26 All-American Appetizers for Every Party, From Potato Skins to Fried Pickles Find Buffalo wings, Baltimore-style crab cakes, and toasted St. Louis–style ravioli in this crowd-pleasing spread of starters from across the country. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on June 22, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless Whet your appetite with starters and snacks from across the 50 states, ranging from finger-food classics like pigs in a blanket and deviled eggs to fried favorites and cheesy dips. Regional specialties round out the mix — think Baltimore-style crab cakes, toasted St. Louis–style ravioli, hush puppies, and more. Whether you're making something for game day, a family get-together, or a backyard barbecue, these crowd-pleasing, all-American bites are sure to disappear fast. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 26 Fried Pickle Dip Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines Turn fried pickles into a scoopable snack with this creamy, briny dip — no deep fryer required. Buttery, toasted panko adds crunch to a tangy pickle–sour cream base. Get the Recipe Save 02 of 26 Pigs in a Blanket with Black Pepper Pastry Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl Une Femme Wines cofounder Jen Pelka takes classic pigs in a blanket up a notch by glazing the puff pastry with a mix of butter, honey, mustard, and black pepper, then rolling the pastry around the hot dogs and baking until golden and flaky. Get the Recipe Save 03 of 26 Buffalo Wings Matt Taylor-Gross / Food Styling by Amelia Rampe There’s no substitute for classic Buffalo wings when it comes to game-day snacking. Fry them in an air fryer or on the stovetop, then toss them in a buttery hot sauce and serve with creamy blue cheese dressing. Get the Recipe Save 04 of 26 Warm Spinach-Artichoke Dip Justin Walker Made with four kinds of cheese — cream cheese, Gouda, mozzarella, and Parmesan — this extra-rich baked spinach-artichoke dip is nearly effortless thanks to the use of frozen vegetables. Get the Recipe Save 05 of 26 Classic Deviled Eggs Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali Deviled eggs don't last long on any party platter. For this quintessential version, a heavy dose of mayonnaise gives the filling an extra-silky texture and rich flavor, while sharp Dijon mustard and fresh dill add acidity and brightness. Get the Recipe Save 06 of 26 Pimiento Cheese Jalapeño Poppers Food & Wine / Photo by Sara Haas Stuff and bread the peppers up to a day in advance, then all that's left to do is fry, bake, or air-fry this fan-favorite spicy snack. Keep ranch dressing on standby for dipping. Get the Recipe Save 07 of 26 Oysters Rockefeller Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Thom Driver First created at Antoine's Restaurant in New Orleans in 1899, this famous baked oyster dish was named for the Rockefeller family because of its incredibly rich sauce. Try making it at home with Emeril Lagasse's recipe. Get the Recipe Save 08 of 26 Classic Cheese Ball with Spiced Pecans Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke This retro hors d’oeuvre is savory, spreadable, and always in style. A mix of cheeses rolled into a sphere is coated with spiced pecans for crunch and extra flavor. Get the Recipe Save 09 of 26 Clams Casino Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Each buttery bite of these baked stuffed clams has salty bacon, crispy panko, and a garlicky, oregano-flecked mix of shallot and yellow bell pepper cooked in white wine. A squeeze of lemon juice brings it all into balance. Get the Recipe Save 10 of 26 Caramelized Onion Dip Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless Sure, it takes a little while to get the onions cooked down to their sweetest, stickiest state, but you can taste the effort in the intense, umami-rich flavor of the finished dip — set aside an hour to make it. Get the Recipe Save 11 of 26 Tender, Sizzling Hush Puppies Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Chef Joe Kindred shares the secret for tender, light hush puppies in this recipe from his North Carolina restaurant, creating fluffy interiors with crisp crusts. Get the Recipe Save 12 of 26 Italian Grinder Pinwheels Food & Wine / Photo by Sara Haas Roll all the usual grinder suspects — provolone, deli meats, tomatoes, vinaigrette-dressed lettuce, and peperoncini — into a tight log with lavash, then slice and serve. Get the Recipe Save 13 of 26 Crab-Stuffed Mushrooms Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Roasted mushrooms are filled with a white wine–infused mix of jumbo lump crab, Parmesan cheese, and cream cheese, then topped with garlicky, buttery cracker crumbs and more Parmesan before baking to golden perfection. Minced fresh herbs add bright, fresh pops throughout. Get the Recipe Save 14 of 26 Dirty Martini Shrimp Cocktail Food & Wine / Photo by Robby Lozano / Food Styling by Renu Dhar / Prop Styling by Josh Hoggle Upgrade the classic by poaching big, beautiful shrimp in a broth infused with lemon and shrimp shells, brining them in olive juice, and infusing jarred cocktail sauce with gin and vermouth. Get the Recipe Save 15 of 26 Crispy Potato Skins With Chorizo Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Baked three times to achieve the perfect texture, these hollowed-out potato skins are loaded with smoky chorizo and sharp cheddar, crowned with lime-infused crema, and topped with scallions, radishes, and cilantro. Get the Recipe Save 16 of 26 Crab Rangoon Dip Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle It may be a staple of Chinese American takeout, but crab rangoon is purely an American creation, invented at the tiki spot Trader Vic's in the 1950s. This indulgent dip turns the beloved appetizer into a creamy, oven-baked party starter: Sweet lump crab meets rich cream cheese and sharp cheddar, garnished with scallions and served with crispy wonton chips. Get the Recipe Save 17 of 26 Ham and Cheese Sliders Jordan Provost / Food Styling by Thu Buser Store-bought Hawaiian sweet rolls make easy work of these 30-minute sliders featuring thinly sliced ham, Swiss cheese, and a simple butter-mustard blend. Get the Recipe Save 18 of 26 Pickled Crudités with Buttermilk Dip Food & Wine / Photo by Brie Goldman / Food Styling by Annie Probst / Prop Styling by Alexandria Juhl Punch up your crudité platter by quick-pickling the veggies, then serve with a cool, creamy buttermilk dip to complement the tang. Get the Recipe Save 19 of 26 Bacon-Wrapped Scallops Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley These two-bite cocktail party scallops are quick and easy to prepare. The bacon adds a nice smoky flavor, but you can also use prosciutto or pancetta. Get the Recipe Save 20 of 26 Gouda Pimiento Cheese Dip Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser This take on the classic Southern dip from chef Jeremy Salamon incorporates sweet piquillo peppers and nutty aged Gouda. Serve with crackers or crudités. Get the Recipe Save 21 of 26 Toasted St. Louis-Style Ravioli Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford Bread your favorite store-bought refrigerated ravioli in a seasoned blend of panko and Parmesan, fry them until golden and crispy, garnish with fried herbs and more cheese, and serve with homemade or jarred marinara. Get the Recipe Save 22 of 26 Pepper Jelly Cocktail Meatballs Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Inspired by slow-cooker grape jelly meatballs, these broiled pork-and-beef meatballs are coated in a sticky, spicy-sweet sauce made with pepper jelly and chipotles in adobo sauce. Get the Recipe Save 23 of 26 Fried Cheese Curds with Buttermilk Ranch Dipping Sauce Huge Galdones / Food Styling by Christina Zerkis A rice flour mixture combined with egg, yellow mustard, and lager beer transforms white cheddar cheese curds into a savory, deep-fried appetizer. Serve with a herby buttermilk ranch sauce for dipping. Get the Recipe Save 24 of 26 Cheesy Sausage Cocktail Toasts Jennifer Causey Cookbook author Andrea Slonecker borrows from the nostalgic flavors of a childhood appetizer, swapping creamy mascarpone and robust Taleggio for the usual Velveeta. "The topping can be made a few days ahead, and it's as straightforward as browning some Italian sausage and melting in the cheeses," she writes. Get the Recipe Save 25 of 26 Baltimore-Style Crab Cakes Greg DuPree "This is the best crab cake recipe you will ever find," says Andrew Zimmern. "If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven." The recipe comes from his best friend's wife and includes minimal filler ingredients, putting the focus on the buttery crab meat. Get the Recipe Save 26 of 26 Three-Cheese Mini Macs Kana Okada Three cheeses melt into creamy macaroni baked in mini muffin tins, creating crisp-edged bites that disappear quickly at any party. Get the Recipe Save Explore more: Food Holidays & Occasions 4th of July Was this page helpful? Thanks for your feedback! Tell us why! Other Submit