Are you ever looking for dishes that you can bring to a summer party or get together? Often times I find myself searching for good appetizer recipes so that I can host a party or bring food to a friend’s. These summer appetizers are easy to make and great for the end of summer. Try these recipes and you won’t be disappointed!
Pepper, Zucchini, and Goat Cheese Bruschetta:
I love the traditional tomato bruschetta, but I also enjoy switching it up. Peppers and zucchini are two vegetables that are in season throughout the summer, so I thought it would a good idea to try these as a bruschetta. The combination of flavors in this dish is simple, yet great tasting.
Ingredients:
2 tablespoons olive oil
6 red bell peppers
2 squash zucchini sliced
8 slices of bread (I prefer whole wheat)
1 tablespoon balsamic vinegar
½ cup sliced avocado
½ cup crumbled goat cheese
¼ cup fresh basil
1 tablespoon chopped parsley
1 garlic clove, chopped
Directions:
1. Heat the grill on high and oil lightly. Place the peppers and zucchini on the grill and cover. Grill for about 15 minutes or until tender (charred). Remove and let peppers cool for a minute.
2. Use oil to brush each side of the bread. Use the grill or toaster; toast each slice of bread (about one minute on the grille).
3. Scrape off the burnt skin of the peppers and zucchini. Cut the peppers and zucchini into strips and toss with the oil, vinegar, goat cheese, avocado, parsley and garlic. Spoon the mixture on to the bread and then season with salt and pepper.
This recipe serves: 3 to 4
Mom’s Artichoke Dip:
Photo
This recipe has been passed down in my family for quite a while. It is always a huge hit at summer get-togethers at our house. The combination of artichokes and cheeses with whole grain crackers makes for a treat that no one can resist!
Ingredients:
½ cup parmesan cheese
½ cup mayonnaise
½ cup shredded mozzarella cheese
1 teaspoon garlic powder
1 (14 ounce) can artichokes, drained and chopped
Directions:
Mix all the ingredients together. Sprinkle paprika on top. Bake, uncovered, 30 minutes at 350 degrees.
This recipe serves 3 to 4
Summer Fruit Dip:
Photo
There are so many fruits in season in the summer, but I am always looking for something to go on top of my fruit. This fruit dip is great for parties and a real crowd pleaser.
Last year as I was looking for a fruit dip I found two popular types online: those with cream cheese and marshmallow fluff, and those with only yogurt. I thought, why not combine the two? So I created this recipe by throwing some ingredients together.
Ingredients:
8 ounces low-fat cream cheese at room temperature
1 cup low-fat vanilla flavored yogurt
1 tablespoon superfine sugar
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Fruit to use for dipping: Apples, Bananas, Strawberries, Cantaloupe or honeydew
Directions:
1. Place the cream cheese in a bowl and soften.
2. Add all the other ingredients to the bowl and combine until smooth.
3. Place the cut up fruit on a serving dish and use skewers or toothpicks to dip!
This recipe serves: 5 to 6
Spinach Mozzarella Deviled Eggs:
Photo
Deviled eggs are always a go-to appetizer for me. Not only do they taste good, but they also aren’t messy and are super easy. This spinach version of deviled eggs allows for a healthy and simple appetizer.
Ingredients:
14 hard-boiled eggs
2 teaspoons granulated sugar
½ cup low fat mayonnaise
1 tablespoon vinegar
3 tablespoons butter, softened
1 tablespoon honey mustard
½ cup mozzarella cheese, shredded
½ cup frozen chopped spinach, thawed OR 2 cups freshly cooked spinach
5 bacon strips, cooked and crumbled
Salt and pepper to taste
Directions:
1. Slice the eggs in half and remove the yolks.
2. In a bowl, mash the yolks with a fork. Stir in the sugar, mayo, vinegar, butter, and honey mustard. Season with salt and pepper and add the spinach; mix until well combined.
3. Stir in the bacon and mozzarella to the mixture. Put the mixture into the egg whites and garnish with paprika.
Makes 28 eggs