49 Cold Appetizers You Can Make Ahead of Time

It only takes seven ingredients and 35 minutes to blow your favorite store-bought brand out of the water.

Take your pick of roasted garlic, salty capers and spicy sriracha.

It’s as easy as mashing avocados and combining them with mango, lime juice and herbs.

You can never have too many 15-minute appetizers up your sleeve.

Aka the most foolproof way to get your kids to eat their vegetables.

The beauty of this dish is that all the toppings are easy to access instead of trapped at the bottom of a big bowl.

A little flaky salt and a few minutes in the oven go a long way.

Plate this vibrant appetizer with sliced vegetables, crackers or pita chips.

Yup, we’ll be serving these autumn beauties for every Thanksgiving until further notice.

Cream cheese, horseradish, capers, red onion and lox are *always* invited to brunch.

Take it from us: You’ll want to make two (or three) batches from the start.

It’s tortilla chips’ best friend, but also tastes delicious on grilled fish.

These creminis are happy to keep you company while you binge-watch Bridgerton.

Easy to make, even easier to devour. The base is thick store-bought bread, so you won’t need to fuss around with any dough.

This dish was born to impress at an alfresco summer dinner party.

Chalk the protein content up to Greek yogurt and refried beans.

Can you believe this crowd-pleaser is vegan? Bless you, coconut milk.

Host hack: Assemble these up to two days in advance and keep them in the fridge until your guests arrive.

Just roast the sprouts until tender and stuff them with prosciutto, fresh mozzarella and tomato.

This recipe subs spuds with our favorite cruciferous veggie, plus uses Greek yogurt and sour cream instead of mayonnaise.

Make it up to three hours ahead of the party. (P.S., here are a few tips to keep it from browning.)

No sushi mats or rolling required, thanks to the handy-dandy muffin tin.

Because kale Caesar salad is only exciting the first 100 times.

Three ingredients + 40 minutes = the most addictive appetizer you’ll ever make.

Make this three-ingredient recipe a day in advance—it takes about two hours for the zucchini slices to dry out in the oven.

Like a glorious blueberry muffin, coffee cake and cornbread hybrid. We’ll take ours with butter, please.

It’s got all the O.G. ingredients, plus avocado, Dijon mustard and pasta instead of bread.

The nutty, garlicky red pepper sauce comes together in the food processor in mere minutes.

Mashed avocado and Dijon mustard make for an uber-creamy filling.

Hello there, summer. We’ve missed you so.

Choose your fighter: everything bagel-goat cheese, lemon-dill cheddar or pomegranate-blue cheese.

If you’re only feeding a few people, this easy snack recipe is a no-brainer. Think artichoke hearts, olives, salami and roasted red peppers.

Slice up a crusty baguette, slather the pieces in olive oil and pop them straight on the grill grate until toasted.

Come on, they’re straight-up gorgeous. (And destined for your Easter spread.)

Just like savory monkey bread—only way more sophisticated.

Because room-temperature hot dogs are fun for no one.

Beets, turnips, parsnips and radishes have never looked so damn appetizing.

You’ll only need to turn your stove on to blanch the asparagus and sugar snap peas.

We definitely wouldn’t blame you for serving these with a bowl of garlic aioli and a mountain of pepperoncini peppers.

Yellow tomatoes are milder and less acidic than red ones, making them the perfect match for ripe summer peaches.

We love prosciutto and bacon jam, too. But keeping the cheese board light and refreshing ensures your guests won’t lose their appetites too soon.

The mellow fall spud pairs beautifully with nutty tahini.

You could go the extra mile by making your own beans, guac and salsa…or you can save yourself a ton of time and lean on store-bought. It’ll be our little secret.

They only take 40 minutes to make and are guaranteed to win over every guest at the barbecue.

Make sure the skillet is piping hot when you dump the batter in to ensure golden-brown, crusty edges.

Roasted grapes have a more concentrated sweetness and softer texture. They also just so happen to look super sophisticated.

They’re golden-brown, irresistibly crunchy and begging to be dunked in roasted garlic-lemon aioli.

If you haven’t gotten in on the garden focaccia trend yet, now’s your chance. (We sprung for edible flowers.)

When in doubt, there’s always old reliable. Just know that store-bought chips don’t stand a chance against these baked russets sprinkled with Old Bay seasoning.