For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Here’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over white meat. —Amy Hinkle, Topeka, Kansas
Baked in miniature muffin cups, wonton wrappers make perfect little cups for these crunchy Southwestern bites. In addition to two different cheeses, green chilies and chives, Lyn Renwick of Charlotte, North Carolina seasons the cups with a hint of cumin.
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks.—Shelly Bevington, Hermiston, Oregon
I like to entertain a lot and have used this recipe on several occasions as an appetizer. I also like how it is easy to switch around the ingredients to give it a different flavor.—Laura Metzger, York, Pennsylvania
"Garden-fresh salsas are one of my favorite condiments," relates Jennifer
Abbot from Moraga, California. "So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better."
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
Beef up your snack game with this meaty taco dip. Full of classic flavors, it's a little extra satisfaction for those football-day appetites. —Errika Perry, Packers Women's Association, Green Bay, Wisconsin