Harry & David
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Appetizer Recipes

It's easy to get your party off to an impressive start. All of our tempting appetizer recipes feature Harry & David Salsas, Dips, and open-and-enjoy Appetizers for quick, easy-to-share starters – perfect for impromptu gatherings. Just keep your Harry & David favorites on the pantry shelf, and you'll be ready to entertain at a moment's notice.

BBQ Smoked Salmon And Avocado Canape

  • 1 six-ounce package Harry & David Wild Alaskan Smoked Salmon
  • 1/2 cup Harry & David Original Oregon Trail BBQ Sauce
  • 9 each Harry & David 3 Seed Hors d Oeuvre Crackers
  • 1/2 small Hass Avocado
  • 1/4 cup green onion (thinly sliced)
  • 1 teaspoon lemon juice
  • Pinch kosher salt and black pepper
Carefully pull salmon from package, place onto a cutting board and gently remove the skin. Cut into 17-18 even sized pieces and place on foil covered toaster oven pan. Preheat toaster oven set to broil. Place salmon on pan and apply 3/4 teaspoon BBQ sauce to each piece. Broil 1" away from element for 5 minutes, rotate pan and cook for an additional 5 minutes. Meanwhile slice avocado and mix with lemon juice, slice the green onions and cut the crackers in half, using a serrated knife. To assemble add 1/2 teaspoon BBQ sauce to each cracker, top with broiled salmon, avocado slice and green onions. Finish with a large pinch of salt and pepper.
Yields: 18 hors d oeuvres.

Coconut Shrimp with Mango Relish

  • Non-stick cooking spray
  • 24 medium shrimp, peeled and deveined
  • 1/2 tablespoon garlic and herb seasoning
  • 1/4 tablespoon black pepper
  • 1 egg, well beaten
  • 3/4 cup flour
  • 1/4 cup shredded coconut
  • 1 jar Harry & David® Chunky Mango Relish
Preheat oven to 425 degrees. Coat large baking sheet with non-stick cooking spray. Sprinkle shrimp with garlic and herb seasoning blend and pepper. Place egg, flour, and coconut in small separate bowls. Dip shrimp first in egg, then in flour, and then back in egg, then liberally in coconut. Place shrimp on baking sheet. Bake until golden and crisp for at least 15 minutes. While shrimp is baking, heat Harry & David Chunky Mango Relish in small saucepan; bring to a simmer; cover and keep warm until ready to serve. Serve shrimp with warmed Harry & David Chunky Mango Relish as a dipping sauce.

Cream Cheese Kicker Dip

  • 1/2 jar Pepper and Onion Relish
  • 1 8-ounce package Cream Cheese
Blend one 8-ounce package of softened cream cheese in a mixing bowl until smooth. Add 1/2 jar any flavor Relish. Blend well. Serve with crisp tortilla chips or snack crackers.

Honey Dill Salmon Spread

  • 8 oz. Harry & David® Smoked Salmon
  • 8 oz. Harry & David® Cream Cheese at room temperature.
  • 1 Tbsp. Harry & David® Honey Dill Mustard
  • 1/2 cup chopped Harry & David® Pecans
  • 1/2 cup chopped fresh parsley
Mix salmon, cream cheese and mustard together and shape into a log or ball. Mix chopped parsley and chopped pecans. Roll the salmon in the chopped pecans and fresh parsley. Chill for one hour. Serve with Harry and David crackers.

Peaches Castellano

  • 6 Oregold® Peaches, halved and pitted
  • 12 tbsp Rogue Creamery or other blue cheese, at room temperature
  • 12 tbsp Harry & David® almonds or pecans, chopped
  • 12 tbsp honey
Lightly oil and preheat grill to medium high. Grill the peaches cut side down until well marked and lightly cooked. Arrange the peaches cut side up on six plates. Fill each cavity with a tablespoon of blue cheese and a tablespoon of nuts. Drizzle honey over the peaches.

Seven Layer Black Bean Dip

  • 1 jar Harry & David® Havana Black Bean Dip
  • 2 jars Harry & David Salsa (your choice)
  • 1 jar Harry & David® Pepper and Onion Relish
  • 8 ounces cream cheese
  • 1 brick Monterey Jack cheese, shredded
  • 1 brick cheddar cheese, shredded
  • 16 ounces sour cream
  • 1-2 tomatoes, diced
  • 1/2 head lettuce, shredded
  • 1 can sliced black olives
  • 2 bags Harry & David® Multigrain Chips
In a deep casserole dish, layer in the following order:
1 jar Black Bean Dip
1 jar Salsa
8 ounces sour cream
1 jar Pepper and Onion Relish
Mixture of 8 ounces sour cream and cream cheese
1 jar Salsa
Top with cheeses, tomatoes, lettuce and olives. Serve with Multigrain Chips.

The Greatest Appetizer Ever

  • 1 Lb. Monterey Jack cheese, grated
  • 1 Lb. cheddar cheese, grated
  • 6 Eggs, lightly beaten
  • 1 Can (12 oz.) evaporated milk
  • 1/2 C. Pepper and Onion Relish, drained
  • 2 Cans (4 oz.) Chopped green chilies, well drained
Preheat oven to 350º F. In a large bowl, combine the cheese, eggs, milk and relish. Line a 9"x13" baking pan with the chilies. Pour cheese mixture over the chilies and bake at 350º F. for 40 mins. Cool pan for 5 mins. before cutting into small square pieces. Serve warm or at room temperature — tastes great either way.