Thanksgiving is right around the corner, and if you’re hosting, you’re probably already feeling the excitement and maybe a touch of stress building up for the big day. The star of the show, that golden, perfectly roasted turkey surrounded by all its delicious sides, is what everyone’s waiting for. But let’s be real: the waiting begins well before the carving, and your guests will want something to snack on to keep these rumbling tummies from getting the best of them. Enter appetizers, riding in like the superheroes of your Thanksgiving feast, keeping everyone in good humor and providing you with a brief respite in the kitchen.
Hosting Thanksgiving is no small undertaking. Between roasting the turkey to perfection, mashing potatoes, and ensuring the pumpkin pie doesn’t crack, you’ve got your hands full. Add in the parade of friends and family popping into the kitchen to “check on things” (or sneak a taste), and it’s easy to feel overwhelmed. That’s why having a lineup of crowd-pleasing appetizers ready to go is a total game-changer. Yes, they take a little effort, but believe me, those appetizers before dinner are well worth each moment of work they’ll leave your guests beaming and allow you to concentrate on the main course.
Even plain appetizers such as a traditional shrimp cocktail, a platter of oven-roasted nuts, or a bright bruschetta can do miracles in keeping everyone content. But why settle for plain when you can amaze your guests with something spectacular? We’re talking about appetizers so good, so celebratory, and so effortless to execute that they could potentially steal the show from the turkey. Following a search of the top recipes on the market, we’ve put together a list of 14 Thanksgiving appetizers that will sure impress, please, and perhaps even trigger a few requests for the recipe. Let’s get to these delectable appetizers and get those taste buds buzzing!
1. Apricot Goat Cheese Ball with Fried Rosemary and Shallots
Imagine this: a creamy, tangy ball of cheese as lovely as it tastes, proudly sitting atop your Thanksgiving table. The Apricot Goat Cheese Ball with Fried Rosemary and Shallots is the epitome of sophistication meeting accessibility. The unusual combination of sweet apricots and fragrant rosemary produces a taste sensation that’s both special and loved by everyone think of it as a comfort fall pasta meal, but as an appetizer, ideal for all ages.
- Why it’s a success: It’s a combination of creamy goat cheese and sweet apricots, which is always a hit.
- Make-ahead magic: Prepare it days ahead of time for hassle-free entertaining.
- Multi-use serving possibilities: Serves extremely well with crackers, vegetables, or fruit.
- Dietarily friendly: Vegetarian, gluten-free, and appropriate for most diets.
The reason this cheese ball is a lifesaver to busy hosts is its make-ahead ability. You can prepare it way in advance today, tomorrow, or even a week ahead and refrigerate until it’s serving time. The longer it remains, the more all the flavors come together to create a richer, deeper flavor that’s just heavenly. And, for that matter, a refrigerated cheese ball keeps its shape perfectly, making it a gorgeous focal point for your appetizer table that’s as functional as it is beautiful.
This recipe is a cinch to assemble, calling for only five basic ingredients you probably already stock in your cupboard or can pick up on a whirlwind trip to the store. The cream cheese and goat cheese foundation provides a background for the zesty shallots and the sweet apricots to take center stage, topped with the crispy, fragrant rosemary. Serve with seeded crackers, sliced crisp cucumber, or even endive spears for a delicious, light gourmet touch. As former cheesemonger and TV chef Nora Singley demonstrates with this recipe, it’s not necessary to be a professional to make a dish that tastes gourmet and celebratory.
2. Fireside Cheese Spread
There’s something enchanting about a recipe that’s so plain yet so filled with flavor that it becomes a holiday tradition. The Fireside Cheese Spread, made by Debbie Terenzini-Wilkerson, is just that a dependable, people-pleasing appetizer that’s been called “always a success.” It’s the type of spread that brings people back to the table for seconds, so include it in your Thanksgiving celebration.
- Bold flavor: The cheddar foundation provides a homey, reassuring flavor.
- Customizable: Substitute Swiss cheese or garlic for a variation.
- Quick prep: In minutes with ingredients in the pantry.
- Shareable: Pairs well with crackers or breadsticks.
This spread is all about versatility. The original version calls for cheddar to get that deep, rich flavor, but you can substitute it with Swiss for a less potent taste or throw in a minced clove of garlic for added oomph. With only 95 calories per serving, it’s a sin-free pleasure that seamlessly slots into the pre-dinner schedule. The simplicity of the ingredients think pantry staples you probably already have means you can whip this up without breaking a sweat.
What really sets the Fireside Cheese Spread apart is its ability to bring people together. It’s the kind of appetizer that sparks conversation as guests gather around, scooping it up with crackers or breadsticks. Its warm, comforting vibe perfectly matches the cozy atmosphere of Thanksgiving, making it a dish that feels like home. Whether it’s your first time hosting or you’re a seasoned pro, this spread is sure to become a holiday favorite.
3. Feta Cheese Foldovers
If you’re looking for an appetizer that’s equal parts elegant and effortless, the Feta Cheese Foldovers are your answer. These golden, flaky puff pastries filled with a tangy feta cheese mixture are a revelation simple to make yet impressive enough to wow your guests. They’re the perfect way to add a touch of sophistication to your Thanksgiving spread without spending hours in the kitchen.
- Crowd-pleaser: Enjoyed by everyone, as reviewer SHARARW’s family demonstrated by asking for them for Christmas.
- Make-ahead ease: Prepare the day before and bake when convenient.
- Elegant presentation: Golden pastry gives them a gourmet appearance.
- Simple ingredients: Few ingredients for maximum flavor.
Feta Cheese Foldovers
Equipment
- 1 Baking Sheet
- 2 Small Mixing Bowls One for the filling, one for egg wash.
- 1 Sharp Knife For cutting pastry and green onions.
- 1 Fork For blending filling and sealing pastry edges.
- 1 Pastry Brush For applying egg wash.
Ingredients
Main
- 8 ounces feta cheese crumbled
- 3 tablespoons finely chopped green onions
- 1 egg beaten
- 1 17.5 ounce package frozen puff pastry, thawed
- 1 egg yolk beaten with 1 teaspoon water
Instructions
- Gather the ingredients. Preheat oven to 375 degrees F (190 degrees C). Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
- In a small bowl, blend feta cheese, green onions, and egg. Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
- Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
- Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
- Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature. Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Notes
The brilliance of these foldovers is their make-ahead quality. You can put them together a day ahead, refrigerate them, and bake them up as needed when your guests arrive. The scent of golden puff pastry drifting through the house will have everyone waiting with anticipation for their first bite. Reviewer SHARARW exhorted that these were so much of a hit at Thanksgiving that her family insisted on an encore at Christmas a true tribute to their popularity.
The pairing of buttery pastry and salty feta is a wonderful contrast that’s both filling and light enough to keep palates in readiness for the big meal. These foldovers are evidence that you don’t have to rely on fancy recipes to make something special. Serve them warm for the ultimate flakiness, and watch as they vanish quicker than you can say “Happy Thanksgiving!”
4. Savory Pumpkin Hummus
Pumpkin is the quintessential fall flavor, and the Savory Pumpkin Hummus brings that season’s magic to your appetizer platter. This colorful, creamy dip turns traditional hummus into a seasonally festive treat by adding pumpkin purée to the mix, resulting in a dish that is as beautiful as it is tasty. It’s the ultimate way to lead into your Thanksgiving dinner with a celebration of autumn’s harvest.
- Seasonal star: Pumpkin purée contributes a festive, earthy taste.
- Versatile dippers: Serves with veggies, pita, or crackers.
- Easy enhancements: Top with tamari pumpkin seeds or a paprika sprinkle for added flair.
- Diet-friendly: Vegetarian and perfect for plant-based visitors.
Savory Pumpkin Hummus
Equipment
- 1 Food Processor or High-Speed Blender Essential for achieving a smooth, creamy texture.
- 1 Can Opener For garbanzo beans and pumpkin puree.
- 1 Measuring Spoons and Cups For accurate ingredient portions.
- 1 Airtight Storage Container For chilling and storing the finished hummus.
- 1 Rubber Spatula For scraping down the food processor and transferring hummus.
Ingredients
Main
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- ¾ teaspoon salt
- 2 15 ounce cans garbanzo beans, drained
- 2 teaspoons extra-virgin olive oil
- 1 15 ounce can pumpkin puree
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ cup toasted pumpkin seed kernels or more to taste
- 1 pinch paprika
Instructions
- Gather all ingredients. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Add garbanzo beans and olive oil and pulse until smooth. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Fold pumpkin seeds into hummus; garnish with paprika. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Notes
This hummus is a chameleon, blending perfectly with everything from snappy carrot sticks to toasty pita bread. Its warm orange color is seasonally yelling fall, and it’s a stunning addition to your platter. For a bit of added pizzazz, follow the lead of reviewer Georgia J Llewellyn and add tamari-flavored pumpkin seeds for crunch or dust on top with paprika for color and flavor.
What sets this dip apart is the way it can be both comforting and crisp. It’s a lighter choice that offsets the richer dishes on your Thanksgiving table, and its veggie-friendly profile means it’s a crowd-pleaser with a broad group of guests. Make it ahead of time, refrigerate until chilled, and serve with a smile it’s a sure-fire conversation piece that hits the right note for the season.
5. Cape Cod Cocktail Meatballs
Be prepared to impress your visitors with the Cape Cod Cocktail Meatballs, a tangy-sweet masterpiece that honors Thanksgiving’s legendary cranberry taste. Glazed with a bright cranberry sauce glaze and baked until golden brown, these meatballs are an ode to Cape Cod’s cranberry land and an instant way to make your appetizer platter become a fond memory. They’re one of those dishes that vanish quickly, so you may as well prepare more!
- Irresistible taste: Savory meatballs meet sweet cranberry glaze.
- Party hit: Rater Robin Myshrall Ulery reports they’re the first to be devoured.
- Easy to bring: Ideal for potlucks or parties.
- Holiday appearance: Shiny cranberry glaze provides a beautiful appearance.
Cape Cod Cocktail Meatballs
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Large Deep Baking Dish Suitable for baking meatballs and holding the sauce.
- 1 Medium Saucepan For preparing the cranberry glaze.
- 1 Whisk or Spoon For mixing the sauce ingredients.
- 1 Rubber Spatula or Tongs For draining grease and serving.
Ingredients
Main
- 2 pounds ground beef
- 1 cup bread crumbs
- 2 large eggs
- ¼ cup chopped fresh parsley
- 2 tablespoons grated onion
- 2 tablespoons soy sauce
- ¼ teaspoon garlic powder
- 1 16 ounce can jellied cranberry sauce (such as Ocean Spray)
- 1 ½ cups ketchup
- 2 ½ tablespoons packed brown sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ground beef, bread crumbs, eggs, parsley, onion, soy sauce, and garlic powder in a bowl until thoroughly mixed. Roll meat mixture into meatballs using about 2 teaspoons meat mixture per meatball; arrange meatballs in a large, deep baking dish.
- Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
- Combine cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan over medium heat; cook and stir until cranberry sauce melts and sugar dissolves. Pour sauce over meatballs.
- Continue baking in the oven until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 minutes more.
Notes
The secret of these meatballs is that they balance flavors perfectly. The deep, meaty foundation is countered by the tart, bright cranberry glaze, making each bite at once satisfying and refreshing. Reviewer Robin Myshrall Ulery insists they’re “perfect for any party where you want to impress,” and her party guests always request the recipe. The shiny, colored glaze makes them a visual treat, as well.
These meatballs are a host’s best friend they’re simple to make, can be kept at room temperature without refrigeration, and are filling enough to make guests happy without stuffing them. Double the recipe, because we guarantee you they’ll be devoured before you know it. These bite-sized treats are an amazing way to introduce a little Thanksgiving tradition into your appetizer spread.
6. Baked Crab and Artichoke Dip
There are few things that say “welcome to the party” more than a hot, creamy dip, and the Baked Crab and Artichoke Dip raises the bar by being served in an edible bread bowl. Rich, savory, and indulgent without being particularly hard to achieve, this crowd-pleasing appetizer is the kind of dish that makes people feel like they’re being treated and gets the vibe for cozy Thanksgiving off to a good start.
- Indulgent taste: Blends crab, artichokes, and rich cheeses.
- Dippable bowl: The bread bowl is also a delicious snack.
- Quick prep: Easy ingredients, fast assembly.
- No cleanup: Eat the bowl, avoid the dishes!
Baked Crab and Artichoke Dip
Equipment
- 1 Large Mixing Bowl
- 1 Baking Dish
- 1 Aluminum Foil
- 1 Chef’s knife For cutting bread
- 1 Mixing Spoon or Spatula
Ingredients
Main
- 2 8 ounce packages cream cheese, softened
- 1 pound lump crabmeat drained
- 1 14 ounce can artichoke bottoms, drained and chopped
- 6 ounces shredded white Cheddar cheese
- ½ cup finely diced red bell pepper
- ½ cup sour cream
- ⅓ cup chopped green onions
- ¼ cup mayonnaise
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper or more to taste
- salt and freshly ground black pepper to taste
- 1 round loaf sourdough bread
- 2 tablespoons shredded white Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
- Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
- Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
- Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes. stacy
Notes
Merging cream cheese, sour cream, mayonnaise, and Cheddar into a rich texture, with tender, savory bites from the crab and artichokes, baking it in a bread bowl is sheer genius not only is it visually stunning, but you can rip into the warm, mushy bread when the dip is all devoured, making it a fun, interactive party. And no dishes to wash? That’s a Thanksgiving miracle!
Serve hot with crackers, baguette rounds, or robust vegetables, and watch it become the star of your appetizer platter. Its bubbly, warm goodness is ideal for a cold November afternoon, and its make-ahead factor makes it easy to just pop in the oven when the guests arrive. This is comfort food at its best, and it’ll put a smile on everyone’s face.
7. Cranberry Brie Bites
For an appetizer that’s as sophisticated as it is simple, turn to the Cranberry Brie Bites. These tiny packages of delight mix zesty cranberries, creamy Brie, and snappy walnuts in a buttery pastry cup to create a bite-sized work of art perfect for Thanksgiving. They’re the height of holiday flavor and ease of charm.
- Flavor explosion: Sweet cranberries, melted Brie, and crunchy walnuts.
- Make-ahead ease: Assemble up to three days ahead.
- Versatile serving: Fabulous warm or at room temperature.
- Spectacular presentation: Bright colors shout holiday festiveness.
Julie Hubert, the inventor of this recipe, gets it just right with the mix of flavors and textures in these little bites. The tartness of the cranberries, the creaminess of the Brie, and the crunch of the walnuts all combine to create a smooth, delicious bite that tastes like a holiday on your tongue. The best part is, you can prepare them days ahead, wrap them up tightly, and bake them fresh when it’s time to eat, freeing up valuable time on Thanksgiving.
These bites are as versatile as they are tasty, sparkling hot or at room temperature. Their bright colors and bite-sized portions make them perfect for mingling guests, and their grown-up taste guarantees they’ll be the hit of the party. Add these to your platter for a dash of sophistication that won’t take hours to prepare.
8. Olive Cheese Ball
There’s nothing so comforting as an old-fashioned cheese ball to put a smile on everyone’s face, and the Olive Cheese Ball is a cherished favorite that never fails. This merry concoction combines rich, creamy Cheddar with the salty splash of green olives, a pungent dash of onion, and a splash of lemon juice for brightness. It’s a balanced blend that’s at once comforting and thrilling, and so it’s an instant hit at any Thanksgiving gathering.
- Timeless allure: Decades-long family tradition, as critic Cindy Carnes attests.
- Easy ingredients: Pantry staples with few outside extras.
- Personalized finish: Roll in nuts or parsley to add crunch and color.
- Ideal mate: Works beautifully with many types of crackers.
Olive Cheese Ball
Equipment
- 1 Medium Mixing Bowl
- 1 Spatula or Spoon For blending and mixing
- 1 Plastic Wrap For chilling
- 1 Cutting Board
- 1 Chef’s knife For chopping onion and olives
Ingredients
Main
- 1 8 ounce package cream cheese, softened
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice concentrate
- 1 8 ounce package shredded Cheddar cheese
- ¼ cup chopped onion
- ½ cup chopped green olives
Instructions
- Blend cream cheese, mayonnaise, and lemon juice concentrate in a medium bowl; mix in Cheddar cheese, onion, and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.
Notes
What separates this cheese ball from the pack is its long-standing tradition in families around the world. As Cindy Carnes excitedly points out, it’s been a part of her household for 20 years because it’s so easy and contains ingredients you probably keep stocked. That level of dependability is worth its weight in gold in the midst of the holiday rush you can whip it up in no time and have it chill, allowing its flavors to mature and become even more seductive with time.
Serving this olive cheese ball is a pleasure. Roll it in chopped parsley or crunchy nuts for a lovely, textured outside that adds to its appearance, then serve it alongside a variety of crackers such as wheat thins or dainty water wafers. It’s the type of appetizer that makes people want to stay awhile, chat, and snack away, putting everyone in a warm, welcoming mood for the rest of the evening. With its classic yet refreshing flavors, it’s sure to be a new tradition in your house as well.
9. Baked Stuffed Brie with Cranberries and Walnuts
If you desire an appetizer that shouts gourmet without the fuss, Chef John’s Baked Stuffed Brie with Cranberries and Walnuts is your choice. This is no ordinary cheese course it’s a warm, ooey-gooey pleasure coated in flaky puff pastry filled with sweet cranberries and rich walnuts and baked until golden. It’s the sort of dish that promises you spent hours slaving away over it but actually takes little effort and is great to serve to impress Thanksgiving dinner guests.
- Impressive but easy: Appears fancy but needs little effort.
- Pro tips: Chill before baking for crispy pastry; serve at room temp.
- Flavor balance: Creamy Brie contrasted with tart cranberries and crunchy nuts.
- Crowd pleaser: A huge hit at family functions, according to reviewer tharrisa.
Baked Stuffed Brie with Cranberries & Walnuts
Equipment
- 1 Paring Knife For precise cutting of the Brie.
- 1 Rolling Pin To evenly roll out the puff pastry.
- 1 Small Mixing Bowl For preparing the egg wash.
- 1 Pastry Brush For applying egg wash to the pastry.
- 1 Rimmed Baking Sheet Lined with parchment paper for baking.
Ingredients
Main
- 1 small wheel of Brie about 6 to 8 inches, chilled
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 1 sheet frozen puff pastry thawed, plus extra for design
- 1 large egg
- 1 teaspoon water
Instructions
- Gather all ingredients. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Use a sharp paring knife to score the side of Brie all the way around, cutting directly on the equator through the rind. Wrap string or dental floss around brie on the scored cut. Loop one end of the string over the other to make a half knot. Pull the ends of the string in opposite directions to cut Brie in half. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Lay Brie halves, cut-side up, on a flat work surface. Spread cranberries over one half and walnuts on the other, pressing down gently into cheese. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Quickly put the 2 sides back together with cranberries on top of walnuts. Press together and stuff back in any cranberries or walnuts that fell out. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Roll out puff pastry on a floured surface to about 1/8-inch thickness. Place Brie in the center of pastry. Gently pull up edges to ensure there is enough dough to entirely wrap Brie. Trim off the corners if there is too much dough. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Mix together egg and water in a small bowl. Brush egg wash over dough. Fold one edge of dough over Brie and then the opposite side. Fold over the remaining edges to completely encase Brie. Trim off excess dough as needed. Flip Brie over so the seam is at the bottom; gently press in the sides to snug dough against Brie. Brush the top and sides of wrapped Brie with egg wash. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Cut out decorative pieces from remaining puff pastry and place on Brie. Lightly brush decorative pieces with egg wash. Place Brie in the freezer for 1 hour. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place Brie on the prepared baking sheet and bake on the center rack in the preheated oven until it is browned and leaking cheese, 20 to 25 minutes. (Only rarely does Brie not leak through.) Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
- Serve and enjoy. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
Notes
Chef John’s skill is evident in the little touches that make this appetizer great. He advises chilling the wrapped Brie before baking to ensure the pastry puffs up crisply, and letting it rest to room temperature afterward allows the flavors to fully bloom. The result is a melty, luxurious center with a crisp exterior that combines textures and tastes in every bite the creaminess of the Brie, the tang of cranberries, and the nutty crunch all working together beautifully.
This baked Brie has received rave reviews for a good reason. Reviewer tharrisa labeled it a “big hit at our family’s Thanksgiving dinner,” and it’s not difficult to understand why it takes your appetizer platter to restaurant-quality heights with minimal effort. Serve it sliced with crackers or fruit, and see people fawn over it, oohing and aahing. It’s a warm, comforting starter that embodies the spirit of holiday excess and has everyone hungry for more.
10. Best Spinach Dip Ever
Get ready for a dip that truly lives up to its confident name: the Best Spinach Dip Ever! In a sea of creamy holiday offerings, this sour cream and mayo-based wonder stands out with its rich, savory depth that’s impossible to resist. It’s the ultimate comfort food appetizer, perfect for dipping into before the Thanksgiving feast, and it’s so good you’ll be making room for it no matter how full your menu already is.
- Creamy dream: Smooth flavors that are comforting like home.
- Holiday staple: Gets second requests, such as from reviewer Cassy Gartman’s mom.
- Versatile serving: Served with chips, bread, or vegetables.
- Make-ahead friendly: Flavor is better after it has been stored.
Best Spinach Dip Ever
Equipment
- 1 Medium Mixing Bowl
- 1 Sharp Serrated Knife
- 1 Cutting Board
- 1 Spatula or Mixing Spoon
- 1 Colander or Clean Kitchen Towel For thoroughly draining spinach
Ingredients
Main
- 1 16-ounce container sour cream
- 1 cup mayonnaise
- ½ 10-ounce package frozen chopped spinach, thawed and drained
- 1 4-ounce can water chestnuts, drained and chopped
- 1 1.8-ounce package dry vegetable soup mix
- 1 1-pound loaf round sourdough bread
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight. Dotdash Meredith Food Studios
- Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping. Dotdash Meredith Food Studios
- Fill bread bowl with spinach mixture. Dotdash Meredith Food Studios
Notes
This spinach dip is all about that fantastic creamy feel and strong flavor that has you diving back in for more. It’s rich enough to fill you up without overwhelming other flavors, incorporating nicely into the Thanksgiving atmosphere with its comforting warmth. That lack of complicated ingredients lets you make it in no time, but the end result is anything but bland it’s a bowl full of hug that anyone can enjoy.
The evidence is in the rave reviews: Cassy Gartman prepared it for Thanksgiving, and her mom immediately asked to have it for Christmas, referring to it as a must-bring. That level of family approval doesn’t deceive! Chill or serve at room temperature with your preferred dippers, and it’ll be a treasured part of your holiday tradition. This dip isn’t good, it’s the best, and your company will appreciate you making it.
11. Sugar-Coated Pecans
In some cases, the sweetest gestures have the most dramatic impact, and these Sugar-Coated Pecans are a wonderful boost to your appetizer spread. These toasted nuts, lightly sugared with a touch of warm spice, provide a crunchy, subtly sweet morsel that beautifully complements the savory aspects of your Thanksgiving table. They’re easy, addictive, and a great way to introduce a little bit of decadence ahead of the feast.
- Addictively delicious: Vanish within hours, as reviewer PTHOMPS2 can attest.
- Flexible application: Enjoy on their own, serve on cheese boards, or sprinkle over salads.
- Simple to double or triple: Increase the batch for large groups.
- Party atmosphere: Warm spices create holiday cheer.
Jerry’s Sugared Pecans
Equipment
- 1 Large baking sheet with sides Essential for even pecan spread and baking
- 1 Large Mixing Bowl For coating pecans thoroughly
- 1 Aluminum Foil For lining the baking sheet for easy cleanup
- 1 Whisk or Spoon For mixing egg white mixture and stirring pecans
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1/2 cup 1 stick butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
Notes
Don’t sell them short PTHOMPS2 prepared a batch for Thanksgiving and saw two pounds disappear in hours at Mom’s place, scraping out little for themselves. That’s the sort of snack that company just can’t resist, so be sure to make extra so there are no pecan shortages. The delicate sweetness and crunch provide a welcome respite from richer apps, keeping tongues tingling.
These pecans are so versatile: snack on them right from a bowl, sprinkle them on a charcuterie plate, or even use them to top a salad later. Their warm, spiced taste is so classically autumn, and therefore perfect for your holiday spread. Make them ahead of time, keep them in an airtight container, and relish the praise as they bring a sweet glint of fun to your party.
12. Timeless Savory Deviled Eggs
Classics are classics for a reason, and the Classic Savory Deviled Eggs are a time-tested appetizer that never fails to impress. These rich, tangy bites with subtle notes of dill and garlic make the ultimate finger food for Thanksgiving, providing a palate cleanser to offset richer dishes. And, they’re perfect for preparing ahead of time, which is a huge bonus when your kitchen is in full-on holiday production mode.
- Savory kick: Garlic and dill provide a taste punch.
- Make-ahead bonus: Flavorful even the day after, according to reviewer Holiday Baker.
- Easy to grab: Ideal for mingling party guests.
- Well-balanced bite: Creamy yet light for pre-dinner munching.
Deviled Eggs
Equipment
- 1 Large Pot For boiling eggs
- 1 Slotted Spoon For safely lowering and removing eggs
- 1 Medium Bowl For mixing the yolk filling
- 1 Fork For mashing and combining ingredients
- 1 Small spoon For filling the egg white halves
Ingredients
Main
- 1 dozen eggs
- 1/4 cup mayo
- 1 teaspoon yellow mustard
- 2 teaspoons chopped pickles
- 1 teaspoon pickle juice
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- Hot sauce such as Tabasco
- Salt and black pepper
- Paprika for sprinkling
Instructions
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Notes
The flavor profile here is what differentiates them the dill and garlic powder provide a strong first taste that softens nicely overnight, as Holiday Baker described after discovering them “very good” the following day. This way, you can boil, fill, and refrigerate them ahead of time, leaving your Thanksgiving day free for more important projects such as basting the turkey or putting out the plates.
Deviled eggs are a breeze to serve: place them on a platter and invite people to serve themselves while catching up. Their creamy center and tangy zing are a welcome palate cleanser in the midst of richness of the season, and they’re a well-rounded and favorite option. Prepare for clean plates and smiling faces these will surely become a favorite on your holiday menu.
13. Sweet Potato Rolls
Bread enthusiasts, take note the Sweet Potato Rolls have arrived to add warmth and coziness to your Thanksgiving appetizer table. These tender, tasty rolls with sweet potato purée are the essence of fall baking, with a soft, delicate chew that’s ever so slightly sweet and completely addictive. Serve them at the start as a satisfying bite to put everyone in the holiday mood.
- Moist magic: Sweet potato makes them soft and tasty.
- Family approved: One-year-old Reviewer ATHENE couldn’t have enough.
- Pro enhancement: Add more purée for even extra moisture.
- Festive fit: Ideal for dipping or on its own snacking.
Potato Rolls
Equipment
- 1 Standing Mixer With paddle and dough hook attachments
- 1 Potato Ricer or Food Mill For smooth potato puree
- 2 9-inch Round or Square Cake Pans
- 1 Pizza Wheel or Bench Scraper For accurate dough portioning
- 1 Large Mixing Bowl For initial dough rise
Ingredients
Main
- 1 medium baking potato about 6 ounces
- 1/2 cup hot water 115 degrees F
- 2 large eggs at room temperature
- 2/3 cup sugar 4 1/4 ounces
- 2 1/4 teaspoons rapid rise yeast 1/4 ounce package
- 1 teaspoon fine salt
- 4 1/4 to 1/2 cups all-purpose flour 13 1/8 ounces
- 1/2 cup unsalted butter 1 stick, at room temperature, plus more for brushing
Instructions
- Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
- Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
- Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
- Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
- Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
- (If you don’t have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook’s Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
- Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
Notes
What makes these rolls stand out is their amazing texture and flavor ATHENE raved that they’re now an annual Thanksgiving staple, with even the smallest guest chomping on them. For added moisture, use ATHENE’s trick and mix in one extra 1/2 cup of puréed sweet potato; it enhances the taste and tenderness without any added hassle.
These rolls are do-everything stars: serve them warm with butter as an appetizer, or reserve some to dip into gravies throughout the meal. Their deep, fall flavor makes them feel like a special occasion and season, distilling the warm heart of Thanksgiving. Bake in advance, then gently reheat and see them become the carb star of your table.
14. Pine Cone Cheese Ball
To finish our list with a bang, the Pine Cone Cheese Ball is a holiday showpiece that’s as much fun to behold as it is to devour. Formed into a pine cone shape and composed of a tangy mix of cream cheese and goat cheese, topped with almonds for that forest feel, it’s a refined take on the classic cheese ball that’s ideal for Thanksgiving’s showy turn.
- Clever twist: Goat cheese contributes zest to traditional Cheddar.
- Gorgeous presentation: Almond “scales” turn it into a table centerpiece.
- Rave recommendations: Everyone raves about the cream cheese-goat combination, claims Roxanne Ingold Thomas.
- Savory and tangy: A distinct, refined flavor profile.
Pine Cone Cheese Ball
Equipment
- 1 Large Mixing Bowl
- 1 Sturdy Spatula or Spoon For thorough mixing
- 1 Serving Platter
- 1 Cutting Board
- 1 Chef’s knife For chopping herbs and garlic
Ingredients
Main
- 2 8 ounce packages cream cheese, softened
- 4 ounces goat cheese softened
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
- ½ clove garlic minced, or more to taste
- 1 pinch cayenne pepper or to taste
- salt and ground black pepper to taste
- 1 cup whole almonds or as needed
- 3 large fresh rosemary sprigs
Instructions
- Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
- Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
- Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles. Chef John
Notes
This isn’t your average cheese ball Roxanne Ingold Thomas calls it “savory, yet tangy, and a different twist on the traditional,” due to the cream cheese and goat cheese combination that provides a pleasant depth. The taste everyone loves, as Roxanne points out, is the result of that creamy tang that makes it stand out and invites guests to keep reaching in.
Decorating and shaping it is half the fun, making it a holiday party decoration that is delicious when served with crackers or vegetables. Its combination of flavors and looks makes it a magnificent finale appetizer and pulls the entire spread together. Put this on your menu for a memorable, delicious finish that’s sure to be the talk of the party.
