Looking to kick off your Thanksgiving feast with some tasty bites? These appetizer recipes are here to save the day (and your guests from nibbling on raw veggies). From savory to sweet, we’ve got ideas that’ll please everyone! Plus, if you find yourself missing that one key ingredient, don’t sweat it—check out our substitution tips for a quick save! So grab your apron, put on some festive tunes, and let’s get cooking!
Cranberry Brie Bites
Cranberry Brie Bites are a delightful addition to any Thanksgiving spread. These little morsels combine creamy brie cheese with the tartness of cranberry sauce, all wrapped in a flaky pastry. They’re perfect for snacking while waiting for the turkey to roast or as a fancy appetizer to impress your guests.
The image shows these bites drizzled with honey and topped with crunchy walnuts, making them not only delicious but visually appealing too. The combination of flavors and textures is sure to have everyone coming back for more!
Making these bites is simple and fun. You can even get the kids involved in the kitchen. If you don’t have brie, feel free to swap it out for cream cheese or goat cheese. And if you’re not a fan of walnuts, pecans or almonds work just as well!
Ingredients
- 1 sheet of puff pastry, thawed
- 8 ounces brie cheese, cut into small pieces
- 1/2 cup cranberry sauce (store-bought or homemade)
- 1/4 cup walnuts, chopped (or any nuts you prefer)
- 1 egg, beaten (for egg wash)
- Honey for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut it into squares, about 3 inches each.
- Place a piece of brie in the center of each square, followed by a spoonful of cranberry sauce.
- Fold the corners of the pastry over the filling and pinch to seal.
- Brush the tops with the beaten egg for a golden finish.
- Sprinkle chopped walnuts on top of each bite.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
- Once out of the oven, drizzle with honey if desired and serve warm.
Cheesy Spinach Artichoke Dip
Cheesy Spinach Artichoke Dip is a classic appetizer that everyone loves. It’s creamy, cheesy, and packed with flavor. This dip is perfect for Thanksgiving gatherings, game days, or just a cozy night in. The golden, bubbly top is hard to resist, and it pairs wonderfully with crispy tortilla chips.
To make this dip, you’ll need a few simple ingredients. Fresh spinach, artichoke hearts, cream cheese, sour cream, and a mix of cheeses come together to create a delicious blend. You can even swap out ingredients based on what you have at home. No cream cheese? Use Greek yogurt instead! Out of sour cream? Plain yogurt works just fine. Get creative!
Once you whip this up, it’s hard to keep people away from the bowl. Serve it warm with chips, and watch it disappear in no time. It’s a crowd-pleaser that adds a cheesy touch to your Thanksgiving spread.
Ingredients
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened (substitute with Greek yogurt if needed)
- 1/2 cup sour cream (or plain yogurt)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Serve warm with tortilla chips and enjoy!
Spicy Sweet Potato Rounds
Spicy Sweet Potato Rounds are a fun and tasty appetizer perfect for Thanksgiving gatherings. These vibrant rounds are topped with a creamy avocado mix that adds a delightful kick. The combination of sweet and spicy flavors makes them a hit at any party!
To make these rounds, start by slicing sweet potatoes into thick rounds. Roast them until they are tender and slightly crispy. While they bake, whip up a simple avocado mixture with lime juice, garlic, and a touch of chili for that spicy zing. Once the sweet potato rounds are ready, top them generously with the avocado mix and garnish with fresh cilantro and red chili slices for an extra pop of flavor.
These bites are not only delicious but also colorful, making them a great addition to your Thanksgiving table. Plus, they are gluten-free and can easily be made vegan by skipping any dairy products!
Ingredients
- 2 large sweet potatoes
- 2 ripe avocados
- 1 lime, juiced
- 1 clove garlic, minced
- 1 small red chili, finely chopped (or to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the sweet potatoes into 1/2-inch thick rounds and place them on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Bake for about 25-30 minutes, flipping halfway through, until they are tender and slightly crispy.
- While the sweet potatoes are baking, prepare the avocado topping. In a bowl, mash the avocados and mix in lime juice, minced garlic, chopped chili, salt, and pepper.
- Once the sweet potato rounds are done, let them cool slightly. Top each round with a generous scoop of the avocado mixture.
- Garnish with fresh cilantro and extra chili slices if you like it spicy. Serve immediately and enjoy!
Savory Stuffed Mushrooms
Stuffed mushrooms are a classic appetizer that never fails to impress. They are not only delicious but also easy to make, making them a perfect choice for Thanksgiving gatherings. The image shows a platter of golden-brown stuffed mushrooms, topped with a crispy layer that promises a burst of flavor in every bite.
These little bites are typically filled with a creamy mixture of cheese, herbs, and sometimes sausage or breadcrumbs. The earthy flavor of the mushrooms pairs beautifully with the savory filling, creating a delightful combination that will have your guests coming back for more.
Don’t worry if you don’t have all the ingredients on hand; you can easily swap some out. For instance, if you’re out of cream cheese, ricotta or even cottage cheese can work in a pinch. No fresh herbs? Dried ones will do just fine! The key is to have fun and make it your own.
Now, let’s get to the recipe so you can whip these up in no time!
Ingredients
- 16 large mushrooms, stems removed
- 8 oz cream cheese, softened (or ricotta)
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or crushed crackers)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the cream cheese, Parmesan, breadcrumbs, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
- Stuff each mushroom cap with the mixture, pressing down gently to pack it in.
- Place the stuffed mushrooms on a baking sheet. Drizzle a little olive oil over them for that golden finish.
- Bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Let them cool for a few minutes before serving. Enjoy!
Mini Pumpkin Quiches
Mini pumpkin quiches are a delightful twist on traditional quiche, perfect for Thanksgiving appetizers. These little bites pack a punch of flavor and are visually appealing, making them a hit at any gathering. The golden crust cradles a creamy pumpkin filling, and they’re topped with a sprinkle of herbs that add a pop of color and taste.
Imagine serving these at your Thanksgiving table, surrounded by vibrant pumpkins and colorful autumn leaves. They not only taste great but also look stunning, adding to the festive atmosphere. Plus, they’re easy to grab and enjoy, which is a must when mingling with family and friends!
Now, let’s talk about the ingredients. If you’re missing something, don’t sweat it! You can swap out heavy cream for milk, or use a gluten-free crust if needed. Even the spices can be adjusted based on what you have on hand. No nutmeg? No problem! Just double up on cinnamon or leave it out altogether.
Ingredients
- 1 pre-made pie crust (store-bought or homemade)
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup heavy cream (or milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (or more cinnamon)
- 1/2 cup shredded cheese (cheddar or your favorite)
- Fresh herbs for garnish (like thyme or parsley)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and cut it into small circles to fit your muffin tin. Press the circles into the muffin cups.
- In a bowl, whisk together the pumpkin puree, eggs, heavy cream, salt, pepper, cinnamon, and nutmeg until smooth.
- Stir in the shredded cheese.
- Pour the pumpkin mixture into each crust, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Let them cool slightly before removing from the tin. Garnish with fresh herbs before serving.
Enjoy these mini pumpkin quiches as a fun and tasty appetizer this Thanksgiving! They’re sure to impress your guests and keep the holiday spirit alive.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.