Christmas Appetizer Recipes That Anyone Can Make

Christmas is a time for entertaining! Sure, because of COVID we’re probably not going to see big Christmas events but still, even our smaller family get togethers deserve the best appetizers and sides. Even more so – cooking for less people is a chance to raise the bar! Try our ideas for easy to make, gourmet appetizers.

Zesty Mexican Style Chicken Meatballs

Ingredients

Meatballs:

• 1 lbs. ground chicken
• 1 large egg
• ½ cup queso seco cheese
• ¼ cup panko breadcrumbs
• 2 tbsp. low sodium soy sauce
• 3 cloves of garlic, minced
• ½ tbsp. cumin
• ½ tbsp. ground coriander seeds
• Kosher salt
• Ground black pepper
• Pinch dried chipotle pepper flakes

Dipping Sauce:

• ½ cup sour cream
• 2 tbsp. hot sauce
• Chopped cilantro to taste

Instructions

1. Preheat oven to 400º and grease large sheet of baking paper with cooking spray
2. Combine chicken with other ingredients in bowl, mix thoroughly and let rest, refrigerated for 1 hour.
3. Roll mixture into approx. 15 meatballs, place on baking sheet.
4. Bake until golden and cooked through, then wait about 15 minutes to cool.
5. Mix dipping sauce ingredients and serve with the meatballs

Mediterranean Stuffed Portobello Mushroom Caps

Ingredients

• 8 clean, fresh portobello mushrooms. Remove stems & gills
• 2 tbsp. extra virgin olive oil
• 4 tbsp. melted butter
• ½ cup panko breadcrumbs
• 8 oz room temperature mascarpone cheese
• 1 cup shredded mozzarella
• ¼ cup freshly grated parmesan
• 3 oz chopped, fried bacon
• ½ cup chopped sundried tomatoes
• 2 cloves of garlic, minced
• 1 tsp. dried oregano
• Kosher salt
• Ground black pepper
• Freshly chopped parsley for serving

Instructions

1. Preheat oven to 400º and grease large sheet of baking paper with cooking spray
2. Place mushrooms stem side down and brush with oil
3. Combine mozzarella, mascarpone, meats, veggies and seasoning in large bowl.
4. Combine panko, parmesan and melted butter in medium bowl
5. Stuff caps with mascarpone mixture, top with panko mixture, place stem side up on baking paper.
6. Bake until cheese melts and tops are golden, approx. 15 minutes.
7. Garnish with fresh parsley.

Asiago Sweet Potato Skins

Ingredients

• 8 small sweet potatoes
• ¼ grated asiago cheese
• 1 tsp. cayenne pepper
• Olive oil cooking spray

Instructions

1. Preheat oven to 450º
2. Cut ¼ inch thick skins from each potato
3. Place skins on baking sheets, bake until tender – approx. 20 minutes.
4. Spray skins with cooking oil and sprinkle with cheese and cayenne mixture.
5. Leave in oven for another 2- 5 minutes until cheese caramelizes.

Tiny Spinach Tartlets

Ingredients

• 1 tbsp. olive oil
• 1 small shallot, chopped
• 1 clove garlic, minced
• 1 tsp. ground nutmeg
• Pinch of ground chili pepper
• ¼ cup ground walnuts
• 1 bag baby spinach
• ½ cup crumbled feta cheese
• 1 cup plain Greek yogurt
• 2 tbsp. chopped fresh oregano
• 1 large egg
• 30 mini phyllo shells

Instructions

1. Preheat oven to 375º
2. Heat oil in sauce pan over medium heat. Add shallot, garlic and nutmeg and cock for 2 min. while stirring.
3. Add spinach and salt, cook until spinach wilts. Transfer the mixture to a large bowl and let cool.
4. When spinach is cool add feta, yogurt, oregano, walnuts, chili pepper, mix until smooth – then Combine egg.
5. Pour heaping spoonful of the mixture into each shell, arranged the shells in a pan and bake for 15 minutes or until edges are golden brown and filling is set.
6. Allow to cool to room temperature before serving.

Christmasy Deviled Eggs

Ingredients

• 6 large eggs, hard-boiled
• 1 small avocado, peeled and pitted
• 3 tbsp mayonnaise
• 2 tsp yellow mustard
• 1 tbsp sweet relish
• 1 medium red bell pepper, small diced

Instructions

1. Slice eggs in half, scoop out yolks into a medium bowl and set aside the whites.
2. Combine yolks with avocado, mayonnaise, mustard and relish. Add salt and pepper to taste and mix until smooth using a fork.
3. Transfer mixture into piping nag and refill the halved egg whites. Garnish with red bell pepper cubes, cover and refrigerate until serving.

Red, Green and White Salad

Ingredients

• 1.5 lbs medium beets, cut into ¼ inch thick slices.
• 3 tbsp extra virgin olive oil
• 1 cucumber, deseeded and chopped
• 10 small radishes, thinly sliced
• 6 cups of arugula
• 3 tbsp sherry vinegar
• 8 oz. fresh mozzarella

Instructions

1. Preheat oven to 450º
2. In medium bowl toss beets with 2 tbsp olive oil and ¼ tbsp salt.
3. Roast in a single layer 20-25 minutes or until golden brown and crisp, let cool.
4. In a large bowl toss the veggies and cooled beets with olive oil, vinegar, salt and pepper
5. Top off with torn mozzarella

How we can help

Got your own winning Christmas recipe? Why not share it with your friends and family using a Smilebox online recipe card! Send it via email, text message – or post on social media. And while you’re at it – check out our huge selection of online Christmas cards! Add your own photos, music, personalized text – and spread holiday cheer!