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47 Thanksgiving Appetizers That Are Tastier Than Turkey

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Thanksgiving appetizers are one of the few parts of the feast where you get to be creative. With a roast turkey all but set in stone, and sides like cranberry sauce and mashed potatoes pretty much mandatory, think of the dips, snacks, and other quick bites you serve before dinner as an opportunity to really express yourself as a cook. They’re also a great way to introduce some flavors beyond the simple salt-and-pepper seasonings that dominate so much of the holiday spread. That’s why our favorite Thanksgiving appetizers are simple yet flavorful dips like peppery muhammara or curried sweet potato hummus that wake up the palette, miso-y soups that beat the November chill, and snacky bites like crunchy crudités and crispy fried zucchini fritters . Be careful though—we wouldn’t want to spoil anyone’s appetite, now would we?

  • Photo by Laura Murray, Food Styling by Susan Spungen
    1/47

    Triple-Threat Onion Galette

    Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

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  • Danny Kim
    2/47

    Corn-Jalapeño Fritters

    Never met a corn fritter recipe we didn’t like, and we love this one.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich
    3/47

    Sugar Snap Pea Salad

    No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    4/47

    Dilly Beans and Peas on Ricotta Toast

    A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

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  • Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
    5/47

    Crunchy Greens With Fat Choy Ranch

    Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

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  • Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio
    6/47

    Charred Broccoli Salad With Figs

    This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!

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  • Photo by Isa Zapata, Food styling by Pearl Jones, Prop Styling by Anne Eastman
    7/47

    Roasted Carrots and Chickpeas With Herby Cashew Cream

    Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

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  • Photo by Heidi's Bridge, styling by Molly Baz
    8/47

    Marinated Olives and Feta

    An appetizer you can have it ready within 10 minutes of walking in the door.

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  • Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    9/47

    Pull-Apart Sour Cream and Chive Rolls

    These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
    10/47

    Tomato Galette

    A savory galette topped with peak season tomatoes, cheese, and garlic.

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  • Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman
    11/47

    Marinated Peppers with Basil and Garlic

    On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)

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  • Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics
    12/47

    Beet Fritters With Beet Greens Yogurt

    So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

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  • Photo by Chelsea Kyle, Food Styling by Michelle Gatton
    13/47

    Turmeric Yogurt Dip

    Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

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  • Alex Lau
    14/47

    Miso Corn Soup

    White miso is the mildest and sweetest type, which is why we call for a lot of it in this warming soup. Any less and you might not detect it at all.

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  • Photograph by Laura Murray. Food Styling by Yekaterina Boytsova
    15/47

    Ranch Fun Dip

    Guaranteed to make any raw vegetable taste good.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    20/47

    Salsa Macha With Crudités

    This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.

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  • Photo by Michael Graydon + Nikole Herriott
    21/47

    Beet and Hazelnut Dip

    This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

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  • Photo by Emma Fishman, Food Styling by Tami Hardeman
    22/47

    Spicy Pickled Summer Beans

    Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone.

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  • Photo by Chelsie Craig, Food Styling by Kat Boytsova
    23/47

    Cashew Nam Prik

    Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

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  • Photo by Alex Lau, food styling by Andy Baraghani
    32/47

    Muhammara

    This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

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  • Michael Graydon + Nikole Herriott
    33/47

    Marinated Anchovies with Bread and Butter

    For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

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  • Juco
    34/47

    Roasted Garlicky Sweet Peppers and Chiles

    Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

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  • Photo by Alex Lau, Styling by Sue Li
    35/47

    Beet and Ricotta Hummus

    If you feel like mixing things up, swap in plain Greek yogurt or even a soft goat cheese for the ricotta.

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  • Michael Graydon + Nikole Herriott
    36/47

    Vadouvan Yogurt Dip

    This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

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  • Photo by Alex Lau, Styling by Sue Li
    37/47

    Curried Sweet Potato Hummus

    Because sweet potatoes can be a bit heavy, let the food processor run at least a full minute, better yet two, so the texture of this hummus is extra light and smooth.

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  • Alex Lau
    38/47

    Kombu Celery

    The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

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  • Peden + Munk
    39/47

    Caramelized Shallot Dip

    Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

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Source : food
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