These 2-Ingredient Appetizers Are Impossible to Mess Up

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

Whether you’re hosting a holiday party or signed up to bring something to the office potluck, you likely have appetizers on the brain this time of year. Snacks and small bites are synonymous with the season — but with everything else going on, the thought of starting from scratch is daunting. That’s why we came up with five ridiculously easy appetizers that you can make with just two common grocery store ingredients. In just a few minutes, you’re left with an impressive appetizer worthy of any and all holiday festivities.

• Each recipe calls for just two ingredients, all of which can be found at your local grocery store.
• We assume you have olive oil, salt, and pepper, so those aren’t included in our ingredient count.

Thaw 1 sheet frozen puff pastry and unfold onto a lightly floured work surface. Sprinkle with ranch seasoning. Starting at a short end, roll up tightly like a jelly roll. Cut into 1/2-inch-thick slices and place on a baking sheet. Bake at 400°F until golden-brown, about 15 minutes.

Remove the stems from cremini mushrooms. Fill each mushroom cap with uncooked Italian sausage. Place on a baking sheet and bake at 400°F until the sausage is cooked and brown and mushrooms are tender, about 25 minutes.

Line each cup of a mini-muffin tin with a piece of prosciutto and bake at 400°F until crispy, 5 to 10 minutes. Let cool slightly, then fill with store-bought spinach-artichoke dip. Broil for a few minutes to warm and brown the top.

Roll out thawed phyllo pastry sheets and cut each into 4-inch-wide strips. Place a Laughing Cow cheese wedge on one corner of a strip, then lift and fold tightly diagonally to create a triangle. Repeat with remaining strips, place the triangles on a baking sheet, and bake at 375°F until golden-brown, 15 to 20 minutes.

Toss baby red potatoes with olive oil, salt, and pepper, place on a baking sheet and bake at 425°F for 25 to 30 minutes. Let cool, scoop out the center, mix with store-bought spicy queso dip, spoon filling back into potatoes, and bake at 375°F until warm and bubbly, about 15 minutes.