1,777 snack recipes

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Homemade caramel nut corn with walnuts, pecans, or almonds coated in a brown sugar and corn syrup caramel, then baked low and slow until crunchy. Addictive snack for gifting.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA

Quick 'n easy, warm, cheesy, tasty, and better than your average appetizer.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)