Simple Appetizers for Picnics

Picnic meals should be fun and easy to make so that you’d get to spend more time with family and friends. If you want to have a full-course meal, however, you need to prepare delicious appetizers before you can serve your main course.

Avocado Salsa

Ingredients: 4 peeled ripe avocadoes, 1 2/3 cups frozen corn, 5 ounces sliced ripe olives, 5 garlic cloves, 1/3 cup olive oil, 1 onion, 1 sweet red pepper, ¼ cup lemon juice, 1 teaspoon dried oregano, 3 tablespoons cider vinegar, ½ teaspoon pepper, ½ teaspoon salt, and tortilla chips

Preparation: In a bowl mix onion, olives, corn, and red pepper, then combine the other ingredients in a separate container. Toss the second mixture with the first then place in a sealed container to refrigerate overnight. Before serving, toss avocadoes into the salsa then serve with tortilla chips.

Deviled Egg Spread

Ingredients: 6 hard-boiled eggs, toasted sliced bread, 1/3 cup mayonnaise, 2 teaspoons lemon juice, 2 tablespoons Dijon mustard, ¼ teaspoon paprika, ¼ teaspoon black pepper, ¼ teaspoon salt, and 1 tablespoon chives

Preparation: In a bowl, combine mustard, mayonnaise, lemon juice, paprika, and salt and pepper then fold in sliced eggs and a teaspoon of chives. Spread mixture on toasted bread, sprinkle with paprika, and garnish with the remaining chives.

Beer Dip

Ingredients: 1/3 cup beer (or you can use non-alcoholic beer), 16 ounces softened cream cheese, 2 cups shredded cheddar, 1 envelope ranch salad dressing mix, and pretzels

Preparation: Beat cream cheese with dressing mix and beer. Stir in cheddar cheese once the mixture looks smooth. Serve dip with the pretzels.

Cheese and Broccoli Dip

Ingredients: 16 ounces process cheese sauce, 3 cups chopped and drained broccoli, 11 ounces undiluted condensed cream of chicken soup, ½ pound chopped mushrooms, 2 tablespoons seeded jalapeno pepper, and assorted vegetables

Preparation: In a slow-cooker, mix soup and cheese sauce then cover and cook for 30 minutes. Make sure to stir occasionally until the cheese melts. Next, stir in mushrooms, jalapeno, and broccoli then cover and cook for 2 to 3 hours. Serve dip with assorted vegetables.

Glazed Ham Balls

Ingredients: 1 pound cooked and cubed ham, 1 pound ground pork, 1 lightly beaten eggs, 1 cup milk, 1 cup crushed cornflakes, 1 ¼ cup brown sugar, 2 tablespoons ground mustard, ¼ cup vinegar, and ½ teaspoon salt

Preparation: Preheat oven to 350°F while pulsing the ham in the food processor. Add pork, milk, cornflakes, beaten egg, ¼ cup brown sugar, 1 tablespoon ground mustard, and salt. Once mixed, shape into small balls then place in greased baking pans. Create a glaze with a mixture of vinegar, 1 tablespoon ground mustard, and 1 cup brown sugar. Coat the ham balls with it then bake for 30 to 35 minutes.

Antipasto Platter

Ingredients: 4 ounces salami, 15 ounces goat cheese log, 7 ounces roasted and drained red bell peppers, 8 ounces drained and rinsed kalamata olives, 16 ounces drained pickled okra, 2 tablespoons fresh parsley, and assorted breadsticks and crackers

Preparation: Roll the goat cheese in parsley then arrange on a platter with the okra, olives, and red bell peppers. Serve with breadsticks and crackers.