Between roasting the turkey, juggling side dishes and getting everyone seated, Thanksgiving gives you plenty to do before dinner even hits the table. Give yourself one less task with easy appetizers you can make ahead, whether you have a few hours or a few days to spare. From creamy dips and stuffed mushrooms to cheese balls and spiced nuts, these recipes, some with only three ingredients, will keep guests happily snacking while you finish the feast. Some are ready to set out straight from the refrigerator, while others need a quick assembly or a turn in the oven. We’ve included tips for prepping, storing and serving each one so you can plan accordingly.

A good place to start? This recipe for baked Boursin. A crisp coating gives way to creamy herb cheese, with tangy cranberry sauce to balance the richness. Bread and freeze the cheese up to two days ahead and keep the prepared sauce covered in the refrigerator. When guests are about to arrive, bake the cheese straight from frozen and serve with crackers or crudités.

Sausage and creamy mascarpone make these stuffed mushrooms a hearty start to the holiday meal. Fill the caps with cooled stuffing up to a day ahead, arrange in a baking dish and refrigerate covered. Bake before serving, allowing a little extra time for the chilled filling to heat through.

These crisp little shells deliver the comfort of French onion dip in a bite-size package. Assemble them up to two weeks ahead and freeze in their original packaging, protected inside a freezer bag or airtight container. Air-fry straight from frozen before serving for a warm appetizer that leaves the oven free for Thanksgiving dinner.

A bacon wrapper makes Brussels sprouts an easy sell, especially with a creamy lemon dip alongside. Wrap the sprouts up to a day ahead and refrigerate covered. Brush on the maple syrup and roast just before serving so the bacon arrives at the table crisp.

Frozen vegetables help this creamy party favorite come together with minimal prep. For a head start, bake and stir the dip up to a day ahead, leaving off the breadcrumb topping. Reheat until hot throughout, adding a splash of cream if needed, then sprinkle with panko and broil before serving.

Buttery pastry cups turn cranberry-glazed meatballs into festive little canapés. Bake them earlier in the day, let them cool, then refrigerate in a covered container. Reheat on a baking sheet until just warmed up to serve.

Short on time? A coating of fresh dill gives a simple goat cheese log a festive finish. Prepare it up to a day ahead and refrigerate until needed. The herby spread goes just as well with fresh cut veggies as it does buttery crackers.

These clever “tortellini” trade pasta for salami wrapped around a ricotta-pesto filling. Fold and secure them several hours ahead, arrange in a single layer in a covered container, and refrigerate until needed. Put them out when guests arrive for an appetizer that requires no last-minute cooking.

A bread bowl filled with Brie and cranberries doubles as an edible centerpiece. Cook the cranberry filling up to two days ahead and refrigerate, then assemble the bread bowl with the chilled fillings few hours before guests arrive and keep covered in the refrigerator. Bake before serving, allowing extra time if needed for the cheese to become melty.

Rosemary and a touch of cayenne turn a bowl of cashews into something worth lingering over. Make them up to two days ahead, let them cool completely, and store in an airtight container at room temperature. Warm briefly in the oven, if desired, to bring back their freshly roasted aroma.

Bacon-wrapped Parmesan crackers prove that a short ingredient list can deliver a party snack that disappears almost instantly. Bake them up to a week ahead, cool completely, and freeze in a single layer. Reheat on a baking sheet when ready to serve.

Creamy burrata, sweet figs, and salty prosciutto make an inviting combination. Prepare the balsamic-fig sauce a day or so ahead and refrigerate. Arrange the platter on the big day, then cover and chill until guests arrive. Add the sauce, olive oil, fresh herbs and salt at the last minute so everything looks fresh.

Sweet figs and tangy goat cheese gives this familiar party snack a fresh twist. Assemble the pastries several hours ahead, arrange on a parchment-lined baking sheet and refrigerate covered. Brush with beaten egg and bake before serving for the best puff and crispness.

This creamy dip delivers sausage and mushroom flavor without the work of filling individual caps. Prepare the dip base up to a day ahead, transfer to a baking dish, and refrigerate covered. Add the breadcrumb topping just before baking and heat until bubbling throughout.

White beans and jeweled pomegranate seeds make a colorful addition to the appetizer spread. Prepare the bean mixture and pomegranate topping up to two days ahead and chill separately. Assemble by topping your crostini with the white bean spread followed by the tangy pomegranates.

Classic shrimp cocktail adds a chic vibe to any gathering. Cook the shrimp and prepare the sauce up to two days ahead. Serve it chilled on a bed of crushed ice with plenty of lemon wedges for a bright, citrusy finish.

This cheese ball packs plenty of antipasto flavor into one easy appetizer. Mix the base the night before and refrigerate covered, giving the flavors time to mingle and the mixture time to firm up. Shape and roll in pine nuts to give it a crunchy texture that also makes it easier to handle and plate.

A plate palette of vegetables and creamy blue cheese dip makes a striking holiday platter. Prepare the dip and vegetables put to a day ahead and refrigerate separately, keeping the cooled candied walnuts airtight at room temperature. Slice the apple and toss with lemon juice to keep from browning before guests arrive.

Warm spices give these sweet-and-salty pumpkin seeds a place on the Thanksgiving snack table. Roast them up to three days ahead, cool and store. Spoon into small bowls before guests arrive, saving a few for sprinkling over salads or vegetables later.