Thanksgiving is a lot, right? You’re in the kitchen, trying to get that turkey just right crisp skin, juicy meat while juggling a million sides like creamy mashed potatoes and that green bean casserole everyone expects. Oh, and don’t forget the pumpkin pie you’re hoping doesn’t crack. It’s a total whirlwind, and then your guests start coming way too early for dinner, gawking at the kitchen as if they haven’t eaten in months. That’s when appetizers are your best friend. A few easy, tasty morsels like a cheesy dip or something rolled up in flaky pastry can keep everyone calm and happy while you focus on the main event.
We’ve picked 14 appetizers that are simple to make, full of flavor, and sure to put your guests in the spirit for the feast. They’re not just snacks; they’re little flashes of joy that set the tone for a warm, celebratory holiday. From gloopy dips to snack attack bites, this round-up’s got it all, and I guarantee you’ll get at least a few “Can you send me the recipe?” texts later on. Let’s get started!
Hot Caramelized Onion Dip with Gruyere
While there are countless dip recipes out there vying for your attention, seriously, this Hot Caramelized Onion Dip with Gruyere is the absolute crowning jewel of them all. It masterfully brings together all the best flavors in one glorious, scoopable creation that will have everyone reaching for more. Get your favorite dippers ready, because this one’s going to disappear faster than you can say “more please!”
Caramelized Onion Dip
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Heavy Medium Saucepan
- 1 Medium Bowl
- 1 Whisk
Ingredients
Main
- 1 tablespoon vegetable oil
- 2 cups thinly sliced onion
- 2 teaspoons chopped fresh sage leaves
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Potato chips for serving
Instructions
- Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.
- Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.
Notes
Spinach and Artichoke Dip
This dip is dangerous I’m talking “forget the chips and grab a spoon” levels of good. Spinach and artichokes aren’t exactly exciting on their own, but toss them with mayo, sour cream, parmesan, and a garlicky cheese spread, and you’ve got a creamy, dreamy appetizer. It’s always the first thing to disappear at my gatherings. Serve it with toasted baguette or celery sticks, and watch everyone crowd around the bowl like it’s the main event.
Dump Spinach and Artichoke Dip from Frozen
Equipment
- 1 2-Quart Baking Dish Essential for baking the dip.
- 1 Box Grater For grating garlic and Parmesan cheese.
- 1 Kitchen Scissors As specified in the recipe for cutting and stirring.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
- 1 Oven Mitts For safe handling of the hot baking dish.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 2 heaping cups frozen artichoke quarters
- One 8-ounce block cream cheese
- 2 heaping cups chopped frozen spinach
- 1 cup grated Havarti cheese
- 1 cup grated low-moisture mozzarella
- 1/4 cup heavy cream
- 1/3 cup mayonnaise
- 1 clove garlic grated
- 1/4 cup grated Parmesan
- 1/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
- Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.
Notes
Buffalo Chicken Dip
If you love buffalo wings, you’re going to love this dip. It’s all the spicy, tangy flavor of wings but in a scoop-able, warm form with shredded chicken, cheddar, cream cheese, and a spicy kick of hot sauce. I brought it to a game night get-together once, and it was devoured in under ten minutes. Serve it alongside tortilla chips or celery for that wing feel. It’s perfect for keeping your spicy hunger pals happy while you whip up the turkey.
Buffalo Chicken Dip
Equipment
- 1 Medium Saucepan
- 1 9-inch Pie plate Or similar oven-safe baking dish
- 1 Whisk or Sturdy Spatula For melting and mixing ingredients
- 1 Measuring Cups and Spoons
- 1 Oven
Ingredients
Main
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce recommended: Frank’s
- 1 rotisserie chicken shredded
- 1 cup crumbled blue cheese
- Crackers bread or carrot sticks, for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
- What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.
Notes
Roasted Red Pepper Hummus
Hummus is always a hit, but add roasted red peppers, and it’s a whole new game. The peppers bring a sweet, smoky taste that really makes this dip stand out. I love making it from scratch it is so much fresher than the store-bought stuff and only takes a few minutes to do in a food processor. Serve with pita chips, carrot sticks, or even as a spread on crackers. It’s a lighter option that still feels decadent and keeps everybody happily munching.
Roasted Red Pepper Hummus
Equipment
- 1 Food Processor
- 1 Serving Bowl
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Main
- Two 15-ounce cans chickpeas drained and rinsed
- 1/2 cup roasted red peppers jarred in water or oil both work
- 3 tablespoons tahini
- 1 clove garlic chopped
- 3 to 4 tablespoons lemon juice
- Kosher salt
- 1/4 cup olive oil
- Pita chips celery and carrot sticks and halved radishes, for serving
- Pita chips celery and carrot sticks and halved radishes, for serving
Instructions
- In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.
Notes
Whipped Feta Dip with Sizzling Shallot Oil & Roasted Tomatoes
This dip is as pretty to look at as something you’d eat at a fancy restaurant, but it’s ridiculously easy five minutes of prep work and thirty minutes in the oven. The creamy feta, creamy roasted tomatoes, and aromatic shallot oil come together in a flavor mix that’s out of this world. I served this at a party over the holidays, and people were going wild about it. Serve it with some crusty bread or sliced cucumber for a light, show stopping appetizer that’s no big deal to make.
Crab Dip Casserole
Crab dip is one of those that is so decadent, and baking it casserole style makes it even more decadent. It’s cheesy, rich, and loaded with that salty seafood flavor I am so hooked on. Serve warm over bread or crackers and it’s a hug in a bite. I served this at a family dinner, and even my picky uncle asked for seconds. It’s a simple way to add a little luxury to your appetizer table.
Crab Casserole or Dip
Equipment
- 1 Mixing Bowl Medium size
- 1 Baking Dish Small to medium oven-safe casserole dish
- 1 Spoon or Spatula For mixing and folding
- 1 Oven For baking
Ingredients
Main
- 1 pound crabmeat well drained
- 1 egg lightly beaten
- 1/3 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon Old Bay Seasoning or similar seafood seasoning
- Optional: 1 teaspoon capers
- Garnish: Ritz cracker crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, lightly beat the egg.
- Add the mayonnaise, prepared mustard, and Old Bay Seasoning to the beaten egg. Mix thoroughly until a smooth sauce forms.
- Gently fold in the well-drained crabmeat and the optional capers, being careful not to break up the crab lumps too much.
- Transfer the mixture into a small oven-safe casserole or baking dish.
- Evenly sprinkle a generous layer of Ritz cracker crumbs over the top of the crab mixture.
- Bake for 20-25 minutes, or until the casserole is bubbling, heated through, and the cracker topping is golden brown and crisp.
- Remove the dish from the oven and allow it to rest for a few minutes before serving.
- Serve hot as a dip with crackers or crudités, or as a delightful side dish or light main.
Notes
Pumpkin Fluff Dip
After all the rich goodness, this pumpkin fluff dip is a fresh air kind of thing. It’s light and sweet and full of spicy fall flavors awesome with apple slices or gingersnaps. I like that it can be used as a dessert also, so you’re good to go if someone’s asking for something sweet before supper. The kids just love this one, and it’s so easy to make. It’s fall in a bowl, and who doesn’t love that?
Pumpkin Fluff Dip
Equipment
- 1 Large Mixing Bowl
- 1 Whisk Or electric mixer
- 1 Rubber Spatula For folding
- 1 Can Opener
- 1 Measuring Spoons For spice
Ingredients
Main
- 1 5 ounce pkg. instant vanilla pudding mix
- 1 15 ounce can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- 1 16 ounce container frozen whipped topping ; thawed
Instructions
- Ensure the frozen whipped topping is fully thawed before beginning, typically by refrigerating it for several hours or overnight.
- In a large mixing bowl, combine the instant vanilla pudding mix, the solid pack pumpkin, and the pumpkin pie spice.
- Using a whisk or an electric mixer on low speed, mix these ingredients thoroughly until they are well combined and smooth, ensuring no dry pudding mix remains.
- Gently fold the thawed whipped topping into the pumpkin mixture using a rubber spatula. This gentle action helps maintain the light and airy texture of the whipped topping.
- Continue folding until the mixture is uniformly combined, light orange in color, and completely smooth. Be careful not to overmix, which can deflate the dip.
- Cover the mixing bowl tightly with plastic wrap and refrigerate the pumpkin fluff dip for at least 1-2 hours. This allows the pudding to set completely and the flavors to meld, creating a firmer consistency.
- Before serving, give the chilled dip a gentle stir to re-incorporate any settled ingredients.
- Serve the pumpkin fluff dip chilled with an assortment of complementary dippers such as graham crackers, ginger snaps, vanilla wafers, apple slices, or pretzel sticks.
Notes
2. For an enhanced spice profile, consider adding a pinch of ground cinnamon or nutmeg in addition to the pumpkin pie spice. Taste and adjust to your preference.
3. Chilling is crucial for this dip. It allows the pudding to fully set and the flavors to meld, resulting in a firmer, more cohesive, and flavorful dip. Serve with ginger snaps, graham crackers, or apple slices for delightful pairings.
Cranberry Baked Brie
It only takes 15 minutes to prepare and looks like you spent a lot more time than you actually did. The sweet tart cranberries and creamy cheese are a wonderful combination. I serve it with crackers, and everyone goes crazy over it literally, they get around it in a crowd. It’s a quick, beautiful contribution to your event that tastes like a holiday offering.
Cranberry Baked Brie
Equipment
- 1 Small Saucepan
- 1 Small Whisk
- 1 Oven-Safe Baking Dish Or a parchment-lined baking sheet
- 1 Paring Knife
- 1 Cutting Board
Ingredients
Main
- 0.25 c. honey
- 0.25 c. fresh or frozen cranberries
- 0.25 tsp. cracked black pepper
- 2 2- inch strips orange peel plus orange zest for serving
- 2 sprigs fresh thyme plus more for serving
- 1 8- oz. wheel Brie or Camembert
- 2 to 3 tbsp. deeply roasted almonds roughly chopped
- None Crackers and sliced baguette for serving
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a small saucepan, combine honey, fresh or frozen cranberries, cracked black pepper, 2-inch strips of orange peel, and 2 sprigs of fresh thyme.
- Gently simmer the mixture over medium-low heat for 5-7 minutes, stirring occasionally, until the cranberries soften and the sauce thickens slightly.
- Remove the orange peel strips and thyme sprigs from the cranberry mixture and set aside.
- Place the wheel of Brie or Camembert in a small oven-safe baking dish or on a parchment-lined baking sheet.
- Evenly spoon the warm cranberry-honey mixture over the top of the Brie.
- Bake for 10-15 minutes, or until the cheese is very soft and gooey when gently pressed, but still holds its shape within the rind.
- While the Brie bakes, roughly chop the deeply roasted almonds.
- Carefully remove the baked Brie from the oven.
- Garnish immediately with the chopped roasted almonds, fresh orange zest, and additional fresh thyme sprigs for serving. Serve warm with crackers and sliced baguette.
Notes
Blue Cheese Stuffed Bacon Wrapped Dates
These bite-sized appetizers are my party secret weapon. Sweet dates, tangy blue cheese, crunchy bacon, and drizzle honey it’s a party in your mouth. They’re ridiculously easy to make, just fill, roll, and bake at 25 minutes. I brought these over to a friend’s house, and they were gobbled up before I could even get one. Make a double batch, because your guests will be completely addicted to the sweet salty taste.
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
Pigs in a Blanket
Pigs in a blanket, but blast them out with gooey cheese and buttery crescent dough. They are cute, cheesy, and so addictive that I always swipe some before we can serve them. Sausage and cheese paired with flaky pastry is pure comfort. My team begs for these holidays, and they’re adult and kid pleasers. Serve them warm, and they’ll be gone in an instant.
Sweet Potato Crostini with Goat Cheese and Candied Pecans
These crostini are bite-sized pieces of Thanksgiving. Sweet potato rounds are the base, topped with creamy goat cheese, sticky candied pecans, and a sprinkle of thyme. They’re crunchy, tangy, and earthy all in one bite. I took these to a potluck, and everyone would stop me and ask me how I created them. They’re simple, festive, and much more beautiful than they are perfect for your holiday table.
Sweet Potato Cheesecake with Candied Pecans
Equipment
- 1 10-inch Springform Pan
- 1 Electric Mixer with paddle attachment
- 1 Food Mill or fine-mesh sieve
- 1 Large baking pan for water bath
- 1 Candy Thermometer for candied pecans
Ingredients
Main
- 2 cups graham cracker crumbs
- 1/4 cup confectioners’ sugar
- 8 tablespoons melted butter
- 2 pounds cream cheese softened
- 1 1/2 cups granulated sugar
- Pinch salt
- 5 large eggs
- 2 egg yolks
- 1/2 cup sour cream
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 4 sweet potatoes baked, peeled, and passed through a food mill
- 1 cup sugar
- 1 cup toasted pecans
- Butter for greasing the pan
Instructions
- To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
- To make the cheesecake batter: Raise oven temperature to 450 degrees F.
- In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
- For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
- Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
Notes
Fried Goat Cheese and Honey Bites
Craving something different? These fried goat cheese bites with spicy honey are a total crowd-pleaser. The sour cheese is breaded and fried to a golden brown, then served alongside sweet spicy honey that’s just the right kick. I prepared these for a dinner party, and they were the topic of discussion all evening long. The crunch, the creaminess it’s all heavenly. They’re a spicy, playful alternative that will catch your guests by surprise.
Tony’s Chicken Tenders with Honey Mustard Sauce
Equipment
- 1 Large pot or deep fryer For safe and efficient deep-frying.
- 1 Kitchen Thermometer Essential for monitoring oil temperature to ensure even cooking and prevent burning.
- 3 Shallow Bowls or Dishes For setting up the breading station (flour, egg, panko).
- 1 Tongs For safely handling and turning chicken in hot oil.
- 1 Sheet Tray with Paper Towels For draining excess oil from fried chicken tenders.
Ingredients
Main
- Peanut oil for frying
- 2 pounds boneless skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Instructions
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Notes
Cranberry Brie bites
These cranberry Brie bites are a mini hug in pastry form. Flaky puff pastry, rich Brie, and sweet tart cranberry sauce all together for the perfect bite. They’re pathetically easy to prepare but taste like you spent all afternoon slaving away in the kitchen. I brought these to a holiday party, and they were gone in just a few minutes. The flavors are just that good, and they just sound so festive that your guests will love them.
Cranberry-Brie Bites
Equipment
- 1 Mini Muffin Tin
- 1 Sharp Knife
- 1 Cutting Board
- 1 Small spoon For portioning cranberry sauce
Ingredients
Main
- 1 1/2 cups cranberry sauce use homemade or store-bought cranberry sauce
- 1 puff pastry sheet
- 1 brie triangle chilled
Instructions
- Preheat oven to 375 degrees F.
- Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
- Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.
Notes
Bisquick Sausage Balls
Sausage and cheese in a tender biscuit? Oh, yes! These sausage balls are cheesy, full of flavor, and absurdly simple to prepare. They’re really the offspring of a meatball and a muffin. My children devour these when I serve them, and they’re suitable for all ages. Serve hot for that perfect, cozy bite everyone anticipates from the meal ahead.
Bisquick Sausage Balls
Equipment
- 1 Large Mixing Bowl
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Oven
Ingredients
Main
- 6 cups baking mix such as Bisquick ®
- 2 pounds shredded extra-sharp Cheddar cheese
- 1 pound sage-flavored pork sausage such as Neese’s® Extra Sage Sausage, at room temperature
- 1 pound hot pork sausage such as Neese’s® Hot Sausage, at room temperature
Instructions
- Preheat your oven to 3500F (1750C).
- Ensure both types of pork sausage and the shredded extra-sharp Cheddar cheese are at room temperature for optimal mixing and dough consistency.
- In a large mixing bowl, combine the 6 cups of baking mix, 2 pounds of shredded extra-sharp Cheddar cheese, 1 pound of sage-flavored pork sausage, and 1 pound of hot pork sausage.
- Using your hands, thoroughly mix all ingredients until a well-combined and uniform dough forms. This may require firm kneading to ensure even distribution.
- Line large baking sheets with parchment paper to prevent sticking.
- Roll the mixture into 1-inch (or desired uniform) diameter balls.
- Arrange the sausage balls on the prepared baking sheets, ensuring there is enough space between each ball for even cooking.
- Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
- Carefully remove the baking sheets from the oven.
- Let the sausage balls cool for a few minutes on the baking sheets before serving warm.
Notes
That’s your list 14 appetizers that make your Thanksgiving a breeze and a party. From drippy dips to fun finger foods, these bites are all about making your crowd happy as you work on perfecting the main event. They’re simple, delicious, and sure to cause some smiles. Get ready for a holiday kickoff with plenty of flavor and maybe a few “How did you do this?” moments.
