804 appetizer recipes

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

This no-cook SPAM dip blends minced SPAM with cream cheese, sour cream, dill, basil, and paprika for a savory spread that's ready after a quick chill. Scoop it up with crackers or Doritos for easy party snacking.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.