Holiday season is in town, and with it comes festive gatherings, happy reunions, and well-loaded tables of food. Though the Christmas dinner is usually always in the limelight, it’s time to give the real unsung heroes a little shine: the appetizers. When prepared correctly, your appetizer platter can be so good that guests may not even notice if the main course is missing. These holiday bites are playful, convenient, and loaded with flavor setting the stage for a night to remember.
This collection of Christmas appetizers celebrates a simple approach: less time in the kitchen, more time enjoying the holiday spirit. You’ll find options that are quick to prepare, full of flavor, and visually festive perfect for everything from elegant soirees to relaxed family evenings.
Whether you’re having a lavish Christmas Eve or an at-the-last-minute party, these appetizer options will provide sophistication and substance to your buffet without the hassle. From decadent bites to decadent dips and rainbow-colored displays, this is your source to starting the party off in a truly special way.
1. Creamy Chicken Vol-au-Vent
These elegant puff pastry cups are a showstopper but are actually simple to prepare. The flaky cups are filled with rich, creamy chicken filling that delivers old-fashioned comfort with little effort. The trick is to use frozen puff pastry and rotisserie chicken, which take up valuable time but yield a dramatic result without diminishing from it.
Lobster Vol au Vent with Orange Cognac Sauce
Equipment
- 1 Medium Saucepan For preparing the orange cognac sauce.
- 1 Large Skillet or Saucepan For cooking the lobster filling.
- 1 Whisk For emulsifying and smoothing the sauce.
- 1 Chef's knife For dicing lobster meat, mushrooms, and shallots.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 1 cup fresh squeezed orange juice
- 1 tablespoon sugar
- Salt and pepper
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons cognac
- 2 tablespoons olive oil
- 8 ounces lobster meat diced
- 4 ounces shiitake mushrooms diced
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh tarragon leaves
- White pepper
- 4 prepared Vol au Vent shells puff pastry shells, available frozen in most supermarkets
- Fresh flat-leaf parsley for garnish
Instructions
- For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.
- For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.
- Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
Notes
Recipe contributor Shauna Havey says she is a fan of the dish as a party favorite, referring to it as the ultimate class-act and affordable combination. These tasty bites are best warm and are a great choice for getting the mingling party started, offering comfort and elegance in each bite.
2. Cranberry Sauce Meatballs
Cranberry sauce isn’t just for turkey. Turn it into a tangy glaze for meatballs, and you’ve got a crowd-pleasing holiday appetizer. The combination of cranberry and chili sauce adds festive color and flavor, while packaged meatballs help streamline prep time.
Mini Swedish meatballs with cranberry sauce
Equipment
- 1 Mixing Bowl
- 1 Large Frying Pan Preferably non-stick
- 1 Spatula or Tongs For turning meatballs
- 1 Measuring Spoons
- 1 Chopping Board and Knife Or grater for onion
Ingredients
Main
- 300 g pork mince
- 50 g fresh white breadcrumb
- 1 egg yolk
- 2 tbsp finely chopped or grated onion
- ½ tsp ground allspice
- 1 tbsp olive oil
- cranberry sauce or jelly to serve
Instructions
- In a large mixing bowl, combine the pork mince, fresh white breadcrumbs, egg yolk, finely chopped or grated onion, and ground allspice.
- Gently mix all ingredients together until just combined. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into small, bite-sized meatballs, approximately 2-3 cm in diameter.
- Heat the olive oil in a large non-stick frying pan or skillet over medium-high heat.
- Once hot, add the meatballs to the pan in batches, ensuring not to overcrowd. This allows them to brown properly rather than steam.
- Cook each batch for 5-7 minutes, turning frequently, until evenly browned on all sides and cooked through.
- To check for doneness, cut into one meatball to ensure it is no longer pink in the center.
- Remove the cooked meatballs from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Repeat with remaining batches until all meatballs are cooked.
- Serve the hot mini Swedish meatballs immediately with cranberry sauce or jelly on the side.
Notes
Amy Scamerhorn writes about how this easy meal has become a holiday staple with her friends because of its big flavor and ease. These steak bites are simple to make, beautiful to look at, and packed with seasonal flavor that will please everyone from young to old.
3. Air-Fryer Steak Bites
Air fryers are a holiday lifesaver, and these steak bites are proof. Succulent sirloin cubes are seasoned with garlic, paprika, and pepper then cooked to a perfect finish. Once out of the fryer, they’re finished with a generous slathering of garlic butter for rich, savory flavor in every bite.
Air Fryer Chicken Wings
Equipment
- 1 Air Fryer A 3.5-quart model or larger is recommended.
- 1 Tongs For flipping wings safely and efficiently.
- 1 Microwave-Safe Bowl For melting butter.
- 1 Whisk For combining hot sauce and butter.
- 1 Large Mixing Bowl For tossing cooked wings with sauce.
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
These protein-burst bites are easy to serve using toothpicks and occupy no oven space, so they’re a smart choice for busy kitchens. The result is a meal that’s both convenient and satisfying, packed with enough flavor to hold its own as a side to any holiday dish.
4. Hot Spinach Artichoke Dip
Few hors d’oeuvres are gulped down faster than a warm, cheesy spinach artichoke dip. The all-time classic mixes artichoke hearts, spinach, and Parmesan cheese into a creamy, addictive delight that never disappoints.
Hot Spinach and Artichoke Dip
Equipment
- 1 Saucepan
- 1 Colander
- 2 Mixing Bowls One microwave-safe
- 1 Whisk or Spatula
- 1 Clean kitchen towel For squeezing excess liquid
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
Michelle Krzmarzick recommends prepping it the night before so flavors can penetrate more deeply a handy trick for reducing day-of stress. Serve with a variety of dippers, from toasted pita and chips to raw vegetables, for a buffet as nice as it is easy.
5. Bacon Cheese Wreath
This center-of-the-table wreath turns a decadent cheese dip into a holiday showstopper. Cream cheese, Parmesan, and crispy bacon come together in a decadent, well-balanced spread. The twist is in the presentation formed around a bowl to resemble a wreath shape and garnished with parsley and red pimientos for a burst of holiday color.
Bacon Biscuit Wreath
Equipment
- 1 Medium Mixing Bowl
- 1 Large Baking Sheet
- 1 Parchment Paper For lining the baking sheet
- 1 Spatula or Spoon For mixing and dipping
- 1 Small Heatproof Glass or Ramekin To form the wreath shape
Ingredients
Main
- 1 5 ounce jar sharp American cheese spread
- 3 tablespoons butter flavored shortening
- 1 12 ounce package refrigerated flaky biscuits
- 4 bacon strips cooked and crumbled
- 2 tablespoons minced fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, thoroughly combine the sharp American cheese spread and butter-flavored shortening until smooth and well-blended.
- Separate the refrigerated flaky biscuits. Dip each biscuit into the cheese mixture, ensuring an even coating on all sides.
- Line a large baking sheet with parchment paper. Place a small heatproof glass or ramekin in the center of the sheet to guide your wreath shape.
- Arrange the coated biscuits around the central glass, slightly overlapping them to form a continuous wreath.
- Evenly sprinkle the cooked and crumbled bacon over the assembled biscuit wreath.
- Bake for 15 to 20 minutes, or until the biscuits are golden brown and puffed.
- Carefully remove the wreath from the oven and remove the central glass or ramekin.
- Garnish generously with minced fresh parsley and serve warm.
Notes
Lisa Carter recalls how this recipe, as told by her grandmother, became the centerpiece during holidays. It’s a simple way to add some class to your appetizer buffet with something that looks and tastes decadent.
6. Roasted Sweet Potato Salad
This vibrant salad brings a welcome pop of color and nutrition to your appetizer platter. Sweet potatoes roasted bring out their natural sweetness and are served alongside crunchy walnuts and chewy dried cherries for a mix of textures and flavors that is both filling and refreshing.
Roasted Sweet Potato Salad with Warm Chutney Dressing
Equipment
- 1 Roasting pan
- 1 Large Skillet
- 1 Small Saucepan
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Main
- 4 medium-sized sweet potatoes peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup raw green pumpkin seeds also known as pepitas
- 1 cup dried cranberries
- 1 cup chopped scallions green and white
- 1 cup julienned roasted red pepper
- 6 tablespoons balsamic vinegar
- 1/3 cup mango chutney
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves minced
- 1/4 cup olive oil
Instructions
- Make the Salad: Preheat oven to 425 degrees F.
- In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
- Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
- Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Notes
Fran Fehling recommends roasting the potatoes ahead of time, so day-of preparation is a breeze. Warm or cold, this salad gives a pleasant contrast to heavier holiday fare and can be used as an appetizer or side dish.
7. Garlic Tomato Bruschetta
Bright, fresh, and full of flavor, this bruschetta presents the flavors of authentic Italian in celebratory style. Slices of golden crispy French bread toasted to a crunch are topped with fresh tomatoes, garlic, and herbs for a light snack that complements more elegant fare stylishly.
Bruschetta
Equipment
- 1 Small skillet For infusing garlic into olive oil.
- 1 Large Skillet For grilling baguette slices.
- 1 Mixing Bowl For preparing the tomato mixture.
- 1 Sharp Knife For slicing baguette and mincing garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 4 tablespoons olive oil
- 5 cloves garlic finely minced
- 1 pint red grape tomatoes halved lengthwise
- 1 whole baguette or crusty loaf
- 1 pint yellow grape tomatoes halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 stick butter
Instructions
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Notes
Jean Franzoni developed this recipe from a family custom, and its versatility is what makes it so great. It can be served as a side dish and pairs well with wine or sparkling beverages, making it an ideal holiday menu addition.
8. Cranberry Fluff
This tart-sweet salad brings whimsy and color to your appetizer platter or dessert table. Whipped cream, marshmallows, and fresh cranberries come together in a light, festive holiday snack that’s easy to prepare.
Cranberry Fluff
Equipment
- 1 Food Processor For finely mincing cranberries.
- 1 Large Mixing Bowl For combining ingredients and chilling.
- 1 Plastic Wrap For covering and chilling.
- 1 Rubber Spatula For stirring and folding delicate ingredients.
- 1 Sharp Knife and Cutting Board For prepping fruit and nuts.
Ingredients
Main
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 3 cups mini marshmallows
- 1 cup halved red grapes
- 1/2 cup chopped walnuts
- 1 sweet crisp apple, such as such as Honeycrisp or Pink Lady, cut into small dice
- 1/2 cup whipped cream or prepared whipped topping
Instructions
- Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
- When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.
Notes
Lavonne Hartel describes it as a less-sweet spin on traditional fluff salads, with just the right combination of taste and texture. It’s a pleasant respite from richer food and is a pretty feature for any holiday buffet.
9. Savory Cucumber Sandwiches
Refined and delicate, these cucumber sandwiches bring a welcome burst of freshness to holiday tables. A creamy cream cheese spread, seasoned with Italian dressing, provides a tangy surprise contrasted with fresh cucumber and soft bread.
Cucumber Sandwiches
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spatula For mixing the cream cheese spread
- 1 Mandoline Slicer or Sharp Knife For uniform, thin cucumber slices
- 1 Cutting Board
- 1 Offset Spatula or Butter Knife For even spreading
Ingredients
Main
- 1 cucumber peeled and thinly sliced
- 1 8 ounce package cream cheese, softened
- 0.25 cup mayonnaise
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion salt
- 1 dash Worcestershire sauce
- 1 1 pound loaf sliced bread, crusts removed
- 1 pinch lemon pepper
Instructions
- Peel and thinly slice the cucumber. For best results, place slices on paper towels, lightly salt, and let sit for 10-15 minutes to draw out excess moisture, then pat thoroughly dry.
- In a medium bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion salt, and a dash of Worcestershire sauce.
- Mix the ingredients thoroughly until the mixture is smooth and well combined. Season with a pinch of lemon pepper and adjust to taste.
- Carefully remove the crusts from all slices of bread.
- Spread an even layer of the prepared cream cheese mixture onto one side of each slice of bread.
- Arrange a single layer of the dried cucumber slices neatly over the cream cheese spread on half of the bread slices.
- Top with the remaining bread slices, cream cheese side down, gently pressing them together to form sandwiches.
- Using a sharp knife, carefully cut each assembled sandwich into desired shapes, such as triangles (cutting diagonally twice) or finger sandwiches (cutting into three rectangles).
- Arrange the finished sandwiches on a platter, cover with damp paper towel and plastic wrap to prevent drying, and chill for at least 15-30 minutes to firm up and allow flavors to meld.
- Serve chilled, ideally soon after preparation to maintain freshness and prevent sogginess.
Notes
Carol Henderson notes that you never even need to use the bread and can present the spread as a vegetable dip, which gives you presentation freedom. These small bites give the perfect choice for anyone who would like something light but celebratory.
10. Roasted Chicken and Brie Holly Mini Bites
These elegant little morsels are packed full of layers of flavor roasted apple and fig spread, rich Brie, chicken from the deli. Gilded with spinach and cranberries on toasted baguette, they are both stunning and rich, well-balanced in their flavor.
From a favorite sandwich, Terri Gilson put a holiday twist on this one. The red and green toppings turn it seasonal at a glance, and the gourmet flavors impress without requiring hours to make.
11. Cheese-Stuffed Cherry Tomatoes
Sherry Cherry Tomatoes
Equipment
- 1 Oven-Safe Skillet Preferably cast iron or heavy-bottomed to retain heat
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For sautéing and tossing
- 1 Measuring Spoons
Ingredients
Main
- 2 tablespoons extra-virgin olive oil 2 turns of the pan
- 3 large cloves garlic finely chopped
- 1 small onion finely chopped
- 1 pint cherry tomatoes
- 2 tablespoons sherry vinegar or dry sherry wine
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- Salt
Instructions
- Preheat oven to 375 degrees F.
- Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
Notes
2. When adding cherry tomatoes, ensure they are in a single layer or do not overcrowd the pan. This allows them to roast rather than steam, concentrating their sweetness and developing a richer flavor profile.
3. The sherry vinegar adds a crucial acidic brightness. Adjust the amount of sugar to balance the acidity of your specific tomatoes and sherry, tasting as you go. A pinch more red pepper flakes can elevate the heat if desired.
4. These tomatoes are fantastic as a side dish, tossed with pasta, spooned over grilled fish or chicken, or served with crusty bread to soak up the delicious pan juices.
For a subtle yet tasteful appetizer, these cherry tomato bites are just the thing. The cherry tomatoes are scooped out and filled with a lush feta and onion mixture that is both savory and scrumptious.
Mary Lou Robison deems them impossible to resist and rightly so, considering their lovely appearance and bite size. They’re ideal for guests who require a hurried bite that is fresh and full of flavor.
12. The Best Deviled Eggs
Deviled eggs are a party staple, and this one takes them to the next level with the addition of fresh herbs and optional mix-ins like bell peppers or avocado. A sprinkle of paprika and dill garnish give it a holiday-worthy appearance.
The Best Deviled Eggs
Equipment
- 1 Wide Saucepan For boiling eggs
- 1 Large Bowl For ice water bath
- 1 Sharp Knife For slicing eggs cleanly
- 1 Whisk For mashing and smoothing yolk mixture
- 1 Piping Bag Or large resealable plastic bag for filling eggs
Ingredients
Main
- 12 large eggs see Cook's Note
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce optional
- Kosher salt and freshly ground black pepper
- Finely chopped chives for garnish
- Smoked paprika for sprinkling
Instructions
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Notes
Jesse-Anne Foust recommends experimenting with extras like crab or bacon to appease your crowd. These eggs provide a bright, satisfying solution that adds color and diversity to your plate.
13. Crispy Oven-Baked Oysters
Oysters are unique, and this appetizer presents them to your plate without the hassle of shucking. Baked and breaded for a crunchy outside, they deliver richness without grease and pair nicely with a warm jalapeño dipping sauce.
Oven-Baked Salmon
Equipment
- 1 Baking Sheet Or an oven-safe, non-stick pan.
- 2 Small Mixing Bowls For seasoning and salsa preparation.
- 1 Tongs or Fish Spatula For handling and serving delicate salmon.
- 1 Chef's knife For chopping parsley, shallot, and almonds.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 12 ounce salmon fillet cut into 4 pieces
- Coarse-grained salt
- Freshly ground black pepper
- Toasted Almond Parsley Salsa for serving
- Baked squash for serving, optional
- 1 shallot
- 1 tablespoons red wine vinegar
- Coarse grain salt
- 2 tablespoons capers rinsed
- 1 cup fresh flat-leaf parsley
- 1/2 cup toasted almonds
- Extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Notes
Marie Rizzio describes how this recipe took first place in a seafood contest, and it is easy to understand why. The elegant appearance and rich flavor make it a winner for holiday entertaining.
14. Smoked Sausage Links Simmered
These tiny sausages are cooked slowly in a spicy-sweet ketchup, brown sugar, and horseradish glaze. The result is a rich, sticky coating that clings to each link, and they are a delicious finger food.
Simmered Smoked Links Recipe 4
Equipment
- 1 Slow Cooker Alternatively, a large heavy-bottomed pot or Dutch oven can be used for stovetop simmering.
- 1 Measuring Cups For accurately portioning ingredients.
- 1 Whisk or Spoon For combining the sauce ingredients.
- 1 Serving Spoon or Tongs For easy serving.
Ingredients
Main
- 2 packages 16 ounces each miniature smoked sausage links
- 1 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup prepared horseradish
Instructions
- In a medium bowl, combine the brown sugar, ketchup, and prepared horseradish; whisk until all ingredients are well incorporated and the sauce is smooth.
- Place the miniature smoked sausage links into the slow cooker, arranging them in an even layer.
- Pour the prepared sauce mixture evenly over the sausage links, ensuring they are thoroughly coated.
- Cover the slow cooker with its lid.
- Cook on the low setting for 4 hours, or on the high setting for 2-3 hours, or until the links are heated through and the sauce has warmed and slightly thickened.
- Stir the links occasionally during the cooking process to ensure even distribution of the sauce and consistent heating.
- Once cooked, the links can be kept warm in the slow cooker on the 'warm' setting for extended serving.
- Serve the simmered smoked links warm directly from the slow cooker, or transfer them to a serving dish.
- Provide toothpicks for easy serving as an appetizer, or serve as a delicious side dish.
Notes
Maxine Cenker points out how easy and universally loved they are just cook in a slow cooker and serve on toothpicks for a mess-free, handy delight. They’re an old standby and sure to attract a crowd.
Final Thoughts
With appetizers like these, your holiday gathering can feel festive and complete before the main event is even served. These dishes tread the fine line between convenience and creativity, enabling you to impress guests without devoting all your holiday time to the kitchen. If you like bold flavors, elegant bites, or colorful spreads, there’s something here for every hostess and every holiday table.
From crumbly pastry and spicy dips to crunchy salads and sweet-tart treats, this set of easy Christmas appetizers is designed to make your celebrations stress-free, mouthwatering, and memorable.
