20 Christmas Appetizers That Disappear First at Every Party

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Whether you’re hosting a Christmas Eve open house, a cookie-swap afternoon, or just need something to keep everyone happy before dinner, appetizers do the heavy lifting. The best ones are easy to make ahead, travel well, and vanish in minutes.

This list has warm and cheesy dips, bite-size pastry, festive platters, seafood, and a few hearty bites for the hungry crowd. Every recipe comes from a food blogger we admire, with their photo and a link to the full recipe.

How to Build a Christmas Appetizer Spread

• One warm dip: spinach artichoke (No. 1), whipped feta (No. 3), or hot crab dip (No. 18).
• Something bite-size and pastry: pigs in a blanket (No. 2), brie bites (No. 9), or gougères (No. 13).
• A festive centerpiece: the Christmas tree cheese platter (No. 8).
• Something fresh or seafood: shrimp cocktail (No. 11), bacon-wrapped shrimp (No. 15), or burrata crostini (No. 19).
• Make-ahead, no-oven bites: pinwheels (No. 4), deviled eggs (No. 5), and pimento cheese (No. 14).
• Hearty bites for a crowd: Swedish meatballs (No. 7), toasted ravioli (No. 16), or ham and cheese sliders (No. 20).

Christmas Party Appetizer Essentials

• A half sheet pan with cooling grid: for pastry bites, roasted shrimp, and crostini
• An acacia wood cheese board: the base for a cheese platter or grazing board
• An 8×8-inch glass baking dish: just right for a bubbling dip
• A 7-quart slow cooker: keeps meatballs warm for the whole party
• Bamboo cocktail picks: make bites easy to grab
• Disposable piping bags: for neat deviled eggs and gougères
• Airtight storage containers: for storing make-ahead fillings and leftovers

1. Hot Spinach Artichoke Dip

Cream cheese, sour cream, garlic, spinach, and marinated artichokes bake under three cheeses (mozzarella, Parmesan, and Gruyère) until bubbly and golden. It is the party dip that disappears first, every single time.

Make-ahead: Mix it a day ahead, refrigerate in the baking dish, and bake when guests arrive.

Serve with: Tortilla chips, baguette slices, crackers, or crunchy vegetables.

Tools you need: an 8×8-inch glass baking dish and a box grater

👉 Get the recipe at Spend With Pennies

2. Pigs in a Blanket

Mini cocktail smokies get wrapped in crescent roll dough, brushed with egg, and sprinkled with seeds and coarse salt. They take about 30 minutes and are always the first platter to empty, with adults and kids alike.

Swap it: Sprinkle with everything bagel seasoning instead of plain seeds.

Serve with: A trio of dips: grainy mustard, ketchup, and honey mustard.

Tools you need: a half sheet pan with cooling grid, a silicone pastry brush, and parchment paper

👉 Get the recipe at Jo Cooks

3. Whipped Feta Dip with Hot Honey

Feta and Greek yogurt whip into a creamy, tangy dip with lemon and garlic, then get a drizzle of quick homemade hot honey, basil, and toasted almonds. It takes just 10 minutes and tastes far fancier than it is.

Why it works: Sweet heat from the honey balances the salty feta, so it is hard to stop at one bite.

Serve with: Pita chips, cucumber rounds, or toasted baguette.

Tools you need: a 14-cup food processor and a Microplane zester

👉 Get the recipe at Ambitious Kitchen

4. Italian Pinwheels

Flour tortillas are layered with a pesto cream cheese spread, salami, prosciutto or ham, provolone, and peppery bits, then rolled, chilled, and sliced. One batch makes about 45 bite-size pinwheels.

Make-ahead: Roll them the night before and slice right before serving.

Best for: Big parties and potlucks, since they travel well.

Tools you need: an 8-inch chef’s knife, a large maple cutting board with juice groove, and airtight storage containers

👉 Get the recipe at Carlsbad Cravings

5. Southern Deviled Eggs

Hard-boiled eggs are filled with a creamy, tangy mix of mayo, sweet pickle relish, yellow mustard, and a dash of hot sauce, then dusted with paprika. They are a Southern holiday-table must.

Make-ahead: Cook the eggs and mix the filling a day ahead; fill just before serving.

Food safety: Keep deviled eggs chilled and don’t leave them out longer than 2 hours.

Tools you need: disposable piping bags and a deviled egg tray with lid

👉 Get the recipe at Jessica Gavin

6. Turkey, Swiss, and Cranberry Crostini

Toasted baguette slices are topped with thin turkey, melted Swiss cheese, homemade cranberry sauce, rosemary, and a little hot honey. Each bite tastes like the holidays, and the recipe makes about 24.

Swap it: Use ham instead of turkey, or skip the meat for a vegetarian version.

Time: About 30 minutes, including the quick cranberry sauce.

Tools you need: a serrated bread knife and a half sheet pan with cooling grid

👉 Get the recipe at foodiecrush

7. Swedish Meatballs

Tender beef and pork meatballs simmer in a rich, creamy gravy with a hint of soy and Dijon. Serve them with toothpicks for a party, or over mashed potatoes if they become dinner.

Make-ahead: Shape the meatballs the day before and keep them chilled. Cook them all the way through, then hold them in the sauce in a slow cooker on warm.

Best for: Buffets where guests graze for hours.

Tools you need: a 10.25-inch cast iron skillet, a 7-quart slow cooker, and bamboo cocktail picks

👉 Get the recipe at Cafe Delites

8. Christmas Tree Cheese Platter

Cubes of cheddar, marble, Havarti, and pepper cheese are layered with red and green grapes to form a Christmas tree. It needs about 20 minutes and no cooking, and it is perfect for kids to help with.

Why it works: The shape does all the decorating, so simple ingredients look festive.

Serve with: Crackers, a rosemary ‘garland,’ and a star cut from a cheese slice.

Tools you need: an acacia wood cheese board and an 8-inch chef’s knife

👉 Get the recipe at Amanda's Cookin'

9. Puff Pastry Brie Bites

Squares of puff pastry are pressed into a mini muffin pan and filled with brie, fig spread, rosemary, and toasted pecans. They come out golden and melty in about 40 minutes and make 24 bites.

Best for: Cocktail parties where you want warm, two-bite appetizers.

Swap it: Use cranberry sauce or pepper jelly in place of the fig spread.

Tools you need: a 24-cup mini muffin pan and a French rolling pin

👉 Get the recipe at Love and Lemons

10. Feta and Olive Stuffed Mushrooms

Large mushroom caps are stuffed with a Greek-inspired mix of Kalamata olives, feta, green onion, and chopped mushroom stems, with almond flour for a low-carb crunch. They’re ready in under 30 minutes.

Best for: Guests who are eating low-carb or gluten-free.

Make-ahead: Stuff the caps a few hours early and refrigerate until baking.

Tools you need: a 10.25-inch cast iron skillet and a half sheet pan with cooling grid

👉 Get the recipe at Kalyn's Kitchen

11. Classic Shrimp Cocktail

Jumbo shrimp are gently poached with lemon, chilled, and served with a zippy homemade cocktail sauce made with horseradish and Worcestershire. It is a timeless holiday appetizer that you can make ahead.

Make-ahead: Poach and chill the shrimp up to a day ahead.

Food safety: Keep shrimp on ice or chilled, and don’t leave it out longer than 2 hours.

Tools you need: an enameled cast iron Dutch oven and 4-ounce ceramic ramekins

👉 Get the recipe at Downshiftology

12. Baked Goat Cheese with Fig Jam

Creamy goat cheese bakes under vanilla-scented fig jam until warm and spreadable, then gets toasted walnuts and fresh thyme. Six ingredients, about 30 minutes, and it looks beautiful on a holiday table.

Why it works: Sweet jam and tangy cheese make a classic combination that tastes special without much work.

Serve with: Crostini, crackers, or apple slices.

Tools you need: 6-ounce ceramic ramekins and a serrated bread knife

👉 Get the recipe at The Endless Meal

13. Gougères (French Cheese Puffs)

These savory French cheese puffs are made from choux pastry with Dijon and plenty of grated cheese. They puff up light and airy and are wonderful with a glass of something sparkling.

Make-ahead: Freeze unbaked mounds, then bake straight from the freezer for fresh puffs any time.

Time: About 50 minutes for 28 to 30 puffs.

Tools you need: an enameled cast iron Dutch oven, disposable piping bags, and a half sheet pan with cooling grid

👉 Get the recipe at Once Upon a Chef

14. Southern Pimento Cheese

Freshly grated sharp cheddar, cream cheese, mayo, diced pimientos, and a little jalapeño and Creole seasoning come together in a creamy, slightly spicy spread. It is a Southern party staple.

Why it works: Grating your own cheese gives a creamier texture than pre-shredded.

Serve with: Ritz crackers, celery sticks, or as a filling for mini sandwiches.

Tools you need: a box grater and glass mixing bowls

👉 Get the recipe at Butter Be Ready

15. Bacon-Wrapped Shrimp

Extra-large shrimp are wrapped in bacon, glazed, and baked until crisp. The salty bacon and sweet glaze make them dangerously poppable.

Why it works: The creator par-cooks the bacon on a rack first, so it turns crisp before the shrimp overcooks.

Best for: Cocktail-style parties where everything is eaten standing up.

Tools you need: a half sheet pan with cooling grid and bamboo cocktail picks

👉 Get the recipe at Salt & Lavender

16. Toasted Ravioli

Cheese ravioli are breaded with bread crumbs and Parmesan, fried until crisp, and served with marinara and Alfredo for dipping. The St. Louis classic is ready in about 20 minutes.

Swap it: Use meat-filled ravioli for a heartier bite.

Serve with: Warm marinara and a sprinkle of fresh parsley.

Tools you need: an enameled cast iron Dutch oven and a digital candy and deep-fry thermometer

👉 Get the recipe at Dinner, then Dessert

17. Maple Bacon-Wrapped Brussels Sprouts

Brussels sprouts are wrapped in bacon and brushed with a maple, balsamic, and cayenne glaze, then roasted until crisp. Sweet, smoky, and a little spicy, they win over even sprout skeptics.

Time: About 50 minutes, mostly oven time.

Best for: A gluten-free, low-fuss appetizer.

Tools you need: a half sheet pan with cooling grid, a silicone pastry brush, and bamboo cocktail picks

👉 Get the recipe at Well Plated

18. Hot Crab Dip

Lump crab meat is folded into a creamy, cheesy base with lemon, chives, hot sauce, and Old Bay, then baked until bubbly. It tastes like the filling of crab rangoon, and you can assemble it ahead.

Make-ahead: Assemble the dip, cover, and refrigerate, then bake just before the party.

Serve with: Crackers, toasted baguette, or celery sticks.

Tools you need: an 8×8-inch glass baking dish and a box grater

👉 Get the recipe at Natasha's Kitchen

19. Burrata Crostini with Blistered Tomatoes

Crisp baguette toasts are topped with creamy burrata and warm garlicky blistered cherry tomatoes, then finished with fresh basil. The red, white, and green colors look made for Christmas.

Why it works: Warm tomatoes against the cool, creamy burrata make each bite feel special.

Time: About 25 minutes.

Tools you need: a serrated bread knife and a 10.25-inch cast iron skillet

👉 Get the recipe at Momsdish

20. Ham and Cheese Sliders

Soft Hawaiian rolls are layered with ham and cheese, brushed with an onion butter topping, and baked until the cheese melts. They are easy to make by the trayful and are perfect for using up holiday ham.

Best for: Feeding a crowd at a casual open house.

Make-ahead: Assemble them a few hours early, then bake right before serving.

Tools you need: a deep 9×13 glass baking dish with lid and a silicone pastry brush

👉 Get the recipe at Inspired Taste

Tips for Hosting a Christmas Appetizer Party

• Plan about 5 or 6 bites per person for a pre-dinner hour, or 10 to 12 per person if appetizers are the whole meal.
• Mix make-ahead and last-minute. Choose two or three dishes you can finish the day before so only one or two need the oven at party time.
• Food safety: don’t leave perishable appetizers out for more than 2 hours. Keep hot dips and meatballs warm in a slow cooker, set cold platters out in small batches, and refill from the fridge.

Pick a warm dip, a pastry bite, a fresh option, and one hearty bite, and your spread is set. Click through to each creator’s full recipe for exact amounts and steps.

You might also like: Christmas drinks, candied pecans, sugared cranberries, Christmas salads, and homemade eggnog.