I have a couple of really easy ones but they may mean some shopping.

Really easy is "Cup, Cup and a Can" been done lots but alwasy seems to be a real hit.

1 can Artichokes, drained and rough chop
1 cup mayo (not Miracle Whip or consistency will be off)
1 cup grated parmesan cheese

Mix it all together. Place into 2 ramekins about the size of French Onion soup bowls. Bake at 350 until brown and bubbly, maybe 20 minutes. Serve hot with crakers

Another richer version

1 can crab
1 cup mayo
1 cup grated old white cheddar

This one is easy and very tasty...makes a lot

Homemade Boursin with Herbs

1 lb Farmers cheese or 1/2 lb cottage cheese & 1/2 pound Ricotta
8 ounces cream cheese
1/2 cup butter,softened
4 large garlic cloves,minced
2 medium shallots,minced
1/2 cup fresh parsley,chopped finely and packed tight
1/2 cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 cup chives,chopped finely
1 tsp pepper,freshly ground
1/4 tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well
chilled.

Antipasto Platter

Easy peasy, shows well and tastes great! Jarred roasted red peppers, marinated artichokes, pickled onions, sliced proscuitto, mortadella and salami, olives, several nice Italian cheeses. Buy it all throw it on a platter and look like a hero!

I have another recipe that involves puff pastry so you would need a couple hours of thaw time......probably not in the cards tonight.

Note about the Cup Cup and Can recipe....do NOT use marinated artichokes, use plain canned artichokes or it will be way to oily...ask me how I know! LOL

Take a keilbasi and slice it into rounds. Brown them in butter, then add a jar of pineapple preserves to get warm. Serve with toothpicks.

Mix a jar of wispride cheese spread with a jar of chutney and serve with crackers.

This is really quick and easy if you use a box of crackers instead of fixing the pitas!

Lori's Tuscan Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
Prep Time: 15 minutes Cook Time: 12 minutes Yield: 6 servings 1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.

Depends on what you have on hand and how much time you have, but here are some easy recipes:

Nacho Cups

4 (12 inch) flour tortillas
6 oz Monterrey Jack Cheese, shredded
3 roma tomatoes, diced
½ red bell pepper, chopped
4-5 green onions, chopped
1 (14 0z) can black beans with cumin & spices
¼ c salsa
6 oz Sharp Cheddar Cheese, shredded

Preheat oven to 425 degrees. Spray two 12 cup muffin tins with cooking spray.

Cut each tortilla into 6 wedges, and push each wedge into muffin pan to form a cup.

Layer approx. 1 tsp each of cheese, tomato, pepper, onions, beans, salsa and cheese in each cup.

Cover loosely with foil and bake 5 minutes. Remove foil and bake 10 minutes more until bubbly and cheese is golden.

Makes 24 appetizers

**You could use any ingredients you like in these, try cooked taco meat, diced jalapenos, Mexican rice, pepper jack cheese, etc. for different flavor combinations.

VickiÂs Bean Dip 1 can cheddar cheese soup 1 can chili beef soup 1 can refried beans 1 can diced green chilis 1lb Monterey jack cheese, grated Mix all ingredients in a saucepan or small crockpot until melted. Serve warm with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Ham Pate (Jeannie L) 1 small canned ham 8oz cream cheese, softened dill weed to taste garlic salt to taste Place ham in covered roasting pan and bake at 325 degrees for about 2 hours or until ham is well done and browned. Cut cooked ham into cubes and process in food processor with remaining ingredients until of spreading consistency. Place in serving bowl and chill. Serve with assorted crackers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican Stack\-up Dip 16oz can refried beans 1pkg dry taco seasoning mix 1 avocado, mashed mixed with 2c sour cream 4oz can green chilies 2 tomatoes, diced shredded cheddar cheese Layer ingredients in 9inch square pan and chill. Serve with tortilla chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bruschetta INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 2/3 cup grated Parmesan cheese 1/3 cup finely chopped red onion 2/3 cup diced roma tomatoes 5 tablespoons mayonnaise 1/2 c finely chopped shrimp (optional) Parsley flakes 1 French baguette, cut diagonally into 1/3 inch thick slices \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ DIRECTIONS: Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Linda

You've probably already seen me post this, but it makes a WONDERFUL, failproof, easy appetizer! It takes less than 10 minutes to make.

HARVERT PUMPKIN DIP

 1 package (8 ounces) cream cheese, softened
 2 cups confectioners' sugar
 1 can (15 ounces) solid-pack pumpkin
 3 teaspoons pumpkin pie spice
 1 teaspoon vanilla extract
 1/2 teaspoon ground ginger
 Apple and pear slices; graham crackers (the sticks work best)

DIRECTIONS

In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.

Sorry that recipe is called HARVEST pumpkin dip. I need a nap!

one that always went over well at parties I went to was pickle ham roll ups
1 jar of medium sized whole dill pickles
1 pkg spreadable cream cheese
1-2 pkgs thinly sliced ham.

dry off pickle and cover with layer of cream cheese. overlap the ham so when you roll it up, it will stay on.
then slice into 1/2 inch slices and arrange them on a tray.

This is a simple one to make and yet has a very good taste combination. Everyone really liked these around here.