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This Triple-Appetizer Combo Will Be The Perfect Sneak Preview for Your Delicious Easter Feast to Follow

Garlic Cucumber Dip 

(Courtesy of Taste of Home)

Prep time: 20 min + chilling

Servings: makes 2 cups



●1 large cucumber

●¾ cup plain yogurt

●¾ cup sour cream

●3 tbs olive oil

●4-1/2 teaspoons minced fresh dill

●3 garlic cloves, minced

●¼ tsp salt

●Additional minced fresh dill

●Pita bread wedges



1.Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.

2.Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. 

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Creamy Shrimp Stuffed Cherry Tomatoes 



(Courtesty of

Prep time: 45 min

Ready in: 45 min



●2 pints cherry tomatoes

●½ lb cooked shrimp-peeled and deveined

●1 (8 ounce) package cream cheese, softened

●¼ cup mayonnaise

●¼ cup parmesan cheese

●2 tsp prepared horse radish

●1 tsp lemon juice

●Salt and pepper to taste

●¼ cup chopped fresh parsley



1. Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.

2. In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.

 3. With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.


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Potato Salad Bites

(Courtesy of Taste of Home)

Prep time: 30 min

Cook time: 15 min + chilling



● 10 small red potatoes

●¼ cup chopped pimiento-stuffed olives

●2 tsp minced fresh parsley

●1 tsp finely chopped onion

●½ cup mayonnaise

●1 ¾ tsp Dijon mustard

●1/8 tsp pepper

●¼ tsp salt


●Parsley sprigs, optional



1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.

2. Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and     pepper; gently stir into potato mixture.

3.Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired. Yield: 16 appetizers.


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