12 Easy Ina Garten No-Cook Appetizers for Last-Minute Guests

When friends call to say they’re stopping by, there’s no need to turn on the oven. These easy no-cook appetizers are inspired by Ina Garten’s simple, ingredient-first style of entertaining, relying on ripe avocados, fresh mozzarella, good cheese, crisp vegetables and a few well-stocked pantry staples.

Most of them come together in about 20 minutes with nothing more than a knife, a bowl or a food processor. Keep a few of these ingredients on hand and you’ll always be ready to set out a generous spread, whether it’s a spontaneous gathering, a holiday drop-in or a relaxed evening with neighbors.

1. Chunky Guacamole

Ripe avocados mashed just enough to stay chunky, with lime, red onion, jalapeño and cilantro, make a guacamole that tastes fresh and bright. Set it out with a big basket of tortilla chips and it will be the first bowl to empty.

Servings: 8

Total time: 15 minutes

Ingredients

• 4 ripe Hass avocados
• 3 tablespoons fresh lime juice
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 small tomato, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• Pinch of cayenne pepper
• Tortilla chips, for serving

Instructions

1. Halve and pit the avocados and scoop the flesh into a large bowl. Immediately add the lime juice and toss to coat.
2. Mash with a fork or potato masher, leaving plenty of chunky pieces.
3. Fold in the red onion, jalapeño, garlic, tomato, cilantro, salt, cumin and cayenne. Taste and add more salt or lime juice if needed.
4. Serve right away with tortilla chips. If making up to 2 hours ahead, press plastic wrap directly onto the surface and refrigerate.

2. Smoked Salmon Cucumber Rounds with Herbed Cream Cheese

Crisp cucumber slices stand in for crackers in these light, elegant bites topped with herbed cream cheese and silky smoked salmon. They look like something from a caterer but take about twenty minutes to put together.

Servings: 8

Total time: 20 minutes

Ingredients

• 2 English cucumbers
• 8 ounces cream cheese, at room temperature
• 2 tablespoons sour cream
• 2 tablespoons fresh dill, minced, plus small sprigs for garnish
• 1 tablespoon fresh chives, minced
• 1 teaspoon grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 6 ounces thinly sliced smoked salmon, cut into small pieces
• 2 tablespoons capers, drained

Instructions

1. Slice the cucumbers into 1/3-inch-thick rounds, choosing about 30 of the best, and pat them dry with paper towels.
2. Beat the cream cheese, sour cream, minced dill, chives, lemon zest and pepper in a bowl until smooth and fluffy.
3. Spoon the mixture into a zip-top bag, snip off one corner and pipe a small mound onto each cucumber round.
4. Top each with a folded piece of smoked salmon, a dill sprig and a caper or two.
5. Serve right away, or cover and refrigerate for up to 2 hours.

3. Caprese Skewers with Basil

Everything you love about a caprese salad, threaded onto skewers so it’s easy to eat with one hand. Use the ripest cherry tomatoes and the best olive oil you have, since these simple ingredients have nowhere to hide.

Servings: 10

Total time: 15 minutes

Ingredients

• 24 cherry tomatoes, mixed colors if available
• 24 small fresh mozzarella balls (ciliegine), drained
• 24 fresh basil leaves
• 24 (4-inch) wooden skewers or long toothpicks
• 3 tablespoons good olive oil
• Flaky sea salt and freshly ground black pepper

Instructions

1. Thread a cherry tomato, a folded basil leaf and a mozzarella ball onto each skewer.
2. Arrange the skewers on a platter. They can be covered and refrigerated for up to 4 hours; let them stand at room temperature for 15 minutes before serving.
3. Just before serving, drizzle with the olive oil and sprinkle with flaky salt and pepper.

4. Crudité Platter with Green Goddess Dip

A generous platter of crisp, colorful vegetables is one of the easiest ways to feed a crowd, especially with a creamy herb dip in the middle. The green goddess dip whirls together in a food processor and keeps for days, so you can make it the moment guests call.

Servings: 10

Total time: 25 minutes

Ingredients

For the green goddess dip:

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

For the vegetables:

• 1 bunch small carrots, peeled and halved lengthwise
• 1 bunch radishes, halved
• 8 ounces sugar snap peas, strings removed
• 1 English cucumber, cut into spears
• 1 pint cherry tomatoes
• 2 heads Belgian endive, leaves separated
• 1 red bell pepper, cut into strips

Instructions

1. Combine the mayonnaise, sour cream, parsley, basil, chives, tarragon, scallions, garlic, lemon juice, anchovies (if using), salt and pepper in a food processor. Process until smooth and pale green, then transfer to a serving bowl. The dip can be refrigerated for up to 3 days.
2. Prepare the vegetables, keeping each kind separate. The carrots, radishes, snap peas and pepper strips can be cut a day ahead and refrigerated wrapped in damp paper towels.
3. Set the bowl of dip in the center of a large platter or board and arrange the vegetables around it in generous groups by color.
4. Serve right away, or cover with damp paper towels and refrigerate for up to 2 hours.

5. Marinated Feta with Lemon and Herbs

Cubes of creamy feta soak up olive oil infused with lemon peel, garlic, fresh oregano and a little chili for an appetizer that only gets better as it sits. Serve it with crusty bread to mop up every drop of the fragrant oil.

Servings: 8

Total time: 10 minutes, plus marinating

Ingredients

• 1 (8-ounce) block feta, cut into 3/4-inch cubes
• 3 wide strips lemon peel, removed with a vegetable peeler
• 1 garlic clove, thinly sliced
• 1 tablespoon fresh oregano leaves
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black peppercorns, lightly crushed
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup good olive oil
• Crackers or sliced baguette, for serving

Instructions

1. Arrange the feta cubes in a shallow serving dish or a wide jar.
2. Scatter the lemon peel, garlic, oregano, thyme, peppercorns and red pepper flakes over the cheese.
3. Pour the olive oil over the top so the feta is mostly covered.
4. Let stand at room temperature for 30 minutes before serving, or cover and refrigerate for up to 3 days; bring it back to room temperature for 30 minutes so the oil loosens.
5. Serve with crackers or sliced baguette and small forks or toothpicks.

6. Pimento Cheese Spread

Sharp cheddar, sweet pimentos and a touch of cayenne make a creamy, tangy Southern spread that’s ready in about ten minutes. Pile it into a bowl with crackers and celery sticks, or spoon it onto cucumber slices for a lighter bite.

Servings: 8

Total time: 15 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• 1/3 cup mayonnaise
• 8 ounces extra-sharp cheddar, grated
• 1 (4-ounce) jar diced pimentos, drained
• 1 scallion, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Crackers, celery sticks and cucumber slices, for serving

Instructions

1. In a medium bowl, mix the cream cheese and mayonnaise until smooth.
2. Add the cheddar, pimentos, scallion, garlic powder, onion powder, cayenne and black pepper and stir until well combined but still slightly chunky.
3. Taste and adjust the seasoning. Serve right away with crackers and vegetables, or cover and refrigerate for up to 5 days; let it soften for 15 minutes before serving.

7. Turkey and Cream Cheese Pinwheels

Soft flour tortillas spread with herbed cream cheese and rolled up with sliced turkey, spinach and roasted red peppers slice into colorful spirals. Make them a few hours ahead, since they slice even more neatly after a short chill.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 8 ounces cream cheese, at room temperature
• 2 tablespoons sour cream
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh dill, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 4 (10-inch) flour tortillas
• 12 ounces thinly sliced deli turkey breast
• 2 cups baby spinach
• 1 (12-ounce) jar roasted red peppers, drained, patted dry and cut into strips

Instructions

1. Mix the cream cheese, sour cream, chives, dill, garlic powder and pepper until smooth.
2. Spread a thin, even layer of the cream cheese mixture over each tortilla all the way to the edges.
3. Layer the turkey over the bottom two-thirds of each tortilla, then top with the spinach and a row of red pepper strips.
4. Roll each tortilla up tightly, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 6 hours so the rolls firm up.
5. Trim the ends and cut each roll into 1-inch slices, making about 8 pinwheels per tortilla. Arrange cut side up on a platter and serve chilled.

8. Whipped Ricotta with Honey and Black Pepper

Fresh ricotta whipped until light and airy becomes a luxurious spread with nothing more than a food processor and a few minutes. A swirl of honey, good olive oil and cracked pepper makes it look and taste special.

Servings: 8

Total time: 10 minutes

Ingredients

• 2 cups whole-milk ricotta
• 2 tablespoons good olive oil, plus more for drizzling
• 1 teaspoon grated lemon zest, plus more for garnish
• 1/2 teaspoon kosher salt
• 2 tablespoons honey
• Freshly cracked black pepper
• Flaky sea salt
• Crackers and sliced pears or apples, for serving

Instructions

1. Combine the ricotta, olive oil, lemon zest and salt in a food processor and process for 1 to 2 minutes, until very smooth and fluffy.
2. Spread the ricotta in a shallow bowl, making swirls with the back of a spoon.
3. Drizzle with the honey and a little olive oil, then sprinkle with cracked pepper, extra lemon zest and flaky salt.
4. Serve with crackers and sliced fruit. The whipped ricotta, without toppings, can be refrigerated for up to 2 days.

9. Lemony Herb Hummus

Canned chickpeas, tahini and plenty of lemon blend into a silky hummus in about five minutes, with a handful of fresh herbs for brightness. It’s a reliable pantry appetizer that pairs with almost anything in your crisper drawer.

Servings: 8

Total time: 10 minutes

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 garlic clove, chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 3 tablespoons good olive oil, plus more for drizzling
• 2 to 3 tablespoons ice water
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Pinch of sweet paprika
• Pita wedges, cucumber slices and cherry tomatoes, for serving

Instructions

1. Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, salt and cumin in a food processor and process for 1 minute.
2. With the machine running, drizzle in the olive oil, then add ice water a tablespoon at a time until the hummus is very smooth and creamy, about 2 minutes total.
3. Taste and adjust the salt and lemon juice. Add half the parsley and dill and pulse a few times to combine.
4. Spread the hummus in a wide bowl, making a deep swirl. Fill the swirl with olive oil and sprinkle with the remaining herbs and a pinch of paprika.
5. Serve with pita wedges and vegetables. The hummus can be refrigerated for up to 4 days.

10. Last-Minute Cheese Board

A beautiful cheese board is really about assembly, and three good cheeses with fruit, nuts and crackers are all you need. Follow a simple formula of something firm, something soft and something bold, and it will look effortless every time.

Servings: 10

Total time: 15 minutes, plus standing

Ingredients

• 8 ounces aged cheddar or another firm cheese
• 8 ounces brie or another soft-ripened cheese
• 6 ounces blue cheese, such as gorgonzola or Stilton
• 1 small bunch red grapes, cut into small clusters
• 1 crisp apple or pear, cored and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup dried apricots or figs
• 1/2 cup roasted almonds or walnuts
• 1/4 cup honey or fig jam
• 2 or 3 kinds of crackers or thinly sliced baguette

Instructions

1. Take the cheeses out of the refrigerator 30 to 60 minutes before serving so they come to room temperature and taste their best.
2. Toss the apple or pear slices with the lemon juice to keep them from browning.
3. Place the cheeses on a large board, spacing them apart, and set a small bowl of honey or jam near the blue cheese.
4. Fill in around the cheeses with clusters of grapes, the sliced fruit, dried fruit and nuts, letting them spill naturally.
5. Fan the crackers in a few spots around the edges, add a knife for each cheese and serve.

11. Chilled Shrimp with Lemon-Dill Sauce

Starting with good-quality cooked shrimp from the seafood counter turns an impressive appetizer into a ten-minute job. A creamy lemon-dill sauce makes a fresh, bright partner, and serving the shrimp on ice keeps them perfectly cold.

Servings: 8

Total time: 15 minutes

Ingredients

For the lemon-dill sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish (optional)
• 1/4 teaspoon kosher salt

For the shrimp:

• 2 pounds cooked, peeled and deveined large shrimp, tails on, chilled
• 1 lemon, cut into wedges
• Fresh dill sprigs, for garnish
• Crushed ice, for serving

Instructions

1. Stir together the sour cream, mayonnaise, dill, lemon zest, lemon juice, horseradish (if using) and salt. Cover and refrigerate for up to 3 days.
2. If the shrimp are frozen, thaw them overnight in the refrigerator, then drain and pat dry.
3. Fill a shallow platter or wide bowl with crushed ice and set the bowl of sauce in the center.
4. Arrange the shrimp around the sauce, tuck in the lemon wedges and dill sprigs and serve right away. Keep the shrimp on ice and discard any that sit out longer than 2 hours.

12. Black Bean and Corn Salsa

Black beans, sweet corn, peppers, red onion and cilantro tossed in a zesty lime dressing make a colorful, hearty salsa straight from the pantry. It holds well in the fridge for a couple of days and is just as good spooned onto crackers as it is with tortilla chips.

Servings: 10

Total time: 15 minutes

Ingredients

• 1/4 cup fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 1 red bell pepper, finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, diced (optional)
• Tortilla chips, for serving

Instructions

1. Whisk together the lime juice, olive oil, cumin, salt and chili powder in a large bowl.
2. Add the black beans, corn, bell pepper, red onion, jalapeño, tomatoes and cilantro and toss to combine. Taste and adjust the seasoning.
3. Serve right away, or cover and refrigerate for up to 2 days. If using the avocado, fold it in just before serving.
4. Serve with tortilla chips.