When I have a large group over for dinner, I like to set out appetizers for the guests. Everyone usually hangs out in the kitchen and visits while I finish preparing the meal. With the holiday coming up, I thought it’d be a good idea to share some of my favorite appetizers.

Stuffed Mushroom Caps
1-1/2 lbs. mushrooms
1 Tbsp. olive oil
2 c. baby spinach, chopped
2 cloves garlic, minced
1/2 c. sour cream
1/2 c. cream cheese, softened
1/3 c. mozzarella cheese, grated
1 pinch each salt, pepper and cayenne

Clean the mushrooms and remove the stems. You may discard the stems, but I recommend keeping them for another use. Heat olive oil in a skillet and cook the spinach until it wilts. Add garlic and cook a couple of minutes. Remove from heat.

Combine the cooked spinach and garlic with the sour cream, cheeses and seasonings. Spoon the mixture into each mushroom cap and place them on a baking sheet prepared with cooking spray. Bake in a 400-degree oven for 12-15 minutes.

Dill Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 c. dill pickle relish, drained
1/4 c. onion, finely chopped
1-1/2 c. cheddar cheese, grated
1 Tbsp. Worcestershire sauce
2 Tbsp. mayonnaise
2 Tbsp. fresh parsley minced

Combine all ingredients except the parsley until blended well together. Shape into a ball and cover with plastic wrap. Refrigerate for several hours. When time to serve, sprinkle the cheese ball with parsley, place on a platter and surround it with your favorite crackers.

Spinach and Walnut Pesto
1 c. fresh spinach, packed
3 oz. walnuts, toasted and chopped
2 cloves garlic, smashed
1/8 tsp. nutmeg
1 c. Parmesan cheese, grated
1/2 c. olive oil

Combine spinach, walnuts, garlic, nutmeg and cheese in a food processor and pulse a few times. Use a spatula to clean the sides of the processor and push the ingredients back down. Turn the processor on and drizzle in the olive oil. Serve with toasted French bread slices or pita chips. The pesto is also delicious served over hot pasta.

Spicy Meatballs
1-1/2 lb. ground beef
2 cloves garlic, minced
1 egg
1 tsp. Dijon mustard
1 Tbsp. capers, coarsely chopped
1/2 c. Italian bread crumbs
1/2 lemon, juiced
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients and shape into small balls (about 1-1/4 inch in diameter). Prepare a sheet pan with cooking spray and scatter meatballs so that there is space between each one.

Cook in a 350-degree oven for 15 minutes. Remove from the oven and turn each meatball over. Return the pan to the oven and cook for another 10 minutes or until done and nicely browned. Serve with toothpicks or bamboo skewers.