12 Days of Christmas – Day 6 – The Perfect Tree
December 7, 2013
12 Days of Christmas – Day 8 – Stocking Stuffers for Him
December 9, 2013

12 Days of Christmas – Day 7 – Appetizers

12 Days of Christmas


 Day 7 ~ Appetizers 



I absolutely love Christmas and all of the wonderful traditions my family has. Every year on Christmas Eve we have a very competitive games night and we all bring appetizers and hang out.  It’s my favourite tradition of them all!


Here are some of the appetizers I’m making this year…



Crockpot Buffalo Chicken Dip





8 oz. Cream Cheese (room temperature)

1/2 cup Ranch Salad Dressing

1/2 cup Sour Cream

1/2 cup Frank’s Red Hot

1/2 cup Shredded Tex Mex Cheese

24 oz. Chicken (I recommend using a rotisserie chicken, diced)



  1. In a mixing bowl combine cream cheese, ranch, sour cream, and Frank’s Red Hot until well blended.
  2. Stir in diced chicken.
  3. Stir in 1/2 cup of grated cheese.
  4. Put mixture into crockpot.
  5. Serve warm with celery sticks, tortilla chips, pretzels, pita chips or crackers.





Sausage Stacks




Chorizo Sausage (or whatever dry sausage you like)

Goat Cheese, Feta or Bocconcini Cheese

Green Olives



Combine all ingredients on a toothpick and serve!





Nicky’s Spinach + Crab Dip





1 cup of Mayo

1 cup of Sour Cream

1 pkg knorrs Leek Soup Mix

1tbs Lemon Juice

1tbs Seasoning Salt

2-3 Chopped Green Onion

1 pkg Chopped Frozen Spinach (thawed)

1 can Crab Meat


  1. Combine mayo, sour cream, soup mix, lemon juice, seasoning salt, green onion, spinach and crab.
  2. Refrigerate for 2 or more hours.
  3. Serve with crackers or tortilla chips.




Gillian’s Cheese Ball 




8 oz. Cream Cheese

2 cups Gouda or Colby Cheese (shredded)

1/4 Chopped Fresh Chives (or green onions)

1/4 cup Sliced Oil-Packed Sun-Dried Tomatoes (drained)

2 Crushed Garlic Cloves

3/4 cups Toasted Pecans


  1. Mix softened cream cheese and shredded cheese in mixer (or hand mix if you have no mixer).
  2. Add chives, tomatoes and garlic.
  3. Shape into 1 or 2 balls or logs. Roll in pecans.
  4. Refrigerate until firm.
  5. Serve with crackers.




Jumbo Shrimp Cocktail





2 tbs Old Bay Seasoning

1 Lemon (halved)

1 tsp Granulated Garlic

1 Clove Garlic (finely minced)

1/2 tsp Chili Powder

1 tsp Salt

24 Extra Large Tail-on Raw Shrimp


  1. Add old bay, lemon, granulated garlic, garlic, chili powder, and salt to an 8 quart pot of water. Bring to a boil.
  2. Add the shrimp to the boiling water.
  3. Remove the shrimp when they are bright pink.
  4. Immediately drain and place shrimp into ice water.
  5. Peel and serve with cocktail sauce and lemon.



Cocktail Sauce


1 1/4 cup Ketchup

1 tbs Horseradish

1/2 tsp Tabasco

1 dash Worcestershire

1/2 Lemon (juice)

1/2 clove Garlic (finely minced)

1 tbs Cilantro (finely chopped)


1. Combine all of the ingredients and refrigerate until ready to serve.


I have gathered these recipes from friends, family and trial and error. I hope you enjoy them! Check out more appetizer recipes from Dayle Sheehan Interior Design:






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1 Comment

  1. GILLIAN says:

    I will def be trying these recipes out

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