15+ Thanksgiving appetizers

Thanksgiving Appetizers: Delicious Bites for a Festive Start

Thanksgiving is a time to connect with loved ones, share stories, and savor delightful food. Starting with thoughtfully prepared appetizers sets a warm, inviting tone for the meal ahead. 

Classic Favorites to Welcome Your Guests

Stuffed Mushrooms with Herbs

Ingredients:

• 20 large button mushrooms
• 1 cup breadcrumbs
• ½ cup grated Parmesan (optional or substitute with nutritional yeast)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove stems from mushrooms and chop finely.
3. In a skillet, sauté mushroom stems, garlic, and breadcrumbs in olive oil until golden.
4. Stir in parsley, Parmesan, salt, and pepper.
5. Fill mushroom caps with the mixture and bake for 20 minutes until tender.

Deviled Eggs with a Twist

Ingredients:

• 6 large eggs, hard-boiled
• ¼ cup mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Paprika and chopped chives for garnish

Instructions:

1. Peel the eggs and slice them in half. Remove yolks and mash in a bowl.
2. Mix yolks with mayonnaise, mustard, and lemon juice.
3. Pipe or spoon the filling into egg whites.
4. Sprinkle with paprika and garnish with chives.

Spinach Artichoke Dip

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, chopped
• ½ cup cream cheese
• ½ cup Greek yogurt
• ½ cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine all ingredients.
3. Transfer to an oven-safe dish and bake for 20-25 minutes until bubbly.
4. Serve with veggie sticks or whole-grain crackers.

Sweet Potato Crostini with Cranberry Relish

Ingredients:

• 1 large sweet potato, sliced into rounds
• 1 cup cranberry sauce
• ¼ cup crumbled feta cheese
• 2 tbsp chopped walnuts
• Olive oil for brushing

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush sweet potato slices with olive oil and bake for 15 minutes on each side.
3. Top with cranberry sauce, feta, and walnuts. Serve warm.

Pumpkin and Sage Hummus

Ingredients:

• 1 cup canned pumpkin puree
• 1 can chickpeas, drained
• 2 tbsp tahini
• 1 garlic clove
• 1 tsp ground sage
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Blend all ingredients in a food processor until smooth.
2. Adjust seasoning to taste.
3. Serve with pita chips or vegetable crudités.

Stuffed Mini Peppers

Ingredients:

• 10 mini bell peppers, halved and seeded
• 1 cup ricotta or low-fat cream cheese
• 1 tbsp honey
• 2 tbsp chopped chives
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix ricotta, honey, chives, salt, and pepper.
3. Spoon filling into pepper halves.
4. Bake for 10-15 minutes until peppers are tender.

Veggie Platter with Herb Dip

Ingredients:

• Assorted raw vegetables: carrots, celery, cherry tomatoes, broccoli
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 2 tbsp chopped dill

Instructions:

1. Arrange veggies on a platter.
2. Mix yogurt, lemon juice, garlic powder, and dill for the dip.
3. Serve chilled.

Roasted Brussels Sprouts with Pomegranate Seeds

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• ¼ cup pomegranate seeds
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20-25 minutes until golden.
4. Sprinkle with pomegranate seeds before serving.

Carrot and Zucchini Fritters

Ingredients:

• 1 cup grated carrot
• 1 cup grated zucchini (squeezed to remove excess water)
• ½ cup flour or gluten-free flour
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a bowl, mix grated carrot, zucchini, flour, egg, garlic powder, onion powder, salt, and pepper.
2. Form into small patties.
3. Heat olive oil in a skillet and fry fritters for 2-3 minutes on each side until golden brown.
4. Serve with a dollop of Greek yogurt or a creamy dip.

Cucumber Cups with Creamy Avocado Filling

Ingredients:

• 2 large cucumbers, cut into 1-inch thick slices
• 1 ripe avocado
• 1 tbsp lime juice
• 1 garlic clove
• 2 tbsp chopped cilantro
• Salt to taste

Instructions:

1. Scoop out a small well in each cucumber slice without cutting through the bottom.
2. In a food processor, blend avocado, lime juice, garlic, cilantro, and salt until smooth.
3. Pipe or spoon the avocado filling into cucumber cups.
4. Garnish with a sprinkle of smoked paprika or chili flakes.

Roasted Cauliflower Bites with Turmeric and Tahini

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp turmeric powder
• ½ tsp paprika
• Salt and pepper to taste
• ¼ cup tahini for dipping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, turmeric, paprika, salt, and pepper.
3. Roast on a baking sheet for 20-25 minutes until crispy.
4. Serve with tahini as a dip.

Caprese Skewers

Ingredients:

• 20 cherry tomatoes
• 20 small mozzarella balls (or vegan alternative)
• 20 fresh basil leaves
• 2 tbsp balsamic glaze
• Toothpicks or small skewers

Instructions:

1. Thread cherry tomatoes, mozzarella balls, and basil leaves onto toothpicks.
2. Drizzle with balsamic glaze before serving.

Savory Pumpkin Scones

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground sage
• ½ cup pumpkin puree
• ⅓ cup cold butter (or plant-based alternative)
• ⅓ cup milk (or plant-based milk)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flour, baking powder, salt, and sage. Cut in butter until crumbly.
3. Add pumpkin puree and milk, mixing until a dough forms.
4. Roll out dough, cut into small triangles, and bake for 15-18 minutes.

Lentil and Walnut Pâté

Ingredients:

• 1 cup cooked lentils
• ½ cup walnuts, toasted
• 1 small onion, diced
• 1 garlic clove
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil until softened.
2. In a food processor, combine lentils, walnuts, sautéed onion and garlic, thyme, salt, and pepper. Blend until smooth.
3. Chill and serve with whole-grain crackers or veggie sticks.

Creative Presentation Tips

• Add Natural Elements: Use wooden boards, garnishes like rosemary sprigs, or decorative mini pumpkins.
• Play with Colors and Heights: Arrange dishes to highlight their textures and vibrant ingredients.