I don’t know about, but appetizers are my jam! I would much rather eat all the appetizers than the desserts! I am a savory/salty person over a sweet person, for sure. These are all recipes I’ve made before for various parties and everyone just LOVES them. The kids especially love the carmel dip. I mean the adults definitely do too. Ha!

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Creamy Caramel Apple Dip

Ingredients:

• 1 8oz pkg cream cheese, softened
• 1/2 cup firmly packed brown sugar
• 1/4 cup caramel ice cream topping
• 1 tsp vanilla extract
• 1 cup marshmallow fluff
• 1 cup toffee bits
• 6 small granny smith apples, cored and cut into wedges

Instructions:

1. Beat cream cheese, brown sugar, 1/4 cup of caramel topping, and vanilla with a mixer at medium speed until smooth. Stir in marshmallow fluff.
2. Drizzle with additional caramel topping, and sprinkle with toffee bits. Serve with apples.

**Soak apple slices in sprite, ginger ale, or any citric city type soda to keep them from browning, but won’t affect the taste!

Jalapeno and Corn Popper Dip

Ingredients:

• 2 8oz pkg cream cheese, softened
• 1 cup of mayonnaise
• 1 8oz carton sour cream
• 1 8oz pkg Monterey Jack Cheese, shredded
• 1 15oz pkg frozen corn, thawed and drained
• 1/2 cup chopped pickled jalapeno peppers
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 8oz pkg bagel chips

Instructions:

1. Preheat oven to 350 degrees; coat a 2 quart baking dish with cooking spray.
2. Beat cream cheese, mayonnaise, sour cream, and Monterey Jack cheese with a mixer at medium speed until blended.
3. Stir in corn, onion, jalapenos, cumin, and garlic powder; spoon into prepared dish.
4. Bake 20-25 minutes or until hot and bubbly. Garnish with sliced pickled jalapenos and chopped tomatoes. Serve with bagel chips.

**For milder dip, buy tamed pickled jalapeno peppers

Buffalo Pimiento Cheese with Celery Sticks

Ingredients:

• 1 16 oz block extra sharp white cheddar cheese, shredded
• 1 16oz block extra sharp cheddar cheese, shredded
• 1 jar diced pimientos, drained
• 1 cup chopped pecans
• 1 cup mayonnaise
• 1/4 cup chopped pecans
• 1 cup mayonnaise
• 1/4 cup buffalo wing sauce
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• celery sticks

Directions:

Beat cheese, pimientos, nuts, mayonnaise, buffalo sauce, garlic salt, and pepper in a large bowl with an electric mixer at medium speed until just combined. Serve with celery sticks.

** Can make up to 3 days ahead; store it, covered in refrigerator