37 Thanksgiving Appetizers, Including Make-Ahead Ideas

37 Thanksgiving Appetizers Worth Showing Up Early ForMake-ahead dips, flaky cheese twists, and more starters to nibble while the turkey takes her time.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri WilliamsMaking a tray of Thanksgiving appetizers should not feel like cooking a second dinner. This is the moment for a salty snack, a swoosh of dip, or a flaky, cheesy bite you can eat while shaping the rolls. They should keep everyone happy—especially the cook!—while dinner comes together.The recipes below include a smoky (cheap!) carrot dip you can make up to a week ahead and a feta and sun-dried tomato dip you can blitz up in about five minutes. For a manageable spread, pick one rich option (like a retro cheese ball because it’ll make your aunt happy) and one crisp, crunchy counterpart. Add a third snack if you have time or the guest list calls for it—or, better yet, mix yourself a Thanksgiving cocktail to sip while you nibble.Dips and spreadsCheese and salty snacksPastries, toasts, and warm bitesPlatters, pickles, and cold bitesPhotograph by Andrew B. Myers, Food Styling by Micah Morton, Prop Styling by Emma RingnessFeta and Sun-Dried Tomato DipFive minutes, a food processor, and you’re in business. Sun-dried tomatoes, feta, and Calabrian chile paste make a salty, tangy dip that needs no cooking and can be refrigerated two days ahead.Photo by Chelsie Craig, Food Styling by Kate BuckensStovetop Spinach-Artichoke DipSave the oven for the turkey: This creamy spinach-artichoke dip comes together on the stove. You don’t have to serve it in a bread bowl, but don’t you kinda want to?Photo by Michael Graydon + Nikole HerriottSmoky Carrot DipBlend roasted carrots, chickpeas, and almonds into this dairy-free dip up to a week before Thanksgiving. Try not to eat it all on sandwiches and egg-topped toast before the big day.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelyExtra-Creamy HummusThe secret to this exceptionally creamy hummus? Blend a couple of ice cubes in with the canned chickpeas and tahini. Serve with crunchy vegetables and olives.Photo by Alex Lau, food styling by Andy BaraghaniMuhammaraPomegranate molasses gives this roasted red pepper and walnut dip its sweet-tart edge. Put out toasted pita and crunchy vegetables, and let everyone scoop.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth JaimePine Nut and White Bean DipGive a can of white beans the holiday treatment with toasted pine nuts and garlicky oil. The dip keeps in the fridge for up to two days; bring it to room temperature before serving.Photo by Michael Graydon + Nikole HerriottBeet and Hazelnut DipGive the beige snacks some competition. Beets, toasted hazelnuts, and lemon make a vivid, nutty dip you can refrigerate up to a week ahead—one less thing to tackle on Thursday.Photo by Alex LauParsnip SkordaliaRoasted parsnips give this garlicky feta dip a sweet backbone. Top it with hazelnuts and dill oil, and serve with plenty of crackers for scooping.Photo by Michael Graydon + Nikole HerriottSwiss Chard–Tahini DipPut the whole bunch of chard to work: Both stems and leaves go into this lemony, tahini-rich dip. It’s dairy-free and can be refrigerated three days ahead, ready for a platter of hearty crackers.Photo by Heidi's Bridge, styling by Molly BazMarinated Olives and FetaGarlic and citrus make the olive oil here just as enticing as the olives and feta. Keep good bread nearby for soaking up every last drop.Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Marina BevilacquaClassic Cheese BallA cheese ball makes an entrance, especially one with cheddar, cream cheese, and a retro coating of toasted pecans. Bring on the Ritz.Alex LauMarinated Goat Cheese With Herbs and SpicesSoft goat cheese gets a bath in citrus-and-spice-infused olive oil. Spoon some of that fragrant oil over each serving, and keep crusty bread nearby—this isn’t the moment for a timid little cracker.Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen KaminskiMarinated ManchegoGive your Thanksgiving charcuterie board a head start. Manchego takes on garlic, orange, and rosemary as it marinates overnight; prepare it up to three days ahead and keep it refrigerated until you’re ready to serve.Alex LauHerbed Baked BrieA wheel of brie, a few herbs, and olive oil are the main event here. The oven softens the cheese, making it scoopable; crackers and sliced pears make excellent vehicles.Justin J WeeChipotle Cheddar CrackersIna Garten’s smoky cheddar crackers are a strong argument for keeping cocktail-hour-ready dough in the freezer. The log can stay there up to four months, ready to slice and bake when company is coming.Alex LauCacio e Pepe ChipsA bag of kettle chips is already a respectable contribution. Add Pecorino and black pepper, then give it four minutes in a hot oven, and suddenly everyone wants to know what you did.Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra MassillonDeviled CashewsFresh curry leaves, golden onions, and a good hit of chile turn cashews into a salty, spicy snack worth hovering over. You make it all on the stovetop, leaving the oven for the turkey.Photograph by Jessica Pettway, Food Styling by Sue Li, Prop Styling by Sophie StrangioSpiced PecansA little honey, plenty of garlic, and a mix of fennel, coriander, and paprika make these pecans sweet, salty, and decidedly savory. Save a handful to scatter over a salad.Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De LucaTangy Tomato-Chile PopcornTomato powder, garlic, and cayenne give popcorn a tangy, spicy kick. Mix the seasoning up to three weeks ahead, then pop a batch when guests start getting peckish.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri WilliamsChicago-Style Pigs in a BlanketA cornichon tucked beside each cocktail sausage gives these Windy City pigs their snap. Store-bought crescent dough, mustard, celery salt, and poppy seeds do the rest. Set out napkins; expect repeat visitors.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden ElstranJammy Brie GaletteAll the appeal of pastry-wrapped brie, with considerably less wrapping. Thawed puff pastry, jam, and cheese take about five minutes to assemble.Photo by Joseph De Leo, Food Styling by Micah Marie MortonStuffed MushroomsHomemade breadcrumbs, Parmesan, garlic, and herbs fill these mushroom caps, which bake up tender underneath and crisp on top. They’re decidedly old-school, and all the better for it.Photo by Chelsie Craig, styling by Judy ManciniCrispy Cheese TwistsStore-bought puff pastry does the heavy lifting for these crisp, cheesy twists. Shape and freeze them up to a month ahead, then bake straight from frozen, adding a few minutes to the baking time.Photo by Chelsie Craig, Food Styling by Kate BuckensHam and Cheese FeuilletéNo need to wrap dozens of individual pastries: Bake one big, flaky ham-and-cheese slab, then cut it into 60 little squares. Assemble up to 12 hours ahead, then refrigerate until ready to bake.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri WilliamsCheesy Green Curry PalmiersSharp cheddar and green curry paste make these flaky little spirals anything but shy. A spoonful of mayo helps the filling spread easily over store-bought puff pastry; folding and slicing create the fancy shape.Photo by Alex Lau, food styling by Sue LiBroccoli and Garlic-Ricotta Toasts With Hot HoneyRoasted garlic gets mashed into ricotta, broccoli turns crisp at the edges, and hot honey ties the whole toast together. Use the broccoli stems too; they’re part of the appeal, not scraps.Toast With Tomato Jam, Boquerones, and Lemon OilSweet tomato jam, tangy white anchovies, and lemon oil make a toast worth taking your time over. The jam needs a long cook, so make it up to five days ahead and refrigerate it until you’re ready to assemble.Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen CeramicsBeet Fritters With Beet Greens YogurtThese crisp little beet-and-potato fritters come with beet-green yogurt for dipping. They require last-minute frying, so put someone else on turkey duty.Photo by Joseph De Leo, Food Styling by Rebecca JurkevichCheddar and Herb GougèresSharp cheddar, dill, and scallions give these airy cheese puffs plenty of bite. Pipe and freeze them up to a week ahead, then bake straight from frozen.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina AllenExtra-Creamy Deviled EggsThe trick to these generously filled deviled eggs is to add more eggs: Blend a few whole, cooked eggs into the yolk mixture to make the generous filling especially smooth and creamy.Photo by Alex LauBA’s Best Shrimp CocktailGive the turkey a little seafood competition. Poach and peel the shrimp, and make the cocktail sauce a day ahead; refrigerate separately, then arrange the shrimp over cracked ice when guests arrive.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth JaimeGiardiniera Antipasto PlatterCrunchy vegetables, punchy pickles, mortadella, olives, breadsticks: This is a platter for grazers. Tuck in the dips, pour the drinks, and let everyone help themselves.Photograph by Laura Murray. Food Styling by Yekaterina BoytsovaRanch Fun DipNot a creamy dip—a tangy, savory powder for dunking vegetables. Pistachios, nutritional yeast, and dill give this vegan snack its ranch-like appeal. Make the powder two weeks ahead, then store it in an airtight container at room temperature.Alex LauHand Salad With Yogurt-Lemon DressingSkip the forks. Crisp romaine leaves are perfect for dunking in garlicky lemon-yogurt dressing and provide a crisp, cool, no-cook counterpoint to all that cheese and pastry.Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen KaminskiSpicy Lightly Pickled CucumbersA cold, crunchy pickle belongs beside the rich stuff. These cucumbers need 1–6 hours in the refrigerator to soak up the seasoning; add the dill and lemon juice just before serving.Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. 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