As Southerners, we’re trained to entertain starting at birth. But when it comes to planning a menu that’s vegetarian, most of us have to shift our hospitality engines into an unfamiliar gear. While it can seem daunting to plan a party without the help of bacon, we’re here to tell you that it can be done, and done deliciously. We dipped into our recipe archives to find our favorites that don’t require any meat to deliver big flavor. These vegetarian appetizers are so good, vegetarians and meat-lovers alike will be begging you to share the recipes.
Caitlin Bensel; Food Stylist: Torie Cox
Just because an appetizer is vegetarian doesn’t mean it can’t be ultra hearty too. Made with cream cheese, mozzarella, and lots of fresh spinach, this hot dip is anything but bland and boring.
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
Spicy and sweet, pepper jelly is cream cheese’s best friend. Serve this chipotle-spiked spread over goat cheese or cream cheese with crostini or crackers.
Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
You can make a meal out of this creamy, herb-flecked egg salad. We added a few “secret” ingredients that takes this recipe over the top.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
These tasty bites are made from white bread cubes covered in a cheese mixture and baked to crispy perfection.
Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley
Although these look fancy, they’re ridiculously easy to make. Parmesan and lemon zest flavor the creamy ricotta, which serves as a savory bed for ribbons of fresh asparagus.
Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
No appetizer spread is complete without something crunchy, and these buttery crackers deliver. Deliciously simple, they’ll fly off your buffet table.
Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Puff pastry is your best friend when it comes to easy and impressive appetizers. These adorable little pastry bow ties are sprinkled with aged Gouda for rich twist.
Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Available in the freezer section, phyllo cups are a great shortcut. These mushroom and cheese stuffed appetizers will be a hit with vegetarians and meat lovers alike.
Southern Living
Phyllo cups to the rescue AGAIN, this time with everyone’s favorite creamy cheese. Salty brie is even better with a dollop of tart cranberry sauce and a sprinkle of salty pistachios.
Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke
You don’t have to a be a cowboy to love this tangy, spicy jalapeño relish. Cream cheese and crackers complete this effortless appetizer.
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
We thought guacamole couldn’t be better, but we were wrong. Charred corn, onions, and peppers give it a great smoky crunch.
Caitlin Bensel; Food Stylist: Torie Cox
Artichokes are one of life’s great culinary pleasures. Serve them with this easy mayo spiked with roasted garlic, and your guests will go ga-ga.
Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
I’m just going to say it—vegetarians LOVE eggplant. Filled with creamy ricotta and topped with marinara, these rollups taste just like lasagna.
Johnny Autry; Prop and Food Styling: Charlotte L. Autry
This smoother cousin of guacamole is great with chips and veggies, but it also makes a tasty spread for sandwiches.
Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
Delicious in the summer with fresh tomatoes, this recipe is also a winner with winter tomatoes.
Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
When we say “basic” we don’t mean boring—this classic pimiento cheese is just like your grandmother made. Look for vegetarian Worcestershire sauce at the supermarket.
If you’re tired of ho-hum hummus from the grocery store, whip up this easy recipe. Canned black-eyed peas make it super simple.
Alison Miksch
A Southern favorite, boiled peanuts make a great vegetarian appetizer because they’re packed with filling protein. Oh, and they’re also delicious!
Black beans are delicious and filling, making them a big win for vegetarians. These bite-size enchiladas are baked in muffin cups, making them party perfect.
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
Pepper jelly and pecans make a festive and tasty topping for these bite-sized baked Brie tarts.
Hector Sanchez Styling: Caroline M. Cunningham
Although these guys may look like eggs, they’re actually potatoes! Dressed up with capers and lemon zest, these swanky potatoes are everything you love about potato salad in a finger-food form.
Hector Manuel Sanchez; Styling: Katie Jacobs
I love a party food that doesn’t require a utensil or a napkin, and this snack mix delivers. Best of all, you can eat the cone when you’re finished, so you don’t even have to hunt for the trash can.
Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Sweet potatoes aren’t just for dessert—these goat cheese–slathered crostini make a fancy appetizer, and are perfect for your gluten-free guests.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Forget processed veggie burgers—these adorable mushroom sliders are packed with so much flavor and are the perfect pick-up size.
Photo: Jennifer Davick/Prop Styling: Lydia DeGaris Pursell/Food Styling: Marian Cooper Cairns
Serve everyone’s favorite salad as an appetizer. Sturdy romaine leaves are the perfect vessel for this re-imagined Caesar salad.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
This poppable party appetizer couldn’t be easier: Bake frozen pretzel bites and glaze them in honey with a touch of Dijon mustard. Serve them with our fancy Riesling-Gruyère Fondue.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Make your own warm spice rub for potato chips with this recipe. We recommend warming sturdy kettle chips in the oven and sprinkling them with the spice mixture.
Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
Horseradish adds its trademark heat to this easy, yogurt-based dip surrounded by the season’s best fresh vegetables.