Holiday entertaining just feels easier when you’ve got a few go-to appetizers up your sleeve. These seven easy Christmas appetizers come together fast, but still bring plenty of festive flavor and a touch of elegance to your holiday table.
There’s something here for everyone, from bacon and jalapeño bites to prosciutto and melon. I like to mix up hot and cold options, and these recipes cover both—some are classics, some feel a little fancier, but all of them taste like the holidays.
Cheesy Bacon-Wrapped Jalapeño Poppers
Spicy jalapeños, creamy cheese, and crispy bacon—what’s not to love? These poppers bring that perfect mix of heat, richness, and smoky flavor in every bite.
You only need a handful of ingredients. The whole thing takes about 30 minutes, start to finish.
Complete Ingredients
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 slices bacon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Step by Step Cooking Instructions
Set your oven to 425°F. Line a baking sheet with parchment paper.
Slice the jalapeños in half lengthwise. Use a spoon to scoop out seeds and membranes if you want them milder.
Stir together the cream cheese, cheddar, garlic powder, and onion powder. Add a pinch of salt and pepper.
Fill each jalapeño half with the cheese mixture. Press the filling in gently.
Wrap each stuffed jalapeño with a slice of bacon. Secure it with a toothpick if you need to.
Set the poppers on your baking sheet. Bake for 18-20 minutes, until the bacon gets nice and crispy and the cheese bubbles.
Let them cool for about 5 minutes before serving. The filling stays hot!
| Ingredient | Substitution Options |
|---|---|
| Cream cheese | Greek yogurt, ricotta cheese, or mascarpone |
| Cheddar cheese | Monterey Jack, pepper jack, or mozzarella |
| Bacon | Turkey bacon, pancetta, or prosciutto |
| Jalapeños | Poblano peppers or mini sweet peppers |
| Garlic powder | Fresh minced garlic (1 clove) |
| Onion powder | Fresh minced onion (2 tablespoons) |
Classic Shrimp Cocktail with Spicy Horseradish Sauce
Shrimp cocktail always looks impressive, but it’s actually pretty easy. You get perfectly cooked shrimp and a bold, tangy sauce that tastes way better than anything from a jar.
You can make this in about 45 minutes, and it’s best served chilled.
Complete Ingredients
For the shrimp:
- 2 pounds large shrimp, peeled and deveined
- 1 lemon, halved
- 2 bay leaves
- 1 teaspoon salt
- Ice water for shocking
For the spicy horseradish sauce:
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- Salt and pepper to taste
Step by Step Cooking Instructions
Fill a big pot with water, toss in the lemon halves, bay leaves, and salt. Bring it to a boil.
Drop the shrimp in and let them cook for 2-3 minutes. They’ll turn pink and curl up a bit.
While they cook, fill a bowl with ice water. This stops the shrimp from overcooking.
Scoop the shrimp out with a slotted spoon and dunk them in the ice bath. Let them chill for about 5 minutes.
Pat the shrimp dry with paper towels. Pop them in the fridge until you’re ready to serve.
Whisk together ketchup, horseradish, lemon juice, and Worcestershire in a small bowl. Add hot sauce, salt, and pepper.
Taste the sauce—if you want more kick, add extra horseradish or hot sauce. Chill it for at least 30 minutes.
Arrange the cold shrimp around a bowl of sauce on a platter. Hand out some napkins and let everyone dig in.
| Ingredient | Substitution |
|---|---|
| Prepared horseradish | Fresh grated horseradish (use less, it’s stronger) |
| Worcestershire sauce | Soy sauce or fish sauce |
| Hot sauce | Cayenne pepper or paprika |
| Fresh lemon juice | Lime juice or white wine vinegar |
| Large shrimp | Medium shrimp (adjust cooking time to 1-2 minutes) |
Deviled Eggs with Smoked Paprika
Deviled eggs always go fast at parties. This version gets a little upgrade with smoky paprika, which adds both color and a gentle warmth.
It’s super easy to make these ahead of time. Most of the ingredients are probably in your fridge already.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives for garnish (optional)
Step by Step Cooking Instructions:
Put the eggs in a pot and cover them with cold water by about an inch. Bring the water to a boil.
Take the pot off the heat, cover it, and let the eggs sit for 12 minutes.
Move the eggs to an ice bath right away. Let them cool for 10 minutes.
Peel the eggs carefully under running water. Slice each egg in half lengthwise.
Pop the yolks out and drop them in a bowl. Lay out the egg white halves on a platter.
Mash the yolks with a fork. Add mayo, mustard, smoked paprika, salt, and pepper.
Stir until the filling is creamy. Taste and tweak the seasoning if you want.
Spoon or pipe the filling into the egg whites. Sprinkle with extra smoked paprika and maybe some chives.
| Ingredient | Substitution | Notes |
|---|---|---|
| Smoked paprika | Regular paprika + 1/4 tsp liquid smoke | Reduces smoky flavor slightly |
| Yellow mustard | Dijon mustard | Creates tangier flavor |
| Mayonnaise | Greek yogurt | Makes eggs lighter, less creamy |
| Fresh chives | Green onion tops | Similar color and mild onion flavor |
| Large eggs | Medium eggs (use 14) | Adjust cooking time to 10 minutes |
Caprese Skewers with Balsamic Glaze
Caprese skewers just look festive, don’t they? Creamy mozzarella, juicy cherry tomatoes, and fresh basil come together for a simple, classic bite.
The balsamic glaze adds a little sweetness and tang. You can have these ready in 15 minutes—no cooking required.
Ingredients:
- 1 pint cherry tomatoes
- 8 oz fresh mozzarella balls (bocconcini or ciliegine)
- 1/4 cup fresh basil leaves
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- 20-25 small skewers or toothpicks
Step by Step Cooking Instructions:
Pour the balsamic vinegar and honey into a small saucepan over medium heat. Let it simmer for 8-10 minutes, until it thickens and coats a spoon.
Set the glaze aside to cool.
Wash and dry your tomatoes and basil. Drain the mozzarella balls and pat them dry.
Thread a basil leaf, a mozzarella ball, and a tomato onto each skewer. Keep going until you use everything up.
Lay the skewers on a platter. Drizzle with olive oil, sprinkle with salt and pepper.
Just before serving, drizzle the cooled balsamic glaze over the skewers. Serve at room temperature.
| Original Ingredient | Substitution Options |
|---|---|
| Cherry tomatoes | Grape tomatoes, regular tomatoes cut into chunks |
| Fresh mozzarella balls | Cubed block mozzarella, feta cheese cubes |
| Fresh basil | Fresh spinach leaves, arugula, mint leaves |
| Balsamic vinegar | Red wine vinegar, apple cider vinegar |
| Honey | Maple syrup, brown sugar, agave nectar |
| Regular skewers | Rosemary sprigs, decorative picks |
Mini Spinach and Artichoke Dip Bites
If you love spinach and artichoke dip, these little bites are for you. Each one packs all the creamy, cheesy flavor into a crispy shell.
Individual servings make them easy to grab—no plates or utensils needed.
Ingredients
- 1 package frozen spinach, thawed and drained
- 1 can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 24 mini phyllo pastry cups
- Salt and pepper to taste
Step by Step Cooking Instructions
Preheat your oven to 375°F. Arrange the phyllo cups on a baking sheet.
Squeeze as much water as you can from the thawed spinach using a clean towel. Chop the spinach and artichoke hearts into small pieces.
Mix the cream cheese, mayo, and sour cream in a bowl until smooth. Stir in the mozzarella, Parmesan, and garlic.
Fold in the spinach and artichokes. Add salt and pepper to taste.
Spoon about a tablespoon of filling into each phyllo cup. Don’t overfill.
Bake for 12-15 minutes, until the tops turn golden and the filling is hot. Serve warm for the best flavor.
Substitutions
| Original Ingredient | Substitution Option |
|---|---|
| Frozen spinach | Fresh baby spinach, wilted |
| Phyllo cups | Mini muffin tin with puff pastry |
| Cream cheese | Greek yogurt (use less liquid) |
| Mayonnaise | Additional sour cream |
| Mozzarella | Swiss or Gruyere cheese |
| Parmesan | Romano or Asiago cheese |
| Canned artichokes | Frozen artichokes, thawed |
Prosciutto-Wrapped Melon Balls
These appetizers bring together sweet melon and salty prosciutto for a flavor combo that just works. You can throw them together fast, using only a handful of ingredients and no cooking required.
They’re a hit at Christmas parties, especially when everyone’s craving something lighter between all the heavy holiday foods. Your guests will probably thank you for the fresh, clean flavors.
Ingredients:
- 1 small cantaloupe or honeydew melon
- 8-10 thin slices prosciutto
- 20 fresh basil leaves
- 2 tablespoons balsamic glaze (optional)
- Toothpicks for serving
Step by Step Cooking Instructions:
Cut the melon in half and scoop out the seeds. Use a melon baller for uniform balls, or just chop into 1-inch cubes if you’re not fussy.
Pat the melon dry with paper towels so the prosciutto sticks. Seriously, don’t skip this step or the wrapping slides right off.
Slice each prosciutto piece in half lengthwise to get thinner strips. It makes wrapping way easier and you won’t overwhelm the melon.
Hold a basil leaf against each melon ball. Wrap a prosciutto strip around, tucking the basil inside.
Stick a toothpick in each one to keep them together. Pile them onto a serving platter and maybe drizzle with balsamic glaze if you’re feeling fancy.
Pop them in the fridge for about 30 minutes before serving. This helps everything set up and stay together.
| Ingredient | Substitution Options |
|---|---|
| Cantaloupe | Honeydew melon, fresh pear, figs |
| Prosciutto | Serrano ham, pancetta, turkey bacon |
| Fresh basil | Fresh mint, arugula, sage leaves |
| Balsamic glaze | Honey, fig jam, pomegranate molasses |
Cranberry Brie Bites
These festive appetizers blend creamy brie cheese and tangy cranberry sauce inside buttery puff pastry. You get that sweet-and-savory thing in every bite.
You’ll have them ready in about 20-30 minutes, and honestly, they look way fancier than the effort required. People tend to assume you spent ages making them.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 8 oz brie cheese, rind removed and cubed
- 1/2 cup cranberry sauce
- 2 tablespoons chopped pecans (optional)
- 1 egg, beaten for egg wash
- Fresh thyme sprigs for garnish
Step by Step Cooking Instructions:
Preheat the oven to 400°F and grease a mini muffin tin.
Roll out the puff pastry on a floured surface. Cut it into 24 squares with a sharp knife or pizza cutter.
Press each square into a muffin tin cup, letting the edges come up the sides a bit.
Drop a cube of brie cheese into each pastry cup. Spoon about half a teaspoon of cranberry sauce on top.
Sprinkle pecans over each one if you want a little crunch. Brush the pastry edges with the beaten egg for a golden finish.
Bake for 12-15 minutes until the pastry turns golden brown and puffs up. The cheese should be melted and bubbly.
Let them cool for a couple minutes before taking them out of the tin. Top with fresh thyme right before serving.
Substitutions Table:
| Original Ingredient | Substitution Options |
|---|---|
| Puff pastry | Phyllo cups, crescent roll dough |
| Brie cheese | Camembert, cream cheese, goat cheese |
| Cranberry sauce | Fig jam, apricot preserves, pomegranate jelly |
| Pecans | Walnuts, almonds, pistachios |
| Fresh thyme | Rosemary, sage, or skip herbs entirely |
Tips for Serving Christmas Appetizers
Good planning and a few serving tricks can turn simple appetizers into party favorites. Prep ahead, make things look nice, and keep everything at the right temperature.
Make-Ahead Ideas
Most Christmas appetizers actually taste better if you make them ahead. Dips and spreads pick up more flavor after a night in the fridge.
Cheese balls and savory spreads with cream cheese can hang out in the fridge for 2-3 days. Just stash them in airtight containers.
Freezer-friendly options:
- Stuffed mushrooms (freeze before baking)
- Pinwheels and roll-ups
- Meatballs and mini quiches
- Puff pastry bites
Assemble things like deviled eggs or stuffed cherry tomatoes the morning of your party. Cover them with plastic wrap and keep them chilled.
You can prep veggie trays and set out crackers on platters up to 4 hours before guests arrive. It makes things a lot less stressful.
Presentation and Garnishing
Go for tiered stands to add height and some flair to your table. It saves space and honestly looks more fun.
Mix up your serving platters—round, rectangular, oval—it keeps things interesting without looking messy.
Simple garnishing ideas:
- Fresh herb sprigs (rosemary, thyme, parsley)
- Pomegranate seeds for a pop of color
- Lemon or lime wedges
- Edible flowers if you want to get fancy
Label dishes clearly if you’ve got guests with food allergies. Little tent cards work for letting people know about nuts, dairy, or gluten.
Group similar foods together and set out the right utensils for each dish. Spoons, tongs, and cocktail napkins help keep things tidy.
Keeping Appetizers Warm or Chilled
Serve hot appetizers in chafing dishes or slow cookers set to warm. Small warming trays work for platters if you have them.
Swap out hot items every 30-45 minutes to keep things safe. Keep extra portions warm in the kitchen.
Cold storage solutions:
- Ice-filled bowls for shrimp cocktail
- Chilled marble or glass boards
- Extra platters in the fridge for quick swaps
Let room temp stuff like cheese and crackers sit out for no more than 2 hours. Rotate in fresh platters from the fridge if needed.
Use insulated containers for outdoor winter parties. They help keep food at the right temperature, even if it’s freezing outside.
Pairing Appetizers With Holiday Drinks
Pairing the right drinks with your Christmas appetizers can really make the party pop. Both boozy and non-alcoholic options can bring out the best in your food.
Best Beverage Pairings
Sparkling wines go great with creamy appetizers like cheese balls or spinach artichoke dip. The bubbles cut through the richness and add a little celebration to the table.
Red wines work well with meatier bites like bacon-wrapped scallops or charcuterie. Try lighter reds like Pinot Noir for delicate flavors, or a bold Cabernet with heartier snacks.
White wines fit seafood appetizers perfectly. Serve Sauvignon Blanc with shrimp cocktail, or Chardonnay with crab cakes for classic pairings.
Holiday cocktails bring festive vibes. A cranberry Moscow mule is awesome with savory snacks, and eggnog pairs nicely with sweet or spiced bites.
Beer selections deserve a spot too. Light lagers go with fried appetizers, while darker ales complement cheesy or roasted veggie dishes.
Non-Alcoholic Options
Sparkling ciders bring festive bubbles to the table, minus the alcohol. I find that apple cider goes so well with cheese boards and nuts. Cranberry versions? They seem to really click with turkey-based appetizers.
Holiday punches are always a crowd favorite. I like to mix cranberry juice, ginger ale, and toss in a few orange slices. It’s a refreshing choice that fits in with just about any appetizer spread.
Hot beverages make gatherings feel a little cozier, especially when it’s chilly out. Spiced hot chocolate tastes great with sweet appetizers. Warm apple cider, on the other hand, matches up nicely with savory cheese and meat selections.
Flavored sparkling waters—think cranberry, pomegranate, or citrus—feel a bit more sophisticated. They’re light, so they don’t overpower delicate appetizer flavors, but still feel special enough for a holiday get-together.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.