Spring appetizers should be light and bright, full of lemon, tender herbs, and spring vegetables. Of course, we shouldn’t forget about the eggs, which signify rebirth. The recipes below accomplish all of that: We’ve got dips that pair perfectly with a crudite platter piled high with spring’s best radishes and snap peas. We’ve got handheld apps that are bursting with umami flavor. And, of course, we’ve got twists on classic deviled eggs. All of them come together ahead of time, so you can focus on your guests (and eating the apps yourself) during the actual party.
01 of 09
Creamy Shrimp Dip
Credit: Serious Eats / Vicky Wasik
Shrimp dip may sound fancy, but really it involves little more than gently poaching shrimp, chopping them, and then mixing them with creamy mayo and sour cream, plus herbs and aromatic vegetables. There’s fresh brightness from lemon juice, plus a little heat and bitterness from horseradish. This is a simple dish that lets every powerful ingredient shine. Serve with buttery crackers and crudites.
02 of 09
Buffalo Blue Cheese Deviled Eggs
Credit: Serious Eats / Amanda Suarez
Deviled eggs are sort of the official appetizer of spring, but in this fun twist, they get combined with the perennially-satisfying flavor of buffalo wings. It’s pretty straightforward: Just swap the mustard and Tabasco in classic deviled eggs for Frank’s RedHot. Then, top with crumbled blue cheese and finely-chopped celery.
03 of 09
Savory Sausage-Stuffed Mushrooms
Credit: Serious Eats / Morgan Hunt Glaze
These stuffed mushrooms can be entirely assembled in advance: Mix Italian sausage with red wine, garlic, thyme, oregano, red pepper, and Parmesan and prep your mushrooms for filling. Then, stuff them, coat them in breadcrumbs and more parm, and refrigerate, adding a couple of minutes onto the cooking time when you’re finally ready to bake. The result will be a two-bite wonder of deep umami, spice, and creaminess.
04 of 09
Hummus B’Tahini (Hummus With Tahini)
Credit: Serious Eats / Mai Kakish
Hummus is classic and simple—and given those facts, it’s surprising that the dish would inspire so much debate about proper preparation. This one aims for convenience without sacrificing flavor, utilizing canned chickpeas and a very simple seasoning profile of salt and lemon juice. From there, it s all about letting the fresh spring vegetables you’ll dip in the hummus shine—pile the platter high with snap peas and radishes.
05 of 09
Red Lentil Kofte
Credit: Serious Eats / Vy Tran
These traditional Turkish vegetarian meatballs are pantry friendly and easy to make. Simply combine red lentils, bulgur, and warming spices into oblong balls that make a hearty and nutritious addition to a spring meze platter also filled with hummus and lots of fresh vegetables. The best part? They’re best served room temperature or chilled, and even better the second day after you make them.
06 of 09
Whipped Ricotta With Caramelized Shallots and Herbs
Credit: Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
You can think of this dip as a more sophisticated take on classic onion dip. You’ll slow cook shallots until they are golden brown in color and jammy, then add a pop of sherry vinegar cuts through the richness. That mixture gets stirred into ricotta that’s been whipped with Parmesan, lemon zest, and garlic. It’s a fluffy, mousse-like dip that’s the perfect pairing with snappy vegetables or crusty sourdough bread.
07 of 09
Deviled Egg Dip
Credit: Serious Eats / Victor Protasio
Everyone’s favorite spring appetizer, but skip the pressure of perfectly peeling your eggs, and the effort of all of that scooping and piping. You’ll cook half of the egg just until the yolks are jammy, so that the saucey yolk from the egg can emulsify into the dip. Meanwhile, half will be hard boiled and grated into the dip for pleasing texture.
08 of 09
3-Ingredient Devils on Horseback
Credit: Serious Eats / Robby Lozano
Dates wrapped in bacon are a classic appetizer for a reason: They offer the perennially satisfying mix of sweet, salty, and umami flavors in a neat, easy-to-make little package. To make things easier for yourself when you entertain, assemble the app the day before, popping it in the oven right before guests come over so they arrive to the smell of sizzling bacon.
09 of 09
Asparagus Quiche
Credit: Serious Eats / Jen Causey
There’s something about the flavors of asparagus and eggs that work particularly well together, and this quiche allows that pairing to shine, adding funky, tangy, and creamy goat cheese into the mix as well. We’ll walk you through crust construction, avoiding too much gluten development and producing crisp, flaky, buttery layers.
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Dining and Cooking