Instead of a cracker plate, I like to focus on protein-forward appetizers that people will actually eat. Additions to my party menu: dips with shredded chicken stirred in, seafood bites that include shrimp and tuna, eggs on my cold appetizer tray. My protein-forward cold appetizer!
Warm dips served in the baking dish
Spinach Artichoke Dip
Spinach artichoke dip is the first thing I put out at parties. It can hang in a low oven while I get everything else going. To up the protein in what is usually a no-protein dip, I use Greek yogurt instead of half of the cream cheese. It’s still rich and creamy, but more protein-forward. Bake at 375°F for about 20 minutes, until bubbly at the edges. Serve with pita chips, endive leaves, or sliced peppers. Serve with celery sticks. Bake at 400°F for 20 to 25 minutes.
Buffalo Chicken Dip
This is a go-to party dip for me when I want there to be protein at the appetizer table. Rotisserie chicken makes this a 10-minute prep dip. Toss hot sauce and ranch in the same bowl. Add shredded chicken to make this a protein-forward appetizer instead of just a party snack. As long as it gets back up to the 165°F that FSIS lists for leftovers before it shuts off, reheating it shouldn’t be a problem.
Jalapeño Popper Dip
All the flavor of stuffed jalapeño poppers, none of the coring of 30 jalapeños! Cream cheese, cheddar and jalapeños (keep some seeds in if your crowd likes things spicy) baked with panko and bacon. Serve with tortilla chips or toasted baguette slices, something sturdy that can stand up to the thick dip.
Beer Cheese Dip
Beer and cheese are friends. This beer cheddar dip comes together on the stovetop in about 15 minutes with pale lager and sharp cheddar. Serve with apple slices and soft pretzel bites. Keep in a small slow cooker or on low heat to keep the texture creamy. This is my “fun” dip, I serve it alongside a protein-forward one.
Queso Blanco
Creamy and melty but doesn’t turn grainy after it’s sat out for a while, this easy queso is made with White American cheese and milk. Green chiles and cumin give it a Tex-Mex flavor. I always stir in ground turkey or chorizo (cooked ahead of time) for some protein. Unlike the CDC says perishable food should not sit out for more than 2 hours, a big bowl shouldn’t be left out on the counter all night. Instead, refill a small crock from the stove.
Pizza Dip
Layers of pepperoni, mozzarella, marinara and cream cheese, this pizza dip comes together in one dish and bakes up in about 20 minutes at 375°F. Use turkey pepperoni to lower the fat while keeping the protein. Serve with crostini or garlic bread sticks.
Hot bites from the oven
Sausage Stuffed Mushrooms
Instead of making 30 individual mini meatball appetizers, bake these mini sausage Parmesan-stuffed mushrooms at a party and serve in 1-2 bite portions. Stuff the night before, but wait to bake until closer to serving so the sausage isn’t overcooked. My protein-forward party bite (the cheese plays second fiddle to the protein in these).
Ham and Cheese Sliders
These party sliders come together with Hawaiian rolls, ham and Swiss baked with a mustard-poppy seed-butter glaze. The whole tray takes just 15 minutes to bake! My protein pick for a party tray, load up on the ham and go easy on the glaze. Slice apart right before serving to keep the bottoms crisp.
Prosciutto Spinach Pinwheels
These prosciutto, Gruyère and spinach pinwheels are my favorite to make ahead, slice the log from frozen! Make a double batch, and freeze the second log for your next get together. Prosciutto crisps up around the edges as these bake. Bake at 400°F for about 18 minutes.
Cheese Breadstick Twists
Instead of plain, buttery breadsticks, load ’em up with mozzarella and Parm. These Parmesan and mozzarella breadsticks come together with store-bought pizza dough in less than 30 minutes. My carb-forward appetizer (the mozzarella adds a little protein, but these are mostly here for the carbs). Serve alongside pizza dip and brush with garlic butter right out of the oven.
Patatas Bravas
These garlicky, herby roasted potato cubes with garlicky aioli and a smoked paprika-tomato sauce are a Spanish tapas classic that I love to bring to potlucks. My not built on cheese or meat party pick! Roast the potato cubes at 425°F instead of frying to save a little fat. My 10-minute cheese board!
Cold platters to set out early
Deviled Eggs
These eggs are loaded with protein since each “egg” is made with a whole egg white and a seasoned egg yolk. The hard-cooked eggs can be prepared ahead of time (even the day before), then filled with the yolk mixture at the party. Hard-cooked eggs keep for 1 week in the fridge, For a protein-rich, tangier flavor, try substituting half of the mayonnaise with plain Greek yogurt. Finish with chives and smoked paprika.
Candy Cane Caprese
Use mozzarella pearls (for a little added protein in each bite) instead of sliced cheese. Arrange cherry tomatoes and cheese in a candy-cane stripe with basil in between. Finish with balsamic glaze just before serving so the board doesn’t get soggy.
Tomato Bruschetta
Toast baguette slices and top with tomatoes, olive oil, garlic and fresh basil (chop and toast ahead for an easy last-minute assembly so your bruschetta stays crunchy). Serve with flaky salt and add shaved Parmesan for extra protein.
Guava and Cheese Crostini
These guava cheese crostini are a Cuban classic and only take 5 minutes once the baguette is toasted. My sweet and salty pick! Look for a salty, firm cheese like Manchego. Serve with a savory appetizer tray for a flavor balance.
Roasted Garlic Hummus
My protein pick to balance out a veggie tray! Blend chickpeas, lemon, tahini and a whole head of roasted garlic (this tastes even better after a couple days, up to 2 days make ahead!) together for a flavorful hummus. Serve with warm pita, carrot sticks and cucumber rounds.
Cheese Ball Bites
These mini cheese and cracker bites can be rolled the day before, but dip in toppings like crumbled bacon, herbs or chopped pecans right before serving so they stay crunchy. My no-knife-required party pick! Coated in crumbled bacon for added protein, and served with pretzel sticks for easy dipping.
Seafood in small portions
Use sushi-grade fish intended to be eaten raw for sashimi, tartare and crudo.
Shrimp Cocktail
Simmer shrimp for 2 to 3 minutes in barely simmering water until just cooked through (opaque and pink). Chill quickly in an ice bath. Serve chilled over ice with a sauce of horseradish, ketchup and lemon. My lean pick! Almost all protein, this is one of my favorite party appetizers. My omega pick! My light pick! My lightest pick for protein!
Tuna Tartare
Tuna tartare: My no-cook pick! This is almost all lean protein and doesn’t require any cooking. Combine with scallion, sesame oil and soy and serve on top of cucumber slices or wonton crisps. Mix and dress just before serving to preserve texture. Keep chilled until serving.
Hamachi Crudo
Serve with toothpicks. Sliced across the grain to hold together better, drizzle with ponzu, olive oil and top with sliced chili. Serve on a chilled platter with small forks. No cooking required! Assemble at the end since this only requires a sharp knife and plating! No cooking required, just lots of knife work.
Salmon Sashimi Bites
Cut against the grain into ¼ inch slices. Serve with wasabi mayo on top of rice crackers or crispy tuiles. Assemble 30 minutes ahead at most to preserve crispiness.
Salmon Tartare in Cucumber Cups
Fill cucumber cups with diced salmon, herbs and a touch of crème fraîche and top with a crispy tuile. A great light contrast to warmer dips.
