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2. The 3-Ingredient Appetizer I Always Make for the Holidays

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   How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked

3. These 90 Tasty Christmas Appetizers Will Get the Party Started

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   Bloody Mary Dip. Turn your favorite brunch cocktail into a creamy dip! It's zesty with just the right amount of heat. Top with chopped olives and serve with either veggies, crackers, or chips.

4. These 3-Ingredient Appetizers Are So Popular At Parties I ...

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   These 3-Ingredient Appetizers Are So Popular At Parties I Always Double The Recipe ... If ever there was a party pleaser you could count on to be gobbled up in minutes, it’s these easy-as-1-2-3 ...

5. The 85 Best Christmas Party Appetizers, Hands Down, No Contest

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   Katherine Gillen. Time Commitment: 1 hour and 10 minutes Why I Love It: crowd-pleaser, <10 ingredients, make ahead Serves: 12 Pickles are still popular as ever, so I think everyone at the party ...

6. My Grandmother's Retro 3-Ingredient Appetizer Is a Family ...

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   How To Make Sausage Balls. To make about 35 sausage balls, you’ll need: 1 pound bulk pork sausage, room temperature. 2 cups Bisquick baking mix. 1 pound shredded cheddar cheese, cold

7. This 3-Ingredient Appetizer Is My Italian Family's Favorite - AOL

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   How To Make 3-Ingredient Goat Cheese Crostini. All you need to make this festive appetizer is bruschetta-style crackers, apricot preserves, goat cheese, and (optional) fresh basil.

8. 82 Christmas Appetizers That'll Set The Stage For Your Best ...

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   This twist on the dinner party classic embraces and enhances the signature flavors by roasting the shrimp instead. Bonus: it comes together in less than 30 minutes! Bonus: it comes together in ...

9. Here's Every Recipe You'll Need To Make The Perfect Christmas ...

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   It’s the perfect easy but impressive side dish to wow at your Christmas dinner, or for an extra special date night. Get the Potatoes Au Gratin recipe . PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE ...