When you throw open the door to friends and family for holiday gatherings, you’ll want your food to dazzle—but you’ll also want to enjoy your guests. Take advantage of recipes that are easy to prep or can be made ahead of time and popped in the oven or put in your slow cooker. Sliders, dips, relish trays, dessert nibbles, skewers, cheese straws and cheeseballs—we’ve got holiday party ideas for them all. Serve your apps with a choice of festive drinks!
Dirty Martini Cheese Ball
Dirty Martini Cheese Ball.
Kelsey Hansen
Cobbled in green olives and toasted walnuts, this gin- and vermouth-spiked cheese ball is quite literally drinks and nibbles rolled into one. A retro party classic that we made even better.
Bread-and-Butter Carrots
Bread-and-Butter Carrots.
Kelsey Hansen
These sweet and slightly spicy pickled carrots created by Shelly Westerhausen Worcel, author of Platters and Boards, should be made at least 24 hours ahead of time so they have time for their flavors to develop. Although they will stay good in the fridge for over a week, they may lose some crunch after a couple of days.
Caramelized Onion Deviled Eggs with Potato Chip Dust
Caramelized Onion Deviled Eggs with Potato Chip Dust.
Kelsey Hansen
We took two of the all-time best party snacks—deviled eggs and chips and onion dip—and put them together. You’re welcome.
Smoked Gouda Artichoke Spread
Smoked Gouda Artichoke Spread.
Kelsey Hansen
This easy cheese spread from Shelly Westerhausen Worcel, author of Platters and Boards, is highly addictive thanks to the slight tang and brightness from marinated artichoke hearts and smokiness from the smoked gouda. It’s a great addition to a relish tray. You can make the spread a few days ahead and store in the fridge until ready to serve.
Brown Butter Poached Shrimp
Brown Butter Poached Shrimp.
Kelsey Hansen
With all respect to the classic shrimp cocktail, there’s a new party shrimp in town, glossed in melted butter seasoned with nutmeg, black pepper and lemon zest.
Iron Range Pasties
Iron Range Pasties.
EE Berger
These mini meat- and vegetable-filled turnovers are equally good warm from the oven or at room temperature. The recipe comes from the Chowgirls Killer Catering cookbook.
Spicy Glazed Pecans with Orange and Rosemary
Spicy Glazed Pecans with Orange and Rosemary.
Kelsey Hansen
Most candied nut recipes call for a low-and-slow bake in the oven, but this recipe uses a different method, cooking quickly on the stove. They keep well in an airtight container as a make-ahead party snack or holiday food gift.
Parmesan Gougères
Parmesan Gougères.
Carson Downing
Gougères, or hollow, cheesy puffs, are a traditional French snack taste eaten warm from the oven. They’re best when fresh, though they can be made ahead and reheated for entertaining ease. Serve them as an appetizer with predinner cocktails.
Smoked Whitefish Spread
Smoked Whitefish Dip.
Horseradish adds zing, celery adds crunch and pickles add tang to this addictive dip with cream cheese and fish. Serve it with unsalted crackers or flatbread.
Mediterranean Eight-Layered Dip
Mediterranean Eight-Layered Dip.
Blaine Moats
The day before you serve this layered dip, prepare the tomato mixture, hummus and tapenade. Cover and refrigerate separately until you’re ready to layer and serve the dip. For an even easier dip, use purchased hummus.
Butternut Squash and Sausage Skewers
Butternut Squash and Sausage Skewers.
EE Berger
This crowd-pleasing sweet-and-salty appetizer comes from the Chowgirls Killer Catering cookbook. For ease or just a different flavor, you can skip roasting fresh Italian sausage and swap in a smoky precooked sausage.
French Onion Sliders
French Onion Sliders.
These totally indulgent sliders pack all the flavor of French onion soup into a tidy little sandwich. The recipe comes from Indianapolis blogger Annie Marshall.
Phyllo Cheese Straws
Phyllo Cheese Straws.
These easy-to-make cheese straws use just four ingredients: feta cheese, fresh parsley, frozen phyllo dough and butter.
Butternut-Tahini Dip
Butternut Tahini Dip.
Blaine Moats
This creamy dip is packed with healthy ingredients, so it’s great for keeping in the fridge for weekday snacks—but it’s also tasty enough to serve at a party.
Roasted Fall Vegetables with Saffron Aioli
Roasted Vegetables with Saffron Aioli.
EE Berger
Featuring whatever’s in season, this gorgeous platter is Chowgirls Catering’s most popular menu item, an unexpected and delicious alternative to raw veggie trays. The recipe comes from the Minneapolis company’s cookbook, Chowgirls Killer Party Food.
Tangy Sour Cream and Onion Dip
Tangy Sour Cream and Onion Dip.
Onion dip is a classic for a reason—and this 100 percent homemade version is one of the best we’ve tasted. It’s fab with potato chips, of course, but we also love it with crisp Romaine or Little Gem lettuce leaves for a lighter twist.
Eggnog Crème Brûlée
Eggnog Crème Brûlée.
EE Berger
Crème brûlée is more wow-worthy than cookies, but tidier to serve and eat at a party than cheesecake or pie. And this nutmeg-spiced one is delicious.
Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo
Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo.
Blaine Moats
Skip the supermarket tray. Our shrimp cocktail update is the ultimate make-ahead party app. Roasting brings out the shrimp’s natural sweetness, and the two homemade sauces are ridiculously simple.
Bacon-Cheddar Cheese Balls
Freshly shredded cheese works better than packaged shredded cheese in a cheese ball. Prepare the cheese mixture the night before so flavors have a chance to blend. Shape and roll in the crumbled bacon or pistachio nuts a few hours before serving.
Nutella Cherry Hazelnut Fudge
Nutella Cherry Hazelnut Fudge.
Blaine Moats
Chocolate-hazelnut spread (Nutella) gives this fudge recipe a smooth texture and luscious nutty flavor.
Creamy Crab Rangoon Dip with Wonton Chips
Creamy Crab Rangoon.
Blaine Moats
The chips are easy and definitely add to the dip’s appeal, but rice crackers, sugar snap peas, celery sticks and baby bok choy leaves all make good Asian-inspired dippers in this easy party dip.
Turkey Pesto Sliders
Turkey Pesto Sliders.
Blaine Moats
These six-ingredient party sandwiches are simple and delicious.
Ham Sliders
Ham Sliders.
This crowd-pleasing party recipe is sweet, salty and highly addictive! Plus, you can assemble the sandwiches a day early for easy party prep.
Wild Mushroom Hotdish
Wild Mushroom Hotdish.
EE Berger
Spoon these indulgently saucy mushrooms (inspired by classic Midwest casseroles) over baguette slices or crostini. The recipe comes from the Chowgirls Killer Catering cookbook.
Ricotta and Parmesan Spread
Ricotta and Parmesan Spread.
Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.
Bacon-Stuffed Mushrooms
Bacon-Stuffed Mushrooms.
This five-ingredient recipe comes from the bacon pros at Nueske’s meats in Wisconsin.
Chilled Borscht
Chilled Borscht.
EE Berger
Russian beet soup may not sound like party fare, but this silky, lemon-herby version is shockingly good. And really, red soup for a Christmas party? Genius.
Cucumber Bites with Herbed Cheese and Salmon Mousse
Cucumber Bites with Herbed Cheese and Salmon Mousse.
Blaine Moats
The recipe makes half the bites with pink salmon mousse filling and half with white herbed cheese. If you like, streamline by choosing just one filling and doubling its ingredients. This recipe comes from Annie Marshall of Indianapolis.
Cranberry-Sauced Meatballs Appetizer
Cranberry-Sauced Meatballs Appetizer.
Slow-cooker appetizers always make party prep easier. Shape and bake the chicken meatballs ahead of time, then pop them in your slow cooker with cranberry and barbecue sauces.
Eggnog Cheesecake Bars
Eggnog Cheesecake Bars.
Blaine Moats
A spiced graham cracker crust and bourbon-infused eggnog filling give these simple bars a delicious holiday twist.