Bridal shower appetizer recipes

No two brides are alike, so the appetizers served at a bridal shower should be as unique as the bride is. The next time you’re asked to throw — or take part in — one of the bride’s special days, pass along a few of these recipes from a food giant from across the pond: Kraft. Famous in Canada, these recipes are quick and easy to whip up — and they’re absolutely delicious.

Bridal shower cupcakes

Make a note: Though these recipes call for Kraft products, you can replace them with generic versions from your grocery store.

Spring Veggie Pizza Appetizer


  • 2 packages(8 ounces each) refrigerated reduced-fat crescent dinner rolls
  • 1 tub  (8 ounces) Philadelphia 1/3 Less Fat than Cream Cheese
  • 1/2 cup Miracle Whip dressing
  • 1 teaspoon dill weed
  • 1/2 teaspoon onion powder
  • 1 cup each chopped sugar snap peas and quartered cherry tomatoes
  • 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
  • 3 green onions, chopped


  1. Heat oven to 375 degrees F.
  2. Unroll each package of dough into two rectangles. Press onto bottom and up sides of 15 x 10 x 1-inch pan, firmly pressing seams and perforations together to seal.
  3. Bake 11 to 13 minutes or until golden brown; cool.
  4. Mix reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust.
  5. Top with remaining ingredients. Refrigerate two hours.

Baked Crab Rangoon


  • 1 can (6 ounces) white crabmeat, drained, flaked
  • 4 ounces (1/2 of 8-ounce package) Philadelphia Neufchatel Cheese, softened
  • 2 green onions, thinly sliced
  • 1/4 cup Kraft Light Mayo Reduced-Fat Mayonnaise
  • 12 wonton wrappers


  1. Heat oven to 350 degrees F.
  2. Mix first four ingredients.
  3. Place one wonton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
  4. Bake 18 to 20 minutes or until edges of cups are golden brown and filling is heated through.

Cool Lime Shrimp Bites


  • 1/4 cup Kraft Real Mayo Mayonnaise
  • 1/4 cup Breakstone’s or Knudsen Sour Cream
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/2 pound cooked shrimp, coarsely chopped
  • 24 Ritz Crackers
  • 1/4 cup chopped seeded tomatoes
  • 2 tablespoons chopped cilantro


  1. Mix first four ingredients in medium bowl. Stir in shrimp.
  2. Spoon onto crackers; top with tomatoes and cilantro.

Quick Tip: As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough, rubbery texture. If precooking for a recipe, add the peeled and deveined shrimp to a pot of boiling water and cook just until they turn pink and begin to curl — only a few minutes. Drain and rinse under cold water.

Angel Lush Cupcakes


  • 1 package (16 ounces) angel food cake mix
  • 1 package (3.4 ounces) Jell-O Vanilla Flavor Instant Pudding
  • 2 cans (8 ounces each) Dole Crushed Pineapple in Juice, undrained
  • 1 cup thawed Cool Whip Whipped Topping
  • 2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries) 


  1. Heat oven to 375 degrees F.
  2. Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 minutes or until tops are golden brown and cracks feel dry.
  3. Cool cupcakes in pans 10 minutes; remove to wire racks. Cool completely.
  4. Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
  5. Top with berries.

Quick Tip: If you can’t bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.

More entertaining tips

Bridal shower drink recipes
Weeknight entertaining: Quick meals to whip up
Inexpensive ways to throw a dinner party


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