20 Easy Appetizer Recipes (in 20 Words or Less)

To kick off a season of merrymaking, we combed our favorite magazines and blogs for fast, crowd-pleasing ideas.

Curated by Rachel Mount Hofstetter from Reader's Digest Magazine | December 2012
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    Pea "Hummus"

    Puree 1 cup thawed peas, 2 tbs. tahini, 1 minced garlic clove, and 2 tbs. lemon juice in food processor until smooth.
    Garnish with peas, olive oil.  —Whole Living

    Baked Feta with Capers and Tomatoes

    Place feta cheese, chopped tomatoes, red onions, capers, oregano, and olive oil on foil. Wrap; bake at 350°F for
    15 minutes. Lottie + Doof

    Bacon-and-Pear Bites

    Cut just-ripe pears into ½-inch cubes; sprinkle with salt, sugar, and cayenne pepper. Put on a toothpick with crispy bacon. Mark Bittman

     

    White Chocolate Grapes

    Melt white chocolate chips in microwave-safe bowl. Dip grapes in chocolate and then sugar or sprinkles. Refrigerate until set.  Food & Wine

    Spicy Maple Nuts

    Mix 2 cups each pecans, almonds, and walnuts with ¼ cup maple syrup, 2 tbs. olive oil, 2 tbs. chopped herbs, and ¼ tsp. cayenne. Bake for 15 minutes at 350°F. Food & Wine

    Roasted Chickpeas

    Toss 1 can rinsed, drained, dried chickpeas with olive oil, salt, and spices (like Creole blend, cumin, paprika). Roast at 400°F, 30 to 40 minutes. steamykitchen.com

    Edamame

    Boil fresh or frozen edamame in pods 3 to 5 minutes. Sprinkle with coarse salt. For this, they charge you eight bucks. Mark Bittman

    Beyond Simple Chips

     Buy decent tortilla chips; sprinkle with lime juice and chili powder. Eat fast, before they get soggy. Mark Bittman
     

    Pimento Cheese Dip

    Combine ½ lb. grated sharp cheddar, ½ cup mayonnaise, 1 (4-oz.) jar drained and diced pimientos, and ½ tsp. horseradish (or hot sauce) in a bowl. designsponge.com
     

    Avocado Crostini

    Toast crusty bread; top with mashed avocado, olive oil, coarse salt, and pepper. Country Living

     

    Hot Dog Bites

    Broil a good hot dog, roll in a tortilla spread with brown mustard. Slice. You know everyone will eat them. Mark Bittman
     

    Spinach-Artichoke Dip

    Heat 1 cup frozen spinach and 1½ cups artichokes. Add 6 oz. warmed cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1/3 cup Parmesan, ½ tsp. red pepper flakes, and ¼ tsp. garlic powder. Heat. Alton Brown

     

    Hummus Deviled Eggs

    Mix 5 or more yolks from 12 hard-boiled eggs with 1 cup hummus. Pipe into eggs, garnish with parsley and smoked paprika.  food52.com
     

    Salted Caramel Apple Dip

    Combine 8 oz. cream cheese, ¼ cup brown sugar, ¾ cup caramel sauce, 1 tsp. vanilla, and a pinch of salt. Serve with apple slices. cooks.com

    Pistachio-Covered Cheese Log

    Beat 1 bar cream cheese, 1 cup grated cheddar, 1 tbs. mustard, and 1 tsp. Worcestershire. Refrigerate. Shape into log; roll in chopped toasted pistachios. Chill. Everyday Food

    Buffalo-Style Celery Sticks

    Mix together 2 oz. each blue cheese and cream cheese. Stuff 6 celery stalks with mixture. Top with cayenne pepper. Everyday Food

    Red-and-Green Shrimp

    Serve shrimp cocktail with cocktail sauce (red) and salsa verde or pesto (green). myrecipes.com


    Popcorn with Parmesan and Thyme

    Toss plain popped popcorn with olive oil, grated Parmesan, chopped fresh thyme, and lemon juice. kitchenetteblog.com

    Greek-Style Nachos

    Top pita chips with feta, roasted red peppers, pepperoncini. Bake until melted; top with chopped tomatoes, olives, Greek yogurt. Cat Cora
     

    Cheeseburger Dip

    Combine 1 lb. cooked ground hamburger, 1 lb. American or Velveeta cheese, 1 can tomatoes
    with green chilies, and 1 cup shredded mozzarella. Microwave; top with chopped scallions. recipe.com
     
     

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