ISO Appetizer Recipes that have no cheese

[Romandub]

My sister can't eat cheese and she observed that every appetizer I make has some kind of cheese in it. And she is right! Does anyone have suggestions for easy appetizers that don't have any cheese in them?

[ADM]

A few suggestions: Guacamole; Hummus; Curried Crab Dip;Turkish Eggplant Dip; Chopped Liver {sigh, I know}; Spinach Dip; Aioli Dressing, with raw vegetables; Chili's Resturant Poupon Dip; Thistle Dip {Artichoke}.

[Missi]

Here's a few:

* Exported from MasterCook *

Mexican Shrimp Cocktail

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Roma Tomatoes -- diced
1 White Onion -- diced
Cilantro -- chopped
12 extra large shrimp -- boiled (12 to 14)
ketchup
3 Avocados -- chunked

Combine the diced tomato, onion and cilantro. Cut the boiled shrimp each into 2-3 pieces and add to the tomato mixture. Lastly, add ketchup 1-2 Tbsp at a time, stirring until the mixture comes together and resembles a thick dip. Gently fold in the chunked avocado. Serve in a oversized margarita glass as an appetizer accompanied by tortilla chips for dipping!


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* Exported from MasterCook *

Stuffed Mushrooms with Pistachios

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 medium mushroom caps
3 tablespoons minced onion
1/2 cup butter or margarine -- divided
1/3 cup dry bread crumbs
1/4 cup natural California pistachios -- chopped
2 tablespoons chopped parsley
1/4 teaspoon marjoram -- crushed
1/4 teaspoon salt

Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350 degrees F., 5 minutes or until hot.


Source:
"California Pistachio Commission"

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* Exported from MasterCook *

Bombay Cashews

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons avocado or almond oil
1 tablespoon hot paprika
1/2 tablespoon freshly ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
4 cup raw cashew halves

Preheat oven to 375 degrees. Grind spice seeds in a grinder and place
in a
large pan. Add oil and remaining seasonings and stir to mix. Pour in
nuts
and coat well with seasonings. Divide nuts into 2 batches and spread on
a
greased cookie sheet. Bake for 20 minutes, stirring every 5 minutes,
until
golden. Serve warm or at room temperature. Cool completely before
storing
in an airtight container. Will keep about 2 weeks.



Source:
"World Wide Recipes.com"

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[Kathy B]

There are lots of recipes for different kinds of spiced nuts on the BB. And what about Bruschetta? Here's one Peggy posted a few years ago. You could just toast the bread or pop it in the oven for a few minutes if you don't want to grill it.



I absolutely love this recipe and it is so easy to make. It is from the Eating Well Rush Hour Cookbook.

Peggy

Bruschetta with Tomatoes

2 large vine-ripened tomatoes, cored, seeded and chopped
2 tablespoons chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon finely chopped garlic (though I usually add about 1 teaspoon)
salt and freshly ground pepper to taste
8 3/4-inch-thick slices of french bread

Prepare a grill. In a medium-sized bowl, stir together tomatoes, basil, olive oil, vinegar, garlic, salt and pepper. Set aside. Grill bread on both sides until lightly toasted. Spoon the tomato mixture on top and serve immediately. Serves 4.

[sharris315]

Dill Dip

2 c. mayo
2 c. sour cream
3 Tblsp minced fresh parsley OR 1 Tblsp dried parsley
3 Tblsp grated onion
3 Tblsp dill
1 1/2 tsp seasoned salt

Blend together; chill before serving. 4 1/2 cups


Blackeyed Pea Salsa

1 can blackeyed peas, drained
1 green pepper, chopped
1 red pepper, chopped
3-4 green onions, chopped
1 clove garlic, minced
1 bottle Fat Free Italian dressing

Mix together; chill


Fiesta Salsa (I LOVE, LOVE, LOVE this salsa!!)
BHG
8 oz cranberries chopped fine
1 small apple, peeled, cored and chopped fine
1 small pear, peeled cored and chopped fine
1 orange, peeled, membrane removed and chopped
1 shallot, chopped fine
1 green onion, chopped fine
1-2 jalapeno peppers, seeded and chopped fine
1/3 c sugar
1 Tblsp lime juice
1 Tblsp white wine vinegar

Mix all together; cover and chill for 4-24 hours (Some of the heat of the jalapenos goes away as it chills--so I usually add extra just before serving. Also it stays good in the refrig for a long time--Well, not a long time at my house :D ) 3 cups

Shar