Throwing a party means carefully planning out everything from the table settings to the desserts. For me, the appetizers are the hardest part. When I was growing up, our dinner parties never included real appetizers, only bowls of mixed nuts. Now, the appetizers are given as much thought as the entree. I think choosing an entree is often easier than the appetizer. Do you know the difference between the different types of appetizers out there? Hors d’oeuvres are eaten with a knife and fork. Canapés are eaten with one’s fingers. Crudités are raw vegetables that are served with dips.
There are so many options out there. You want them to be easy to prepare, yet look appealing, and of course, taste delicious. You know appetizers must be on the menu, and it should be easy to choose, given all the options out there. But it is not. Nowadays, there are also dietary considerations that have to be explored. You would want to have a veggie only option, as well as a vegan or a gluten-free option. For fall or winter parties, pigs-in-blankets is a good choice. They are always my most eaten appetizer. If you are serving buffet-style, cheese and crackers, or vegetable crudités are good choices.
For food that people will eat with a toothpick, make sure you have a couple of receptacles in place for your guests to discard them. There is nothing worse than stepping on a used toothpick, or worse, seeing it on the table next to the food. Put napkins out so they are easily accessible to everyone. Encourage your family and friends to place a napkin on top of their drinks, and place the appetizer on top of the napkin.
I leave you with this advice: try to make appetizers that can be made a few days ahead and frozen. Just heat them up and they are ready to go. No fussing in the kitchen while your guests putter about.
I have been making this appetizer since I got married. All my guests love it and never get tired of it. You can make it a couple of days ahead and warm it, or cook it the day you will be serving it. I am so happy to finally be sharing it with you. This dish has a little bit of everything in it. The marination on the artichokes add big flavor, so be sure not to skip that step. The mayonnaise makes it creamy and easy to pick up. It has just the right amount of heat with the garlic and hot pepper sauce. The tang of the lemon is delightful and the Parmesan cheese blends beautifully with all the ingredients. Make this! You are going to love it!
This recipe is mine and when you serve it, it will make your guests positively jump for joy!
Ingredients for Artichoke Dip:
2 cans marinated artichokes
3/4 cup mayonnaise
1 cup Parmesan cheese
Juice of 1/2 lemon
2 garlic cloves, minced
3 drops hot sauce
5 tablespoons paprika
Preheat oven to 350 degrees.
Drain, (but do not wash) artichokes and chop into small pieces (by hand or with a food processor.)
Add mayonnaise and Parmesan cheese.
Stir in lemon juice, garlic and hot sauce to artichoke mixture.
Mix to combine.
Place into baking dish.
Sprinkle the top with paprika.
Bake for 1/2 hour.
Serve warm.
It’s that simple!
