Easy prep-ahead party appetizers

These fresh and fast bites are sure to be the hit of any get-together

Pepper-Feta Dip
ACTIVE TIME: 10 min. TOTAL TIME: 15 min. SERVES: 8

A touch of cheese and balsamic infuse this bowl with a creamy kick

1 Heat oven to 300°F. Brush both sides of pita bread with butter. Transfer to baking sheet. Bake until lightly browned, 5-7 min. Transfer to rack; let cool. Cut each into 8 wedges.

2 In food processor, puree peppers, cheese, cream, breadcrumbs and vinegar until smooth. Transfer to serving bowl. Serve with pita wedges.

Per serving: Cal. 240 Pro. 7g Carb. 24g Fiber 1g Sug. 5g Chol. 40mg Sod. 650mg Total fat: 12g Sat. 8g

Corn kernels make a sweet topper; sub in more fresh herbs if you prefer

Deviled Eggs
ACTIVE TIME: 15 min. TOTAL TIME: 25 min. SERVES: 8

1 In pot, combine eggs with enough water to cover by 1"; over high heat, bring to a boil. Cover. Remove from heat; let stand 10 min. Drain. Cover eggs with cold water. When cool enough to handle, peel and halve.

2 Transfer egg yolks to bowl, reserving whites. Using fork, mash yolks with mayonnaise and Dijon; stir in onion, ½ tsp. salt and 1/4 tsp. pepper. If using, spread alfalfa sprouts over serving platter. Transfer whites, cut side up, to platter. Dividing evenly, spoon yolk mixture into egg white halves. Top with corn. If desired, garnish with fresh thyme sprigs.