New Year’s Appetizers

December 2015 Web Exclusive

Ring in the New Year with these delightfully tasty appetizers! There’s no better way to celebrate than with delicious food. These recipes are shared on AllRecipes.com. Share your own favorite New Year treats on our Facebook page!

Wassail Punch by Bea Gassman

Ingredients

2 quarts apple cider

2 cups orange juice

½ cup lemon juice

12 whole cloves

4 cinnamon sticks

1 pinch ground ginger

1 pinch nutmeg

Directions

In your slow-cooker or large pot (on low heat), pour in the apple cider, orange juice and lemon juiceand sprinkle with the cloves, ginger and nutmeg. Bring the punch to a simmer (if you’re using your slow cooker, let it simmer all day). Serve this punch hot.

Best Spinach Dip Ever by Shawna

Ingredients

1 cup mayo

1 (16 oz.) container sour cream

1 (1.8 oz.) package dry leek soup mix

1 (4 oz.) can drained and chopped water chestnuts

½ (10 oz.) package frozen chopped spinach, thawed and drained

1 (1 lb.) loaf round sourdough bread

Directions

Stir the mayo, sour cream, dry leek soup mix, water chestnuts and chopped spinach together, and chill it in the fridge for 6 hours (or overnight). Cut away the top and inside of the sourdough bread and fill with your dip. Feel free to use the extra bread for dipping.

King Crab Appetizers by 102183

Ingredients

2 (12 oz.)packages chilled biscuit dough

1 (8 oz) package softened cream cheese

1 (6 oz.) can drained crab meat

2 tablespoons mayo

2 tablespoons grated Parmesan cheese

½ cup shredded Cheddar cheese

2 tablespoons thinly sliced green onion

1 teaspoon Worcestershire sauce

1 pinch paprika

Directions

Set your oven to 375°F and lightly grease 12 tartlet pans. Divide your rolls in half and press them into the pans. Grab a bowl and mix the cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce together, filling each tart with 1 teaspoon of mix. Sprinkle with paprika and bake for 15 to 20 minutes (or until light brown). Serve right away, or you can also freeze them for reheating and munching on later.

Photos credited to Bea Gassman, Shawna, and 102183, respectively

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