Loading

recipes

dish type: Appetizers


spinach and artichoke dip

No matter the occasion, I love whipping up a batch of everyone’s favourite TV snack, this deliciously creamy spinach and artichoke dip. This can be served cold right after mixing, or baked to golden bubbly perfection for those wanting something a little more...

VIEW RECIPE

pulled pork sliders

Pulled pork is an annual summertime tradition, from beaches, to picnics to BBQ’s, it’s a crowd-pleasing favourite. For a spin on this classic, I like to serve pulled pork on lesley stowe raincoast crisps® original with tangy slaw for a bite sized version with great...

VIEW RECIPE

smoky chickpea dip

No matter which team your crowd is cheering for on Super Bowl Sunday, we’re sure they’ll love this smoky, tangy twist on traditional hummus. The smoked paprika adds an intense depth of flavour that will take your guests by surprise and fits perfectly alongside...

VIEW RECIPE

lesley’s chocolate curls

Chocolate curls are the best of both worlds – pretty and delicious. They’re easy to make and versatile, using different kinds of chocolate to achieve different results and visual effects. White chocolate, milk chocolate and dark chocolate are all great options and provide a variety of flavours! Try pairing with lesley stowe raincoast crisps® salty date and almond served with orange marmalade and a bold...

VIEW RECIPE

olive and fig tapenade

This is a bit of a twist on traditional tapenade. The figs add sweetness and soften the salty bite of the olive. They also provide an interesting texture. Serve this with toasted baguette rounds. It makes an interesting pizza topping, or try it as a filling in a...

VIEW RECIPE
lesley’s swiss fondue

lesley’s swiss fondue

Swiss fondue is a classic, that makes a delicious appetizer for any gathering. In addition to being rich and creamy, it can appeal to a variety of tastes by being served with a selection of accompaniments like: cured meats, seafood, boiled potatoes, vegetables, fruits and lesley stowe raincoast crisps®. Whether you prefer shrimp and asparagus or lesley stowe raincoast crisps® cranberry and hazelnut with salami, a night gathered around a pot of fondue is a night well...

VIEW RECIPE

lesley’s baked camembert

In our house, whether it’s a birthday, anniversary or holiday, getting together with family and friends means cocktails and canapés. Hosting an hors d’oeuvres party doesn’t have to be complicated nor a lot of work. Make entertaining easy with a few key passed...

VIEW RECIPE

artichoke spread

This spread is so easy to make and is delicious warm or cold, but I prefer it when the flavours are quickly melted together under the broiler. For a simple and savoury snack, try spreading on lesley stowe raincoast cheese crisps™ parmesan and...

VIEW RECIPE

new orleans style muffuletta

Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavour, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. It’s a staple in my fridge; I love to serve it on the original raincoast crisps® or baguette slices, either straight up or partnered with fresh Canadian mozzarella burrata or fresh...

VIEW RECIPE

East Coast lobster roll filling

What better way to celebrate Canada Day than with your favourite Canadian ingredients? Try this authentic East Coast lobster roll filling appetizer that will have your guests reaching for seconds. They’re great to pass around the party and really embrace the flavours of...

VIEW RECIPE

caramelized onion and canadian blue cheese dip

Looking for some last minute entertaining inspiration? This dip cooks up in just minutes. Be sure to give yourself an extra 30 minutes to chill it in the fridge if you can, and serve with some extra caramelized onions for...

VIEW RECIPE

spiced apple and brie

Try this take on classic apple pie served on top of lesley stowe raincoast crisps®. Not only will you get to spend more time enjoying the festivities, they make a great miniature dessert that can be passed amongst...

VIEW RECIPE