Holiday Appetizer Recipes

  |     |   Holidays, Recipes

The holidays are right around the corner and so is all of the delicious holiday food! Thinking of what to bring to holiday gatherings can be stressful, that’s why we’ve conjured up a few delicious holiday appetizers that your crew is sure to love.

Cranberry Brie Bites


  • 1 large egg

  • One 8-ounce wheel Brie

  • One 17.25-ounce package frozen puff pastry (2 sheets), thawed

  • All-purpose flour, for dusting 

  • ⅓ cup whole-berry cranberry sauce

  • ¼ cup walnuts, finely chopped

  • 1 tablespoon fresh thyme leaves


  • Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.

  • Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside. 

  • Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total. 

  • Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.  

  • Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling. 

  • Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes.

Crab-and-Cheese-Stuffed Mini Peppers


  • 12 to 14 sweet mini peppers

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 5 ounces flavored cream cheese (such as scallion, chive and onion or garlic and herb), at room temperature

  • 8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage


  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.

  • Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.  

  • Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside. 

  • Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.

  • Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.  

Almost-Famous Spinach-Artichoke Dip


  • Kosher salt

  • 2 10-ounce bags spinach, stems removed

  • 1 tablespoon unsalted butter

  • 2 tablespoons minced onion

  • 1 clove garlic, minced

  • 2 teaspoons all-purpose flour

  • 1 1/4 cups whole milk

  • 1/2 teaspoon fresh lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1 1/4 cups grated Parmesan cheese

  • 1/4 cup sour cream, plus more for serving

  • 1/2 cup shredded white sharp cheddar cheese

  • 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

  • Tortilla chips and salsa, for serving


  • Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.

  • Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

If you’re looking for more delicious holiday appetizers, take a look at this article that is full of recipes! Our Velo apartment homes have plenty of kitchen spaces for you to whip up your favorite holiday recipes.

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