Cold Appetizer Recipes | The Daily Dish

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Cold Appetizer Recipes

Super “Bread” Bowl Dips

1 Comment | Written on January 31, 2014 at 12:00 am , by

Getting ready for the Super Bowl this weekend?  It sure is hopping here in New York City!  The city is jam packed with visitors and it seems like everyone is throwing parties, even before the big game!  Even Times Square is shut down for a street party they are calling “Super Bowl Boulevard.

I wanted to get in the Super Bowl spirit with two different dip-in-a-bread-bowl recipes.  One to celebrate the Denver Broncos and one in honor of the Seattle Seahawks.

 Keep reading for the recipes…

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Shrimp, Bacon and Horseradish Dip – Best Blogger Appetizer Recipe Winner

No Comments | Written on January 22, 2014 at 5:00 am , by

I am so excited to reveal the Editor’s Choice winner from our Best Blogger Appetizer Recipe contest!

This “Shrimp, Bacon and Horseradish Dip“ from Lizzie Munro of “Answers en Croute” has become a new staple in my appetizer repertoire.

It’s one of those recipes where you keep going back (again and again) for just one more bite.  It’s a great dip with crackers, but I’m tempted to even try it as part of an open-faced rye bread sandwich.


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Roasted Winter Squash Hummus

No Comments | Written on November 13, 2013 at 5:00 am , by

A seasonal sweet and spicy take on a hummus dip!

This recipe is made with traditional hummus ingredients, but with one interesting twist – roasted winter squash.

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Best Appetizer Ever – Sweet and Spicy Appetizer Clusters

2 Comments | Written on October 3, 2013 at 5:00 am , by

Now that my big cross-country move is complete, we have some catching up to do!  I think it’s about time we announced the winner in our “Best Appetizer Recipe Ever” contest.  (Stay tuned, because tomorrow we will announce the “Best Crisp or Cobbler Ever” winner!)

Congratulations to “RoxieChan” for her Sweet and Spicy Seed and Nut Clusters!

Keep reading for the winning recipe…

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Marinated Shrimp

5 Comments | Written on May 15, 2013 at 5:00 am , by

Right now we are in the heart of Spring party season!  There are graduations and wedding showers, potlucks and picnics.  For years, this has been my go-to recipe to bring to gatherings.  It’s easy to prepare and always a hit.  Once you try this “Marinated Shrimp” your friends and family will beg you to make it again and again!

Keep reading for the recipe…

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Cheese Ball or Cheese Log for Entertaining

No Comments | Written on February 19, 2013 at 5:00 am , by

I think I know your first question…  ”Are those walnuts RED?”  Yes!

I came across them at my grocery store and was so intrigued, I just had to try a sample.  They are not dyed or genetically modified, rather created using natural methods of grafting Persian red-skinned walnuts onto larger and creamier English walnuts. Red walnuts are only red on the inside, the tree and the shells look just like your typical English Walnuts.

This recipe can be rolled into a cheese log or cheese ball, whichever you prefer!  I used the red walnuts, rolled them into a log and will call it my “Red Carpet Cheese Log” for an Oscar get-together this weekend.

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Easy New Year’s Eve Appetizer

1 Comment | Written on December 27, 2012 at 5:00 am , by

In Spain, it is considered good luck to eat 12 grapes at the stroke of midnight as we ring in a new year.  Some say, for every sweet grape you eat there will be a good month in the coming year, and for each sour one a bad month.   You can even make a wish with each one you eat!

This simple appetizer recipe is a beautiful way to present a round of brie for a New Year’s Eve celebration.  Serve with crackers or apple slices, and, of course, a glass of bubbly!   This year, may all of your grapes be sweet as we welcome 2013.  Cheers!

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Spiked Guacamole and a Photography Tutorial!

11 Comments | Written on October 4, 2012 at 5:00 am , by

Today I am excited to show you not only how to make this delicioso “Tequila Spiked Guacamole” but I also have a few easy tips for styling and photographing your food at home.  I promise you don’t need a fancy camera or a degree from Le Cordon Bleu!

Keep reading for the recipe and tips! 

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Tailgate Game Day Spinach Artichoke Dip

4 Comments | Written on September 12, 2012 at 5:00 am , by

Who’s ready for tailgate season?  Soon there will be a chill in the air and football season will be in full swing.  Make sure you are ready with game day treats that are sure to be a crowd pleaser!  Spinach artichoke dip is always a hit.

Keep reading for the recipe!  

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The Big Cheese Apple

16 Comments | Written on November 11, 2011 at 5:00 am , by

Nothing says “party” like a good, old-fashioned cheese ball.  Serve with crackers and a bottle of your favorite wine, and suddenly it’s a soiree!   Many times you will see a cheese ball rolled in chopped nuts, but this recipe takes the classic party centerpiece and gives it a fun fall twist.

Isn’t that adorable!  Makes you do a double take, right?  The cheese ball is formed into the shape of an apple and coated with paprika.  A cinnamon stick is inserted in the middle for the “stem” and basil mimics the leaves.

In this recipe I used the Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese.  This award-winning cheese is carefully cured for a rich, distinct and balanced flavor.

If you are looking for more fun and festive recipes to serve this holiday season, check out our new “Host the Holidays” group.  Join the discussions, voice you opinion in the polls, and even enter to win the Cracker Barrel holiday giveaways!

THE BIG CHEESE APPLE    (click here to view and print recipe)

1-1/2 pounds Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese, grated

3 ounce package cream cheese, softened

2 Tablespoons mayonnaise

1-1/2 Tablespoons Worcestershire sauce

2 Tablespoons sherry or Madeira

1/3 cup chopped pimiento-stuffed olives

1/2 cup finely chopped celery

Paprika

Garnish:  Basil leaves, cinnamon stick

Beat cheese, mayo, Worcestershire, and wine together in mixer; mix until smooth and well-blended.  Mix in olives and celery.  Shape into a big apple, make an indentation in the top, and tuck in basil leaves, and cinnamon stick for a stem.  Sprinkle all over with paprika so it looks like an apple.  Serve with melba toast or crackers.  Makes about 4 cups.