appetizers and vegetarian

5,150

Recipes

Fresh Mozzarella, Basil, Tomato Foccacia

Posted by Chef Drtybrshs  

A delicious and healthy way to prepare this caprese Italian treat, with tangy & sweet Balsamic glaze! MORE»

Recipe #323459

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Feta Artichoke Dip

Posted by Randy Goldberg  

Adapted from a recipe by ad6faith on allrecipes.com. Be sure the artichokes and pimentos are drained really well to keep the dip from being watery. Perfect for parties or holiday dinners. Serve with baguette slices, ciabatta bread, crackers, or... MORE»

Recipe #323419

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Mushroom Pate

(1 reviews) Posted by Susiecat too  

This is a very simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all... MORE»

Recipe #323122

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Low Fat Black Bean Hummus

Posted by AnnieLynne  

Passed down from the girls at the gym. I LOVE this with carrots or homemade pita chips. "Cook Time" is actually chill time. Hope you like it! MORE»

Recipe #322984

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Crock Pot Artichoke Spinach Dip Low Calorie - Easy

Posted by RedShirt  

This is a good dip to make if you know people are trying to watch what they eat and very good too. I made this a few times for work functions. MORE»

Recipe #322953

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Elegant Sweet Potato Skins

Posted by Sue L  

Adapted from a recipe by Christie Williamson MORE»

Recipe #322938

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Open Face Tomato Basil Sandwiches

Posted by Enjolinfam  

I'm really looking forward to trying this recipe soon! From Vegetarian Times and recipe by Kathy Farrell-Kingsley. MORE»

Recipe #322893

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Asian Sunflower Seed Spread

Posted by MassMaiden  

Vegan spread for vegetables and crackers MORE»

Recipe #322872

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Twice Baked Potatoes to Feed an Army

Posted by Katieai  

This recipe is for your basic twice baked potatoe. I like making a lot of them at one time because they yield lots of leftovers. If desired, you can chop up some ham or crumble some bacon and add it to the potatoe mixture. MORE»

Recipe #322824

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Peperonata

Posted by gohogsgirl  

This is an adapted recipe from one posted in GOURMET - the original recipe title is "Gemelli with Creamy Red Pepper sauce and Fresh Mozzarella" I warmed this red pepper sauce up - tossed with hot cooked pasta and fresh mozzarella (a 4oz... MORE»

Recipe #322794

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Roasted Roma Tomatoes on Toast

Posted by DiScharf  

Make the lemon cheese and olive-oil toast while the tomatoes are roasting. However, if you choose you can make the tomatoes through the roasting stage and make the lemon cheese up to 2 days ahead. Bring to room temperature before serving. First... MORE»

Recipe #322762

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Cole's Easy Jalapeno & Pea Soup

Posted by Chef #941111  

If you like it hot, you'e love this. MORE»

Recipe #322723

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Cherry Tomato Tarts

Posted by Hey Jude  

Delicious tomato tarts, perfect for a cocktail party. The frozen puff pastry comes 2 sheets to the box and the halloumi is a Greek grilling cheese. MORE»

Recipe #322420

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Portugese Family Salsa

Posted by Ethan Barrow  

A surfing buddy of mine who's parents were from Portugal shared a recipe many years ago with me for the best homemade salsa I have ever tasted. I make it all the time and have made a few subtle changes, but all and all the ingredients are the... MORE»

Recipe #322353

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Pasta Shells Filled With Tomato Salad

Posted by Chef Dudo  

Found this recipe in a Swedish food magazine. It makes a very nice appetizer for 8 or a light lunch for 4. It is not the usual pasta shell recipe out of the oven with tomato sauce and such. This is eaten cold, like a pasta salad. It also makes a... MORE»

Recipe #322308

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Tasty Cottage Cheese Dip - Ideal for Vegetables

Posted by Perfectionist cook  

This is my own cottage cheese dip which was inspired by Mom's Dip and is a kind of home-made ranch type dip. I made it for a party and served it with cherry tomatoes, carrot sticks and cucumber sticks. It went down very well. Note that it... MORE»

Recipe #322128

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Vegan Peanut Butter Balls

Posted by Vegan4TheWin  

You can use regular oatmeal or use a blender or spice grinder to turn part of it into powder--depends on the consistency you want. I typically grind half of it and leave half as-is. You could use coconut flour but I just use my spice grinder to... MORE»

Recipe #322076

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Corn & Pepper Salsa

Posted by Karuma  

A great addition to any Mexican dish. Would also work as a side dish or salsa for chips. MORE»

Recipe #322035

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Spring Garden Dip

Posted by D. Todd Miller  

A great alternative to those expensive ready-made dips at the grocery store! This recipe is from "The Best of Mayberry: The Best of the Best - Home Economists Tested Recipes" by Betty Conley Lyerly. MORE»

Recipe #322017

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Mushroom Crostini

Posted by Brandess  

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook. MORE»

Recipe #321986

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