Courier Cookbook Holiday Appetizers

It is that time of year filled with parties and cheer. Whether you are hosting a party or bringing an appetizer, these are tried and true simple appetizers that will be gone well before the end of the evening.

Next week we will explore those cookies you only make during the holidays. Send your recipes to [email protected].

MEDITERRANEAN ONION DIP

A Mediterranean twist to the traditional onion dip everyone loves.

Ingredients:

½ envelope onion soup mix

2 cloves minced garlic

1 diced roasted red pepper

½ cup crumbled feta cheese

8 oz. cream cheese

½ cup sour cream

10 pitted kalamata olives

Directions:

Combine all ingredients.

Refrigerate for 30 minutes.

Serve with pita chips, any other chips or crackers.

TOASTED CHEESE ROUNDS

Ingredients:

⅓ cup Parmesan cheese

¾ cup mayonnaise

dash of Worcestershire sauce

rye or white bread rounds

Directions:

Combine all ingredients except bread.

Spread on bread rounds.

Broil rounds until golden brown and puffy.

Enjoy!

CRAB DIP

Ingredients:

8 oz. cream cheese

6 oz. frozen or canned or fresh crab meat (squeeze out the liquid)

1 tsp. onion powder (or more to taste)

1 tsp. horseradish (or more to taste)

½ cup slivered almonds

1 boule bread (or equivalent)

Directions:

Heat cream cheese and crab in a medium pot on the stove.

Add the rest of the ingredients except the bread.

Carve out the bread and cut the inside bread into small pieces.

Arrange pieces around the outside of the bread for dipping.

Pour the dip into the bread.

Serve warm.

SEVEN LAYER DIP

This is a classic that everyone loves.

Ingredients:

1 can of bean dip

10-12 oz. guacamole

1 bunch chopped green onions

1 cup sour cream

½ cup mayonnaise

1 package taco seasoning

3 medium tomatoes, seeded and chopped

8-10 oz. shredded sharp cheddar cheese

6 oz. pitted sliced black olives

Directions:

Combine sour cream, mayonnaise and taco seasoning.

Layer in a large shallow bowl in this order:

Bean dip, guacamole, sour cream mixture, green onions,tomatoes, cheese, and olives.

Refrigerate.

Serve with tortilla chips.

STUFFED MUSHROOMS

Submitted By Madison Shaw

Adapted from Delish.com

Ingredients:

1 1/2 lb. clean baby bella mushrooms

2 Tbsp. unsalted butter

2 cloves finely chopped garlic

1/4 cup plain bread crumbs

Kosher salt

Freshly ground black pepper

1/4 cup finely grated Parmesan, plus more for topping

4 oz. cream cheese at room temperature

2 Tbsp. chopped fresh parsley, plus more for serving

1 Tbsp. chopped fresh thyme

Directions:

Preheat oven to 400°. Prepare baking sheet with cooking spray or line with parchment paper.

Remove stems from mushrooms and finely chop. Arrange caps on the baking sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes.

Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly.

Transfer bread crumb mixture to a large bowl. Add Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake stuffed mushrooms until softened and the tops are golden, about 20 minutes.

Transfer stuffed mushrooms to a platter and top with parsley.