100 Ideas for Appetizers

Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies. Rolled in minced fresh flat-leaf parsley, this cheese ball is festive enough for even the most discerning party guests.

These three-ingredient roll-ups are a staff and reader favorite—a fantastic combination of crisp-tender asparagus, salty prosciutto, and flaky phyllo in one unbeatably portable package. Choose asparagus of a medium thickness (pencil-thin stalks won’t hold the prosciutto, wide stalks can be fibrous). Cut the prosciutto lengthwise into thin strips and then wind, barber pole style, around each asparagus stalk, leaving the spear exposed at the top. Then roll in phyllo like you would a scroll of paper. Get early guests to help assemble: One person can cut the prosciutto and phyllo into strips, another can wrap prosciutto around the spears, and another can roll them in the phyllo.

Instead of crostini, try gluten-free polenta squares as the base for a variety of toppings. Creamy polenta becomes perfectly firm once chilled; it will hold its shape when sliced and seared. The result is a golden brown crust outside and a creamy, not rubbery, texture inside. We top ours with a funky Gorgonzola cheese, balsamic reduction, faintly sweet dried currants, and pine nuts. You could substitute chopped dried figs or cranberries for the currants, or come up with your own flavor combo. Try diced marinated tomato and basil, sautéed mushrooms and garlic, or more substantial shredded pork shoulder.

Think of chutney like reduced fruit compote with a savory or tart edge, a great addition to a cheese platter or any appetizer spread. Since apples are naturally high in pectin, the chutney will thicken nicely. Serve with toasted baguette slices. Make-ahead tip: Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney. We like the medium sweetness of Braeburn apples. You can substitute Gala or Fuji apples; Granny Smith or Pink Lady would be too tart.

These pretty purses are delicate and delicious, thanks to shatteringly crisp layers of phyllo and light-as-a-cloud ricotta filling. They would be welcome at an Easter gathering, bridal or baby shower, or even afternoon tea. Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator; they will be ready to fill right when the filling is firm enough to spoon into each cup. You can also make the cheese mixture a day ahead, and assemble before guests arrive. If you don’t care for goat cheese, try 1/3-less-fat cream cheese or crème fraiche.

his luscious appetizer skips the traditional puff pastry shell and gets right to the good stuff: beautifully melted Brie cheese. Dried cranberries add texture and a tart pop to offset the creaminess. Walnuts add crunch. The result is a riff on a popular holiday appetizer that’s free of trans fats. Be sure to remove the top layer of thick rind from the cheese before baking, otherwise it will be hard to spoon onto crackers. Readers warn that you may want other snacks at the ready; this crowd-pleasing favorite tends to get devoured first.

For easy prep, slice the lemon and make the bread mixture ahead of time. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer; the oysters cook for only a short time.

Love the flavor of potato gratin? How about a handheld mini version brought to you by delicious, flaky puff pastry? Either baby Dutch or fingerling potatoes work well here.

Serve with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.

The rich and creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeño peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.

These Louisiana-style deviled eggs are about to be the hit of your next party. Instead of mayonnaise, we fold Greek yogurt and cream cheese into the mashed yolks for a rich, tangy base. Chopped bell pepper, celery, and chives mimic the all-important trinity, and grainy, wonderfully pungent Creole mustard gives the eggs a fantastic kick. Add Tabasco for heat (the hot sauce is made in the state). Finish each egg with a thin slice of pickled okra—a vinegary, crunchy topper featuring another staple vegetable of Louisiana cuisine. EllenDeller says, “Made these twice for parties and they were a hit—disappeared immediately!”

Lose the knife and fork for these delightful 6-ingredient bites. The smoky prosciutto and cauliflower filling stands up to the slightly bitter endive “boats” for a light, balanced appetizer. The brilliance of these bites is how easy they are to make and how elegant they look—“caviar” is a more than fitting description for the caramelized pearls of cauliflower florets. For a vegetarian appetizer, swap the prosciutto for chopped sautéed shiitake mushrooms, and sprinkle toasted pine nuts over each filled endive leaf. If you can't find small endive heads, cut the leaves from larger endive heads in half lengthwise before filling.

Pork sausage gives these toasted polenta squares a wonderfully familiar, stuffing-like flavoring for an appetizer that feels more substantial than cheese and crackers. Look for instant or quick-cooking polenta for this recipe—the fine grains will cook in just 3 minutes and have a smoother texture when cooled and sliced. Dress up the squares with a garnish of torn fresh basil and grated Parmesan cheese. To make ahead, prepare polenta through step 2 up to two days in advance. Before serving, let the dish stand at room temperature for one hour, cut polenta into triangles, and toast them right before guests arrive.

Frozen puff pastry is a convenience product we love. The flaky, buttery dough is rather labor-intensive on it’s own; frozen sheets just need to be thawed, cut, and filled. We keep the toppings simple yet delicious: slowly caramelized onions, a splash of mild, fruity white balsamic vinegar, and a sharp Asiago cheese. Think of these 5 ingredient bites as the party version of French onion soup—special yet comforting. Assemble the tarts a day or two ahead and freeze on a parchment paper–lined baking sheet (the cheese will protect the pastry from the wet onion mixture).

Think beyond the cucumber and try these fantastic sweet and spicy squash pickles, a great way to use up that bumper crop from the farmers market. Salting the squash slices first helps to draw out their moisture so the finished pickle will have a great snap. Vidalia onion slices add a touch of sweetness and an extra element of crunch. Reader ellengoldman says, “Easy to prepare and delicious! Great as a side dish, or on hamburgers and other sandwiches.” Erikisst adds, “I saw this recipe and had to try it. I am SO GLAD I did! Super tasty and really easy to make.”

This luxuriously silky spread is the perfect holiday appetizer, elegant yet so easy to make. Tart dried cherries, plumped in hot water, cut through the richness of the liver and bacon. You can substitute unsalted chicken stock for the cognac, if you like. If you can't find liverwurst or prefer not to use it, you can substitute chicken livers: After removing the bacon, add 8 ounces trimmed chicken livers to drippings in pan and cook 2 minutes on each side. Remove livers to a plate and reserve 1 tablespoon drippings in pan before continuing with step 3.

This dish hails from Tunisia, a North African country that borders the Mediterranean. Tender chunks of potato and a perfectly cooked egg are tucked inside crisp, flaky phyllo dough pastry with tangy feta and an easy, irresistible harissa sauce. These individual packets would be a brilliant first course for a Moroccan or Middle Eastern–style dinner, perhaps served with hummus, tabbouleh salad, and roasted fish or lamb. Don't be intimidated by the assembling of the packets—think of it as creating an envelope for the filling, with a nest in the middle to hold the egg.

This quick and easy homemade chutney will have your house smelling warm and inviting in minutes; the combination of fresh pear and cinnamon is the perfect "pair" for toasty bruschetta. You'll find pear nectar in the fruit juice section of the supermarket, but you can also substitute white grape juice or apple juice instead. Blue cheese adds a beautifully complex punch of creamy, salty goodness, while toasty pecans add crunch. Fresh herbs finish off this gorgeous party app with a pop of bright flavor. You can make the chutney up to three days in advance; assemble bruschetta shortly before serving.

Low and slow is the key to drawing out all of the moisture without burning the chickpeas or seasoning. It may seem tedious, but removing the skins before roasting is essential to obtain the deepest level of crunch on this tasty snack, which is a much healthier alternative to deep-fried chickpeas. As they cook, the spices mingle and mellow for a rounded flavor. You'll surprise and delight the crowd with how satisfyingly crunchy these light nibbles are. Use leftovers for salads, snack mixes, or to top casseroles, soups, and stews.

These flaky pockets of flavor-packed veggies are quite simple to put together, thanks to the convenience of frozen phyllo dough. Samosas are traditionally deep-fried; an appetizer portion can weigh in with as many calories as an entrée thanks to oil-soaked pastry and heavy, meaty fillings. Inspired by Indian street food, this version is loaded with veggies, using leftover mashed potatoes as the base. A bright, fresh mint chutney comes together in seconds, thanks to a mini food processor. The creamy filling with flaky-crisp packaging is guaranteed to wow your guests and friends.

Most crab dips take a tiny portion of crabmeat and hide it under loads of mayo, cheese, and salty seasonings. Instead, we embrace this key ingredient and make it the star of this ultra-rich and creamy party dip. To create a lighter but still flavor-packed base, we blend part of the juicy, fresh crabmeat with a hefty dash of hot pepper sauce until it becomes creamy and smooth. The rest of the crab gets gently folded into a mixture of canola mayonnaise and light cream cheese. Crispy panko adds a pleasant crunchy topper. You can make this dip a day in advance: Simply refrigerate until ready to serve and top with panko and chives just before baking.

Fenugreek really highlights the earthiness of the mushrooms in this dish, an ingredient found in many curry powders. Omit if you can't find it. Even though the jalapeños are seeded in this appetizer, the dried chiles and ground red pepper deliver plenty of spicy heat. This dish is inspired by flavors from the northern mountainous region of India (Kashmir), whose people brought their love of mushrooms with them when they settled in Delhi. Garnish with fresh cilantro leaves. Make a double or triple batch of the mushroom mixture and serve over warm chickpeas for a cozy, flavor-packed entree.

Romesco is a bright, tangy sauce made from roasted red peppers and nuts, made thicker and creamier with bread. Traditional recipes call for almonds, but we love this version here, made from toasted hazelnuts. The hazelnuts grind into an almost velvety texture that offers a wonderful contrast to the chunky tapenade. Crumbled feta melts into tender pockets of cheesy goodness throughout. It's a perfectly layered balance of salty, tangy, creamy, and sweet. The romesco sauce and tapenade mixture can be made up to three days in advance and stored separately in the refrigerator in airtight containers.

Hulled pumpkin seeds (also called pepitas) are packed with protein, iron, heart healthy fats, and fiber. This spiced up version makes a delicious snack that delivers a slight sweetness with a subtle kick thanks to the chipotle chili powder and red pepper. For even more kick, add an extra 1/8 teaspoon ground red pepper. Not just for snacks, these toasty seeds are delicious over yogurt, tossed into salads, sprinkled over whole grains (bonus crunch!), or stirred into your favorite homemade granola mix. Make a double batch and store in an airtight container for 3 to 5 days; these seeds are so good you'll never want to run out!

Who says hummus has to be made from chickpeas? This version is made from the deep, dark, sultry black bean—the perfect base for a Southwestern spin on modern hummus. Zesty lime, toasty cumin, and bright-hot jalapeño are the perfect partners for this creamy, comforting dip. Its dramatically deep color is gorgeous with a display of brightly colored bell peppers, carrots, celery, and fresh cilantro. A touch of tahini not only adds nutty goodness but gives a nod to traditional hummus. Reviewers of this five-star recipe say not only is this recipe full of flavor but that it's also a nice change from the usual. KarenWilliams says it makes "a great spread for sandwiches." We couldn't agree more!

Nutty brittle with a hit of spice? Oh yes! This addictively delicious Thai take on the classic nut brittle is beyond brilliant. It's got a hint of sambal oelek, a chile paste made of pounded fresh red cayenne chiles flavored with salt, a little sugar, and vinegar, creating a harmonious balance for this traditionally very sweet treat. Fresh ginger and lemongrass add a pop of brightness that'll keep you coming back for more. If you can't find fresh lemongrass, use a pinch of lemon zest instead. If you only have unsalted cashews on hand, we recommend adding a dash of kosher salt to help round out the spicy-sweet flavors of this satisfyingly crunchy snack.

The original version of this recipe calls for canned crescent rolls, which are full of preservatives, artificials, trans fats, and sodium. Instead we use refrigerated pizza dough - a much cleaner ingredient that can also be found in a whole-grain version at most supermarkets. We swap cocktail weiners for lower-calorie turkey dogs that we cut in half - try organic, uncured wieners, which tend to have less sodium, like those from Applegate Farms. Our entree-worthy piggies are slightly larger than the classic cocktail size, but you can cut the dogs into thirds for a party-sized portion. Serve on a pretty platter for a dash of elegance.

Puff pastry makes a fantastic base for party appetizers—it's like putting a festive topping on a rich, flaky, buttery mini-croissant. Homemade puff pastry is a labor of love: It requires many multiple layers of dough spread with butter, folded in on themselves, rolled, and spread again, which makes the dough rise and separate into papery layers so elegantly. Fortunately, store-bought puff pastry is readily available in your supermarket's frozen foods section. We use bell peppers and grape tomatoes here, giving the app a summery vibe. For the prettiest appearance, use red, yellow, and orange bell peppers. If you can't find baby bell peppers, use julienne strips of regular bell pepper. Mayonnaise amps up the richness and helps the peppers and tomatoes adhere to the dough.

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. They're easy to prepare and will keep up to a week in the refrigerator. It's the perfect answer for a bounty of garden-fresh summer green beans. Our pickling brine lends the beans a perfect, salty-sweet-tangy balance. We like the bite from acidic white vinegar. If you prefer less tang, you can use milder white wine vinegar. Pickling spice, available in the supermarket's spice section, is typically a blend of bold, warm-flavored spices like mustard seed, coriander, allspice, cloves, and peppers.

Clams casino is a classic New England dish. The breaded and broiled bacon-flecked clams originated in Rhode Island. We use pancetta in this recipe, but bacon would work just fine as well. You can also substitute panko breadcrumbs for white bread for a crisper texture. For easier shucking, steam clams over simmering water for two minutes or just until their shells barely open. Run a knife or small screwdriver around a shell's edge, and pop it open. If you partially steam the clams, reduce the broiling time by a minute or two. The clams may be unsteady on the jelly-roll pan, so you can line the pan with a bed of rock salt for more stability.

Here's an appetizer that will not weigh down you or your meal. A melt-in-your-mouth mixture of crab and other fresh ingredients is tucked into a crispy leaf of Boston lettuce to make this little explosion of flavor. Rémoulade is a classic mayonnaise-based sauce traditionally served with seafood. It's like tartar sauce, but more complexly flavored. We love how the licorice notes of tarragon pair with shellfish like crab and lobster, but you can use parsley, lemon thyme, or basil if you prefer. Lump crabmeat costs a little more than fin meat or other cheaper kinds of packaged crab, but it boasts big chunks and sweet mild flavor.

Bake the cornbread up to three days in advance, and keep in a ziplock plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad. Be gentle as you pick through the crab to discard any bits of shell: Crab cakes are all the better and more flavorful with big chunks of crab rather than tiny shreds. Chilling the cakes for one hour before baking helps them keep their shape—a good crab cake without too much breading or binder should stay together when plated, but break apart gently and easily when eaten. Lemon and capers, a combo found in piccata-style Italian dishes, are classic flavorings for seafood.

You've seen these kinds of palmiers at many parties, no doubt, and for good reason: They're retro-chic, simple crowd pleasers, so they make a great go-to appetizer. You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for one to two hours until it's pliable. These palmiers may look complicated, but they're actually very easy to prepare. Just roll each side in a jelly-roll fashion until they meet in the middle. Be sure to chill the dough for 20 minutes before cutting. If you're not a fan of sun-dried tomatoes, you can use any number of spreads as filling, such as olive tapenade or pesto. Fresh basil or oregano would be good alternatives to thyme in this dish, if you prefer.

Raw oysters are delicious enough with just a squeeze of lemon, but this light dressing elevates them into the stratosphere. Mignonette is a traditional condiment for raw oysters, made from black pepper, shallots, and vinegar. Pink peppercorns aren't actually peppercorns—they come from a different family of fruiting shrubs. But they still have a slightly peppery taste. Tarragon adds a hint of licorice flavor to the mix, which pairs wonderfully with fish and shellfish. Prepare and chill the sauce up to an hour or two ahead of serving to give the flavors time to meld: the sharpness of the shallots will mellow and the pepper will infuse the liquid. For an extra elegant presentation, freeze the mignonette on a baking dish, then scrape with a fork as for a granita and top the oysters with the icy shards just before serving.

Here's a fresh take on chips and dip, made especially for those with a sweet tooth. While avocado seasoned with jalapeño, lime juice, and cilantro is a classic combo found in dips like guacamole, the strawberries add a burst of color and bright, sweet-tart flavor. While strawberries and avocados are available in markets year-round, this dish is best in May, when the two fruits are in peak season. What's more, it makes a festive and fun twist for a Cinco de Mayo party spread. Cinnamon and sugar dusted on the chips brings the whole dish together. Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

It's important to spread the popcorn mixture out on a sheet pan immediately after it's dressed with the syrup mixture so it doesn't clump together as it cools. Use Grade B maple syrup if you have it on hand: it has bolder maple flavor than Grade A syrup and is preferable for cooking applications. Shaking the pan constantly while the popcorn cooks is essential, because it ensures that it cooks evenly and completely and won't leave a pile of unpopped kernels at the bottom. Use brown sugar in place of white if you like even deeper flavor. For a more kid-friendly version, omit the ground red pepper. Store in an airtight container for up to two days.

We use watercress as the base green in this dip because we like it's slightly peppery flavor, but you can use spinach, kale, or even mustard greens if you prefer. A touch of anchovy paste in the mix won't make the dip taste fishy. Rather, it lends meaty umami flavor as a bottom note to the blend. If you don't have anchovy paste, an equal amount of fish sauce would work. it makes a great last-minute party snack since it's made up mostly of kitchen staples. Serve with crackers or crudité. The dip also makes a creamy, delicious sandwich spread.

When you need an elegant starter but you have little time to devote to one, Endive Spears with Spicy Goat Cheese is the recipe for you. Pungent goat cheese gets combined with tangy Greek yogurt, salt, pepper, garlic, and sweet paprika, and the mixture is mashed together with a fork—you don't even need to pull out the food processor! Belgian endive leaves are the perfect vessel for the cheese combo, with their pleasantly bitter flavor and superior crunch. They're also way less caloric than crackers; each serving of six filled endive leaves sets you back only 105 calories. One other selling point: You can make the cheese mixture a day or two ahead.

How’s this for an Instagram-worthy platter? Gorgeous and colorful grilled veggies mingle with slivers of salty prosciutto, creamy fresh mozzarella, and briny capers under a citrusy vinaigrette. More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. If you don't have eggplant, simply double-down on the zucchini, or swap in yellow squash. Serve the platter while vegetables are warm or at room temperature; it’s a dish your guests can linger over.

This bright, vibrant dip is a fun adaptation of a classic Italian dish. Bagna cauda (pronounced BAHN-yah KOW-dah), roughly translated as “hot bath,” typically combines olive oil, garlic, anchovies, and butter into a warm dip for raw vegetables. This riff blends roasted red bell peppers with a whole head of roasted garlic, a good bit of olive oil, and big hits of lemon and anchovy. Serve with a colorful assortment of crudités; try sliced fennel bulb, baby carrots, crunchy cauliflower, baby sweet peppers, raw golden beet slices, and lightly blanched broccoli. If you have any leftovers, reincarnate them as a sandwich spread.

Think of this warm, starchy concoction as the best version of bean dip you'll ever have. Canned black beans get kicked-up flavor from sautéed onion, garlic, cumin, and jalapeño and are then mashed and placed in a dish. On top go firm, cured, paprika-rich Spanish chorizo, chopped tomato, creamy Jack cheese, and green onions—then the whole thing is baked until gooey, warm, and irresistible. You'll be delighted to scoop it up with crunchy tortilla chips. It’s a versatile dish, too; you can also serve it as a side dish with fajitas, as a taco filling, or as a jalapeño popper or chile rellenos stuffing.

Here’s an elegant toast that makes the most of gorgeous farmers market produce. Grilled eggplant slices are pulsed in a food processor with lemon juice, full-fat Greek yogurt, and garlic—transforming into a spread for grilled baguette that has deep, rich, “meaty” flavor. A salad of colorful cherry tomatoes and arugula goes on top, so that your palate is first met with a burst of vibrant, fresh, sweet-tart flavor that then gives way to the richness of the eggplant. Once you've tried it, you'll keep this recipe in your back pocket for times you have guests you want to impress.

The name says it all—this is one of the easiest guac recipes you’ll find. We turn to the food processor to speed up prep, allowing it to do the work of finely chopping onion, garlic, and jalapeño. Then soft, ripe avocado is added, and the whole thing gets blended until perfectly creamy. Sure, this is a pretty classic guacamole that’s ideal for serving with tortilla chips, but you can also use this as your go-to spread for avocado toast. Get creative with avo toast toppers: You can try shaved radishes, carrots, or zucchini; crumbled soft cheeses or shaved firm cheeses; or charred corn kernels.

You'll sometimes see black-eyed pea dips like this one labeled as Texas caviar—a playful name that does point to the dish’s deliciousness. It’s a perfect accompaniment to tortilla chips, a twist on traditional tomato salsa that adds the creamy richness of peas. With fresh chopped tomatoes, red onion, poblano chile, cilantro, and lime juice, the dip absolutely bursts with freshness. It should get gobbled up if you set it out, but if you do find yourself with leftovers, serve them in tacos, on a leafy salad, or as a relish-type topping for grilled fish or chicken.

Pot stickers are always a crowd pleaser, as folks just never can seem to get enough of Asian dumplings, with their savory filling, chewy-tender wrappers, and salty dipping sauce. They're surprisingly easy to make at home, too, especially with our easy folding technique to seal the dumplings. And with pot stickers, you don't need any special equipment for cooking; simply fry and steam in a skillet. You can prepare the filling a day ahead, then assemble the pot stickers shortly before cooking. Look for square wonton wrappers near the tofu in your supermarket, usually in a refrigerated part of the produce section.

Grape leaves are a part of Turkish, Greek, Arabic, and Romanian cuisines and are often stuffed with a mixture of rice, vegetables, meat, and spices. Called dolmades (pronounced dohl-MAH-dehs), they're served warm or cold as an appetizer or main dish with yogurt. This meatless version gets tons of flavor from two kinds of onions, pine nuts, petite dried currants, and fresh herbs. You can make this dish completely the day before your gathering, refrigerate overnight, and then serve at room temperature. You'll typically find grape leaves in brine in jars; look on the international aisle of your supermarket, or with the olives and specialty pickles.

Here’s a healthier—and dare we say more delicious—alternative to fried squash. Baking breaded zucchini spears on a rack set inside a rimmed baking sheet helps them cook up crispy, so you don’t miss out on the nice crust of a deep-fried version. But that’s only half of the goodness. The other half comes in the form of a smoky romesco sauce—a wildly delicious puree of roasted red bell pepper, smoked paprika and almonds, sherry vinegar, and garlic. If you have leftover sauce, be thankful; it’s also great as a dip with vegetables or boiled shrimp, as a sandwich spread, or as an alternative to pizza sauce.

Prepare this traditional Greek dip within an hour of serving time to prevent it from becoming watery. Greek yogurt is thicker and creamier than other yogurt, and we find it superior in this recipe. Serve with pita wedges.

For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.

A mandoline will help you create picture-perfect chips. Tip: Buy an extra potato to practice with beforehand.

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything to heavenly levels.

Place the cheese in the freezer for about 20 minutes for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day ahead. Toast bread and assemble just before serving.

Blue cheese gives a bit of a bite, but is not overpowering to this delightfully crunchy snack. Prepare up to two days ahead and store in an airtight container at room temperature. We think they make a delightful nibble with drinks.

This scrumptious low-cal finger food was developed by reader Abigail McMahon who was inspired by Ireland. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Luckily, this recipe has all three.

Deviled eggs go upscale, thanks to the elegant addition of silky cold-smoked salmon. The filling uses a combination of sour cream, mayonnaise, and Dijon mustard for supreme creaminess and just-right flavor to match and balance the bold taste of the salmon. You can use any combination of herbs you like for this easy starter. We chose a trio of chives, tarragon, and dill—the lacey dill and tarragon sprigs are particularly beautiful as the garnish. For easier-to-peel eggs, try steaming: Arrange eggs in a steamer basket inside a large pan with 1 inch of water; bring to a boil, cover, and steam 16 minutes, then cool in ice water before peeling.

This tangy spread is delicious as a dip with whole-grain crackers or spread on a sandwich of grilled vegetables (shown here). Or use it to build easy bruschetta bites: Spread a thin layer of softened goat cheese onto toasted baguette slices, and spoon on a bit of the tapenade. Because the recipe incorporates a can of artichoke hearts, the flavor is less intense than traditional olive tapenades—and that helps it become more versatile. The tapenade will keep well in an airtight container in the fridge for up to a week, so it’s a great make-ahead option for your party.

Elegant, easy, gluten-free, and just 5 ingredients, you'll be hard pressed to find a reason not to make these delectable appetizers. Did we mention they're ready in less than 20 minutes? Dates have a fantastic chew and a honey sweetness that balances the salty prosciutto and silky, tangy goat cheese (a lower fat, lower sodium alternative to the traditional bacon-wrapped and blue cheese–stuffed version, yet even more delicious than the original). Michele0814 comments, “Delicious! Will be making again for our upcoming Christmas party.” To make the dates even easier to fill, place the goat cheese mixture in a ziplock plastic bag, snip off one corner, and carefully pipe into each date.

Yes, you could just put out a can of store-bought nuts at your next party, but where’s the fun in that? Instead, give this old standby an Indian spin with a warm, fragrant, faintly sweet glaze made from cinnamon, cardamom, and cloves. These subtle spices will have your guests asking, “What is that?” as they reach for another handful. For another Indian-influenced spice combination, try 1/2 teaspoon ground cinnamon and 1/2-3/4 teaspoon garam masala. This spice blend includes both cloves and cardamom, as well as cumin, nutmeg, and black or white pepper. If you have a nut allergy, try this recipe with unsalted pumpkin seeds.

We fill flaky puff pastry with a picadillo—a spicy, aromatic minced hash that is popular in Mexico, the Philippines, and countries in the Caribbean—for an easy appetizer guests won't soon forget. Picadillos are traditionally loose and saucy, meant to be stuffed into bell peppers and served over rice. By cooking the mixture first, cooling it, and mincing in the food processor, we get rid of excess moisture and create a cohesive filling that won't spill out of the puff pastry pockets. Serve this dish at gatherings that call for more substantial appetizers.

There’s a reason this specialty of southern France has remained popular for so long. Briny, meaty, and zesty, this spread holds its own on simply toasted baguette slices or crackers. Beyond the appetizer table, serve with roasted lamb or beef to cut through the richness, or toss with hot cooked pasta, lemon, and olive oil for a no-cook sauce. You can buy an olive blend from the olive bar at the supermarket, but we prefer to assemble our own for an ideal mix of intense flavor (oil-cured olives) and more mild, fruitier flavor (green olives).

Think of this speedy spread as the best part of a seven-layer bean dip with none of the fuss and all the flavor. Simply blend canned beans with fresh, zesty ingredients like jalapeño, fresh lime, and cilantro, and the dip is done. A sprinkle of pumpkin seeds adds interest and crunch. You could also place the dip in a small baking dish, sprinkle with a shredded Mexican blend cheese, and broil for a couple minutes until the cheese melts. Jadecker22 says, “This has been my go-to dip for years. It’s fast, inexpensive, and full of flavor.”

This holiday snack mix has gotten rave reviews over the years, both as a winning appetizer and a much-requested gift for family, friends, teachers, and coworkers. Pecans are toasted with a glaze of fresh orange and chipotle chile powder for a combo that’s sweet, spicy, smoky, and wonderfully fragrant. Tart-sweet dried cranberries balance the nuts and make the mix even more festive. Make ahead and cool completely, stirring occasionally so the nuts don't stick. Emmajune writes, “We can't stop eating them. A perfect balance of sweet and spicy; definitely get the chipotle! I will be making these as gifts and to have on hand for company.”

Wow your guests with a fresh, chunky dip that’s far from your typical salsa (it belongs on a Sicilian table rather than a Mexican one). Caponata usually features eggplant, but we find that tender artichoke hearts are a perfect fit here. Combined with crisp, anise-tinged fennel, plump and sweet golden raisins, piquant capers, and a splash of vinegar, the flavor profile is completely unique and irresistible. These elements marry and get better over time, so make a couple days before your gathering and refrigerate. Serve with thin, toasted slices of baguette or nice whole-grain crackers.

These wonderful bites are truly perfect for unexpected guests; they take all of two minutes to put together and use one of the season's best fruits. They also use just five ingredients (including olive oil and black pepper) and are gluten and dairy-free. If you have vegetarians at your gathering, skip the prosciutto and stack the basil and nectarines on crackers with sliced fresh mozzarella. Stone fruits and pork products pair extremely well together, so you also could use plums, peaches, or apricots with slices of ham or salami. Arugula provides crunch and pepperiness to contrast the rich prosciutto and sweet fruit.

Classic bruschetta is great, but add a trio of meaty mushrooms to the filling and you have something extraordinary. We love the combination of shiitake, Portobello, and cremini, but you could use just one or two types. Skip white button mushrooms here—they won't have enough earthiness to stand up to the vinegar and crushed red pepper in the topping. Sautée the mushrooms to release their liquid and concentrate flavor; you'll know they're ready when the liquid has evaporated from the pan and the mushrooms are a deep golden brown. Use a vegetable peeler to shave the Parmesan into wide strips.

Spiced nuts are usually baked; this stovetop version speeds up the process. The smoky-spicy snack will store well in an airtight container for several days.

White beans make a wonderfully creamy and hearty dip when pureed, and the flavors of rosemary and sage make this dip irresistible. If serving with pita or baguette slices, heat the bread in a 250-degree oven for a few minutes first so it's nice and warm.

Sweet and savory collide in this dish that works as appetizer, hors d'oeuvre, or dessert. Grilling caramelizes the sugars and intensifies the flavor of the fruit (you need two pounds total, but you can use any combination you like), while the black pepper, balsamic vinegar, and hot sauce in the dressing bring out hidden elements you'd never expect to find in peaches, plums, and nectarines.

This recipe uses one can of tomatoes drained and the other undrained for the perfect scoopable texture. It's easy to adjust to your taste―add more or less garlic, cilantro, jalapeño, and lime as you see fit, and try stirring in diced avocado, radish, or jicama for extra taste.

These mini-burgers make fun and tasty appetizers. Although we enjoyed them on Parker House rolls, they would also be tasty on small dinner rolls or sweet Hawaiian bread rolls.

The sweet, savory, and toasty flavors of caramlized onions contribute a unique taste to this spread.

Bring a little heat to this snack by adding 1/4 teaspoon ground red pepper to the spice mix. Turning the oven off before returning the spice-coated nuts to the oven ensures they won't overtoast. Prepare up to one week ahead, and then store nuts in an airtight container at room temperature.

Sweet-tangy chutney pairs beautifully with pungent blue cheese and toasty pecans. You can make the chutney up to three days in advance; assemble bruschetta shortly before serving.

The smoky-sweet flavor of roasted red peppers makes a perfect combination with creamy cannellini beans in this Mediterranean dip. It's similar to the Spanish classic romesco, making it a great addition to a tapas-style spread. Serve with crunchy veggies like carrots, zucchini, broccoli, and jicama for dipping.

The trick to this easy recipe is blending some of the salmon in the food processor, so its taste gets spread throughout, but also folding in some larger bits for textural contrast.

This classic Mediterranean dish makes a great party hors d'oeuvre. Brined flavor comes from both the grape leaves and the salty feta cheese.

This easy crab salad that has tons of flavor―tangy lime, fiery chipotle, creamy avocado, and crunchy vegetables―is baked on tortilla chips for a unique appetizer. Lump crabmeat is pricey, but this dish makes the most of just 3/4 pound to serve 16 by mixing it with various veggies that add color, texture, and fresh flavor. A little avocado doubles down on the richness of the app. The chipotle is just enough to add a faint hint of smoke and spice without overpowering the delicately sweet crab. Keep leftover chipotles in adobo frozen for up to 6 months. A good way to store them is to ladle them into ice cube trays or onto a parchment-lined sheet pan in tablespoons, place in the freezer until solid, then transfer cubes to a ziplock plastic bag, seal, and freeze. This way, you can use small portions (a little goes a long way) as needed, without thawing the entire batch.

Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water. Queso fresco, a crumbly, salty, yet mild Mexican cheese, is available at most supermarkets. Many bottled salsas have high sodium content; if sodium is a concern for you, be sure to check the label. Cooking the dry spices in the oil is a process known as "blooming," which lightly toasts the spices and intensifies their flavor and fragrance. While it's great for a party snack for a crowd, this dish also makes for a highly satisfying meatless main—the protein and fiber in the beans will keep you full for hours.

Wonderful as appetizers or a side, these miniature spinach pies enclose fresh spinach, feta cheese, and dried dill in folds of delightfully crispy phyllo dough. Reviewers reported that this recipe won over everyone from picky kids to spinach-phobic husbands. Our trick for keeping fat and sodium in check in this dish is to combine feta cheese with cottage cheese in the filling. The full-fat feta lends tangy saltiness, while the low-fat cottage cheese adds creaminess. Be sure to keep the phyllo dough covered as you're forming the triangles—dry phyllo dough becomes fragile and crumbly. The dish a tasty option for vegetarians in the crowd. If you like kale, make your greens filling half baby kale and half spinach. We prefer the bright flavor of fresh dill, but dried will also work fine. A little fresh lemon juice adds a hit of brightness to the filling.

One of our readers, Karen Waldman, was dissatisfied with the baba ghanoush recipes she was finding, so she created her own. By combining mayonnaise and tahini, she tinkered, found her perfect combination, and even incorporated it into a Greek-themed Thanksgiving meal. The unique dinner was an instant hit with her family. Toasting the nuts and cumin seeds brings out their oils and magnifies their flavor. A little tahini—sesame seed paste—adds creaminess and a pleasant touch of savory bitterness. The mayonnaise lends even more creaminess to the roasted pureed eggplant. Garlic fans may want to double or even triple the amount in the recipe. This dip is perfect for toasted pita chips or even with raw veggie crudités.

Wow your guests at your next gathering with this super easy and delicious Spicy Black Bean Hummus. Says recipe creator Maureen Redmond of Easley, South Carolina, "I created this recipe three years ago based on a popular appetizer my friends ordered at a pizzeria in Greenville, South Carolina. I researched the ingredients and added my own variations to suit my preference for spicy flavors. I received glowing feedback from my husband and friends, and now I keep this recipe on hand for parties and tailgates." Redmond's creative twist subs black beans for the chickpeas used in traditional hummus. The resulting flavors are a delightful blend of Middle East and American Southwest, making this dish at home at meze parties and taco bars alike. For a milder dip, remove the seeds and membranes from the chile before chopping.

Created by Elizabeth Bennett of Mill Creek, Wisconsin, this hearty appetizer is best made ahead before your guests arrive. "The Brie is rich enough to carry the appetizer with a tart and sweet compote," Elizabeth said. "To ease slicing, keep Brie chilled until ready to use." The compote features warm spices—like cinnamon, ginger, and nutmeg—and sweet-tart fruit like Granny Smith apples that make it ideal for the holidays. Cardamom is a potent, floral spice that lends exotic fragrance, but if you don't have it on hand, it's not a deal breaker. A little brown sugar in the combination provides deep molasses richness and golden color.

Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer. Serve warm, or prepare in advance and serve at room temperature (store flatbreads and topping separately). Soft, fresh, homemade flatbread make this dish very distinctive. But if you don't have the time or inclination to bake them, store-bought flatbreads will work just fine. The topping is bright and summery, but because we're using cherry tomatoes, it's suitable to serve year-round. If you have white balsamic vinegar on hand, you might prefer to use it because it won't discolor the tomatoes.

This recipe is great with dried figs, sublime with fresh ones. If you use fresh figs, the mixture may need to cook a little longer to thicken because of the fresh fruit's water content. The jam brings together big flavors―the tart sweetness of figs, the savory sweetness of onions, and the pungent kick of Gorgonzola cheese―in a balanced way. Gorgonzola is a great combo with the sweet figs, but feta or any other soft, pungent cheese will work. Splashing a little water on the onions while they slowly cook down and caramelize helps them cook and brown evenly and prevents scorching. In addition to being a crostini topper, this jam would also make a wonderful condiment for roast pork or duck.

Asian dumplings like pot stickers are great finger foods, especially with the creamy-spicy sauce in this recipe. Recipe author Lindsay Weiss of Overland Park, KS, remarks, "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature." You may find forming the first couple of potstickers a little tricky if you've never done it before, but you'll be a pro by the time the batch is done—it's a simple skill to pick up. Peanut butter in the sauce lends body and Thai-style flavoring. Spicy sambal oelek adds a wonderful hot kick to the dish.

These flavorful nuts make a convenient, portable snack, or an easy, crowd-pleasing party nibble. Almonds are a go-to snack for healthy eaters, and the smoky spice rub makes them irresistible. Be sure to break up nut clusters before the baked nuts have cooled completely on the sheet pan. Store at room temperature in an airtight container for up to a week. If you like a little heat, try adding 1/8 teaspoon ground cayenne pepper to the spice blend. You can use leftover nuts sprinkled over salads; chopped up as a topper for sweet potato casseroles, or ground into a paste for a sweet-savory spread.

An appetizer-only menu can leave guests feeling hungry, unless it includes an item like this one: hearty and meaty, but elegant and refined at the same time. The open-faced mini sandwiches feature a luscious horseradish cream sauce on slices of buttery-tender beef tenderloin—an admittedly pricey cut but one that makes a big statement at a party. This is the hors d’oeuvre you serve at your holiday open house or other special event. The baguette slices are left soft and untoasted so that the sandwiches are easier to eat; swap in whole-grain baguette for a richer flavor and more nutrition.

Everyone needs a great, dependable, simple dip recipe to put out with crudités. Done—this is the one. It’s like a much fresher version of ranch dip, one that’s creamy, rich, and flavored with fresh herbs and a hint of garlic. We call for a small clove of garlic because it’s left raw and is therefore at its most pungent; you can grate it on a Microplane-style grater for a smooth garlic paste that incorporates well into the dip. You can prepare the all-purpose dip up to a day ahead, making this appetizer a quick fix for hungry guests.

At only 25 calories each, these crispy-creamy triangles feel like a miracle. The delicious flavor depends on dried porcini mushrooms, which give the filling an intense and concentrated mushroom flavor. Be sure not to leave them out. You might find dried porcini in different places in the supermarket—check near the fresh mushrooms in the produce section, or on the shelves near the pasta and Italian foods. You can assemble and freeze these up to two weeks in advance (a good weekend project), then pop them into the oven and add seven minutes to the cook time (no need to thaw). The savory mushroom filling and the feathery phyllo will impress all your guests.

This is a basic—but not boring!—version of hummus. The Middle Eastern dip is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for at least 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips or crunchy raw vegetables (radishes, cucumber slices, and bell pepper strips are particularly delicious with hummus). Feeling adventurous? Try these variations on Traditional Hummus: White Bean and Roasted Garlic Hummus, Spicy Red Pepper Hummus, Feta-Baked Hummus

Spinach-artichoke dip may just be the most popular dip of all time. And for good reason: It’s creamy, it’s gooey-cheesy, it’s savory, and it’s great with crunchy accompaniments. This version is much lighter than the versions you’ll see at most parties—and still just as flavorful. A good bit of garlic gives the dip a ton of flavor; be sure not to leave it out. If you’re sensitive to the pungency of fresh garlic, you can decrease to two or even one clove. Use a garlic press or Microplane-style grater for the garlic so that it incorporates evenly into the creamy mixture.

These fun bites pair soy- and ginger-marinated flank steak with creamy wasabi mayo and super-crisp rice crackers. You can prepare the mayonnaise mixture and cook the steak up to a day in advance of your gathering. Wrap the steak, still whole, in plastic wrap, and refrigerate. There's no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature. Assemble the crisps about 30 minutes before guests arrive. If you can’t find rice crackers on the cracker aisle of your grocery store, look in the Asian foods section; in a pinch, you can substitute baguette slices.

Go old-school at your next get-together with this mini version of a retro childhood classic. Everyone will love the combo of saucy beef and soft, squishy buns. We add grated carrot to the filling as a way to both sneak in some veggies and add sweetness without refined sugar. If you want to boost the flavor with a little heat, use chipotle or ancho chile powder in place of standard chili powder. You can make the filling a day or two ahead, but assemble the sliders shortly before serving so the buns don’t get soggy.

This is a fun—and tasty—twist on party canapés. Here, classic potato latkes replace the usual bread as the base for the flavorful appetizer. And though it may sound like an unusual pairing, robust, meaty smoked trout and tart, crisp Granny Smith apple work beautifully together, the apple brightening and balancing the taste of the smoky fish. You can make the potato pancakes a day before your party; just reheat on a sheet pan in the oven shortly before serving. Look for packages of smoked trout at the seafood counter; flake any leftovers, and use in omelets or frittatas.

Shrimp creates a delicious and budget-friendly variation on crab cakes in this dish, and matches well with the chunky salsa, which brings in sour, sweet, and buttery flavors from fresh lime, corn, and avocado. Hot sauce in the cakes and poblano peppers in the salsa bring some heat, but not enough to overwhelm―the balance is just right. Now that whole-wheat panko breadcrumbs are widely available, try using them here for whole-grain goodness. And if fresh corn is in season when you’re making these, by all means use it instead of frozen. If it’s fresh enough, you won’t even need to cook it; it will be deliciously crunchy and sweet raw right off the cob.

If you’re unfamiliar with muhammara, it’s a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results. Think of the dip as a more robust version of romesco sauce, with a slightly bitter edge. Baby lettuce shakes up the usual crudités game; it’s beautiful on a platter and offers mild, sweet flavor. Many supermarkets now carry gorgeous varieties, such as Little Gem, which are worth seeking out. For even more stunning veggie options, look for elegant radish varieties, such as French breakfast radishes (elongated with white tips) or watermelon radishes (offering brilliant pink color inside).

How do you improve on a crowd-pleasing favorite such as warm, creamy spinach artichoke dip? Add a hit of smoky bacon—because bacon simply makes most things better. Be sure to set this dip up in a central location; it’s sure to attract a crowd at any party. Though we suggest serving with crostini, you can also set out some crunchy raw vegetables for dipping. To make ahead, assemble the dip the night before, and refrigerate; bring to room temperature, and bake just before serving. Toast baguette slices, cool to room temperature, and store in a zip-top plastic bag.