While I think everyone would agree that the meal is what makes or breaks a dinner party or gathering, I would raise the argument that appetizers are responsible for setting the stage, whether it be for success or failure.

These bite-sized snacks are the base upon which your meal is built.

If you have a sub-par appetizer offering, then the meal is sure to suffer as a result.

However, if you take them seriously, appetizers have the power to elevate the main course to a level that is otherwise unreachable on its own.

The first offering I will talk about, and probably my favorite on the list, is fried mozzarella, or mozzarella sticks.

I would venture to say that most of you probably know what these tasty little treats are, but for the uninitiated, I will explain.

Essentially, it is breaded, fried mozzarella string cheese.

I prefer mine dipped in marinara sauce, but I have seen some who prefer ranch dressing. Whichever way you like them, I think they make an excellent addition to any pre-meal layout.

The second dish I will mention is fried pickles.

Fried pickles are offered at most restaurants as appetizers, and for good reason.

The crispy texture paired with the flavor is amazing. It is also another dish that offers itself to multiple dipping combinations.

I have seen anything from ranch dressing to olive oil. As I like to say, the only limit is your imagination.

The final appetizer I will mention is spinach and artichoke dip.

This is surely to be a favorite of many due to its creamy consistency and rich flavors.

It is also paired well with pita chips for dipping, but that is just a suggestion. You can dip just about anything in it and I’m sure it would be delicious.

So, next time you are planning a dinner party or some other gathering, remember the appetizers, because it is what can ultimately help an event sink or swim.

MOZZARELLA STICKS
Recipe courtesy of allrecipes.com

2 large eggs, beaten
¼ cup water
1 ½ cups Italian seasoned bread crumbs
½ teaspoon garlic salt
2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups oil for frying, or as needed
1 (16 ounce) package mozzarella cheese sticks

■ Whisk water and eggs together in a small bowl.
■ Mix bread crumbs and garlic salt together in a separate, medium bowl.
■ Blend flour and cornstarch together in a third bowl.
■ Heat oil to 365 degrees in a large, heavy saucepan.
■ Dredge a mozzarella stick in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl.
■ Press into bread crumbs to coat. Place the breaded mozzarella stick on a plate or wire rack. Repeat with remaining mozzarella sticks.
■ Use a spider spoon or a pair of tongs to lower 3 to 4 mozzarella sticks into the hot oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Repeat to fry remaining mozzarella sticks.

FRIED PICKLES
Recipe courtesy of thepioneerwoman.com

Vegetable oil, for frying
2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup buttermilk
1 egg
1 16-ounce. jar dill pickle chips, drained and patted very dry
■ Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375 degrees.
■ In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika and garlic and onion powders.
■ In a separate wide, shallow bowl, whisk the buttermilk and egg to combine.
■ Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine.
■ Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes.
■ Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles.
■ Serve immediately with ranch dressing for dipping.

SPINACH AND ARTICHOKE DIP
Recipe courtesy of foodnetwork.com

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 tablespoons mayonnaise
1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

■ Preheat the oven to 375 degrees.
■ Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, for 4 to 5 minutes.
■ Add garlic and cook for an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
■ In the bowl of a food processor, combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
■ Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.