5 Easy Holiday Appetizers

5 Easy Holiday Appetizers

We are only 3 sleeps away from Christmas and, despite how chaotic 2020 was, it seems like I’m more put together this year than in years past. Our decor is up, the gifts are all wrapped, the stockings are stuffed, and our menu is planned. Speaking of the menu…every year I look forward to preparing holiday appetizers for our family to enjoy while we wait for dinner.

Today I’m going to share our favorite 5 easy holiday appetizers. These appetizers are delicious and festive. No one will ever know that it only took you a few minutes to prepare them!

Christmas wreath punch

1. Christmas Wreath Punch

Ingredients:

3 cups Dole Pineapple Juice, chilled
3 cups Cranberry Juice, chilled
4 cups Ginger Ale, chilled
1 Lime, thinly sliced
1/2 cup Cranberries, fresh or frozen

Instructions:

The night before you wish to serve this punch, fill a regular size bundt pan with water and arrange cranberries and limes around the pan (imagine a Christmas wreath). This is completely optional and just makes things a bit more festive! 

When you’re ready to serve:
1. In a large pitcher or punch bowl, combine 3 cups of pineapple juice, 3 cups of cranberry juice, and 4 cups of ginger ale. 

2. Run warm water over the back of the bundt pan until the “wreath” comes loose. Set wreath into punch bowl, OR Simply stir in the loose lime and cranberries.

Recipe adapted from Natasha’s Kitchen’s Sparkling Cranberry Pineapple Punch

2. Reindeer Treats Popcorn

Ingredients:

8-10 cups lightly buttered popcorn, prepared
1/2 cup white cake mix
1 bag holiday M&Ms
16 oz. white chocolate (or candy melts), melted
1/2 cup sprinkles

Instructions:

1. Line a sheet pan with parchment paper.

2. Place popped popcorn, cake mix, and M&Ms in a large Ziploc bag and shake well to coat. If you don’t have a Ziploc handy, simply mix together well in a large bowl.

3. Spread coated popcorn onto lined sheet pan and drizzle with more than half of the melted white chocolate; toss gently to cover popcorn. 

4. Allow to cool for approx. 30 minutes, then lightly separate into pieces and enjoy!

Recipe Source: Tidy Mom

3. "Tree"potle Dip

Ingredients:

1 8oz. package of cream cheese
2/3 cup Fischer & Wieser Original Roasted Raspberry Chipotle Sauce
1 box Triscuit original crackers

Instructions:

1. Place your cream cheese block down flat. Cut at an angle, slicing your knife from the top right corner to the bottom left corner. Flip the cream cheese where it makes a triangle shape (imagine a Christmas tree). If you’d like to get fancy, you may optionally insert  a small cut of bell pepper into the bottom to look like a tree stump.

2. Gently pour raspberry chipotle sauce over the cream cheese block. Use as little or as much as you’d like. Serve with crackers.

Recipe Source: Fischer & Wieser 

Deck the cheeseball

4. Deck the Cheeseball

Ingredients:

For the inside:
12 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 tsp. garlic powder
1/4 tsp. cumin
1 Tbsp. dried parsley
Pinch of black pepper
1/2 tsp. Worcestershire sauce

For the outside:
6-8 slices bacon, cooked until crisp, crumbled or chopped
1/4 cup chopped pecans, toasted
1 jalapeno with seeds and membranes removed, finely diced

Instructions:

This cheeseball can be made and refrigerated (covered) several days in advance.

1. In a large bowl, mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Sprinkle garlic powder, cumin, parsley, pepper and Worcestershire sauce over the cheese mixture and mix until thoroughly combined.

2. With lightly greased hands, pat the cheese mixture into a ball.

3. In a shallow dish, toss together the pecans, bacon and jalapenos. Roll the cheeseball in to the mixture, pressing the pecans, bacon, and jalapeno lightly into the cheeseball as you go.

4. Place the cheeseball on a plate and refrigerate, covered lightly with saran wrap until ready to serve.

Recipe Source: Mel’s Kitchen Cafe

5. Holiday Tortilla Wrap

Ingredients:

24 oz. cream cheese
8 oz. sour cream
3 serrano peppers
2 packages thin sliced beef
1 small can chopped black olives
10-pack large tortillas

Instructions:

1. Chop serrano peppers and beef finely and place into large bowl. Add cream cheese and sour cream a little at a time, until smooth enough to spread. Add all other ingredients and mix well.

2. Take large flour tortillas and spread with mix. Roll tortillas tightly and wrap each in plastic wrap. Refrigerate for several hours to let the flavors meld. When ready to serve, cut into 1/2- inch slices. If desired, serve with Pace Picante Sauce or a salsa of your choice.


Let us know if you make any of these appetizers! Leave a comment or post a photo and tag us on Instagram or Facebook: @dineanddigs

Leave a Reply

This Post Has 2 Comments

  1. Ruth Aipperspach

    I love the simplicity of these festive recipes.I will keep them on file .Happy New Year and have a great beginning to the semester Ruth A.

    1. Dine & Digs

      Happy New Year, Ruth! I have a feeling you will like the recipes – I know I enjoyed my fill of them this holiday.