Best 4 Cold Appetizer Recipes

When it comes to gatherings and parties, cold appetizers are a must-have. They are easy to prepare in advance, can be served at room temperature, and are perfect for any occasion. From refreshing salads to savory dips, and from elegant canapés to colorful crudités, there's a cold appetizer recipe out there to suit every taste and budget. Whether you're looking for something light and healthy or something more indulgent, you're sure to find the perfect recipe in this article. So gather your ingredients, get creative, and let's dive into the world of cold appetizers!

Check out the recipes below so you can choose the best recipe for yourself!

COLD HAM SALAD SANDWICH SPREAD (OR APPETIZER)

Cold Ham Salad Sandwich Spread (Or Appetizer) image

This recipe goes back over 30 years, it's wonderful served as appetizers on crackers or toasted party pumpernickle bread and of course it's also great in a sandwich! --- you may adjust all ingredients to taste, plan ahead this needs to chill for a couple of hours or overnight before using

Provided by Kittencalrecipezazz

Categories Spreads

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups minced cooked ham
1 hard-cooked egg (peeled and chopped)
3 tablespoons finely minced celery
1 green onion, finely chopped (or use 2 tablespoons minced yellow onion, or to taste)
2 tablespoons sweet pickle relish
1 -2 tablespoon chopped pimiento
1 tablespoon prepared yellow mustard
1/2-3/4 cup mayonnaise (I start with 1/2 cup and add in more if needed)
1/2 teaspoon fresh ground black pepper (to taste)

Steps:

In a medium bowl combine the first 6 ingredients together.
In a small bowl mix together the mayonnaise and yellow mustard until well combined; add to the mixture in the ham mixture; mix to combine.
Season with black pepper to taste.
Cover and chill a minimum of 2 or more hours before using.

Nutrition Facts : Calories 283.9, Fat 19.5, SaturatedFat 5.6, Cholesterol 99.6, Sodium 282.4, Carbohydrate 7.1, Fiber 0.3, Sugar 3, Protein 19.6

COLD APPETIZER

Cold Appetizer image

Made with ingredients you already have on hand - no need to go buy expensive preservative-laden dip mix! An easy combo of croissant dough, herbed cream cheese and fresh veggies. A delicious, light, colorful snack or appetizer.

Provided by SaraFish

Categories Spreads

Time 21m

Yield 24 bite size pieces or so, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (8 ounce) package refrigerated croissant dough (crescent)
1 (8 ounce) package cream cheese
1/2 tablespoon dill weed
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon sage or 1 teaspoon poultry seasoning
1/2 teaspoon oregano
1/2 cup grated parmesan cheese (optional) or 1/2 cup asiago cheese (optional)
finely diced celery
yellow bell peppers or green bell pepper
grated carrot
minced onion
finely diced fresh tomato
sliced green onion
sliced olive
finely chopped broccoli

Steps:

Unroll crescent dough onto cookie sheet you have covered with foil and sprayed with Pam.
Pinch all the seams together to form one big rectangle.
Bake at 375°F for about 11 minutes until golden brown.
Set aside to cool.
Meanwhile, whip cream cheese with a fork and add herbs and spices.
Set aside.
Mix your veggies together in a separate bowl.
Spread herbed cream cheese mixture over cooled crust, sprinkle with veggie mixture.
Pat down lightly to make veggies stick.
Sprinkle cheese over veggies.
Cut into bite size pieces.

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Caponata (Cold Eggplant (Aubergine) Appetizer) image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

HOT AND COLD TACO APPETIZER DIP

Hot and Cold Taco Appetizer Dip image

This is a twist on the taco dip recipe that's been around for quite awhile, because this one has seasoned meat. If you enjoy taco dip, but have been wondering "Where's the Beef?", this one is for you. It is heartier and delicious. The hot/cold combination is great...as it is in most Mexican themed dishes. We have actually had this as a main dish for dinner and it disappears before my eyes whenever we have it at any gathering!

Provided by Karen..

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef
1/2 cup water
1 envelope taco seasoning
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 medium tomatoes, chopped
1 small onion, chopped
2 cups shredded lettuce
1/2-3/4 cup taco sauce
2 cups shredded sharp cheddar cheese or 2 cups Mexican blend cheese
plain tortilla chips

Steps:

Fry ground beef over medium heat until no longer pink, drain fat.
Add taco seasoning and water and simmer for 5 minutes, keep warm.
In a medium bowl, beat the cream cheese and sour cream until smooth.
Spread on a serving platter or large pizza pan.
Layer with meat mixture, lettuce, tomatoes and onions.
Drizzle on taco sauce and sprinkle cheese on top.
Serve immediately with tortilla chips.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling.
Keep it simple: Cold appetizers are all about fresh, simple flavors. Don't try to get too fancy or complicated, or you'll end up with a dish that's more trouble than it's worth.
Use fresh, seasonal ingredients: The best cold appetizers are made with fresh, seasonal ingredients. This will ensure that your dish is packed with flavor.
Pay attention to presentation: Cold appetizers are often served as part of a buffet or party spread, so it's important to pay attention to presentation. A well-presented dish will be more appealing to guests and will make your party more festive.
Make ahead: Many cold appetizers can be made ahead of time, which can save you a lot of time and stress on the day of your party. Just be sure to store them properly so they stay fresh.

Conclusion:

Cold appetizers are a great way to start any party or gathering. They're easy to make, can be made ahead of time, and are always a crowd-pleaser. With a little planning and preparation, you can create a delicious and impressive cold appetizer spread that will wow your guests.

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