Fast and Simple Appetizers

Easy Wraps, Dips, and Bread Appetizer Recipes

Nov 20, 2009 Elvira Nieto

Delight guests without spending hours in the kitchen with these easy appetizers that can be made ahead of time.

During any sort of family gathering or get together, the host/hostess would always rather spend their time interacting with their guests instead of being stuck in the kitchen.

For the next gathering or party, try any or all of these simple and quick appetizer recipes to minimize the time spent away from invited friends and family.

Potato Skins – serves 5

Ingredients:

2/3 cup Pace Picante Sauce Chunky Salsa
5 potatoes (4 to 5 ounces each)
Butter-flavored nonstick cooking spray
1/2 package (4 ounces) fat-free Philadelphia Brand Cream Cheese, softened
2 tablespoons reduced-fat sour cream
1/3 cup sharp Cheddar cheese, shredded
2 tablespoons sliced ripe olives (optional)
1 package (3 oz) Oscar Mayer Ready-to-Serve Real Bacon Bits
1/4 cup minced fresh cilantro

Directions:

Preheat oven to 425°F.
Scrub potatoes well; pierce several times with fork. Bake for45 minutes or until soft. Cool.
Cut potatoes lengthwise into halves; carefully scoop out potato with spoon, ensuring to leave about 1/4-inch-thick shell.
In a medium mixing bowl, combine cream cheese and sour cream until well blended.
Preheat oven to 350°F.
Place potato skins on baking sheet; spray lightly with cooking spray; Spread cream cheese mixture evenly among potato skins; spread to cover.
Top with salsa, cheese, bacon bits and olives, if desired. Bake 15 minutes or until heated through. Sprinkle with cilantro.
Serve with ranch for dipping.

Easy Turkey Cheese Wraps – serves 8

Ingredients:

4 Flour tortillas
1/2 cup Shredded cheese (any preference)
1/2 lb Deli sliced turkey
Lettuce
Spinach
Salsa

Directions:

Heat tortilla sprinkled with shredded cheese in skillet on medium until all cheese is melted.
Remove from heat; layer on turkey, lettuce and spinach.
Add about 1 teaspoon salsa down center.
Wrap.
If desired, these wraps may be cut into fourths eighths.
May be served either warm or room temperature.

Loaded Pizza Bread - serves 10

Ingredient:

1 (1 pound) French bread
12 ounces sweet Italian sausage, casings removed
1 package (10 oz) frozen chopped spinach, thawed, squeezed very dry
1/2 cup plus 2 tablespoons purchased pesto sauce
1/2 pound mozzarella cheese, coarsely grated
2 cans caponata (eggplant appetizer)
3/4 cup purchased marinara sauce or pizza sauce

Directions:

Preheat oven to 375°F.
Cut bread length-wise; scoop out interior of bread, leaving 1/2-inch shell. Place shell on large baking sheet.
In a medium skillet, fry sausage over medium heat until completely cooked; drain all fat from skillet.
In a small bowl, combine spinach and 1/2 cup pesto.
In bread shell, layer half of the cheese; spread spinach mixture over cheese layer; arrange sausage over spinach layer; end with eggplant appetizer layer over previous layers.
Bake bread until filling is heated through, roughly about 20 minutes.
Spread marinara sauce over baked bread, sprinkle with remaining cheese. Dot with remaining 2 tablespoons pesto.
Bake until cheese melts and topping bubbles, about 12 minutes; cut into 2-in thick pieces.

Creole-Style Crab Dip

Ingredients:

2 garlic cloves, minced
1 cup sliced bottled roasted red peppers
1 1/2 teaspoons red wine vinegar
1/4 to 1/2 teaspoon cayenne
1/2 cup mayonnaise
1 pound crabmeat, flaked and cartilage removed
1 1/2 tablespoons finely chopped chives

Directions:

In food processor or blender, combine garlic, roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt; purée until smooth.
Add mayonnaise; process or blend until combined.
Transfer red pepper mixture to a heavy medium pot and heat over low heat; gently stir in crabmeat; cook until just heated through.
Stir in chives, serve warm accompanied by crackers or toasted pita bread.

Spruced-Up Spinach Dip

Ingredients:

4 scallions, chopped
2 tablespoons unsalted butter
10 ounces thawed frozen chopped spinach, drained and squeezed dry
1 tablespoon anchovy paste
1 package (8 oz) cream cheese, cubed
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon

Directions:

In a medium sauce pan, cook scallions in butter over medium heat until softened
Add spinach and anchovy paste to scallions; cook, stirring frequently, until heated through.
Add cream cheese cubes; cook until melted and warm; stir in remaining ingredients plus salt and pepper to taste.

Serve accompanied by butter crackers or tortilla chips.

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