As the weather begins to warm, folks naturally emerge from hibernation and begin enjoying each other’s company at fun spring-time get togethers. If you’re filling up your calendar with various get togethers and hang-outs, you’ll undoubtedly need to arrive with something to contribute to the spread. Here are some easy appetizers you can prepare to snack on while you get re-acquainted with your nearest and dearest. Enjoy!
Easy Appetizers From the StyleBlueprint Archives
Caprese Skewers
This recipe first appeared in this StyleBlueprint article and hails from the kitchen of Dora Sarris Cothren, co-owner of Theadora Abbeyluxe in Homewood, AL. “I always make caprese skewers when I have company over,” Dora shares. “It’s great as a starter or a side, and the best part is that I can make them a day ahead. They are pretty, light and tasty, and all ages love them.” She recommends serving them with a nice, chilled glass of rosé.
Dora Sarris Cothren’s caprese skewers | Image: bevcooks.com
Caprese Skewers
Ingredients
- 1 pint cherry tomatoes cut in half
- Fresh basil leaves
- Mozzarella balls Dora recommends using the Costco mozzarella balls, because they are marinated in olive oil and herbs.
- 25 4-inch bamboo skewers
- Salt and pepper to taste
- Balsamic vinegar optional
Instructions
- Thread a tomato half, basil leaf and mozzarella ball onto each skewer.
- Arrange the skewers on a serving plate, and sprinkle with salt and pepper to taste.
- Lightly drizzle with balsamic vinegar, if desired.
Prosciutto, Gorgonzola and Spinach
In a pinch? This easy app is simple to pull together and has a sophisticated air. We first featured it in this article, suggesting it for a fall appetizer, but really, prosciutto is perfect anytime!
These prosciutto, gorgonzola and spinach roll-ups are a delicious flavor combination, and they couldn’t be easier to make!
Prosciutto, Gorgonzola & Spinach Wraps
Ingredients
- Prosciutto
- Spinach
- Gorgonzola
- Dried cranberries
- Pine nuts
Instructions
- Lay out the prosciutto and top with a couple of leaves of spinach.
- Sprinkle with Gorgonzola, 3-4 dried cranberries and 6-8 pine nuts.
- Roll up and place on platter.
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Black Olive Tapenade
We first featured this recipe in this article back in 2014. This easy recipe is courtesy of Kathy Katz, owner of Cooper Street 20/20 in Memphis. Collect your ingredients, throw them in the food processor, and let ‘er rip. Serve with some grilled pita or fresh veggies, and you’re good to go!
Black olive tapenade is a breeze to prepare and creates an unforgettable appetizer.
Black Olive Tapenade
Ingredients
- 16 ounces Kalamata olives drained and pitted
- 2 sprigs fresh rosemary
- 1 clove garlic
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Combine all ingredients in a food processor until you achieve a coarse paste. Tapenade is easy and tastes great with grilled pita or sliced veggies.
Benedictine Spread or Dip
We recently featured this recipe in our article on “Southern Entertaining Essentials,” and it bears revisiting. This light-green cucumber spread is a Kentucky tradition, named for Jennie Benedict, who ran a tea room in Louisville, KY, in the early 1900s. Melissa Eads, spokesperson for Kroger, says, “Try it on thin cocktail bread for the perfect tea or finger sandwich. Add a thin round slice of cucumber on top the spread for even more of that cucumber taste, and to reduce calories, forgo the mayonnaise.” As an added bonus, Benedictine spread can also be used as a dip for vegetables. Just stir in a little heavy cream or sour cream to thin slightly for a better dip consistency.
Benedictine Spread is a cucumber-based spread that has been popular in Louisville, KY, since the early 1900s. Image: recipeshubs.com
Benedictine Spread or Dip Recipe
Ingredients
- 1 large cucumber peeled
- ½ small onion peeled
- 8 oz. cream cheese softened
- 1 tablespoon mayonnaise
- ⅛ teaspoon salt
- 2 drops green food coloring
Instructions
- Grate the cucumber and onion into a colander; drain well, pressing to remove all excess moisture.
- Blend the cream cheese and mayonnaise with a mixer or food processor.
- Add the salt and grated cucumber and onion.
- Stir in the green food coloring.
- To make sandwiches, spread bread slices with mayonnaise, then a layer of Benedictine. To use as a dip for vegetables, stir in a little heavy cream or sour cream to thin slightly.
Nutrition
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Aunt Sarah’s Corn Dip
Ever since we featured this article in our popular “4 No-Fail Dump Recipes” article, we’ve been craving this deliciousness! SUPER simple to pull together, and you’ll be relishing the compliments long after the dip disappears!
Aunt Sarah’s Corn Dip is cool and refreshing – perfect for an outdoor gathering!
Aunt Sarah's Corn Dip
Ingredients
- 2 cans white corn drained
- 2 cans black beans drained and rinsed
- 8 oz. feta cheese crumbled
- 1 cup sugar
- 3/4 cup apple cider vinegar
- 3/4 cup salad oil
- 1 cup green onion chopped
- salt to taste
- pepper to taste
- garlic powder to taste
Instructions
- Mix all ingredients together. Refrigerate for 2 hours or overnight. Serve with tortilla chips. Enjoy!
Enjoy your get-together!
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