Buffalo chicken dip is always a favorite. You can google the recipe from Franks.
People seem to always enjoy shrimp cocktail.
A friend brought a corn casserole to a potluck as a side dish but we ate it as an appetizer with corn chips and now insist she bring it every time. This isn’t the exact recipe but it is close and in addition she adds red and green bell peppers. Another friend also adds jalapeños. https://www.tasteofhome.com/recipes/corn-and-bacon-casserole/
Husband’s poker club favorite -
Ann’s Hot Sausage dip
Ingredients
1 pound ground hot pork sausage
1 (10-ounce) can diced tomato and green chiles
1 (8-ounce) package cream cheese, softened
(I dice some jarred jalapeño peppers to add more heat)
3/4 cup (3 ounces) shredded sharp Cheddar cheese
Corn chips
How to Make It
Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.
Drain diced tomato and green chiles, reserving 1/4 cup liquid.
Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.
That bread looks delicious. How does it work for a group? I see the recipe say to cut the edges where people will tear off a piece? I’m having a hard time picturing it the logistics.
That bread looks delicious. How does it work for a group? I see the recipe say to cut the edges where people will tear off a piece? I’m having a hard time picturing it the logistics.
Did you watch the video? That really shows how to do it. Works great for a group!
Nope! Missed the video! I will check it out, thanks!
And I put it ( the blooming Brie ) on a platter like this so there’s nothing that can run off. https://www.crateandbarrel.com/pedra-artisan-round-serving-platter/s439847
Cowboy Caviar is always a hit here.
Dressing: Mix 1/4 c red wine vinegar, 1/4 c olive oil, 1 clove pressed garlic, 1.5 tsp tabasco, and freshly ground pepper
In a bowl mix:
2 avocados diced
1 cup frozen white corn (or Trader Joe’s frozen roasted corn)
2/3 c sliced green onion
1/2 c fresh cilantro, chopped
1/2 lb roma tomatoes, diced or coarsely chopped
1 15 oz can black-eyed peas, rinsed & drained (I skip this as none of us like them)
Salt to taste
Stir in dressing and serve as a dip with tortilla chips or as a side salad.
I also like to make pesto from garden basil, a bowl of roasted garlic, and a plate of good olive oil and balsamic vinegar served with a warm loaf of homemade bread cut in chunks for dipping in the oil or slathering with the pesto or roasted garlic.
Rarely have leftovers with any of these.
Only read the initial post in this thread. Depending upon which state you are in you might want to be careful about any brownies offered.
Otherwise, smoked salmon, crackers & white wine.
P.S. Forgot to include the recipe. One corkscrew & several glasses.
Bacon wrapped scallops ?
Bacon wrapped mushrooms are fabulous!
So are bacon wrapped water chestnuts! Haven’t thought of those in a really long time!
I make stuffed jalepenos, split them, deseed them, fill generously with cream cheese, sprinkle on some Emeril’s southwest seasoning or any Mexican seasonings, top with shredded cheddar, broil until the peppers get soft and the cheese is brown.
If you want meat, wrap them in bacon.
Yum.