Ladybug Appetizers Recipe

Ladybug Appetizers Recipe Ladybug Appetizers Recipe photo by Taste of Home Rating 5

Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.

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Ladybug Appetizers Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
30 30

Ingredients

  • 2 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • Black paste food coloring
  • 1/2 teaspoon minced chives
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon minced fresh parsley
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1-1/2 inches long)

Directions

  • In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
  • Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
  • For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.

Nutritional Facts 1 serving (3 each) equals 86 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 187 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Ladybug Appetizers in Quick Cooking July/August 2002, p13

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Reviews for Ladybug Appetizers

Ladybug Appetizers Recipe

Ladybug Appetizers

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(1-10) of 23 reviews

Reviewed on Apr. 23, 2013 by christycincy

I did not make these as ladybugs. I just wanted to serve as appetizers. The spread was delicious and then I just served the tomatoes and black olives and chives separately so that you could build your own. Very tasty. If I ever need the cuteness factor I will assemble as ladybugs.

Reviewed on Jan. 27, 2013 by KnutzInTheArmy

As I read everyone's notes about this, I see that nobody has tried something other than crackers. I was thinking perhaps give a try with bagel chips since they are a bit harder and are toasted it may stop them from getting soggy like the crackers, and the trade off is not too bad from crackers to the chips for the calories exchanged, if that is a concern. After all, a bagel chip runs about 8 calories and a Ritz cracker runs 16 calories.

Reviewed on Jul. 05, 2012 by painted pony

i couldn't stop smiling while making these! i sliced the olives in half just because. to make them again i'd use wheat grass which i usually have on hand anyway. it's thinner and sturdier. as for the comments about the cream cheese making the crackers soggy. i'd make the mixture the night before and keep refrigerated :-)

Reviewed on May. 07, 2012 by oncein

Cheese makes a better bed for the Lady Bug. There needs to be a way to copy a recipe and leave the ads off. Wast of ink!

Reviewed on Apr. 28, 2012 by 19Dee57

Very quick and something the kids can help make. Get the kids in the kitchen early and they'll grow up cooking at home instead of eating out.

Reviewed on Jan. 17, 2012 by kayesbaker

The recurring problem seems to be the cream cheese softening the cracker. Why not put a pepperoni slice on the cracker and build up from it?

Reviewed on Jan. 02, 2012 by cookdreams

This recipe is wonderful. I made them for a party and everyone loved them.I will make them again and again.

Reviewed on Jan. 01, 2012 by bigmamacooks

This recipe was great fun to make! I served them for an "indoor picnic" for a recouperating friend. Everybody loved them! These did get soft fairly quickly so make them at the last minute. :)

Reviewed on Aug. 03, 2011 by mhuddlestun

Brought these to a baby shower and they were a hit! Easy to make! Tasted delicious. Make these right before you want to serve them or the crackers will get soggy.

Reviewed on Jul. 31, 2011 by basketlvr

These are adorable but one caution. The first time I made them the night before and refrigerated them for work the next day. They were so soggy. Has anyone had luck making them ahead of time or do you pretty much have to make and eat them right away? They are delicious and easy to make just not so good soggy.

 
 

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