The 10 Appetizer Recipes Our Editors Always Bring To A Party
I’m always on the lookout for a great new appetizer. Like most people, I’ve got my go-to recipes (deviled eggs, guacamole, and smoked salmon on potato chips, to name a few). But like any good party, there’s always room for a few more. One of the fun things about appetizers is that unlike a regular meal, you can serve a random-seeming mix of them and everything will all taste great together.
The hardest thing about appetizers is deciding which recipe to make—especially when they all sound so good. So I asked my fellow Southern Living editors to share some of their favorites and they responded with a tempting list of recipes that will have you planning your next gathering.
Whipped Goat Cheese with Smoky Bacon Jam
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Whipped Goat Cheese with Smoky Bacon Jam is my go-to appetizer for all of my dinner parties. You can make the bacon jam ahead and warm it up just before serving. It’s always a crowd pleaser because it covers all the bases: creamy, salty, sweet, crunchy, warm, and cool. People always ask for the recipe when they eat it.” —Ivy Odom, Senior Lifestyle Editor
Bruschetta (Any Kind!)
“Personally, I can never resist some good toasty, crunchy bread with a creamy spread and fresh toppings so any type of crostini is always a go-to for me! And I love how you can switch up the same concept depending on what's in season! Spicy Strawberry-Goat Cheese in the spring, Roasted Tomato Bruschetta all summer long, and Sweet and Fiery Pepper Bruschetta any time.” —Cameron Beall, Assistant Homes Editor
Spinach and Artichoke Dip
Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
“Talk about an appetizer that never goes out of style. I have made various recipes for spinach-and-artichoke dip since I could turn on an oven, and almost everyone loves it. I usually mix it and store it in the fridge, then pop it in the oven right before folks arrive so it's warm and melty.” —Kimberly Holland, Senior Digital Food Editor
Asparagus Ribbon Crostini
“I love how pretty the ribbons of asparagus are on these crostini. They look so impressive but are super simple to make with a vegetable peeler.” —Alana Al-Hatlani, Assistant Food Editor
Sweet Onion-Bacon Dip
“I love—and I do mean love—old-school French onion dip. Pass me some Ruffles, and it'll be a whole meal. But a grown-up version of that favorite is what I prefer to present to guests these days. It's rich and savory, but still hits all the same notes of the onion and tang. If I told you it's even better with some Swiss cheese stirred in, I hope you'll try it!” —Kimberly Holland, Senior Digital Food Editor
Cheese Straws
Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
“Cheese straws are my absolute favorite appetizer, hands down. They're light, crispy, buttery, cheesy, spicy...basically the perfect food. Plus, you can make them ahead of time, so you aren't having to hustle just before party guests arrive.” —Josh Miller, Senior Food Editor
Jalapeno Popper Dip
“For a group, this big-batch Jalapeno Popper Dip has all the flavor of jalapeno poppers without the hassle of making enough for everyone! I add some extra jalapenos for good measure.” —Kaitlyn Yarborough, Digital Editor
Tiny Tacos
Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Editor In Chief Sid Evans loves these bite-sized tacos. They take a bit of effort to make but the amazed looks you'll get from your party guests makes them worth it.
Fire Crackers
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Southerners—and almost everyone on the Southern Living staff—can't get enough of these rich and savory spice-coated Saltines. Once you've tried one, you'll understand why.
Pimiento Cheese Flatbread
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Senior Food Editor Josh Miller developed this ingenious recipe which combines pizza dough and the elements of pimiento cheese into a party-ready dish he dubbed "Faux-caccia".
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