New Year's Snacks

Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

If you're looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. These beautiful canapés start with a base of candy cane (or Chioggia) beet squares, whose alternating ruby and white rings are stunning. (You can add more color to the platter by alternating candy cane beet and golden beet slices.) The beet stays raw, so the slices are crunchy and sweet and hold up nicely. The jewel-like topping of easy-to-find salmon caviar turns what's truly a simple make-ahead nibble into an absolute work of art that'll make you the talk of your social circle.

These mini meatballs are perfect for holiday parties and tailgating. We made them healthier by forgoing sodium-heavy ingredients like the usual ketchup and chili sauce and including whole-grain bulgur in place of breadcrumbs. You can also serve a larger portion of these meatballs for weeknight dinner. To up the kid-friendly factor, omit the ground red pepper in the glaze and serve with mashed potatoes (à la Swedish meatballs). For a tangier glaze, substitute cranberry sauce for the grape jelly.

We love these stuffed peppers as an appetizer, but you can also serve them as a side dish. Be sure to use baby bell peppers and not mini sweet peppers (shaped like jalapeños) so they're big enough to accommodate the filling. As an alternative to broiling, you can char the peppers directly over a gas flame, turning frequently with tongs.

Save 108 calories, 7g sat fat, and 69mg sodium per serving over a traditional cheese ball. Almond milk cream cheese is delicately nutty, with a buttery-rich texture and zero grams of sat fat. Find it at Whole Foods stores nationwide. You can substitute 1⁄3-less-fat cream cheese, which adds 1.6g sat fat to each serving.

With their awesome crunch and yellow color, thinly sliced golden beets make a great stand-in for tortilla chips. A mandoline works beautifully for slicing; try to cut the beets between 1/8- and 1/16-inch thick. If you use a knife instead, aim to get the thinnest slices possible.

Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go-snack, be sure to allow them to cool completely on a flat surface first.

Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional sixth ingredient, perk up the look but aren’t crucial to the flavor.

Save 104 calories, 12.6g fat, and 156mg sodium over traditional mini crab cakes. You can bake these cakes up to 2 hours ahead of party time and rewarm in a 300° oven for 5 to 6 minutes.

The easiest way to candy nuts is to toss them with an egg white-sugar mixture, then gently bake them until the sugar melts and the egg whites dry out, forming a crispy candy shell around each nut. The whites serve as an adhesive so the sugar and any flavorings can cling to the nuts. There are other, trickier methods, but this one gives you sure fire results. You can play with spices and sweeteners; try maple sugar or granulated honey. The choice of nut is up to you. A crunchy sugar coating goes hand in hand with any nut, but pecans and walnuts really rise to the occasion: Their craggy surfaces are perfect for catching the egg mixture. Candied nuts are pretty durable, so make a big batch, and store them in a cool, dry place for up to one week. 

This two-bite, no-fork-required appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budget-friendly roe. Depending on what kind you choose, it can be affordable or break the bank. Make note of the origin to be sure you aren't buying caviar or roe from endangered fishing areas or species. We suggest Classic American White Sturgeon Caviar ($85/oz.), Paddlefish Caviar ($44/oz.), Salmon Roe ($8/oz.), and Masago ($5/oz.). Store opened caviar on ice, and use within one to two days. In a pinch, sour cream can stand in for the crème fraîche. 

A favorite among the staff, this vibrant dip is perfect for parties. 

This bruschetta is both sweet, with pear slices and honey, and savory because of the Brie cheese and balsamic drizzle. Perfect for entertaining, these adorable bruschetta bites are a light way to kick off a dinner, plus they come together quickly and easily.

This warm, tangy twist on fundido is perfect with sparkling wine; the bubbles help cut through the richness. We pair with veggie chips, but you can also serve with crudités for a fresher take. The dip is very easy to put together. One note on mixing: Blend the beans until they are completely smooth and puréed for the silkiest, creamiest results. You can’t overblend it, but if you stop too soon, the dip might have a few lumps. The great thing about this dip is that it can be made ahead and rewarmed when you’re ready to serve it. To reheat, stir gently over low heat until hot. For an herby version, add a generous 1⁄4 cup of a mix of chopped herbs, such as parsley, chives, and a little basil.

To achieve maximum nuttiness, you have to toast nuts. This coaxes out flavorful, aromatic oils for a deep, rich taste and pulls out some of the nut's moisture for satisfying crunch with each bite. Our go-to-method for toasting nuts is a slow oven roast at a relatively low temperature (300°F) in a single layer on a rimmed baking sheet, stirring occasionally until lightly browned and crisp. That allows hot air to circulate around each nut to gently cook it. Don't blast them in a hot 400°F oven for a few minutes until they've darkened—not a good thing for a nut—because that high heat can bring out bitter flavors. Only using a handful? You can also roast nuts in a pan on the stovetop over medium-low heat or on a plate in the microwave for a minute or so at HIGH.

If any one dish is devoured quickly and constantly (usually by the fistful) throughout the holiday, it’s snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.

After just one bite, it's easy to get hooked on this flavorful, 5-ingredient, hummus topper. Season with salt and pepper to taste and serve with toasty baked pita chips, if desired. Simple, yet impressive, soon you'll be topping mashed potatoes and steaks with this versatile mushroom side too.

Quick broiled shrimp paired with spicy remoulade dipping sauce is sure to rally a crowd at the appetizer table. This holiday staple is naturally low in sugar and rich in lean protein.

Put down the wings and elevate your happy hour appetizers with these flavorful bite-sized poppers. The cream cheese balances the spice of the jalapeños with the richness of the lobster and bacon. 

These crowd-pleasing stuffed ‘shrooms pack two cheeses, crumbled bacon, and fresh thyme. You can fill the mushroom caps in advance, but don’t sprinkle the panko mixture over top until ready to bake.

This homemade hummus is a great appetizer for holiday parties and casual dinner get-togethers alike. Healthy dippers include baby carrots, bell peppers, pita chips, radishes, jicama, and sugar snap peas.

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.

Save 167 calories, 3.6g sat fat, and 393mg sodium per serving over traditional spinach-artichoke dip. Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

This appetizer is based on bisteeya, a traditional Moroccan pastry that pairs savory, spiced meat and flaky phyllo with a dusting of cinnamon and powdered sugar. Make ahead: Freeze unbaked pastries for up to 1 month; bake frozen, unthawed pastries 5 additional minutes or until browned.

This retro-chic snack can be served with raw veggies, crackers, or toasted whole grain bread. Medjool dates add natural sweetness and chewy texture, while blue cheese creates the ideal salty, tangy contrast. Bonus: you can prepare it up to two days in advance.

Feed a hungry crowd these all-star, feel-good favorites at your next party. Nothing is as comforting as melty, creamy, cheesy, comforting macaroni and cheese. Be still our hearts.

The bold flavor of blue cheese and saltiness of the bacon give a creative punch to your average spinach dip. Serve with celery sticks for an added crunch.