Appealing Appetizers

Susan Hansen, Extension Educator Colfax County

 

Whether you are hosting a family dinner or having some friends over, the appetizers can be the start of a successful meal.

 

Choose a variety of appetizers - hot, cold, hearty and low fat. Try to choose recipes that can be made ahead of time so you can enjoy time with the guests or use the time to finish items for the meal.

 

Raw vegetables (also known as crudites) are an excellent choice. Use carrots, celery, broccoli, cauliflower, cherry tomatoes, jicama, sugar peas or mushrooms. These items are colorful as well as good for you. We need 2 ½ cups of vegetables each day.

 

Cheese and crackers are a simple to prepare option. Offer basic cheeses such as Cheddar and Swiss as well as some lesser known cheeses to add variety.

 

Dips can be served with the vegetables, crackers, chips or breads. Fresh salsa made from tomatoes, onions and peppers is a lowfat option. Guacamole with avocados, tomatoes, onions and peppers is popular. Try spinach artichoke dip using plain yogurt instead of mayonnaise. Or try a layered taco dip with refried beans, seasoned ground beef, guacamole, tomatoes, onions, peppers and cheese.

 

Easy munchies include pretzels, popcorn and nuts.

 

Leftover appetizers can be used as snacks the next day or for a light lunch. Or turn some of those leftovers into something new.

 

Brush crackers or tortilla chips with melted butter and sprinkle with cinnamon sugar. Bake until bubbly - just a few minutes.

 

Mix the fresh salsa into sour cream, plain yogurt or softened cream cheese. Serve as a dip or spread.

 

Grill the raw vegetables to bring out new flavors for an appetizer, snack or side dish.

 

Turn the leftover breads into garlic bread. Cut into medium sized pieces, brush with melted butter, top with garlic and/or cheese. Bake at 400E for about five minutes.