Saturday, November 19, 2011

Appetizers for Thanksgiving

Are you looking for some appetizers to keep your guests at bay while the turkey finishes roasting in the oven on Thanksgiving Day?  Have you been asked to bring an appetizer to your family's Thanksgiving feast?  These appetizers are tasty and satisfying, without stealing the spotlight from the main event.  What's even better, you can make them in advance, so you can enjoy Thanksgiving without appetizer stress.

Hot Crab Dip
    Hot Crab Dip Ingredients
    1 pound of crab meat
  • 1 cup Monterey jack cheese, shredded
  • 4 oz. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1-2 jalapeno peppers, seeded and minced
  • 3 green onions, minced tops included
  • 3 garlic gloves, minced
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon dry mustard
  • salt and pepper to taste 


Preheat oven to 325°F.  Mix all of the ingredients together in a casserole dish, stirring to combine completely.  Bake for 40 minutes or until browned and bubbly.  Serve with crackers or toast rounds.


Crab Dip Ready for the Oven

Click the link for the Hot Crab Dip printable recipe. 

These Spicy Sausage Stuffed Mushrooms take a little more effort, but are tasty as well.  If you love stuffed mushrooms with a kick, try these. 

Spicy Sausage Stuffed Mushrooms
  • 1 pound white button mushrooms
    Spicy Stuffed Mushrooms Ingredients
  • 1/2 pound hot sausage
  • 1/2 medium onion, minced
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 8 oz. cream cheese (I used fat free), softened
  • 1 egg yolk
  • 3/4 cup Parmesan cheese, shredded
  • salt and pepper to taste

Rinse and dry the mushrooms.  Remove the stems from the caps.  Chop the stems fine and set aside.   Cook the sausage over medium heat until well browned and crumbled.  Remove from the pan to cool. 

Cook the Sausage
In the same pan, cook the onions, stems and garlic until soft, approximately 2 minutes.  Add the wine and simmer until the liquid evaporates. Salt and pepper to taste and set aside to cool. 

In a bowl, combine the cream cheese and egg yolk.  Add the Parmesan cheese, cooled sausage and cooled onion and stems mixture.  Mix together well and refrigerate for 15 minutes.  Preheat oven to 350°F. 

Arrange the mushroom caps in your baking dish.  Spoon a generous portion of the stuffing mixture into the cavity of each mushroom cap.  Bake at 350°F for 25 to 30 minutes, or until browned.  Allow to cool for 15 minutes and enjoy. 

Spicy Stuffed Mushrooms Ready for the Oven

Spinach and Artichoke Dip
This spinach and artichoke dip can be served either hot or cold which makes it easy to transport and flexible for any setting.  It is delicious served on crackers or toasted baguettes. The recipe makes a big batch, so you can make it ahead and even freeze it if necessary.

  • Spinach Dip Ingredients
    2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 small onion, finely chopped
  • 2 large cloves garlic, chopped fine
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 tablespoons white wine
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 cup sour cream (I use low fat)
  • 1 cup mayonnaise (reduced fat)
  • 8 ounces cream cheese, softened (low fat)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 ounces freshly grated Parmesan cheese
  • 6 ounces mild white cheddar, shredded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce, such as Frank's, to taste
Heat oil and red pepper flakes in a medium skillet over medium heat. Add the onion and garlic and cook stirring, until soft and translucent, about 5 minutes. Add the artichokes and spinach. Cook, about 2 minutes more. Add the wine and let cook until liquid is reduced by half, about 2 to 3 minutes. Remove from heat and let cool.

Mix together the sour cream, mayonnaise, and cream cheese until well combined. Add parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in the cooled spinach and artichoke mixture. Chill about 2 hours, or refrigerate up to two weeks, or freeze.

Ready to Serve or Store
Serve heated or cold with crudites, pita chips, or French bread toasts. If heating, cook in preheated 350 degree F oven until bubbly in center.

Click the link for the Spinach and Artichoke Dip recipe.



  1. Love appetizers's. I have made the sausage/mushroom and spinach/artichoke recipes but really need to try the crab recipe. I am always cautious with crab recipes because I only like white meat. I will try the brand in your photo!!!! Stop and Shop???

  2. Robin, you should use whatever crabmeat you like in the crab dip. I think the one I used came from Shaws.


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