Scrumptious and Simple
Enjoy these delectable Christmas Appetizers recipes that I've collected that are perfect
for entertaining - whether a small gathering or a large crowd.
Christmas Dinner Menu
with one or two of these appetizers.
Remember - we are keeping it simple, but still delicious.
This is a truly festive looking Christmas Appetizer - its the Vegetable Christmas Wreath.
2 tubes of refrigerated crescent rolls
1/2 cup spreadable cream cheese (flavored cream cheese is even better)
1/4 cup finely chopped red peppers
1/4 cup finely chopped yellow peppers
1/4 cup finely chopped green peppers
1/2 cup chopped fresh broccoli
8 - 10 grape tomatoes, quartered
1 tablespoon chopped red onion
Remove the crescent rolls from the tubes but DO NOT UNROLL. Cut each roll into
8 slices and arrange in a circle on an ungreased round baking pan.
Bake at 375 Degrees until lightly brown about 15 -20 minutes. Carefully
remove onto a serving platter and cool.
Spread the cream cheese over the crescent roll wreath. Now top with all the colorful veggies.
Easy, festive, tasty, and healthy!
This is a Christmas appetizer that looks like you took all day to make it - but you DIDN'T.
Pastry Holly Leaves
1 package of frozen puff pastry, thawed
1 tablespoon water
1/2 cup cream cheese, softened
1 cup crumbled feta cheese
1/2 cup frozen chopped spinach, thawed
24 pimiento pieces (sold in jars)
Unfold each pastry sheet onto a floured surface. Using a leaf-shaped cookie cutter,
cut out 12 leaves from each sheet. Place on an ungreased baking sheet. Using a toothpick,
score the pastry to make veins in the leaves. Beat the egg and water together; brush over the
Bake at 400 Degrees F for about 12 minutes until golden brown. Cool.
In a bowl, combine the cream cheese, feta cheese, and spinach. Split the pastry leaves in
half. Spread the cheese mixture on the bottom half, then replace the top half. Add a
pimiento piece on each leaf to make a holly berry.
FYI: Crudites or fresh raw vegetables are always crowd pleasers. Especially if served with a
spectacular dip or spread. They're great Christmas Appetizers - or for any celebration! See below for dip recipes.
Use colorful arrangements of veggies like: cherry or grape
tomatoes, orange carrot sticks, red, yellow or green pepper strips, snow white cauliflower
flowerets, evergreen broccoli, purple radishes, and yellow and green zucchini.
Tip: A great healthy alternative to serving potato chips is to serve a
trayful of chilled cooked artichoke leaves with dip. Delicious and low calories!
Try these spectacular dips to go along with the crudites you've beautifully arranged on a handsome platter:
2 cups plain yogurt
1 clove of minced garlic
1/2 cucumber, seeded and chopped fine
1 teaspoon of chopped fresh mint or parsley
Mix all the ingredients and chill thoroughly.
Homemade Sour Cream dip is a great accompaniment to fresh vegetables. This one is especially tasty.
2 cups sour cream
1/4 cup mayonnaise
1 tablespoon chopped onion
2 tablespoons fresh dill (or 1 tbsp dried)
1 tablespoon chopped chives
Mix all the ingredients and season with salt and pepper to taste.
Each Christmas my good friend Maria makes the best Artichoke Dip I've ever had. And it's
1 can artichokes in water, drained
1 cup of mayonnaise (regular or reduced calorie)
1 cup of Parmigiano grated cheese
In a bowl, mash the artichokes, then add the mayonnaise and cheese.
Bake at 350 degrees F in a covered ovenware dish (like corning ware) for 30 minutes or
until it starts to bubble.
You may want to uncover it for the last 5-10 minutes to brown
top. Let cool a bit. Serve with crusty sliced Italian bread or baguettes. Really good!
An elegant Christmas Appetizer sure to impress (but easy to make) is the
Belgian Endive with Salmon Spread.
1 can of salmon (8 ounce)
3/4 cup of cream cheese, softened
1 tablespoon of anchovy paste
2 teaspoons of lemon juice
1 teaspoon of Worcestershire sauce
1/4 cup capers
1/4 cup finely chopped onions
12-15 Belgian Endive leaves
Mix all ingredients and put about 1 teaspoon full on the wide white part of the Endive leave.
Chill, then serve on a pretty serving dish.
Tip: Remember to garnish your platters with Christmasy colors - red cranberries,
green holly leaves, red and white peppermint candies or canes.
Or you can serve
appetizers on a bed of crushed ice with some red cranberries scattered about.
My husband loves oysters. So this Christmas Appetizer is for him - Oysters in Bacon.
24 oysters, shucked and patted dry
12 strips of bacon, cut in half
Preheat oven to 425 degrees F. Wrap each oyster in a piece of bacon. Arrange in a shallow
baking pan with bacon ends down. Bake until the bacon is slightly brown (not crispy).
Drain on paper towel. Ready to serve!
Simple and a favorite!
Here's a different take on the traditional cheese log -
only these are more upscale (made with goat cheese and sherry) and Christmasy!
Christmas Cheese Logs
2 logs or 4 ounces of goat cheese
1/2 cup of cream cheese, softened
3 teaspoons sweet sherry
1 teaspoon salt
1 1/2 teaspoon paprika
1/2 teaspoon of cumin
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup sesame seeds,untoasted
Combine the goat cheese, cream cheese, sherry and salt together in a bowl. Place the cheese
mixture on a sheet of plastic wrap and roll into the shape of a long log. Chill in
freezer for about 15 minutes until slightly firm.
In separate flat dishes, mix paprika and cumin together. Also combine the parsley and dill
in a dish and untoasted sesame seed in another dish.
Remove the cheese log from the freezer and unwrap it. Slice it into thirds. Roll each 1/3
log into the paprika mix, another in the parsley mix and the last in the sesame seed mix.
You have a festive Christmas appetizer of red, green and white cheese logs. Serve with pita chips
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