Appetizer recipe collection

Easy chili guacamole with mashed avocado, minced onion, chopped tomato, and a teaspoon of chili powder. Six pantry ingredients, no cilantro, no lime, ready in 10 minutes.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Three-ingredient chocolate dipping sauce with melted milk chocolate, heavy cream, and hazelnut liqueur. A rich, silky fondue-style sauce ready in 20 minutes.

Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Lomi lomi salmon is a classic Hawaiian luau side built from chopped smoked salmon, tomato, scallions, and green pepper. Mixed by hand and chilled, it's a bright, salty, no-cook dish that comes together in minutes.

Orange fruit dip whipped from cream cheese, powdered sugar, and orange juice concentrate, lightened fluffy with whipped topping. A sweet, citrusy five-minute dip for apples, berries, and melon.

Easy quesadillas layer refried beans, Mexican cheese blend, and taco sauce between flour tortillas, microwaved until melty. A 10-minute snack or appetizer for game day, kids, or late-night cravings.

Easy spicy sausage balls with a sweet apple butter glaze: just two ingredients baked into bite-size party appetizers with a sweet-and-spicy punch. Fast to make and always the first thing gone at a party.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

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Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.