High Protein Appetizers to Serve at a Dinner Party

There are numerous reasons to serve high-protein appetizers at your next dinner party. You may need to keep your guests happy and free of hunger pains if serving a buffet dinner or if several guests have delayed arrivals. Or you may simply want to opt for choices that are healthier than appetizers high in sugar or carbohydrates. Sugary foods tend to leave us craving more food which can lead to filling up on the appetizers before your dinner party advances to the main course.

Appetizers high in protein promote a feeling of being satiated, stabilizing blood sugar levels, slowing digestion, and reducing appetite. Better still, there are high protein appetizers for everyone’s dietary preferences including the meat and fish lovers among us, as well as treats specially designed for vegans or vegetarian guests.

Protein-Loaded Appetizers to Love and Serve

Goat Cheese, Prosciutto, Pecans, and Dates

For anyone who enjoys a bite of Italian prosciutto, this cheese and date twist will have mouths watering. They are fancy and easy to prepare.

Ingredients for 12 appetizers:
- 2 tablespoons of pecans, chopped
- 2 oz. of softened goat cheese
- 2 oz. of softened cream cheese
- 12 pitted dates
- 6 halved prosciutto slices
- 1 tsp. of chopped thyme
- Salt and pepper to taste

Blend the ingredients well in a small bowl except for the dates and the prosciutto. Place a dollop of the cheese and pecan mixture on each date and wrap with a half slice of prosciutto. Use a toothpick to secure your wraps. These can be made ahead of time and refrigerated.

Yogurt Deviled Eggs

If you want to limit the mayo, this yogurt version of deviled eggs is a delightfully creamy alternative.

Ingredients for 12 appetizers:
- 6 hard boiled eggs
- 3/8 cup of Greek yogurt
- 1.5 tsp. of yellow mustard
- ¾ tsp. Worcestershire sauce
- 1/8 tsp. minced garlic
- Salt and pepper to taste
- Paprika
- Fresh chopped parsley

Halve the boiled eggs and remove the yolks. Blend the yolks with the mustard, yogurt, Worcestershire sauce, garlic, salt, and pepper until creamy. Spoon the filling into the egg halves. Sprinkle on the chopped parsley and paprika and serve with crackers or even protein chips. It’s difficult to forgo chips at a party, but there’s no need to even when high-protein appetizers are your preference! These can also be served with homemade guacamole.

Honey and Garlic Shrimp

For a warm appetizer, these shrimp treats are tasty and ready in no time.

Ingredients for 12 appetizers:
- 1 lb. raw, deveined, and peeled shrimp
- 2 tbsp. extra-virgin olive oil
- 1 tsp. fresh minced ginger
- 3 minced garlic cloves
- ¼ cup soy sauce
- ½ cup melted honey

Except for the shrimp and olive oil, blend all ingredients. Once well blended, add in the shrimp and coat them thoroughly. Place the shrimp covered in the refrigerator for a minimum of 30 minutes up to a maximum of 12 hours. When ready, heat the olive oil in a pan or skillet. Add in the shrimp and the remaining sauce. Cook the shrimp on each side for a maximum of two minutes. Remove the shrimp from the skillet but continue heating the sauce to thicken it. Place the shrimp back in the skillet with the thickened sauce to coat. Serve while warm.

Vegan Quiche Petites

You can provide these tasty petite and egg-free quiches for vegan guests. They’ll appreciate the thoughtfulness and delight in the flavor.

Ingredients for 12 quiche petites:
- Olive oil spray
- 1 cup water
- ¾ cup chickpea flour
- 4.5 tbsp. nutritional yeast
- 12 chopped sun-dried tomatoes
- ¾ diced medium onion
- 3 minced garlic cloves
- 3 tsp. dried herb flakes
- Salt and pepper as preferred

Preheat your oven to 430°F and coat a muffin tin for 12 with olive oil spray. Blend the flour, yeast, water, tomatoes, and herb flakes. Set aside. Coat a skillet with olive oil spray and sauté the onion and garlic for several minutes until lightly browned. Add these to the flour mixture. Fill the muffin tins with the mixture. Bake until the quiches are firm and browned, approximately 15 minutes. Serve while warm.

Chickpea French Fries

If you love French fries but prefer high protein and oven-baked, these fries will delight vegan and non-vegan guests alike.

Ingredients for 12 servings:
- 12 cups of water
- 6 cups of chickpea flour
- 2 tbsp. Salt
- 2 tbsp. freshly ground pepper
- 6 tbsp. olive oil
- 4 tbsp. minced fresh parsley
- 4 tbsp minced oregano

Oil a 12x15-inch baking sheet and set aside. Fill a pot with water and bring it to a boil. Once the water boils, reduce the heat to medium and add in the chickpea flour very gradually while stirring. Continue to stir for approximately ten minutes or until the mixture is thickened. Add the parsley, oregano, salt, pepper, and olive oil. Once blended, pour the mixture onto the baking sheet, and allow it to cool. Cover with saran wrap and refrigerate for a minimum of an hour.

Preheat the oven to 400°F. Remove the chickpea mix from the refrigerator and slice it into chickpea fry sticks. Place the fries on a baking sheet covered with parchment. Brush your fries lightly with olive oil and bake for about ten minutes. Remove them, flip the fries, and lightly coat them with olive oil. Then bake for another ten minutes. Your fries should be crispy and golden. Serve warm with your favorite dip or sauce.

Nanny to Mommy