36 Make-Ahead Appetizer Recipes to Always Have on Hand

From the Recipe Creator: This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania

From the Recipe Creator: My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio

From the Recipe Creator: This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas

From the Recipe Creator: Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, Christmas appetizers, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, Michigan

From the Recipe Creator: These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

From the Recipe Creator: This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

From the Recipe Creator: This festive dip is a snap to make ahead for Thanksgiving, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up. —Frankie Robinson, Lockhart, Texas

From the Recipe Creator: These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.—Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado

From the Recipe Creator: I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia

From the Recipe Creator: Mediterranean meets comfort food when French rolls are slathered with olive spread and stuffed with layers of salami and cheese. You can make these muffulettas the night before and cut them into appetizer-sized slices just before serving. —Gareth Craner, Minden, Nevada

From the Recipe Creator: These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: If you're looking for a fantastic make-ahead snack, try these miniature grilled cheese sandwiches. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. —Anita Curtis, Camarillo, California

From the Recipe Creator: While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: I created this dish to fill two pans because these sliders disappear fast. Cut the recipe in half if you want one batch. —Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia

From the Recipe Creator: For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania

From the Recipe Creator: These taquitos freeze very well, so you can make a big batch and enjoy them anytime. Microwave the tortillas before filling for easier rolling. —Taste Recipes Test Kitchen

From the Recipe Creator: I'm always looking for creative ways to jazz up pizza. I created this pizza turnover to incorporate my love of Buffalo chicken wings. —Ruth Ann Riendeau, Twin Mountain, New Hampshire

From the Recipe Creator: Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey

From the Recipe Creator: Every family has a recipe they pull out time and again when the gang gathers, and goat cheese warmed in a marinara sauce is one of those household favorites. Minced basil and cracked black pepper give it that fresh and alive finish. —Jan Valdez, Chicago, Illinois

From the Recipe Creator: Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia

From the Recipe Creator: Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin

From the Recipe Creator: This novel recipe is a fast and tasty change from fried chicken.—Sister Judith LaBrozzi, Canton, Ohio

From the Recipe Creator: My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia

From the Recipe Creator: These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska

From the Recipe Creator: I love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan

From the Recipe Creator: Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. —Julia TenHoeve, Richmond, Virginia

From the Recipe Creator: Growing up, I loved pocket pastries. Now with a busy family, I need quick bites, and my spin on the classic ham and cheese delivers at snack or supper time. —Jenn Tidwell, Fair Oaks, California

From the Recipe Creator: I always try to have a supply of these appetizers on hand in the freezer. If guests drop in, I just pull some out and reheat to serve. They work great as a snack, for brunch or along with a lighter lunch. —Linda Thompson, Southampton, Ontario

From the Recipe Creator: My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada

From the Recipe Creator: For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version—buttery phyllo with a spinach-cheese filling—but is so simple to do. —Barbara Smith, Chipley, Florida

From the Recipe Creator: Golden caramelized onions are paired with buttery, silky brie in this warm spread. Make sure to have enough bread cubes or crackers to use up every gooey bit. —Taste Recipes Test Kitchen

From the Recipe Creator: Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina

From the Recipe Creator: These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon