Bobby Flay’s trio of bruschetta toppers — white beans marinated in balsamic vinegar, black olive tapenade and a fresh tomato-basil mixture — is an easy way add variety to your appetizer spread without taking on a bunch of extra work.

Rather than make the usual chilled shrimp and spicy cocktail sauce, Giada De Laurentiis serves sauteed shrimp with smoky, sweet yogurt dip flavored with turmeric and maple syrup.

Served in a bread bowl, this rich and creamy artichoke dip is just about impossible to pass up. Reduce white wine, then stir in heavy cream for a more sophisticated — although just as indulgent — alternative to the traditional cream cheese- and mayonnaise-based dip.

Saltines are the preferred vehicles for Tyler Florence's crab dip. To fancify the crackers, brush them with a garlic-herb butter and bake until golden.