If you are like me and love hosting parties , amaze your guests by making these 20 best appetizers ever. These are the best appetizers ever for any event you host. Here are the 20 appetizers recipes below.
1. Sausage Balls in Blankets
Ingredients
1 1/2 cups all-purpose flour 2 teaspoons curry powder 1 teaspoon paprika 1/4 teaspoon salt 8 ounces shredded Cheddar cheese 1 pound pork sausage 1/2 cup butter
Directions
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
2. Eggplant Appetizer
Ingredients
5 eggplants, peeled and cubed 5 green bell peppers, seeded and chopped 5 tomatoes, chopped 5 onions, chopped 1 1/2 tablespoons white sugar 1 tablespoon salt 1/2 cup vegetable oil 1/2 cup red wine vinegar 1/2 cup water
Directions
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
3.Cucumber and Olive Appetizers
Ingredients
1 large cucumber 1 (3 ounce) package cream cheese, softened 1/4 cup blue cheese salad dressing 1 (1 pound) loaf cocktail rye bread 15 pimento-stuffed green olives, chopped
Directions
Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.
4. Spinach Cheese Appetizers
Ingredients
1/2 cup butter, melted 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3 eggs 1 cup milk 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry 4 cups shredded Monterey Jack cheese
Directions
Pour butter into a 13-in. x 9-in. x 2-in. baking dish; tilt to coat. In a bowl, combine the flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended. Fold in spinach and cheese. Pour into prepared dish.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container.
5. Sausage Mushroom Appetizers
Ingredients
48 large fresh mushrooms 2 eggs, lightly beaten 1 pound bulk pork sausage, cooked and crumbled 1 cup shredded Swiss cheese 1/4 cup mayonnaise* 3 tablespoons butter or margarine, melted 2 tablespoons finely chopped onion 2 teaspoons spicy brown mustard or horseradish mustard 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 teaspoon Worcestershire sauce
Directions
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.
6. Chesapeake Crab Ball Appetizer
Ingredients
1 pound crabmeat 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 1 bunch minced green onions 1/2 teaspoon Old Bay Seasoning TM 1/2 teaspoon prepared horseradish 1 sprig chopped fresh parsley, for garnish Old Bay Seasoning TM to taste
Directions
Remove excess shell from the crabmeat.
In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
7. Salmon Appetizers
Ingredients
1 (15 ounce) can salmon 1 (8 ounce) package cream cheese, softened 4 tablespoons mild or medium salsa 2 tablespoons chopped fresh parsley 1 teaspoon dried cilantro 1/4 teaspoon ground cumin 8 (8 inch) flour tortillas
Directions
Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla.
Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces.
8. Pesto Pita
Ingredients
1 whole pita breads 3 tablespoons prepared pesto 3 tablespoons grated Parmesan cheese
Directions
Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm
9. Scallop-Avocado
Ingredients
1 pound dry-pack scallops (16-20 count) 1 cup chopped tomato 1 cup sliced green onions 1 avocado, cubed 1 cup chopped cilantro 6 tablespoons fresh lime juice 1 tablespoon olive oil 1/2 teaspoon hot pepper flakes, or to taste 1/4 teaspoon salt, or to taste
Directions
In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes — do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.
11. Chicken Kabobs
Ingredients
3/4 cup soy sauce 1/4 cup sugar 1 tablespoon vegetable oil 1/4 teaspoon garlic powder 1/2 teaspoon ground ginger 2 skinless, boneless chicken breast halves – cut into 1 inch pieces 6 green onions, cut into 1-inch pieces 8 ounces fresh mushrooms, stems removed.
Directions
In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.
12. Cajun Meatballs
Ingredients
1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
In a small bowl, combine the barbeque sauce and peach preserves.
When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
13. Chicken Meatball
Ingredients
2 1/2 cups minced cooked chicken breast 3 tablespoons finely chopped onion 3 tablespoons finely chopped celery 2 tablespoons finely chopped carrot 2 tablespoons dry bread crumbs 1 egg white 1/2 teaspoon poultry seasoning 1 pinch pepper
Directions
In a bowl, combine all ingredients; mix well. Shape into 3/4-in. balls; place on a baking sheet that has been coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until lightly browned.
14. Stuffed Bread
Ingredients
11 ounces cream cheese, softened 1 cup chopped celery 1 cup shredded Cheddar cheese 1/2 cup chopped sweet red pepper 1/2 cup chopped water chestnuts 1 teaspoon garlic salt 1 loaf French bread, halved lengthwise Mayonnaise dried parsley flakes 4 dill pickle spears 4 slices deli ham
Directions
In a bowl, combine the first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press together to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.
15.Scallop Blankets
Ingredients
1/2 pound scallops 2 tablespoons sherry 1/2 teaspoon white sugar 1/2 teaspoon salt 6 slices bacon, cut in half 6 water chestnuts, sliced 1 green onions
Directions
In a large bowl, stir together sugar and sherry. Add scallops to the bowl, and marinate for 30 minutes.
Remove scallops from marinade, and sprinkle with salt. Center a scallop or scallop piece, a slice of water chestnut, and a slice of scallion on a piece of bacon. Wrap, and secure with a toothpick. Arrange on a broiling pan.
Place pan under broiler for 10 minutes, turning once, until bacon is golden and cooked.
16. No Bake Pizza
Ingredients
1 cup prepared spinach dip 1 (10 ounce) package prepared pizza crust 1 cup chopped broccoli 1 cup cooked and cubed chicken 1/3 cup chopped green onions 1 tomato, seeded and chopped
Directions
Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.
17. Cheese and Sausage Appetizers
Ingredients
1 pound shredded Cheddar cheese, room temperature 1/2 pound butter or margarine, softened 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black or cayenne pepper 8 ounces pork sausage, cooked and drained
Directions
In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.
18. Cucumber and Watercress Sandwich
Ingredients
8 cups cucumber, peeled and finely chopped 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped fresh chives 2/3 cup butter, softened 20 slices whole wheat bread, crusts removed 1/3 cup mayonnaise 2 cups trimmed and coarsely chopped watercress
Directions
Place cucumber in a medium bowl. Mix in salt. Cover and set aside for approximately 30 minutes.
Mix ground black pepper, chives and butter into the bowl with the cucumber.
Spread whole wheat bread slices with mayonnaise. Top 10 slices with equal portions of the cucumber mixture, then with equal portions watercress. Cover with remaining 10 slices of bread. Cut into triangles and serve.
19.Glazed Sausage Bites
Ingredients
1 pound bulk pork sausage 1 egg 1/2 cup saltine cracker crumbs 2 tablespoons milk 1/2 teaspoon rubbed sage 1/2 cup water 1/4 cup ketchup 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon vinegar.
Directions
In a bowl, combine the sausage, egg, crumbs, milk and sage; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink.
20. Garlic Shrimp Scampi Appetizer
Ingredients
6 tablespoons unsalted butter, softened 1/4 cup olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 2 tablespoons minced fresh chives salt and freshly ground black pepper to taste 1/2 teaspoon paprika 2 pounds large shrimp – peeled and deveined
Directions
Preheat grill for high heat.
In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque