Get Your Party Started on a Tasty Note with Great Appetizers

Why Appetizers Form the Best Part of a Meal?

  • They are served first
  • They are packed with scrumptiousness
  • They are the party starters
  • There is something for everybody
  • They work at par with entrée

Why is Appetizers Served?

  • They take less time to cook
  • They are less expensive than the main course
  • They are great conversation starters
  • They give the scope to prepare the main course
  • They taste good

Want to Try Out Some Fun Appetizers?

Try out these appetizers and make your guests go wow! Everybody is going to love what you would serve on the platter.

What Goes into the Making of Crudite Turkey?


For Turkey

  • Butterhead lettuce- 1 head
  • Baby carrots- 1 16-oz bag
  • Green bell pepper, remove the bottom and cut into slices- 1 no.
  • Red bell pepper, cut into slices – 1 no.
  • Yellow bell pepper, cut into slices, and cut one triangle shape for beak- 1 no.
  • Large cucumber, cut in a round shape- 1 no.
  • Olive, sliced- 1 no.

For Dip

  • Cream cheese, softened- 8 oz.
  • Sour cream- 1 c.
  • Parsley leaves- 1/2 c.
  • Dill- 1/2 c.
  • Chives- 2 tbsp.
  • Fresh lemon juice- 1 tbsp.
  • Garlic powder- 1 tsp
  • Kosher salt- to taste
  • Black pepper, freshly ground- to taste


  • Take a large plate and layer it with butterhead lettuce. Then fill the upper part of the plate with baby carrots. Layer the bell peppers in a half circle way just below it. Then add the cucumbers in overlapping layers to make a large circle. Add the green pepper bottom on the center of the cucumbers. Use the yellow pepper triangle as the nose and olive slices for eyes.
  • Mix sour cream, cream cheese, dill. Parsley, lemon juice, chives and garlic powder using a food processor. Season with pepper and salt. Keep blending until smooth. Serve the dip with turkey crudité.

Do You Want to Try the Sweet Potato Bites?


  • Medium sized sweet potatoes, peeled- 4 nos.
  • Melted butter- 2 tbsp.
  • Maple syrup- 1tsp.
  • Kosher salt- to taste
  • Pecan halves- to be used for topping
  • Marshmallows- to be used for topping


  • Preheat the oven to 400°
  • Slice the sweet potatoes into coin size of ¼”. Toss with maple syrup and butter. Then place them on a baking sheet in an even layer. Sprinkle salt on each coin. Bake until tender or for 20 minutes. Flip the potatoes once halfway through. Remove from oven and start the broiler.
  • Put a marshmallow on top of each potato slices. Place under the broiler. Continue to broil until you see the marshmallow to puff and turn golden. Remove from the oven immediately and place half a pecan on each marshmallow.

Have You Tasted Brussels in a Blanket?


  • Brussels sprouts- 1/2 lb.
  • Crescent Rolls- 2 tubes
  • Bacon, halved- 1 lb.


  • Preheat the oven to 325° Take a large pot and boil water with salt. Add Brussels sprouts to it and continue to boil until fork-tender, which would take about 8-10 minutes. Drain the water and rinse Brussels sprouts with cold water.
  • Roll the dough of Crescent Rolls and make triangles out of them. With a bacon piece, wrap each Brussels sprout. Place them on the center of the triangles. Roll up. With seam side down, place them on a baking sheet.
  • Bake for around 12 to 14 minutes until golden brown.

Did You Try to Make Chicken Avocado Roll-Ups?


  • Avocados, cubed- 2 nos.
  • Juice of lime- 1no.
  • Shredded chicken- 2 C.
  • Bell pepper, chopped- 1 no.
  • Small red onion, chopped- ½ no.
  • Shredded Monterey Jack- ½ c.
  • Shredded Cheddar- ½ c.
  • Sour cream- 2 tbsp.
  • Finely chopped chives- 2 tbsp.
  • Large flour tortillas- 4 nos.


  • Take a medium bowl. Add lime juice and avocado. Mash until you are able to feel touching small chunks of avocado. Add bell pepper, chicken, Monterey Jack, red onion, cheddar, chives, and sour cream. Stir until everything is combined properly.
  • Spread the mixture in a thin layer onto the tortillas. Leave a small space around the edges. Tightly roll up the tortillas. Cut off the sides and make pieces of 1” inch rolls.
  • Serve at room temperature or serve cold.