Appetizers – Tessie's Table https://tessiestable.com From my table to yours Tue, 26 May 2026 19:25:11 +0000 en-US hourly 1 https://tessiestable.com/wp-content/uploads/2023/11/cropped-Wordpress-32x32.png Appetizers – Tessie's Table https://tessiestable.com 32 32 BLT Deviled Eggs https://tessiestable.com/blt-deviled-eggs/ https://tessiestable.com/blt-deviled-eggs/#respond Wed, 13 May 2026 20:30:32 +0000 https://tessiestable.com/?p=92472

These BLT Deviled Eggs are a fun twist on classic deviled eggs with crispy bacon,...

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These BLT Deviled Eggs are a fun twist on classic deviled eggs with crispy bacon, fresh lettuce, and juicy tomatoes layered right on top. They’re easy to make ahead and always stand out on party tables, summer BBQ spreads, and holiday appetizer trays.

Blt Deviled Eggs By Tessies Table.
Photo Credit: Tessie’s Table.

BLT Deviled Eggs work really well for parties because they’re easy to prep ahead and don’t need complicated ingredients. The bacon adds plenty of flavor while the lettuce and tomatoes keep them feeling fresh and light.

Why you’ll love these BLT Deviled Eggs

  • A fun twist on classic deviled eggs:
  • The bacon, lettuce, and tomato turn regular deviled eggs into something that feels a little more fun for parties and summer gatherings.
  • Easy to make ahead:
  • You can boil the eggs and prepare the filling earlier in the day which makes party prep much easier.
  • Perfect for holidays and BBQs:
  • These fit right in on appetizer tables for Easter, 4th of July, cookouts, game day, and summer parties.

BLT deviled eggs topped with crispy bacon, lettuce, and cherry tomatoes served on a glass platter.

Easy BLT Deviled Eggs for Parties and BBQs

These are especially good for summer gatherings when you already have other BBQ food on the table. I love serving them with recipes like BLT Pasta Salad, Potato Salad with Bacon, and BBQ Sausage Bites because everything fits together really naturally for cookouts and casual parties.

Ingredients Needed for BLT Deviled Eggs

  • Eggs: Large eggs work best for deviled eggs because they’re easier to fill and hold plenty of the creamy mixture.
  • Mayonnaise: Mayonnaise gives the filling its creamy texture and helps everything blend smoothly together.
  • Dijon Mustard: Dijon mustard adds a little tanginess and keeps the filling from tasting flat.
  • Salt and Black Pepper: These simple seasonings help balance the richness of the eggs and mayo.
  • Bacon: Cook the bacon until crispy so it holds up well on top of the eggs. Thick-cut bacon adds extra crunch and flavor.
  • Cherry Tomatoes: Cherry tomatoes add freshness and color while keeping with the classic BLT flavor.
  • Lettuce: Small pieces of romaine lettuce add texture and make these look extra fun for parties.
Ingredients for BLT Deviled Eggs By Tessies Table.

How to make BLT Deviled Eggs

**For more detailed instructions, please refer to the printable recipe card below.**

Eggs in a saucepan covered with water before boiling for BLT deviled eggs.

Add the eggs to a pot of water and bring to a boil.

Hard boiled eggs cooling in an ice bath.

Transfer the eggs to an ice bath and let them cool completely.

Hard boiled eggs sliced in half with yolks removed into a bowl.

Slice the eggs in half and remove the yolks into a bowl.

Creamy deviled egg filling mixed in a glass bowl.

Mix the yolks with the mayonnaise, mustard, salt, and pepper until smooth.

Deviled egg filling in a piping bag fitted with a star tip.

Spoon the filling into a piping bag fitted with a star tip.

BLT deviled eggs topped with bacon, lettuce, and cherry tomatoes.

Pipe the filling onto the egg whites. Top with bacon, lettuce, and tomato, then secure with a toothpick before serving.

Variations

  • Add avocado:A small slice of avocado works really well with the BLT flavors. Add it right before serving so it stays fresh.
  • Make them spicy:Add a little hot sauce or diced jalapeño to the filling for extra heat. Bacon and spice work really well together.
  • Use turkey bacon:Turkey bacon works fine if you want a lighter option while still keeping that BLT flavor.
  • Add cheese:A small sprinkle of shredded cheddar on top adds extra flavor and makes them feel even more like a loaded BLT.
  • Try ranch seasoning:Mix a little ranch seasoning into the filling for a different flavor variation that works really well for parties.
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Serving Suggestions

  • Serve with summer BBQ food: These pair perfectly with burgers, grilled chicken, hot dogs, and BBQ recipes. They fit right in at backyard cookouts and 4th of July parties.
  • Add them to an appetizer tray:Serve these with veggies, dips, chips, and small appetizers for an easy party spread. They also go really well beside BBQ Sausage Bites.
  • Pair with summer side dishes:These taste great with BLT Pasta Salad, Potato Salad with Bacon, and Creamy Coleslaw if you’re building a full cookout menu.
  • Serve chilled:Deviled eggs taste best cold straight from the fridge. Keep them chilled until ready to serve, especially during hot weather.
  • Bring them to potlucks:These are easy to transport and always get attention because they look different than traditional deviled eggs.
Blt Deviled Eggs By Tessies Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store BLT Deviled Eggs ?

    Store leftover BLT Deviled Eggs in an airtight container in the refrigerator for up to 2 days. The lettuce is freshest during the first day, so these are best eaten fairly quickly after assembling. If you want to prep ahead, boil the eggs and make the filling earlier in the day, then add the lettuce, bacon, and tomatoes closer to serving time.
  • Can I freeze BLT Deviled Eggs ?

    Deviled eggs do not freeze well because the texture of the eggs and filling changes after thawing.

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Easy BLT deviled eggs with bacon, romaine lettuce, and cherry tomatoes for summer parties.

Tips & Tricks

  • Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
  • Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
  • Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
  • Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
  • Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.
Recommended

More Appetizer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Blt Deviled Eggs By Tessies Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I make BLT Deviled Eggs ahead of time?
  • Yes. You can boil the eggs and prepare the filling ahead, then assemble them closer to serving time.
  • How long do deviled eggs last in the fridge?
  • They’re best within 1 to 2 days after assembling.
  • What kind of bacon works best?
  • Regular or thick-cut bacon both work well as long as it’s cooked crispy.
  • Can I use regular tomatoes?
  • Cherry tomatoes work best because they hold less moisture and fit nicely on top.
  • Do I need to pipe the filling?
  • No. You can simply spoon the filling into the eggs if preferred.
  • Can I make these for the holidays?
  • Absolutely. These work really well for Easter, 4th of July, game day, and summer parties.
  • Why do you slice the bottom of the eggs?
  • It helps the eggs sit flat instead of rolling around on the tray.
  • Can I add extra toppings?
  • Yes. Avocado, cheese, green onions, or ranch seasoning all work well.
  • Are these low-carb?
  • Yes. These are naturally low carb and high in protein.
  • What recipes pair well with BLT Deviled Eggs?
  • They pair really well with BLT Pasta Salad, BBQ recipes, summer salads, and easy appetizer recipes.
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Bacon lettuce tomato deviled eggs served with cherry tomatoes and crispy bacon.
BLT deviled eggs with creamy filling, bacon, lettuce, and tomato on a wooden serving board.
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BLT Deviled Eggs

BLT Deviled Eggs are a fun party appetizer made with bacon, lettuce, tomato, and creamy deviled egg filling. Great for BBQs and holidays.
Course Appetizer
Cuisine American
Keyword Easy, Holidays, Party Food, Potluck
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 111kcal

Equipment

Ingredients

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5-6 slices bacon cooked and cut into pieces
  • ½ cup cherry tomatoes sliced
  • Lettuce leaves cut small to fit

Instructions

  • Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes.
  • Transfer eggs to an ice bath and cool completely before peeling.
  • Slice eggs in half lengthwise and remove yolks into a bowl.
  • Slice a small bit off the bottom of each half so they sit flat
  • Mix the egg yolks with mayonnaise, mustard, salt, and pepper until smooth.
  • Spoon or pipe filling onto the bottom of each egg.
  • Add bacon, lettuce, and tomato on top of the filling.
  • Secure with a toothpick and sprinkle with seasoning if using.

Notes

  • Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
  • Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
  • Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
  • Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
  • Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.

Nutrition

Calories: 111kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 236mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg

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]]> https://tessiestable.com/blt-deviled-eggs/feed/ 0 BBQ Sausage Bites https://tessiestable.com/bbq-sausage-bites/ https://tessiestable.com/bbq-sausage-bites/#respond Wed, 29 Apr 2026 18:09:16 +0000 https://tessiestable.com/?p=92331

If you need an easy appetizer that always disappears fast, these BBQ Sausage Bites are...

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If you need an easy appetizer that always disappears fast, these BBQ Sausage Bites are a solid go-to. They’re sweet, smoky, and a little sticky in the best way, with just a handful of ingredients and barely any prep.

BBQ Sausage Bites By Tessies Table.
Photo Credit: Tessie’s Table.

This recipe works for just about anything… 4th of July, game day, casual get-togethers, or even a quick dinner with sides. You can use your favorite store-bought BBQ sauce, but if you have the time, try my Homemade BBQ Sauce; it’s totally worth using here. You can switch up the sausage depending on what you like. Smoked sausage works best because it holds its shape and develops a deep flavor when it caramelizes in the oven.

Why you’ll love these BBQ Sausage Bites

  • Easy to make::
  • Everything goes into one bowl, gets tossed together, and baked. There’s no complicated prep, and it’s ready in about 30 minutes.
  • BBQ flavor with simple ingredients:
  • The BBQ sauce and brown sugar thicken up in the oven and coat the sausage with a sticky glaze. The garlic powder and paprika round it out without making it complicated.
  • Perfect for sharing:
  • These are ideal for parties or casual nights in. You can serve them with toothpicks and they’re gone in minutes.

BBQ sausage bites in a baking dish with thickened sauce and caramelized edges.

Easy BBQ Appetizer for Parties and Game Day

If you need something simple to throw together for a party or game day, this is a good one to have on hand. It bakes up quickly, and the sauce thickens into a sticky glaze that coats every piece. It’s also easy to double, which makes it handy when you’re feeding a crowd.

Ingredients Needed for BBQ Sausage Bites

  • Smoked sausage: Go with beef or pork smoked sausage like Hillshire Farm. It slices cleanly and holds up well in the oven without drying out.
  • BBQ sauce: Use your favorite brand or homemade if you have it. A slightly thicker sauce works best so it sticks to the sausage.
  • Brown sugar: Adds sweetness and helps create that sticky glaze as it bakes.
  • Dijon mustard (optional): Adds a slight tang that balances the sweetness. You can leave it out if you prefer.
  • Garlic powder: Gives a bit of depth without overpowering the BBQ flavor.
  • Paprika: Adds a mild smoky note and a little color.
Ingredients for BBQ Sausage Bites By Tessies Table

How to make BBQ Sausage Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Sliced smoked sausage on a cutting board with a knife for BBQ sausage bites.

Slice the smoked sausage into bite-sized pieces, about 1 inch thick.

Smoked sausage pieces with BBQ sauce, brown sugar, and seasonings in a mixing bowl.

Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.

BBQ sausage bites coated in sauce arranged in a baking dish before baking.

Stir until all the sausage pieces are evenly coated.

BBQ sausage bites baked until caramelized with thick sticky BBQ sauce.

Spread the sausage in a single layer on the baking dish or sheet pan and bake for 25–30 minutes,

Variations

  • Spicy BBQ sausage bites: Add a pinch of cayenne pepper or a drizzle of hot sauce before baking. It cuts through the sweetness and gives a bit of heat.
  • Honey BBQ version: Swap part of the brown sugar for honey. It gives a slightly different sweetness and a smoother glaze.
  • Maple sausage bites: Use a little maple syrup instead of some of the brown sugar. This works especially well with pork sausage.
  • Mustard-forward version: Increase the Dijon slightly for more tang. This helps balance things out if your BBQ sauce is on the sweeter side.
  • Air fryer version: Cook at 375°F for about 12–15 minutes, shaking halfway through. You won’t get quite as much sauce reduction, but it’s quicker.
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Serving Suggestions

  • With potato salad: Serve these alongside my Homemade Potato Salad with Bacon for an easy combo that works really well for cookouts or casual dinners.
  • With more BBQ favorites: If you’re making a bigger spread, pair these with my BBQ Shredded Beef or BBQ Beef Tacos so people have a few options.
  • With dips: Put out a small bowl of extra BBQ sauce or even ranch for dipping. It’s simple but people always go for it.
  • As a game day snack: Serve them with toothpicks and keep them warm in the dish. They’re easy to grab and don’t need plates. They go perfectly with my Honey Garlic Chicken Wings or my Baked Spinach and Artichoke Dip!
  • With roasted or air fryer potatoes: A side of crispy potato wedges or baked potatoes turns this into more of a full meal.
BBQ Sausage Bites By Tessies Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store BBQ Sausage Bites?

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts if you’re in a hurry.
  • Can I freeze BBQ Sausage Bites?

    You can freeze them after cooking, but the sauce may thin slightly when reheated. Let them cool completely before freezing, then reheat in the oven for best results.

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BBQ sausage bites served on a platter with pasta salad and grilled corn.

Tips & Tricks

  • Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.
  • Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.
  • Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.
  • Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.
  • Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.
Recommended

More BBQ Sides

Looking for more meal inspiration?

Browse my Summer ideas or check out my Desserts for more yummy ideas.

BBQ Sausage Bites By Tessies Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I make BBQ sausage bites ahead of time?
  • Yes, you can prep everything and store it in the fridge before baking. When you’re ready, just spread it out and cook as directed.
  • What type of sausage works best?
  • Smoked sausage is the best option because it’s already cooked and has a strong flavor that holds up with the sauce.
  • Can I use turkey sausage?
  • You can, but it tends to be a bit leaner and won’t caramelize the same way. If you use it, keep an eye on the cook time.
  • Do I have to use Dijon mustard?
  • No, it’s optional. It adds a bit of tang, but the recipe still works without it.
  • How do I keep them from getting too sweet?
  • Use a less sweet BBQ sauce or reduce the brown sugar slightly. You can also add a little extra mustard to balance it.
  • Can I make this on the stovetop?
  • You can, but the oven works better for getting that thick, sticky glaze. On the stovetop, the sauce won’t reduce quite the same.
  • Why aren’t mine caramelizing?
  • It’s usually because the pan is overcrowded or the sauce is too thin. Spread them out and give them a few extra minutes.
  • Can I double the recipe?
  • Yes, just make sure to use a larger pan or two pans so everything stays in a single layer.
  • What’s the best way to serve these at a party?
  • Toothpicks and a warm dish work best. You can also keep them warm in a slow cooker on low.
  • Can I use homemade BBQ sauce?
  • Yes, and it’s actually a great way to add more flavor. Just make sure it’s not too thin so it coats properly.
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Fork picking up a BBQ sausage bite coated in sticky BBQ sauce.
Fork picking up a BBQ sausage bite coated in sticky BBQ sauce.
Print

BBQ Sausage Bites

BBQ Sausage Bites are an easy appetizer made with smoked sausage, BBQ sauce, brown sugar, and simple seasonings. Perfect for parties, game day, or summer gatherings.
Course Appetizer
Cuisine American
Keyword BBQ, Game Day Snacks, Party Food, Summer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 149kcal

Equipment

Ingredients

  • 2 packages smoked sausage such as Hillshire Farm, sliced into 1-inch pieces
  • 1 cup BBQ sauce
  • ⅓ cup brown sugar
  • 1 tablespoon Dijon mustard optional
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions

  • Preheat the oven to 400°F and lightly grease a baking dish or line a sheet pan with parchment paper.
  • Slice the smoked sausage into bite-sized pieces, about 1 inch thick.
  • Add the sausage to a large bowl and pour in the BBQ sauce, brown sugar, Dijon mustard, garlic powder, and paprika.
  • Stir until all the sausage pieces are well coated.
  • Spread the sausage evenly in the baking dish or on the sheet pan in a single layer.
  • Bake for 25–30 minutes, stirring halfway through, until the sauce is thickened and the edges are slightly caramelized.
  • Remove from the oven and let cool slightly before serving.

Video

Notes

Don’t overcrowd the pan: Give the sausage a bit of space so it can caramelize instead of steaming. This is what gives you those slightly crisp edges.
Use a thicker BBQ sauce: Thinner sauces won’t cling as well and won’t reduce the same way in the oven.
Stir halfway through: This helps everything cook evenly and keeps the sauce from pooling in one spot.
Cut evenly sized pieces: This helps them cook at the same rate so you don’t end up with some overdone and some underdone.
Let the sauce thicken fully: If it still looks runny at the end, give it a few more minutes. The glaze should coat the sausage, not sit underneath it.

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 532mg | Potassium: 139mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

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]]> https://tessiestable.com/bbq-sausage-bites/feed/ 0 Homemade BBQ Sauce https://tessiestable.com/homemade-bbq-sauce/ https://tessiestable.com/homemade-bbq-sauce/#comments Sun, 22 Mar 2026 16:32:06 +0000 https://tessiestable.com/?p=91826

If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought,...

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If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought, this one is it. It’s rich, a little tangy, slightly sweet, and has just enough smokiness to make it perfect for everything from ribs to shredded beef.

Homemade BBQ Sauce by Tessie's Table
Photo Credit: Tessie’s Table

This homemade BBQ sauce recipe is one of those staples you’ll end up making on repeat. It uses pantry ingredients you probably already have and comes together in under 20 minutes on the stovetop.

It’s perfect for brushing onto grilled meats, mixing into slow cooker recipes, or even using as a dipping sauce. If you’re making something like shredded beef or pulled pork, this sauce works beautifully stirred right in. It would be especially good with your Slow Cooker BBQ beef or BBQ beef tacos.

Why you’ll love this Homemade BBQ Sauce

  • Quick and easy:
  • You can make this BBQ sauce in one saucepan in about 15–20 minutes. No complicated steps, just stir, simmer, and you’re done.
  • Balanced flavor:
  • This sauce hits all the right notes. It’s sweet from brown sugar, tangy from vinegar, and has a little smoky depth that makes it taste like it’s been cooking all day.
  • Super versatile:
  • Use it for grilling, slow cooking, dipping, or even drizzling over loaded tater tots or baked potatoes. It works with chicken, beef, pork, and more.

BBQ pulled beef sandwich on soft bun with homemade BBQ sauce on top.

Easy BBQ Recipes for Summer Parties and Game Day

If you’re making this homemade BBQ sauce, it’s perfect for summer cookouts, game day spreads, or anytime you’re feeding a group. It works really well mixed into pulled pork, drizzled over loaded fries, or served alongside your favorite party snacks.

If you’re looking for ideas, try it with my BBQ beef, loaded tater tots, or beef nachos. These are the kinds of easy, shareable recipes that always go fast at gatherings and are great to prep ahead.

Ingredients Needed for Homemade BBQ Sauce

  • Ketchup – The base of the sauce. It gives sweetness, body, and that classic BBQ flavor.
  • Brown sugar – Adds sweetness and helps create that rich, slightly sticky texture.
  • Apple cider vinegar – Brings tanginess and balances out the sweetness.
  • Worcestershire sauce – Adds depth and a slightly savory note.
  • Yellow mustard – Gives a subtle tang and rounds out the flavor.
  • Smoked paprika – Adds that smoky BBQ flavor without needing a grill.
  • Garlic powder – For a mild, savory kick.
  • Onion powder – Adds extra depth and a bit of sweetness.
  • Salt – Enhances all the flavors.
  • Black pepper – Adds a little bite.
  • Water – Helps thin the sauce to your desired consistency.
Shredded BBQ beef coated in homemade BBQ sauce with text reading perfect for summer BBQs

Variations

  • Spicy BBQ sauce: Add a pinch of cayenne pepper or a few dashes of hot sauce. This gives it a nice kick without overpowering the base flavor.
  • Honey BBQ sauce: Swap part of the brown sugar for honey. It adds a slightly different sweetness and a smoother finish.
  • Smokier version: Add a drop or two of liquid smoke along with the smoked paprika. A little goes a long way here.
  • Bourbon BBQ sauce: Stir in a splash of bourbon and let it simmer for a few extra minutes so the alcohol cooks off. It adds a deeper, richer flavor.
  • Less sweet version: Reduce the brown sugar slightly and add a bit more vinegar for a sharper, tangier sauce.
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Serving Suggestions

  • Brush onto grilled chicken: Use it during the last few minutes of grilling so it caramelizes slightly without burning.
  • Mix into shredded beef or pork: Stir it through my Slow Cooker BBQ Beef for an easy, flavorful filling for tacos or sandwiches.
  • Serve as a dipping sauce: It’s great with chicken tenders, fries, or onion rings.
  • Drizzle over loaded baked potatoes: Add it over potatoes with cheese, sour cream, and BBQ Pulled Pork for an easy dinner.
  • Use on burgers: Spread it on buns or mix into ground beef for extra flavor.
Homemade BBQ Sauce by Tessie's Table
Photo Credit: Tessie’s Table

Storage and Freezing

  • How should I store Homemade BBQ Sauce?

    Store the BBQ sauce in an airtight container or jar in the fridge for up to one week. The flavor actually gets better after a day or two as everything blends together.
  • Can I freeze Homemade BBQ Sauce?

    You can also freeze it in small portions for up to 3 months. Let it thaw in the fridge overnight and give it a good stir before using.

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Shredded BBQ beef with homemade BBQ sauce and fork close up.

Tips & Tricks

  • Let it simmer, don’t rush it: Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.
  • Taste at the end: Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.
  • Don’t overdo the liquid smoke: If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.
  • Use a whisk for a smooth sauce: This helps break everything up and gives you a nice, even consistency.
  • Double the batch: This sauce keeps well, so it’s worth making extra to have on hand for the week.
Recommended

Easy Dinner Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Homemade BBQ Sauce by Tessie's Table
Photo Credit: Tessie’s Table

FAQ

  • Can I make this BBQ sauce ahead of time?
  • Yes, and it actually tastes even better after sitting for a day in the fridge. The flavors have more time to develop.
  • Can I make it thicker?
  • Let it simmer a little longer to reduce, or use slightly less water.
  • Can I make it thinner?
  • Just add a splash of water until it reaches your preferred consistency.
  • Can I use tomato sauce instead of ketchup?
  • You can, but you’ll need to adjust the sweetness and seasoning since ketchup already has sugar and flavor built in.
  • Can I use this in a slow cooker?
  • Yes, it works great mixed into slow cooker chicken, beef, or pork.
  • How long does it last in the fridge?
  • About one week when stored in an airtight container.
  • Can I can this BBQ sauce?
  • This recipe isn’t tested for canning, so it’s best to store it in the fridge or freezer.
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Homemade BBQ sauce in glass jar with ribbon label on table.
Spoon pouring thick homemade BBQ sauce over shredded beef sandwich.
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Homemade BBQ Sauce

Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients. Perfect for chicken, ribs, and slow cooker meals.
Course Dressing, Side Dish
Cuisine American
Keyword Kid Friendly, Party Food, Summer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 152kcal

Equipment

Ingredients

  • 2 cups ketchup
  • ¾ cup brown sugar packed
  • ¼ cup apple cider vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon yellow mustard
  • 2 teaspoon smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup water

Instructions

  • Add all ingredients to a medium saucepan.
  • Stir until everything is well combined.
  • Place over medium heat and bring to a gentle simmer.
  • Reduce heat to low and let simmer for 10–15 minutes, stirring occasionally.
  • Remove from heat and let cool slightly.
  • Taste and adjust seasoning if needed, then store or use as desired.

Notes

***Notes***
-Let it simmer, don’t rush it:
Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.
-Taste at the end:
Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.
-Don’t overdo the liquid smoke:
If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.
-Use a whisk for a smooth sauce:
This helps break everything up and gives you a nice, even consistency.
-Double the batch:
This sauce keeps well, so it’s worth making extra to have on hand for the week.

Nutrition

Calories: 152kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 939mg | Potassium: 270mg | Fiber: 1g | Sugar: 33g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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]]> https://tessiestable.com/homemade-bbq-sauce/feed/ 12 Garlic Butter Steak Bites https://tessiestable.com/garlic-butter-steak-bites/ https://tessiestable.com/garlic-butter-steak-bites/#comments Wed, 26 Nov 2025 21:24:25 +0000 https://tessiestable.com/?p=90524

Garlic Butter Steak Bites are one of my go to options when I need something...

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]]>

Garlic Butter Steak Bites are one of my go to options when I need something quick, flavorful, and easy. This recipe is packed with simple ingredients, seared steak, and plenty of garlic butter, which makes it perfect for appetizers or a fast weeknight dinner.

Garlic Butter Steak Bites By Tessie's Table.
Photo Credit: Tessie’s Table.

These little steak bites work for so many occasions, especially around the holidays, New Years, or game day when people want something hearty without committing to a full meal. They also fit right into a busy week when you need a quick protein that cooks fast and tastes great. If you need a couple more appetizer ideas while planning your menu, my Smoked Salmon Appetizer and my Baked Spinach Artichoke Dip are two that always get attention.

Why you’ll love these Garlic Butter Steak Bites

  • Quick cooking time:
  • Steak bites cook in just a few minutes, so you can have something tasty on the table fast.
  • Loads of flavor:
  • The garlic butter melts right into the steak and adds richness without overpowering anything. The seasoning stays simple, so the steak really shines.
  • Perfect for any style of meal:
  • These work as an appetizer or a full dinner, and they pair nicely with Garlic Mashed Potatoes If you are planning easy protein packed dinners this week, you might also like my Sheet Pan Shrimp and Sausage or Taco Sloppy Joes.
Garlic butter steak bite held up on a small skewer with fresh parsley on top.

Easy Garlic Butter Steak Bites for Quick Dinners and Appetizers

Some days get hectic with work, so having a fast skillet recipe like these steak bites makes dinner feel a lot more doable. I usually cook a little extra now because my son reheats the leftovers in the air fryer and adds them to my Chipotle Burrito Bowls, which has turned into one of the easiest meal prep routines in our house.

Ingredients Needed for Garlic Butter Steak Bites

  • Sirloin steak: This cut stays tender and cooks quickly, so it works really well for bite sized pieces.
  • Olive oil: Helps the seasoning stick and gives the steak a good start in the pan.
  • Butter: Brings all the richness and makes the garlic flavor even better.
  • Garlic: Fresh garlic adds brightness and a strong savory flavor that melts right into the butter.
  • Salt: Brings out the natural flavor of the steak.
  • Black pepper: Adds a little warmth without making the dish spicy.
  • Smoked paprika: Gives a mild smoky flavor that makes the steak taste deeper and richer.
  • Parsley: Adds a bright pop of color and freshness at the end.
Ingredients for Garlic Butter Steak Bites by Tessie's Table.

How to make Garlic Butter Steak Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Bowl of raw steak pieces seasoned with smoked paprika, salt, and pepper, surrounded by parsley and small bowls of seasoning.

Place the steak in a bowl and toss with the olive oil, salt, pepper, and smoked paprika.

Cast iron skillet with the first batch of raw seasoned steak bites searing on the surface.

Heat a large skillet on medium-high heat and add half the steak bites.

Browned steak bites cooking in a cast iron skillet before adding the garlic.

Cook for about two minutes per side until browned. Remove to a plate and repeat with the rest.

Melted butter bubbling in a cast iron skillet, ready for cooking garlic butter steak bites.

Add the butter to the skillet and let it melt.

Cast iron skillet filled with browned steak bites topped with fresh minced garlic.

Return the steak to the pan and add the garlic.

Finished garlic butter steak bites in a cast iron skillet with chopped parsley.

Stir for one minute so everything gets coated in garlic butter. Sprinkle with parsley and serve.

Variations

  • Cajun style steak bites: Add Cajun seasoning instead of paprika for a little heat. These taste great with roasted potatoes or over rice.
  • Herbed butter steak bites: Stir fresh thyme and rosemary into the melted butter. This gives the steak a more earthy flavor and feels nice for holiday dinners.
  • Lemon garlic steak bites: Add a small squeeze of lemon right before serving. It brightens the whole dish and makes the garlic flavor pop.
  • Spicy steak bites: Add crushed red pepper flakes to the pan with the garlic. It gives the steak a mild kick without overwhelming the other flavors.
  • Creamy garlic steak bites: Stir in a splash of heavy cream after the garlic cooks. Let it bubble for a minute until slightly thickened. It turns the garlic butter into a simple sauce that coats the steak.

Serving Suggestions

  • Holiday appetizer platter: Serve these on toothpicks with a small bowl of extra garlic butter on the side. They work well next to my Sausage Roll Wreath for a simple holiday spread.
  • New Years party tray: Add them to a Charcuterie style Board with Rrustic Bread, and a few dipping sauces. They hold up well at room temperature for a bit, so they are easy for guests to snack on.
  • Quick dinner idea: Pair with Rice or Garlic Mashed Potatoes for a simple meal. My Slow Cooker Mississippi Pot Roast is another option to keep in mind if you love easy beef dinners.
  • Meal prep bowls: Pack these with cooked rice, roasted veggies, and a drizzle of garlic butter. They reheat really well in the air fryer, just like my Chipotle Burrito Bowls.
  • Game day option: Serve them in a shallow dish with toothpicks. They are filling, easy to eat, and work great alongside Buffalo Chicken Meatballs and Onion Rings
Garlic Butter Steak Bites By Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Garlic Butter Steak Bites?

    Store leftovers in an airtight container in the fridge for up to three days. Reheat them in a skillet or the air fryer so the edges stay crisp.
  • Can I freeze Garlic Butter Steak Bites?

    Yes, you can freeze them. Let them cool completely, then place them in a freezer safe bag or container. They keep well for up to two months. Thaw in the fridge before reheating.

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Overhead view of garlic butter steak bites in a cast iron skillet with parsley.

Tips & Tricks

  • Cut the steak evenly: Keeping the pieces similar in size helps them cook at the same speed so you do not end up with some overcooked and some underdone.
  • Use a hot skillet: The pan needs to be very hot so the steak browns quickly instead of steaming. This gives you the best flavor.
  • Cook in batches: Overcrowding the pan stops the steak from searing. Cooking in two rounds gives much better color and flavor.
  • Add garlic at the end: Garlic cooks fast and burns easily. Stirring it in after the steak is browned keeps it fragrant and sweet instead of bitter.
  • Rest the steak briefly: Letting it sit for a couple of minutes before serving keeps the juices inside the meat and makes each piece taste better.
Recommended

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Appetizers for more yummy ideas.

Garlic Butter Steak Bites By Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use a different cut of steak?
    Yes, you can use ribeye, New York strip, or even tenderloin. Sirloin is the most budget friendly while still staying tender.
  • Can I make these steak bites ahead of time?
    You can cook them a few hours in advance and keep them in the fridge. Reheat in a hot skillet or air fryer to bring back the texture.
  • Can I double this recipe for parties?
    Yes, but cook the steak in several batches so it browns properly. Large batches need more space in the pan.
  • What pan works best for this recipe?
    A cast iron skillet works really well because it holds heat nicely. Stainless steel also works if that is what you have.
  • Can I leave out the paprika?
    You can. It adds flavor, but the steak tastes great with just salt, pepper, and garlic.
  • What sides go well with steak bites?
    These pair withBaked Ppotatoes, sautéed veggies, rice, or a simple Salad. They also work as part of a bigger appetizer board with my Smoked Salmon Appetizer.
  • Why are my steak bites tough?
    They were likely cooked too long. Small pieces cook fast, so watch them closely and pull them as soon as they brown.
Platter of garlic butter steak bites sprinkled with chopped parsley.
Skillet filled with browned garlic butter steak bites being stirred with a wooden spoon.
Print

Garlic Butter Steak Bites

Skillet Garlic Butter Steak Bites are quick to make and perfect as a weeknight dinner or an easy appetizer.
Course Appetizer, Main Course
Cuisine American
Keyword 30-Minutes Or Less, Celebration, Easy, Party Food, Quick
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 448kcal

Equipment

Ingredients

  • 2 pounds sirloin steak cut into bite sized pieces
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 6 cloves garlic minced
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ teaspoon smoked paprika
  • 2 tablespoon chopped parsley

Instructions

  • Cut the steak into bite sized pieces and place them in a mixing bowl. Toss with olive oil, salt, pepper, and smoked paprika.
  • Heat a large skillet over medium high heat.
  • Add half of the steak bites and cook for about 2 minutes per side until browned. Remove to a plate and repeat with the second batch.
  • Add the butter to the skillet and let it melt.
  • Return all the steak to the skillet and add the minced garlic. Cook for 1 minute, stirring to coat the steak in the garlic butter.
  • Sprinkle with parsley and serve hot.

Nutrition

Calories: 448kcal | Carbohydrates: 2g | Protein: 50g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1093mg | Potassium: 821mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 722IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg

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]]> https://tessiestable.com/garlic-butter-steak-bites/feed/ 10 Baked Spinach Artichoke Dip https://tessiestable.com/baked-spinach-artichoke-dip/ https://tessiestable.com/baked-spinach-artichoke-dip/#comments Mon, 24 Nov 2025 13:28:48 +0000 https://tessiestable.com/?p=90544

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the...

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

]]>

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Baked Spinach Artichoke Dip By Tessie's Table.
Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

  • Easy holiday appetizer:
  • This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
  • Crowd friendly flavor:
  • It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
  • Perfect for Christmas and New Year’s gatherings:
  • This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.
Scoop of hot spinach artichoke dip on a toasted baguette slice lifted from the dish.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

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    Ingredients Needed for Baked Spinach Artichoke Dip

    • Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
    • Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
    • Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
    • Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
    • Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
    • Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
    • Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
    • Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
    • Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
    • Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
    • Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.
    Ingredients for Bake Spinach Artichoke Dip by Tessie's Table.

    How to make Baked Spinach Artichoke Dip

    **For more detailed instructions, please refer to the printable recipe card below.**

    Cream cheese, sour cream, and mayonnaise in a glass bowl on a light countertop.

    Stir the cream cheese, sour cream, and mayonnaise until smooth.

    Spinach, artichokes, cheeses, and seasonings sitting in a bowl before mixing.

    Add the cheeses, artichokes, spinach, garlic, and seasonings.

    Spinach artichoke dip spread in a baking dish and topped with shredded cheese.

    Spoon the mixture into a baking dish and add cheese on top.

    Fully baked spinach artichoke dip with a golden, bubbly top.

    Bake until the dip is hot and lightly golden at the edges.

    Variations

    • Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
    • Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
    • Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
    • Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
    • Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

    Serving Suggestions

    • Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
    • Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
    • Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
    • Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
    • Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.
    Baked Spinach Artichoke Dip By Tessie's Table.
    Photo Credit: Tessie’s Table.

    Storage and Freezing

    • How should I store Baked Spinach Artichoke Dip?

      Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.
    • Can I freeze Baked Spinach Artichoke Dip?

      I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

    Don’t forget to pin this for later!

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    Baked spinach artichoke dip surrounded by baguette slices, pretzels, and ingredients.

    Tips & Tricks

    • Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
    • Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
    • Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
    • Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
    • Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.
    Recommended

    More Easy Appetizers

    Looking for more meal inspiration?

    Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

    Baked Spinach Artichoke Dip By Tessie's Table.
    Photo Credit: Tessie’s Table.

    FAQ

    • Can I make this ahead?
      Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
    • Can I use fresh spinach?
      Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
    • Can I lighten it up?
      You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
    • How do I reheat it?
      Pop it back in the oven until warm. It reheats better than microwaving.
    • Can I skip the artichokes?
      Sure, just use more spinach or add roasted peppers instead.
    • Can I add protein?
      Bacon or shredded chicken both work well if you want it a bit heartier.
    • How long can it sit out?
      About two hours is fine. If you want it warm longer, use a small slow cooker.
    • Good holiday pairings?
      It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
    • Good game day pairings?
      Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.
    Spinach artichoke dip with pretzels, bread slices, parmesan, and fresh spinach around the dish.
    Overhead shot of the dip with bread slices, garlic, artichokes, and cheese around it.
    Print

    Baked Spinach Artichoke Dip

    Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword Celebration, Holidays, Party Food
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8
    Calories 450kcal

    Equipment

    Ingredients

    • 8 oz cream cheese softened
    • 1 cup sour cream
    • 1 cup mayonnaise
    • 1½ cup shredded mozzarella Keep ½ cup for the top.
    • 1 cup grated parmesan
    • 1 can 14 oz artichoke hearts, drained and chopped
    • 1 cup frozen chopped spinach thawed and squeezed dry
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon onion powder
    • ½ teaspoon crushed red pepper flakes optional

    Instructions

    • Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
    • Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
    • Mix everything together until the dip looks evenly combined.
    • Spoon the dip into a baking dish and smooth out the top.
    • Sprinkle the remaing cheese on top.
    • Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
    • Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

    Nutrition

    Calories: 450kcal | Carbohydrates: 6g | Protein: 10g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 888mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3069IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 1mg

    The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

    ]]>     https://tessiestable.com/baked-spinach-artichoke-dip/feed/ 10     Smoked Salmon Appetizer https://tessiestable.com/smoked-salmon-appetizer/ https://tessiestable.com/smoked-salmon-appetizer/#comments Sun, 23 Nov 2025 20:13:57 +0000 https://tessiestable.com/?p=90599

    This smoked salmon appetizer is a quick little bite made with a creamy dill filling...

    The post Smoked Salmon Appetizer appeared first on Tessie's Table.

    ]]>

    This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

    Smoked Salmon Appetizer by Tessie's Table
    Photo Credit: Tessie’s Table

    These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

    Why you’ll love this Smoked Salmon Appetizer

    • Simple to prep ahead:
    • You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
    • Perfect for holiday hosting:
    • Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
    • Flexible ingredients:
    • I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.
    Single smoked salmon puff pastry appetizer with piped cream cheese and dill on a wooden board.

    My Go-To Smoked Salmon Appetizer for Parties

    Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

    Ingredients Needed For This Smoked Salmon Appetizer

    • Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
    • Cream cheese: Softened so it mixes easily.
    • Fresh dill: Minced for the filling and extra sprigs for the top.
    • Smoked salmon: Thinly sliced so you can roll it into little cones.
    • Lemon juice: Adds a little brightness.
    • Garlic powder: Optional for a bit of depth.
    • Salt and pepper: Just enough to balance the flavors.
    Ingredients for Smoked Salmon Appetizer by Tessie's Table.

    How to make This Smoked Salmon Appetizer

    **For more detailed instructions, please refer to the printable recipe card below.**

    Smoked salmon slices on a plate beside a bowl of cream cheese, dill, garlic powder, and pepper ready to be mixed.

    Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

    Piping bag filled with dill cream cheese lying beside fresh dill and slices of smoked salmon.

    Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

    Creamy dill cheese being piped into a mini puff pastry shell.

    Pipe or spoon the mixture into each vol au vent shell.

    Slices of smoked salmon on a white chopping board.

    Cut the smoked salmon into small strips and roll each piece into a cone.

    Mini puff pastry shell filled with piped dill cream cheese and topped with a rolled piece of smoked salmon.

    Place one cone on top of each filled shell.

    Close view of a puff pastry shell filled with dill cream cheese and a small roll of smoked salmon on top with fresh dill.

    Garnish with a small sprig of dill.

    Variations

    • Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
    • Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
    • Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
    • Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
    • Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

    Serving Suggestions

    • Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
    • Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
    • Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
    • Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
    • Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.
    Smoked Salmon Appetizer by Tessie's Table
    Photo Credit: Tessie’s Table

    Storage and Freezing

    • How should I store this Smoked Salmon Appetizer?

      Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.
    • Can I freeze this Smoked Salmon Appetizer?

      Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

    Don’t forget to pin this for later!

    Share now!
    Finished smoked salmon appetizers in puff pastry shells topped with dill cream cheese and fresh dill.

    Tips & Tricks

    • Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
    • Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
    • Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
    • Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
    • Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.
    Recommended

    More Party Favorites

    Looking for more meal inspiration?

    Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

    Smoked Salmon Appetizer by Tessie's Table
    Photo Credit: Tessie’s Table

    FAQ

    • Can I make these ahead?
      Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
    • Do I have to use puff pastry shells?
      No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
    • What kind of smoked salmon is best?
      Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
    • Can I add capers?
      You can. Use small ones so they don’t overwhelm the flavor.
    • Do these need to be kept cold?
      Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
    • Can I use dried dill?
      Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
    • Can I double the recipe?
      Yes. Just double all the ingredients and grab extra puff pastry shells.
    • How long do the puff pastry shells last?
      Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
    • Are these good for brunch?
      Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
    • Can I serve these with drinks?
      Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.
    Row of smoked salmon puff pastry appetizers arranged on a wooden board with champagne glasses in the background.
    Smoked salmon puff pastry appetizers arranged on a plate and cutting board, with dill cream cheese, lemon slices, and extra smoked salmon displayed around them.
    Print

    Smoked Salmon appetizer

    Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.
    Course Appetizer
    Cuisine American
    Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 12
    Calories 90kcal

    Equipment

    Ingredients

    • 12 mini vol-au-vent shells or Melba Toast
    • 8 oz cream cheese softened
    • 1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
    • ¼ teaspoon Salt
    • ⅛ teaspoon Black pepper
    • ¼ teaspoon garlic powder
    • 1 teaspoon fresh lemon juice
    • 4 oz smoked salmon

    Instructions

    • Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
    • Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
    • Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
    • Place a salmon cone on top of the cream cheese in each shell.
    • Finish with a tiny sprig of dill and a light crack of black pepper.

    Nutrition

    Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 189mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.1mg

    The post Smoked Salmon Appetizer appeared first on Tessie's Table.

    ]]>     https://tessiestable.com/smoked-salmon-appetizer/feed/ 8     Sausage Roll Wreath https://tessiestable.com/sausage-roll-wreath/ https://tessiestable.com/sausage-roll-wreath/#comments Sat, 18 Oct 2025 20:43:27 +0000 https://tessiestable.com/?p=89961

    This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and...

    The post Sausage Roll Wreath appeared first on Tessie's Table.

    ]]>

    This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and savory sausage. I love serving it with my Slow Cooker Cranberry Sauce for dipping. It’s simple to make, looks beautiful on the table, and always gets plenty of compliments.

    Sausage Roll Wreath By Tessie's Table.
    Photo Credit: Tessie’s Table.

    This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

    Why you’ll love this Sausage Roll Wreath

    • Simple to make:
    • You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
    • Festive and beautiful:
    • This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
    • Perfect for sharing:
    • Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.
    Sausage roll wreath with flaky pastry and cranberry sauce in the center, decorated with greenery and red ornaments.

    Christmas Sausage Roll Wreath for Easy Holiday Appetizers

    In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

    Ingredients Needed for Sausage Roll Wreath

    • Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
    • Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
    • Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
    • Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
    • Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
    • Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
    • Egg: A quick brush of beaten egg makes the pastry shiny and golden.
    • Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.
    Ingredients for Sausage Roll Wreath Tessie's Table.

    How to make Sausage Roll Wreath

    **For more detailed instructions, please refer to the printable recipe card below.**

    Food processor filled with sausage meat, breadcrumbs, onion, herbs, spices, and an egg for the sausage roll wreath filling.

    Add the sausage meat, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk to a food processor. Blend until smooth and sticky. The filling should have a soft texture, not meaty or chunky.

    Blended sausage filling in a glass bowl covered with plastic wrap ready to chill.

    Cover and chill the mixture for about 30 minutes to make it easier to handle when shaping the wreath.

    Puff pastry sheet with a long line of sausage filling spread along one edge.

    Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches and spoon the chilled sausage filling in a thick, even log along one long edge of the pastry

    Brushing egg wash on puff pastry before rolling to seal the sausage filling.

    Fold the pastry over the sausage and keep rolling until the seam meets the opposite side. Seal by brushing with a beaten egg,

    Rolled puff pastry sausage log with trimmed edges and egg wash ready to shape.

    Trim away any extra pastry.

    Sausage roll pastry log cut into sections with scissors before forming into a wreath.

    Use a sharp knife or kitchen scissors to cut deep slits every 1 to 1½ inches.

    Sausage roll wreath shaped into a circle on a parchment-lined baking tray before baking.

    Carefully lift the roll onto the baking sheet and shape it into a circle, twisting each section slightly outward so the filling faces up.

    Unbaked sausage roll wreath brushed with egg wash and sprinkled with sesame seeds.

    Brush the entire wreath with beaten egg and sprinkle with sesame seeds.

    Oven-safe bowl placed in the center of the sausage roll wreath to help it keep shape during baking.

    Place a small oven-safe bowl in the center to help it keep its shape while baking. You can use a ball of foil here is you need to.

    Golden baked sausage roll wreath on a baking sheet with the bowl still in the center for cranberry sauce.

    Bake for 30-35 minutes until golden brown.

    Variations

    • Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
    • Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
    • Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
    • Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
    • Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

    Serving Suggestions

    Sausage Roll Wreath By Tessie's Table.
    Photo Credit: Tessie’s Table.

    Storage and Freezing

    • How should I store Sausage Roll Wreath?

      Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.
    • Can I freeze Sausage Roll Wreath?

      Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

    Don’t forget to pin this for later!

    Share now!
    Top view of sausage roll wreath centerpiece with cranberry sauce in the middle and Christmas decorations all around.

    Tips & Tricks

    • Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
    • Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
    • Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
    • Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
    • Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.
    Recommended

    More Holiday Favorites

    Looking for more meal inspiration?

    Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

    Sausage Roll Wreath By Tessie's Table.
    Photo Credit: Tessie’s Table.

    FAQ

    • Can I make the sausage roll wreath ahead of time?
      Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
    • Can I use different sausage meat?
      You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
    • Can I make this without a food processor?
      You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
    • Can I freeze it before baking?
      Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
    • What can I serve with it?
      It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
    • Can I use shortcrust pastry instead of puff pastry?
      You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
    • How do I know when it’s fully cooked?
      The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
    • Can I make mini sausage wreaths instead?
      Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
    • Why is my pastry splitting?
      Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
    • How can I serve this for Christmas dinner?
      Serve it warm alongside Juicy Roast Turkey, or Herb Crusted Baked Ham with Sourdough Stuffing, Cheesy Green Beans, Garlic Mashed Potatoes. It’s a fun savory addition that will bring your holiday spread to the next level..
    Plate with sliced sausage roll wreath and cranberry sauce garnished with fresh rosemary and sugared cranberries.
    Top view of sausage roll wreath centerpiece with cranberry sauce in the middle and Christmas decorations all around.
    Print

    Sausage Roll Wreath

    Sausage Roll Wreath baked in golden puff pastry and served with cranberry dipping sauce. A festive and easy appetizer for holiday parties.
    Course Appetizer
    Cuisine American
    Keyword Christmas, Family Gathering, Holidays, Party, Party Food
    Prep Time 25 minutes
    Cook Time 35 minutes
    Chil Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings 8
    Calories 444kcal

    Equipment

    Ingredients

    Sausage Filling:

    • 1 lb mild pork breakfast sausage such as Jimmy Dean Regular
    • ½ cup soft white breadcrumbs
    • 2 tablespoons milk
    • ½ small onion chopped
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • ½ teaspoon dried parsley
    • ¼ teaspoon nutmeg
    • ¼ teaspoon white pepper optional
    • 1 egg yolk

    Pastry:

    • 1 sheet puff pastry about 10×16 inches, thawed if frozen
    • 1 egg beaten (for egg wash)
    • 1 tablespoon sesame seeds or poppy seeds

    For Serving (optional):

    Instructions

    • Combine the sausage meat, breadcrumbs, milk, grated onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk in a food processor until smooth. The texture should be soft, almost like a paste. Cover and chill for 30 minutes.
    • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
    • Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches. Position it so the long side faces you.
    • Spoon the sausage mixture in a thick, even log along one long edge of the pastry, leaving about 1½ inches from the edge.
    • Fold the pastry over the filling and continue rolling until the seam meets the opposite edge. Trim any excess so there’s just one layer of pastry around the sausage. Seal the seam and brush lightly with beaten egg.
    • Using a sharp knife or kitchen scissors, make deep cuts every 1 to 1½ inches. ***See step by step photos up above.*ng.
    • Transfer the sausage roll to the prepared baking sheet, shaping it into a circle. Press the ends together firmly to form a ring. Twist each section slightly outward so the filling faces up.
    • Brush the entire wreath with beaten egg and sprinkle with sesame or poppy seeds.
    • Bake for 30–35 minutes, until puffed and golden brown and the sausage is cooked through. If it browns too quickly, loosely cover with foil for the last 10 minutes.
    • Cool slightly before transferring to a serving platter. Place cranberry sauce in the center.

    Nutrition

    Calories: 444kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 644mg | Potassium: 211mg | Fiber: 1g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    The post Sausage Roll Wreath appeared first on Tessie's Table.

    ]]>     https://tessiestable.com/sausage-roll-wreath/feed/ 6     Pumpkin Recipes That Aren’t Dessert https://tessiestable.com/pumpkin-recipes-that-arent-dessert/ https://tessiestable.com/pumpkin-recipes-that-arent-dessert/#comments Sat, 04 Oct 2025 22:50:49 +0000 https://tessiestable.com/?p=89605

    If you’re searching for Pumpkin Recipes That Aren’t Dessert, you’re in the right place. This...

    The post Pumpkin Recipes That Aren’t Dessert appeared first on Tessie's Table.

    ]]>
    A collage of pumpkin recipes that aren't dessert including Pumpkin Chili, Pumpkin Granola, Pumpkin Cheese Balls and Pumpkin Butter.

    If you’re searching for Pumpkin Recipes That Aren’t Dessert, you’re in the right place. This collection has everything from hearty chili and warming soups to savory bites and pantry staples. These easy pumpkin recipes are perfect for fall dinners, game day snacks, or anytime you want to use pumpkin in a creative, savory way.

    Looking for more seasonal ideas? Be sure to check out my Sweet Pumpkin Recipes to Try This Fall. It’s packed with pies, rolls, and no-bake treats that balance perfectly with these savory dishes.

    Looking for more festive fall ideas? Be sure to check out my 10 Easy Halloween Treats to Make This October . It’s packed with fun no-bake snacks, cute Halloween desserts, and party food everyone will love.

    Pumpkin Chili

    Bowl of pumpkin chili topped with sour cream, shredded cheddar, green onions, and crispy bacon, served with blue corn tortilla chips.
    Phot credit: Tessie’s Table.

    This hearty chili combines ground beef, smoky bacon, pumpkin purée, and vegetables for a rich and flavorful fall dinner. The pumpkin adds a subtle sweetness that balances the spice beautifully.

    → Warm up your next dinner with this Easy Pumpkin Chili Recipe

    Mini Pumpkin Cheese Balls

    Side view of mini pumpkin-shaped cheese balls on crackers, arranged in a row with fall pumpkins and party crackers in the background.
    Photo Credit: Tessie’s Table.

    These mini cheese balls are shaped like tiny pumpkins and coated in crushed cheese crackers for extra crunch. Finished with pretzel stems and parsley “leaves,” they make the cutest fall appetizer for parties or holiday gatherings.

    → Make these Mini Pumpkin Cheese Balls for your next fall get-together

    Pumpkin Coconut Soup

    Creamy Thai-style pumpkin soup in a white Dutch oven with fall pumpkins, fresh naan, and chili oil around it.
    Photo Credit: Tessie’s Table.

    Smooth, creamy, and full of flavor, this Pumpkin Coconut Soup blends pumpkin purée with coconut milk and spices for a cozy bowl that’s perfect for lunch or a light dinner. Serve it with crusty bread for dipping.

    → Try this easy and flavorful Pumpkin Coconut Soup

    Slow Cooker Pumpkin Soup

    Two individual white bowls of slow cooker pumpkin soup with cream swirls, chopped bacon, and parsley, set beside the crockpot.
    Photo Credit: Tessie’s Table

    This slow cooker version of pumpkin soup is as simple as it gets. Just toss in the ingredients, set it, and let your kitchen fill with fall aromas. It’s creamy, satisfying, and perfect for meal prep.

    → Make dinner simple with this Slow Cooker Pumpkin Soup

    PPumpkin Butter

    Pumpkin butter in a small glass jar tied with an orange gingham ribbon, styled with mini pumpkins, maple syrup, and brown sugar.
    Photo credit: Tessie’s Table.

    This smooth pumpkin butter is spiced with cinnamon, nutmeg, and cloves, making it a delicious spread for toast, pancakes, or biscuits. It also makes a great homemade fall gift in small jars.

    → Whip up a batch of Pumpkin Butter to enjoy all season

    Pumpkin Granola

    Jar of pumpkin granola with ribbon-tied gift jar and tray of baked granola in the background.
    Photo Credit: Food Exit Recipes.

    Crunchy oats, pumpkin purée, maple syrup, and warm spices come together in this fall-inspired granola. It’s perfect for breakfast with yogurt, sprinkled over smoothies, or enjoyed by the handful as a snack.

    → Bake a batch of Pumpkin Granola for the perfect fall breakfast

    Pumpkin Ricotta Pasta Bake

    Overhead shot of pumpkin ricotta pasta bake with a spoon in the casserole dish.
    Photo Credit: Lemon And Zest.

    This rich and creamy Pumpkin Ricotta Pasta Bake is a comforting fall dish made with pumpkin, ricotta, spinach, and oregano. It’s quick to prepare, can be made ahead, and makes a wonderful family dinner on chilly nights.

    → Try this creamy Pumpkin Ricotta Pasta Bake

    Pumpkin Cauliflower Gratin

    A cast iron pan full of delicious pumpkin gratin with melted cheese on top.
    Photo Credit: Well And Full.

    This Pumpkin Cauliflower Gratin is the perfect addition to your fall table. The blend of pumpkin and cauliflower baked under a cheesy topping makes it hearty enough for a main course or a beautiful holiday side.

    → Add this Pumpkin Cauliflower Gratin to your holiday menu

    Pumpkin Tomato Soup

    Two bowls of Pumpkin tomato soup with grilled cheese sandwiches on the side.
    Photo Credit: Salad Soup And Sweets.

    This creamy Pumpkin Tomato Soup combines pumpkin purée and tomatoes into a velvety bowl of comfort. It’s the perfect blend of tangy and savory flavors for cool autumn days.

    → Enjoy a warm bowl of Pumpkin Tomato Soup

    How to Cook Pumpkin

    Two Pumpkins cut in half and on a baking sheet ready for roasting.
    Photo Credit: The Forked Spoon

    Learn How to Cook Pumpkin with this easy step-by-step guide. From choosing the right pumpkin to roasting and puréeing it, this guide walks you through every step so you can make your own fresh pumpkin for baking, soups, and more.

    → Learn How to Cook Pumpkin like a pro

    Looking for something sweet after all that savory?
    Check out my Sweet Pumpkin Recipes to Try This Fall. It’s filled with desserts like pumpkin pie, cheesecake bars, and cinnamon rolls that make the perfect finish to your fall meals.

    → Explore my favorite sweet pumpkin recipes here

    Collage of pumpkin recipes including Pumpkin Butter, Pumpkin coconut curry soup, Pumpkin Cheese Balls and Slow Cooker Pumpkin Soup. Text overlay reads No Dessert Pumpkin Recipes with pumpkins in the design.

    The post Pumpkin Recipes That Aren’t Dessert appeared first on Tessie's Table.

    ]]>     https://tessiestable.com/pumpkin-recipes-that-arent-dessert/feed/ 2     Slow Cooker Pumpkin Soup https://tessiestable.com/slow-cooker-pumpkin-soup/ https://tessiestable.com/slow-cooker-pumpkin-soup/#comments Fri, 26 Sep 2025 18:59:46 +0000 https://tessiestable.com/?p=89436

    This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made...

    The post Slow Cooker Pumpkin Soup appeared first on Tessie's Table.

    ]]>

    This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made with canned pumpkin, Parmesan cheese, a splash of cream, and crispy bacon on top, it’s a set-it-and-forget-it recipe that makes dinner easy. Let the slow cooker do the work while you enjoy the smells filling the kitchen.

    Slow Cooker Pumpkin Soup by Tessie's Table.
    Photo Credit: Tessie’s Table.

    This is one of those recipes you can throw in the slow cooker earlier in the day and come back to something warm and ready to go. It’s perfect for chilly evenings, casual dinners, or even meal prep for the week. I love serving it with Rustic Bread or Homemade Irish Brown Bread, and if you’re building a fall-themed menu, try adding Mini Pumpkin Cheese Balls or a side of Pumpkin Butter to snack on while it simmers.

    Why you’ll love this Slow Cooker Pumpkin Soup

    • Effortless prep:
    • It takes just a few minutes to chop and stir everything together. Then you let the slow cooker handle the rest.
    • Creamy and comforting flavor:
    • Pumpkin purée and Parmesan melt into a silky soup with warm spices, a touch of cream, and just the right amount of saltiness from the bacon.
    • Perfect for busy days:
    • Whether you’re making it ahead for the week or want something warm after a long day, it’s ready when you are.
    Wooden spoon lifting creamy slow cooker pumpkin soup topped with crispy bacon and herbs from a white crockpot.

    Easy Crockpot Pumpkin Soup with Bacon

    I started making this slow cooker pumpkin soup a few years ago as an easy weeknight dinner when the weather started to turn cooler. With our busy fall schedule in Atlanta, I love recipes that don’t require much hands-on time but still feel hearty and homemade. The bacon on top makes it a bit more indulgent, and the Parmesan adds so much depth. It’s definitely one of those soups that tastes even better the next day.

    Ingredients Needed for Slow Cooker Pumpkin Soup

    • Pumpkin purée: Canned pumpkin keeps this recipe simple and gives the soup its base and color.
    • Onion and garlic: Adds depth and builds flavor as it slowly cooks.
    • Chicken broth: Thins out the pumpkin and adds a savory layer.
    • Heavy cream: Adds richness and smooth texture.
    • Parmesan cheese: Melts into the soup for salty, nutty flavor that pairs so well with pumpkin.
    • Thyme and smoked paprika: These herbs and spices add warmth and a slightly earthy, smoky taste.
    • Salt and pepper: Just enough to balance the sweetness of the pumpkin and the saltiness of the cheese and bacon.
    • Bacon: Cooked separately until crispy and sprinkled on top just before serving.
    Ingredients for Slow Cooker Pumpkin Soup.

    How to make Slow Cooker Pumpkin Soup

    **For more detailed instructions, please refer to the printable recipe card below.**

    Uncooked ingredients in a slow cooker including pumpkin purée, Parmesan, garlic, heavy cream, and spices before mixing.

    Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.

    Pumpkin soup being blended directly in the slow cooker with an immersion blender until smooth.

    Cover and cook on low for 6 hours or on high for 3 hours. When done, blend the soup until smooth.

    Four strips of thick-cut bacon sizzling in a nonstick skillet, partially cooked for soup topping.

    Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes and crumble once cooled.

    Overhead shot of creamy pumpkin soup in a white slow cooker, garnished with bacon and cream swirl.

    Top with a drizzle of cream and crispy bacon crumbles.

    Variations

    • Make it vegetarian: Skip the bacon and swap chicken broth for vegetable broth. Add an extra pinch of smoked paprika for depth.
    • Add spice: Stir in a little cayenne or chili flakes if you like heat.
    • Use a different cheese: Try pecorino, white cheddar, or even goat cheese for a fun twist.
    • Top with roasted pumpkin seeds: For a crunchy, nutty topping instead of bacon.
    • Add more veggies: Stir in a handful of spinach or kale at the end, or toss in some carrots when cooking for added nutrition.

    Serving Suggestions

    Slow Cooker Pumpkin Soup by Tessie's Table.
    Photo Credit: Tessie’s Table.

    Storage and Freezing

    • How should I store Slow Cooker Pumpkin Soup?

      Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
    • Can I freeze Slow Cooker Pumpkin Soup?

      Yes, it freezes really well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

    Don’t forget to pin this for later!

    Share now!
    Slow cooker pumpkin soup served in a white crock with swirls of cream, crispy bacon, and chopped parsley, surrounded by sliced bread, parmesan, and fresh herbs.

    Tips & Tricks

    • Blend carefully: Use an immersion blender for ease, or a standard blender in batches. Let the soup cool slightly first if you’re using a regular blender.
    • Cook bacon separately: Don’t try to slow cook the bacon in the soup. It’s best cooked until crispy and added right before serving.
    • Don’t skip the Parmesan: It adds tons of flavor and makes the soup feel more complete. Grate it fresh if you can.
    • Adjust cream to taste: You can add more or less depending on how rich you want it. Add a splash just before serving for extra creaminess.
    • Double the batch: If your slow cooker is big enough, make a double batch and freeze half for later.
    Recommended

    More Pumpkin Recipes

    Looking for more meal inspiration?

    Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

    Slow Cooker Pumpkin Soup by Tessie's Table.
    Photo Credit: Tessie’s Table.

    FAQ

    • Can I use fresh pumpkin instead of canned?
      Yes, but it takes more time. Roast and purée your pumpkin until smooth, then measure it out to use in place of the canned version.
    • Can I make this ahead?
      Definitely. It reheats beautifully and actually tastes even better the next day.
    • Can I make this without cream?
      You can! It’ll still be creamy from the pumpkin and Parmesan. You could also use a non-dairy alternative like coconut cream or oat milk.
    • What should I serve with it?
      Bread, salad, or a savory side like Mini Pumpkin Cheese Balls work great. Try it alongside Pumpkin Coconut Curry Soup for a pumpkin soup sampler.
    • Can I freeze it with the cream in it?
      Yes, the small amount of cream holds up well when frozen. Just stir well when reheating.
    • What’s the best way to reheat it?
      Warm it gently on the stovetop, stirring occasionally. You can also microwave it in short bursts, stirring in between.
    • Can I leave out the bacon?
      Absolutely. It’s delicious without it, or you can use crispy chickpeas or pumpkin seeds instead.
    • Is it spicy?
      No, it’s mild as written. Feel free to add a little heat with smoked paprika or chili flakes if you want.
    • Can I add protein to it?
      Yes. Shredded chicken, sausage, or even white beans would work well stirred in after blending.
    Close-up of slow cooker pumpkin soup with crispy bacon crumbles, parsley, and a swirl of cream.
    Two individual white bowls of slow cooker pumpkin soup with cream swirls, chopped bacon, and parsley, set beside the crockpot.
    Print

    Slow Cooker Pumpkin Soup

    A rich and creamy slow cooker pumpkin soup made with Parmesan cheese and crispy bacon. A set-and-forget fall recipe the whole family will enjoy.
    Course Lunch, Main Course, Soup
    Cuisine American
    Keyword Comfort Food, Fall, Family Meals, One Pot, Potluck, Thanksgiving
    Prep Time 5 minutes
    Cook Time 6 hours
    Total Time 6 hours 5 minutes
    Servings 6
    Calories 250kcal

    Equipment

    Ingredients

    • 2 15 oz cans pumpkin purée
    • 1 yellow onion chopped
    • 3 garlic cloves minced
    • 4 cups chicken broth
    • ½ cup heavy cream plus more for garnish
    • 1 cup grated Parmesan cheese
    • ½ teaspoon dried thyme
    • ½ teaspoon smoked paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 6 slices bacon cooked until crispy and crumbled

    Instructions

    • Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
    • Cover and cook on low for 6 hours or on high for 3 hours.
    • When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
    • Taste and adjust seasoning if needed.
    • Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.

    Nutrition

    Calories: 250kcal | Carbohydrates: 6g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 1219mg | Potassium: 161mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 1mg

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    These Mini Pumpkin Cheese Balls are creamy, savory, and perfect for fall parties or snack...

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    These Mini Pumpkin Cheese Balls are creamy, savory, and perfect for fall parties or snack boards. Shaped like tiny pumpkins and coated in crushed cheese crackers, they’re as cute as they are tasty. With just a handful of ingredients and no baking needed, they come together quickly and chill in the fridge until you’re ready to serve.

    Mini Pumpkin Cheese Balls by Tessie's Table.
    Photo Credit: Tessie’s Table.

    These are a great make-ahead appetizer for Halloween parties, Thanksgiving gatherings, or any autumn get-together. They’re fun, festive, and easy to pair with crackers or veggies on a snack board. I love adding these to a savory spread alongside Pumpkin Butter, and Pumpkin Granola for snacking, or serving them as an appetizer before with a bowl of Pumpkin Coconut Curry Soup , Slow Cooker Pumpkin Soup or Pumpkin Chili for a full-on fall theme meal.

    Why you’ll love these Mini Pumpkin Cheese Balls

    • Quick and no-bake:
    • These come together in about 15 minutes, then chill until you’re ready to serve. No oven or stove time required.
    • Savory and flavorful:
    • The combo of cream cheese, cheddar, and spices makes these little bites rich, cheesy, and well-seasoned with just a hint of smokiness.
    • Adorable and festive:
    • They look like mini pumpkins, so they instantly dress up your fall table. Perfect for Halloween parties, Friendsgiving, or any autumn/fall snack spread.
    Mini pumpkin cheese balls displayed on a round wooden board, surrounded by crackers, shredded cheese, parsley, and fall pumpkins.

    Easy Fall Appetizer for Halloween or Thanksgiving

    I first made these Mini Pumpkin Cheese Balls as a fun appetizer for a Halloween party, and they were gone in minutes. Since then, they’ve become a regular on my fall snack boards. They’re also super handy when you need something that looks fun but doesn’t take forever to prep. Living in Atlanta, we still get some warm days in October, so I love that these don’t require the oven and can be made ahead and chilled. That’s a win in my book.

    Ingredients Needed for Mini Pumpkin Cheese Balls

    • Cream cheese: The base of the cheese ball mixture. Make sure it’s softened so it blends easily.
    • Shredded cheddar cheese: Adds that classic cheesy flavor and a bit of texture. Sharp cheddar works great.
    • Garlic powder, onion powder, smoked paprika: These spices give the cheese balls depth and savory flavor without being overpowering.
    • Salt and black pepper: Just enough to season the mix.
    • Crushed cheese crackers: Cheez-Its or any cheese cracker will do. These add crunch and color on the outside.
    • Fresh parsley: Just a small leaf on top makes each pumpkin look complete.
    • Pretzel sticks: Broken into small pieces and used for the pumpkin “stems.”
    Ingredients for Mini Pumpkin Cheese Balls

    How to make Mini Pumpkin Cheese Balls

    **For more detailed instructions, please refer to the printable recipe card below.**

    Glass mixing bowl with softened cream cheese and shredded cheddar cheese, ready to be mixed for pumpkin-shaped cheese balls.

    In a bowl, mix the cream cheese and shredded cheddar until smooth.

    Seasoned cheese mixture in a glass bowl with garlic powder, onion powder, smoked paprika, salt, and pepper added on top before stirring.

    Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.

    Eight shaped mini cheese balls on parchment paper, ready for coating and decorating into pumpkin-shaped appetizers.

    Scoop and shape the mixture into 8 small balls.

    Cheese balls in the process of being coated with crushed cheese crackers, with some already covered and others still plain.

    Roll each ball in crushed cheese crackers to coat.

    Close-up of a cheese ball being shaped with vertical pumpkin-like lines using a skewer before adding toppings.

    Use a toothpick or knife to lightly score lines down the sides of each ball to give it a pumpkin shape.

    Finished mini pumpkin cheese ball topped with a pretzel stick stem and parsley leaf, coated in crushed cheese crackers.

    Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.

    Variations

    • Add bacon bits: Mix finely chopped crispy bacon into the cheese mixture for an extra punch of flavor.
    • Use ranch seasoning: Swap the spices for a teaspoon of dry ranch mix for a zesty twist.
    • Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce to the mix if you like a bit of heat.
    • Different coatings: Try crushed pretzels or seasoned breadcrumbs instead of cheese crackers for a different texture.
    • Make them bigger: Shape into two or three larger pumpkins instead of mini ones if you’re serving a smaller group.

    Serving Suggestions

    Mini Pumpkin Cheese Balls by Tessie's Table.
    Photo Credit: Tessie’s Table.

    Storage and Freezing

    • How should I store Mini Pumpkin Cheese Balls?

      Store them in an airtight container in the fridge for up to 3 days. Keep the garnishes like parsley and pretzels separate until you’re ready to serve, so they don’t get soggy.
    • Can I freeze Mini Pumpkin Cheese Balls?

      Freezing isn’t recommended for these. The texture of the cream cheese can change, and the cracker coating may lose its crunch.

    Don’t forget to pin this for later!

    Share now!
    Mini pumpkin cheese balls on round crackers, garnished with parsley and pretzel stems, surrounded by fresh veggie sticks and white pumpkin decor.

    Tips & Tricks

    • Soften the cream cheese: This makes mixing so much easier and gives a smoother texture.
    • Use a cookie scoop: It helps keep all the cheese balls the same size, and it’s less messy.
    • Score gently: Use a thin knife or toothpick to lightly press lines around the edges for that cute pumpkin look.
    • Crush crackers finely: A food processor works great, but you can also put them in a zip-top bag and crush with a rolling pin.
    • Chill before serving: This helps them firm up and lets the flavors meld together.
    Recommended

    More Pumpkin Recipes

    Looking for more meal inspiration?

    Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

    Mini Pumpkin Cheese Balls by Tessie's Table.
    Photo Credit: Tessie’s Table.

    FAQ

    • Can I make these ahead of time?
      Yes, these are great for making the night before. Just wait to add the parsley and pretzel stems until right before serving.
    • Can I use different cheeses?
      Absolutely. Try pepper jack for a kick or gouda for a slightly smoky flavor.
    • Can I double the recipe?
      Yes! This recipe easily doubles or even triples if you’re feeding a crowd.
    • Can I shape them differently?
      You can! Roll them into regular balls if you don’t want the pumpkin look, or shape them into one large cheese ball.
    • What should I serve with them?
      Crackers, veggie sticks, pita chips, or even apple slices if you like sweet and savory combos.
    • Do I need to blend the cheese mix?
      Nope, a hand mixer or spoon works fine. Just make sure everything is evenly mixed.
    • How spicy are these?
      They’re mild as written, but you can spice them up with a bit of cayenne or hot sauce.
    • What if I don’t have smoked paprika?
      You can use regular paprika or a pinch of chili powder instead.
    • Can I use fresh herbs in the mix?
      Yes! Chopped chives, parsley, or dill would be a lovely addition for more flavor.
    Mini pumpkin cheese balls displayed on a round wooden board, surrounded by crackers, shredded cheese, parsley, and fall pumpkins.
    Side view of mini pumpkin-shaped cheese balls on crackers, arranged in a row with fall pumpkins and party crackers in the background.
    Print

    Mini Pumpkin Cheese Balls

    Savory, creamy, and fun little cheese balls shaped like pumpkins — coated in crushed cheese crackers with a touch of parsley and a pretzel stick stem.
    Course Appetizer, Snack
    Cuisine American
    Keyword Fall, Halloween, Party Food, Potluck, Thanksgiving
    Prep Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 Cheese Balls
    Calories 261kcal

    Equipment

    Ingredients

    • 8 oz cream cheese softened
    • 1 cup shredded cheddar cheese
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • ¾ cup crushed cheese crackers like Cheez-Its
    • Fresh parsley leaves for garnish
    • Pretzel sticks broken into short pieces for stems

    Instructions

    • In a bowl, mix the cream cheese and shredded cheddar until smooth.
    • Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.
    • Scoop and shape the mixture into 8 small balls.
    • Roll each ball in crushed cheese crackers to coat.
    • Use a knife to lightly score lines down the sides of each ball to give it a pumpkin shape.
    • Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.
    • Chill for at least 1 hour before serving with crackers or sliced veggies.

    Nutrition

    Calories: 261kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 439mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 0.02mg | Calcium: 158mg | Iron: 0.1mg

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