March Madness is already here, and if you're convinced your team is going to take it to the end, have friends over to watch the games. There's no better way to warm up than with a lineup of seriously delicious appetizers, from hot and cold dips to easy-to-eat finger food. For more slam-dunk starters, check out the rest of our appetizers, too.
 Buffalo Chicken Dip |
 Antipasto Skewers |
 Mushroom Queso |
 Carbonara Potato Skins |
 Mediterranean 8-Layer Dip |
 Mini Twice-Baked Potatoes |
Who needs a fussy deviled egg recipe when there's a mountain of hard-boiled eggs to get through? Devouring the eggs can be as simple as deviling them with this four ingredient recipe. The version calls for honey Dijon mustard, which gives the egg filling a sweet touch and cayenne pepper for an unexpected, spicy kick.
While this may seem like a complicated recipe, it's deceivingly simple. The lamb chops practically cook themselves in the broiler, and the pesto forms like presto after a whirl in the food processor.
The bright green star of the show is pesto made with mint, pistachios, and Pecorino Romano, rather than the typical trinity of basil, pine nuts, and Parmesan. Keep the mint-pistachio pesto slightly chunky so you can top it over the lamb chops like salsa.
While appetizer appropriate, lamb chops are a fairly expensive item that you may want to reserve for a special occasion dinner. To keep with the Mediterranean theme, serve these lamb chops over a bed of couscous or orzo.
What happens when you pack beans, cheese, guacamole, sour cream, tomatoes, green onions, and black olives into a casserole dish? You get a seven-layer dip that will send football fans tackling each other to scoop their chips first. It's a snap to make, and party-goers will probably devour it in a matter of minutes, as in before the first quarter ends.
We recommend splitting the dip into two smaller dishes so you can spread the joy amongst the couch and intercept unnecessary rough play between your guests. Trust me, people will get territorial about seven-layer dip.
Whether you're hosting a New Year's Eve party, planning a movie night, or just craving a snack to go along with primetime TV, popcorn makes for a speedy, go-to snack. Next time you reach for the popcorn, elevate your kernels with the addition of truffle oil — which is just as luxurious and fragrant as the real deal, but much more affordable — and freshly grated parmesan cheese. For the fast and easy recipe, read on.
I don't know where I was or what I was looking for, but I stumbled upon a Joy the Baker recipe that sent my heart in a flutter of wild palpitations. It involved puff pastry, brie, and preserves, and I knew I had to create my own version.
Instead of puff pastry, I opted to use pie crust. I envisioned creating little Pop-Tarts pastries, filled with brie and fig preserves. Rather than cut the rectangular shapes by hand, I used a round cookie cutter, because it makes for an easier, faster prep than measuring and hand-cutting the dough squares.
Pie dough thaws fast, so you really need to cut it quickly and throw the pieces back into the fridge to firm up before stuffing and closing them.
The round shape, fork crimping, and "X" on the top give the impression that these are miniature pies! Upon biting into the flaky, layered crust, the salty brie and sweet fig preserves ooze out. It was everything my fluttering heart had hoped for, and these bites disappeared quicker than they were made. Now it's your turn to make these adorable brie bites.
Red lentil terrine might not elicit a delicious food reaction for you, so think of the vegetarian appetizer this way: it's like combining Japanese condiments with red lentils. The mixture is baked until it sets, which makes it a terrine; once it's cooled and served, the red lentil terrine spreads upon crackers like a pâté.
Unlike brown or French lentils, red lentils cook into a puree, so don't be surprised when the lentils transform into an orange mush. Caramelized onions and mirin, or Japanese rice wine, add a natural sweetness to the earthy spread, while umeboshi plum paste and miso contribute to the savory umami flavors. Toasted walnuts, processed into a nut butter, thicken the mixture, ensuring that the terrine bakes into a sliceable loaf.
For parties, opt to serve the whole loaf, or for smaller gatherings, cut a one- or two-inch slice and save the rest for another occasion. Serve the terrine with the crackers of your choice, although I especially love it with either Japanese rice crackers or Mary's Gone Crackers Black Pepper Crackers. Take a look at the recipe.
After salivating over this lamb sausage, feta, and romesco pizza, I had a hankering for the ground meat myself. I was all set to go for kabob e kubideh until I spotted a recipe for the appetizer of my dreams — gyro jalapeno poppers, stuffed with red onion, oregano, and ground lamb. My stomach made the ultimate vote: Greek-style stuffed lamb poppers it was!
Prepping jalapenos for poppers can be a bit gnarly. By the fourth chile or so, I could feel the capsaicin gripping the back of my throat and olfactory system as I ripped out its seeds and veins. But the end result is so very worth it: it's a heartier, more captivating version of the addictive appetizer. Curious to see how it's made? Just keep reading.
What do you do when you're entertaining for a crowd, don't have a lot of time, can't spend a boatload of money, and still want to impress everyone? If you're me, then you pull the oldest trick in the culinary book: a simple appetizer of fresh goat cheese and cured olives, bathed in an olive oil marinade of thyme, lemon zest, and freshly-ground pepper.
It's literally the easiest hors d'oeurve in the world, but the thing is, guests always go nuts for it — and then they proceed to ask how it's made. Honestly, I usually hesitate to divulge the answer, for fear that I'll be busted for being the laziest host ever, but now the secret's out. Keep reading so I can share the recipe with you.
Traditionally, squash blossoms are stuffed with creamy cheese, battered, and deep fried; lovely and enticing in their own right, to be sure, but a girl can only eat so many deep-fried snacks without palate fatigue. So when my best friend brought a basket of these Summer beauties to dinner, alongside a rustic baguette, a tub of creamy burrata, and a jar of pungent olive tapenade, I knew I was in for a real treat.
I watched in rapt attention as she deftly prepared this quick appetizer, barely able to restrain myself from sneaking a taste of the burrata as it oozed with cream. Mere minutes later, we bit in, and at that moment, I was sold. Not only are squash blossoms extraordinarily beautiful in their raw state, but when shed of their battered exterior, their nuanced delicate flavors truly shine. I imagine I'll be experimenting with raw preparations, until, like tomatoes (another Summer favorite), they're sadly whisked away until next season's flush.
