Mayonnaise-rich retro Christmas appetizer recipes from 1965

Retro Christmas appetizer recipes from 1965

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The secret of these retro Christmas appetizer recipes

What’s the secret behind those piping hot and bubbly cheese canapes? Hellman’s. And lending a certain can’t-be-copied something to that divine pate.

And what makes “standing room only” around those plates of cucumber bites, deviled eggs, ham cornucopias and crab dip? That light, delicate flavor… that full-bodied texture… opens up a whole new world of exciting tastes and appetizers.

Vintage Christmas appetizers from November 1965 (2)

Hot cheese canapes


White bread slices
Slices of cold, assorted meats or shrimp
1 cup mayonnaise
1/2 cup finely-shredded American cheese


Cut bread into small shapes. Top with meat or shrimp. Combine mayonnaise and cheese. Spread mixture completely over appetizer. Broil 4 inches from heat, until bubbly and brown.

Frosted pate


1/2 pound liverwurst
1/2 teaspoon grated onion
1/4 cup mayonnaise
Salt and pepper to taste
2 ounces cream cheese
2 tablespoons mayonnaise


Mash liverwurst. Blend in onion, 1/4 cup mayonnaise, salt and pepper. Mount into desired shape. Chill. Blend cream cheese and 2 tablespoons mayonnaise. Spread pate with mayonnaise mixture, garnish pimento. Makes about 1 cup pate.

Vintage Christmas appetizers from November 1965 (1)

Cucumber bites


1 large cucumber, peeled if desired
1 cup Hellman’s real mayonnaise
1/2 cup dairy sour cream
1/4 cup shredded carrot
3 tablespoons finely chopped radish
1 tablespoon finely chopped parsley
Salt and pepper to taste


Cut cucumber into 1/2 inch slices. Hollow out each slice about 1/4 inch. Chill slices.

Chop pulp; combine with remaining ingredients. Fill slices with mixture. Serve remainder as dip.

Crab delight dip


1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped parsley
1 (6-1/2 ounce) can crabmeat, drained and cleaned
1 tablespoon sherry
1 teaspoon lemon juice
Salt and pepper to taste


Combine all ingredients. Chill at least 2 hours before serving. Serve with crackers or crisp, raw vegetables. Makes 2 cups.

Deviled ham cornucopias

Ingredients for cornucopias

20 slices thin white bread
3/4 cup mayonnaise

Directions for cornucopias

Cut 20 slices of thin-sliced white bread with round cookie cutter. Flatten with rolling pin, then spread on both sides with mayonnaise.

Roll up to form cornucopias and fasten with toothpick. Bake on ungreased cookie sheet in 350 F (moderate) oven for 12 to 15 minutes, or until lightly brown. Remove toothpicks.

Ingredients for filling

1 (4-1/2 ounce) can deviled ham
2  hard-boiled eggs, finely chopped
1 tablespoon prepared mustard

Directions for filling

Combine ingredients. Chill. Fill each cornucopia with 1 generous teaspoon. Sprinkle with chopped parsley or paprika.

ALSO TRY: 21 strange vintage Christmas appetizers you don’t see much anymore

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