Last week I shared a festive collection of cheese and meatball/sausage based appetizers. Today we are focusing on Seafood and Vegetable Appetizers. If you are anything like me, you’re always on the lookout for new recipes, especially for appetizers for holiday parties. I have a great assortment for you from some of the best food bloggers on the Internet!
Shrimp and Asiago Cheese Dip from Carrie of The Frugal Foodie Mama
Smoked Salmon Pate from Karen of Karen’s Kitchen Stories
3-Ingredient Shrimp Cocktail Dip from Tracey of The Kitchen is My Playground
Avocado Pesto Salmon Pinwheels (Paleo, Gluten-Free, Dairy-Free) from Kelly of Tasting Page
Roasted Shrimp Cocktail from Jeanette of Jeanette’s Healthy Living
Grilled Shrimp with Cranberry Salsa from Deb of Cooking on the Front Burners
Spicy Louisiana Shrimp Dip from Sabrina of Dinner Then Dessert
Easy Smoked Salmon Dip from Lindsay of The Lean Green Bean
Apple Butter Bacon Wrapped Shrimp from Brandy of Nutmeg Nanny
Salmon Rillettes for the Feast of the Seven Fishes from Karen of Karen’s Kitchen Stories
Seafood is one of my favorite ingredients for appetizers and they are always popular with my friends and family. People cannot resist luscious shrimp and salmon dishes. These recipes will have your mouth watering as you read through each one. I’m having trouble picking one to make first … which one would you make?
These days there are often people in our circles who cannot have gluten (like me), are vegetarian, or vegan. It is less challenging than you think to put out a spread that everyone will enjoy. Using vegetables as the base is the way to go and these recipes will have your mind spinning with so many wonderful ideas.
5-Minute Savory Pumpkin Hummus with Fresh Sage from Shelley of Two Healthy Kitchens
Black Bean Guacamole Cups (Gluten-Free, Dairy-Free) from Kelly of Tasting Page
Sweet Pepper Poppers from Julie of Julie’s Eats and Treats
7 Layer Bean Dip from Jen of Yummy Healthy Easy
Buffalo Hummus Stuffed Sweet Pepper Poppers from Kristin of Iowa Girl Eats
Caprese Salad Skewers with Pesto and Bacon from Maya of Wholesome Yum
Cheesy Bacon Stuffed Peppers from Krista of Joyful Healthy Eats
Vegan Tempeh Sausage Stuffed Mushrooms from Rachael of Rachael Hartley Nutrition
Chipotle Hummus Stuffed Potato Bites from Liz of The Lemon Bowl
Classic Stuffed Mushrooms from Jenn of Peas and Crayons
Crispy Fried Green Beans from Abeer of Cake Whiz
Cucumber Hummus Bites from Julia of A Cedar Spoon
Easy Vegan Black-Eyed Peas Pecan Pate from Kathy of Healthy Slow Cooking
Goat Cheese Stuffed Sweet Peppers from Sharon of Certified Pastry Aficionado
If you are serving people with allergies, be sure to separate the appetizers with enough distance between them that it isn’t easy for your guests to use the same spoon and create cross contamination issues. I like to put the “safe” dishes on one side of the centerpiece and everything else on the other end of the table. Be sure to clearly label each one with ingredients so they can help themselves, or you can personally show your guests to the dishes they can enjoy without worry.
Healthy Black Bean Dip from Jen of Yummy Healthy Eats
Baked Hummus Dip with Easy Tabouli Topping from Shelley of Two Healthy Kitchens
Cheesy Spinach and Artichoke Dip with Parmesan Crisps from Angie of Big Bear’s Wife
Mini Bacon Butternut Squash Cups from Ashley of Spoonful of Flavor
Healthy Roasted Red Pepper Dip from Tara of Noshing with the Nolands
Hummus Cucumber Bites with Pickled Ginger from Liz of The Lemon Bowl
Prosciutto Wrapped Asparagus from Krista of Joyful Healthy Eats
Spanakopita from Tricia of Saving Dessert
Spinach Feta Pinwheels from Liz of That Skinny Chick Can Bake
Sun-Dried Tomato and Artichoke Pita Pizza from Julie of Julie’s Eats and Treats
Sweet Potato Goat Cheese Appetizer from Deb of Cooking on the Front Burners
Vegan Goat Cheese Bacon Wrapped Dates from Kristina of Spabettie
Warm Roasted Carrot Salad with Feta and Dill from Courtney of NeighborFood
So whether you present Grilled Shrimp with Cranberry Salsa, Smoked Salmon Pate, or Spicy Louisiana Shrimp Dip, or serve Spanakopita, Easy Vegan Black-Eyed Peas Pecan Pate, or Spinach Feta Pinwheels, there is something for every one in this lovely collection of seafood and vegetable appetizers. Keep these recipes on hand for parties all year long!
Have a wonderful weekend my friends – see you back here for Chocolate Monday in a few days!
To convert recipes to gluten-free, substitute with GF ingredients where possible or if not crucial, leave it out. If you are baking, use a gluten-free flour blend and use 120 grams per cup of flour called for in the recipe. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup. They both help avoid results that are crumbly. If you have questions, you can find a lot of information above by clicking on the “Gluten-Free” tab at the top of the page and you are welcome to contact me for more assistance.
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