This delicious, easy-to-make appetizer combines two great flavors: smoky bacon and caramelized onions. YUMM! 

The recipe calls for refrigerated pizza dough in a tube but I used Trader Joe's fresh pizza dough instead. I had some trouble with the rolled-out dough sticking to itself when I tried to transfer it to the baking sheet, so I ended up rolling it out on parchment paper then transferring both parchment and dough to the baking sheet. Don't worry if you don't have caraway seeds or don't want to buy them–the tart will still be great without them.

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Tags: bacon, caramelized onions, onion and bacon tart, pizza dough, sour cream

This hoagie "dip" is not a dip at all. In fact, I refer to it as a deconstructed hoagie because it's got all the hoagie makings chopped into small pieces that you spoon on top of bread (like a bruschetta topping). It's very easy to make and people love it!

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Tags: Appetizer, bruschetta, deli turkey, hoagie dip, provolone, salami

Every party needs a few meaty appetizers to keep the festivities rolling. That's why I brought these Sweet & Sour Cocktail Meatballs to a party recently. Sure, you can buy store-bought meatballs but I thought these were delicious and worth the effort to make (they are firmer in texture than some spongy, store-bought types). Plus, you can make the meatballs and sauce ahead of time and freeze them for up to a month…a bonus when it comes to preparing for a party!

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Tags: Beef, make ahead, meatballs, onions, pork, sweet and sour, tomato sauce

Here's a great appetizer for holiday entertaining: pimento-stuffed olives wrapped in an easy-to-make cheese pastry then baked until golden brown. They are tasty, bite-sized and sure to be a party pleaser…you may even want to double the recipe!

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Tags: Appetizer, pimiento-stuffed green olives, sharp cheddar cheese

Smoky Green Deliciousness, that's what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!

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Tags: avocados, chipotle chilies, chipotle guacamole, cilantro, Dip, Mexican, onion

If you're a cilantro fan (like me), you're going to LOVE this chicken! It's delicious, extremely easy, and can be served as either an appetizer or a main dish. And, you can use the leftovers (if there are any) to make a Mexi-inspired salad (greens, corn, tomatoes, red onion, avocado, etc) the next day…think jazzed up chicken taco salad.

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Tags: Chicken, cilantro, cilantro pesto, grill, skewers

This crisp-tender, Asian-inspired asparagus dish is easy, delicious and a snap to make! I've made it many times and people always love it.

Always, always, always trim asparagus!!! There's nothing worse than having to gnaw on the woody, tough end of a piece of asparagus, especially at a party. Those untrimmed ends are impossible to eat. Do your guests a favor and take a few extra  minutes to trim the tough ends off. Next, have your bowl of ice water ready when you start cooking the asparagus so you can immediately "shock" it after you drain it from the boiling water. This stops the cooking process and helps the asparagus stay bright green.

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Tags: Appetizer, Asian, asparagus, sesame oil, sesame seeds

Bruschetta (prounounced “broo-SKEH-tah”) is grilled bread that is served with some kind of topping (fresh or grilled vegetables, cheese, etc.). Bruschetta is one of those appetizers that, when made with good-quality ingredients, is a crowd pleaser. I especially love bruschetta topped with tomato, fresh basil and garlic. This simple tomato mixture is absolutely delicious atop a golden-brown piece of grilled artisan bread. Obviously, this topping is best in summer when tomatoes are at their peak of flavor. Sometimes, though, I can't wait until summer so I pick out the ripest tomatoes I can find (usually tomatoes on-the-vine or cherry tomatoes). Don't even think about using the scary orangish-looking things they call tomatoes in some grocery stores. If you can't find decent tomatoes then figure out a different topping for the bruschetta. I like lots of basil so I double or triple the amount that this recipe calls for, and I just chop the garlic instead of mashing it into a paste. Taste the tomato topping before serving to make sure it is properly seasoned; add more salt if needed.

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Not only is this appetizer beautiful but it's incredibly simple. It takes about 5 minutes to make but needs to marinate for at least 24 hours for best flavor. I didn't have coriander seeds so I substituted whole peppercorns. Sometimes I add a splash of red wine vinegar to the marinade to add a little acidity. I like to warm the olive mixture for about 30 seconds in the microwave before serving to really bring out all the flavors. Serve with baguette slices to sop up the delicious marinade.

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Tags: Appetizer, olives, Quick Cooking

I'm sure most people in the free world have eaten onion dip at some point in their life. It's one of those classic dips that has been around for years, and can usually be found at a party hanging out with the potato chips and other dips. Most people make onion dip using a package of onion soup mix or buy it premade in a plastic tub at the grocery store. That's all fine and dandy but those versions have all kinds of funky things like "Natural Flavors"  added in. Yikes! I ran across this recipe recently when trying to decide on an appetizer to take to a party. It's easy but does require a little more time in the kitchen than just opening a package of soup mix. One of the steps for this French Onion Dip is caramelizing the onions, which gives the onions a rich, slightly sweet flavor. Once the onions are caramelized and cooled, the rest of the ingredients can be mixed together. Voilà, a better version of onion dip.

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Tags: Appetizer, caramelized onions, Dip