Carrie Madormo, RNUpdated: Jan. 05, 2022
From stuffed mushrooms to nutty cheese spreads to bacon-wrapped everything, these keto snacks are so good, you won't even need dinner!
1/25
Hot Bacon Cheese Dip
I've tried assorted appetizers before, but this one is a surefire people-pleaser. The thick bacon cheese dip has lots of flavor and keeps my guests happily munching as long as it lasts. I serve it with tortilla chips or sliced French bread. —Suzanne Whitaker, Knoxville, Tennessee
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2/25
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
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3/25
Roasted Red Pepper Tapenade
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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4/25
Cold Chicken-Cheese Kabobs
These appealing kabobs will add pizazz to any party—and you don't even have to get out the grill! —Sherine Gilmour, Brooklyn, New York
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5/25
Sweet Onion Pimiento Cheese Deviled Eggs
For my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
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6/25
Smoked Salmon Cheese Spread
Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. —Jill Campbell, Huntsville, Texas
7/25
Marinated Cheese
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
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8/25
Feta-Stuffed Portobello Mushrooms
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania
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9/25
Sesame Chicken Dip
I can't tell you how many times I'm asked to bring this easy dip to holidays, birthday parties or girls' weekend getaways. It's fresh and light, and it has the Asian flavors that make it stand out. The rice crackers are a must! —Dawn Schutte, Sheboygan, Wisconsin
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10/25
Blue Cheese-Stuffed Shrimp
Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia
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11/25
Savory Cheese Ball
Blue cheese contributes a pleasant, tangy bite and olive a saltiness to this creamy cheese ball recipe. For the optimum taste, let the cheese ball stand at room temperature for 20 minutes before serving.—Jan Stawara, Howell, Michigan
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12/25
Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
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13/25
Potluck Sausage-Stuffed Mushrooms
Pennsylvania is often referred to as the "Mushroom Capital of the World." These sausage-stuffed mushrooms are delicious appetizers and always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
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14/25
Sausage-Stuffed Jalapenos
If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
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15/25
Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon-wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
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16/25
Spinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
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17/25
Grilled Jalapenos
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
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18/25
Tuscan-Style Roasted Asparagus
This is especially wonderful when locally grown asparagus is in season. It's so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts
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19/25
Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
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20/25
Jalapeno-Pecan Cheese Spread
I like to shape this pepper jelly spread like a Christmas tree around the holidays, but this is a recipe I make year-round. —Charolette Westfall, Houston, Texas
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21/25
Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
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22/25
My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota
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23/25
Lemon Pepper Roasted Broccoli
Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
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24/25
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience—I serve it straight from the slow cooker, so set-up and cleanup are a breeze! —Noelle Myers, Grand Forks, North Dakota
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25/25
Tuscan Truffles
For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
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Originally Published: January 23, 2019
Carrie Madormo, RN
Carrie is a health writer and nurse who specializes in healthy eating and wellness through food. With a master’s degree in public health from the Medical College of Wisconsin, she strives to translate the latest health and nutrition research into interesting, actionable articles. During her six years at Taste of Home, Carrie has answered hundreds of reader questions about health and nutrition, such as if pomegranate seeds are safe to eat, why pregnant women crave pickles and how much caffeine is in a shot of espresso. Carrie is also a former health coach and food blogger.