Party Appetizers Recipes

Keep the party appetizers coming to set the tone for warm and memorable gatherings. From birthdays to holidays to Chinese New Year, these easy party appetizers will wow your guests.

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Garlic & Herb Pita Chips

From EatingWell

You can make your own tasty pita chips in a matter of minutes. Just cut pita bread into wedges (stale pitas work very well), brush them with a little olive oil and bake. Not only do homemade pita chips save you money, you'll also cut calories by 16 percent.

Garlic & Herb Pita Chips

French Onion Dip

From EatingWell

In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original.

French Onion Dip

Creamy Spinach Dip

From EatingWell

Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.

Creamy Spinach Dip

Chile-Lime Tortilla Chips

From EatingWell

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.

Chile-Lime Tortilla Chips

Chile Con Queso

From EatingWell

Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.

Chile Con Queso

Shredded Root Vegetable Pancakes

From EatingWell

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

Shredded Root Vegetable Pancakes

Tuna-Stuffed Peppers

From EatingWell

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

Tuna-Stuffed Peppers

Salsa Rojo

From EatingWell

Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods--it even works as enchilada sauce.

Salsa Rojo

Parmesan Spinach Cakes

From EatingWell

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Parmesan Spinach Cakes

Roasted Eggplant & Feta Dip

From EatingWell

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.

Roasted Eggplant & Feta Dip

Kefta

From EatingWell

Kefta, seasoned ground meat, is one of Morocco's most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It's delicious served with ratatouille.

Kefta

Boneless Buffalo Wings

From EatingWell

Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.

Boneless Buffalo Wings

Southwestern Layered Bean Dip

From EatingWell

Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.

Southwestern Layered Bean Dip

Middle Eastern Chickpea Platter

From EatingWell

This recipe combines the flavors of two Middle Eastern favorites--hummus and baba ganouj--in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

Middle Eastern Chickpea Platter

Crab Quesadillas

From EatingWell

These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Crab Quesadillas

Serrano Ham with Crusty Tomato Bread

From EatingWell

For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.

Serrano Ham with Crusty Tomato Bread

Spinach-&-Brie-Topped Artichoke Hearts

From EatingWell

In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.

Spinach-&-Brie-Topped Artichoke Hearts

Sherried Mushrooms

From EatingWell

Tapas are not always fancy--usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.

Sherried Mushrooms

Slow-Roasted Cherry Tomato Bruschetta

From EatingWell

Roasting tomatoes brings out their inherent sweetness.

Slow-Roasted Cherry Tomato Bruschetta

Five-Spice Scallops

From EatingWell

You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.

Five-Spice Scallops

Roast Beef & Blue Cheese Spears

From EatingWell

Deli roast beef and a simple blue cheese cream top Treviso in a simple, pretty appetizer.

Roast Beef & Blue Cheese Spears

Smoked Trout Crackers with Lemon-Dill Mayonnaise

From EatingWell

A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers.

Smoked Trout Crackers with Lemon-Dill Mayonnaise

Feta & Herb Dip with Crudites

From EatingWell

Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

Feta & Herb Dip with Crudites

Lemon-Garlic Marinated Shrimp

From EatingWell

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.

Lemon-Garlic Marinated Shrimp

Lahmahjoon Pizza

From EatingWell

Spiced ground lamb, feta and pine nuts top this Armenian-flavored pizza. Beer pairing: Break out the stout--the rich, sweet flavors from the lamb and pomegranate molasses yearn for an equally rich, sweet beer.

Lahmahjoon Pizza

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