1,093 appetizer recipes

Chunky black bean dip with carrot, celery, garlic, and warm spices folded into sour cream. Half-mashed beans give body while whole beans add bite. No-cook party dip ready in 15 minutes.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Crispy Rice Krispies meet sharp cheddar and whole wheat flour in these addictive bite-sized cheese crackers. Golden, crunchy, and gone in minutes at any gathering.

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Cheesy pigs in a blanket made with crescent rolls, hot dogs, and American cheese. Just 3 ingredients and 20 minutes for a crowd-pleasing appetizer kids and adults love.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.