Alright, foodie friends, gather ’round! In a world where every party spread seems to feature the same tired hummus or sad spinach dip, haven’t you ever yearned for something *more*? Something with a little razzle-dazzle, a dash of daring, and a whole lot of deliciousness that actually makes you say, “Wait, what *is* this amazingness?” We’ve been there too, and it’s time to stop settling for “good enough” when it comes to our party snacks.
Because let’s be real, while modern dips have their place, they often lack the pizzazz and ambition that defined appetizers from yesteryear. Back in the fabulous 1950s, appetizers weren’t just an afterthought; they were the main event before the main event. This was an era of celebration, prosperity, and excitement, and the dishes reflected that liberation – simultaneously extravagant and accessible. So, buckle up, because we’re taking a joyride back in time to unearth seven iconic vintage appetizers from the ’50s that truly put today’s bland offerings to shame. Get ready for a taste of history!
1. **SPAM and Cheese Ribbon Loaf**Where else but the magnificent 1950s could you find an appetizer so delightfully *out there* as the SPAM and cheese ribbon loaf? Imagine delicate slices of SPAM, meticulously layered with creamy cream cheese, all constructed into a loaf and piled into a serving dish like a meaty, cheesy masterpiece. It was a wild concoction, a must-try dish at every chic cocktail party, absolutely screaming “a different time, people!” This meaty, cheesy marvel was even promoted by Hormel Foods as a fashionable way to use SPAM.
This ingenious invention was part of a fascinating push by Hormel to rebrand their product. SPAM was ubiquitous during WWII, known as a staple for Allied soldiers. After the war, the company pivoted, positioning SPAM as a must-have item for home cooks seeking convenience and creativity. The loaves could be sliced into perfect bite-sized pieces, ideal for crackers or simply popping into your mouth.
Despite its polarizing reputation today, we adore the sheer kitschy nature of this appetizer. It possesses undeniable retro charm that makes you smile. Given SPAM’s surprising newfound popularity in modern culinary circles, we firmly believe it’s high time for this quirky classic to have its second spin. Don’t knock it ’til you’ve tried it; you might just find your new vintage obsession!
2. **Rumaki**If you want an appetizer that truly encapsulates the glamorous, slightly exotic vibe of the 1950s, then you absolutely have to talk about rumaki. This was *the* decade of rumaki, and the golden era when its spiritual home, Trader Vic’s, completely dominated the restaurant scene. This iconic tropical-themed franchise wasn’t just serving drinks; rumaki was one of its undeniable star dishes, gracing menus and captivating palates across the nation.
So, what exactly *is* this legendary bite? Picture a succulent piece of chicken liver and a crisp water chestnut, both lovingly wrapped in glazed bacon. This delicious package was flavored heavily with a tantalizing blend of soy, maple syrup, sugar, and a hint of fiery cayenne. The result was a bite that was simultaneously sweet, savory, and intensely flavorful – truly a symphony for your taste buds, perfect with Trader Vic’s potent cocktails.
While Trader Vic’s put rumaki on the map, the dish appeared on menus from the 1940s onwards. It continued its reign of popularity into the 1960s, but eventually waned as Trader Vic’s itself began to feel old-fashioned. Today, you might stumble upon rumaki at a vintage-themed party, but it’s rare. We think that’s a shame: it boasts a serious flavor punch that many contemporary appetizers can’t match and uses often-wasted organ meat.
Rumaki
Equipment
- 1 Medium Mixing Bowl For marinating ingredients efficiently.
- 1 Heavy-Bottomed Saucepan or Dutch Oven Essential for stable oil temperature during deep frying.
- 1 Deep-Fry Thermometer Crucial for precise oil temperature control to ensure even cooking and prevent greasiness.
- 1 Slotted Spoon or Spider For safely lowering and removing Rumaki from hot oil.
- 24 Small Skewers or Toothpicks To secure the bacon wrap around the chicken liver and water chestnut.
Ingredients
Main
- 1 ½ cups teriyaki sauce
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger root
- 12 ounces fresh chicken livers halved
- 1 4 ounce can water chestnuts, drained and sliced
- 12 slices bacon cut in half
- 1 quart oil for frying
Instructions
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Notes
3. **Cheese Balls**There’s just nothing quite as quintessentially retro, as delightfully old-school, as a good old-fashioned cheese ball. For many, its very name conjures images of wood-paneled basements, giving it a reputation that, to be honest, holds it back from its true glory. Sure, cheese balls might be old-fashioned, but they deliver an extraordinary amount of bang for your buck, offering big flavor with relatively little fuss.
While virtually synonymous with the 1950s party scene, cheese balls actually have a much longer history, invented in the late 19th century. However, the ’50s saw them soar to unprecedented popularity, perhaps thanks to greater availability of processed cheese products that made them an absolute breeze to whip up. Convenience, after all, was key in the post-war culinary landscape.
The most appealing thing about a cheese ball, beyond its deliciousness, was its incredible customizability. You could stud it with crunchy nuts or sweet dried fruit, mix in savory pieces of meat or fresh herbs, or leave it as a pure, unadulterated cheesy delight. This adaptability likely contributed to their enduring popularity through the ’70s. While enjoying a modern resurgence, they’re not as widespread as they once were, and that’s a real tragedy! They’re fun, a talking point, and freeze exceptionally well.
Best Cheese Ball
Equipment
- 1 Food Processor Essential for blending and incorporating ingredients evenly.
- 1 Shallow Bowl For coating the cheese balls with the pecan-parsley mixture.
- 1 Spatula or Rubber Scraper For efficiently removing mixture from the food processor.
- 1 Plastic Wrap For chilling and tightly wrapping the cheese balls.
- 1 Aluminum Foil For an additional layer of protection when freezing.
Ingredients
Main
- 3 8 ounce packages cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot pepper sauce
- ½ teaspoon minced garlic
- 1 pound shredded Cheddar cheese
- 1 cup finely chopped pecans
- ¼ cup finely chopped fresh parsley
Instructions
- Combine cream cheese, Worcestershire sauce, hot pepper sauce, and garlic in a food processor; blend until well combined. Add Cheddar cheese and process until Cheddar is finely chopped but still very visible.
- Remove mixture from the food processor and shape into 3 or 4 balls. Place in the freezer for 15 minutes.
- Combine pecans and parsley in a shallow bowl. Remove chilled cheese balls from the freezer and roll in the pecan-parsley mixture until well coated.
- Serve immediately, or rewrap nut-covered cheeseballs tightly with festive plastic wrap. Wrap again with aluminum foil, then freeze until ready to gift, up to 4 weeks. Terri McHugh
Notes
4. **Wedgies**Alright, folks, time for an appetizer name that’s sure to grab your attention – and no, we’re absolutely *not* talking about the playground prank! We’re here to introduce you to the glorious, one-of-a-kind, utterly unforgettable ’50s appetizer known as “Wedgies.” This was the actual, bona fide name of a dish that graced countless mid-century tables, and by all accounts, it sounds like it was both incredibly convenient and delightfully tasty.
So, what exactly were these mysterious “Wedgies”? They were essentially a charming form of ham cake, making their grand debut in the iconic 1950 “Betty Crocker’s Picture Cook Book.” Pieces of bologna were lovingly sandwiched together with creamy cream cheese, then layered up meticulously like a delicate cake. This savory edifice was “frosted” with more cheese and often adorned with sliced olives, adding a pop of color and briny counterpoint.
To serve, the host would simply cut this impressive construction into, you guessed it, wedges. Perhaps this appetizer eventually fell out of fashion because modern palates became less enamored with a pork and cheese cake, or perhaps its name, which took on undesirable connotations, led to its decline. We’d also say its slightly kitschy look might have contributed. But if you ask us, it’s pretty darn fun, a true culinary blast from the past that deserves reappraisal!
Peanut Butter Wedgies
Equipment
- 1 Knife For slicing the banana
- 1 Cutting Board For preparing the banana
- 1 Spreading Utensil e.g., butter knife or small spatula for peanut butter
Ingredients
Main
- 2 tablespoons peanut butter
- 1 flour tortilla
- 1 banana sliced
Instructions
- Gather all necessary ingredients and equipment.
- Slice the banana into even, approximately 1/4-inch thick rounds.
- Lay the flour tortilla flat on a clean cutting board or work surface.
- Evenly spread the peanut butter across the entire surface of the tortilla, leaving a small border around the edges.
- Arrange the sliced banana pieces over the peanut butter-covered tortilla.
- Carefully roll the tortilla tightly from one edge to the other to form a log, or fold it in half and then in half again to create a triangular wedge.
- If desired, slice the rolled tortilla into 1-inch thick pinwheels or cut the folded tortilla into smaller, manageable wedges.
- Serve immediately for best enjoyment.
Notes
5. **Philly Hostess Dip**Welcome to the 1950s, folks – the undisputed decade of the dip! Seriously, it felt like no matter where you turned, a perfect little bowl of dippable glory was eagerly waiting to greet you. And guess what? A whole lot of these creamy concoctions were made with the ever-popular Philadelphia Cream Cheese. The ’50s saw a massive push to incorporate packaged products into appetizers, making life easier and more delicious for home cooks everywhere.
Pamphlets like the now-legendary “Philly Dip Party Handbook” spread the creamy cheese gospel, featuring stars like the Philly Hostess Dip. This wasn’t just any old dip; it was a zippy, slightly spicy affair, bursting with flavor and destined to become a party sensation. It started with that essential base of luscious cream cheese, but then exploded with mustard, fiery horseradish, savory Worcestershire sauce, garlic salt, vibrant paprika, and a bright squeeze of lemon juice.
A little mayonnaise brought a touch of tang, while milk thinned everything to that perfect, dippable consistency. The “Philly Dip Party Handbook” famously recommended corn chips, but its versatility meant any chip or fresh crudité would work beautifully. While the Philly Hostess Dip has since retreated into the sands of time, we are firmly of the opinion that it deserves one more well-earned bow. It’s a vibrant, flavorful classic ready to wow a new generation!
6. **Neiman Marcus Dip**A dip named after a department store? That’s pure 1950s fabulousness! Get ready for the legendary Neiman Marcus Dip, a dish so luxurious it was also called “Million Dollar Dip.” This appetizer was a statement, reflecting the era’s extravagance. It certainly didn’t do things by halves.
It starts with a foundational base of creamy cream cheese, the true hero of ’50s appetizers. Into that smooth base goes rich mayonnaise, sharp Cheddar cheese, savory bacon bits, and delicate slivered almonds for a delightful crunch.
Fresh green onions add a pop of freshness, and cayenne pepper provides a perfect kick. Often topped with whatever’s left, the result is a dip that’s savory, spicy, salty, and wonderfully crunchy. Seriously, it’s incredibly good.
This iconic dip, the brainchild of Helen Corbitt, Neiman Marcus’ Director of Food Services, debuted in 1953. While it still surfaces, it’s not as popular as it once was. We think preferring prepackaged dips over this masterpiece is sad. This Million Dollar Dip is worth every homemade moment!
Neiman Marcus Dip
Equipment
- 1 Mixing Bowl
- 1 Spatula or Mixing Spoon
- 1 Measuring Cups and Spoons
- 1 Grater (if using block cheddar)
- 1 Serving Bowl
Ingredients
Main
- 1/4 cup roasted almonds ; slivered
- 4 slices Bacon ; cooked and crumbled
- 1 cup sharp Cheddar cheese ; grated
- 1 teaspoon Green onions ; chopped
- 1/2 cup Mayonnaise
- Salt ; to taste
Instructions
- Ensure bacon is cooked until crispy, then crumble it finely and set aside.
- If not pre-grated, grate the sharp cheddar cheese.
- Finely chop the green onions and gather the roasted slivered almonds.
- In a medium mixing bowl, combine the grated sharp cheddar cheese, crumbled bacon, slivered roasted almonds, and chopped green onions.
- Add the mayonnaise to the bowl.
- Using a spatula or spoon, gently mix all ingredients until thoroughly combined and creamy.
- Taste the dip and season with salt as needed, being mindful of the inherent saltiness from the bacon and cheese.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld and the dip to chill.
- Serve cold with your choice of crackers, pita chips, or fresh crudités.
Notes
7. **Sausage and Potato Balls**The 1950s loved literal names for appetizers, and “sausage and potato balls” is proof. This now-forgotten dish is exactly what its straightforward name promises – a culinary gem deserving a serious spotlight. It was no flimsy finger food; it was a hearty, flavorful, double-layered affair that would have been an absolute blast to make and eat!
This delightful dish made its memorable appearance in the venerable 1953 edition of “The Joy of Cooking.” The process was simple yet effective: seasoned sausage was rolled into small balls, then lovingly enveloped in a creamy cloud of mashed potatoes. This created a comforting, savory outer layer.
To achieve that perfect golden-brown crispness, these spherical delights were dipped in an egg wash, then crowned with crunchy breadcrumbs. The grand finale involved deep-frying them until magnificent golden-brown perfection. It feels wonderfully reminiscent of a Scotch egg, focusing on savory sausage and potato.
We truly adore how accessible and comforting these seem. The biggest challenge was ensuring the sausage was cooked, but once mastered, pure deliciousness ensued. Texture-wise, it was a winner: crunchy breadcrumbs, smooth mashed potatoes, and chewy, flavorful sausage. It’s a hearty, satisfying bite that modern parties are sorely missing!
Alright, groovy gourmands and retro relishers, if you thought the ’50s brought the heat, just wait until you see what the totally tubular ’70s cooked up! While today’s party scene often feels stuck in a culinary time warp of bland dips and predictable spreads, the 1970s were a vibrant explosion of flavor, fun, and unapologetic ambition when it came to appetizers. This was an era of shimmering disco balls, bell bottoms, and bold choices, and its snacks were no exception – bursting with innovative flavors, unique textures, and a lasting legacy that truly puts modern offerings to shame. So, grab your platforms and let’s boogie on down to discover seven more iconic vintage appetizers from the ’70s that are absolutely, positively better than any modern dip you’ll ever encounter. Get ready to fall in love with these blasts from the past!
Potato Sausage Balls
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Parchment Paper (optional, for non-stick)
- 1 skillet (for browning sausage)
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 lb mild Italian sausage ground
- 1 cup cheddar cheese grated
- 1/2 cup Baby Spinach diced
- 2 cups mashed potatoes cooled
- 2 garlic cloves diced
- 1/2 cup red onion diced
- 2 teaspoons fresh cilantro
- 2 teaspoons fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cottage cheese
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, brown the mild Italian sausage over medium heat, breaking it into crumbles. Drain off any excess fat and let cool slightly.
- In a large mixing bowl, combine the cooled mashed potatoes, grated cheddar cheese, diced baby spinach, diced garlic cloves, diced red onion, fresh cilantro, fresh parsley, salt, and pepper.
- Add the cooled browned sausage and cottage cheese to the potato mixture. Mix thoroughly until all ingredients are well combined.
- Using your hands, form the mixture into golf-ball-sized balls.
- Place the formed sausage balls onto the prepared baking sheet, ensuring they are spaced evenly apart.
- Bake for 25-30 minutes, or until the sausage balls are golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
8. **Prawn Cocktail**Prawn cocktail, honey, wasn’t just an appetizer in the 1970s; it was a bona fide statement of sophistication and undeniable class! You’d find this elegant beauty served in a stemmed glass, practically shimmering under the disco lights. Picture succulent, juicy prawns, lounging gracefully in a tangy cocktail sauce that promised a taste of luxury with every single bite. This appetizer truly elevated any gathering.
The secret to its allure? That iconic sauce, a sassy mix of vibrant ketchup and a fiery kick of horseradish, provided just the perfect zing to wake up your taste buds. The combination was bold yet balanced, a masterclass in flavor harmony. Topped with a delicate lemon wedge and a sprig of fresh parsley, the prawn cocktail wasn’t just food; it was a miniature work of art. It was the appetizer of choice for every upscale party, setting a high bar for elegance.
Seriously, can any modern dip compete with that level of panache and thoughtful presentation? Most contemporary spreads, while convenient, lack the visual drama and the deliberate layering of flavors that defined this classic. The prawn cocktail embodied the decade’s love for bold yet refined flavors, offering a distinct and refreshing experience miles beyond your average bland guac.
This simple yet effective classic proves that sometimes, all you need are a few high-quality ingredients and intentional presentation to create something truly unforgettable. It’s a nostalgic taste that brings back an era of unpretentious elegance and culinary confidence. We wholeheartedly believe it’s time to dust off those stemmed glasses and bring this magnificent starter back!
Quick prawn cocktail salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
- 1 Serving bowls
Ingredients
Main
- ¼ romaine lettuce torn into pieces
- 1 large avocado stoned, peeled and sliced
- 8 cherry tomatoes halved
- 1 shallot thinly sliced
- 200 g tub prawn cocktail
Instructions
- Wash and tear the romaine lettuce into bite-sized pieces, then set aside.
- Carefully stone, peel, and slice the large avocado.
- Halve the cherry tomatoes.
- Thinly slice the shallot.
- In a large mixing bowl, gently combine the torn romaine lettuce, sliced avocado, halved cherry tomatoes, and thinly sliced shallot.
- Add the 200g tub of prawn cocktail to the bowl with the other ingredients.
- Carefully toss all the ingredients together, ensuring the prawn cocktail is evenly distributed without crushing the delicate avocado or prawns.
- Serve immediately in individual bowls, or chill for a short period to enhance flavors.
Notes
9. **Stuffed Celery**Can we even talk about the glorious ’70s without conjuring images of perfectly prepped stuffed celery? We think not! These crunchy, verdant sticks weren’t just a snack; they were a crisp, refreshing staple at every gathering, bringing a little bit of garden party charm to the table. They were the ultimate healthy-ish bite before “healthy-ish” was even a thing.
The magic truly happened with the luscious filling: creamy cream cheese, often jazzed up with fragrant herbs like chives or dill, or sometimes a pungent hint of blue cheese for extra adventure. This creamy contrast against the crisp celery was simply divine. A sprinkle of vibrant paprika added a pop of color that just screamed “party!” It was an appetizer that, in every bite, whispered the elegance of simplicity, proving that sometimes, less truly is more when flavors are spot on.
In a culinary landscape obsessed with heavily processed snacks or overly complicated amuse-bouches, stuffed celery brings a much-needed breath of fresh air. It offers a clean, crunchy, and satisfying bite that many contemporary appetizers simply can’t match for its straightforward deliciousness. It’s light, flavorful, and incredibly easy to prepare, making it a dream for hosts.
This unassuming classic showcases how a few simple ingredients, thoughtfully combined, can create an appetizer that’s both comforting and chic. It’s high time this simple yet sophisticated classic made a grand return to our party spreads. Forget the fuss; embrace the crunch!
Stuffed celery with cream cheese
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Mixing Bowl Medium size
- 1 Rubber Spatula For mixing and filling
- 1 Measuring Spoons
Ingredients
Main
- 1 bunch celery
- 8 ounces cream cheese
- 1 cup green olives stuffed with red pimentos
- 2 teaspoons paprika
- salt & pepper to taste
Instructions
- Thoroughly wash and trim the celery stalks, ensuring they are completely dry. If desired for serving, cut the stalks into 3-4 inch lengths.
- Finely chop the pimento-stuffed green olives, draining any excess liquid to prevent a watery filling.
- Place the cream cheese in a mixing bowl and allow it to soften at room temperature until easily workable and smooth.
- Add the finely chopped olives, paprika, and a pinch of salt and pepper to the softened cream cheese.
- Using a rubber spatula or spoon, mix all ingredients thoroughly until well combined and the mixture is smooth. Taste and adjust seasoning as needed.
- Using a spoon, small offset spatula, or a piping bag, generously fill the hollows of each celery stalk with the cream cheese mixture.
- For an enhanced visual, lightly sprinkle a little extra paprika or fresh chopped herbs (like parsley or chives) over the filled celery.
- For best results and a firmer texture, refrigerate the stuffed celery for at least 15-30 minutes before serving.
- Arrange the chilled stuffed celery on a serving platter and present as an elegant appetizer or snack.
Notes
10. **Deviled Eggs**Oh, deviled eggs – truly the life of the party in the 1970s! These delightful little morsels made appearances at almost every social gathering, from casual backyard barbecues to sophisticated cocktail soirees. They were the ultimate crowd-pleaser, always scooped up faster than you could say “groovy,” and for very good reason!
Crafted from humble hard-boiled eggs, each one was meticulously halved and then lovingly filled with a creamy, dreamy yolk mixture. This wasn’t just simple food; it was a canvas for culinary creativity, allowing home cooks to add their own twist. The filling itself was a comforting blend of flavors – often mayonnaise, mustard, and a touch of vinegar – that hit all the right savory and tangy notes.
And let’s not forget the presentation, which always added that extra touch of flair. A dash of vibrant paprika dusted over the top, sometimes with a delicate sprig of fresh dill, completed the visual appeal, making them as visually appealing as they were delicious. They felt homemade, personal, and utterly inviting.
Why do we love them so much, even today? Because they’re the ultimate comfort food appetizer that never, ever goes out of style! While modern takes get overly complicated, the classic deviled egg offers a perfect balance of creamy, savory, and tangy goodness. They’re proof that some culinary traditions are simply too good to ever fade away. Long live the deviled egg!
Traditional Deviled Eggs
Equipment
- 1 Saucepan For boiling eggs
- 1 Large Bowl For the ice bath
- 1 Chef’s knife For slicing eggs
- 1 Mixing Bowl For the yolk mixture
- 1 Piping Bag with Star Tip For professional presentation (optional, a spoon works too)
Ingredients
Main
- 6 large eggs
- 1 teaspoon white vinegar or to taste
- 1 tablespoon mayonnaise
- 1/4 teaspoon prepared mustard
- salt and pepper to taste
- 1 teaspoon paprika or to taste
Instructions
- Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
- Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
- Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.
Notes
11. **Pigs In A Blanket**Alright, let’s talk about an appetizer that held a special, warm, and utterly irresistible place in the hearts of practically everyone in the 1970s: pigs in a blanket! These weren’t just snacks; they were mini sausages, lovingly wrapped in flaky, golden pastry and baked to perfection, that became the undisputed champions of the party platter. Seriously, try to resist them – we dare you to eat just one!
What made these little bites so spectacular and universally adored? They appealed to guests of all ages, from toddlers to grandparents, making them an incredibly versatile and wildly popular choice for any gathering. The combination of savory sausage and buttery, tender pastry was simply magic. They were easy to whip up and even easier to devour, disappearing from plates almost as soon as they arrived. Pigs in a blanket were pure joy, wrapped in pastry, embodying the comfort food ethos of the era.
Forget those fussy, overly complicated appetizers that demand hours of intricate assembly or exotic ingredients! Pigs in a blanket are a delicious reminder that sometimes the simplest ideas are the most brilliant and the most satisfying. They bring a level of heartwarming comfort and communal glee that’s often sorely missing from today’s more “elevated” party snacks.
This iconic appetizer proves that you don’t need to reinvent the wheel to create something truly beloved. It’s a taste of nostalgia that transports you back to simpler, happier times, where good food and good company were all you needed. So next time you’re hosting, unleash the pigs in a blanket and watch your guests light up with delight!
Ricotta-Stuffed Bacon-Wrapped Dates
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Toothpicks approx. 25 needed
- 1 Bamboo Skewer for pitting dates
- 1 Kitchen Shears/Scissors for bacon and plastic bag
Ingredients
Main
- 1 pound about 12 to 13 slices bacon, preferably thick-cut
- 25 Medjool dates about 3/4 pound
- 1/3 cup ricotta cheese
- Special Equipment: toothpicks a bamboo skewer for removing pits
Instructions
- Preheat oven to 450 degrees F.
- Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.
- Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.
- Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.
Notes
12. **Fondue**If you wanted to bring people together in the 1970s, you didn’t just serve food; you created an experience, and that experience almost certainly involved fondue! This wasn’t just a dish; it was an event, a communal pot of gloriously melted cheese or decadent chocolate that created an interactive dining experience like no other. This charming Swiss import quickly became *the* symbol of social dining, fostering connection and conversation.
The sheer beauty of fondue lay in its versatility and its array of dippables: crusty bread cubes perfect for soaking up gooey cheese, crisp vegetables for a refreshing crunch, and even sweet fruits for a delightful chocolate dip. Guests gathered around, skewers in hand, eagerly plunging their chosen morsels into that bubbling, flavorful mix. It wasn’t just about the taste; it was about the shared experience, the laughter, and the camaraderie that bubbled up around that warm, inviting pot. Fondue truly encouraged guests to linger, interact, and create lasting memories.
While modern parties might lean towards individual snack portions or elaborate charcuterie boards, fondue embodies a spirit of togetherness and playful interaction that feels almost revolutionary today. It’s a vibrant reminder that food can be more than just sustenance; it can be a shared adventure, a delicious centerpiece that sparks joy, prompts storytelling, and encourages genuine connection.
So, why settle for passive snacking when you can actively engage? Let’s bring back the shared pot, folks, and rediscover the unique magic of fondue! It’s a timeless classic that offers both comfort and a memorable social experience, far surpassing the solitary satisfaction of a bowl of chips and dip.
Chocolate Fondue
Equipment
- 1 Nonstick saucepan A heavy-bottomed pan is ideal for even heat distribution.
- 1 Whisk or Rubber Spatula For continuous stirring to prevent scorching.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Fondue Pot with Heat Source Essential for keeping the fondue warm and fluid during serving.
- 1 Grater If starting with whole chocolate bars.
Ingredients
Main
- 32 ounces milk chocolate grated
- 1 ¼ cups heavy cream
- â…“ cup hot water
- 1 tablespoon instant coffee powder
- 1 teaspoon vanilla extract
- 1 teaspoon white sugar
Instructions
- Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
- Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.
Notes
13. **Shrimp Toast**Now, for a truly daring and exotic taste sensation from the 1970s, we absolutely have to celebrate the culinary marvel that is shrimp toast! This appetizer didn’t just appear on tables; it brought a tantalizing touch of the East to Western palates, offering something delightfully different and exciting in an era ripe for culinary exploration. These crispy, golden bites were a genuine culinary adventure in every single mouthful.
Each perfectly fried piece of toast was generously topped with a luscious, flavorful shrimp paste, often seasoned with aromatic garlic, a nutty hint of sesame oil, and other secret spices that made it sing. Fried to golden perfection, until the edges were beautifully crisp, shrimp toast was a truly unique appetizer that boldly introduced new, complex flavors and exciting textures to the party scene. It was a bit daring for its time, but it quickly became an absolute favorite for those seeking something truly special.
In a modern culinary landscape that sometimes feels saturated with predictable fusion dishes or overly minimalist snacks, shrimp toast still stands out as a beacon of innovation and bold, unapologetic flavor. It’s an appetizer that screams “I’m here to have fun and taste absolutely amazing!” It proves that some dishes are simply too delicious, too textural, and too adventurous to ever truly go out of style.
This crunchy, savory delight offers a depth of flavor and a satisfying mouthfeel that many contemporary appetizers struggle to replicate. It’s a testament to the power of a few simple, well-executed ingredients coming together to create something truly extraordinary. Don’t let this golden-age gem remain a relic; it’s ready for its delicious comeback!
Bouillabaisse
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven Essential for simmering the stew evenly.
- 1 Chef’s knife For precise vegetable prep and seafood handling.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Ladle For stirring and serving the bouillabaisse.
- 1 Fine-mesh Sieve Optional, for straining broth if a smoother consistency is desired.
Ingredients
Main
- ¾ cup olive oil
- 2 onions thinly sliced
- 2 leeks sliced
- 3 tomatoes – peeled seeded and chopped
- 4 cloves garlic minced
- 1 sprig fennel leaf
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon orange zest
- ¾ pound mussels cleaned and debearded
- 9 cups boiling water
- salt and pepper to taste
- 5 pounds sea bass
- 1 pinch saffron threads
- ¾ pound fresh shrimp peeled and deveined
Instructions
- Gather the ingredients. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
- Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
- Stir in fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
- Add fish, and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately. Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Notes
14. **Spinach Dip**And finally, let’s hear it for the unsung hero, the quiet superstar, the dip that truly delivered heartwarming deliciousness in the 1970s: spinach dip! Often, and most gloriously, served in a hollowed-out bread bowl, this creamy, savory concoction was an absolute staple that brought comfort, indulgence, and a communal spirit to every single gathering. It wasn’t just a dip; it was a centerpiece!
This delightful dip combined the earthy goodness of fresh or frozen spinach with luscious sour cream, creamy mayonnaise, and a medley of secret seasonings – think vegetable soup mix or a blend of herbs – creating a flavor profile that was simply irresistible and deeply satisfying. This rich, textured mixture was then nestled into its edible vessel, ready for eager scooping by hungry guests.
Paired with chunks of that very bread bowl, which would absorb all the creamy goodness, or with an array of crunchy crackers and fresh crudités, it offered a comforting and profoundly flavorful experience that perfectly epitomized the era’s love for rich, indulgent tastes. It was easy to make in large batches, making it ideal for entertaining a crowd without stress.
While modern spinach dips are certainly fine, there’s nothing quite like the original, especially when it’s magnificently presented in its edible bread fortress! It has a communal charm and a depth of flavor that many contemporary versions, often relying on pre-packaged mixes, just can’t touch. It’s the ultimate party dip, folks, and it’s still ready to win hearts and be the star of your next shindig today. Get dipping!
Slow Cooker Spinach-Artichoke Dip
Equipment
- 1 Slow Cooker
- 1 Spatula or wooden spoon For mixing and stirring
- 1 Can Opener For artichoke hearts
- 1 Cutting Board and Knife For chopping artichoke hearts, if not pre-chopped
- 1 Measuring Cups For milk and shredded cheeses
Ingredients
Main
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 9 ounce package frozen spinach
- 1 8 ounce package cream cheese
- ¾ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ¼ cup milk
- salt and ground black pepper to taste
Instructions
- Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
- Cover and cook on High, stirring occasionally to combine, for 2 hours.
Notes
So there you have it, fellow food adventurers! From the glitz and glamour of the ’50s to the groovy, innovative spirit of the ’70s, we’ve taken a delicious dive into an era when appetizers weren’t just an afterthought – they were the undisputed stars of the show. These vintage treasures, with their unique stories, bold flavors, and undeniable charm, truly prove that sometimes, the best culinary creations are found by looking back. They offer a richness, a communal spirit, and a sense of fun that modern, often overly precious, party snacks frequently miss. So next time you’re planning a shindig, ditch the same old tired dips and embrace the retro vibes! Your taste buds (and your guests) will thank you for bringing a little bit of that old-school magic back to the table. Let the good times (and the great food) roll!
