38 Party Appetizer Recipes

‘Tis the season for Christmas parties and holiday celebrations! I thought I’d put together a list of party food recipes as well as share a few tips!

Before we get to the THIRTY-EIGHT (38!!) outstanding party appetizers I have for you, I wanted to share a few tidbits that might help you the next time you have folks over! And if you don’t want to know about my bits, you just go right on ahead and scroll on down to the recipes. That’s OK too!

Anytime I have a gathering (even if it’s just having a few families over to swim in the summer) there are a few things I always have: a cheese board, a vegetable tray and a spouted beverage dispenser of something cool to drink.

Cheese Boards
Get yourself a nice big cutting board if you don’t already have one. You’ll use it for cutting, of course, but you’ll also use it as your cheese board. It’s rustic and practical and perfect for cheese!

When selecting cheeses I think I good rule of thumb is to have something creamy and soft, something sharp, something mild and neutral, and something flavored. Here are a few I often use:

Creamy/Soft: Camembert, havarti, brie

Sharp: Jarlsberg, English cheddar, bleu cheese

Mild/Neutral: Provolone, monterrey Jack, medium cheddar

Flavored: Smoked gouda, apricot cheddar, herbed goat cheese

If I want to dress things up a bit, I also serve things I think compliment the cheese like honey, olives, hard meats (salami, pepperoni, etc.), grapes and nuts (I especially love to have cashews and smokehouse almonds).

Vegetable Tray
OK, you don’t need me to tell you how to put together a vegetable tray but I wanted to suggest a few things you may not have considered serving. Folks really enjoy the unexpected and it’s a good way to experiment. Here are a few veggies you may want to add to the usual:

Brussels sprouts
Green beans
Beet slices
Green tomato wedges
Parsnip sticks
Green onions, cut into 2-inch pieces
Radishes, quartered
Asparagus, cut into 2-inch pieces
Snow Pea pods

Alongside the traditional bowl of dip/dressing, I also like to serve hummus and have a small bowl of sea salt too.

Spouted Beverage Dispenser
When you go get that big rustic cutting board, pick up a 2-3 gallon beverage dispenser (preferably one with a stool so glasses can fit under it without having to sit on the edge of the table or counter).

Depending on the guests, event and season here are a few beverages I like to have available:

Ice water with cucumber slices
Sweet tea with lemon slices
Pink lemonade with lemon slices
Sangria with chopped fruit
Arnold Palmer (equal parts sweet tea and lemonade)
John Daly (the alcoholic version of Arnold Palmer: sweet tea, lemonade and bourbon)

OK, now on to the recipes! If I don’t get to tell you again, I hope your holidays are merry and bright! Eat lots, sing Christmas carols like you mean it, give big hugs, laugh hard and remember to be thankful for your blessings! God bless!

All recipes are listed clockwise starting in the top-left of each collage.

Hot Dips & Spreads
You can serve these in a chaffing dish or at room temperature. They’re all delicious either way!

Tuscan Sausage Dip by South Your Mouth
Hissy Fit Dip by Plain Chicken
Cheesy Baked Vidalia Dip by Southern Plate
Warm Crack Dip by Plain Chicken
Trisha Yearwood’s Hot Corn Dip by Mommy’s Kitchen
Hot Chicken Salad by South Your Mouth

Sliders, Sandwiches and Roll-Ups
These can usually be prepared ahead and served up quickly just before guests arrive!

Monte Cristo Party Sliders by South Your Mouth
High Rollers by South Your Mouth
Ham & Cheese Party Rolls by The Country Cook
Queso Roll-Ups by South Your Mouth

Finger Food
Because it’s not a party until somebody’s licking their fingers!

Ham & Cheese Pastry Puffs by Plain Chicken
Sriracha Bacon Deviled Eggs by South Your Mouth
Ranch Sausage Stars by Mommy’s Kitchen
Sausage Biscuit Bites by Plain Chicken
Bacon Wrapped Pineapple Poppers by South Your Mouth
Cream Cheese Sausage Balls by Plain Chicken

Cold Dips & Spreads
These can always be prepared ahead of time and make for a nice display when surrounded by crackers and chips.

Fiesta Corn Salsa by Sweet Little Bluebird
Salmon Spread by South Your Mouth
Spinach Dip by South Your Mouth
Dill Pickle Dip by Southern Bite
Homemade French Onion Dip by South Your Mouth

Cheese Balls
Because every Christmas party has to have a cheese ball. Period!

Peppery Ranch Cheese Ball by Southern Bite
Pineapple Cheese Ball by The Country Cook
Ranch Chicken Cheese Ball by Southern Bite
Christmas Cranberry Cheese Ball by South Your Mouth
Aunt Louise’s Cheese Ball by Southern Plate
Cracked Out Cheese Ball by Plain Chicken

Crock Pot
Crock pot appetizers travel great and are always welcome!

Bacon Double Cheese Dip by Recipes that Crock
Crock Pot Buffalo Chicken Wings by Recipes that Crock
Sweet Party Mix by Recipes that Crock
Creamy Rotel Sausage Dip by South Your Mouth
Slow Cooker Whiskey Meatballs by Plain Chicken

Special Occasion
Because sometimes you just want to beat your sister-in-law. Or that hoity heifer from the PTA. With these recipes you'll win every time!

Pulled Pork Cornbread Tarts by Southern Bite
Chipotle Shrimp Tostada Bites by South Your Mouth
Maryland Crab Cakes by South Your Mouth
Beef & Blue Crostini by South Your Mouth
Brie Tartlets by South Your Mouth
Stuffed Mushrooms by South Your Mouth

Cajun Beans & Rice

A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot!

The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.

Those of you who have been with me for a while know how much I love rice. We eat more rice in my family than potatoes and grits combined. Yeah, for real! 

We don’t usually eat mashed potatoes and gravy like everybody else – we eat rice and gravy. And I love to scramble up a couple eggs in leftover rice for breakfast!

I think that’s one reason I’m so drawn to Cajun and Creole cooking – so much of it has rice in or served with it. I attribute all this to rice production dating back to the 1800’s – both the South Carolina Low Country and Louisiana Bayous were huge areas for rice plantations.

Daddy’s people originated in the Low Country so I figure I’ve probably got rice in my blood.

And if you’ve been with me a while you know how much I love dried beans. But what I haven’t always told you is 9 times out of 10, I’m eating those beans over rice! I know not everyone loves rice like I do so I usually don’t mention that :)

Except today. Today I’m going to share with you a recipe we make in my family that is made specifically to be served over rice. Now, you don’t have to. You’re more than welcome to eat this like a soup or stew with a big o’ hunk of cornbread if that’s more your speed!

Daddy discovered the Cajun variety of Hurst's 15 Bean Soup years ago and it became a favorite in our family instantly. The seasoning packet is perfect and I love the variety of beans... all the different shapes and sizes just add so much.

My Canadian mother-in-law loves them too! I usually have to smuggle a bag or two for her when we visit!

This eats an awful lot like Red Beans & Rice so if you like those, you’ll love this! We make this with leftover ham, ham bones and ham hocks too but I think the andouille makes it extra special. If you can’t find andouille in your market, I would suggest using smoked sausage or kielbasa.

If you can’t find the Cajun 15 Bean Soup in your local grocery stores, ask for it! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.

Cajun Beans & Rice

Yield: 14-16 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 10 Mcook time: 5 hourtotal time: 5 H & 10 M

A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot!

ingredients:

• 1 20-oz. bag Hurst’s Cajun 15 Bean Soup
• 1 onion, diced
• 6 cups chicken broth (see note)
• 2 cups water
• 2 pounds andouille sausage or smoked sausage
• Cooked long grain white rice

instructions:

How to cook Cajun Beans & Rice

1. Remove seasoning packet from beans and set aside to add later.
2. Combine beans (without seasoning packet), onion, chicken broth and water in a large pot or Dutch oven. Heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 3 hours.
3. Cut sausage into bite-sized pieces then add to beans. Add seasoning packet then stir well. Continue cooking beans for 2-3 more hours or until beans are tender. If needed, you can thicken your beans by simmering over medium heat with the lid off for 20-30 minutes.
4. Remove from heat, cover, and let beans rest for 30 minutes before serving. Serve over white rice.

NOTES:

This finishes a little on the salty side due to the broth, seasoning packet and sausage which is exactly what you want since you’re serving it over plain white rice. If you’re looking to eat this as a soup or without rice, use low sodium chicken broth or water.
Andouille is a cured pork sausage very similar to smoked sausage or kielbasa. If you can’t find it in your market, substitute with smoked sausage, kielbasa or ham.
Yes, you can cook this in a crock pot! Cook the same way replacing the first 3 hours on the stove with 5-6 hours on high in the crock pot.
If you can’t find Hurst's Cajun 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)

https://www.southyourmouth.com/2015/12/cajun-beans-rice.html

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