Easy Appetizers for Large Groups
The article below will provide you with recipes of appetizers and the dips you can opt for to serve with them. They are quick and easy to make. Go on, take your pick.
When cooking for a big group of people, combo appetizers are good
options. Keep in mind that you have to cook a lot of food before the
arrival of guests and, therefore, time management is of utmost
importance. Have a look at these easy-to-make appetizers that can be
served to a large group of people who are dropping in.
Dips and Spreads
Roasted Red Pepper Dip
Roasted Red Pepper Dip
Ingredients
Red peppers, 2 (large, roasted, sliced)
Garlic clove, 1
Lemon juice, yield of ½ a lemon
Cannellini beans, 1 15-oz. can (drained and rinsed)
Greek yogurt, 6 oz. (plain, full-fat)
Feta cheese, 2½ oz.
Basil leaves, ¼ cup (chopped)
Extra virgin olive oil, 1 tbsp.
Red pepper flakes, to taste
Salt and pepper, to taste
Preparation
In a blender, throw in the garlic clove, lemon juice, cannellini beans, Greek yogurt, feta cheese, and the basil leaves.
Blend until you have a smooth mixture.
Now use a rubber scraper to scrape the mixture down the blender sides and pour the olive oil gradually. Blend again.
Once done, add the red pepper flakes, salt, and pepper to the dip and serve with a platter full of wafers or nachos.
Piña Colada Fruit Dip
Pina Colada Fruit Dip
Ingredients
Pineapple crush, 8 oz. (undrained)
Instant coconut pudding, 3½ oz.
Pie filling mix, 3½ oz.
Milk, 3½ oz.
Dairy sour cream, ½ cup
Preparation
Blend crushed pineapple juice and milk in a processor.
Refrigerate for several hours.
Pour the cream over it and serve it chilled with assorted fruits.
Marshmallow Fluff Dip
Marshmallow Fluff Dip
Ingredients
Marshmallow fluff, 1 container
Cream cheese, 1 18-oz. stick
Orange juice, 2 glass
Preparation
Use a hand mixer to mix cream cheese, marshmallow pulp, and orange juice.
Cool it inside the refrigerator for a few hours.
Serve it chilled with a variety of fruits, like watermelon, strawberry, honeydew, and cantaloupe.
Cold Appetizers
Angels and Devils on Horseback
Angels and Devils on Horseback
Ingredients
For the Angels,
Oysters, 18 (separated from their shells)
Rashers/Canadian smoked streaky bacon, 9 (halved)
White pepper
For the Devils,
Prune d'Agen, 18 (soft)
Rashers/Canadian unsmoked streaky bacon, 9
Mango chutney, 9 tsp.
Preparation
For the Angels,
Season each oyster with white pepper and the wrap each one in half a Rasher.
Secure each roll with a toothpick. You can actually also secure two rolls using one toothpick.
Grill both sides for 3 minutes each. It is ready once the bacon is fully cooked.
For the Devils,
Make a slit on every prune and fill it up with ½ a teaspoon of mango chutney. Wrap each prune up in a Rasher and secure with a toothpick. Bake for 3 minutes on each side.
Serve these atop buttered toast.
Chicken Spinners
Chicken Spinners
Ingredients
Flour tortillas, 10
Onion, 5 (sliced)
Cream cheese, 8 oz. (softened)
Black olives, 4½ oz. (chopped)
Green chillies, 4½ oz. (chopped)
Chicken breasts, 2½ cups (cooked, shredded)
Cheddar cheese, 1½ cups (grated)
Preparation
Beat cream cheese until it becomes smooth.
Stir onion, olives, cheese, and chicken into the mixture.
Spread it over the flour tortillas and then roll them up.
Cover it with a plastic wrap. Chill for 2 hours and then discard a portion from the ends.
Serve it with sour cream and guacamole.
Deviled Eggs
Deviled Eggs
Ingredients
Eggs, 6 (hard-boiled)
Celery, 1 stalk (small)
Mayonnaise, 3 tsp.
Dry Mustard, 1 tsp.
Butter, for frying
Paprika, a healthy sprinkling
Preparation
Slice the eggs lengthwise in two halves.
Scoop out the yolks, mash them, and then add the mayonnaise, celery, and dry mustard to them. Mix well.
Fry the egg whites in butter. They should be fried slightly.
Once the whites are done, stuff the hollow side with the mashed yolk by transferring the filling with a spoon.
Now sprinkle the eggs with paprika and serve.
Hot Appetizers
Mini Corn Dogs
Mini Corn Dogs
Ingredients
Mini sausages, 1 16-oz. packet
Vegetable oil, 4 cups
Buttermilk, 1¼ cups
Cornmeal, 1 cup
Flour, ¾ cup
Sugar, 2 tbsp. plus 1 tsp.
Kosher salt, 1½ tsp.
Baking powder, ¾ tsp.
Baking soda, ¼ tsp.
Cayenne, ¼ tsp.
Preparation
First, mix the cornmeal, flour, sugar, Kosher salt, baking powder, baking soda, and the cayenne thoroughly.
Next, commingle about 3 tablespoons of water with the buttermilk.
Now pour the liquid concoction into the dry mixture and whisk well. You will get a mixture full of lumps. That is alright.
Pour the mixture into a glass and let the mixture stand undisturbed for 10 minutes.
Now heat oil in a deep, 8-quart pot.
Pierce every mini sausage with a toothpick in a manner that at least 1 inch of it remains exposed.
Stir the liquid mixture once, dip each mini sausage in the batter while holding on to the toothpick, and the fry not more than three mini sausages at a time.
Use a slotted spatula to turn the sides and fry until richly golden.
Serve it with a bowl of mustard sauce on a platter lined with paper napkins.
Curried Chicken Almond Rolls
Curried Chicken Almond Rolls
Ingredients
Brown sandwich bread, 18 slices
Onion, 2 (chopped)
Chicken, 1 cup (cooked, chopped)
Mayonnaise, 1 cup
Monterey cheese, ¾ cup (shredded)
Almonds, ⅓ cup (finely chopped)
Butter, ¼ cup (molten)
Parsley, ¼ cup (chopped)
Curry powder, 2 tsp.
Lemon juice, ½ tsp.
Preparation
Combine all the ingredients except the bread, mix them well, and fry on low heat. Cover and cook for 15 minutes.
Trim the sides of the bread slices and spread the chicken mixture on them. Roll up the bread slices.
Cut the rolled piece from the center and then secure with a toothpick.
Place the slices on a baking sheet and brush both sides with melted butter.
Bake at 375° F for 15 minutes and then serve hot.
Serve with sauce and fries.
Cheddar Cheese Mushrooms
Cheddar Cheese Mushrooms
Ingredients
Cheddar cheese, 2 sticks (grated)
Onion, 1 (finely chopped)
Mushrooms, 1 lb.
Bread crumbs, ½ cup (fresh)
Walnuts, ½ cup
Chopped parsley leaves, ½ cup
Butter, 6 tsp.
Salt, ¼ tsp.
Preparation
Roast the walnuts until they release aroma. Let them cool and then chop finely into pieces.
Now heat the butter once again to sauté the stems of the mushrooms.
Now, melt butter in a frying pan and put the mushroom tops in it.
Once fried enough, chop the stems up, mix these with the onion, salt, and walnuts, and stuff the mushroom caps with this mixture.
Roll the stuffed mushroom tops in bread crumbs.
Place the mushrooms on a baking dish.
Shred cheddar cheese on the stuffed mushrooms such that you cover them well.
Bake them for sometime till the cheese melts and the mushrooms turn golden brown.
Top with parsley or some salad and sauce of your choice. Serve it hot.
Roasted Red Pepper Dip
Roasted Red Pepper Dip
Ingredients
Red peppers, 2 (large, roasted, sliced)
Garlic clove, 1
Lemon juice, yield of ½ a lemon
Cannellini beans, 1 15-oz. can (drained and rinsed)
Greek yogurt, 6 oz. (plain, full-fat)
Feta cheese, 2½ oz.
Basil leaves, ¼ cup (chopped)
Extra virgin olive oil, 1 tbsp.
Red pepper flakes, to taste
Salt and pepper, to taste
Preparation
In a blender, throw in the garlic clove, lemon juice, cannellini beans, Greek yogurt, feta cheese, and the basil leaves.
Blend until you have a smooth mixture.
Now use a rubber scraper to scrape the mixture down the blender sides and pour the olive oil gradually. Blend again.
Once done, add the red pepper flakes, salt, and pepper to the dip and serve with a platter full of wafers or nachos.
Piña Colada Fruit Dip
Pina Colada Fruit Dip
Ingredients
Pineapple crush, 8 oz. (undrained)
Instant coconut pudding, 3½ oz.
Pie filling mix, 3½ oz.
Milk, 3½ oz.
Dairy sour cream, ½ cup
Preparation
Blend crushed pineapple juice and milk in a processor.
Refrigerate for several hours.
Pour the cream over it and serve it chilled with assorted fruits.
Marshmallow Fluff Dip
Marshmallow Fluff Dip
Ingredients
Marshmallow fluff, 1 container
Cream cheese, 1 18-oz. stick
Orange juice, 2 glass
Preparation
Use a hand mixer to mix cream cheese, marshmallow pulp, and orange juice.
Cool it inside the refrigerator for a few hours.
Serve it chilled with a variety of fruits, like watermelon, strawberry, honeydew, and cantaloupe.
Cold Appetizers
Angels and Devils on Horseback
Angels and Devils on Horseback
Ingredients
For the Angels,
Oysters, 18 (separated from their shells)
Rashers/Canadian smoked streaky bacon, 9 (halved)
White pepper
For the Devils,
Prune d'Agen, 18 (soft)
Rashers/Canadian unsmoked streaky bacon, 9
Mango chutney, 9 tsp.
Preparation
For the Angels,
Season each oyster with white pepper and the wrap each one in half a Rasher.
Secure each roll with a toothpick. You can actually also secure two rolls using one toothpick.
Grill both sides for 3 minutes each. It is ready once the bacon is fully cooked.
For the Devils,
Make a slit on every prune and fill it up with ½ a teaspoon of mango chutney. Wrap each prune up in a Rasher and secure with a toothpick. Bake for 3 minutes on each side.
Serve these atop buttered toast.
Chicken Spinners
Chicken Spinners
Ingredients
Flour tortillas, 10
Onion, 5 (sliced)
Cream cheese, 8 oz. (softened)
Black olives, 4½ oz. (chopped)
Green chillies, 4½ oz. (chopped)
Chicken breasts, 2½ cups (cooked, shredded)
Cheddar cheese, 1½ cups (grated)
Preparation
Beat cream cheese until it becomes smooth.
Stir onion, olives, cheese, and chicken into the mixture.
Spread it over the flour tortillas and then roll them up.
Cover it with a plastic wrap. Chill for 2 hours and then discard a portion from the ends.
Serve it with sour cream and guacamole.
Deviled Eggs
Deviled Eggs
Ingredients
Eggs, 6 (hard-boiled)
Celery, 1 stalk (small)
Mayonnaise, 3 tsp.
Dry Mustard, 1 tsp.
Butter, for frying
Paprika, a healthy sprinkling
Preparation
Slice the eggs lengthwise in two halves.
Scoop out the yolks, mash them, and then add the mayonnaise, celery, and dry mustard to them. Mix well.
Fry the egg whites in butter. They should be fried slightly.
Once the whites are done, stuff the hollow side with the mashed yolk by transferring the filling with a spoon.
Now sprinkle the eggs with paprika and serve.
Hot Appetizers
Mini Corn Dogs
Mini Corn Dogs
Ingredients
Mini sausages, 1 16-oz. packet
Vegetable oil, 4 cups
Buttermilk, 1¼ cups
Cornmeal, 1 cup
Flour, ¾ cup
Sugar, 2 tbsp. plus 1 tsp.
Kosher salt, 1½ tsp.
Baking powder, ¾ tsp.
Baking soda, ¼ tsp.
Cayenne, ¼ tsp.
Preparation
First, mix the cornmeal, flour, sugar, Kosher salt, baking powder, baking soda, and the cayenne thoroughly.
Next, commingle about 3 tablespoons of water with the buttermilk.
Now pour the liquid concoction into the dry mixture and whisk well. You will get a mixture full of lumps. That is alright.
Pour the mixture into a glass and let the mixture stand undisturbed for 10 minutes.
Now heat oil in a deep, 8-quart pot.
Pierce every mini sausage with a toothpick in a manner that at least 1 inch of it remains exposed.
Stir the liquid mixture once, dip each mini sausage in the batter while holding on to the toothpick, and the fry not more than three mini sausages at a time.
Use a slotted spatula to turn the sides and fry until richly golden.
Serve it with a bowl of mustard sauce on a platter lined with paper napkins.
Curried Chicken Almond Rolls
Curried Chicken Almond Rolls
Ingredients
Brown sandwich bread, 18 slices
Onion, 2 (chopped)
Chicken, 1 cup (cooked, chopped)
Mayonnaise, 1 cup
Monterey cheese, ¾ cup (shredded)
Almonds, ⅓ cup (finely chopped)
Butter, ¼ cup (molten)
Parsley, ¼ cup (chopped)
Curry powder, 2 tsp.
Lemon juice, ½ tsp.
Preparation
Combine all the ingredients except the bread, mix them well, and fry on low heat. Cover and cook for 15 minutes.
Trim the sides of the bread slices and spread the chicken mixture on them. Roll up the bread slices.
Cut the rolled piece from the center and then secure with a toothpick.
Place the slices on a baking sheet and brush both sides with melted butter.
Bake at 375° F for 15 minutes and then serve hot.
Serve with sauce and fries.
Cheddar Cheese Mushrooms
Cheddar Cheese Mushrooms
Ingredients
Cheddar cheese, 2 sticks (grated)
Onion, 1 (finely chopped)
Mushrooms, 1 lb.
Bread crumbs, ½ cup (fresh)
Walnuts, ½ cup
Chopped parsley leaves, ½ cup
Butter, 6 tsp.
Salt, ¼ tsp.
Preparation
Roast the walnuts until they release aroma. Let them cool and then chop finely into pieces.
Now heat the butter once again to sauté the stems of the mushrooms.
Now, melt butter in a frying pan and put the mushroom tops in it.
Once fried enough, chop the stems up, mix these with the onion, salt, and walnuts, and stuff the mushroom caps with this mixture.
Roll the stuffed mushroom tops in bread crumbs.
Place the mushrooms on a baking dish.
Shred cheddar cheese on the stuffed mushrooms such that you cover them well.
Bake them for sometime till the cheese melts and the mushrooms turn golden brown.
Top with parsley or some salad and sauce of your choice. Serve it hot.
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