35 Cream Cheese Appetizers

From the Recipe Creator: One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it's gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California

From the Recipe Creator: These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas

From the Recipe Creator: What's a football party without taco dip? This version made with spicy ground beef and fresh toppings does not disappoint the die-hards. It is full of classic flavors and is a little extra filling for game day appetites. —Errika Perry, Green Bay, WI

From the Recipe Creator: My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

From the Recipe Creator: I grew up by the ocean and then moved to a landlocked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. I think it’s safe to say it has become a neighborhood favorite. —Amy Harris, Springville, Utah

From the Recipe Creator: This fun dip recipe uses ingredients that I always have in the fridge, so it's easy to throw together on short notice. —Cindi DeClue, Anchorage, Alaska

From the Recipe Creator: A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat. —Amanda Silvers, Old Fort, Tennessee

From the Recipe Creator: My children like these roll-ups so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

From the Recipe Creator: We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana

From the Recipe Creator: Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba

From the Recipe Creator: My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

From the Recipe Creator: This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. The taquitos can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois

From the Recipe Creator: I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This creamy dip cooks like a dream in the slow cooker. Scoop it up with crunchy tortilla chips or raw veggies. —Gina Fensler, Cincinnati, Ohio

From the Recipe Creator: Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina

From the Recipe Creator: In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania

From the Recipe Creator: Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

From the Recipe Creator: My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

From the Recipe Creator: Our big family loves to celebrate with food. Here’s my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. —Michael Hall, Goodland, Indiana

From the Recipe Creator: For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. —Sally Sibthorpe, Shelby Township, Michigan

From the Recipe Creator: These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas

From the Recipe Creator: While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: Quick, light and tasty, my salmon toasts make irresistible finger food. —Christie Wells, Lake Villa, Illinois

From the Recipe Creator: I was a theater major in college, and our director's mother always made sure we were well fed. I was particularly fond of her pimiento cheese sandwiches and tried making a similar spread for crackers. It tastes just as good as I remember! —Katrina Jameson, Brandon, Mississippi

From the Recipe Creator: Barbecued beef dip is a holiday staple in our house. My husband can't get enough! —Selena Swafford, Dalton, Georgia

From the Recipe Creator: Even picky eaters who don't like to eat spinach will dig into these tasty little bites. — Kelly Williams, Forked River, New Jersey

From the Recipe Creator: Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, Michigan

From the Recipe Creator: Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado

From the Recipe Creator: We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: I've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Prepare this spread even faster by using chive-flavored whipped cream cheese. —Michelle Torkelson, Ham Lake, Minnesota

From the Recipe Creator: Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia