch Cooking: Bringing the Spa Home. The recipe is described in the book as:
"We have served this
asparagus guacamole at Canyon Ranch since the day we opened and it has always been
extremely popular with our guests. Because it is so unusual it was an immediate favorite
with the press whenever articles were written about our Southwestern cuisine. Serve it
with fat-free baked tortilla chips for your next fiesta."
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Honey Walnut Spread
I adapted this great appetizer recipe, originally by
Chef Roxanne O'Brien
of the
Walnut
Marketing Board,
to share the wonderful flavors of honey and goat cheese.
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Hot Crab Appetizer
This delicious, addictive crab
dip will have your family begging for more.
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Hot Garlic-Parmesan Souffle
This hot appetizer is not really a
soufflé, but a delectable and delicate dip for bread.
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Nine-Layer Mediterranean Spread
Each scoop on your pita chips comes up
with a combination that was a bit different than the previous scoop.
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Olive-Caper Tapenade
Another
great
Tapenade
to serve your guests. This spread makes a delicious topping for bruschetta,
crostini, and crackers.
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Olive and Walnut Spread
This spread makes a delicious
topping for bruschetta, crostini, pasta, rice, potatoes, crackers,
and/or a dip for crudités.
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Parmesan-Asiago Topping
This is very
addicting! Serve it as a topping for bread (crostini), tossed with pasta, on
a baked potato, spooned over fresh sliced tomatoes, topping for a pizza, or
as an appetizer spread -
the possibilities are endless.
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Pat's Hot Clam Dip
This clam dip is a family favorite that we always serve during the
holidays.
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Pate Cheesecake
Try this quick and easy pate
using liver sausage.
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Perada (Pear Cheese or Pear Jelly)
Long
considered a delicacy in Iberian and Latin cultures, Perada is nicely paired
with cheeses such as Manchego. Perada is great served on a cheese platter.
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Pistachio Champagne Delight
This excellent dip recipe
was shared with me by Mary Kay DeFalco.
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Roasted Garlic Dipping Sauce with Fresh Ginger & Tamari
Enjoy it as a dipping sauce for seafood, pork, or chicken, or use it as a
base for a glazing poultry, fish, or pork.
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Roasted Jalapeno Dip
This is a very easy-to-make and very addicting dip. Don't be afraid of using so
many jalapenos, as the roasting tames them down! This dip is especially good
with cut-up fresh vegetables.
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Shrimp Cheeseball or Spread
This is my mother's favorite recipe to
bring to our Christmas Eve celebration every year. It is easy to make and a
favorite of our family.
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Smoked Salmon Tartare
This simple smoked salmon dish makes a great appetizer. It looks like a tartare, but by using the smoked salmon there are no raw ingredients to upset your finicky guests. Can be prepared several hours ahead.
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Smoked Salmon Tartar with Wasabi Sabayon
This recipe
is by
Executive Chef, Andreas Sommerfeld, of the
Holland American Cruise Line on the Oosterdam ship. The chef demonstrated this
dish on our family's March 2007
Mexican
Riviera Cruise.
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Southwest Spicy Sauce/Dip
If made properly, this sauce recipe yields a slow heat sauce. At first you might not
think it has any heat, but be prepared for at least a little spice to hit your
palate slowly. This sauce makes a great dip with chips.
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Spuma di Tonno - Tuna Mousse
This smooth tuna spread is incredibly
simple yet has great depth of flavor. Everybody who tastes it asks
for the recipe.
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