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Satisfy pre-dinner munchies with these mouthwatering recipes.

Appetizers

Ingredients

Steps

Nutritional information

Praline Goat Cheese Truffles

Chop pecans finely; place in shallow dish. Scoop (or form) goat cheese into 16 (1/2-inch) balls.

Roll cheese balls into pecans, pressing with fingertips to adhere. Chill until ready to serve.

Cranberry, Gorgonzola, and Bacon Phyllo Cups

Preheat oven to 375°F. Arrange phyllo shells on baking sheet.

Combine cheese and bacon. Fill each shell with about 1 teaspoon each cheese mixture and cranberry relish. Bake 7–8 minutes until cheese begins to soften. Meanwhile, chop rosemary finely.

Remove from oven; top evenly with rosemary. Serve

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Nashville Hot-Style Chicken Dip

Preheat oven to 425°F. Set cream cheese out to soften. Bake chicken following package instructions, then let stand to cool; reduce oven to 375°F.

Shred cheese (2 cups). Chop pickle chips coarsely. Combine cream cheese, mayonnaise, sour cream, wing sauce, lemon-pepper seasoning, red pepper, paprika, and garlic powder. Beat with electric mixer until smooth and creamy. Add 1 ½ cups shredded cheese, ⅓ cup pickles, and ⅓ cup green onions; stir until well blended.

Chop chicken coarsely; reserve ¼ cup. Stir remaining chicken into cream cheese mixture until combined. Transfer dip to cast-iron skillet (or 2-quart baking dish); top with reserved chicken and remaining ½ cup cheese.

Bake 15–18 minutes until cheese has melted and center is 165°F. Let stand 10 minutes to cool. Garnish with remaining pickles and green onions. Serve with crackers.