20 Best Appetizers and Dips For A Party

If you ask me, the real magic of any party happens around the snack table. There’s just something about a big spread of dips and appetizers that makes people instantly settle in – scooping, snacking, chatting, hovering for “just one more chip.”

These dips and apps are the things I reach for over and over again when we have people over. The super-creamy ones that pile perfectly on a toasted baguette, the bright and punchy ones that snap you awake with herbs and lemon, the warm and melty ones that disappear in minutes. There’s no fussy prep, no complicated plating, just delicious little bites that deliver big flavor.

So grab some veggies, crackers, chips, warm pita, or whatever vessel your heart desires, and dive into this list of apps and dips that are just so easy to love. ❤️

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Best Appetizer and Dip Recipes

Boursin Appetizer with Pistachios and Honey

Creamy Boursin spread on a plate, topped with salted pistachios, and drizzled with hot honey. It takes all of 5 minutes and it is SO GOOD.

20 reviews / 4.9 average

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Gingery Cranberry Salsa

This is my new favorite holiday app! Cranberry Salsa that is finely textured, juicy, zippy, fresh, and sweet, with a little fire from the jalapeño.

13 reviews / 4.9 average

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Whipped Feta Spread

Just like the one from Trader Joe’s! I love this topped on bowls, as a dip for naan or flatbread, or in a sandwich. It’s SO good.

5 reviews / 5 average

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Incredible Arancini

This is the best arancini! Creamy risotto packed with melty mozzarella cheese, and fried to golden stuffed perfection.

2 reviews / 5 average

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Zaalouk Toasts with Burrata

Zaalouk toast for all! Golden crisp sourdough toasts topped with a smoky eggplant and tomato mixture, plus creamy burrata and olive oil drizzles over it all.

3 reviews / 5 average

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Christmas Feta

Christmas Feta is here for the holidays! Smooth and creamy whipped feta topped with orange zest, pomegranate seeds, candied nuts, and fresh thyme. It’s basically a delicious ornament in a bowl!

8 reviews / 4.6 average

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Bacon-Wrapped Dates with Goat Cheese

Bacon-Wrapped Dates with Goat Cheese – a simple 3-ingredient appetizer that will blow you away! Enjoy with a crowd of friends!

76 reviews / 4.8 average

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Caramelized Onion Dip

This caramelized onion dip is a total crowd pleaser! Serve with chips, pita or bagel crisps, or on sandwiches and burgers. YUM.

501 reviews / 4.8 average

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Elote Queso

Elote Queso! A grill + app favorite all bubbled up in one skillet. Creamy melty queso, charred roasted corn, fresh jalapeño and garlic, and some cilantro and chili powder. YUM.

21 reviews / 4.8 average

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2-Minute Creamy Avocado Dip

Creamy Avocado Dip that comes together with less than five ingredients in two minutes flat! This is the BEST easy, healthy snack. Also a great spread for tacos.

30 reviews / 4.9 average

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Spinach Queso with Crispy Jalapeños

Melty queso dip with spinach, garlic, onion, cilantro, and crispy jalapeños on top! Perfect for parties and get-togethers.

5 reviews / 4.8 average

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Basic Soft Pretzels

Basic Soft Pretzels – necessary dippers for your beer cheese soup ♡ Soft, excessively fluffy, basic, and delicious. These are the BEST.

21 reviews / 5 average

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5 Minute Magic Green Sauce

5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

214 reviews / 4.8 average

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Curry Hummus

Curry Hummus! smooth, creamy, and perfect for a healthy snack or in a wrap for an awesome lunch. gluten & dairy free. YUM.

15 reviews / 5 average

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Cheesy Meatball Pull-Apart Pizza Ring

Cheesy Meatball Pull-Apart Pizza Ring! 5 ingredients – SO YUMMY and so fun for parties!

7 reviews / 4.9 average

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Loaded Mediterranean Street Cart Fries

Loaded Mediterranean Street Cart Fries: sweet potato fries topped with fresh romaine, tzatziki, marinated tomatoes and chickpeas, feta cheese, and more. Meatless and mind-blowing, all in one.

17 reviews / 4.9 average

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Homemade Cheesy Chili Dip

This Homemade Cheesy Chili Dip is made without the processed cheese! Just homemade spicy chili and creamy cheese sauce. Deeeelish!

13 reviews / 4.8 average

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Deb’s Ranch Crackers

Baked oyster crackers loaded with ranch and dill flavor! This recipe came from my childhood friend’s mom and it’s such a hit every time!

4 reviews / 5 average

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3 Ingredient Vegan Queso

3 Ingredient Vegan Queso – SO delicious and creamy with no frills, no fuss, no hard-to-find ingredients! Just cashews, taco spices, and green chiles.

27 reviews / 4.8 average

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Healthy Chipotle Sweet Potato Skins

These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese. SO GOOD.

88 reviews / 4.8 average

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The post 20 Best Appetizers and Dips For A Party appeared first on Pinch of Yum.

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Roasted Sweet Potato Stacks with Chipotle Sauce

My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken (could also do turkey, beef, or sofritas tofu)
• Avocado
• Cilantro, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. It took me a while to get the recipe posted because I wanted to make sure I could give you a one-pan, easy method for that (it should get a bit of caramelization right on the sheet pan for you – no need for any extra steps)!

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” Hope you love them, too!

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Roasted Sweet Potato Stacks with Chipotle Sauce

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• Author: Lindsay
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Ingredients

Units

Roasted Sweet Potatoes

• 4 medium sweet potatoes, washed and cut in half lengthwise
• 2 tablespoons olive oil
• sprinkle of salt

Spicy Chicken:

• 1 tablespoon olive oil
• 1 onion, thinly sliced (or 1 teaspoon onion powder)
• 1 lb. ground chicken
• 1 heaping tablespoon taco seasoning (about half a packet, I use Siete mild)
• 1/2 cup salsa (I like Siete casera salsa roja, or Mateo’s)
• 1/2 teaspoon kosher salt (depends on taco seasoning, adjust to taste)

Creamy Chipotle Sauce:

• 1/3 cup plain Greek yogurt
• 1/4 cup mayo
• 1/4 teaspoon chipotle powder
• 1 clove garlic, grated
• 1/2 teaspoon kosher salt (taste and adjust)
• 2–3 tablespoons water

Toppings:

• Avocado, cut into chunks
• Cilantro, chopped
• Pickled onions
• Something crunchy, like Mexican chili crisp or crushed pistachios

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Instructions

1. Prep Sweet Potatoes: Preheat the oven to 425 degrees. Brush or drizzle all sides of the sweet potatoes with oil; place face-down on a sheet pan. Sprinkle top side with salt.
2. Roast Sweet Potatoes: Bake for 20 minutes. Use a spatula to gently lift one and check for doneness (you want to preserve that caramelized surface area). Bake for an additional 10-15 minutes as needed to cook through and caramelize the bottom side.
3. Cook Chicken: Heat the olive oil in a large skillet over medium high heat. Add the onion; sauté until soft and fragrant. Add chicken and taco seasoning; brown, breaking up with a spatula, until cooked through.
4. Sauce Chicken: Add salsa and salt to the chicken; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.
5. Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
6. Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.
7. Serve: I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.

Notes

This makes for great leftovers. I store each element separately so I can build a new one for lunch the next day, if we’re lucky enough to have any left! 

• Prep Time: 20 minutes
• Cook Time: 40 minutes

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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

How Did I Live Before These.

I have made a decent amount of breakfast burritos in my day, and what was I even doing before now? Because these are my favorite yet. The creamy scrambled-like eggs, the roasted garlic veggies, smokiness of the cheese and the heat from the creamy sauce dip. They’re SO good.

Here’s what we’re working with:

• Sheet pan potatoes and peppers
• Better Than Bouillon Roasted Garlic Base for flavor boost
• Creamy eggs
• Refried black beans
• Smoked gouda cheese (!!)
• Chipotle crema type sauce for dipping

I have a hot take on sheet pan breakfast burritos (yeah, it’s niche): a lot of sheet pan burrito recipes will have you cut the cooked eggs and veggies into rectangles. If this is you and you love it, please carry on. But when I’ve done it, the shape of the eggs has always bothered me. The tortilla doesn’t wrap around it correctly – it eats like a flat sandwich instead of a cylindrical, rounded, tightly packed breakfast burrito.

So here’s what I do instead. I bake the eggs until partially set, give them a quick push around the pan, and return to the oven to finish. The end result = scrambled eggs, but made on a sheet pan. They lay beautifully inside a breakfast burrito, but you still get the ease of the sheet pan approach.

TLDR: the flavor on these is probably the best I’ve had in a homemade breakfast burrito. Add meat if you want, but with the smokiness of the gouda and the umami of the roasted garlic veggies, and the chipotle sauce if you have time… I have never missed the meat at all.

Hope you love these!

1

Roast Your Veggies.

Veggies + a dollop of Better Than Bouillon Roasted Garlic Base will give you a mega flavor boost. I like to reeeeally roast these so they’re almost a bit crisped on the edges

2

Add Egg Mixture.

Pour them right on there and bake.

3

Mid-Way Stir.

Give them a quick push around the pan (scrambled eggs style)! They’re not the most pretty at this point! It’s okay!

4

Finish Eggs In The Oven.

They’re look like this when they’re done!

5

Roll Into Burritos.

My go-to burrito extras are refried black beans and smoked gouda cheese.

6

Freeze, Or Eat!

I wrap each one in foil and keep them in the freezer! BEST FEELING. Instructions for how to reheat them are in the notes below!

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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

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• Author: Lindsay
• Total Time: 1 hour
• Yield: 6 burritos 1x

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Description

I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!

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Ingredients

Units

For The Sheet Pan Veggies:

• 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hasbrowns)
• 2 bell peppers, sliced
• half of a yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)

For The Egg Mixture:

• 12 eggs
• 1/2 teaspoon salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)

For The Burritos:

• 6 large tortillas (more or less depending on size of your tortilla)
• 1 14–ounce can refried black beans
• 7 ounces smoked gouda cheese, shredded
• 1/2 cup cilantro, chopped (optional)
• salsa, or chipotle sauce for dipping (ingredients in notes!)

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Instructions

1. Veggies: Preheat the oven to 425 degrees. Place potatoes, peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base.
2. Roast: Roast veggies for 20 minutes; stir, and roast for another 15-20 minutes until potatoes are done and peppers and onions are a little browned.
3. Eggs: Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.
4. Bake: Push the eggs gently around on the pan until “scrambled” a bit (they should still be a bit wet). Return to oven for 3-6 minutes until they’re set.
5. Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.
6. Store: From here, you can freeze them for up to 3 months, or keep them in the fridge for 3-4 days. See notes for reheating methods! Serve with salsa and/or chipotle sauce.

Notes

Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potato! Works great! May require an additional 10-15 minutes for roasting because they tend to be wetter.

Reheating Method 1 – Oven: Place a burrito in the fridge overnight to thaw (this helps speed up the cooking time). In the morning, pop it in the oven in the foil – 350 for about 25 minutes. I do this while I’m getting ready and then it’s hot and ready for me to eat! This will make for a softer burrito which I actually like.

Reheating Method 2 – Skillet or Air Fryer: Place a burrito in fridge overnight. Throw it in a pan with a little bit of butter or avocado oil; pan fry for a few minutes on each side to get it golden brown and crisped, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the outside is done before the inside; if that happens, pop it in the microwave to finish melting the insides.

If You Didn’t Thaw One Ahead of Time:  That’s fine! In this case I typically use the oven method and just let it bake in there in the foil for at least 35-45 minutes.

Amazing Little Chipotle Sauce: Mix 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove grated garlic, and 3 tablespoons water. This sauce is so good and will keep in the fridge for 5-7 days.

• Prep Time: 10 minutes
• Cook Time: 50 mins
• Category: Breakfast
• Method: Bake
• Cuisine: Mexican

Keywords: breakfast burritos, frozen burritos, meal prep, breakfast meal prep

Did you make this recipe?

I love hearing from you! Leave a comment or rating below!

More Breakfast Meal Prep Ideas

Meal Prep Breakfast Sandwiches

French Toast Crepes

Favorite Pumpkin Muffins

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