Healthy Easter Appetizers

Photo: Randy Mayor

These Easter appetizers are easy to make ahead and whip out as soon as your first guest arrives, so you'll have more time to focus on the main event. Although they're simple, appetizers like Green Pea and Parsley Hummus and Smoked Salmon Deviled Eggs may just end up stealing the show.

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Creamy Artichoke Dip

Victor Protasio

View Recipe: Creamy Artichoke Dip

This is a creamy, rich, yet healthier riff on the classic—and is great for entertaining. We process half of the artichokes to sneak more veggies into the dip, plus a little tofu to help cut back on cheese and boost protein. Using frozen artichokes instead of canned helps keep sodium in check. Serve each ramekin with different sides—we like a medley of vegetables, crackers, or bread. Or keep it super simple and bake in one larger baking dish.

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Sweet-and-Sour Mushroom Toasts With Tarragon

Jennifer Causey

View Recipe: Sweet-and-Sour Mushroom Toasts With Tarragon

Sherry vinegar and brown sugar create an agrodolce effect for deeply caramelized mushrooms in this speedy appetizer, and tarragon is bold enough to hold its own against these stronger tastes. Be sure to get the skillet very hot before adding the mushrooms; otherwise, you won’t get good browning (translating to less flavor). A swipe of cream cheese helps the topping adhere to the toasts while also providing a creamy foil to the more pronounced flavors.

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Green Pea and Parsley Hummus

Photo: Jennifer Causey

View Recipe: Green Pea and Parsley Hummus

Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.

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Turmeric-Pickled Deviled Eggs

Photo: Hector Manuel Sanchez

View Recipe: Turmeric-Pickled Deviled Eggs

Deviled eggs get way more interesting when the eggs are pickled in a tangy turmeric-spiked brine that also dyes them a lovely color. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. For a tangier flavor, use some of the brine instead of water to loosen the filling.

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Marinated Goat Cheese

Photo: Greg Dupree

View Recipe: Marinated Goat Cheese

A dairy goats ramp up milk production, spring is the best time to enjoy fresh, tangy goat cheese. Bright-flavored, smooth, and spreadable, it's a treat on its own. But it also shines in a simple olive oil, garlic, and herb marinade. Serve over toasted baguette slices.

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Lemon-Ricotta Herbed Flatbread

Photo: Dylan + Jeni

View Recipe: Lemon-Ricotta Herbed Flatbread

A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.

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Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Photo: Iain Bagwell

View Recipe: Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

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Spinach, Herb, and Cheese Phyllo Rolls

Photo: Iain Bagwell

View Recipe: Spinach, Herb, and Cheese Phyllo Rolls

This kind of dish is traditional street food in Greece. The key is to think of it like a sandwich, an Eastern Mediterranean sandwich: There is an ideal balance between the crust and the filling. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

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Smoked Salmon Deviled Eggs

Photo: Hector Sanchez

View Recipe: Smoked Salmon Deviled Eggs

Dress this staff favorite with cold-smoked salmon atop a creamy filling seasoned with fresh dill. You can easily double or triple the recipe to feed a crowd.

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Yogurt-Cheese Tarts with Mint

Photo: Iain Bagwell

View Recipe: Yogurt-Cheese Tarts with Mint

Briny feta and rich Gorgonzola flavor these herby, creamy tarts.

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Fava Bean and Mushroom Crostini

Photo: Jennifer Causey

View Recipe: Fava Bean and Mushroom Crostini

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.

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Egg Ravioli

Photo: Jennifer Causey

View Recipe: Egg Ravioli

These gorgeous ravioli come together easily thanks to pot sticker wrappers, which are made with the same ingredients as pasta dough. Just wait till you cut in and taste how good this appetizer is.

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Buttered Radish Tartines

Photo: Iain Bagwell

View Recipe: Buttered Radish Tartines

French diners have a fetish for radishes served with good butter and sea salt. In the summer, they are on the table at every meal or served alongside an aperitif.

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Sweet Pea Crostini With Ricotta

Photo: Brian Woodcock

View Recipe: Sweet Pea Crostini With Ricotta

Making your own ricotta is incredibly simple and doesn't require special equipment. Our microwave trick is foolproof. The pea mixture is quick and easy to make, but you can also mix it up ahead, along with toasting the bread, so that you can simply assemble the crostini when you are ready to serve.

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Fresh Artichoke and Kale Dip

Photo: Brian Woodcock

View Recipe: Fresh Artichoke and Kale Dip

Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead—it will be a time-saver during the last-minute rush of putting on a party.

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Pesto Pastries

Photo: Christopher Testani

View Recipe: Pesto Pastries

Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

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Mini Crab Cakes

Photo: Randy Mayor

View Recipe: Mini Crab Cakes

The lemon rind garnish gives you a pop of flavor so you don't even need a sauce. If you don't love tarragon, use thyme.

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15+ Appetizers That'll Make Your Easter Celebration a Success

1 of 17

Creamy Artichoke Dip

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Sweet-and-Sour Mushroom Toasts With Tarragon

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Green Pea and Parsley Hummus

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Turmeric-Pickled Deviled Eggs

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Marinated Goat Cheese

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Lemon-Ricotta Herbed Flatbread

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Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

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Spinach, Herb, and Cheese Phyllo Rolls

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Smoked Salmon Deviled Eggs

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Yogurt-Cheese Tarts with Mint

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Fava Bean and Mushroom Crostini

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Egg Ravioli

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Buttered Radish Tartines

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Sweet Pea Crostini With Ricotta

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Fresh Artichoke and Kale Dip

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Pesto Pastries

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Mini Crab Cakes

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