15 Ina Garten Easy Appetizers for Any Party

Easy appetizers inspired by Ina Garten follow a simple idea: start with great ingredients, keep the technique simple and make the platter look generous. This collection works for every kind of party, from a casual backyard get-together to a birthday, a game night or a dressier evening with friends.

You’ll find fresh dips, crunchy snacks, warm bites from the oven and a few hearty options that eat almost like a small meal. Most take 30 minutes or less of hands-on time, and plenty can be made ahead, so you can set out the spread and spend the party with your guests.

1. Guacamole with Tortilla Chips

Chunky, bright guacamole made with ripe avocados, lime, red onion, jalapeño and plenty of salt is the first bowl to empty at almost any party. Keep it simple, make it close to serving time and set it out with sturdy tortilla chips.

Servings: 8

Total time: 15 minutes

Ingredients

• 4 ripe Hass avocados, halved and pitted
• 3 tablespoons fresh lime juice (2 limes)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 plum tomato, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce (optional)
• Tortilla chips, for serving

Instructions

1. Scoop the avocado flesh into a bowl and immediately add the lime juice, tossing to coat so the avocado doesn’t brown.
2. Coarsely mash with a fork or potato masher, leaving some chunks.
3. Fold in the red onion, jalapeño, garlic, tomato, cilantro, salt, pepper and hot sauce, if using. Taste and add more salt or lime as needed.
4. Serve right away with tortilla chips, or press plastic wrap directly onto the surface and refrigerate for up to 4 hours.

2. Lemon Garlic Shrimp Skewers

Shrimp marinated briefly in lemon, garlic, olive oil and oregano cook in just a few minutes under the broiler. They’re great hot or at room temperature, which makes them easy to set out on a buffet.

Servings: 8

Total time: 45 minutes

Ingredients

• 16 short wooden skewers
• 1/3 cup olive oil
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds large shrimp (16 to 20 count), peeled and deveined
• 2 tablespoons chopped fresh flat-leaf parsley
• Lemon wedges, for serving

Instructions

1. Soak the wooden skewers in water for 30 minutes.
2. Meanwhile, whisk the olive oil, lemon zest, lemon juice, garlic, oregano, red pepper flakes, salt and pepper in a large bowl. Add the shrimp, toss and marinate in the refrigerator for 15 to 30 minutes, no longer, or the lemon will soften the shrimp.
3. Preheat the broiler with a rack about 4 inches from the heat. Thread the shrimp onto the skewers and arrange them on a foil-lined sheet pan. Discard the marinade.
4. Broil for 2 to 3 minutes per side, until pink, opaque and 145°F (63°C) on a thermometer.
5. Sprinkle with parsley and serve hot or at room temperature with lemon wedges, within 2 hours of cooking.

3. Sweet and Spicy Pecans

Pecans coated in a light egg white glaze with brown sugar, cinnamon and cayenne bake into a crisp, crackly snack. Make a big batch, since they keep for a week and disappear quickly from any bowl you set out.

Servings: 10 (about 4 cups)

Total time: 45 minutes

Ingredients

• 1 large egg white
• 1 tablespoon water
• 4 cups pecan halves (about 1 pound)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment paper.
2. Whisk the egg white and water in a large bowl until frothy. Add the pecans and toss to coat.
3. Mix the brown sugar, granulated sugar, salt, cinnamon, cayenne and paprika, sprinkle over the pecans and toss until evenly coated. Spread in a single layer on the sheet pan.
4. Bake for 30 to 35 minutes, stirring every 10 minutes, until the coating looks dry and the nuts are toasted.
5. Cool completely on the pan, where they’ll crisp up, then break apart any clumps. Store in an airtight container for up to 1 week.

4. Tomato Bruschetta

Juicy diced tomatoes tossed with garlic, basil and good olive oil sit on crisp, garlic-rubbed toasts for a fresh, simple bite. Make the topping up to an hour ahead so the flavors come together, then spoon it on just before serving so the bread stays crunchy.

Servings: 10 (about 30 toasts)

Total time: 30 minutes

Ingredients

• 2 pounds ripe tomatoes, seeded and diced
• 1/2 cup chopped fresh basil
• 2 garlic cloves, minced, plus 1 whole clove, halved
• 1/3 cup olive oil, plus more for brushing
• 1 teaspoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 baguette, sliced 1/2 inch thick on the diagonal
• 1/4 cup shaved Parmesan cheese (optional)
• Flaky sea salt

Instructions

1. In a bowl, combine the tomatoes, basil, minced garlic, 1/3 cup olive oil, lemon juice, salt and pepper. Let stand at room temperature for up to 1 hour.
2. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a sheet pan, brush with olive oil and bake for 10 to 12 minutes, until golden and crisp.
3. Rub the warm toasts with the cut side of the halved garlic clove. The toasts can be cooled and stored in an airtight container for up to 2 days.
4. Just before serving, spoon the tomato mixture onto the toasts with a slotted spoon. Top with shaved Parmesan, if using, and a pinch of flaky salt.

5. Classic Deviled Eggs

Creamy, tangy and topped with smoked paprika and chives, deviled eggs are the easy appetizer nobody ever tires of. A spoonful of sour cream keeps the filling silky, and the eggs can be cooked and filled hours ahead.

Servings: 12

Total time: 35 minutes, plus chilling

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons yellow mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce
• Smoked paprika, for dusting
• 2 tablespoons minced fresh chives

Instructions

1. Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from the heat and let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water for 10 minutes. Peel, halve lengthwise and place the yolks in a bowl.
3. Mash the yolks with the mayonnaise, sour cream, mustard, vinegar, salt, pepper and hot sauce until very smooth.
4. Pipe or spoon the filling into the whites. Dust with smoked paprika and sprinkle with chives.
5. Cover and refrigerate until serving, up to 6 hours.

6. Lemon Hummus with Pita Chips

Homemade hummus is smoother and brighter than anything from a tub, especially with plenty of lemon, tahini and a pool of olive oil on top. Crisp baked pita chips take just 10 minutes and turn it into a complete appetizer.

Servings: 8

Total time: 30 minutes

Ingredients

For the hummus:

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 garlic cloves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 3 tablespoons olive oil, plus more for drizzling
• 2 to 4 tablespoons ice water
• Paprika and chopped fresh parsley, for garnish

For the pita chips:

• 4 pita rounds, each cut into 8 wedges
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano

Instructions

1. For the hummus, process the chickpeas, tahini, lemon juice, lemon zest, garlic, salt and cumin in a food processor for 1 minute.
2. With the machine running, add the olive oil and enough ice water to make the hummus very smooth and fluffy, 2 to 3 minutes more. Taste for salt and lemon. The hummus keeps in the refrigerator for up to 4 days.
3. For the chips, preheat the oven to 375°F (190°C). Toss the pita wedges with the olive oil, salt and oregano and spread in a single layer on a sheet pan.
4. Bake for 10 to 12 minutes, until golden and crisp.
5. Spread the hummus in a shallow bowl, swirl the top, drizzle with olive oil and sprinkle with paprika and parsley. Serve with the pita chips.

7. Parmesan Cheese Straws

Store-bought puff pastry twisted with Parmesan, thyme and black pepper bakes into long, flaky, golden straws in about 15 minutes. Stand them upright in a jar for a party display that takes no effort at all.

Servings: 12 (about 24 straws)

Total time: 35 minutes

Ingredients

• 1 (17-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
• All-purpose flour, for dusting
• 1 large egg beaten with 1 tablespoon water
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons minced fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper.
2. On a lightly floured surface, roll each pastry sheet into a 10 x 12-inch rectangle and brush with the egg wash.
3. Mix the Parmesan, thyme, salt and pepper. Sprinkle half over each sheet and press it in lightly with a rolling pin.
4. Cut each sheet into 12 strips about 1 inch wide. Twist each strip several times and lay it on the sheet pans, pressing the ends down so they don’t unwind.
5. Bake for 12 to 15 minutes, until puffed and golden. Serve warm or at room temperature. Baked straws keep in an airtight container for 1 day; re-crisp at 350°F (175°C) for 5 minutes.

8. Chicken Satay with Peanut Sauce

Strips of chicken thigh marinated in coconut milk, curry powder and lime are threaded on skewers and broiled until lightly charred. A quick peanut sauce with ginger and a touch of honey makes them a guaranteed party favorite.

Servings: 10

Total time: 50 minutes, plus marinating

Ingredients

For the chicken:

• 1/2 cup canned coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 2 garlic cloves, minced
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch-wide strips
• 20 wooden skewers, soaked in water for 30 minutes
• Vegetable oil, for the pan

For the peanut sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup canned coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 1/2 teaspoon sriracha or a pinch of red pepper flakes
• 2 to 4 tablespoons hot water

For serving:

• 1/4 cup chopped roasted peanuts
• 2 tablespoons chopped fresh cilantro
• Lime wedges

Instructions

1. Whisk the coconut milk, soy sauce, lime juice, curry powder, turmeric, garlic, brown sugar and salt in a bowl. Add the chicken, toss, cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.
2. For the sauce, whisk the peanut butter, coconut milk, soy sauce, lime juice, honey, ginger, garlic and sriracha in a small saucepan over low heat until smooth. Thin with hot water to a dipping consistency. The sauce can be refrigerated for up to 3 days and rewarmed.
3. Preheat the broiler with a rack about 4 inches from the heat and lightly oil a foil-lined sheet pan.
4. Thread the chicken onto the skewers, weaving it accordion-style, and arrange on the pan. Discard the marinade.
5. Broil for 4 to 5 minutes per side, until browned at the edges and a thermometer in the thickest piece reads 165°F (74°C).
6. Sprinkle with peanuts and cilantro and serve with the warm peanut sauce and lime wedges.

9. Green Goddess Dip with Crudités

This herb-packed dip blends mayonnaise and sour cream with parsley, basil, chives, tarragon, lemon and a couple of anchovies for savory depth. Surround it with a colorful platter of crisp vegetables for an easy centerpiece that’s made a day ahead.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

For the dip:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 cup packed fresh flat-leaf parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/4 cup chopped fresh chives
• 1 tablespoon fresh tarragon leaves
• 2 anchovy fillets (optional)
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the crudités:

• 8 ounces sugar snap peas, trimmed
• 1 pound small carrots, peeled and halved lengthwise
• 1 English cucumber, cut into spears
• 2 bell peppers, red and yellow, cut into strips
• 1 pint cherry tomatoes
• 1 bunch radishes, trimmed and halved

Instructions

1. Place all the dip ingredients in a blender or food processor and blend until smooth and pale green. Taste for salt and lemon.
2. Transfer to a bowl, cover and refrigerate for at least 1 hour or up to 2 days so the flavors develop.
3. Bring a pot of salted water to a boil and cook the snap peas for 1 minute, then plunge into ice water, drain and pat dry. The vegetables can be prepped and refrigerated in damp paper towels for up to 1 day.
4. Set the bowl of dip on a large platter and arrange the vegetables around it in colorful groups.

10. Smoked Salmon Crostini with Dill Cream

A swipe of lemony dill cream cheese, a fold of smoked salmon and a few capers on a crisp toast is about as elegant as an easy appetizer gets. Everything can be prepped ahead and assembled in about 10 minutes.

Servings: 12 (24 crostini)

Total time: 30 minutes

Ingredients

• 1 baguette, sliced 1/4 inch thick on the diagonal (24 slices)
• 3 tablespoons olive oil
• 8 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons minced fresh dill, plus small sprigs for garnish
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces thinly sliced smoked salmon
• 2 tablespoons capers, drained
• 2 tablespoons very thinly sliced red onion (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and bake on a sheet pan for 10 to 12 minutes, until crisp and lightly golden. Cool completely.
2. Beat the cream cheese, sour cream, minced dill, lemon zest, lemon juice, salt and pepper until smooth.
3. To make ahead, store the crostini in an airtight container for up to 2 days and refrigerate the dill cream for up to 3 days.
4. Spread each crostini with dill cream and top with a fold of smoked salmon, a few capers, a sliver of red onion, if using, and a small dill sprig. Serve within 1 hour or refrigerate until serving.

11. Turkey Meatballs with Marinara

Tender little turkey meatballs flavored with Parmesan, garlic and herbs bake on a sheet pan, then get a quick simmer in a simple tomato sauce. Serve them in a warm dish with toothpicks and they hold beautifully through the whole party.

Servings: 12 (about 36 meatballs)

Total time: 1 hour

Ingredients

For the meatballs:

• 1 cup fresh breadcrumbs (from 2 slices white bread)
• 1/3 cup whole milk
• 2 pounds ground turkey
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil, for brushing

For the marinara:

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Soak the breadcrumbs in the milk for 5 minutes. Add the turkey, Parmesan, egg, garlic, parsley, oregano, salt and pepper and mix gently with your hands until just combined.
3. Roll into 1 1/4-inch meatballs (about 36), arrange on the sheet pan and brush lightly with olive oil. Bake for 15 to 18 minutes, until browned and a thermometer in the center of one reads 165°F (74°C).
4. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Cook the onion for 8 minutes, until soft, add the garlic and cook for 1 minute. Add the tomatoes, oregano, sugar, salt and red pepper flakes and simmer for 15 minutes.
5. Add the meatballs to the sauce and simmer gently for 5 minutes. Stir in the basil and serve warm with toothpicks and extra Parmesan.
6. To make ahead, refrigerate the meatballs in sauce for up to 2 days or freeze for up to 3 months. Reheat gently until a meatball reads 165°F (74°C) in the center.

12. Stuffed Dates with Goat Cheese and Pistachios

Soft Medjool dates filled with creamy goat cheese and dipped in chopped pistachios hit sweet, salty and tangy all at once. They take 15 minutes with no cooking, and a drizzle of honey makes them look party-ready.

Servings: 12 (24 dates)

Total time: 15 minutes

Ingredients

• 24 Medjool dates
• 4 ounces goat cheese, softened
• 2 ounces cream cheese, softened
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 1/3 cup shelled pistachios, finely chopped
• 1 tablespoon honey
• Flaky sea salt

Instructions

1. Make a lengthwise slit in each date and remove the pit, keeping the date in one piece.
2. Mix the goat cheese, cream cheese, orange zest and kosher salt until smooth.
3. Fill each date with about 1 teaspoon of the cheese mixture, using a small spoon or a piping bag.
4. Press the cheese side of each date into the chopped pistachios and arrange on a platter. To make ahead, cover and refrigerate for up to 1 day, then let stand for 20 minutes before serving.
5. Just before serving, drizzle with honey and sprinkle with flaky salt.

13. Herb-Marinated Mozzarella

Small balls of fresh mozzarella soak up olive oil, lemon zest, garlic, chili flakes and fresh herbs for an appetizer that looks straight out of an Italian deli. Serve them in a bowl with toothpicks and crusty bread for dipping into the oil.

Servings: 8

Total time: 15 minutes, plus marinating

Ingredients

• 1/2 cup olive oil
• 1 teaspoon grated lemon zest
• 1 garlic clove, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound small fresh mozzarella balls, drained and patted dry
• 1 cup cherry tomatoes, halved (optional)
• Crusty bread, for serving

Instructions

1. In a bowl, whisk the olive oil, lemon zest, garlic, red pepper flakes, basil, parsley, thyme, salt and pepper.
2. Add the mozzarella and tomatoes, if using, and toss to coat.
3. Cover and refrigerate for at least 1 hour or up to 2 days.
4. Let stand at room temperature for 20 minutes before serving so the oil loosens. Serve with toothpicks and crusty bread.

14. Zucchini Fritters with Lemon Yogurt

Grated zucchini, scallions, feta and fresh dill fry up into crisp, golden little pancakes that are best served warm with a cool lemon yogurt sauce. Squeezing the zucchini dry is the one step that keeps them light and crunchy.

Servings: 8 (about 24 fritters)

Total time: 45 minutes

Ingredients

For the fritters:

• 2 pounds zucchini (about 4 medium), coarsely grated
• 1 1/2 teaspoons kosher salt, divided
• 2 scallions, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying

For the lemon yogurt:

• 1 cup plain Greek yogurt
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, grated
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon kosher salt

Instructions

1. Toss the zucchini with 1 teaspoon of the salt in a colander and let stand for 10 minutes. Squeeze it very dry in a clean kitchen towel.
2. Stir together the lemon yogurt ingredients and refrigerate until serving.
3. In a bowl, combine the zucchini, scallions, feta, dill, mint, eggs, flour, baking powder, the remaining 1/2 teaspoon salt and the pepper.
4. Heat 1/4 inch of oil in a large skillet over medium-high heat. Drop in heaping tablespoons of the batter, flatten slightly and cook for 2 to 3 minutes per side, until golden, crisp and 160°F (71°C) in the center. Drain on a rack and keep warm in a 250°F (120°C) oven while you cook the rest.
5. Serve warm with the lemon yogurt. To make ahead, cool and refrigerate for up to 1 day, then reheat on a rack at 375°F (190°C) for 8 to 10 minutes, until hot and crisp.

15. Whipped Ricotta with Honey and Thyme

Whole-milk ricotta whipped with lemon zest and olive oil turns light and silky, then gets a drizzle of warm thyme honey and cracked black pepper. Served with toasted bread or crackers, it tastes far more impressive than the 15 minutes it takes.

Servings: 8

Total time: 15 minutes

Ingredients

• 2 cups (16 ounces) whole-milk ricotta
• 2 ounces cream cheese, softened
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon grated lemon zest
• 1/2 teaspoon kosher salt
• 3 tablespoons honey
• 1 tablespoon fresh thyme leaves
• Cracked black pepper and flaky sea salt
• Toasted baguette slices or crackers, for serving

Instructions

1. Process the ricotta, cream cheese, olive oil, lemon zest and kosher salt in a food processor for 1 to 2 minutes, until very smooth and fluffy. To make ahead, cover and refrigerate for up to 2 days.
2. Warm the honey and thyme in a small saucepan over low heat for 1 to 2 minutes without boiling, then let it infuse for 5 minutes.
3. Spread the ricotta in a shallow bowl and swirl the top with a spoon.
4. Drizzle with the thyme honey and a little olive oil, then finish with cracked pepper and flaky salt. Serve with toasted baguette or crackers.