4 EASY (and stunning!) Holiday Appetizers [Keto Friendly!]
4 Show-Stopping Holiday Hors D’oeuvres
I’m still having trouble comprehending that Thanksgiving is already here. WHERE DOES THE TIME GO??? That said, this time of year can be equal parts heart-warming and equal parts stressful. So when it’s time to having guests over for the holidays (or when you need to figure out what to bring over to someones house), it can get really overwhelming. Here are four ideas for absolutely incredible, delicious, and impressive appetizers you can make in a pinch. So quick, so easy, and guaranteed to be the talk of the party.
Below, I’ve got a full recipe video (my first one on Youtube!), and here on this page I’ve got all four recipes listed in detail for you. So try one, or try them all! Either way, you won’t regret it. Happy Holidays and HAPPY COOKING! Love, Mike
Quick Links:
Warm Jalapeño Artichoke Dip
Honey-Pistachio Goat Cheese Truffles
Sundried Tomato Marinated Mozzarella (or Feta)
“Fancy” Salmon Bites w/ Shaved Asparagus & Caviar
Click above to watch the full recipe video on YouTube!!
RECIPES
Warm Jalapeño Artichoke Dip
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free | Vegetarian
INGREDIENTS:
1 - Jalapeño, stem removed (see Pro Tips)
1 or 2 cloves - Garlic, peeled
8 oz - Cream cheese, softened
½ cup - Sour cream
14 oz can - Whole artichoke hearts, drained
Juice of ½ lemon (about 1 tablespoon)
¼ tsp - Sea salt
¼ tsp - Cracked black pepper
Optional: 1 cup - Shredded Cheese (I like mozzarella or Italian blend here, but cheddar would also be delicious)
Optional, to serve: Crackers, sliced veggies, tortilla chips, or crostini
PRO TIPS:
If you don’t like it too spicy, de-seed the jalapeño. If you really want it mild, you can just leave out the jalapeño, but I would double the lemon juice, so it still has some tang.
You can choose how chunky or smooth you want your dip. For a smooth dip, let the food processor run longer on high speed. For a chunkier dip, after adding the artichokes, just pulse the blender a few times.
You could also turn this into a meal by using it to stuff chicken. Just cut chicken breast with a slit, stuff the chicken, top with mozzarella, and bake for about 30 minutes at 375°F (190°C) until fully cooked through. YUM!
DIRECTIONS:
FOR THE DIP To a food processor, add the jalapeño and garlic cloves. Blend until very smooth. Next, add in the cream cheese and sour cream, and blend on high until smooth. Next, add in the drained artichoke hearts, lemon juice, salt, and pepper, and blend until your desired consistency (see Pro Tips). At this point, you really can serve it as-is, or store it in your fridge for later. BUT to make this dip extra special, continue on…!
FOR MELTY GOODNESS Preheat your oven to 475°F (246°C). Add the dip to an oven-safe dish or small cast-iron pan. Spread out the dip evenly, then top with shredded cheese. Bake the dish on the top rack of the oven for 15 minutes, or until the dip is hot and bubbly, and the cheese begins to brown on top. You can also switch the oven to broil for an extra toasty top layer.
TO SERVE Serve right out of the oven with your favorite crackers, chips, or cut veggies!
Honey-Pistachio
Goat Cheese Truffles
Keto | Low-carb | Sugar-free | Gluten-free | Soy-free | Vegetarian
INGREDIENTS:
½ cup - Dry-roasted salted pistachio kernels
4 oz - Garlic & herb goat cheese (see Pro Tips)
2 tsp - Honey (or honey substitute)
Optional, for garnish: Fresh rosemary sprigs
PRO TIPS:
Don't like goat cheese? Use cream cheese instead!
If you're using the rosemary sprigs as toothpicks, I recommend peeling off the bottom inch of leaves from the stem before using.
DIRECTIONS:
FOR THE CRUST Start by adding the pistachio kernels to a plastic zipper bag. Completely seal the bag, then use a rolling pin or bottom of a pan to crush the kernels into a fine crumble. Pour the crumbs onto a small plate and set it aside.
FOR THE CHEESE Into a small mixing bowl, add the goat cheese and honey, and stir gently, just until combined. Use a tablespoon-sized measure to scoop out one spoonful at a time of the cheese mixture. Using your hands, roll the cheese into small balls, like you would a meatball. Then gently roll them directly into the pistachio crumbs on the plate until evenly coated. Place the crusted cheese bites onto your serving platter, and if using, use a rosemary sprig to garnish like a toothpick. Then put the tray in the fridge for the cheese to firm up a bit.
TO SERVE Serve these chilled directly from the platter.
Sundried Tomato Marinated Mozzarella
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free | Vegetarian
INGREDIENTS:
8 oz - Fresh mozzarella pearls “Ciliegine'” (see Pro Tips)
1 Tbsp (packed) - Fresh parsley, finely chopped
2 cloves - Garlic, minced
2 Tbsp - Sun-dried tomatoes (in oil), chopped (see Pro Tips)
Zest of 1 lemon
⅛ tsp - Sea salt
¼ tsp - Cracked black pepper
1 tsp - Dried oregano
½ tsp - Dried basil
½ tsp - Crushed red pepper flakes
¾ cup - Olive oil (see Pro Tips)
PRO TIPS:
Find fresh mozzarella in the deli or premium cheese section of your grocery store. “Ciliegine'' is the Italian word for small mozzarella balls. If you cannot find them, you can just cut a block of fresh mozzarella into 1-inch cubes. Optionally, this recipe works phenomenal with feta cheese (cut into cubes), as well. If using feta, be sure to OMIT the salt from the recipe, as feta is quite salty on its own.
Sun-dried tomatoes in oil are often found in the same aisle as the tomato sauce. It’s usually in a glass jar. Make sure they’re in oil though, as other varieties are sold either dry or in water.
Using a high quality extra-virgin olive oil yields the most flavorful and “healthiest” option for this. However, if you like a more mild/neutral flavor, use avocado oil instead.
For a zesty and unique upgrade to this classic recipe, swap out the sun-dried tomatoes and use preserved lemon instead! Preserved lemon is a beautiful ingredient, often used in Middle Eastern cooking, and adds a bright and acidic, lemony flavor to any dish.
Another fun upgrade to this is adding Kalamata or pitted green olives to the mixture for a punchy kick.
Turn this tasty treat into a holiday appetizer suitable for any special occasion by using the marinated mozzarella in little “antipasto” skewers. Use toothpicks to skew the mozzarella, along with folded slices of salami, and pepperoncini or olives.
DIRECTIONS:
TO PREP Start by draining the liquid out of the mozzarella pearls very well. Pour the pearls onto paper towels and pat them dry. You also want to dry out the container completely with paper towels, or use another dry container, as you want as little water as possible to get into the marinade. Place the pearls into the dry container.
TO MARINATE Place the parsley, garlic, chopped tomatoes, lemon zest, salt, black pepper, oregano, basil, and red pepper flakes into the container with the mozzarella. Finally, pour in the olive oil, almost filling the container. Gently stir everything together, put the lid on, and place this in the fridge to marinate overnight (at least 24 hours), but the longer the better. You can store these in the fridge, sealed, for up to 30 days. Note: Because we are using unrefined olive oil, it will solidify in the fridge. So make sure to take it out 30-45 minutes ahead before serving to allow the olive oil to soften again.
Fancy Salmon Bites
With Shaved Asparagus & Caviar
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian
INGREDIENTS:
6 oz - Fresh Atlantic salmon (skin off)
1 tsp - Dijon mustard
1 lemon, cut in half
½ tsp, divided - Sea salt
½ tsp - Herbs de Provence
1 tsp - Smoked paprika
3 to 4 stalks - Asparagus (look for the thicker stalks when available)
Optional, for garnish: Black caviar
PRO TIPS:
For a different twist, omit the fresh salmon, and use smoked salmon instead for a beautiful brunch appetizer. But…do not air fry or season it!
You can upgrade these bites with a light drizzle of creme fraiche.
DIRECTIONS:
FOR THE SALMON Cut the salmon into 1-inch cubes and add them to a small mixing bowl, along with half of the salt. Add the mustard, juice of a ½ lemon, Herbes de Provence, and paprika to the bowl, and gently toss until the salmon is evenly coated. Preheat the air fryer to 450°F (232°C). Meanwhile, spread the salmon cubes out into one layer in the air fryer basket, leaving some space between each piece. Air fry the salmon for 6 minutes.
FOR THE GARNISH While the salmon is cooking, use a vegetable peeler to carefully shave thin “ribbons” out of the asparagus. Place the ribbons into a small bowl, and add in the remaining salt and the juice of the remaining ½ lemon. Toss together to coat the asparagus, and set the plate aside.
TO SERVE I found disposable serving spoons from my local party store! But you can use whatever you can find. Place one salmon cube onto each spoon, and top it with a little ribbon of asparagus, then a small spoonful of caviar (if using) for garnish.