Use an array of hors d’oeuvres to set the tone for a dazzling and delicious holiday cocktail party. Keep things playful with andouille sausage hogs in a blanket, or put a sophisticated spin on classic onion dip. From creamy caviar-topped crab canapés to crisp butternut squash wontons, these are our best holiday hors d’oeuvres for merry, bright gatherings.
Love these recipes? Join MyRecipes to save them all with one click. It’s easy, convenient, and free!
Smoked Sausage Wreath
Abby Hocking
This striking and festive wreath from F&W’s Justin Chapple is made with Hillshire Farm® Smoked Sausage encased in crisp puff pastry. Sweet-tart lingonberry jam balances out the smoky sausage alongside crispy fried herbs, which make for a beautiful (and tasty) garnish.
Pepper Jelly Cocktail Meatballs
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Inspired by slow-cooker grape jelly meatballs, F&W recipe developer Nicole Hopper coats these broiled pork and beef meatballs in a sticky, spicy-sweet sauce made with pepper jelly and chipotles in adobo sauce.
Dirty Martini Dip Mini Stuffed Potatoes
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Tender roasted baby Yukon Gold potatoes are stuffed with a creamy, salty filling made from two cheeses and briny olive juice. Chopped gin-marinated Castelvetrano olives add a bright finishing touch to complete these bite-sized party poppers.
Crudités with Miso-Sesame Dip
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This umami-packed dip from 2024 F&W Best New Chef Leina Horii combines earthy toasted sesame seeds, nutty white miso, and rice vinegar for a mild sweetness and acidity.
Gougères with Smoked Salmon, Caviar, and Prosciutto
Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Made with nutty Gruyère cheese, these airy puffs are the perfect vessel for crème fraîche and your choice of toppings. We recommend silky smoked salmon and caviar or fresh thyme and ribbons of prosciutto.
Creamy Mushroom Tartlets
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
“Whether you need passed canapés at your next cocktail party or a stunning side dish to pair with a main course, this dish hits all the marks,” chef Wylie Dufresne says. To make it, he tops rounds of store-bought puff pastry with a cream sherry-infused cashew spread and heaps of fresh shiitakes, then bakes them until they’re delightfully golden.
Thai-Style Shrimp Cocktail
Aubrie Pick
For a new take on the classic app, cook and chill large tail-on shrimp to serve with a quick garlic aïoli and super-spicy fish sauce–based dipping sauce.
Bacon-Wrapped Dates
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali
These are the perfect sweet-and-savory, juicy-and-crispy bites for your holiday spread. Dates and bacon are dressed up with toasted walnuts and herbs plus a savory mix of cream cheese and blue cheese.
Shakshuka Deviled Eggs
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas
Give crowd-pleasing deviled eggs the shakshuka treatment by spooning smoky, garlicky harissa-spiked tomato jam onto each egg half. The velvety yolk filling includes tangy yogurt along with the usual mayo to balance the flavors.
Creamy Crab Canapés with Lemon and Caviar
Food & Wine / Photo by Fred Hardy Jr. / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling
These creamy crab canapés from chef Grant Achatz combine delicate lump crab, whipped cream, bright lemon zest, and luxurious caviar atop crisp brioche rounds for an effortlessly elegant appetizer that comes together in just 30 minutes.
Caramelized Five-Onion Dip
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Onion dip is plenty delicious in its own right, and in this recipe from F&W’s Justin Chapple, five types of caramelized onions bring loads of additional flavor to the party. Cream cheese, mayonnaise, and sour cream provide the dip’s velvety base.
Garlic Butter Chicken Bites
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Coat chunks of boneless, skinless chicken breasts with a luscious lemon pepper and garlic butter sauce, then serve with toothpicks for an irresistible hors d’oeuvre.
Oysters Rockefeller
Chris Simpson / Food Styling by Julian Hensarling / Prop styling by Thom Driver
For this classic and crowd-pleasing appetizer, legendary chef Emeril Lagasse tops shucked oysters with a spinach-herb sauce and buttery crushed crackers, then bakes them until browned.
Potato-Gruyère Tart
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
Flaky store-bought puff pastry is the foundation for this festive tart. Caramelized onions and thin slices of tender potatoes bake atop a bed of thyme, mustard, Gruyère, and cream for an appetizer your guests won’t be able to resist.
Chicken Liver Pâté
Diana Chistruga
Jacques Pépin’s classic recipe for cool, silky-smooth chicken liver pâté comes together in just minutes and makes a terrific party snack. Don’t worry if you have leftovers — just pop them in the freezer to enjoy later.
French Onion Roast Beef Sliders
Chris Simpson / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Pair nutty Gruyère cheese with savory roast beef, sandwiched in the sweetness of Frenched onions and King’s Hawaiian rolls, for a melty and warm easy-to-share party food.
Baked Brie with Spiced Pears and Cherries
Sarah Crowder / Food Styling by Bridget Hallinan
In this timeless appetizer, spiced fruits and nuts rest atop Brie inside a golden, crisp shell of puff pastry. A final drizzle of honey and sprinkle of flaky sea salt enhance all the sweet and savory flavors.
Caviar Waffle Bites
Greg DuPree
For this inventive and playful take on blini, strips of waffles house pockets of caviar, crème fraîche, and chives, making perfect grab-and-go appetizers.
Croquetas de Pollo
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Crispy on the outside and creamy within, these Spanish chicken croquettes made for delicious and easy-to-eat hors d’oeuvres. Plus, they’re great for being made in advance and keep well in the freezer.
Chile Crisp-Glazed Bacon Bites
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Bacon makes everything better, including these cubed morsels drizzled with a homemade chile crisp. Enhanced by ginger, garlic, and toasted dried chiles, this snack is sure to get your holiday party started.
Grape, Walnut, and Labneh Crostini with Spicy Honey
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Roast red seedless grapes top toasted sourdough slices along with creamy and tart labneh, toasted walnuts, and a drizzle of hot honey for this near-effortless and elegant appetizer.
Hogs in a Blanket
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Served with store-bought chutney mixed with whole-grain mustard and prepared with frozen puff pastry, this high-brow take on the classic snack swaps out the usual hot dogs for andouille sausage.
Cheesy Sausage Cocktail Toasts
Jennifer Causey
For these tasty toasts, cookbook author Andrea Slonecker borrows from the nostalgic flavors of her childhood and swaps in creamy mascarpone and robust Taleggio for the Velveeta in her grandmother’s original version. “The topping can be made a few days ahead, and it’s as straightforward as browning some Italian sausage and melting in the cheeses,” she writes.
Lubia Pokhteh (Red Kidney Bean Dip)
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Tart with fire-roasted tomatoes and enriched with crisp, deeply browned onions, this Persian mashed–kidney bean dip is usually served to celebrate the winter solstice, but it adds a special touch to any seasonal spread.
Bacon-Wrapped Scallops
Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Wrap thick-cut bacon around large sea scallops for this timeless appetizer that’s easy to have ready in just half an hour.
Pickled Pepper Cheese Ball
Justin Walker
Tangy pickled cherry peppers are folded into a creamy blend of cream cheese and two types of cheddar, then shaped into a festive cheese ball studded with smoked almonds and chives — perfect for serving with crackers at your holiday gathering.
Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream
Dan Perez / Food Styling and Prop Styling by Nurit Kariv
Capture the essence of latkes without any shredding or frying by simply boiling, smashing, and baking baby yellow potatoes on a sheet pan. They’re a terrific canvas for dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and diced quick-pickled veggies.
Cheddar Cheese Coins
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
With their crisp texture, buttery mouthfeel, and sharp, cheese-filled bite, these savory cheddar coins invite all kinds of toppings. Try variations with green chile and cornmeal, benne and black pepper, or bacon.
Butternut Squash and Sage Wontons
Tina Rupp
Hospitality expert Jill Donenfeld fills store-bought wonton wrappers with mashed butternut squash and roasted garlic for an easy make-ahead appetizer. Steam the wontons a couple days in advance, then sauté them until crispy right before serving.
Dining and Cooking