appetizer recipes
Filed Under: appetizer,diet,holiday,salad,vegetarian,fall,thanksgiving,american,served cold  

- 4 ounces sour cream
- 1 teaspoon season salt
- 4 mushrooms
- 1/2 radish
- 1/2 yellow pepper
- 1/2 yellow squash
- 1/2 zucchini
- 1 peppercorn
- 1 bunch red leaf lettuce
- 8 ounces cream cheese
- 4 radishes
- 3 sun-dried tomatoes
- 4 ounces cheddar cheese
- 1/2 red onion
- yellow peppers
- 1 teaspoon smoked paprika
- 2 celery ribs

- 2 1/4 cups biscuit mix
- 1/4 teaspoon dill weed
- 1 cup water
- 1/8 teaspoon cayenne
- 1/2 teaspoon onion salt
- 4 ounces cheddar cheese, aged grated (1 cup)

- 8 ounces cream cheese
- 1 package dry ranch dressing mix
- 4 ounces grated sharp cheddar cheese or shredded parmesan cheese (1 cup)
- 1 bunch spring onions
- sliced mushrooms (optional)
- 1-2 fresh ripe tomato
- sliced asparagus spears (optional)
- almost any vegetables, you like raw (optional)
- minced red bell peppers or green bell peppers (optional)
- thinly sliced celery (optional)
- grated carrots (optional)
- sliced green olives or black olives (optional)
- thinly sliced purple onion, chopped (optional)
- 1/2 cucumber
- sliced and diced summer squash (optional)
- 2 refrigerated cans ready-made pizza dough or 2 cans refrigerated crescent dinner rolls
- 1/2 cup mayonnaise or low-fat mayonnaise
- 1/2 head fresh broccoli

- 1 cup sour cream (again, I use light!)
- 8 slices ham
- 1 (8 ounce) package cream cheese, softened (I use light)
- 1 (1 ounce) envelope ranch dressing mix
- 1 cup chunky salsa
- 1 1/2 cups shredded cheddar cheese
- 8 flour tortillas

- 3 tablespoons celery leaves
- 6 ounces lump crabmeat
- 24 endive
- 1 shallot
- chopped parsley or chives
- 3 radishes
- 1 teaspoon orange zest
- 1/4 cup mayonnaise
- salt and pepper
- 1/4 red bell pepper
- 3 tablespoons evaporated milk