53 Vegetarian Appetizers to Please Every Party Guest

1/53
Cheesy Samosa Puffs
For the ultimate in crispy, cheesy vegetarian appetizers, grab some store-bought puff pastry and fill it with cheddar and spiced potatoes before baking until golden brown. Serve with ketchup, green chutney, or both. See recipe.
Photo by Joseph De Leo, Food Styling by Lillian Chou
2/53
Deviled Eggs
Intimidated by this retro classic? This Gourmet recipe is the key to success. Add extra flavor with smoked paprika, pickled shallots, a little harissa, or your favorite spice blend. Top with capers and crunchy fried onions if you like. See recipe.
Photo by Travis Rainey, Styling by Joseph De Leo
3/53
Crudités With Chile-Lime Salt
Vegetarian hors d’oeuvres don’t get much simpler than a veggie tray, but your version will definitely beat any store-bought dip. Here, a zesty spiced salt wakes up any sliced raw fruit or vegetable. This recipe calls for cucumbers, oranges, radishes, and jicama, but you can throw in others as well. See recipe.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
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4/53
Cheddar and Herb Gougères
Once you know how to make pâte à choux, you’ll have endless options for vegetarian starters and snacks. These airy cheese puffs are flavored with sharp cheddar and dill, but you can play with a wide array of options. Feel free to pipe the gougères and freeze them for a future soirée. See recipe.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
5/53
Vegetarian Buffalo “Meatballs” With Blue Cheese Dip
Forget about hot wings—these spicy bites combine white beans and mushrooms for a meatless take on a favorite party snack. They’re ready in just 35 minutes. See recipe.
Photo by Chelsea Kyle, Food Styling by Ali Nardi
6/53
Figs-in-a-Blanket With Goat Cheese
Wrap spicy honey-glazed figs and creamy goat cheese in puff pastry for this fun vegetarian play on pigs-in-a-blanket. We like the bright tartness of chèvre here, but feel free to substitute any vegetarian-friendly cheese you prefer. See recipe.
Photo by Chelsea Kyle, Food Styling by Ali Nardi
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7/53
Stuffed Mushrooms
These hot and crunchy bites never fail. But be sure to use a vegetarian-friendly Parmesan for folks who avoid animal rennet. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
8/53
Polenta Bites With Wild Mushrooms and Fontina
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkle of grated Fontina, then bake again until melty. See recipe.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
9/53
Chaat Masala Mixed Nuts With Cornflakes
These tangy, spicy nibbles get extra crunch from the cornflakes, and extra heat from a flurry of cayenne. You can prep them a week before serving. See recipe.
Photo by Joseph De Leo, Food Styling by Lillian Chou
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10/53
Warmed Spiced Olives
Got ten minutes to make an easy vegetarian appetizer? Then you can pull together this warm, richly-spiced bowl of olives mixed with lemon zest, bay leaves, oil, and Aleppo-style pepper. See recipe.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
11/53
Homemade Cheese Spread With Garlic and Herbs
Here’s a DIY version of flavored, spreadable Gournay cheese. You’ll just need cream cheese, parsley leaves, chives, and unsalted butter. It’s great on little toasts or crackers. See recipe.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
12/53
Buffalo Cauliflower
We always recommend these spicy bites to anyone looking for vegetarian appetizer recipes. Just add celery sticks on the side. See recipe.
Photo by Joseph De Leo, Food Styling by Drew Aichele
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13/53
Panisses With Sage Leaves and Lemon
These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture. We like to add a final touch: lemon wedges and sage leaves quickly fried in oil. See recipe.
Photo by Peden + Munk
14/53
Creamy Avocado Dip With Scallions
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole. See recipe.
Photo by Chelsea Kyle, Food Styling by Ali Nardi
15/53
Broccoli and Garlic-Ricotta Toasts With Hot Honey
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish. If you don’t have ricotta on hand, mix your roasted garlic with mayonnaise instead. See recipe.
Photo by Alex Lau, Food Styling by Sue Li
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16/53
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
Just look at this savory-sweet dish of juicy baked fresh tomatoes, decorated with soft cheese and a hint of garlic. It’s pretty enough to draw guests to the snack station. This easy vegetarian appetizer is best served over toasted baguette slices. Since you’re warming cherry tomatoes until they’re sweet and jammy, this is a great sub for bruschetta when tomato season is over. See recipe.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews
17/53
Chile con Queso
This silky, cheesy dip celebrates New Mexico’s famous Hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some home. Out of season, you can make this dip with frozen or canned chiles. See recipe.
Photo by Joseph De Leo, Food Styling by Drew Aichele
18/53
Parsnip-Wrapped Devils on Horseback
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack in the savory flavor. Check the cheese packaging to make sure the one you buy is vegetarian-friendly. See recipe.
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
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19/53
Shredded Brussels Sprout and Ricotta Toast
A bright tangle of shredded brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast. Serve it as a meatless starter at your next party. See recipe.
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
20/53
Butternut Squash Soup
If you’re looking for hearty vegetarian appetizer ideas, consider serving mugs or bowls of this vegan-friendly soup, made with sweet butternut squash, ginger, and vegetable broth and garnished with crunchy toasted pumpkin seeds. See recipe.
Photo by Elizabeth Coetzee, Food styling by Judy Haubert
21/53
3-Ingredient Smoked Mozzarella Sticks
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks. Instead, you'll wrap smoked mozzarella in egg roll wrappers, then quickly fry in a large, nonstick skillet. See recipe.
Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
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22/53
Creamy Pinto Bean Dip
Here’s another quick and easy vegetarian recipe that’s a guaranteed hit. Serve this lightly spiced, last-minute bean dip with tortilla chips and watch it disappear in short order. (It’s also great on nachos alongside dollops of sour cream and chunks of avocado, or spread into hard-shell tacos with shredded lettuce and pico de gallo.) See recipe.
Photo by Chelsea Kyle, Food Styling by Ali Nardi
23/53
Savory Mushroom and Parmesan Palmiers
Store-bought puff pastry makes these savory bite-sized appetizers a snap to prep for your next gathering. Use any extra sheets of pastry to wrap a wheel of Brie for baking. (Whether you top it with cranberry sauce is up to you.) See recipe.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
24/53
Mutabbal Shamandar
This beet-tahini dip adds great rosy color to your appetizer table. Just add flatbread or crackers and crunchy vegetables. See recipe.
Photo by Joseph De Leo, Food Styling by Susan Ottaviano
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25/53
Baked Three-Cheese Onion Dip With Chive and Pepperoncini
When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the added appeal of three cheeses and tangy pepperoncini. See recipe.
Photo by Michael Graydon & Nikole Herriott
26/53
Quick-Pickled Charred Vegetables
To make this pickled vegetable medley, grill up sturdy vegetables (like fennel, carrots, kohlrabi, daikon, onion, and jícama) and then coat and toss them in brine. See recipe.
Photo by Christina Holmes
27/53
Kashk Bademjoon
You can go for a checkerboard pattern when putting the finishing touches on this garlicky eggplant dip—or scatter the toppings all over, Jackson Pollock–style. See recipe.
Photo by Farrah Skeiky
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28/53
Miso-Maple Walnuts
Some candied nuts are fussy; these are easy and delightfully savory-sweet. Almonds also work with this method—and you can make your batch up to a week ahead. See recipe.
Photo by Joseph De Leo, Food Styling by Lillian Chou
29/53
Sikil P’aak
Your tortilla chips are craving this roasted tomato and pumpkin seed dip. Stir in some fresh cilantro just before digging in. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
30/53
Artichoke and Feta Tarts
Puff pastry and jarred marinated artichokes make quick work of this impressive meatless starter. If you don’t have marinated artichoke hearts on hand, thawed frozen ones work too. See recipe.
photo by Hirsheimer & Hamilton
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31/53
Jalapeño Poppers With Smoked Gouda
The moderate heat of jalapeños is a perfect counterbalance to a rich filling that combines cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars. See recipe.
Photo by Christina Holmes
32/53
Fava Bean Aguachile
This seafood-free aguachile recipe from Epi contributor Paola Briseño-González is one of our best vegetarian appetizers for adding bright, refreshing flavors to a table that’s otherwise laden with richer dishes. See recipe.
Photo by Travis Rainey, Food Styling by Micah Marie Morton
33/53
Relish Tray
This retro platter of pickled vegetables and crudités is the perfect partner for an ice-cold martini. The colorful assortment features carrots, radishes, celery, cornichons, and pitted black olives. See recipe.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
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34/53
Roasted Beet Dip With Hazelnuts and Goat Cheese
Combine sweet roasted beets, nutty toasted hazelnuts, and creamy goat cheese into a vegetarian play on pâté. It’s an earthy-yet-light spread that brings festive autumnal vibes. See recipe.
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Katherine Sacks
35/53
Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds
These snaggable, snackable wedges are perfectly seasoned. To be honest, they have more in common with a bowl of party mix than any perfunctory salad. See recipe.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
36/53
Pumpkin Kolokithopita (Greek Phyllo Pastries)
You can fill phyllo pastry with pretty much anything. We love feta cheese and spinach, but also walnuts and cinnamon. This particular recipe calls for pumpkin and honey—the result is a sweet and savory vegetarian snack idea everyone will love. See recipe.
Photo by Dayna Smith
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37/53
Goat Cheese Croquettes
Each bite of these croquettes bursts with creamy goat cheese, slathered in sweet and tangy quince paste. We’re talking primo finger food here. See recipe.
Photo by Keirnan Monaghan and Theo Vamvounakis
38/53
Creamy Cauliflower Dip
Figuring out Thanksgiving appetizers? This creamy vegetable dip is the ideal pre-dinner bite that will whet the appetite without filling you up before the big meal. See recipe.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
39/53
Carrot Tart With Ricotta and Almond Filling
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer, while a zesty carrot top garnish provides a nice pop of color and flavor. See recipe.
Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
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40/53
Hot Pimento Cheese Dip
This hot cheese dip is velvety-smooth and a little smoky, thanks to canned chipotle in adobo. Pair with Ritz crackers, crunchy bell pepper slices, and store-bought or homemade pretzels. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
41/53
Fried Zucchini Blossoms
These crispy battered zucchini blossoms are exceptional alongside a French 75 or Aperol spritz. Serve them as soon as you’ve sprinkled on a touch of flaky salt. See recipe.
Photo by Joseph De Leo, Food Styling by Sean Dooley
42/53
Smoked Feta Dip
Grilling the cheese gives this tangy dip a bit of smoky flavor. Add fluffy homemade pita and crunchy cucumber spears for an impressive game day or holiday starter. See recipe.
Photo by Ken Goodman
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43/53
Carrot, Onion, and Spinach Bhajias With Mango Chutney
You’ll grate carrots, onion and ginger to make these crispy fritters, but the best part might be the bourbon-spiked mango chutney. See recipe.
Photo by Martin Poole
44/53
Endive Cups With Beet, Persimmon, and Marinated Feta
Endive cups are ideal as passed appetizers—there’s no fork required for eating, and all the flavors come together in one bite. The tangy feta here nicely contrasts the sweetness of the salad and the bitterness of the endive leaf. See recipe.
Tara Donne, food and prop styling by Diana Yen
45/53
Zucchini Fritters
The trick to these fritters is making sure to squeeze out as much liquid from the zucchini as possible before combining it with the other ingredients. See recipe.
Christina Holmes
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46/53
Mutabbal Silik
Transform Swiss chard and a jar of tahini into a creamy, nutty, garlicky dip garnished with lemony sumac and Aleppo-style pepper. See recipe.
Photo by Joseph De Leo, Food Styling by Susan Ottaviano
47/53
Root Vegetable and Farmers Cheese Galette
This galette takes root vegetables to the next level. The leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress. See recipe.
Tara Donne, food and prop styling by Diana Yen
48/53
Hot and Crunchy Avocado Fries
To make these spicy baked avocado fries, you’ll need avocados, ground flax, breadcrumbs, chili powder, egg, cooking spray, salt, and hot sauce. See recipe.
Kana Okada
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49/53
Hurricane Chips
The quickest vegetarian hors d’oeuvres build on something that’s already tasty. All you need is 10 minutes to dress up a bag of chips with toasted seaweed, sesame, garlic powder, onion powder, pepper flakes, and sugar for a touch of sweetness. See recipe.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams
50/53
Pine Nut and White Bean Dip
Toasted pine nuts give this cannellini bean dip a luscious, buttery flavor. Just keep an eye on them in the pan so they don’t burn! See recipe.
Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Susie Theodorou
51/53
Mango Toast With Hazelnut-Pepita Butter
This savory fruit toast features hazelnuts, pumpkin seeds, blueberries, red pepper flakes, mangoes, olive oil, honey, and flaky sea salt. See recipe.
Photo by Alex Lau
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52/53
Shabzi Pakora
The chickpea flour batter for these pakoras just lightly coats the grated vegetables to keep things super-crispy. See recipe.
Photo by Ian Garlick, Food Styling by Sian Davies
53/53
Shishito Pepper–Pistachio Dip
Shishito peppers, pistachios, and carrot tops get blended together with creamy tofu to make this bright green dip. Add to your party's lineup of vegetarian appetizers alongside any crunchy vegetables you’d like. See recipe.
Photo by Alex Lau