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5 appetizer recipes that are perfect for New Year’s Eve. And each recipe you can make in 30 minutes or less. These dips, roll-ups and finger foods are sure to be a hit with your New Year’s Eve party guests. Appetizer-Recipes-1

Appetizer-Recipes-Pin

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It’s about time to ring in 2017! Our New Year’s Eve plans typically consist of a family party at home with an all-appetizer dinner and lots of games. Staying up just long enough to watch the ball drop in Times Square. Although in past years we’ve cheated and used the Eastern time to celebrate “midnight” with the kids. They’d never make it to midnight our time (Mountain Time)! 🙂

Here are five appetizer recipes we love to make. They are sure to be family / guest favorites when you make them as well.

Have a happy New Year! And a big thank you for visiting and supporting my blog this year.

Oh So Simple Creamy Cucumber Dip

Creamy cucumber dip is such a simple recipe full of flavor. This creamy dip pairs great with tortilla chips, pita chips or more veggies.

Cucumber-Dip

  1. Set the cream cheese out to soften.
  2. Chop the cucumbers into large chunks, set aside.
  3. Once the cream cheese is soft, add to a medium size mixing bowl and use a hand mixer to blend until creamy.
  4. Add the sour cream and blend again until silky smooth.
  5. Add the ranch dip seasoning packet and mix well.
  6. Add the chopped cucumbers.
  7. Refrigerate until you’re ready to serve.
  8. Add to a serving dish and pair with tortilla chips, pita chips, crackers or veggies.

Please note — I recommend making and serving this dip on the same day. When chilled overnight the cucumbers will release water and the dip will become a little watery (still tastes great!).

View the original Oh So Simple Creamy Cucumber Dip post –> here.

Classic Pickle Ham & Cheese Roll-Ups

A delicious finger food for New Year’s that’s really easy to make. And you’ll want to be the one to make them — as you’ll get to “test” the scraps.

Serve

  • 8 oz cream cheese
  • season salt
  • 1 package soft tortillas
  • 1 large package of thinly sliced deli ham
  • 1 large jar of baby dill pickles
  1. Spread one tortilla with softened cream cheese and sprinkle with season salt.
  2. Top with a layer of thinly sliced deli ham.
  3. Place pickles across one end of the tortilla.
  4. Wrap the tortilla around the row of pickles and continue to roll to the other end of the tortilla.
  5. Slice the roll into 1/2 inch slices.
  6. Place on a serving tray, pile high and repeat until you run out of ingredients.

View the original Classic Pickle Ham & Cheese Roll-Ups post –> here.

Green Olive & Ham Roll-Ups

A family favorite green olive dip made into a roll-up. Caution – must be a green olive lover!

Green-olive

  1. You can start by leaving the cream cheese out to soften. Or soften in the microwave on defrost; however, make sure it doesn’t melt.
  2. Add the cream cheese to a small bowl.
  3. Then, drain the juice from the cocktail onions and add to a food processor.
  4. Next, drain the olives and add on top of the onions.
  5. Chop into small pieces. It won’t look very appetizing at this point, but trust me it will taste good!
  6. Add the cocktail onion and green olive mixture to the cream cheese. Mix well.
  7. Now you’re ready to assemble the roll-ups.
  8. On a cutting board, lay out one flour tortilla. Spread with a generous layer of the cream cheese and green olive mixture.
  9. Top with 4 slices of deli ham.
  10. Roll tightly from end to end. (Important or they will fall apart easily!)
  11. Slice the roll-up into ½ inch – ¾ inch pieces. You will likely have scraps once you get to the very ends of each side — the ends don’t stay together as well. But these pieces will make good testers.
  12. Repeat these steps until all of the cream cheese and olive mixture is gone.
  13. Arrange on a serving tray. Enjoy!

View the original Green Olive & Ham Roll-Ups post –> here.

Quick & Easy Mexicorn Dip

A delicious layered dipped served with tortilla chips. Diced green peppers and onions, pinto beans and mexicorn topped with a ranch dip mix and cheddar cheese.

Mexicorn

  • 1 can mexicorn
  • 1 can pinto beans
  • 1 small onion
  • 1 green bell pepper
  • 16 oz sour cream
  • 1 package ranch dip seasoning
  • 1/2 c shredded cheddar cheese
  • 1 small can black olives, sliced

Layer 1

  1. Start by draining the mexicorn and pinto beans. (Rinse the pinto beans as well so the dip doesn’t get watery.) Add both to a 8x8x2 glass baking dish.
  2. Next, chop the green pepper and onion into small chunks. Add to the pinto beans and mexicorn.
  3. Mix the pinto beans, onion, green pepper and mexicorn.

Layer 2

  1. In a separate small bowl, mix the sour cream and ranch dip seasoning.
  2. Drop spoonfuls of the ranch mixture on top of the first layer.
  3. Spread the ranch mixture like you are frosting a cake.

Layer 3

  1. Spread one 1/2 cup shredded cheese on top of the ranch layer. I like to use freshly grated cheddar cheese.
  2. Sprinkle with sliced black olives.

Chill and Serve

  1. For the best flavor, chill in the fridge for a few hours before serving.
  2. When you’re ready to serve, pair with tortilla chips.
  3. AND be prepared to share the recipe! Your friends and family will love it!

View the original Quick & Easy Mexicorn Dip post –> here.

Smokies in Sweet & Tangy Barbecue Sauce

A super simple appetizer – smokie sausages in a delicious & unique barbecue sauce.

Smokies-in-BBQ

  • 1 part Heinz Ketchup
  • 1 part Western Salad Dressing
  • 1 large package of little smokies sausages
  • A squirt of lemon juice
  • Dash of pepper
  1. Mix equal parts of Heinz Ketchup and Western Salad Dressing. Enough to cover the sausages.
  2. Add a splash of lemon juice and a dash of pepper.
  3. Cook on low on the stove top or in a slow cooker.
  4. Serve with toothpicks.

View the original 2 Ingredient Sweet & Tangy Barbecue Sauce post –> here.

I hope you enjoy these appetizer recipes.  Cheers to 2017! Have a wonderful New Year. Thanks for stopping!