Hors d'Oeuvres Recipes
These hors d'oeuvres come from the recipe book of Sandra Mills, a family binder of typed recipes collected over years of entertaining. They are the cocktail party classics: a Cheddar cheese ball rolled in walnuts, a whipped Pier 4 cheese spread she gives as gifts, a pint-of-sour-cream Knorr vegetable dip, spinach dip, stuffed mushrooms, mini hot dogs two ways, puff pastry pinwheels, and a baked salami that, in her words, causes quite a sensation.
Many are made ahead. The Cheddar 'n' Chive Triangles and roll-ups go into the freezer and bake in minutes, the chutney dip and spinach dip are better the next day, and the salmon mousse and shrimp mold set in the refrigerator. Sandra's serving tip for any dip: hollow out a round, unsliced pumpernickel loaf, fill it, and tear the top into pieces for dipping. For seafood lovers there are a crab spread, hot clam dip, salmon mousse, shrimp mold and cranberry-herring dip.
30 hors d'oeuvres recipes
Party Cheese Snack Spread1 hr 15 min total | About 3 cupsA smooth party spread of Cheddar cheese spread, cream cheese and cottage cheese flavored with orange rind and Sabra liqueur, with crushed pecans. Makes about 3 cups.
Cheddar Cheese Ball20 min total | 1 large cheese ballA classic party cheese ball of cream cheese, Wispride Cheddar spread, Danish bleu cheese and grated onion, rolled in chopped walnuts and parsley. Serve with crackers.
Pier 4 Cheese Spread15 min total | About 5 cupsA whipped, fluffy Cheddar cheese spread with cream cheese, butter, white horseradish, Worcestershire and a splash of sherry. A big batch for crackers and gifts. Makes about 5 cups.
Sweet and Sour Vegetable Dip10 min total | About 3 cupsA tangy blender dip of sugar, dry mustard, grated onion, white vinegar and oil, finished with celery seed and paprika, served with raw vegetables. Makes about 3 cups.
Sweet and Sour Cream Cheese Dip10 min total | About 3 cupsA creamy sweet and sour blender dip of cream cheese, light corn syrup, oil, vinegar, lemon juice, dry mustard, onion flakes and celery seed. Makes about 3 cups.
Knorr Vegetable Dip1 hr 5 min total | About 2 cupsThe classic party dip: a pint of sour cream stirred with Knorr vegetable or leek soup mix and minced onion, chilled and served with raw vegetables. Makes about 2 cups.
Cream Cheese Vegetable Dip with Green Olives15 min total | About 2 cupsA creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.
Mini Hot Dogs in Currant-Mustard Sauce20 min totalCocktail franks simmered in a sweet and tangy sauce of equal parts currant jelly and yellow mustard. A two-ingredient sauce and a party favorite.
Mini Hot Dogs in Crescent Dough30 min totalCocktail franks wrapped in strips of Pillsbury crescent roll dough and baked at 375°F for 15 minutes until golden. Serve with mustard.
Cheddar 'n' Chive Triangles30 min total | 56 trianglesEnglish muffin quarters spread with sharp Cheddar, scallions, capers and mayonnaise and broiled until golden. Freeze them ahead and bake as needed. Makes 56 triangles.
Garlic Bleu Cheese Dip10 min total | About 4 cupsA rich, chunky dip of mayonnaise, sour cream, cottage cheese and bleu cheese with garlic and Lawry's-style seasoned salt. Chill and serve with vegetables. Makes about 4 cups.
Cranberry-Herring Dip5 min total | About 3 1/2 cupsA two-ingredient party dip of whole berry cranberry sauce and herring tidbits, chilled and served with crackers. Sweet, tart and briny.
Spinach Dip3 hr 15 min total | About 4 1/2 cupsClassic spinach dip of sour cream and mayonnaise with chopped spinach, Knorr Swiss leek soup mix, scallions, dill and Italian dressing mix, chilled several hours. Makes about 4 1/2 cups.
Stuffed Mushrooms with Liverwurst and Spinach35 min totalLarge mushroom caps filled with a bit of liverwurst and topped with Stouffer's spinach souffle, baked at 350°F for 10 to 15 minutes.
Garlic Bread Crumb Stuffed Mushrooms35 min totalMushroom caps filled with buttery garlic bread crumbs and baked at 350°F until cooked through and browned on top, about 15 minutes.
Crab By Gosh or By Golly15 min total | One 8-inch platterA layered crab appetizer: seasoned cream cheese spread on a plate, topped with crab meat and a jar of cocktail sauce. Serve with crackers.
Hot Clam Dip40 min total | 2 (12 ounce) crocksA baked clam dip of minced clams, crushed Ritz crackers, melted butter, onion and lemon juice, baked at 350°F for 30 minutes and served hot with crackers.
Salmon Mousse4 hr 20 min total | 1 (4 cup) moldA molded salmon mousse of red salmon, mayonnaise, dill, paprika, lemon and whipped heavy cream, set with gelatin in a 4-cup or fish-shaped mold. Chill 4 hours.
Honey Mustard Puff Pastry Pinwheels53 min total | 80 to 100 pinwheelsPuff pastry spread with honey mustard, rolled, sliced and baked at 375°F until golden. A pesto and Parmesan variation is included. Makes 80 to 100 pinwheels.
Shrimp Mold3 hr 30 min total | About 5 cupsA retro party favorite: tomato soup and cream cheese melted with gelatin, mixed with tiny shrimp, onion, celery and mayonnaise, chilled in a mold and served with crackers. Makes about 5 cups.
Chutney Cheese Dip in a Pineapple24 hr 25 min total | About 3 cupsCream cheese blended with chopped chutney and served in a hollowed-out fresh pineapple, with pineapple cubes and sesame sticks for dipping. Makes about 3 cups.
Baked Salami55 min total | 1 salamiA whole kosher or Jewish-style salami scored in a crosshatch, coated with Ah-So sauce and baked at 350°F until it swells, crisps and bursts. Sandra's cocktail party sensation.
Cheese Board (Onion, Mushroom and Cheddar Squares)55 min total | 1 rimmed cookie sheetA savory sheet-pan bake of Bisquick, egg, milk and sharp Cracker Barrel Cheddar with sauteed onions and mushrooms, baked at 350°F and cut into squares.
Cinnamon Roll-Ups37 min totalFlattened white bread spread with whipped cream cheese, rolled up, dipped in butter and cinnamon sugar, cut into bites and baked at 450°F for 5 to 7 minutes. Freezes well.
Asparagus Roll-Ups45 min total | 40 piecesAsparagus spears rolled in flattened white bread spread with a blue cheese and cream cheese filling, brushed with butter and baked at 400°F until lightly browned. Makes 40.
Quiche Lorraine50 min total | 1 (9 inch) quicheA classic Quiche Lorraine with bacon, onion, Gruyere or Swiss and Parmesan in a nutmeg-scented egg custard, baked in a partly baked 9-inch crust. Serve as an hors d'oeuvre or main course.
Marinated Mushrooms and Artichokes24 hr 30 min totalArtichoke hearts and halved fresh mushrooms marinated for at least 24 hours in cider vinegar, oil, garlic, bay, peppercorns, chervil and oregano. Serve with toothpicks.
Parmesan Cocktail Rounds13 min totalCocktail pumpernickel rounds spread with Miracle Whip, grated Parmesan, onion powder and Worcestershire and broiled until browned and bubbling.
Sticky Chicken Wings1 hr 50 min totalChicken wings marinated in Italian dressing, soy sauce and brown sugar and slow-baked at 325°F for 1 1/2 hours, turning often, until sticky and glazed.
Mushroom Roll-Ups45 min totalFlattened white bread rolled around a filling of sauteed onions, diced mushrooms, cream cheese and a few drops of Tabasco, cut into pieces and baked at 425°F until brown.
Common questions
- What are the easiest hors d'oeuvres to make ahead?
- Cheese balls and spreads, dips that chill overnight like spinach dip, and freezer-friendly pieces such as Cheddar 'n' Chive Triangles and cinnamon or asparagus roll-ups, which bake straight from the freezer.
- How many hors d'oeuvres per person for a party?
- A common guideline is 4 to 6 pieces per person for a pre-dinner cocktail hour, and 10 to 15 per person if the hors d'oeuvres are the meal.
- How long can dips and cheese spreads sit out?
- Keep cold dips and cream cheese spreads out for no more than 2 hours, or 1 hour above 90°F, then refrigerate or discard.