PHE Starters & Appetizers

From easy party dips to cheesy potato skins our favorite appetizers are a real crowd pleaser at any event

Jalapeno Popper Dip

Kay Hunnicutt

jalapeno popper dip
  • 2 8 oz packages of cream cheese
  • 1 cup mayo
  • 1 cup shredded Mexican blend cheese
  • 1 can diced chili's
  • 1 can diced jalapenos
  • 1½  cup shredded Parmesan cheese, divided
  • 1 stick of butter
  • 1 cup panko breadcrumbs

Combine cream cheese, mayo, chili's, jalapenos, Mexican cheese and 1 cup Parmesan cheese.

Mix well and pour into a greased casserole dish.

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Melt 1 stick of butter and mix with 1 cup of panko breadcrumbs and ½ cup remaining Parmesan cheese.

Pour over top of cheese mixture and bake at 375 for 20 minutes.

Crispy Potato Skins

Kat Holmes

Tasty Appetizers
  • 3 medium baking potatoes
  • Vegetable oil
  • Seasoned salt
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • bunch of green onions, chopped
  • sour cream

Scrub potatoes and bake at 400 degrees for 1 hour or until done.  Allow potatoes to cool

Cut in half, lengthwise.  Scoop out pulp leaving s 1/4" shell

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 Cut shells in half crosswise. Deep fry in hot oil (375 degrees) for approximately 2 minutes or until lightly browned.  Drain on a paper towel

Place skins on a baking sheet; sprinkle with salt, cheese and bacon.  Place under broiler until cheese is melted.

Top with chopped green onion and serve with a side of sour cream.

Oysters Rockefeller

Kevin Kaiser

Oysters Rockefeller
  • 1 cup unsalted butter, divided
  • 1/2 cup chopped flat leaf parsley
  • 1/4 cup green onions
  • 1/4 cup fennel bulb, chopped
  • 1 teaspoon chopped fresh chervil or tarrogon
  • 2-3 chopped celery leaves
  • 2 cups watercress or baby spinach leaves
  • 1/3 cup fine, dry breadcrumbs
  • 2 tablespoons anise flavored liqueur (Pernod preferred choice)
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon hot sauce
  • 1/2 (4 lb box) of rock salt
  • 2 dozen fresh oysters on the half shell
  • Garnish:  Lemon Wedges

Melt 3 Tbsp butter in a skillet over medium high heat; add the parsley and the next 4 ingredients.

Sautee 2-3 minutes.  Add watercress (or spinach) to skillet and cook until wilted (2-3 min)

Pulse the cooled parsley mixture in a food processor with remaining butter (about 13 Tbsp), breadcrumbs, and liqueur unilt smooth

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 Add salt, pepper and hot sauce.  Fill decorative metal trays (or just pie pans) with 2 lbs of rock salt.  Arrange the oysters on the beds of salt

Top each oyster with a spoonful of parsley mixture.  Bake at 450 degrees about 12-15 min. or until lightly browned and bubbly.  Serve on a bed of rock salt and garnish with lemon.

Shrimp Canapes

Dorothy Helen Welge

Shrimp Canapes
  • 10 pieces of white bread
  • 2 tablespoons melted butter
  • 1/2 teaspoon of dried thyme
  • 3/4 lb cooked, chopped shrimp
  • 1/2 cup shredded monterey jack cheese
  • 1/3 cup mayo
  • Thin green onion garnish (if desired)

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes,

using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles.

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  Tear enough of the bread trimmings to measure 1/2 cup crumbs; set aside.

Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min. or until golden brown. Meanwhile, mix reserved 1/2 cup bread crumbs with shrimp, cheese and mayo.

Spread evenly onto toast cutouts. Broil an additional 5 min. or until hot and bubbly