Ingredient Substitutions and Variations

While I think this recipe is delicious as is, you can vary the ingredients to suit your tastes, dietary requirements, or what you have on hand. Here are a few suggestions:

• Cheese: Sharp Cheddar gives the best flavor, but you can swap in part Monterey Jack for a milder bite. Avoid using soft cheeses (like cream cheese) or low-moisture blends, which won’t hold up as well in this recipe when baked.
• Jalapeño peppers: For a milder version, you can leave them out or substitute an extra can of green chiles. 
• Onion: Finely chopped green onions or shallots will also work. Just keep moisture content in mind – if they’re juicy, give them a quick blot with a paper towel.
• Add-in: Try a little crumbled bacon. Just don’t overload the mix – you want it to hold together when baked and sliced.

Serving Suggestions

These delicious bites can be served warm or at room temperature. For a more polished presentation, I like to place each square in a paper candy cup. It keeps fingers clean and adds a nice touch for buffet-style serving. Serve them on a tray, alongside other Southern-inspired appetizers for a themed spread. Here are some options:

• Benedictine Cheese Canapés
• Cheese Torte
• Cheese Straws
• Ham and Cheese Biscuits
• Country Ham Spread

And, of course, don’t forget the Mint Juleps!

If you’re planning a Derby Day party, check out Taste the Winning Flavors: Two Kentucky Derby Dinner Menus

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

• Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
• Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
• Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

To make these mini tarts, you’ll need the following ingredients:

• Cream cheese – I think regular is best, but you can substitute low fat if needed
• Sharp Cheddar cheese
• Garlic
• Curry powder – I recommend Madras curry
• Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
• Green onions
• Cayenne pepper
• Worcestershire sauce
• Kosher salt
• All-purpose flour, for rolling pastry
• Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

• Electric Mixer with whisk attachment
• Rubber spatula (for scraping down the sides of the bowl)
• Rolling pin and mat
• Large sharp knife
• Mini muffin tins
• Mini tart tamper (recommended but not required)
• Measuring spoons and cups

Here’s how you create these little bites of deliciousness:

1. Mix cream cheese.
   Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
2. Add the Cheddar, garlic, and curry powder and blend well.
3. Add remaining filling ingredients.
   Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
4. Cut puff pastry into squares.
   On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
5. Press squares into small mini-muffin tins and prick with a fork.
6. Fill squares and freeze.
   Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins.
7. Bake.
   To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
8. Let sit; serve.
   Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!

The combination of artichokes, jalapeños, and cheese in a dip has been a beloved classic for years. Various versions have surfaced, each boasting its own unique twist and level of spiciness. In fact, you can find pre-made versions at popular retailers, notably Costco (La Terra Fina brand) and major grocery stores featuring the Stonehill Kitchens Artichoke, Jalapeño, and Parmesan Dip.

My affection for artichokes dates back to my childhood, and one evening, I decided to put my spin on an Artichoke, Jalapeño, and Cheese Dip. Craving a cheesier, tangier experience than the Costco or Stonehill versions, I set out to ensure the creaminess came from the cheese rather than relying on mayonnaise or sour cream. After a few tries, I struck gold with the perfect combination of ingredients, giving birth to this sensational dip that’s now become a family favorite.

Several key factors contribute to the appeal of this Artichoke and Jalapeño Dip over other versions and why it will soon become one of your favorite appetizers:

• Unique combination of ingredients. Many other recipes call for mayonnaise and/or sour cream to be added for creaminess; I use cream cheese and goat cheese instead. Not only does this create a richer, cheesier flavor, the goat cheese adds another level of tanginess.
• Fresh jalapeño pepper, not canned or pickled. Chopped fresh jalapeños provide a fresher, deeper, spicier flavor with a bit of crunch.
• Versatile. This flexible dip can be heated either on the cooktop or baked in the oven. Plus, it can be used not just as a dip but as a topping for fish or meats, in sandwiches, or on hamburgers, too.
• Quick and easy to prepare. No food processor or other fancy equipment needed for this creamy dip – simply chop, stir and heat.

To create this crowd-pleasing appetizer, you’ll need the following ingredients, and they all should be available in your local grocery store (quantities are provided in the recipe card below):

• Cream cheese (I recommend using full fat to maximize the flavor)
• Goat cheese
• Grated Parmesan cheese
• Canned artichoke hearts in water
• Fresh jalapeño peppers
• Green onions
• Fresh garlic
• Cayenne pepper
• Kosher salt
• Fresh ground pepper
• Tortilla chips, pita chips, or pretzel chips for serving

Here’s how easy it is to create this perfect dip in just 2 steps:

1. Combine all ingredients.
   In a medium mixing bowl, using a fork mash together the cream cheese, goat cheese, and Parmesan cheese. Stir in the artichoke hearts, jalapeños, onions, garlic and cayenne. Season to taste with salt and pepper.
2. Stovetop version – heat in saucepan.
   Spoon the artichoke mixture into a small saucepan and heat over medium heat, stirring occasionally, for around 5 to 7 minutes, or until creamy and bubbly hot.

Alternative oven version – bake dip.
Spoon the artichoke mixture into a greased shallow baking dish and bake in a preheated 350-degree oven for around 15 to 20 minutes, or until bubbly and heated through.

The Jalapeño Artichoke Dip is incredibly versatile and can be enjoyed in various ways:

• Definitely serve it warm with a side of crispy tortilla, pita, or pretzel chips. 
• You can also add celery sticks for scooping, as a healthier alternative. 
• Spoon it into phyllo cups, place on a cookie sheet, and heat in a 350-degree oven until bubbly hot.
• Omit the chopped jalapeño peppers, spoon the remaining ingredient mixture into jalapeño pepper halves, and bake in a 350-degree oven until bubbly.
• Spread it on top of fish fillets or boneless chicken breasts and bake in a 350-degree oven.
• Use it as a sandwich spread or on burgers.

While this spicy dip is delicious as is, you can customize it to make it your own:

• Add chopped cooked spinach, to create a spicy spinach artichoke dip.
• Amp up the garlic flavor by adding some garlic powder.
• Add cooked, crumbled bacon for a smoky flavor and added crunch.
• Stir in chopped fresh herbs, such as cilantro or parsley.

As a lover of numerous cheese recipes, these little bites have become one of my favorite appetizers! After several rounds of testing, modifying, and re-testing, I’ve arrived at what I think is the recipe for a perfect party appetizer. Here’s a few reasons why:

• Popular and recognizable. Whether you’re hosting a casual get-together or a formal event, these cheddar cheese straws make for a perfect party snack. They’re a recognizable and popular appetizer, ensuring they’ll be a guaranteed hit at your party!
• Unique version with a pop of spice. In addition to Cheddar cheese, I include chili powder and cumin, to infuse exciting flavors into this classic recipe. The subtle heat from the chili powder and the warm, earthy notes of cumin add a unique twist to these cheese straws.
• Trimmed for dipping. I cut my straws so they’re only 3 inches long, making them more approachable and easier to eat. And, I add a spicy pepper jelly or jam as a dipping sauce!
• Easy to prepare. These crispy cheddar cheese bites are a perfect choice for those seeking easy recipes. With minimal effort (and my step-by-step instructions!), it’s a breeze to create this impressive and fun appetizer.
• Make ahead. These delicious bites can be prepared up to 1 week ahead, placed in an airtight container, and refrigerated. They can also be held for up to 24 hours at room temperature (any longer and they can become less crispy). Moreover, the dough can also be prepared, placed in a freezer-safe baggie, and frozen for up to 1 month.

Optional add-ins: Get creative and experiment with additional ingredients like herbs, nuts, or even dried fruits to create unique flavor combinations. Cilantro would work well with the chili powder and cumin.

In terms of equipment, you’ll need:

1. Food processor with metal blade – To combine all the dough ingredients.
2. Rolling pin – For rolling out the dough to the desired thickness. I also like to use a silicone mat.
3. Sharp knife – To cut out the cheese straws.
4. Baking sheet and parchment paper – To bake the straws.

Alternatively, create cheese wafers instead of straws: Roll the dough into a log around 1 to 1 1/4 inch thick, wrap and chill for at least 1 hour or until well chilled. Slice dough log into 1/4-inch thick rounds and place 1/2-inch apart on prepared sheet pan. Bake for 20 minutes or until lightly brown on the edges. Let cool completely on pan.

Cheese straws are incredibly versatile and can be enjoyed in various ways. Here are a few serving and pairing suggestions to enhance your cheese straw experience:

1. Cheese straws with a dipping sauce. Serve a spicy pepper jelly alongside the straws for dipping. I like to use one that’s both sweet and savory, with a bit of a kick – for example, jalapeno peach or plum jam.
2. Cheese and charcuterie board. Pair your cheese straws with an assortment of cheeses, cured meats, olives, and dried fruits. 
3. Soup or salad accompaniment. Serve cheese straws alongside a bowl of warm soup or a fresh tossed salad for a delightful crunch and added flavor.

To keep your Cheese Straws fresh and crispy, follow these storage tips:

1. Airtight container. Store your cooled cheese straws in an airtight container to prevent moisture from softening them.
2. Refrigeration. Refrigerate your cheese straws to maintain their crispness. Dough can be prepared but not cut and refrigerated for up to 4 days. In either case, place in a ziptop baggie or airtight container.
3. Freezing. Cheese straw dough can be placed in a freezer-safe baggie and frozen for up to one month. Thaw overnight in the refrigerator.

Mom loved pimento cheese and made her Pimento Cheese Spread often, sometimes just for our family to enjoy. She never measured the ingredients, just mixed them to taste. This is my version of her original recipe; I added cayenne pepper to give it a little kick. Note that it’s important to use freshly grated, good quality Cheddar cheese with lots of flavor.

In addition to serving it as a spread or dip, pimento cheese also makes a great sandwich – which is how its traditionally served at Augusta National Golf Club during the Masters tournament in early April. While the Augusta famous pimento cheese sandwich is on slices of white bread and served in a green wrapper, I prefer it on whole wheat bread.

Here’s all you’ll need to easily whip up a batch of this crowd-pleasing spread (details, including quantities, are in the recipe card below):

• Shredded sharp yellow and white Cheddar cheese – to ensure the best flavor and texture, don’t use pre-shredded cheeses. They often contain anti-caking and other additives that can compromise both taste and texture. We recommend Cracker Barrel or Tillamook brand.
• Mayonnaise – I recommend using regular, not light mayo in this recipe, for its richer flavor.
• Chopped pimientos (in a jar) – drain them well so your cheese isn’t runny.
• Cayenne pepper – for a bit of a kick!
• Kosher salt
• Freshly ground pepper
• Crackers and/or celery stalks, for serving – see recommendations below on what kind of crackers are good with pimento cheese.

1. Combine main ingredients.
   In a medium mixing bowl, combine cheeses, mayonnaise, and pimientos. Mash together with a fork until well-mixed.
2. Season.
   Season to taste with cayenne pepper, salt, and black pepper.

How easy is that? And, in only 10 minutes you have an amazing appetizer ready to serve!

I serve this dip with a variety of crackers and also celery sticks. Most any cracker will go well with pimento cheese. Southerners traditionally serve it with saltines; my mom liked it with Carr’s Table Water or Ritz crackers. I like to serve it with Table Water and Milton Multi-Grain crackers, plus celery sticks. Pimento cheese also delicious stuffed into hulled out cherry tomatoes, for a more elegant appetizer.

Pimento Cheese Sandwich Recipe

To serve pimento cheese a la Masters Week in Augusta, simply spread 1/3 to 1/2 cup between 2 slices of white bread and wrap it in green waxed paper (our pimento cheese recipe will make 4 to 6 sandwiches). How easy is that? Consider adding classic egg salad sandwiches alongside – both sandwiches are popular choices for a Masters party, so you can’t go wrong with this crowd-pleasing combo. Why not vary it up a bit and serve my Toasted Bagels with Egg Salad and Smoked Salmon!

Pimento cheese should be stored in an airtight container in the refrigerator. It will last for up to 1 week. Bring to room temperature before serving.

Here’s how this recipe magically delivers a palate-pleasing Smoked Salmon Mousse appetizer:

• Smooth and creamy texture is achieved by blending in a food processor or blender, with the addition of cream cheese.
• Depth of flavor is achieved by harmoniously combining all the ingredients, including dill, along with small amounts of fish sauce and liquid smoke.
• Careful selection of ingredients, such as using the liquid from the caper jar instead of the capers themselves, avoids any overpowering flavors. And, including milder ground white pepper instead of black pepper maintains a perfectly balanced taste.
• Ingredients that add depth are used in moderation, also ensuring a well-balanced flavor profile.
• The acid in lemon juice adds balance, delivers a bright, fresh taste, and prevents any single flavor from dominating the dish.

Here’s an overview of what you’ll need to create this amazing recipe for salmon mousse (details, including quantities, are in the recipe card below):

• Smoked salmon – There are five main forms of smoked salmon, and they vary in terms of both appearance and flavor, stemming from the different curing processes used. I recommend using Cold Smoked Salmon or Nova Lox for a milder smoky flavor, and Hot Smoked Salmon for more smokiness. If you want very little smoke, then use Lox.
• Cream cheese – I prefer Philadelphia brand, and the flavor of regular, but you can also use low-fat (Neufchatel).
• Liquid smoke (Mesquite or Hickory) – Liquid Smoke is made from condensed smoke from burned hardwood chips, that is then distilled and filtered. The ingredients in many brands are just smoke and water (e.g., Wrights), while others (e.g., Colgin) add molasses and/or caramel flavor. Use sparingly, starting with a small amount and then adding more as needed. If you use too much, the mousse can take on a slight chemical taste (even though there are no chemicals in liquid smoke).
• Caper liquid (from a jar of capers) – Capers are typically brined in salt water and then stored in either brine or vinegar (or a mixture of both). Either way, the capers imbue the brine/vinegar with subtle flavor.
• Fish sauce – Fish Sauce is made from anchovies (or other fish) that have been salted and fermented in barrels for anywhere from 2 months to 2 years. It’s another umami ingredient that adds both flavor and balance to a dish.
• Fresh dill – Dill adds an herbaceous, grassy flavor that complements the salmon. Can substitute dried if needed.
• Juice from small lemon – The acid in the juice ensures all the flavors are well balanced and no one taste dominates. Also adds brightness and freshness.
• Ground white pepper – white pepper is the inner core (or seed) of black pepper, with the outer layer removed. It has a milder flavor, blending better with the other ingredients.

What’s the best salmon to use in this recipe for Salmon Mousse?

Any type of smoked salmon will work, it’s really personal preference. I used to use milder Lox; now I prefer either Cold or Hot Smoked.

While this smoked salmon appetizer is good as is, here are a few ways to make it your own:

• Add chopped red or green onion
• Add chopped chives
• Substitute lime juice for lemon juice
• Instead of fish sauce, use Worcestershire sauce, or 1/2 soy sauce and 1/2 rice or white wine vinegar
• For a mousse with more texture, mix the ingredients by hand, first combining all ingredients except the salmon and then folding in chopped salmon.

Can I use canned salmon in this mousse recipe?

Yes, you can use quality, wild-caught canned salmon in this recipe, just keep in mind it may be salty and contain bits of skin and/or bones.

Here’s all you have to do to create this amazing appetizer:

1. Prep salmon.
   Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender.
2. Process all ingredients.
   Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
3. Season; cover and refrigerate.
   Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.

This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:

1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes) – see photo below.
3. Pipe or spoon into purchased phyllo shells.
4. Pipe or spoon onto cucumber rounds.
5. Pipe or spoon onto toasted bread rounds or stars.

How long does smoked salmon mousse last in the fridge?

Covered and refrigerated, this mousse will last up to 4 days. Bring to room temperature before serving.

Can you freeze salmon mousse?

Yes, you can definitely freeze this mousse. Place it in an airtight container, refrigerate until cold, and then freeze.  It will last for up to 2 months.

My mom often served a layered appetizer with cheese, basil pesto and sundried tomatoes at her dinner parties, and the contrasting colors made a pretty and enticing presentation. Inspired by her, a few years ago I decided to create my own version of a layered spread.

My husband Robert and I love smoked salmon and cream cheese, so I started with that classic combination. To elevate the flavors and introduce some texture, I added in a few more ingredients. The initial version, named Smoked Salmon and Goat Cheese Torte, can be found in my first cookbook, A Well-Seasoned Kitchen®.

Recently, I decided to experiment with the recipe and introduce a contrasting green color to the layers. Avocado seemed like the perfect choice as it pairs wonderfully with salmon. Then, to enhance the overall appearance, I transferred most of the chopped pistachios from inside the torte to the outer layer of the new dish. Thus, this new layered spread came to life!

This smoked salmon spread can be layered earlier in the day, covered and refrigerated, then unmolded and finished around 1 1/2 hours before serving. Or, it can be prepared, unmolded and finished up to 24 hours in advance.

Storing Smoked Salmon Cream Cheese Spread

Cover the fully assembled and unmolded spread with plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.

If transporting for a pot luck, don’t unnmold until you get to your final location. And, take along the chopped pistachios for the topping and the serving dishes (small one to hold the spread, and larger one for the spread and crackers), then unmold and add the nuts once you arrive.

A few years ago, I fell in love with the Feta Mousse appetizer at Charcoal restaurant in Denver. Although the restaurant has since closed, I was able to recreate my own version of this amazing dish. At the end of our meal, I asked the chef for the recipe, which he happily shared. While chefs tend to provide a list of ingredients, they are often a bit vague about the quantities and method of preparation. That’s where the fun comes in!

This feta spread recipe didn’t take too many attempts on my part to recreate. Starting with chef’s four basic ingredients, I added a few more to balance and enhance the flavors. And, using a food processor made the prep quick and easy.

Here’s all you’ll need to make this tasty spread:

• Feta cheese – I think it’s best to use a whole piece of feta (in brine) and break it into crumbles. Purchasesd crumbled feta will have an additive to keep it from sticking together, and that extra ingredient can make the spread less smooth.
• Sour cream – can sub Greek yogurt for part/all of the sour cream
• Extra virgin olive oil
• Green onion – try shallots as a substitute
• Garlic powder
• Oregano
• Cayenne pepper
• Kosher salt
• Heavy cream, if needed (see directions)
• Ciabatta bread, crostini, pita chips or crackers, for serving

Cover feta spread with plastic wrap and refrigerate. It will last up to 4 days.

Can you freeze feta dip?

Yes, you can freeze this dip. Place in an airtight container and refrigerate first. When cold, freeze for up to 2 months.