Best Party Appetizer Recipes

Photographer Howard L. Puckett

Tapenade Twists

These salty snacks are great with beer and tart cocktails, such as margaritas.

Recipe: Tapenade Twists

Photographer Howard L. Puckett

Hot Crab and Shrimp Dip

This hearty spread needs sturdy dippers, such as crostini or stone-ground crackers.

Recipe: Hot Crab and Shrimp Dip

Photographer Howard L. Puckett

Cod, Artichoke, and White Bean Dip

This recipe is great for leftover fish! For single servings, spoon dip onto steamed artichoke leaves.

Recipe: Cod, Artichoke, and White Bean Dip

Photographer Howard L. Puckett

Curried Coconut Shrimp Balls

Use disposable bamboo spoons and make cleanup a snap; pack of 25 for $9.49, webstaurantstore.com.

Recipe: Curried Coconut Shrimp Balls

Photographer Howard L. Puckett

Bite-size Wasabi Crab Cakes

The crab cake mixture can be made several hours ahead. After they’re cooked, keep them warm in a 200° oven for up to an hour.

Recipe: Bite-size Wasabi Crab Cakes

Photographer Howard L. Puckett

Scallop-Spinach Spread

Offer a mix of hot and cold appetizers so you can replenish cold apps while the hot ones are baking.

Recipe: Scallop-Spinach Spread

Photographer Howard L. Puckett

Crab, Mango, and Cashew Dip

Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable cans and pouches.

Recipe: Crab, Mango, and Cashew Dip

Photographer Howard L. Puckett

Smoked Salmon and Clam Spread

Hot smoked salmon has a long shelf life, so keep some on hand for impromptu snacks.

Recipe: Smoked Salmon and Clam Spread

Photographer Howard L. Puckett

Smoked Salmon and Fingerling Potatoes

Use sustainable caviar. One of our favorites is beet and saffron whitefish roe, $20; 800/952-2842 or tsarnicoulai.com.

Recipe: Smoked Salmon and Fingerling Potatoes

Photographer Howard L. Puckett

Peppered Pancetta-Wrapped Shrimp

Soak wooden skewers in water at least 30 minutes before grilling to prevent charring.

Recipe: Peppered Pancetta-Wrapped Shrimp

Photographer Jennifer Davick

Beef Tenderloin Yakitori

For a bargain-friendly version of this recipe pick more affordable cuts of beef (chuck, round, or flank) and weave thin strips onto skewers.

Recipe: Beef Tenderloin Yakitori

Photographer Jennifer Davick

Grilled Shrimp with Rémoulade

Think of this recipe as a deconstructed Shrimp Po' Boy without the bread. Marinated and grilled shrimp get even more flavor from a tangy rémoulade with capers, lemon juice and a dash of hot sauce.

Recipe: Grilled Shrimp with Rémoulade

Photographer Jennifer Davick

Cheese Puffs

Almost any flavorful cheese works in these light-as-air bites. Try Cheddar in place of the Gruyère, and stir in 3 slices chopped cooked bacon or prosciutto. Or substitute 1⁄4 cup crumbled blue cheese, and add 1⁄4 cup finely chopped pecans.

Recipe: Cheese Puffs

Photographer Jennifer Davick

Taramasalata with Pita Chips

Taramasalata is a creamy Greek dip featuring carp roe, or tarama. A popular brand of roe, Krinos Tarama ($7), is available nationwide at specialty foods stores or at amazon.com. Get creative: Use golden whitefish roe ($12 for 2 ounces), available at californiacaviar.com. Save black roe for other uses; it will turn this dip an unappetizing gray color.

Recipe: Taramasalata with Pita Chips

Photographer Jennifer Davick

Sweet and Spicy Asian Nuts

Brown sugar makes these asian-spiced nuts sweet; wasabi powder brings the heat!

Recipe: Sweet and Spicy Asian Nuts

Photographer Jennifer Davick

Baklava Tartlets

These tartlets have all the sweet and sticky goodnes of traditional baklava but come packaged in a phyllo dough cup for a crisp bite and a buttery finish.

Recipe: Baklava Tartlets

Photographer Jennifer Davick

Cranberry and Pistachio Brownie Bites

These fudgy treats—which you can make ahead and freeze in an airtight container, unsliced, for up to three weeks—are an ideal addition to a cocktail party menu.

Recipe: Cranberry and Pistachio Brownie Bites

Photo: Jennifer Davick

Honeyed Olives

Make this flavorful appetizer up to a week early. Bring to room temperature before serving and garnish with fresh rosemary sprigs or strips of lemon peel.

Recipe: Honeyed Olives

Photo: Jennifer Davick

Basil Aïoli with Crudités

Presentation is half the fun! A beautiful platter of crudités is almost too pretty to eat.

Recipe: Basil Aïoli with Crudités

Photo: Jennifer Davick

Chicken Sausage Puffs with Creamy Mustard Dipping Sauce

These delightful little puff pastries taste best when served warm.

Recipe: Chicken Sausage Puffs with Creamy Mustard Dipping Sauce

Photo: Jennifer Davick

Mini Bacon Quiches

Top these quiches with fresh thyme leaves and green onion. Bonus: This recipes tastes good both warm and at room temperature.

Recipe: Mini Bacon Quiches

Photo: Jennifer Davick

Scallop-and-Avocado Tostadas

Since the scallops take only two minutes to cook, you can make the avocado mixture ahead of time and then refrigerate until ready to cut down on prep time the day of your event.