Besides a cheese/charcuterie board, these appetizers are my tried and true favorite recipes to make for a bunch of people. I have made all of these recently and they have all been a hit! These recipes are impressive, but come together quickly and easily. Win-win-win. Try them out for Superbowl next weekend (because it’s really all about the food…right?)!
Stuffed Baked Brie
(adapted from Carlsbad Cravings)
Ingredients:
- Wheel of brie (I used 8oz, but it doesn’t really matter)
- Chopped pecans
- Dried Cranberries
- Raspberry jam
- 1 sheet of puff pastry
- 1 Egg, whisked
Directions:
Step 1: Freeze the brie for about 20 minutes. This makes it easier to slice in half before you “stuff” it.
Step 2: Add the jam, nuts, and cranberries to one half of the brie (rind side down). These are super flexible ingredients- feel free to use any type of jam/jelly or chopped dried fruit that pairs well together. It all tastes good with cheese, IMO. It is also just as delicious without nuts if you prefer to make it without.
Step 3: Place the other half of the brie (rind up) on top of the other half, like a brie sandwich. Roll out the puff pastry just a bit and set the brie in the middle.
Step 4: Wrap up the brie like a package, painting the folds and edges with the egg wash to help it stick together. Brush the rest of the exterior with the egg wash.
Step 5: Freeze the wrapped brie for about an hour. This is the most important step- do not skip it! It helps the cheese come out gooey without the puff pastry being undercooked.
Step 6: Place the frozen wrapped brie on a cookie sheet with parchment paper. Bake at 425 degrees for 25-30 minutes, or until golden brown.
Serve with crackers and fruit.
Instant Pot Spinach Artichoke Dip
(adapted from Damn Delicious)
This is one of my favorite appetizers to make. This version in the Instant Pot is a game changer if you’re short on time or don’t want to spend extra time stirring things in slowly on the stove. And this recipe makes A LOT!
Ingredients:
- 1 (10-ounce) package frozen chopped spinach
- 1 (14-ounce) can quartered artichoke hearts, rinsed, drained, and roughly chopped
- 1 (8-ounce) package cream cheese, cubed
- 1 cup plain yogurt (you can also use sour cream if you have it)
- 1/2 cup chicken or veggie stock
- 3 cloves garlic, minced
- Pinch of salt
- Pinch of crushed red pepper flakes
- 3 cups shredded Mozzarella
Directions: Combine everything in the instant pot, except for the cheese. Manual pressure cook on high for 3 minutes, then quick-release. Stir in the cheese one cup at a time until melted. Garnish with parsley, if desired. Serve with crackers or tortilla chips (my favorite!).
Instant Pot Turkey Meatballs
(adapted from Pressure Cooking Today)
This is a pretty basic appetizer, but also super quick and easy to customize. You can use any kind of meatballs- fully cooked, frozen, homemade, fresh, turkey, beef, etc. I used the frozen turkey meatballs from Trader Joes because they’re my favorite and I almost always have them on hand.
Ingredients:
- 1 bag frozen turkey meatballs
- ¾ cup bbq sauce
- ¼ cup grape jelly
Directions: Add a cup of water to the bottom of your instant pot. Place meatballs on the trivet in your instant pot. Manual pressure cook on high for 5 minutes. Quick release, pour out the water, then stir in the sauce to coat the meatballs. Serve!
I hope these recipes can be useful to you; let me know if you try any of them! Do you have any go-to recipes to serve a crowd? Please share!
Looks like you’ll be eating well for the big game. I’ll have to try the Trader Joe’s meatballs.