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  • Greek Feta Dip


    In a medium bowl add the feta, cream cheese, olive oil, honey or agave and Cavender’s® seasoning. Mix together breaking up the feta a bit to combine into the cream cheese. Add all remaining ingredients and mix gently. Refrigerate to chill. Just before serving drizzle more extra virgin olive oil if desired. Serve on baguette slices or pita chips.

  • Mini Taco Peppers Recipe Image

    Mini Taco Peppers


    Preheat oven to 350.
    Slice peppers in half lengthwise and remove any seeds.
    In a medium skillet over medium to medium high heat, cook the ground beef and onions until brown and drain any residual fat. Add the taco seasoning and ¼ cup water and cook an additional 5 minutes. Place the salsa in the skillet and stir to combine. Remove from heat and cool slightly.

  • Blitz Dip


    Preheat oven to 350 degrees.
    Mix all ingredients together in a medium sized bowl. Bake in a 2 quart oven safe dish, do not overfill. Bake for 25-30 minutes or until top is brown and bubbly. Serve with a baguette or chips.

  • Cheesy Chicken Bites


    Preheat oven to 350 degrees. Place the cut wonton squares into a greased mini muffin tin and par bake for 5 minutes or until the shells sets and starts to brown. Continue par baking until you have about 70 shells. This can be done a day ahead. Allow to cool completely and seal in a zip top bag or container.

  • Sugar & Spice Snack Mix


    Preheat oven to 350 degrees.
    Add the cereals, pretzels and pecans in a large bowl. In a small bowl add together the brown sugar, melted butter, cinnamon, pumpkin pie spice and salt. Mix well and immediately pour over the snack mix. Spread the snack mix out onto a large baking sheet and bake 8-10 minutes. Remove from oven and cool completely before storing.

  • Cucumber Canapé


    Prepare cucumbers by slicing in ½ inch level slices. Set aside.
    In a small bowl or food processor combine all of the remaining ingredients excluding the dill. Process or mix until smooth, and then add 2 Tablespoons dill. Pulse or mix until the dill is distributed.

  • Berry Salsa


    In a medium bowl add the apples, and strawberries. In a small bowl whisk together the brown sugar, lemonade concentrate, orange marmalade and cinnamon. Add the dressing to the fruit and mix to combine. Lastly add the raspberries, and gently fold them in. Serve with Triscuit® Thin Crisps Cinnamon Sugar.