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  • Bacon Cookies


    Preheat oven to 350 degrees.
    Spray a large baking sheet with non stick cooking spray.
    In a medium bowl add the cream cheese, diced green chiles, bacon and garlic powder and mix together.

  • Shrimp Bites


    In a medium add the shrimp, olive oil, lime agave, garlic, and Smoky Chlie Rub seasoning blend. Mix well and refrigerate at least 30 minutes, or as long as two hours.

  • Steak Bite Thyme


    Pat the steaks dry with a paper towel. Cut the steaks into 1” or bite sized pieces and place in a medium bowl. Season with salt, pepper and garlic, stirring to combine.
    Clean the mushrooms using a damp paper towel and then slice. Do not wash as the mushrooms will absorb water.

  • White Bean & Rosemary Dip With Dubliner® Cheese

    White Bean & Rosemary Dip With Dubliner® Cheese


    Puree beans, Kerrygold Dubliner® Cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers such as colorful vegetable pieces, baguette slices or crackers.

    (Dip is best prepared a day or two in advance and refrigerated to meld flavors.)

  • Peperoncini Crab Dip


    Preheat oven to 350 degrees.
    In a bowl add the cream cheese, milk or peperoncini juice, shallot, bacon, peperoncini’s, garlic and red pepper flake. Mix well until combined and then gently fold in the crab meat.
    Add the dip to a small baking dish and bake for 25-30 minutes or until just starting to brown on top. Serve with crackers or sliced baguette.

  • Cranberry Crustini


    In a food processor add the cranberries, sugar and Serrano pepper. Pulse the cranberries until the mix is well combined, but still has texture, do not over process. Pour the cranberries into a bowl, cover and refrigerate for 2 hours.
    In a bowl add the cream cheese, ricotta and salt. Stir or use a hand mixer until combined. Set aside until preparing appetizers.

  • Great Gorgonzola Dip


    In a medium bowl add the gorgonzola, parsley, shallot and garlic. In a separate bowl, whisk together the olive oil, lemon juice and sherry vinegar. Pour over the gorgonzola cheese mix and stir. Refrigerate 2 to 4 hours to allow flavors to meld. Best served at room temperature with crackers.

  • 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.