Low-Carb Appetizer Recipes - Allrecipes.com

Low-Carb Appetizers

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Low-Carb Appetizers 778

Buffalo Chicken Sauce

Buffalo Chicken Sauce

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  • 39
"Melted butter and spicy hot sauce blended together to help those Buffalo wings fly!" — by Erin 
Chicken Nut Puffs

Chicken Nut Puffs

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  • 42
"Chopped chicken and almonds baked into delicately crunchy, spicy puffs. A terrific appetizer." — by Karen Bush 
Sweet Pea Mockamole

Sweet Pea Mockamole

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  • 42
"Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies." — by CACTUSUE 
Lobster Dip

Lobster Dip

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  • 37
"This exciting dip is sure to go quickly! The rich flavor of lobster meat is blended with horseradish and onion in a creamy mixture that's always a big hit. Serve it with crackers or veggies." — by CHEF-GIRL-L-DEE 
Chip Dip

Chip Dip

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  • 41
"A simple cream-cheese-based mix that gains flavor from freshly minced onion -no dry-soup packages required!" — by SUSAN ANN 
Pickle Rollups

Pickle Rollups

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  • 37
"Just like it sounds: Slices of luncheon meats are spread with cream cheese, then rolled around sour pickles for an easy-to-grab appetizer." — by Carol Datillo 
Gourmet Guacamole

Gourmet Guacamole

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  • 36
"This is a delicious and easy guacamole dip with salsa, mayonnaise and spices!" — by April 
Great Hot Crab Dip

Great Hot Crab Dip

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  • 38
"A simple spicy crab dip with crab, cream cheese, mayonnaise, onion and cocktail sauce. Topped with sliced almonds and baked to a bubbly golden brown. Great served with crackers or slices of warm sourdough bread for dipping." — by SHERIMA1 
Basic Easy Chicken Wings

Basic Easy Chicken Wings

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  • 36
"Quick spicy wings made with hot sauce and butter." — by ECARLEY 
Artichoke Crab Dip

Artichoke Crab Dip

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  • 32
"This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices." — by Ashley 
Martha's Clam Dip

Martha's Clam Dip

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  • 35
"Minced clams are mixed with cream cheese and lightly flavored with spicy sauces. Serve this dip with chips at your next party. Don't be shellfish!" — by SUNNYHOX 
Simple Cheese Straws

Simple Cheese Straws

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  • 33
"Cheese straws are the ideal combination of cheese and crunch. Paprika sprinkled over the warm straws adds a little spice." — by SAULS 
Spring Rolls

Spring Rolls

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  • 30
"These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use." — by SALLYCOOKS 
Bagel Dip

Bagel Dip

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  • 41
"Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces." — by PAULAD1 
Sun-Dried Tomato and Pesto Cheese Spread

Sun-Dried Tomato and Pesto Cheese Spread

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  • 35
"This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful appetizer." — by Carol A. 
Stuffed Jalapenos

Stuffed Jalapenos

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  • 34
"Ground pork sausage is wrapped around cheese stuffed jalapenos, rolled in a coating mix and baked until sizzling in this recipe for a spicy appetizer." — by Brenda Smith 
Crab Stuffed Mushrooms I

Crab Stuffed Mushrooms I

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  • 37
"Before stuffing, you marinate these mushrooms in bottled Italian dressing -this little prep step gives them a hearty and unusual zing." — by Jessica 
Ham Spread

Ham Spread

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  • 32
"This ham salad is made with minced onion and dill pickle relish for a delicious sandwich spread. You can also substitute pimento-stuffed olives for the dill pickle relish." — by Pat Schwarz 
Sausage Balls

Sausage Balls

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  • 32
"These baked meat balls are made with pork sausage, buttermilk biscuit mix and a can of condensed cheddar cheese soup. Serve as an appetizer skewered with toothpicks." — by ksalinas 
Ham Roll Ups II

Ham Roll Ups II

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  • 38
"Cheddar cheese is blended with the usual cream cheese for these attractive little ham spirals, giving them an extra splash of flavor and color. You'll get plenty of requests for the recipe." — by JULIE STEVENS 
 
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