Appetizer

A salty piece of prosciutto along with a drizzle of tangy balsamic vinegar is the ultimate contrast to crisp, sweet cubes of watermelon. And that’s just what makes this trio play so well together. You’re probably already familiar with the perfect pairing of prosciutto and cantaloupe. This summer, change things up by swapping in watermelon for your melon of choice.

You can’t beat homemade hummus, no matter what the shelves upon shelves of pre-made stuff at the grocery store lead you to believe. But there are a few keys to ensuring that your hummus is scrape-the-bowl worthy. Here are five mistakes to avoid the next time you make hummus that will guarantee success. Yes, in a pinch you can successfully make hummus with canned beans, but it just honestly won’t be as good.

This holiday season, there’s a strong possibility you might be cooking, baking, or buying something gluten-free. Perhaps it’s for yourself or a family member or friend. That’s why if you’re making up a tray of snacks for dinner — basically our favorite way to “cook dinner” and casually entertain around the holidays — it’s good to have a gluten-free number up your sleeve that everyone can enjoy.

Have you ever ordered the charcuterie board at a restaurant for dinner, but still found yourself hungry after splitting it with two or three friends? They’re delicious for sure, but rarely meant to be a full-on meal on their own. So when we’re putting together a meaty snack board for dinner, we’re going for hearty and wholesome in addition to quick and easy.

A cheese ball is only as good as what you serve it with. Crackers are classic, but that’s really just the tip of the cheese ball. All that flavorful goodness that’s rolled up inside has the potential to be spread onto and dipped into countless tasty snacks. Here are 7 to inspire your next party. Fruit and cheese make a wonderful match. Something firm, like pear or apple slices, allows for easy spreading and dipping.

The beauty of including cheese balls in your appetizer spread is their simplicity and ease of preparation. In fact, cheese balls don’t require a recipe so much as they do some good ingredient inspiration, while following a four-step assembly process. Even so, there are a few missteps that have the potential to stand in the way of making a cheese ball that’s a total win.

At the heart of a cheese ball is, of course, the cheese, so it’s important that the cheese used is a great one if you want stellar results. Almost any cheese can be transformed into a party-friendly ball, but we have a few favorites that we always turn to when building our creation. Here are our top five picks. First, it’s important to know that a cheese ball is a two-cheese (at a minimum) affair.

Inspired by one of our favorite soups, we’re breaking out the slow cooker for a warm, creamy, veggie-flecked cheese dip that will get your crowd cheering. This riff replicates the satisfying indulgence of broccoli cheddar soup, with a warm dip that relies on your slow cooker and the convenience of the freezer aisle. All you need is some thawed, frozen chopped broccoli to pull it off. Set your slow cooker to warm and add about 2 cups of cheese dip (homemade or store-bought) to the bowl.

With little effort, this is the one-ingredient upgrade that comes with a big reward and turns basic bean dip into a bold appetizer. In case you needed one more reason to keep a can of Rotel tomatoes stocked in the pantry, consider this blend of diced tomatoes and fiery roasted chiles the easiest way to really up the ante in a basic bean dip. Stir in just a little bit and it will treat even the most mild of bean dips to a big boost in flavor and heat.

When you want to really up the ante with basic bean or cheese dip, look no further than your slow cooker and some crumbled Italian sausage. This is the duo with the power to transform ordinary dip into an easy appetizer that’s a flavorful, hearty touchdown for any tortilla chip. This meaty upgrade is packed with herbs and spices and lots of texture, thanks to Italian sausage. It also helps to make it extra filling. Want to punch up your dip even more?

There are those who go to Super Bowl parties for the game, and those who are there for the food (that’s me!). Inspired by classic taco dip, this is the warm and cheesy bean dip that will win over both sides of the party. This riff takes the three best layers of any taco dip — the beans, cheese, and salsa — and brings them together in one warm appetizer, with the help of the slow cooker. It’s hearty, a little indulgent, and, depending on the salsa you choose, spicy.

If bean dip is your go-to party food, but you crave something with a toothsome bite and a kick of sweet heat, this is the quick pantry boost you need. Treat smooth, mild-mannered bean dip to the sweet chew of dried cranberries balanced with a kick of pickled jalapeños. It’s a pantry-friendly duo that brings texture, tang, and a little sweetness to amp up the flavor or black bean or refried bean dip.

Do you love cheese and light, fluffy bread? That’s a silly question. Cheesy bread is one of the most satisfying combinations we know — especially when it’s paired with a tall glass of something crisp and bubbly. In which case, you should really meet gougères, the French cheese puff that you should be serving for any appetizer-fueled happy hour (“Appy Hour,” as we like to call it).

I love hosting friends and family for dinner, but somehow I always forget about the appetizers. I put all my energy into the main meal and the dessert (you have to have something sweet to finish!), and then an hour before guests are supposed to show up, I realize I have nothing for us to snack on while the chicken is in the oven! Luckily, I almost always have a tin of mixed nuts in my pantry (probably gifted to me for Christmas because my extended family members are big nut people).

It’s really hard to improve on prosciutto (preferably with some good cheese and bread, on a picnic blanket in a park somewhere). The Italian cured meat is one of my favorites and I’ll take any excuse to pick up a little from the store. But while it’s hard denying the pleasure of eating it as is, I’m always looking for new ways to enjoy it.

Gougères are one of my favorite party tricks. A cheese puff made from the French pastry dough pâte à choux, these little bites are incredibly easy to eat. Mastering their preparation takes some know-how and some practice. To get you closer to puff perfection, here are five common gougères-making mistakes to avoid. The first step in making the pâte à choux for gougères is cooking water, butter, and flour to form a thick paste.

You know puff pastry, phyllo, and pie dough as the backbone of many a sweet dessert, but these versatile doughs are good for so much more. In fact, one of my favorite ways to use them is for savory snacks and appetizers, from puff pastry cheese sticks to fresh corn galettes. Frozen dough is my secret to no-fuss, last-minute get-togethers with friends and family. But these doughs, while similar, are not created equal.