Kosher Appetizer Recipes - Allrecipes.com

Kosher Appetizers

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Kosher Appetizers 110

Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

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"Cinnamon tortilla chips are dipped in a fragrant fruit salsa." — by CRISSYF 
Corn Dip II

Corn Dip II

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"This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember. I make it for any party I have and everyone loves it. At least one person will ask for the recipe upon leaving my house." — by CALVINANDHENRY 
Spinach Dip I

Spinach Dip I

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"One of those classic recipes that melds dry soup mix with frozen spinach and a sour cream/mayonnaise base." — by AUTUMN/FALL 
Fresh California Salsa

Fresh California Salsa

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"Diced, minced and chopped veggies and herbs--tomatoes, peppers, onion, garlic and cilantro--are stirred with a splash of lime juice." — by Cecilia D 
Fruit Dip I

Fruit Dip I

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"A fruit plate often sits unnoticed at cocktail parties. Serve it with this sweet, marshmallow/cream-cheese mixture and watch as guests go at it with gusto. " — by J Edin 
Artichoke Salsa

Artichoke Salsa

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"Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'." — by Julie Dumford 
Oriental Dipping Sauce

Oriental Dipping Sauce

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"Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings." — by Jackie Smith 
Kalamata Olive Tapenade

Kalamata Olive Tapenade

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"You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice." — by TERESITA79 
Thai Chicken Balls

Thai Chicken Balls

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"Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor." — by Vivian 
Cheese Blintzes

Cheese Blintzes

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"A modern and speedy take on a traditional old country favorite: These no-fry blintzes have a white-bread base; sugar butter and cream cheese sweeten things up." — by Michele Murray 
Bonnie's Fruit Dip

Bonnie's Fruit Dip

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"Sweet and creamy, this dip is great with any fruit! Try strawberries, pineapple, grapes, cantaloupe or apples." — by Bonnie 
Spicy Mango Salsa

Spicy Mango Salsa

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  • 89
"This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You'll love it! If you're feeling adventurous, use fresh cilantro instead of basil--wonderful!" — by TDAVIN 
Smoked Salmon Mousse

Smoked Salmon Mousse

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  • 76
"This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor." — by Rob 
Authentic Kicked-Up Syrian Hummus

Authentic Kicked-Up Syrian Hummus

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  • 79
"Roasted garlic gives this fabulous Syrian-style garbanzo bean dip a subtle sweetness." — by Mary 
Spinach and Mushroom Pinwheels

Spinach and Mushroom Pinwheels

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  • 77
"Here, a savory medley of vegetables and cheese gets blanketed--jelly-roll-style--in homemade pastry dough." — by MAILJOANNA 
Wine Fondue

Wine Fondue

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  • 55
"A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked." — by MARCPTOR 
Tapenade

Tapenade

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  • 50
"Blend pungent ingredients--like Kalamata olives, anchovies and capers--to a tasty paste ...perfect with pita, crudite or crackers." — by Jim Clark 
Eggplant Antipasto

Eggplant Antipasto

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  • 39
"This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. Serve with crackers or pita bread." — by Phyllis Zusman 
Smoked Fish Dip

Smoked Fish Dip

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  • 35
"This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers." — by KPERKINS100 
Grape Leaves Aleppo

Grape Leaves Aleppo

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  • 41
"The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912." — by Robert Shagawat 
 
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