:max_bytes(150000):strip_icc():format(jpeg)/Chipotle-Butter-Steak-Bites-FT-MAG-RECIPE-1125-af0d8229d91e47d488410b6584b5d1bb.jpg)
Snacks and small bites are where a party finds its groove. They’re easy to share, load up and pass on a platter, and take on the go. Classics like pigs in a blanket and dips keep guests happy (and hovering), and a smart mix of traditional and new makes the spread stand out. This collection of reliable recipes hits that sweet spot — and takes pressure off the host — with short cook times, simple make-aheads, and clever ways to use pantry staples.
Love these recipes? Join MyRecipes to save them all with one click. It’s easy, convenient, and free!
Feta-Stuffed Marinated Olives
Tangy feta–stuffed olives marinated in za’atar, lemon peel, and jalapeño add a fragrant, briny kick — perfect for upgrading any charcuterie or cheese board.
Spinach Dip Hot Bread
If you’re a fan of spinach dip, you’ll love this cheesy appetizer that nestles the gooey, delicious dip in a toasty sliced sourdough boule with buttery béchamel sauce, spinach, and a gentle kick of heat from Calabrian chiles.
Smoked Salmon Deviled Eggs
Morgan Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
This smoky spin on classic deviled eggs from Michael Mina tops the creamy mayonnaise-and-egg-yolk filling with flakes of smoked salmon and a cornichon for acidity. Don’t forget a sprinkle of Old Bay for extra visual appeal.
Dirty Martini Dip Mini Stuffed Potatoes
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
These stuffed potatoes are tiny and big on flavor. Roasted baby Yukon Golds are stuffed with a sharp blue cheese and cream cheese filling. A hint of olive brine in the filling boosts the brightness and complements the chopped, gin-marinated Castelvetrano olives garnish.
Chipotle Butter Steak Bites
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Bite-size cubes of rib-eye or strip steak sear in a ripping-hot, cast-iron skillet until deeply caramelized yet juicy inside. A silky butter sauce spiked with chipotles in adobo ties it all together. These are great for a gathering or for a quick weeknight dinner when you find yourself in a hurry.
Cheese Straws
Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster
If this is the last cheese straw recipe you’ll ever make, you’re in excellent hands with the legendary duo Edna Lewis and Scott Peacock. You won’t need special tools to create the straws’ signature straight or wavy shapes — just cut the dough into long strips and shape as you like.
Mushroom Flatbread with White Miso
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Make the most of store-bought flatbread by topping it with umami-rich oven-roasted mushrooms and a two-ingredient miso cream sauce. Our testers preferred the tenderness of the Trader Joe’s precooked pizza crust, but you can use your favorite flatbread brand.
Bacon and Cheese Pigs in a Blanket
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Juicy cocktail sausages get wrapped in par-cooked bacon and a strip of American cheese, then tucked into store-bought crescent roll dough and baked until golden. Serve with stone-ground mustard and watch them disappear.
Pineapple Teriyaki Chicken Bites
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Homemade pineapple cordial — a simple syrup made with fresh pineapple juice — comes together with chiles, garlic, and ginger, plus store-bought teriyaki sauce, to coat tender chicken breast pieces. Double down on the pineapple by caramelizing chunks until golden brown to amplify the fruit’s natural sweetness. Serve without the rice to keep these easy to grab and go.
Crispy Oven-Fried Brussels Sprouts
Food & Wine / Photo Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
These roasted brussels sprouts deliver shatteringly crisp edges and tender centers, a craveable combo that made them a restaurant staple and put a once unpopular vegetable on the map. A tangy sun-dried tomato aïoli, bright with lemon, is perfect for dipping.
Caramelized Five-Onion Dip
Low-and-slow cooking caramelizes shallots; scallions; and sweet, yellow and red onions for a rich, savory five-onion dip. Serve with chips, crusty bread, or your favorite crudités.
Thai-Style Shrimp Cocktail
2016 Food & Wine Best New Chef Kris Yenbamroong gives a classic shrimp cocktail a Thai spin. Two no-cook sauces — a nam jim seafood sauce with fish sauce, lime juice, garlic and Thai chiles, and a garlicky lemon aioli — make this small bite party-ready and packed with flavor.
Pepper Jelly Cocktail Meatballs
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Sweet-and-spicy, bite-sized pork-and-beef meatballs are glazed with a sticky sauce made with pepper jelly and chipotles in adobo. Using a cookie scoop makes shaping quick and uniform; skewer them with toothpicks for an easy, no-mess snack.
Tomatillo Toasts with Prosciutto and Manchego
Christopher Testani
These toasts are inspired by pan con tomate, a popular Catalan tapa in which crusty bread is topped with juicy tomatoes. Here, Justin Chapple adds thin slices of salty prosciutto and shaved Manchego to boost umami.
