Dinger Food

25 BEST PARTY FOOD RECIPES!

25 BEST Party Food Recipes! image

My top 25 Party Food Recipes! Here's a printable list with links to the recipes listed in this post (so you don't have to print out this whole post with all the photos :) ) Also browse the full Party Recipes collection!

Provided by Nagi

Number Of Ingredients 12

Ingredients

Vietnamese Rice Paper Rolls
Cocktail Meatballs
Cheese & Garlic Crack Bread
Crispy Parmesan Roasted Potatoes
Salami Cream Cheese Roll
Smoked Salmon Appetizer Bites
Cheese and Bacon Potato Skins
Sausage Rolls
Stay Crispy Movie Popcorn
Prawn Dipping Sauces
Chargrilled Vegetable Platter
Coconut Prawns/Shrimp with Thai Mango Dipping Sauce

Steps:

Queso Dip (Mexican Cheese Dip)
Guacamole
Hot Corn Dip
Bacon Dip
Hummus
Pig Out Salsa
French Onion Dip (also see Soup Mix dip version, retro classic!)
Festive Italian Cheese Log
Spinach Artichoke Dip
Smoked Salmon Dip
Restaurant Style Salsa
Crudites Platter - see Hummus recipe
2 Minute Festive Brie
Herb Chilli Feta
Cheese Truffles
Crispy Baked Buffalo Wings
Crispy Baked Wings with Honey Garlic Sauce
Sticky Chinese Chicken Wings

DINGER

Dinger image

Make and share this Dinger recipe from Food.com.

Provided by Vseward Chef-V

Categories < 15 Mins

Time 3m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 ounce Fresca soda
1/2 ounce vodka
1/2 ounce Chambord raspberry liquor
1/2 ounce Licor 43

Steps:

Add all ingredients to shaker filled with ice, shake, strain & pour shots.

Nutrition Facts : Calories 8.7

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Total Time 20 mins
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Place the spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.)
To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
Place a tortilla on a cutting board, and spread it with 1/3 cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time.

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