Who doesn't love delicious appetizers? They are the perfect introduction to any meal, and they ensure you won't go hungry while waiting for the main course. These delightful appetizer recipes for baby showers offer a delectable selection of finger foods that strike a perfect balance — not too heavy, yet satisfying enough. You can enjoy these appetizers without worrying about your guests suffering from sugar overload caused by having only cupcakes as the main course.
Indulge in a variety of flavors, from creamy brie to the ever-popular stuffed mushrooms, as these tasty appetizers are designed to satisfy everyone's taste buds. Elevate your baby shower event with these crowd-pleasing recipes that are guaranteed to leave your guests craving for more. Keep reading to discover a collection of creative appetizer recipes that will make your baby shower an unforgettable occasion.
Key Points of Baby Shower Recipes
- Be sure to offer a range of options to your guests in case an attendee has dietary restrictions.
- Prepare recipes well in advance, if possible, to allow for time for mingling with guests.
- Offer a mix of hot and cold appetizers to accommodate different preferences.
- Strike a balance between satisfying yet not too heavy when it comes to appetizer selections so as to not fill up guests before the main course
1. CRAB MEAT BACON ROLLS
Ingredients:
1/4 cup tomato juice
1 (6 1/2 or 7 1/2 oz.) can crabmeat (drained and flaked)
1 tablespoon chopped parsley
1/4 teaspoon salt
Dash of pepper
1 egg, well beaten
1/2 cup fine dry bread crumbs
1 tablespoon Worcestershire sauce
9 slices bacon (cut in half)
Directions:
Mix tomato juice and egg.
Add crabmeat, bread crumbs, parsley, lemon juice, and seasonings. Mix thoroughly.
Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice of bacon; fasten with a toothpick.
Bake in oven at 350-400 degrees until bacon is lightly brown. Makes 18 rolls.
2. TORTILLA PINWHEELS
Ingredients:
Filling:
8 oz. sour cream
1 package (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well-drained
1 can (4 oz.) chopped black olives, well-drained
1 cup grated Cheddar cheese
1/2 cup chopped green onion
5 (10-inch) flour tortillas
Salsa
Directions:
Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up the tortillas.
Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends.
Lay pinwheels flat on a glass serving plate. Leave space in the center of the plate for a small bowl of salsa if desired.
Makes about 50 pinwheels.
3. BAKED BRIE AND ROASTED GARLIC
Ingredients:
4 lg. heads garlic (at least 2 1/2 inches in diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 oz.) wheels brie, toasted baguette slices
Directions:
Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose the flesh.
Arrange garlic tightly in a small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil.
Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score a large X on top of each wheel of cheese.
Set each in a small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.
4. QUICK PIZZA SNACKS
Ingredients:
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1/2 cup prepared pizza sauce
4 oz. (1 cup) shredded Casino brand natural Muenster cheese (or 100% natural Kraft shredded low moisture part-skim Mozzarella cheese).
Fresh oregano, if desired
Directions:
Heat oven to 375 degrees. Remove dough from the can in rolled sections; do not unroll.
Cut each roll into 12 slices; place cut side down, 1 inch apart, on an ungreased cookie sheet.
Bake at 375 degrees for 10 minutes. Remove from oven.
Spoon about 1 teaspoon of sauce on top of each slice; sprinkle cheese over the sauce.
Return to oven; bake for 3 to 5 additional minutes or until edges are golden brown and cheese is melted. Garnish with oregano. Serve warm. 24 snacks.
5. COCKTAIL SMOKIES
Ingredients:
2 packages of Lil Smokies
1 can of Coca-Cola
ketchup (enough to cover Lil Smokies)
Directions:
In a Crock-Pot, add 2 packages of Little Smokies. Cover with enough ketchup to suit, and pour 1 can of Coca-Cola over the Smokies and ketchup mixture.
Cook on high for 2-3 hours. Simmer on low for an additional 30 minutes.
6. SWEDISH MEATBALLS
Ingredients:
1 egg
1 cup soft bread crumbs (2 slices of bread)
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
Cooking oil
Sour Cream Sauce (see below)
Boiled potatoes or hot cooked noodles
Minced parsley for garnish
Sour Cream Sauce:
2 Tablespoon butter
2 Tablespoon flour
1 cup beef broth
1/2 teaspoon salt
Dash cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup dairy sour cream, room temperature
Directions:
Blend ground beef, egg, and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon, and milk. Form 50 one-inch diameter meatballs and fry. Serve in the sauce from a chafing dish.
Sour Cream Sauce:
Pour all excess oil from fry pan. Add butter to the brownings. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper, and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.
7. BAKED STUFFED MUSHROOMS
Ingredients:
1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano
Directions:
Melt butter in a skillet. Cook onion until translucent.
Add chopped stems. Stir in bread crumbs, seasonings, and cheese. Brown lightly.
Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture.
Bake at 350°F for 15 minutes.
8. DEVILED EGGS
Ingredients:
6 eggs
1/4 teaspoon prepared mustard
1/8 teaspoon dill
3 Tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon salt
1-2 teaspoons milk
Directions:
Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate for up to 24 hours.
Makes about 6 servings.
9. EASY CHICKEN QUESADILLAS
Ingredients:
flour tortillas
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb. boneless skinless chicken breast
Directions:
Cook chicken as desired and shred meat in a bowl. Combine salsa, chicken meat, and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, and place on a baking pan.
Bake in a 350°F oven for about 7 minutes.
10. GUACAMOLE
Ingredients:
3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 Tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne
pepper (optional)
Directions:
In a medium bowl, mash together the avocados, lime juice, and salt.
Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
Refrigerate for 1 hour for the best flavor, or serve immediately.
11. SEVEN-LAYER TACO DIP
Ingredients:
1 (1 ounce) package taco seasoning mix
1 (16 ounces) can refried beans
1 (8 ounces) package cream cheese, softened
1 (16 ounces) container sour cream
1 (16 ounces) jar salsa
1 large tomato, chopped 1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounces) can sliced black olives, drained
2 cups shredded cheddar cheese
Directions:
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions, and lettuce over the salsa, and top with Cheddar cheese.
Garnish with black olives.
Whether you are serving savory Crab Meat Bacon rolls or the zesty Seven-Layer Taco dip, these appetizers are sure to strike the perfect balance between being satisfying but not overly heavy. Be sure to prepare any ingredients in advance for these delicious recipes so you are able to mingle and enjoy the party with the rest of the guests. Additionally, it's important that you prepare enough appetizers depending on how many guests attend. Explore more recipe ideas for more baby shower menu ideas or just a weeknight dinner.
The image featured at the top of this post is ©Andrea Skjold Mink/Shutterstock.com.