Maybe you went snorkeling with friends from another boat. Or possibly a hike. Or they just stopped by. Cruising is a very sociable lifestyle, and you want to offer your friends something to eat. But you hadn’t really planned the occasion and now you need something RIGHT NOW!
No need to panic. Aboard Que Tal, I taped a note card inside one of the galley cupboards with a list of “5-Minute Appetizers” that I tried to keep on hand. Then, when the need arose, I just glanced at the list, figured out what would work best, and quickly set it out.
Admittedly, most of these aren’t really recipes but rather things that you might have on hand. And if your tastes are somewhat different, you can create your own list.
Carolyn’s Favorite 5-Minute Appetizers
1. Sliced pieces of fruit (fresh or canned) and a dish of yogurt (slightly sweetened) to dip them in. Cut fruit into bite-sized bits and use toothpicks as skewers.
2. Plate with cheese, crackers, dried apricots and almonds (or whatever you have that’s similar).
3. Olives – get black olives in cans and green olives in the little vacuum seal pouches. Will last almost indefinitely!
4. A block of cream cheese covered in jam (peach, apricot or jalapeno are best). Serve with crackers. NOTE: Cream cheese lasts almost indefinitely if you vacuum seal it before you put it in the refrigerator – leave the foil on and put the plastic over it.
And, if you like this type of a “Quick Reference List,” there’s an entire chapter of them in The Boat Galley Cookbook. These are pretty much “idea lists” for those times when you just need inspiration and cover such topics as lunch ideas, one pot meals, cool food for hot days, warm-up food for cold days, pot luck ideas, meals in a hurry, Mexican, Asian, fresh ideas for using cabbage, recipes that require no fresh foods, great things to take on a hike and more. It even has a longer list of quick appetizer and snack ideas!
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Mary Dixon says
Another use for cream cheese. Soften cream cheese, add can of tuna and liquid smoke to taste. Dip for crackers or veggies.
Devon Thurtle Anderson says
Ooh, that’s good! We always mix it with a can of warm chili for a great tortilla chip dip. YUM!
Carol Ann Getter says
Stir in 1/4 C brown sugar into 1C of Sour Cream (I believe this site has a recipe for making your own Sour Cream). Let it sit for five minutes (longer is better, but five minutes works). Serve it with fruit slices and grapes to dip in it. Very good!
Fair winds,
Carol Ann
Carolyn Shearlock says
Thanks for that one! Sounds good . . . and you’re right — there is a recipe for making your own sour cream.
-Carolyn
Amy says
Pour some Worcester Sauce over cream cheese and serve with crackers.
Iona says
Soya sauce and sesame seeds is also delicious.
marty says
Avocado with with garlic salt and mustard with crackers for dipping is great .It also a great replacement for mayo
Susanna says
If you have the option to pickle yummy interesting things, you’ll have jars on hand to crack open for guests. Some suggestions:
asparrots: a combination of asparagus and carrots, cut to length for a wide-mouth pint jar;
broccoflower: broccoli and cauliflower;
fiddleheads.
The last two look nice with onion and colored bell pepper for color.
Deborah Ison says
This one includes some of the same ingredients you’ve listed in your 5 Minute Appetizers:
– 1 roll herbed goat cheese (cream cheese will likely work too; haven’t tried it)
– 6 tbsp olive oil
– 3 tbsp balsamic vinegar
– 1 tsp dried thyme
– 1 clove minced garlic
– sliced black olives
– Salt & pepper to taste
Slice and lay cheese in a single layer in the bottom of a shallow dish. Mix marinade and pour over cheese. The longer it marinates (eg: overnight) the better it is. Top with sliced black olives before serving. Serve with crackers.
Dana Talkington says
Instead of using jams over cream cheese, try a chutney…our favorite is mango chutney! Serve with pita chips or triscuits.
Jodi Bratton says
I have put cocktail sauce and canned shrimp over cream cheese and served with crackers.
Rusty says
Also, Pickapeppa (sp?) sauce over cream cheese…usually found near the Worcester sauce in our grocery.
Carolyn Shearlock says
We LOVE Pickapepper . . . so much that I wrote a whole post about it! Read here
Sue Bell says
Chop some coriander, mix in some sweet chilli sauce. Poor over cream cheese and serve with crackers.
Cathy says
Just to keep the cream cheese thread going… cream cheese with sweet chili sauce poured over the top. Great with pretzels as well as crackers.
Mary Dixon says
Sliced summer sausage (doesn’t need refrigerated until open) & crackers. I keep cooked frozen shrimp in freezer & serve with cocktail sauce. Doesn’t take long to thaw the shrimp. I also try to keep boiled eggs in frig for quick breakfast & snack. Doesn’t take long to make deviled eggs.
sue says
We love our carrot fip. Everyone has carrots. Cook them till soft then whizz with a clove of garlic, 1 tsp cumin powder and 1 tablespoon olive oil. Other spices could be used as well. 10 minutes from getting on board to having a dip to take to sundowners
Barbara says
We love the little tins of smoked oysters and also the sardines. We try to keep different types of crackers onboard, including at least one gluten-free variety. Fruit that is bite-sized, such as strawberries, grapes and berries are nice to have on hand as well.
Dori says
Along the same lines of “cheese logs”…. I do a nice Goat Cheese Log and drizzle with Honey and top with Raspberries and Pistachios or walnuts… and top with garnish of Mint. Yum !!!
Judith C says
If you have a little time, roll that goat cheese log in coarse ground black pepper, heat until soft then pour the honey on it!
Brian Ross says
A great recipe my wife uses is her homemade version of lox (sp) One box of crackers with a spreadable cheese like Alouette brand or just plain cream cheese topped with a thin slice of smoked salmon. We buy packages of salmon from the grocery store – its very thin so it stores easily in the fridge without taking up space, and one package of smoked salmon, a box of crackers and one cream cheese container takes care of 4 people quite adequately. As a variation, you can also top with a thin slice of cucumber instead of the salmon. Makes for a great snack along with your favorite wine or similar beverage.
Kathy says
This is yummy, and we know first hand! Thank you Brian and Melanie!! ????⛵️
Lori Rackliffe says
This is so simple it’s almost embarrassing. We were invited aboard a lovely boat and one of the items served was celery with fresh lemon juice squeezed over and just a sprinkle of salt. Stalks cut in half. I often have extra celery because you have to buy it in such qty and I don’t use that much. An easy way to use it up… because even stored wrapped in foil, it doesn’t keep forever!
Jason Ellmers says
Philly with Sweet Chilli Sauce is also great on the ‘block of cheese’ theme…. If you have access to it, then a sprinkle of coriander (ccilantro if your american) over the top, lifts it to the next level, even if you are not too keen on it.
Peggy Bjarno says
Buy salmon in the flat package (there are several brands, Chicken of the Sea is one of them) instead of in cans. Use about 1/3 of the salmon mixed with 1/2 brick of cream cheese and some liquid smoke. What to do with the rest of the salmon? Mix with diced green and red pepper, green onion, raw egg, mayo and bread crumbs. Make into two salmon patties for dinner.
Cory Nickerson says
Oh Paz, that pic is priceless
Charlotte Caldwell says
Paz looks like he is waiting for something to drop!
The Boat Galley says
Well, there are a few snacks for her, too.
Charlotte Caldwell says
Sorry, I know Paz is a female!
The Boat Galley says
Eh, it doesn’t bother her. Now, lack of treats IS a problem in her mind 🙂
Charlotte Caldwell says
She must be one of the most adorable boat dogs anywhere!
Jan Bogart says
your ideas are good, and reasonable…some listed below your article are funny! if you are really cruising, have to make do
with what’s on hand.
Pam Baughn says
yum, cream cheese with pepper jelly…
Judith C says
Goat cheese with bell peppers, red, yellow, green.
Boni Rothmann says
I can my own salsa once a year…versatile
Marie Holmes says
I love the Hints from Heloise Olive Spread.
8 ounces cream cheese (regular, low-fat or no-fat), softened
1/2 cup mayonnaise or no-fat mayo/no-fat sour cream
1 cup chopped or sliced green olives or salad olives
2 tablespoons of juice from the olive jar
Dash of ground pepper (more, if you like)
1/2 cup chopped pecans
Not a five minute app; because the flavors need 30-45 minutes to meld; But it is soooo good. And easy.
And here’s another one for a Sundowners party from Food Network
Shrimp Puffs
Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
I’ve made this with crab, ham or salami. I”ve substitued basil for the dill. You can even change up the cheese. They are all ingredients that you might have on hand. And just delicious. (And if you have a small oven on board like I do, you can buy the little cans of biscuits and make half a batch.
Cathleen Speaker Holzknecht says
Cream cheese, bacon crumbles and diced tomato. Combine and serve with crackers.
Deb Dlugosz says
Some salsa from a jar dumped over a block of softened cream cheese, especially with a bag of “Scoop” type chips, is delicious.
Terry Bogart says
A realistic list of snacks. I’m laughing at comments….preheat oven ??….herbed goat’s cheese?….rasberries??? Not ingredients that are readily available everywhere.
Veronique Schelcher says
Love the face of the dog!
The Boat Galley says
And you did notice that she gets an appetizer too?
Veronique Schelcher says
Yes 2 bones!!!
Veronique Schelcher says
no 3!!!
Jenn Cole says
Lovely to see little Paz eyeing off the refreshments … there’s a ‘where’s mine’ kinda look to it ❤
The Boat Galley says
And you notice there are a few for her <3
Jenn Cole says
Yep, saw a few likely snacks for her there too 🙂
The Boat Galley says
Jenn Cole The thing is, she is SO good about not taking anything off the table. She knows they’re hers, but won’t touch them. This is one of my favorite photos of her.
Paula Biles says
MAYO + KETCHUP + GARLIC minced + TARRAGON = a fantastic & fast dip for veggies, especially green peppers or fresh mushrooms.
Adjust each ingredient to taste. Start with about a 2:1 ratio of mayo to ketchup.