New Year’s Eve always sneaks up on me.
One minute I’m thinking we’ll keep it low key, and the next minute I’m staring at my kitchen wondering how I’m supposed to feed a crowd without spending the whole night cooking.
I want snacks that feel fun and festive, not boring, and I definitely want things people can grab while counting down to midnight.
That’s why I pulled together these 31 New Year’s appetizers.
They’re super easy, crowd friendly, and perfect for grazing all night.
You’ll get simple ingredients, quick steps, and ideas you can actually pull off while hosting.
What You Might Need
- Toothpicks or small skewers
- Sheet pans and parchment paper
- A slow cooker or air fryer
- Small bowls for dips
- Party plates and napkins
1. Mini Spinach Artichoke Cups
Ingredients
- 2 cups frozen spinach, chopped and thawed
- 6 oz artichoke hearts, drained and chopped
- ½ teaspoon minced garlic
- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, softened
- ¾ cup shredded mozzarella cheese, divided
- ½ teaspoon garlic salt with parsley flakes
- Black pepper, to taste
- 1 (8 oz) can refrigerated seamless crescent dough
Instructions
Preheat the oven to 375°F. In a bowl, mix the spinach, artichoke hearts, garlic, Parmesan, cream cheese, and half of the mozzarella cheese, then season with garlic salt and black pepper.
Roll the crescent dough into an 8×12-inch rectangle and cut into 24 squares.
Lightly grease a mini muffin tin, press one dough square into each cup, add a teaspoon of the spinach mixture, and top with the remaining mozzarella. Bake for 15–17 minutes until golden, then let cool for a few minutes before serving.
2. Honey BBQ Meatballs
Ingredients
- 1 pound ground beef
- 1 large egg
- ¼ cup breadcrumbs
- ⅓ cup finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon freshly chopped parsley
- ½ teaspoon salt
- 1 tablespoon prepared honey BBQ sauce
Ingredients for the Honey BBQ Sauce
- 1 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a microwave-safe bowl, mix the BBQ sauce, honey, and Sriracha, heating in 30-second intervals and stirring until smooth.
In a large bowl, combine the ground beef, egg, breadcrumbs, onion, garlic, parsley, salt, and 1 tablespoon prepared honey BBQ sauce, mixing until fully incorporated. Roll the mixture into about 36 small meatballs and place them on the baking sheet.
Bake for 12 minutes, flipping halfway through, until golden and cooked through.
Transfer the meatballs to a bowl, pour the sauce over them, gently toss to coat, and serve warm.
3. Cream Cheese Stuffed Mini Peppers
Ingredients
- Mini sweet peppers
- Cream cheese
- Everything bagel seasoning
Instructions
Slice peppers in half and remove seeds. Fill each half with softened cream cheese and sprinkle seasoning on top. Chill until ready to serve or bake at 375°F for 10 minutes if you want them warm.
4. Shrimp Cocktail Cups
Ingredients
- Cooked shrimp
- Cocktail sauce
- Lemon wedges
Instructions
Spoon cocktail sauce into small cups or glasses. Add a shrimp or two and finish with a squeeze of lemon. Keep chilled until serving time.
5. Buffalo Chicken Dip
Ingredients
- Shredded chicken
- Cream cheese
- Buffalo sauce
Instructions
Mix all ingredients in a baking dish until smooth. Bake at 350°F for 25–30 minutes until hot and bubbly. Serve with chips or celery sticks.
Or, you can crockpot this easily!
6. Air Fryer Mozzarella Sticks
Ingredients
- Mozzarella sticks
- Eggs
- Breadcrumbs
Instructions
Dip cheese sticks in egg, then breadcrumbs. Freeze for 30 minutes so they hold their shape. Air fry at 390°F for 6–8 minutes until golden.
7. Bacon Wrapped Dates
Ingredients
- Dates
- Bacon (1 packaged, cooked)
Instructions
Wrap each date with half a strip of bacon and secure with a toothpick. Place on a lined baking sheet and bake at 400°F for 18–22 minutes, flipping halfway. Let cool slightly before serving.
8. Mini Cheeseburger Sliders
Ingredients
- Slider buns
- 1 lb. Ground beef
- Cheese
Instructions
Cook beef patties and season lightly with salt. Place on buns with cheese and bake at 350°F for 10 minutes until melty. Slice and serve warm.
9. Caprese Skewers
Ingredients
- Cherry tomatoes
- Mozzarella balls
- Basil
Instructions
Thread tomato, mozzarella, and basil onto skewers. Drizzle with balsamic glaze just before serving. Chill until ready.
10. Jalapeño Popper Dip
Ingredients
- 1 lb Cream cheese
- Jalapeños
- Bacon (8 slices choped up)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup Cheddar cheese
- 1/2 cup Parmesan cheese ,
- 3 sliced green onion for garnish
Instructions
Mix all ingredients and spread into a baking dish. Bake at 375°F for 20–25 minutes until bubbly. Serve hot with tortilla chips.
11. Parmesan Zucchini Chips
Ingredients
- 2 cups zucchini slices (about 2 medium zucchini, sliced thin)
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Toss zucchini with olive oil and Parmesan. Bake at 425°F for 18–22 minutes until crispy. Serve immediately.
12. Sausage Rolls
Ingredients
- Sausage
- Puff pastry
Instructions
Wrap sausage in pastry and cut into bite-sized pieces. Bake at 400°F for 20–25 minutes until golden. Cool slightly before serving.
13. Cranberry Brie Bites
Ingredients
- 2 sheets frozen puff pastry, thawed overnight in the refrigerator
- 8 ounces Brie cheese
- 1 cup cranberry sauce or whole berry cranberry jam
- 1 teaspoon flaky sea salt
- ½ cup finely chopped raw pecans
- 4 sprigs fresh rosemary, cut into small pieces
- Nonstick cooking spray
Instructions
Preheat the oven to 375°F and generously spray mini muffin pans. Cut puff pastry into squares, press into the pans, fill each with a cube of Brie, a teaspoon of cranberry sauce, a sprinkle of salt and pecans, then bake for 18–20 minutes until golden and bubbly; garnish with rosemary before serving.
14. Pigs in a Blanket
Ingredients
- Package of mini hot dogs (you can use regular hot dogs, just cut them to size)
- Crescent roll dough (in the can works just fine)
- Melted butter
- Course salt
Instructions
Wrap crescent dough around hot dogs and place on baking sheet. Brush your pigs in a blanket appetizers with melted butter, and sprinkle with coarse salt.
Bake at 375°F for 12–15 minutes until golden. Serve with mustard or ketchup.
15. Loaded Potato Bites
Ingredients
- 1½ pounds baby red potatoes, rinsed and well drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¾ cup shredded cheddar cheese, divided
- ½ cup plus 2 tablespoons sour cream, divided
- 2 ounces cream cheese, softened
- ¼ cup plus 2 tablespoons HORMEL® Real Bacon Bits, divided
- ½ teaspoon seasoned salt
- Freshly ground black pepper, to taste
- 1 tablespoon minced fresh chives
Instructions
Preheat the oven to 375°F. Spread the potatoes on a baking sheet, drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender.
Let cool slightly, then slice off the tops and scoop out the centers, leaving a thin rim so the skins hold their shape.
Add the scooped potato to a bowl with ½ cup cheddar, ½ cup sour cream, cream cheese, ¼ cup bacon bits, seasoned salt, and pepper, then mix until creamy.
Spoon the mixture back into the potato skins, top with the remaining cheese, and bake for 5–7 minutes until heated through.
Finish with small dollops of sour cream, the remaining bacon bits, and chives before serving
16. Veggie Cups
Ingredients
- Fresh vegetables
- Ranch dip
Instructions
Add ranch to the bottom of small cups. Stand veggies upright inside. Chill until serving.
17. Quesadilla Wedges
Ingredients
- Tortillas
- Shredded cheese
Instructions
Fill tortillas with cheese and cook until golden. Slice into wedges and serve warm with salsa.
18. Smoked Salmon Crostini
Ingredients
- 1–2 baguettes, sliced into ¼-inch rounds (about 30–35 slices)
- Olive oil spray
- 8 oz cream cheese, softened
- Juice of 1 small lemon
- 2 tablespoons fresh dill, chopped
- 1 fresh garlic clove, crushed
- Salt, to taste
- Freshly cracked black pepper
- 8 oz cold smoked salmon
For garnish
- Capers
- Fresh dill
Instructions
Spray baguette slices lightly with olive oil and toast at 375°F for 8–10 minutes until golden and crisp.
Mix the cream cheese, lemon juice, dill, garlic, salt, and pepper until smooth, then spread on the crostini, top with smoked salmon, and finish with capers and fresh dill before serving.
19. Slow Cooker Spinach Dip
Ingredients
- 10 oz frozen chopped spinach, thawed and patted dry
- ½ cup light sour cream
- ¾ cup low-fat Greek yogurt
- ½ cup freshly grated Parmesan cheese
- 8 oz canned water chestnuts, diced
- 1 garlic clove, crushed
- 1½ cups shredded low-fat mozzarella cheese
- ⅛ teaspoon ground black pepper
Instructions
Combine all ingredients in a large bowl and mix until everything is evenly blended.
Transfer the mixture to a slow cooker and cook on high, stirring occasionally, until hot and creamy, then switch to warm and serve with baked pita chips or crackers.
20. Chicken Taquitos
Ingredients
- 3 oz cream cheese, softened
- ¼ cup salsa (red or green)
- 1 tablespoon lime juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- 2 garlic cloves, minced
- 3 tablespoons chopped cilantro or parsley
- 2 small scallions, diced
- 2 cups shredded cooked chicken
- 1 cup pepper jack cheese
- 12 (6-inch) flour tortillas
- Cooking spray
- Kosher salt
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until smooth, then stir in the chicken and cheese.
Warm the tortillas in the microwave until pliable, spoon about 3 tablespoons of filling onto each, roll tightly, and place seam side down on the baking sheet.
Lightly spray with cooking spray, sprinkle with kosher salt, and bake for 15–20 minutes until crisp and golden. Serve warm with salsa, sour cream, or guacamole.
21. Cheese Ball Bites
Ingredients
- 1½ blocks cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper
- 8 slices bacon
- ⅓ cup roasted salted pecans, finely chopped
- ⅓ cup fresh chives, chopped
- 18 pretzel sticks
Instructions
Cook the bacon until crispy, then crumble and set aside to cool.
Mix the cream cheese, cheddar, garlic powder, paprika, salt, and pepper until smooth, then roll into small balls, coat with bacon, pecans, and chives, and insert a pretzel stick into each one before chilling until firm.
22. Nacho Cups
Ingredients
- 1 pound boneless, skinless chicken
- 2 teaspoons taco seasoning
- 24 wonton wrappers
- 1 cup salsa
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- ¼ cup sliced black olives
- Diced cilantro, for garnish
Instructions
Preheat the oven to 375°F. Cook the chicken in a skillet with taco seasoning for about 10 minutes per side or until fully cooked, then shred and toss with the salsa.
Spray a mini muffin pan, press wonton wrappers into the cups, and bake for 5 minutes until lightly golden.
Fill each cup with the chicken mixture, top with cheese, and bake for another 12–15 minutes until melted. Finish with sour cream, black olives, and a sprinkle of cilantro before serving.
23. Garlic Breadsticks
Ingredients
- 1 batch premade pizza dough
- ½ cup butter, melted
- ⅛ cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 tablespoon minced garlic
- 1 teaspoon garlic salt
Instructions
Preheat the oven to 450°F and divide the pizza dough into 15 even pieces, rolling each into a 6-inch stick.
Whisk together the melted butter, Parmesan, parsley, garlic, and garlic salt, brush generously over the dough sticks, place them on a cornmeal-dusted baking sheet, and bake for 8–10 minutes until golden.
Remove from the oven and brush with the butter mixture again before serving warm.
24. Fruit and Cheese Skewers
Ingredients
- 1 cup cheese cubes (cheddar, mozzarella, Colby Jack, or Gouda)
- ½ cup fresh strawberries
- ¼ cup blackberries
- ¼ cup red or green grapes
- 15 fresh mint leaves
Optional for serving
- Honey or whipped cream
Instructions
Thread pieces of cheese, fruit, and mint leaves onto skewers in any order you like.
Serve immediately or refrigerate for up to one day, then drizzle with honey or serve with whipped cream if desired.
25. Bang Bang Shrimp
- 1 pound medium shrimp, peeled and deveined
- ½ cup buttermilk
- ½ cup cornstarch
- Oil for frying
For the bang bang sauce
- ½ cup mayonnaise
- ¼ cup sriracha
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon honey
Instructions
Place the shrimp in a bowl with the buttermilk and toss until well coated, then drain and shake off the excess.
Coat each shrimp in cornstarch and set aside. Whisk together the mayonnaise, sriracha, sweet chili sauce, and honey in a separate bowl.
Heat oil in a deep skillet to 375°F and fry the shrimp for about 2 minutes per side until lightly golden, then transfer to a paper towel-lined plate.
Toss the hot shrimp in the sauce and serve immediately.
26. Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Kosher salt, to taste
- Ground black pepper, to taste
- Paprika, for garnish
Instructions
Bring a pot of water to a boil, then lower the heat so the water stops bubbling. Carefully add the eggs, bring the water back to a boil, and cook for 14 minutes.
While the eggs cook, prepare an ice water bath. Transfer the eggs to the ice bath once done and let them cool completely.
Peel the eggs, slice them in half lengthwise, and remove the yolks to a bowl. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Spoon the mixture back into the egg whites and finish with a light sprinkle of paprika before serving.
27. Chicken Asian Wings
Ingredients
- 2 lbs chicken wings, tips removed and separated
- 2 garlic cloves, smashed
- 1½-inch piece fresh ginger, coarsely chopped
- Zest and juice of 1 lime
- 2 tablespoons light brown sugar, packed
- 2 tablespoons chili garlic sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1½ teaspoons kosher salt
- 3 tablespoons sesame oil
For garnish
- Sliced scallions
- Sesame seeds
- Lime wedges
Instructions
Whisk together the garlic, ginger, lime zest and juice, brown sugar, chili garlic sauce, rice vinegar, soy sauce, hoisin sauce, salt, and sesame oil in a bowl.
Place the chicken wings in a large zip-top bag, pour in the marinade, seal, and toss until fully coated. Refrigerate for at least 4 hours, though overnight gives the best flavor.
When ready to cook, preheat the oven to 350°F and line a baking sheet with nonstick foil. Arrange the wings on the pan, reserving the marinade, and bake for about 1 hour, turning a couple of times until cooked through and browned.
Strain the reserved marinade into a saucepan, add ½ cup water, and boil for about 10 minutes until slightly thickened.
Garnish the wings with sesame seeds and scallions and serve with the sauce and lime wedges on the side.
28. Antipasto Skewers
Ingredients
- 20 long wooden skewers
- 1 (16 oz) package cheese tortellini
- 40 large olives (Castelvetrano or Kalamata)
- 40 cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 torn basil pieces
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers, seeded and finely chopped
Ingredients for the Dressing
- ½ cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- ½ cup loosely packed fresh basil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 fresh garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the tortellini according to the package directions, then drain and rinse under cold water to stop the cooking. Prepare the dressing by blending all dressing ingredients until smooth. In a large bowl, toss the tortellini and mozzarella balls with about ⅓ cup of the dressing, then refrigerate for at least 15 minutes or up to 4 hours.
To assemble, thread the tortellini, olives, tomatoes, meats, cheeses, basil, artichokes, and roasted red peppers onto the skewers in any order you like. Arrange the skewers on a serving platter and drizzle lightly with extra dressing just before serving.
29. Cheese, Meat and Crackers Board
Ingredients
- 1 sleeve of square crackers (buttery or herb crackers work best)
- 12–16 slices salami (or similar cured meat)
- 1 small bowl mixed olives (green and kalamata)
- 1 small wheel of brie cheese
- 2–3 fresh rosemary sprigs (optional, for garnish)
- 1 white serving board or cutting board (preferably with a handle)
Instructions
Place the board vertically, then stack the crackers in two neat columns on the top-left and fan the salami in overlapping slices on the top-right for a clean, balanced start.
Add a small bowl of olives below the crackers and place the wheel of brie on the bottom-right, leaving a little breathing room so each item feels intentional.
Finish by tucking in a few rosemary sprigs, brushing away crumbs, and straightening everything so the board looks polished and evenly arranged.
30. Chocolate Covered Strawberries
Ingredients
- 2 pounds fresh strawberries, stems attached
- 12 ounces dark chocolate (or bittersweet, semi-sweet, or milk chocolate)
- 10 ounces white chocolate or white candy melts
Instructions
Wash the strawberries and pat them completely dry so the chocolate sticks properly. Melt the dark and white chocolate separately using a double boiler or microwave at 50 percent power in 30-second intervals, stirring between each round until smooth.
Dip each strawberry into the chocolate and place on parchment paper to set, adding toppings or drizzling with the contrasting chocolate while still wet.
Let the strawberries sit at room temperature until hardened or refrigerate for about 15 minutes to firm up quickly.
31. Soft Pretzel Bites
Ingredients
- ½ cups warm milk or water (110–115°F)
- 1 tablespoon brown sugar
- 1 (0.25 oz) packet active dry yeast
- 4½ cups all-purpose flour, plus more if needed
- 2 tablespoons melted butter, plus extra for brushing
- 1 teaspoon fine sea salt
- 9 cups water
- ⅓ cup baking soda
- 1 large egg, whisked with 1 tablespoon water
- Pretzel salt or coarse sea salt, for sprinkling
Instructions
Whisk the warm milk and brown sugar together, sprinkle the yeast on top, and let it sit for 5 minutes until foamy.
Add the flour, melted butter, and salt, then knead by hand or with a mixer for about 4 minutes until smooth, adding more flour if sticky.
Place the dough in a lightly oiled bowl, cover, and let rise for 20–30 minutes until doubled.
Preheat the oven to 450°F and line two baking sheets with parchment paper. Bring the water and baking soda to a boil.
Divide the dough into 12 pieces, roll into ropes, and cut into 1-inch bites.
Boil the bites in batches for about 30 seconds, transfer to the baking sheets, brush with egg wash, sprinkle with salt, and bake for 12–14 minutes until golden.
Brush with extra butter if desired and serve warm.
Simple New Year’s Appetizers for You
I can’t wait to ring in the New Year with these appetizers and dips. I love hanging out with my family and friends and with these yummy dishes I’m sure everyone will enjoy themselves!
