It’s easier than you think to create delicious appetizers that will impress your guests this Memorial Day weekend. When you commemorate those who fought for our freedom, try these five ideas to make the occasion extra special.
1. Fresh Salsa
½ cup red onion
5 chili peppers, mixed to taste
1 clove garlic
2 teaspoons lime juice
1 teaspoon salt
½ cup cilantro
Chop the tomatoes, red onion, peppers, garlic, and cilantro. Stir them together in a mixing bowl with the lime juice, lemon juice, and salt. Chill for at least one hour before serving with tortilla chips. Makes approximately 4 cups.
Consult this heat chart when choosing your peppers.
For a more spreadable salsa, put the mixture and 2 teaspoons vegetable oil into a blender and pulse several times.
2. Deviled Eggs with Tuna
6 hard-boiled eggs
1 5-ounce can chunk light tuna in water
2 tablespoons mayonnaise
1 teaspoon prepared mustard
Halve each egg lengthwise. Scoop out the yolks and place in a mixing bowl. With a fork, mash yolks together with drained tuna, mayonnaise, and mustard until thoroughly combined. Spoon yolk mixture into egg halves and sprinkle with paprika. Serve chilled. Makes 12 deviled eggs.
3. Clam Dip
16 ounces sour cream
1 envelope dried onion soup mix
1 6 ½-ounce can chopped clams
½ teaspoon Worcestershire sauce (or more, to taste)
green onion tops (optional)
Combine sour cream, soup mix, drained clams, and Worcestershire sauce. Chill 1-2 hours. Just before serving, chop green onion tops and garnish the dip with them. Serve with chips. Makes about 2 cups dip.
4. Fruit with Honeyed Yogurt Dip
2 cups vanilla yogurt
¼ cup honey
1 tsp. ground cinnamon
Fresh fruit for dipping
Stir yogurt with honey and cinnamon. Serve chilled, with fruits such as strawberries, sliced apples or pears. Serves 8.
Tip: Brush apple or pear slices with lemon juice to preserve their color.
5. Melon Wrapped with Prosciutto
1 cantaloupe, honeydew, or Galia melon.
12 ounces prosciutto
Cut melon into 2-inch chunks. Wrap a thin slice of prosciutto around each chunk and secure with toothpicks. Serve chilled. Makes about 12.
Tip: For an easy way to cut up melon, see here.