Best Thanksgiving Appetizer Recipes

Get easy Thanksgiving appetizer recipes from Food Network, including deviled eggs, butternut squash soup and stuffed mushrooms.

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Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

Get the Recipe: Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Roasted Butternut Squash Soup

The Barefoot Contessa jazzes up a classic fall soup with a buffet of fun and sometimes surprising condiments so guests can choose their own toppings.

Get the Recipe: Roasted Butternut Squash Soup and Curry Condiments

Caramelized Onion and Bacon Pull-Apart Bread

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Get the Recipe: Caramelized Onion and Bacon Pull-Apart Bread

Hot Spinach and Artichoke Dip

Alton Brown's cheesy, hot artichoke dip is just the thing your crowd needs to get Thanksgiving started right.

Get the Recipe: Hot Spinach and Artichoke Dip

The Barefoot Contessa's Rosemary Roasted Cashews

Skip the store-bought mixed nuts and make your own — Ina Garten's are coated with fresh rosemary, dark brown sugar and a hint of cayenne.

Get the Recipe: Rosemary Roasted Cashews

Creamed Corn Dip

Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it's served cold with crisp vegetables or baguette toasts — a lovely way to start a holiday party.

Get the Recipe: Creamed Corn Dip

Pomegranate, Arugula Salad

Tyler uses homemade vinaigrette to dress this fall salad, which gets topped with fresh pomegranates and walnuts.

Get the Recipe: Pomegranate, Arugula Salad

Holiday Bacon Appetizers

Ree Drummond's easy three-ingredient appetizer is a perfect bite for guests to snack on when they arrive. She tops Club-style crackers with Parmesan cheese, wraps them in bacon and bakes until crisp.

Baked Brie

This crowd-pleasing appetizer couldn't be easier: Tyler Florence wraps Brie in foil and bakes it in the oven for about 20 minutes, until the cheese is gooey like fondue.

Get the Recipe: Baked Brie

Shrimp Cocktail

Make shrimp cocktail about an hour (or earlier for the sauce) before guests arrive for an easy, crowd-pleasing appetizer. 

Get the Recipe: Shrimp Cocktail

Chilled Carrot Soup

Starting your meal with Michael Symon's cold soup provides a welcome foil to Thanksgiving's heavier main course. And this recipe is bursting with unexpected flavors, like jalapeno, coconut milk and cilantro.

Get the Recipe: Chilled Carrot Soup

Fried Ravioli

If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping. What's not to like?

Get the Recipe: Fried Ravioli

50 Toast Toppers

Pick up a loaf of French bread and get inspired by dozens of savory and sweet topping ideas. Try No. 24, with Taleggio cheese and candied nuts.

Get the Ideas: 50 Easy Toast Toppers

Butternut Squash Soup

Giada De Laurentiis garnishes each bowl of her creamy squash soup with fontina cheese-topped crostini.

Get the Recipe: Butternut Squash Soup with Fontina Cheese Crostini

Giada's Prosciutto-Wrapped Crudite

Start with a platter of Giada's Italian-style crudite. She wraps the veggies in prosciutto and shaves Parmesan on top for some holiday decadence.

Get the Recipe: Prosciutto-Wrapped Crudite

Roasted Beet, Onion and Orange Salad

Guests will go crazy for this light, refreshing beet and orange salad, and best of all, they'll still have room left for the main course. A simple dressing of hazelnut oil, coriander and orange juice adds a touch of sweet, floral flavor.

Get the Recipe: Roasted Beet, Onion, and Orange Salad

Acorn Squash Soup

Guy Fieri uses acorn squash, a cousin of the butternut, for this creamy fall soup.

Get the Recipe: Acorn Squash Soup

Onion Dip from Scratch

Alton's homemade onion dip takes only a few more minutes to make than the instant kind, and once you've made it from scratch, you'll never go back to the store-bought version.

Get the Recipe: Onion Dip from Scratch

Cream of Wild Mushroom Soup

Ina's creamy soup features three different types of mushrooms: portobello, cremini and shiitake. A rich base of butter, cream and homemade stock bring the dish together.

Get the Recipe: Cream of Wild Mushroom Soup

Sausage-Stuffed Mushrooms

Ina marinates mushrooms in olive oil and wine, then stuffs them with sweet Italian sausage and cheese.

Get the Recipe: Sausage-Stuffed Mushrooms

The Barefoot Contessa's Roasted Butternut Squash Salad

For a salad full of fall flavors, serve roasted butternut squash on top of baby arugula with a few shavings of nutty Parmesan cheese.

Get the Recipe: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ginger Rice Stuffed Mushrooms

Sandra Lee's stuffed mushrooms come with an Asian twist. She uses rice in place of traditional breadcrumbs, brings in a little meat with the pork, and amplifies the dish with soy sauce, ginger and cilantro.

Get the Recipe: Ginger Rice Stuffed Mushrooms

Butternut Squash, Apple and Onion Galette with Stilton

Fill our simple pastry crust with butternut squash, sliced apples and decadent Stilton cheese. Then bake until golden brown for a beautifully seasonal appetizer.

Get the Recipe: Butternut Squash, Apple, and Onion Galette with Stilton

Crostini with Sun-Dried Tomato Jam

Giada's two-bite appetizers are made with crunchy toasts, a bright sun-dried tomato jam, goat cheese and lots of herbs.

Get the Recipe: Crostini with Sun-Dried Tomato Jam

Mozzarella-Stuffed Portobellos

Sweet balsamic-roasted portobello mushrooms are the perfect base for gooey melted mozzarella cheese and a crumbly topping that has just a hint of nutty Parmesan.

Get the Recipe: Mozzarella Stuffed Portobellos

Trisha Yearwood's Cheese Straws

Snack on Trisha's buttery cheese straws before you sit down to feast.

Get the Recipe: Cheese Straws

Goat Cheese with Fresh Dill

Ree rolls goat cheese in freshly chopped dill and serves it with crackers for an appetizer that's ready in just 20 minutes.

Get the Recipe: Goat Cheese with Fresh Dill

Deviled Eggs

Serve this crowd-pleasing finger food before the turkey dinner. The dash of paprika on the deviled eggs lends a warm, festive color.

Get the Recipe: Picnic Deviled Eggs

Swiss and Bacon Dip

Rachael's easy, cheesy dip is baked in the oven and served warm, topped with chopped almonds for crunch.

Get the Recipe: Swiss and Bacon Dip

Cheese-Stuffed Dates with Prosciutto

Sweet dates pair perfectly with Giada's creamy mascarpone-goat cheese mixture. A slice of salty prosciutto balances the flavor.

Get the Recipe: Cheese-Stuffed Dates with Prosciutto

Spiced Pecans

Alton's sweet and spicy pecans are a perfect precursor to a Thanksgiving meal. The nuts' dark sugar and cinnamon coating will whet your appetite for the autumnal flavors to come.

Get the Recipe: Spiced Pecans

Bruschetta with Peppers and Gorgonzola

Ina tops grilled bread with red and yellow bell pepper strips and creamy Gorgonzola. While sauteing the peppers, add a tiny bit of sugar to bring out intense color and caramelization.

Get the Recipe: Bruschetta with Peppers and Gorgonzola

Stuffed Mushrooms

These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accommodate the stuffing by using a melon baller to gently scoop out the stem from inside each mushroom cap.

Get the Recipe: Stuffed Mushrooms

Citrus-Marinated Olives

For fresh citrus flavor, Alton drains off the olive brine before submerging the olives in a zesty marinade of vinegar, lemon zest and juice, red pepper flakes, tarragon and curry powder. Make them a day or two before your party, so they have time to soak in the flavors of the marinade.

Get the Recipe: Citrus Marinated Olives

Roasted Potato Leek Soup

For richness, Ina stirs a bit of cream into her hearty potato soup. Creme fraiche adds extra creaminess and a slightly tart flavor. Deep-fried shallots add a great crispy texture contrast.

Get the Recipe: Roasted Potato Leek Soup

Ricotta-Stuffed Bacon-Wrapped Dates

These are classic tapas, but they never get old, especially spruced up just a bit with a touch of ricotta cheese.

Get the Recipe: Ricotta-Stuffed Bacon-Wrapped Dates

Butternut Squash Soup

A little bit of sage and balsamic vinegar goes a long way in this recipe, adding great depth of flavor to a simple fall soup.

Get the Recipe: Butternut Squash Soup

Gnocchi with Brown Butter and Sage

Sage, red pepper flakes and grated Parmesan add rich, warm notes to this gnocchi dish, perfect for easing into a comforting Thanksgiving meal.  

Get the Recipe: Gnocchi With Brown Butter and Sage

Bacon-Wrapped Shrimp

The shrimp gets a ton of flavor from the paprika and thyme marinade — even without the bacon. But, of course, the bacon only makes it better. 

Get the Recipe: Bacon-Wrapped Shrimp

Butternut Squash and Apple Soup

Sweet apples and nutty squash make an excellent pair in Ina Garten's hearty soup. 

Get the Recipe: Butternut Squash and Apple Soup

Green Crudites with Yogurt-Dill Dip

Fresh green food is a rare but welcome sight on the day of the year's biggest feast. Serve veggies like haricots verts, broccolini and roasted Brussels sprouts with yogurt-dill dip and spiced pepitas to entice even the pickiest of eaters. 

Get the Recipe: Green Crudites with Yogurt-Dill Dip

Charred Brussels Sprouts Crostini

Giada's crispy, smoky sprouts and cranberries plumped in Champagne vinegar add bite to creamy ricotta spread on toasts. 

Get the Recipe: Charred Brussels Sprout Crostini

Popcornucopia

Food Network Magazine’s cleverly named Popcornucopia captures the essence of fall in each kernel. With poultry seasoning, pecans, apple chips and herbs, the snack will tease guests with a preview of the sweet and savory flavors soon to come.  

Get the Recipe: Popcornucopia

Parmesan Breadsticks

Guests will gobble up these crispy, cheesy pre-dinner snacks — we suggest you make a double batch.

Get the Recipe: Parmesan Breadsticks

Red Crudites with Romesco Sauce

With roasted acorn squash and multicolored baby carrots, ranch dip just won’t do for this vibrant crudite platter. Blend together a beautiful orange romesco sauce featuring New Mexico chile pepper, garlic, toasted bread, smoked almonds and paprika. Add some crunch to the spread with raw radishes and any extra almonds that didn’t go into the dip.  

Get the Recipe: Red Crudites with Romesco Sauce

Sweet and Salty Pepitas

Valerie Bertinelli jazzes up pumpkin seeds with cinnamon, ginger, allspice and cloves for an addictive treat. Before guests arrive, set bowls out in conversation spaces around your home.

Get the Recipe: Sweet and Salty Pepitas

Stuffed Arancini

Biting into creamy risotto coated in crispy breadcrumbs is always a delight, but Giada hides an additional tasty surprise in these arancini — a bite of chicken-apple sausage in each one.

Get the Recipe: Stuffed Arancini

White Crudites with Blue Cheese Dip

Keep things bright and light during the appetizer hour. Balance crisp produce (like green apple and jicama) and cool, tangy blue cheese dip with roasted cauliflower and candied walnuts.

Get the Recipe: White Crudites with Blue Cheese Dip

Spinach Almond Crostini

A spinach puree (extra creamy and flavorful, thanks to sour cream, garlic and fresh herbs) teams up with chopped almonds for the perfect nutty toast topper.

Get the Recipe: Spinach Almond Crostini

Mushroom Croquettes

These savory hors d'oeuvres require only four slices of white sandwich bread for their crispy crust. Dip them in Dijon mustard for an extra-peppery app.

Get the Recipe: Mushroom Croquettes