Imagine this: you’re having a party, the guests are coming, and you’re looking at the snack table, hoping it’s a hit. We’ve all had that moment of fear will they enjoy the food or leave it alone? But here’s the trick: you don’t have to make trendy, fussy dishes to win over hearts. The true MVPs are the old-school appetizers the ones that get devoured quickly, start conversations, and everyone is clamoring for your recipe.
As a person who’s hosted hundreds of game nights, potlucks, and last-minute gatherings, I’ve come to realize that the perfect appetizer is one that is like an old friend. They’re easy, filled with flavor, and never fall out of popularity. Imagine your grandmother’s favorite party foods or the one item you always hope to find at a barbecue. These are the pleasers that make you the life of any party.
So, don your apron, party people, because we’re getting into 14 legendary appetizers that will take your snack game to epic levels. From melty dips to sweet-and-savory morsels, these recipes are simple, tasty, and sure to disappear before you can say “seconds, please!” Get this flavor party started!
1. Porcupine Meatballs
Porcupine Meatballs are the offbeat, homey appetizer you never knew you wanted. Conceived during the Great Depression, these rice-and-ground-beef balls, cooked slowly in a rich tomato sauce, are proof of doing magic with humble ingredients. Their cute name is bestowed upon them by the rice protruding like porcupine quills while they’re cooking, but I assure you, there’s nothing spiny about their taste.
Porcupine Meatballs
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Large oven-proof skillet with tight-fitting lid Essential for browning and then baking the meatballs and sauce.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula or wooden spoon For mixing and stirring.
Ingredients
Main
- 1 pound ground beef preferably 80/20 (80 percent lean)
- 1 large egg lightly beaten
- 1/2 small onion finely diced
- 1/2 cup long-grain white rice
- 1 tablespoon chopped fresh parsley plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 28-ounce can tomato puree
- 1/4 cup ketchup
Instructions
- Preheat the oven to 350 degrees F.
- Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
- Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
- Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
Notes
These tiny treasures are a party favorite because they’re filling, meaty, and so satisfying. I took a batch to a friend’s barbeque last summer, and before I could even get a second serving, they’d all vanished. The soft meat, airy rice, and zesty sauce form a bite that’s retro yet ageless, ideal for intimate gatherings or as a hearty appetizer before the main course.
What’s the key to their longevity? Comfort and versatility. You can serve them up as a tasty appetizer with toothpicks or a miniature meal with a side of crusty bread. Either way, they add a dash of retro cool and a whole lot of yummy to any gathering.
- Affordable ingredients that deliver high flavor.
- Ideal for prep-ahead and reheating for entertaining.
- Kid-friendly and party-approved for all ages.
2. Elegant Deviled Eggs
Deviled Eggs are the ultimate appetizer queens, and if you don’t have a plate of these at your next gathering, you’re doing something wrong. These tangy, creamy bites have been a potluck favorite forever, and for good reason they’re easy, elegant, and universally adored. I’ve watched them vanish at family reunions faster than the dessert table.
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 trick is in that exquisitely seasoned yolk filling, whipped into a dreamy cream and piped back into those immaculate egg whites. My neighbor is adamant that her “secret” family recipe is superior, but this traditional version, with its perfectly balanced flavors, is no slouch. It’s dressy enough for a holiday table but easy enough for a drop-by brunch, making it the ultimate crowd-pleaser.
Don’t be surprised when company begins to cluster around the deviled egg platter, stealing seconds (or thirds). They’re refreshing, salty, and the perfect size for guilt-free noshing. Pro tip: double the recipe and stash a few in the fridge for yourself!
- Tangy yolk filling with a creamy twist.
- Simple to make over the top with paprika, herbs, or even bacon.
- Great for any occasion, from picnics to special occasions.
3. Pigs in a Blanket
Pigs in a Blanket are the simplicity superheroes, riding into the rescue of your party with a mere three ingredients. Imagine this: meaty little hot dogs wrapped in flaky biscuit dough, sprinkled with melted Cheddar cheese, and baked to golden brown. I made these for a game night, and let’s just say they didn’t make it out of the first quarter.
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
These finger-sized treats are a nostalgic journey down memory lane, enjoyed by children and adults alike. So simple to make, you’ll find yourself questioning why you ever worried about party snacks. The gooey, cheesy dough embracing a salty frankfurter is culinary comfort food magic, and they’re sure to be a hit at everything from birthday parties to swanky cocktail hours.
The cherry on top: they’re completely customizable. Substitute in sausage links, sprinkle with everything bagel seasoning, or dip in a spicy mustard sauce for added pizzazz. However you serve them, Pigs in a Blanket will be the first thing gone from your platter.
- Three ingredients for ultimate convenience and taste.
- Multi-generational nostalgia.
- Serve with dips like mustard or ketchup for extra fun.
4. Sausage Balls
Sausage Balls are the unsung heroes of party snacks, and I’m here to give them the spotlight they deserve. With just sausage, biscuit mix, and sharp Cheddar cheese, these savory bites are a three-ingredient miracle that never fails to impress. My friend Stephanie brought them to our last potluck, and I’m still dreaming about that cheesy, meaty goodness.
These bite-sized balls of happiness are accommodating for any event breakfast tailgates, party holidays, or a night in with movies. That spicy sausage mingled with melty cheese, baked into a golden, crunchily edged sphere, is pure bliss with each morsel. The scent released from the oven will beckon a gathering before they even make it onto plates.
What makes them a forever favorite? They’re hearty, easy to make in bulk, and always a hit. Pro tip: make a double batch because these disappear fast, and you’ll want leftovers for a sneaky midnight snack.
- Quick to prep with pantry staples.
- Perfect for breakfast, parties, or game days.
- Freezes well for make-ahead convenience.
5. Best Cheese Ball
If you haven’t got a standard cheese ball recipe, let me introduce you to your new BFF: the Best Cheese Ball. This luscious, rich ball is the star of any appetizer platter, bringing everyone in like moths to a flame. I brought one to a holiday party last year, and it was devoured before I could say “crackers, anyone?
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
The elegance of this cheese ball is how easy and versatile it is. A mixture of cheeses, coated in nuts or herbs, yields a dense, spreadable delight that complements crackers, pretzels, or vegetables just fine. And it freezes beautifully, so you can make it weeks in advance for stress-free entertaining or even present it as a gift to a foodie friend.
Daring to turn it up? Do the bacon and walnut version smoky, crispy bacon and crunchy nuts give an added layer of decadence. This is the type of appetizer that generates debate and keeps guests reaching for seconds.
- Rich, tasty, and simple to spread.
- Freezer-friendly to make party planning a breeze.
- Bacon-walnut option for added wow.
6. Southern Pimento Cheese
Southern Pimento Cheese is dream food, a rich, tangy staple that spreads the hospitality of the South wherever you take it. I discovered it at a friend’s barbecue, and it was love at first bite tangy pimentos, sharp cheddar, and a little jalapeño kick and I was a goner. It’s that kind of dish that tastes like a warm hug from the South.
Southern Pimento Cheese
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula or Sturdy Spoon
- 1 Chef’s knife For mincing jalapeño
- 1 Cutting Board For mincing jalapeño
- 1 Measuring Spoons For spices
Ingredients
Main
- 2 cups shredded extra-sharp Cheddar cheese
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- 1 4 ounce jar diced pimento, drained
- 1 jalapeño pepper seeded and minced (Optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper Optional
- ¼ teaspoon onion powder
- salt and black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl. Dotdash Meredith Food Studios
- Mix until thoroughly combined. Dotdash Meredith Food Studios
- Season to taste with salt and black pepper. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
This top-rated recipe is a breeze to whip up, using pantry staples to create a spread that’s both comforting and addictive. Spread it on crackers, slather it on celery, or make the ultimate grilled cheese sandwich it’s versatile enough to steal the show in any form. My cousin swears it’s the secret to her famous tea sandwiches.
What’s so great about pimento cheese? It’s the ultimate combination of creamy, spicy, and savory, with a homemade feel that makes everyone feel like they’re home. Take this to your next party, and watch it get devoured quicker than you can say “y’all.”
- Easy to prepare with pungent, zesty flavors.
- Ideal for crackers, veggies, or sandwiches.
- A classic Southern favorite loved by all.
7. Oysters Rockefeller
Oysters Rockefeller is the appetizer you bring out when you want to wow without working up a sweat. These rich, baked oysters, covered in a rich spinach cream, are absolute indulgence with every morsel. My buddy Abg0623 is a devoted fan of them and attests, “I’ve done this half a dozen times, and it’s always a hit!” and I completely understand why.
Rockin’ Oysters Rockefeller
Equipment
- 1 Large Stockpot For boiling oysters
- 1 Saucepan For preparing the cheese sauce
- 1 Baking Sheet For arranging and baking oysters
- 1 Oyster Shucking Knife Essential for safely opening oysters, even after boiling
- 1 Wooden Spoon or Spatula For stirring sauces
Ingredients
Main
- 48 fresh unopened oysters
- 1 ½ cups beer
- 2 cloves garlic
- 7 black peppercorns
- seasoned salt to taste
- ½ cup butter
- 1 onion chopped
- 1 clove garlic crushed
- 1 10 ounce package frozen chopped spinach, thawed and drained
- 8 ounces Monterey Jack cheese shredded
- 8 ounces fontina cheese shredded
- 8 ounces mozzarella cheese shredded
- ½ cup milk
- 2 teaspoons salt or to taste
- 1 teaspoon ground black pepper
- 2 tablespoons fine bread crumbs
Instructions
- Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool. Dotdash Meredith Food Studios
- Preheat the oven to 425 degrees F (220 degrees C.)
- Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet. Dotdash Meredith Food Studios
- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Dotdash Meredith Food Studios
- Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes. DOTDASH MEREDITH FOOD STUDIOS
Notes
The magic is in contrast: briny, freshly shucked oysters are paired with a rich, herbaceous topping that is akin to creamed spinach with a gourmet flair. I served these at a dinner party, and even my oyster-hating friend couldn’t help but succumb to their warm, savory allure. It’s a dish that makes you feel as if you’re eating at the five-star restaurant, but it’s surprisingly easy to make at home.
Whether it’s a holiday feast or a fancy date night, Oysters Rockefeller brings elegance and flavor to the table. Serve with a glass of white wine, and you’ve got a show-stopping starter that’ll have everyone talking.
- Rich, creamy topping with a briny oyster base.
- Impressive yet surprisingly easy to prepare.
- Perfect for upscale gatherings or special occasions.
8. Cheese Fondue
Cheese Fondue is the life of the party, making any get-together a merry, group feast. Imagine a hot, foamy cauldron of velvety, cheesy goodness, just waiting to be dipped by crusty bread, vegetables, or even apples. I took it to a friend’s game night, and we were all guffawing and dipping like it was the ’70s again.
Cheese Fondue
Equipment
- 1 Fondue Pot Essential for heating and serving the fondue, ideally with a warming stand.
- 1 Whisk or Wooden Spoon For continuous stirring to ensure a smooth, lump-free fondue.
- 1 Cutting Board For preparing the bread and other dipping items.
- 1 Chef’s knife For precise cutting of bread and dippers.
- 1 Shredder/Grater (Optional) If cheese is not pre-shredded.
Ingredients
Main
- 1 cup dry white wine
- 2 tablespoons all-purpose flour or cornstarch
- ¼ teaspoon ground nutmeg
- ½ pound shredded Swiss cheese
- ½ pound shredded Gruyère cheese
- ¼ teaspoon salt
- 1 1 pound loaf French bread, cut into 1 inch cubes
Instructions
- Bring wine to a simmer in a fondue pot over medium-low. Dotdash Meredith Food Studios
- Stir in flour and nutmeg until well combined. Dotdash Meredith Food Studios
- Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt. Dotdash Meredith Food Studios
- Serve with cut-up French bread. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Fondue expert Sheila, who has been refining her recipe since the days of disco, swears by a combination of two cheeses for that “super smooth” effect. It’s not so much the cheese it’s the ritual of standing around the pot, trading anecdotes, and bickering over the final dip. The variety of dippers, from potato to peppers, makes it appealing to all palates.
This vintage favorite is a sure mood-booster, ideal for cozy nights in or raucous gatherings. Keep the fondue pot simmering, and your guests will be a cheesy, merry crew in no time.
- Smooth cheese mix for optimal dipping.
- Almost infinite dipper choices, from bread to fruit.
- Brings a fun, interactive party atmosphere.
9. Stuffed Mushrooms
Stuffed Mushrooms are the sophisticated little appetizers that give you the feeling of being a rockstar in the kitchen without too much effort. The crispy mushroom caps, loaded with the rich combination of cream cheese, Parmesan, and spices, are a hit at all the formal parties I’ve been to. They’re the first things to disappear, and I wouldn’t be so bold as to say I’ve secretly saved a couple for myself.
Sausage-Stuffed Mushrooms
Equipment
- 1 Medium Skillet For browning sausage and cooking the stuffing mixture.
- 1 Baking Dish Large enough to hold all mushrooms in a single layer.
- 1 Chef’s knife For finely chopping mushroom stems, scallions, and garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Wooden Spoon For crumbling sausage and stirring ingredients.
Ingredients
Main
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage removed from the casings
- 6 scallions white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
Notes
The earthy mushroom contrast and rich, cheesy filling is sheer magic. I prepared these for a book club gathering, and my friends couldn’t stop talking about the “restaurant-quality” taste. They’re filling enough to satisfy but not so heavy that you can’t keep going back for more, achieving that ideal appetizer balance.
Whether it’s a holiday gathering or a night-in dinner, stuffed mushrooms add comfort and elegance to the plate. They’re simple to prep ahead, bake, and serve, making you the host with the most.
- Creamy, umami-filled filling with each bite.
- Easy to prepare ahead for worry-free hosting.
- Looks and tastes like a gourmet bite.
10. Rotel Dip
Rotel Dip is the game-day champion you never knew you required, a three-ingredient masterpiece that’s essentially a love letter to spicy, cheesy bliss. Sausage, Velveeta, and RO-TEL tomatoes with green chilies combine in a melty, bubbling dip that’s impossible to ignore. I took this to a Super Bowl party, and it was devoured before halftime.
Capitol Crack Dip Recipe
Equipment
- 1 Large skillet or frying pan For browning the sausage.
- 1 Wooden Spoon or Spatula For breaking up sausage and stirring.
- 1 Large Mixing Bowl For combining the cream cheese mixture.
- 1 Can Opener For the Rotel can.
- 1 Serving dish For presenting the finished dip. An oven-safe dish can keep it warm.
Ingredients
Main
- ¾ pound of sweet Italian sausage about 4 links
- One 10-ounce can of Rotel Diced Tomato & Green Chilies mild
- 2 pinches of red pepper flakes
- Two 15-ounce packages cream cheese at room temperature
- 1 cup sour cream
Instructions
- Remove sweet Italian sausage from casings, if applicable.
- In a large skillet, brown the sausage over medium heat, breaking it up with a wooden spoon or spatula until finely crumbled and cooked through.
- Carefully drain any excess fat from the cooked sausage using a slotted spoon or by tilting the pan and scooping the sausage out.
- Add the can of Rotel Diced Tomato & Green Chilies (undrained for a looser dip, or lightly drained for a thicker consistency) and red pepper flakes to the skillet with the sausage. Stir to combine.
- Cook the mixture for 2-3 minutes over medium heat, allowing the flavors to meld, then remove from heat.
- In a large mixing bowl, combine the room temperature cream cheese and sour cream. Mix vigorously with a spoon or whisk until smooth and well combined.
- Add the warm sausage and Rotel mixture to the cream cheese mixture in the mixing bowl.
- Stir all ingredients thoroughly until they are completely incorporated and the dip is smooth and creamy.
- Transfer the dip to a serving bowl. If desired, you can gently warm the dip in a microwave-safe bowl or in an oven-safe dish at a low temperature (around 250°F/120°C) until heated through.
- Serve warm with tortilla chips, sturdy crackers, or fresh vegetable sticks for dipping.
Notes
This dip is the epitome of low-maintenance decadence. The salty sausage, creamy cheese, and tangy tomatoes are a flavor party waiting to happen that will get along famously with tortilla chips or dense crackers. My friend described it as “dangerously addictive,” and I can’t disagree spoonfuls vanished directly from the bowl.
Whether it’s a tailgate, potluck, or impromptu gathering, Rotel Dip is your best bet for a no-hassle, crowd-pleasing appetizer. Just make sure the chip bowl is full, because this one’s a sure touchdown.
- Three ingredients for fast, bold flavor.
- Great for dipping chips, crackers, or veggies.
- A game-day tradition that never fails.
11. Hot Spinach Artichoke Dip
Hot Spinach Artichoke Dip is the warm, gooey embrace that your party platter requires. This cheesy, earthy dip is a classic for a reason, and my friend Tiffany got it just right when she proclaimed, “It’s so cheesy and aromatic!” I brought this to a holiday party, and even the vegetable skeptics couldn’t help but be drawn in by its creamy charm.
Hot Spinach and Artichoke Dip
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Microwave-Safe Bowl
- 1 Large Mixing Bowl
- 1 Sturdy spoon or spatula
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
The secret? A perfect blend of spinach, artichokes, and cheese that hides the veggies so well, you’d never know they’re there. Tiffany’s question “Is it okay to eat it with a spoon?” is one we’ve all asked in our hearts. Spoiler: yes, it’s totally okay, because this dip is that good.
Serve with crusty bread, tortilla chips, or celery sticks and watch it disappear faster than you can say “more, please!” The ultimate comfort food appetizer, period. Perfect for any event that requires cozy, crowd-pleasing atmosphere.
- Cheesy, creamy, and hidden with veggies.
- Ideal for dipping bread, chips, or veggies.
- A warm, comforting crowd pleaser every time.
12. Brown Sugar Smokies
Brown Sugar Smokies are the sweet-and-savory morsels that illustrate how easy can be amazing. Bacon-wrapped mini sausages, topped with brown sugar and baked until caramelized, are simply magic. I prepared them for a friend’s birthday, and they disappeared in an instant I hardly had a bite!
Brown Sugar Smokies
Equipment
- 1 Baking Sheet Essential for baking; line with parchment paper to prevent sticking and simplify cleanup.
- 1 Wooden skewers Alternatively, use toothpicks to secure individual smokies.
- 1 Chef’s knife For precisely cutting bacon strips into uniform pieces.
- 1 Cutting Board A stable surface for preparing bacon and sausages.
Ingredients
Main
- 1 pound bacon
- 1 16 ounce package little smokie sausages
- 1 cup brown sugar or to taste
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Cut bacon slices into thirds and wrap each strip around a sausage. Secure the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Dotdash Meredith Food Studios
- Bake in the preheated oven until bacon is crisp and the brown sugar is melted, about 20 minutes. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
The combination of smoky bacon, juicy smokies, and sticky-sweet glaze is an explosion of flavor in every bite. The brown sugar caramelizes in the oven, creating a crispy, addictive coating that’s impossible to resist. My brother, who’s picky about appetizers, declared these his new favorite, and I’m inclined to agree.
These are ideal for any party, from tailgate parties to holiday gatherings. Double up, because these bite-sized treats disappear as if they have legs of their own.
- Sweet-salt mixture that’s complete addiction.
- Three ingredients and easy to make.
- Ideal for parties, tailgating, or just plain snacks.
13. Sarah’s Ambrosia Fruit Salad
Sarah’s Ambrosia Fruit Salad is the retro, rainbow-colored appetizer that brings sunshine to any gathering. This creamy, fruity treat, full of mandarin oranges and pastel marshmallows, is reminiscent of childhood days. I brought it to a baby shower, and SGomez was correct it disappeared in minutes!
Sarah’s Ambrosia Fruit Salad
Equipment
- 1 Large Mixing Bowl For combining all ingredients efficiently.
- 1 Rubber Spatula or Large Spoon For gentle and thorough mixing.
- 1 Can Opener For opening canned fruits.
- 1 Colander For effectively draining canned fruits to prevent a watery salad.
- 1 Plastic Wrap For covering the bowl during refrigeration.
Ingredients
Main
- 3 20 ounce cans pineapple tidbits, drained
- 4 15 ounce cans mandarin oranges, drained
- 1 16 ounce container sour cream
- 1 10.5 ounce package miniature marshmallows
- ¾ cup shredded coconut or to taste
Instructions
- Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.
Notes
The combination of sweet fruit, rich dressing, and airy marshmallows makes for a cool, sweet dessert that’s almost too pretty to eat. Almost. It’s a great counterpoint to salty appetizers, bringing balance and visual appeal to your buffet. My aunt guarantees it’s the only thing her children will touch at family gatherings.
Simple to prepare and pleasing to the eye, this salad is ideal for potlucks, brunches, or whenever you need a people-pleasing, no-fuss option. A small burst of nostalgia that everyone adores.
- Creamy, fruity, and colorful to look at.
- Ready in no time for spontaneous get-togethers.
- A sweet, cool respite from protein-rich snacks.
14. Bacon-Wrapped Dates with Blue Cheese
Bacon-Wrapped Blue Cheese Stuffed Dates are the showstopper your appetizer course needs. Sweet, salty, and savory, these chewy little treats are a flavor explosion that taste decadent but are deceptively easy. They made an appearance at dinner party recently, and everyone was talking about them all evening.
Bacon-Wrapped Dates
Equipment
- 1 Baking Sheet With sides to catch grease
- 1 Paring Knife For slicing dates
- 1 Cutting Board
- 1 Pack of Toothpicks For securing bacon
Ingredients
Main
- 1 pound pitted dates
- 4 ounces blue cheese
- 1 pound sliced smoked bacon cut in half
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates; press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
- Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.
Notes
The combination of chewy dates, strong blue cheese, and crunchy bacon is sheer brilliance. The dates add sweetness, the blue cheese contributes creamy tartness, and the bacon provides a smoky crunch. It’s a party in your mouth, and every bite is a special occasion.
Ideal for fancy parties or simply turning a regular night in into something more, these bites are sure to please. Prepare a large quantity, as nobody is able to have just one of these addictive morsels.
- Sweet, salty, and savory with each bite.
- Easy to prepare but tastes gourmet.
- Ideal for fancy parties or warm nights.
