Aren’t we all, always hunting for a new idea for taking an appetizer to the party.  Part of the Holiday party fun is learning and trying new recipes.  Here are few party plate recipes that you may have not tried before.  Please feel free to share with me any new ones that you find!!  Enjoy!

Creamy White Queso Dip

1 tablespoon avocado oil

1 cup diced red onion

1 large poblano, finely diced

2 garlic cloves, minced

¾ cup milk

1 pound white American cheese, cut into cubes

4 ounce cream cheese

2 teaspoons ground cumin

¼ teaspoon chili powder

4 ounces green chilis

Salt to taste

¼ cup fresh cilantro, diced

Top with fresh Pico de Gallo

Heat a large nonstick pan to medium high heat.  

Add avocado oil, red onion, poblano and garlic to the pan.  Sauté for 3-4 minutes, until onions are translucent.

To the vegetables, add in cumin, chili powder and salt.  Stir to coat the vegetables then add milk, American cheese and cream cheese. 

Cook at low heat and continue to stir throughout until the cheese is melted and smooth then add in green chilis.  

Once smooth, finish with fresh cilantro and salt to to taste.  Top with fresh Pico de Gallo.  Transfer to a small crockpot to keep warm.  

Easy Baked Shrimp Toast

6 ounces shrimp, peeled and deveined

3 tablespoons mayonnaise

3 tablespoons butter, melted

1 ½ teaspoons minced garlic

1 ½ tablespoons thinly sliced scallions

Black pepper to taste

Baguette bread

Basil, thinly sliced

Preheat oven to 400 degrees.  

Chop shrimp or process in a food chopper into small pieces, do not over process.  Mix shrimp with mayonnaise, melted butter, minced garlic, scallions and a generous amount of black pepper. 

Slice baguette in half horizontally, into thin slices.  Each slice should not be thicker than 1 inch.  

Spread the shrimp mixture on the cut side of the bread.  Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.   

Remove bread from the oven.  Sprinkle fresh basil and serve immediately.  

Veggie Spinach (or collard) Artichoke Cups 

30 mini phyllo shells

3 cups frozen spinach or chopped cooked collards

1 14 ounce can artichoke hearts, drained and finely chopped

¼ cup mayonnaise

1/3 cup cream cheese

2 teaspoons lemon juice, fresh squeezed

3 tablespoons shredded parmesan cheese

½ teaspoon garlic powder

½ teaspoon crushed red pepper

¾ teaspoon salt

Freshly ground black pepper to taste

Preheat oven to 375 degrees.

In a large mixing bowl, add the spinach, artichoke hearts, mayonnaise, cream cheese, lemon juice, breadcrumbs, cheese, garlic, onion, red pepper, salt, black and black pepper.  Combine well.  Taste for seasoning and add as needed. 

Fill the mini phyllo shells using a small spoon.  Place each one on a large baking tray. 

Place in oven and bake for 10-12 minutes, until filling is heated throughout.  Serve immediately.  Sprinkle with Parmesan if desired.  

Egg Nog Dip

8 ounce cream cheese, softened to room temperature

½ cup egg nog

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

1 ¼ cups powdered brown sugar, packed

Whip the softened cream cheese until smooth.  Mix in the vanilla extract, cinnamon, and nutmeg.  

Beat in the Egg Nog, then add in the powdered sugar until the mixture is thickened.  

Store in an airtight container in the refrigerator until ready to serve.  Use sugar cookies, or ginger snaps as the dippers.  

Peppermint Candy Cane Dip

1 8 ounce cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

½ cup crushed candy canes, about 12

8 ounce cool whip

Using a mixer on medium speed, beat the cream cheese until fluffy.  

Add in the powdered sugar and vanilla and mix until combined and creamy. 

Fold in crushed candy canes and cool whip until incorporated.  

Chill in the refrigerator for at least an hour before serving.  Use Oreos or chocolate wafers for dipping.  

Crockpot Buffalo Chicken Meatballs

1 pound ground chicken

½ cup diced celery

2 green onions, thinly sliced

1 garlic clove, minced

1 carrot, grated

1 teaspoon smoked paprika

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 egg

½ cup panko

¾ cup Buffalo sauce

¼ cup of ranch or blue cheese dressing

Preheat oven to 400 degrees.

In a large bowl, add chicken, celery, green onions, garlic, carrot, smoke paprika, salt, pepper, egg and panko.  Using your hands mix everything together until combined.  

Using a small scoop or large spoon, scoop out chicken mixture and form 1 inch balls, it should yield 24 meatballs.  

Place meatballs on a wire rack lined baking sheet.  Bake for 5-7 minutes, or until lightly browned.  

Add meatballs to crock pot, pour Buffalo sauce over the meatballs. Using a spoon, gently toss to coat all of the meatballs.  

Cook on low for 2 hours.

Remove and drizzle with dressing of your choice.  

Cranberry Jalapeno Cream Cheese Spread

¾ cup dried cranberries, coarsely chopped

1/3 cup brown sugar

½ cup orange juice

1 small jalapeno pepper, seeded and chopped fine

1 tablespoon lemon juice

1/8 teaspoon cinnamon

1 green onion, chopped

1 8 ounce package cream cheese, softened

Crackers for serving

In a small saucepan, combine cranberries, brown sugar, orange juice, jalapeno, lemon juice and cinnamon.  Bring to a boil.  Reduce heat and simmer for about 10 minutes or until thickened.  Cool Completely.  

In a large bowl, beat the cream cheese with an electric mixer until light and fluffy.  Stir in cranberry mixture and chopped green onion.  Refrigerate until serving.  Serve with assorted crackers.  

Pigs in a Blanket Wreath

1 tube refrigerated crescent rolls

24 mini hot dogs, or little smokies

¼ cup Dijon mustard

2 teaspoon poppy seeds

Rosemary sprigs for decoration

Ketchup and mustard for serving

Preheat oven to 375 degrees.  Line a large baking pan with parchment paper.  Slice crescent rolls lengthwise into thirds.  Brush all over with Dijon mustard.  Place a mini dog on the thick end of each triangle and roll up.  

Arrange the pigs in a blanket, side by side, in a circle on the baking sheet, they should be touching.  Brush with egg wash and sprinkle with salt and poppy seeds.  

Bake for 15 to 20 minutes, until the crescents are golden.  Let cool for at least 20 minutes.  

Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup and mustard in the center.