Appetizer Cups

Gyro Cups

1. Cook Italian-flavored chicken sausage according to package directions. Cool 15 minutes; cut into slices. Spoon purchased tzatziki sauce into cups. Add cucumber spears, cherry tomatoes, halved mini peppers, chicken sausage, pita chips, and black olives.

Crab Rangoon Cups

1. Preheat oven to 400°F. Halve wontons diagonally. Place on parchment paper-lined baking sheets. Lightly brush wonton chips with olive oil; sprinkle with garlic salt. Bake 8 to 10 minutes or until crisp. In a medium bowl beat 1 8-oz. pkg. softened cream cheese, 1 5-oz. can well-drained crab meat, 1/4 cup sour cream, 1/4 cup sliced green onions, 1/4 tsp. garlic powder, and 1/8 tsp. cayenne pepper. Spoon dip into cups and top with Thai chile sauce. Add wonton chips and snap peas for dipping.

Charcuterie Cups

1. Add pistachios or pecans to cups. Fill with cut-up cheese such as sharp cheddar, Gruyere, or Brie; sliced pepperoni, salami, or prosciutto; apple slices, grape clusters, or dried apricots; and bread or crackers such as sliced French baguette bread, mini naans, or wheat crackers.

Chocolate Mousse Dip Cups

1. In a medium bowl beat 1 8-oz. pkg. softened cream cheese and a 7-oz. jar marshmallow créme with a mixer until smooth. Gradually beat in 1/4 cup unsweetened cocoa powder and 1 tsp. vanilla. Fold in 3/4 cup thawed, frozen whipped dessert topping. Spoon dip into cups. Top with apple or pear slices, fresh strawberries, or pineapple chunks and angel food cake chunks, graham crackers, or pretzels.