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Relish trays are enjoying a revival, offering a playful, retro alternative to charcuterie boards. Rooted in Midwestern supper clubs of the mid-20th century, these appetizer spreads typically skip actual relish in favor of pickles, vegetables, dips, cheeses, and crackers — simple, crowd-pleasing ingredients that don’t demand fuss or expense. They’re designed to be versatile and low-effort, easily assembled with whatever’s on hand, though they can still be styled impressively.
Chefs across the Midwest are putting their own spins on the tradition. At Aster House in Minneapolis, 2024 F&W Best New Chef Karyn Tomlinson serves a rotating tray with smoked walleye spread, housemade Cheez-Its, and pâté for easy sharing. In Madison, Wisconsin, Joe Papach’s Harvey House leans on vintage glassware to present salmon dip, deviled eggs, and whipped ranch, while just outside of Milwaukee, the supper club Joey Gerard’s keeps it classic with crudités and green goddess, and at Cordelia in Cleveland, 2025 F&W Best New Chef Vinnie Cimino lets diners build custom trays with options ranging from carrot muhammara and farmer’s cheese with za’atar and garlic honey, to smoked fish dip with roe, crispy chicken skins with buffalo tomato ranch, and pimento cheese with smoked chili. Whether nostalgic or inventive, the relish tray proves endlessly adaptable — a canvas for both tradition and creativity.
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Za’atar Fire Crackers
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Crackers are an essential, if sometimes underlooked, component of any appetizer board. This bold, zesty option starts with storebought oyster crackers, though they taste (and look) their best after “marinating” in the spice mix for several hours.
Classic Pimiento Cheese
Matt Taylor-Gross / Food Styling by Barrett Washburne
A good relish tray should have at least two dips, ideally something spreadable (like this pimento cheese) or dunkable (like a buttermilk ranch). This pimiento cheese recipe from Justin Chapple is rich with sharp cheddar, creamy mayonnaise, and a touch of onion, apple cider vinegar, and hot sauce for balance.
Pickled Carrots
Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis
Fresh, roasted, and pickled crudités lend crunch, color, and flavor to your relish tray. Bright, tangy, and endlessly versatile, these quick-pickled carrots from 2021 F&W Best New Chef Gaby Maeda are easy to make and endlessly adaptable as a snack, garnish, side — or relish tray star.
Thomas Keller’s Quick Pickled Pearl Onions
Matt Taylor-Gross / Food Styling by Barrett Washburne
These jewel-like pearl onions, gently pickled in vinegar and spices, offer just the right tangy bite to cut through richer dishes (or relish tray dips). Thomas Keller designed the recipe as a sharp contrast for roast meats, but they work equally well alongside cheese, charcuterie, or crudités. Once you’ve perfected the brine, you’ll want to pickle everything in sight.
Buttermilk Ranch Dip
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Thom Driver
Cool, creamy, and flecked with herbs, this homemade ranch dip is as versatile as it is delicious. Buttermilk, sour cream, and mayonnaise form the tangy base, with lemon juice and fresh dill, parsley, and chives adding lift. Plus, it’s ready in just 10 minutes.
Muhammara (Roasted Red Pepper and Walnut Dip)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
For this thick, silky dip, League of Kitchens instructor Jeanette Chawki layers roasted peppers with toasted walnuts, pomegranate molasses, and a hint of heat, while finely ground crispy breadsticks add body. Its balance of sweet, smoky, and spicy makes it a standout spread for a relish tray.
Smoked Fish Dip
This smoked fish dip, inspired by Southern Soul Barbeque in Georgia, brings smoky depth, tangy brightness, and comforting creaminess to the table. This version skips onions and relish in favor of bold seasoning: lemon juice, Dijon mustard, horseradish, and Old Bay. With cream cheese and Duke’s mayonnaise for richness, it’s a true party pleaser.
Classic Cheese Ball with Spiced Pecans
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
When choosing cheese for your relish tray, go mild, go local (and/or Wisconsin-made), and go spreadable. This retro hors d’oeuvre is savory, spreadable, and always in style. A mix of cheeses rolled into a sphere, it’s coated with spiced pecans for crunch and extra flavor.
Green Curry Deviled Eggs
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
Deviled eggs are an easy and exciting addition to any relish tray. This recipe from F&W’s Liz Mervosh adds inspiration from Thailand by incorporating store-bought green curry paste into the filling. A topping of crispy puffed rice and fresh herbs adds brightness and crunch.
Chicken Liver Pâté
Diana Chistruga
Elegant yet inexpensive, this pâté makes for a classic starter, or a hearty, indulgent addition to your relish tray. Jacques Pépin’s recipe turns humble chicken livers into a silky-smooth spread with butter and aromatics. If you have the option, choose paler chicken livers, which tend to be more mellow and richer-tasting than their deep red counterparts.
Ajvar
Eric Wolfinger
This smoky, tangy eggplant and pepper spread, inspired by Paula Wolfert’s grandmother’s recipe, is a Balkan classic. With just a hint of garlic, it’s a versatile condiment that adds depth and color to any relish tray.
