19 Easy Retro Appetizer Recipes

They were party gold years ago, and they're even better now.

Thumb through old general topic cookbooks and you'll notice that appetizers take up a lot of real estate, perhaps coming in third after dessert and cookie recipes. People back then took hors d'oeuvres seriously.

What makes an appetizer retro? Any number of things. It's served in a chafing dish. It uses canned clams. Its name contains the words "puff" or "ball".

Many of the recipes below are ones I'd nibble when I was a kid when my parents had big bashes for the neighborhood. I remember the sense of merriment and boisterous laughter when I'd pad out in my pajamas to give mom and dad goodnight hugs.

Conjure up those happy times when you serve these retro appetizers at your own gatherings. They're bound to make a snazzy impression...and to disappear quickly.

Clam Dip

This creamy dip utilizes convenient canned clams, which are an underappreciated pantry item. This one is easy to make ahead and pack up, so it's perfect to bring to a potluck.

Get Recipe: Clam Dip

Pineapple Glazed Ham Balls

Ham balls are like meatballs, except made with ground pork and minced ham. You bake these in the oven, but if you happen to have a chafing dish, by all means serve them in it. The glaze adds sweetness and makes them oh-so-handsome.

Get Recipe: Pineapple Glazed Ham Balls

Shrimp Butter

Author Laura Manzano dug this recipe up for us from a James Beard cookbook. "Guests will delight in the novelty of a dish called shrimp butter, and then be sold on the sheer deliciousness of it," she says. "A little shrimp goes a long way here, and best of all, the effort is minimal AND it all comes together in one bowl!

Get Recipe: Shrimp Butter

Cheddar Cheese Puffs

Known in France as gourgères, these cheese puffs are made with pate a choux, which is an eggy dough that you cook on the stovetop before baking. If that sounds odd, you should for sure give this recipe a try, because making them is a culinary adventure that's not nearly as complicated as it sounds. And the airy yet rich puffs are such a joy to eat, especially as a foil to stiff cocktails.

Get Recipe: Cheddar Cheese Puffs

Narsai’s Chutney Cheese Paté

Contributor Coco Morante's mom would make this low-effort, high-payoff appetizer. It's whipped cream cheese with a bunch of Major Grey's chutney on top. The recipe came to her through Bay Area food personality Narsai David (wow, I've not heard that name in ages). "You can truly put this together in five minutes, right before your guests arrive," Coco assures.

Get Recipe: My Mom’s Retro Dip Might Be the Best Thing I’ve Ever Made

Angels on Horseback

These bacon-wrapped oysters originated in Victorian England, but contributor Hank Shaw first encountered angels on horseback at a 1980s wedding on Long Island. "It was one of those classic Long Island weddings," he writes, "with all the glass clinking to make the couple kiss at awkward moments, a thicket of big hair, and so much Billy Joel music I had to listen to the Dead Kennedys for a week afterward to recover."

Get Recipe: Angels on Horseback

Chicken Liver Paté

I will eat this stuff over any other appetizer around. You simply can't beat a good paté. It's not for everyone, but we paté lovers flock to it with adoration, in part because we don't get it often. I always meet kindred spirits over a crock of paté.

Get Recipe: Chicken Liver Paté

Shrimp Cocktail

Poaching shrimp so they're plump and succulent only takes a moment, and this homemade cocktail sauce delivers bold flavor with few ingredients. Doing it all yourself makes for a vast improvement over a refrigerated tray from the store.

Get Recipe: Shrimp Cocktail

Hot Reuben Dip

At a party in the Midwest, you'd be likely to run into a hot, rich, and meaty dip like this one. It has all of the elements of a Reuben sandwich—including the kraut—but in dip form. Serve with rye toasts.

Get Recipe: Hot Reuben Dip

Crab Fondue

If you got a fondue pot as a wedding gift eons ago, dust it off for this rich dip. Gathering around a fondue pot breaks the ice among timid guests in no time flat.

Get Recipe: Crab Fondue

Classic Cheese Ball

A cheese ball is party fare bar none. It takes minutes to make and can be made ahead of time and set out with crackers at a moment's notice. You can use a mix of cheeses you like.

Get Recipe: Classic Cheese Ball

Prosciutto, Melon, and Mozzarella

Any time a melon baller is involved, you know you're in retro territory. People always adore little canapés, and these are made with only three components and require no cooking. They're a symphony of contrasting flavors and textures, delivering major Silver Palate Cookbook vibes.

Get Recipe: Prosciutto, Melon, and Mozzarella

Shrimp Dip

Those tiny frozen salad shrimp are just the ticket for this moreish dip. "There's a time for fancy, and there's a time for oh-my-gosh-I-only-have-10-minutes-to-make-something-that-I-wouldn't-be-ashamed-to-serve-to-guests," writes Elise Bauer, who shared posted this recipe ages ago. "Some little pink shrimp (they're sustainable and sweet), some cream cheese, a touch of mayo, a little lemon, some chopped herbs, a dash of hot sauce and presto! A lovely dip—thick, shrimpy, and brightly flavored with the lemon, herbs, and hot sauce."

Get Recipe: Easy Shrimp Dip

Curried Chicken Salad With Endive

Light, crispy, and slightly bitter endive leaves make dainty boats for chicken salad that's lightly seasoned with curry powder and honey. As dated as curried chicken salads may be, they're also quite good.

Get Recipe: Curried Chicken Salad With Endive

Salmon Mousse

I worked at a restaurant where this was an option for catered events, and we'd serve it in anthropomorphic fashion, shaped from a fish mold. The fish mold makes quite the statement, but I think salmon mousse tastes and looks better from a ramekin. Which you are much likelier to have around, anyway.

Get Recipe: Salmon Mousse

Pickled Shrimp

Shrimp cooked just until pink and then marinated in oil, lemons, and seasonings is a Southern classic. Leftovers make a great snack, straight from the jar in the fridge.

Get Recipe: Pickled Shrimp

Cheesy Slow Cooker Sausage Balls

Toothpicks as serving utensils deems an appetizer retro, and there are bonus points for the slow cooker. Cream cheese and cheddar cheese bind these meatballs instead of eggs and breadcrumbs, so they're exquisitely rich and tender.

Get Recipe: Cheesy Slow Cooker Sausage Balls

Stuffed Mushrooms

Pop one of these in your mouth and there's likely another one soon to follow. I didn't care for mushrooms as a kid, but even I couldn't resist a platter of hot stuffed mushrooms.

Get Recipe: Classic Stuffed Mushrooms

Homemade French Onion Dip

I want to grab one of those potato chips and scoop up a giant blorb of that dip right now! That's the power of French onion dip. This one's made with slowly caramelized onions, but if opening up a packet of Lipton's dry soup mix and stirring it into a carton of sour cream is more your speed, no one will scoff, I promise.

Get Recipe: Homemade French Onion Dip

Read the original article on Simply Recipes.