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Country Woman Appetizers

Find Country Woman Magazine appetizers for a delicious start to your dinner or meal. Get appetizers from our Country Woman Magazine.

Recipe Spotlight

Blanched almonds give this cheese appetizer a rich texture. Unbaked, it’s smooth and spreadable, while baking makes it crumbly like feta. It’s easy to make ahead.—Mary Raymond, Chesterfield, Missouri
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More Country Woman Appetizers

Fiesta Appetizer

Fiesta Appetizer

Fiesta Appetizer

This dip is always a big hit with men—maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too—I started it more than 50 years ago.

Italian Cheese Loaf

Italian Cheese Loaf

Italian Cheese Loaf

Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings.

Spicy Pineapple Salsa

Spicy Pineapple Salsa

Spicy Pineapple Salsa

Here’s a sweet and spicy twist on salsa. Served with chips, it’s an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.—Angela Longtin, Cavalier, North Dakota
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Cranberry Camembert Pizza

Cranberry Camembert Pizza

Cranberry Camembert Pizza

“After I’d tasted this quick yummy pizza at a party,” writes Heidi Mellon from Waukesha, Wisconsin, “I just knew I had to have the recipe. I’ve been serving it in my household for years, and it always disappears in minutes.”

Turkey Cigars with Cranberry-Dijon Dipping Sauce

Turkey Cigars with Cranberry-Dijon Dipping Sauce

Turkey Cigars with Cranberry-Dijon Dipping Sauce

With or without the dipping sauce, this crunchy crowd-pleaser is tasty. The cranberry-Dijon sauce gives the fun snack plenty of tang.—Donna-Marie Ryan, Topsfield, MA

Maple-Glazed Chicken Wings

Maple-Glazed Chicken Wings

Maple-Glazed Chicken Wings

Meet the Cook: Some wonderful maple syrup I brought back from my last trip to Vermont is what inspired my recipe. These wings have been a hit with family and friends. They're very versatile - use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers...or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. -Janice Henck, Clarkston, Georgia

Smoky Onion Biscuit Squares

Smoky Onion Biscuit Squares

Smoky Onion Biscuit Squares

Whip up a batch of my savory, biscuit-like squares to complement dinner or whenever you need a yummy bit of comfort. —Donna-Marie Ryan, Topsfield, Massachusetts

Shrimp Salsa

Shrimp Salsa

Shrimp Salsa

"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!

Party Cheese Balls

Party Cheese Balls

Party Cheese Balls

These tangy cheese balls are guaranteed to spread cheer at your next gathering. The ingredients create a colorful presentation and a savory combination of flavors. As a grandmother who loves to cook, I send many pantry presents off to college.

Cheese Spread Pinecone

Cheese Spread Pinecone

Cheese Spread Pinecone

folks quickly cluster around this outdoorsy appetizer from Cindy Harrington of Euless, Texas. She turned her super cheese spread into a pinecone—using slice almonds, dill sprigs and a cinnamon stick!

Fairy-Tale Mushrooms

Fairy-Tale Mushrooms

Fairy-Tale Mushrooms

Looking for an eye-catching appetizer to dress up a dinner party or fun fall gathering? They don't come much cuter than the fanciful hard-cooked egg "toadstools" pictured here. Capped with cherry tomatoes, these tasty morsels always delight family and friends, says creator Sue Cravatta of Elmwood Park, Illinois. "They couldn't be easier to make, and my kids get the biggest kick out of them. They gobble the toadstools up-and even eat the spinach 'grass' I display them on," she relates. You cou
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