Baked Jalapeno Dip by Nancy Miyasaki

This dip is irresistible. If you're looking for a light, healthy appetizer, this isn't it. But if you want something that's easy to make, tastes phenomenal, and is filling, you cannot beat this.

Mexican Cheese Dip by Micheline

A quick, tasty, spicy dip to serve with corn chips or tortillas.

Scallion and Goat Cheese Muffins by Lyndsey

Easy appetizer or dinner roll

Pizza Roll Ups by Rhodes Bake-N-Serv

Herbed Dip by Micheline

This is my favourite low calorie, fat free, savoury, all purpose dip. You can use it on baked potatoes or as a chip dip or as a dip for fresh vegetables.

Baked Cheese & Olive & Pepper Warm Dip by "Cheffie Cooks"

Delicious warm dip for any get together, serve with crackers or chips.

Jalapeno Popper Dip by David St. John

An Easy Appetizer Recipe Just in Time for Fall by John Wm. Macy's CheeseSticks

The first day of fall is on September 22nd and I don’t know about you, but it puts me in the mood for soup! This delicious recipe for butter bean soup is also the perfect appetizer recipe for your next fall event.

Cheese coins by Nollian

Very tasty and pristavuchie cookies. Great idea for a buffet table. Spread cream cheese cookies or paste.

Feta Dip With Melba Toasts by Brett Ede

Chancery Artichoke Dip by David St. John

Liptauer cheese spread by Easy Cook - Laka kuharica

Liptauer is spicy cheese spread prepared in all former countries of the Austro-Hungarian Empire.

Chef Teddy Raspberry Swirl Cheesecake by Teddy Hedrington

Neiman Marcus Cheese Spread by Mari

This was served at a bunco group and it has been a hit at my house ever since. Great party appetizer. Makes a lot but never any left. Like serving with sociable crackers

Cheddar Cheese Tartlets by Chef Michael H Fitzpatrick

After i came out of Culinary Arts College all those years ago we threw a party and i made this simple but tasty App. They went so fast that i just had to keep them on my recipe list. Since then any party we throw the guests request them. This rich and flavourful Hors D'oeuvre can be made days ahead and frozen but do taste better…