A Tasty Tuesday Thanksgiving: Appetizers

OK friends, as promised, I’ll be spending the month of November bringing you posts chock full of recipe inspiration for your Thanksgiving Feast in a few weeks. Each week, I’ll focus on one area of the meal (Appetizers, Side Dishes, Main Meal and….of course….Desserts). It is my aim to give you several recipes for each category, so you have plenty to choose from.

I. LOVE. THANKSGIVING.

And, really, let’s be honest: I cannot help myself when it comes to all the food offered. I MUST sample everything. I must savor. I must enjoy. I love trying all the offerings that are unique to this day, food I don’t get the other 364 days each year. I love the family. The friends. The togetherness.

End result?


Total Thankfulness.

Win-Win-Win.

OK. I digress.

Today’s topic: Appetizers


Sometimes, I find the beginning and the end of big meals like this are my favorite: sinful little snacks to fill up on before the big meal, and delectable goodies to top off with at the end of the night. Appetizers are so great: dips, tapas, or even just the simple spread of cheese and crackers that somehow taste extra good because it’s a holiday.

When guests arrive at your home, it’s best to offer them an array of appetizers. Some people are like me, and dig in to everything you have to offer. Others have more self-restrain (kudos, friends), and portion healthier appetizers so that they maintain a reasonable caloric intake over the course of the entire day.

More power to you.

Here are a few appetizer ideas. There is enough variety to appease each guest:

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Cheese, Cracker and Vegetable Crudite

Arrange several simple cheese (I suggest Sharp Cheddar, Swiss, Pepper Jack and Brie) on a serving plate. Cut up celery, broccoli, carrots and peppers. In a smaller serving bowl, offer French Onion Dip or Ranch Dressing. Complete with a mixed assortment of crackers.

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Spinach Dip in a Pumpernickel Bread Bowl

• 1 C. Sour Cream
• 1 C. Mayonnaise
• 1 pkg Knorrs Vegetable Soup Mix
• 1 5-oz can of water chestnuts, chopped fine
• 1 bunch of scallions, chopped fine
• 10 oz of spinach: cooked, drained and chopped
• 1 8-oz block of cream cheese
• 1 loaf of round dark bread (Pumpernickel is the usual favorite)

Squeeze spinach to remove excess moisture. Combine all ingredients through cream cheese. Hollow out the bread, making a bowl. Take the cut out pieces and cut into cubes for eating the dip. Chill. Shortly before serving, fill the bread bowl with dip. Place bread cubes around the bowl. Leftovers keep very well in fridge!

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Goat Cheese Log with Pepper Jelly

It’s as simple as it sounds. Place a log of Chevre goat cheese onto a serving plate. Spoon Red Pepper Jelly over the cheese. Serve with crackers

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Asparagus Roll Ups

• 1 block of cream cheese
• 2 tablespoons of fresh chvies
• 8 slices of bacon cooked and crumbed/cut up
• parmesan cheese
• butter
• 16 asparagus stalks
• 16 slices of bread from a loaf (Jess used Wheat Bread)

Put asaparagus onto skillet with water for 6-8 minutes. Mix cream cheese, chives, bacon into a bowl. Use a rolling pin and flatten the bread completely. Remove crusts. Spread cream cheese mixture onto bread. Top with asapragus (if too big, cut in half, and but both pieces onto the bread), and roll up. Melt butter and drizzle over asparagus roll-ups. Finish by sprinkling with parmesan cheese. Bake at 400 degrees for 12 minutes until crisp/golden.

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Seven Layer Mexican Dip

• 2 Blocks Cream Cheese, softened
• 1 can Refried Beans
• 1 can Sliced Black Olives
• 1-2 cups Salsa
• 1-2 cups Shredded Mexican Blend Cheese
• 1/2 cup Diced Onion
• 1/2 cup Diced Red Pepper

On a serving platter, spread cream cheese so it covers entire bottom. Layer each of the next ingredients through Cheese. Sprinkle Onion and Red Pepper over top. Serve with Tortilla Chips.

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It’s also classy to offer a signature drink. If you want to make it high class, here is a recipe for Pomegranate Martinis:

Pomegranate Martinis

• 1 oz. vodka
• 1/2 oz. orange liqueur (Cointreau is the suggestion)
• 3 oz. pomegranate juice

Combine ingredients in a cocktail shake 1/4 filled with chopped ice. Shake and strain into a glass. Serve with a squeeze of lemon.

If you are looking for something non-alchoholic, consider this spiced Apple Cider (courtesy of my husband, Bill):

Bill’s Spiced Apple Cider

• 1/2 Gallon of Apple Cider
• 3/4 cup of Orange Juice (use more or less to taste)
• 3 Whole Cinnamon Sticks
• 1-2 TBS Pumpkin Pie Spice (to taste – Bill eyes it, and sprinkles a good portion over the top)

Combine all ingredients in a large pot on the stove on Medium Heat. Heat through until it just starts to boil. Turn down heat, and allow to simmer for 10 minutes. If you have a sieve or fine colander, strain out solids. If not, just try to use pulp free orange juice. Then all you have to do is pick out the cinnamon sticks, which isn’t too difficult!

Pour into mugs and ENJOY!

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I hope this gets your Thanksgiving Feast up and running. Stay tuned, as next week we’ll be talking SIDE DISHES!

We would love to hear about YOUR Appetizer Recipes. Are you willing to share? If so, fill out the form below! We can compile recipes over the next few weeks, and do a big post the week of Thanksgiving! So dig out those recipes boxes and share the wealth!

You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.