51 Appetizer Recipes That’ll Make You Want to Snack All Day

1/51
Figs-in-a-Blanket with Goat Cheese
A vegetarian take on one of our favorite classic appetizer recipes, these honey-glazed figs are baked in puff pastry with creamy, tangy goat cheese and a pinch of red pepper flakes. See recipe.
2/51
Boneless Buffalo Chicken "Wings"
Let's be honest: No one is into Buffalo chicken wings for the bones. So skip the hassle and make spicy fried chicken breast strips instead. Pair them with a tangy blue cheese dip and crunchy celery sticks. See recipe.
3/51
Smoked Trout Croquettes
An elegant pre-dinner snack that's crunchy, savory, creamy, and luscious. They're as great with pilsner as they are with Champagne. See recipe.
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4/51
Jalapeño Poppers with Smoked Gouda
Don't feel like frying? You can still make jalapeño poppers. This grilled version is filled with a combination of cream cheese and savory smoked Gouda. See recipe.
5/51
Pigs-in-a-Blanket with Sauerkraut and Mustard
Pack your pigs with extra flavor by adding punchy mustard and tangy sauerkraut inside the puff pastry. See recipe.
6/51
Tonnato Eggs
Looking to make a meal out of appetizers? Don't skip these luscious deviled eggs, which are crowned with a bright and briny tonnato-inspired filling and crispy capers. See recipe.
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7/51
Classic Spinach-Artichoke Dip with Mozzarella and Parmesan
The ultimate version of spinach-artichoke dip brings together stretchy mozzarella, tangy cream cheese, and nutty Parmesan. See recipe.
8/51
Turf Mix
This crispy-crunchy, spicy, sweet-and-savory snack mix is almost as green as the turf on a football field, so it's perfect for munching while you watch the game. See recipe.
9/51
Creamy Queso With Chorizo
Yes, you need Velveeta to make great queso. You just can't beat it on texture. This version gets a savory, smoky boost from fresh chorizo and chipotle powder. See recipe.
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10/51
Kombu Celery
We adore this crunchy snack, which is seasoned with toasted sesame oil, soy sauce, and furikake. See recipe.
11/51
Lumpia
Nothing's better than freshly-fried lumpia. Except for lumpia that you were smart enough to wrap in advance so that the frying was no trouble at all. See recipe.
12/51
Pickled Shrimp
Pickled shrimp are bright and refreshing, perfect as hors d'oeuvres or a snacky dinner. Make them a day in advance so you're ready to serve them without any effort. See recipe.
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13/51
Creamy Pinto Bean Dip
This is one of our favorite hearty dip recipes. It's made with pinto beans, red bell pepper, garlic, red wine vinegar, and chili powder and blended in a food processor. See recipe.
14/51
Pecan Brie Brûlée
Cheese and crackers: Basic. Brûléed cheese on toast with chile-pecan paste? Truly elegant. Keep this appetizer recipe in your back pocket for whenever you're feeling fancy. See recipe.
15/51
Crunchy Stuffed Cremini Mushrooms
This vegan appetizer is packed with savory flavor, thanks to the addition of umami-packed nutritional yeast. See recipe.
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16/51
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
Dip slices of baguette into a pan of juicy baked cherry tomatoes and creamy goat cheese. Then repeat. See recipe.
17/51
3-Ingredient Smoked Mozzarella Sticks
What could make us love mozzarella sticks more? Making them even easier to prepare. Just wrap logs of smoked mozzarella in egg roll wrappers, then fry until golden brown. See recipe.
18/51
Crispy Turmeric-and-Pepper-Spiced Chicken Wings
Here's a must-know chicken wing trick: Start the wings in a cold oven, which allows the fat to render slowly for extra-crispy skin. See recipe.
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19/51
Smoky Carrot Dip
Have your dip and eat your vegetables, too. Here, sweet roasted carrots are blended with chickpeas, toasted almonds, lemon juice, garlic, and smoked paprika—it’s the perfect companion to seeded crackers or good bread. See recipe.
20/51
Hot and Crunchy Avocado Fries
Creamy avocado in a crispy panko shell. Feel free to serve alongside any yogurt-based dip, or skip it. These bad boys don't need embellishment. See recipe.
21/51
Labne Deviled Eggs with Paprika and Ginger
The egg white part of deviled eggs is often ignored, but here it gets a vibrant coating of ginger, paprika, mustard seed, pepper, and ajowan. See recipe.
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22/51
Shabzi Pakora
For these fritters, you'll use a lot of seasoned fresh vegetables, which are mixed together with ground rice and chickpea flour to create a very light batter. The recipe calls for onions, cabbage, potato and carrot, but you can use whatever combination of vegetables you've got sitting in the fridge. See recipe.
23/51
Halloumi Puff Pastry Twists
You don't need a party to enjoy these savory, cheesy snacks. You'll scatter grated halloumi and Pecorino over the storebought puff pastry, fold in half, cut into strips, then twist, twist, twist. See recipe.
24/51
Vegetarian Buffalo “Meatballs” With Blue Cheese Dip
These spicy roasted vegetarian bites get their texture from button mushrooms and canned white beans, sauced with a mix of Frank's, melted butter, and maple syrup. See recipe.
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25/51
Broiled Goat Cheese Toasts With Marinated Greens
Sometimes, the best appetizers are just simple combinations of everything good. See recipe.
26/51
Creamy Avocado Dip With Scallions
This creamy dip is somewhere between onion dip and guacamole. Pair with pita chips, corn chips, cucumber slices, or carrot sticks. See recipe.
27/51
Polenta Bites with Wild Mushrooms and Fontina
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, or make your own riff with crispy salami batons, tapenade, or anything you like. See recipe.
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28/51
Pine Nut and White Bean Dip
To get the best-tasting dip, you really need to toast the pine nuts in this recipe. Just keep an eye on them to make sure they don't burn. See recipe.
29/51
Crab Louie Salad Lettuce Cups
Turn this retro salad into finger food by serving the creamy seafood mix in lettuce cups. See recipe.
30/51
Clams Casino with Bacon and Bell Pepper
A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer. Roast just before serving so they're hot and crispy. See recipe.
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31/51
Hot Pimento Cheese Dip
This velvety-smooth hot take on pimento cheese spread has a hint of smokiness thanks to chipotle in adobo. Dip in pretzels, crackers, or cut up vegetables. Feel free to amp up the cheese with more chipotle or some hot sauce if you like. See recipe.
32/51
Sesame Chicken Drumettes
Chicken wing drumettes are the sort of hearty appetizers that you can absolutely consider just a starter—or a complete dinner. These are cooked with sherry, fresh ginger, soy sauce, honey, garlic, and sesame oil. See recipe.
33/51
Swiss Chard–Tahini Dip
Have your dip and your greens, too! This dairy-free dip gets its creamy factor from tahini and olive oil. See recipe.
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34/51
Lemon-Pepper Salami Bites
Cured meat and Marcona almonds are better together. In this hors d'oeuvre, they're dressed with fragrant lemon zest and freshly ground black pepper. See recipe.
35/51
Bombay Rolls
This recipe from Meera Sodha's East was one of our all-time favorites from the past year. Each bite is cheesy, crunchy, spicy, bright, buttery, and flaky. What more could you ask for? See recipe.
36/51
Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce
We've really gotten into making homemade hot sauce lately. This version pairs Scotch bonnets with fresh turmeric, chopped mango, sugarcane vinegar, and orange juice. A little lime sour cream on the side cools things off. See recipe.
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37/51
Bacon and Cheddar Toasts
This is as simple as could be, but it's really good, too. Think bacon and cheddar sandwich, but on a crouton. See recipe.
38/51
Dakgangjeong
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. And we'll happily keep eating them for hours, too. See recipe.
39/51
Roasted Garlic Pull-Apart Cheese Bread
Get your fingers in there: Pulling apart bits of this cheesy, garlicky bread is definitely part of the fun. See recipe.
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40/51
Fried Okra
There are lots of great ways to cook okra, but this crispy cornmeal-dredged version might be the best of all. See recipe.
41/51
Baked Three-Cheese Onion Dip with Chive and Pepperoncini
Introduce your favorite dips to each other with this recipe, which boasts all the beauty of a creamy onion dip with the irresistible appeal of queso. See recipe.
42/51
Roasted Vegetables Antipasto Plate
An antipasto platter doesn't have to be a boring collection of cold cuts. Well-seasoned roasted seasonal vegetables add a ton of character and flavor to the mix. See recipe.
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43/51
Muhammara
Step one: Make this easy, vibrant dip of toasted walnuts and roasted red peppers. Step two: Tackle homemade pita. See recipe.
44/51
Potato Skins with Bacon and Cheese
This version of the classic bar snack gets Monterey Jack cheese and sharp cheddar, plus crispy bacon, green onions, and sour cream, but you can also go rogue with the toppings and dress your potato skins any way you like. See recipe.
45/51
Classic Cheese Ball
A retro favorite that never goes out of style, this cheese ball starts with cream cheese, cheddar, and Brie, seasoned with Worcestershire, hot sauce, and onion and garlic powders. Toasted pecans are an essential final touch. See recipe.
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46/51
Pan con Tomate
This is a juicier take on pan con tomate: you'll grate the tomatoes to make a raw sauce that bread can really absorb. See recipe.
47/51
Epi's 50-Ingredient Super Bowl Nachos
Okay, you don't actually need to go wild with all 50 ingredients. You can choose just one of the (much-simpler) five “zones” to make for game day. See recipe.
48/51
Marinated Manchego
Cheese is just a snack. But garlic, orange, and rosemary-marinated cheese is a full-blown appetizer. See recipe.
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49/51
Smoked Salmon 7-Layer Dip
The classic seven-layer dip takes to the sea with this elegant recipe, which matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy vegetables and herbs. See recipe.
50/51
Cauliflower-Carrot Cheesy Tots
Tots are fun for all ages. Cauliflower and carrot add sweet, earthy flavor to the format. See recipe.
51/51
Parsnip-Wrapped Devils on Horseback
Many of the best appetizer recipes can be reworked for folks who don't eat meat. This vegetarian version of the classic hors d'oeuvre uses soy sauce, smoked paprika, and smoked almonds to pack savory flavor into stuffed dates. See recipe.