Quantity Appetizer Recipes

Use these quantity appetizer recipes when cooking for a crowd of 50. Double or triple the recipes to serve 100 or more

More Quantity Appetizer Recipes

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Basic Dip for Fifty

8 ounces creamed cheese
24 ounces sour cream

In a mixer, mix cream cheese until softened. Add sour cream and mix until smooth. Chill. Dip can be thinned with milk or buttermilk

Add ingredients to basic dip recipe

Creamy Onion
2 ounces dry onion soup mix
1/4 cup chopped parsley or chives

Blue Cheese
8 ounces blue cheese, crumbled
1½ teaspoons lemon juice
3 tablespoons finely chopped onion
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder

Salsa Dip
Omit sour cream and increase cream cheese to 32 ounces
8 ounces salsa
1/4 cup fresh cilantro, chopped
10 stuffed olives, chopped

1 cup cooked shrimp, clams or crab, finely chopped
1/4 cup finely chopped shallots
1/4 cup chili sauce
1½ tablespoons horseradish sauce

Fruit Dip
Omit cream cheese
1 cup brown sugar or honey
1½ teaspoons vanilla

Hot Artichoke Dip

Serves 50 1-2 tablespoon servings

2 pounds 10 ounces canned artichoke hearts
3 garlic cloves, minced
2 cups mayonnaise
1 teaspoon Worcestershire sauce
3 cups grated Parmesan cheese
Cayenne pepper to taste
Salt and ground black pepper to taste

Preheat oven to350ºF. Drain artichoke hearts well. Chop and place in large mixing bowl. Stir in remaining ingredients. Pour into 2 one-quart oven proof pans or bowls. Bake for 20-25 minutes until heated through. Serve warm with chips or crackers

For a milder flavor, sauté the chopped onion in olive oil until soft

Hot Bacon and Horseradish Dip
Serves 50

2 1/4 pounds cream cheese
3/4 cup milk
3/4 cup chopped onion.
3 pounds bacon slices, cooked, cooled and crumbled; reserve about 1/2 cup for garnish
1 tablespoon horseradish, or to taste

Blend cream cheese and milk well, Add onion, bacon, horseradish. Stir well. Place in small, shallow oven proof containers. Bake at 375 F until hot and bubbly, about 15 mins. Garnish with reserved bacon. Serve hot with raw veggies and crackers. Make up to 2 days ahead, keep covered and chilled.

Guacamole for 50

6 1/2 lbs. avocados
1/2 cup fresh lime juice
1 tsp. ground cumin
1 tsp. hot pepper sauce
Salt and pepper to taste
2 1/4 plum tomatoes, seeded and diced
3/4 cup red onion, diced (about 2 medium onions)
1/4 to 1/2 cup chopped cilantro

Peel, pit and dice avocados. Sprinkle with lime juice and toss lightly. Mix in cumin, hot pepper and salt and pepper. Stir in tomatoes, onion and cilantro. Serve with tortilla chips or use as a side dish.

You will need about 3-4 large platters to make this dip.

Layered Mexican Dip
Serves 50

8 cups refried beans, canned
3 lbs. avocado, peeled, pitted and diced
6 tbls. fresh lemon juice
Salt and pepper to taste
3-3 1/2 cups sour cream
7 -8 cups mild chunky salsa
3 bunches green onions, thinly sliced
3 cups sliced black olives
12 ozs. shredded Cheddar cheese

Divide refried beans evenly and spread on each platter. Blend avocado, lemon juice and salt and pepper. Spread over beans. Blend sour cream and salsa. Spread over avocados. Sprinkle remaining ingredients on top

Italian Meatballs for 50
Makes about 100 2-ounce meatballs. Enough to serve 50 guests, 2 meatballs each

10 pounds ground beef
2 pounds ground pork
1½ ounces soft bread crumbs
1 quart milk
6 eggs
1 cup finely chopped onions
1/4 cup minced garlic
1 cup chopped fresh parsley
4 teaspoons dried oregano, crumbled
2 cups grated Parmesan or Romano cheese
2 teaspoons salt, or to taste
2 teaspoons ground black pepper
Pinch cayenne pepper

Mix all ingredients by hand in a large mixing bowl until just blended. Do not over mix. Form meatballs. Place in a single layer on two 12 x 20 x2-inch baking pans. Bake at 325ºF, about 1½ hours. Drain excess fat

Italian Tomato Sauce: Use 1 gallon of your favorite pasta sauce. Pour some of the sauce over meatball sin the last 30-45 minutes of cooking. Serve in additional heated sauce

Barbecue: Use 1 gallon (64-ounces) of your favorite sauce. Pour some of the sauce over meatballs in the last 30 minutes of cooking. Serve in additional heated sauce
Chili: Mix 3 quarts chili sauce with 1 quart of water. Pour sauce over meatballs in the last 30 minutes of cooking.

Spicy Garlic Shrimp for 50
16 lbs large shrimp, peeled, deveined, tail on if desired
2 cups olive oil
1/2 cup finely minced garlic
1 tbsp. red pepper flakes

Combine shrimp, oil, garlic and red pepper. Marinate at room temperature fo 30 minutes or refrigerated for 1 hour. Cook shrimp in batches in a large skillet over medium-high heat until pink. Serve at once.

Hot Wings for 50

1 1/4 quart spicy barbecue, Buffalo wing sauce or other favorite sauce
1 tsp. red pepper flakes
20 lbs whole chicken wings or drummettes

Mix barbecue sauce and red pepper flakes. Pour about 1/2 of sauce over chicken wings and mix to coat evenly. Place wings on a shallow baking sheet in one layer (you will need multiple baking sheets).

Bake at 400F for about 15 minutes. Brush with some of the sauce. Bake another 15-20 minutes or until browned and an internal temperature of 165º F is reached. Heat remaining sauce and pour on wings just before service.


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