This recipe started out as a salad, which I re-created after a trip to Greece. When my husband suggested I serve the mixture in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
I cut this recipe out of a newspaper a year ago and decided to trim it down by substituting fat-free and reduced-fat ingredients. Whenever I make this for an occasion, I end up being asked for the recipe,—Patricia Moore, Toledo, Ohio
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”
These ribs are sure to add kick to the party thanks to the haunting combination of spices. This can be served as an appetizer or even a hearty sandwich, depending on the occasion. Let the kids fill up on this before trick-or-treating.—Taste of Home Test Kitchen
"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
In Defiance, Ohio, Phylis Behringer seasons refrigerated dough with garlic powder before baking them into golden Gouda-filled cups. It's hard to believe the delectable little appetizers come from just three ingredients.
I came across this easy idea when looking for something new and unique to impress guests. The slightly sweet spread received rave reviews from friends. Try it with celery sticks or crackers the next time you need a fast appetizer.
— Rebecca Pester
Beale Air Force Base, California