Bring in the holidays with your “tribe” of friends and family with some delicious and “mostly” healthy holiday appetizers. Your guests will scoop up these tasty starters to give you energy to make it to the big day!

Stuffed Mushroom Phyllo Cups

Ingredients

• 1 (8-ounce) package fresh sliced mushrooms
• ½ cup finely chopped onion
• 2 medium garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 2 tablespoons sherry
• 2 teaspoons fresh thyme, chopped (plus more for garnish)
• ½ cup heavy whipping cream
• 3 ounces Swiss cheese, shredded (about ¾ cup)
• 2 (1.9-ounce) packages frozen phyllo pastry shells
• 2 tablespoons fresh chives, minced

Instructions

1. Preheat oven to 350°F.
2. Combine mushrooms, onion, and garlic in a food processor; pulse until coarsely chopped.
3. Heat olive oil in a skillet over medium-high heat. Add mushroom mixture, salt, and pepper. Cook 5 minutes.
4. Add sherry and thyme; cook 30 seconds.
5. Add cream, bring to a boil, and cook 2 minutes until slightly thickened.
6. Remove from heat and stir in ½ cup cheese until melted.
7. Fill phyllo shells with 1 heaping teaspoon of mixture. Sprinkle with remaining cheese.
8. Bake 5 minutes until golden. Garnish with chives and thyme.

Rosemary Sun-Dried Tomato Marinated Olives

Ingredients

• 1 cup pitted Kalamata olives, drained
• 1 cup pitted green olives, drained
• 4 tablespoons sun-dried tomatoes in oil, chopped
• ½ cup oil from sun-dried tomatoes
• ¼ cup olive oil
• 1½ teaspoons fresh rosemary, finely chopped
• Freshly ground black pepper

Instructions

1. Combine all ingredients in a bowl and stir well.
2. Transfer to a jar and refrigerate at least 12 hours before serving.

Kale and Asiago Brussels Sprouts Dip

Ingredients

• 4 cups Brussels sprouts, chopped
• 2 cups kale, chopped
• 1 (8-ounce) package cream cheese
• 1 cup Asiago cheese, grated
• ½ cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• ½ teaspoon hot chili flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 slices bacon, cooked and chopped
• ½ large onion, finely chopped

Instructions

1. Boil Brussels sprouts and kale 2–3 minutes; drain.
2. Microwave cream cheese 1 minute.
3. Blend cream cheese with 3 cups greens, cheeses, and seasonings.
4. Stir in remaining greens, bacon, and onion.
5. Microwave 1–2 minutes until hot.

Serves 10. Calories 204 per serving.

Veggie Dip

Ingredients

• 1 (16-ounce) container sour cream (or coconut cream for vegan)
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 3 green onions (green parts only)
• ½ red bell pepper
• ¼ sweet onion
• 1 garlic clove
• 2 tablespoons fresh dill
• 2 teaspoons red wine vinegar
• Salt and pepper

Instructions

1. Process vegetables and garlic until finely diced.
2. Stir in dill, vinegar, salt, and pepper.
3. Mix with sour cream or coconut cream.
4. Chill up to 2 hours before serving.

Roasted Red Pepper Phyllo Bites

Ingredients

• 30 mini phyllo shells
• ¾ cup hummus
• ½ cup diced English cucumber
• 1 roasted red pepper, sliced
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, minced

Instructions

1. Fill shells with hummus.
2. Top evenly with cucumber, red pepper, feta, and parsley.

Make-Ahead Seafood Salad

Ingredients

• ⅔ lb lump crabmeat
• ½ lb cooked shrimp
• 1 cup diced red pepper
• 1 cup cherry tomatoes
• ½ cup Kalamata olives

Dressing

• ¼ cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• Parsley, basil, sun-dried tomatoes, capers, chili flakes

Instructions

1. Whisk dressing ingredients.
2. Sauté red peppers 5–8 minutes.
3. Add crab, cook 5–7 minutes.
4. Toss with shrimp, tomatoes, olives, and dressing.
5. Chill 2 hours.

Greek Seven Layer Dip

Ingredients

• 8 ounces hummus
• 1 tomato, diced
• ½ cup cucumber, diced
• ½ cup nonfat Greek yogurt
• Artichokes, roasted red peppers, feta, parsley

Instructions

1. Layer hummus, vegetables, yogurt, and toppings in an 8×8 dish.
2. Serve with vegetables, pita chips, or crackers.

Bacon Wrapped Cherry Tomatoes

Ingredients

• 1 pint cherry tomatoes
• 2 teaspoons olive oil
• ½ teaspoon Italian seasoning
• Salt and pepper
• 5 slices bacon

Instructions

1. Preheat oven to 375°F.
2. Toss tomatoes with oil and seasoning.
3. Wrap each tomato with bacon and secure.
4. Bake 25 minutes until crisp.

Mini Grilled Cheese Appetizers

Ingredients

• 1 baguette, thinly sliced
• 1 cup grated cheddar cheese
• 3–4 tablespoons butter
• Optional toppings: mushrooms, sun-dried tomatoes, arugula, basil, chili flakes

Instructions

1. Top bread with cheese and desired toppings.
2. Cook in buttered skillet over medium-low heat 3–4 minutes per side.
3. Serve immediately.

(Adapted from thegirlonbloor.com)