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–+ servings

Party Munchies

This party platter brings three little snack attacks to the table, because apparently one appetizer was not dramatic enough. Creamy seafood wonton cups, pepper jack spinach dip, and sausage zucchini stackers make this the kind of spread people pretend they only came over to “sample”.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Appetizer
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 8 ounces chive onion cream cheese
  • 1 cup chopped surimi
  • 1 cup chopped cooked shrimp
  • ¼ cup sliced green onions
  • 1 tablespoon soy sauce
  • 24 wonton wraps
  • 8 ounces cream cheese
  • ½ cup diced pimentos
  • ½ cup diced green chiles
  • 2 cups shredded pepper jack cheese
  • 1 cup chopped spinach
  • 1 cup chopped artichoke hearts
  • 12 ounces smoked sausage sliced into 24 rounds
  • 1 tablespoon canola oil
  • ½ cup light mayonnaise
  • ¼ cup basil pesto
  • 2 medium zucchini sliced into 24 thick rounds
  • 24 slices cracker-cut cheddar cheese
  • 24 fresh basil leaves
  • 24 toothpicks

Instructions

  • Make the Neptune Filling: Add the chive onion cream cheese, chopped surimi, chopped cooked shrimp, sliced green onions, and soy sauce to a food processor. Pulse until the mixture is combined but still slightly chunky.
  • Fill the Wonton Cups: Place the wonton wraps into the cups of a mini muffin pan. Spoon about 1 tablespoon of the seafood filling into each wonton wrap.
  • Bake the Neptune Cups: Bake at 350°F for 5 to 7 minutes, or until the wonton edges are lightly crisp and the filling is hot.
  • Mix the Pepper Jack Spinach Dip: Add the cream cheese, diced pimentos, diced green chiles, shredded pepper jack cheese, chopped spinach, and chopped artichoke hearts to a mixing bowl. Stir until everything is evenly combined.
  • Bake the Dip: Spread the dip mixture into a small baking dish. Bake at 350°F for 15 to 20 minutes, or until the dip is hot, creamy, and bubbly around the edges.
  • Brown the Sausage: Heat the canola oil in a skillet over medium heat. Add the smoked sausage slices and cook for 3 to 5 minutes, turning once, until both sides are browned.
  • Make the Pesto Mayo: Add the light mayonnaise and basil pesto to a small bowl. Stir until smooth.
  • Prepare the Zucchini Base: Slice the zucchini into 24 thick rounds. Spread a small spoonful of pesto mayo on top of each zucchini round.
  • Build the Stackers: Place one cracker-cut cheddar slice on each zucchini round. Add one fresh basil leaf and one browned sausage slice on top.
  • Secure and Serve: Push one toothpick through each stacker to hold it together. Serve the Neptune Cups, Pepper Jack Spinach Dip, and Sausage Zucchini Stackers as one party appetizer spread.