40 Thanksgiving Appetizers That Are Sure to Impress

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Not sure where to start? We like spinach and artichoke dip. It’s always popular and, with this 5-star recipe, ready in just 15 minutes.

The flavor of the butternut squash is highlighted by a pinch of nutmeg in this easy, classic recipe.

Ina marinates mushrooms in olive oil and wine, then stuffs them with sweet Italian sausage and cheese.

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts — no crackers required.

Craving a bite that's both savory and sweet? These miniature cheese wheels are toppled with chopped walnuts and bacon bits — then drizzled with maple syrup.

For richness, Ina stirs a bit of cream into her hearty potato soup. Creme fraiche adds extra creaminess and a slightly tart flavor. Deep-fried shallots add a great crispy texture contrast.

A spinach puree (extra creamy and flavorful, thanks to sour cream, garlic and fresh herbs) teams up with chopped almonds for the perfect nutty toast topper.

These olives deep-fried and stuffed with sausage and parmesan cheese for a yummy surprise!

This is the easiest spinach artichoke dip you’ll ever make! Everything goes into a baking dish and straight into the oven all at once—even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you’re short on time. Serve this with sturdy chips or baguette slices for dipping.

Ina's creamy soup features three different types of mushrooms: portobello, cremini and shiitake. A rich base of butter, cream and homemade stock bring the dish together.

Serve this crowd-pleasing finger food before the turkey dinner. The dash of paprika on the deviled eggs lends a warm, festive color.

Alton's homemade onion dip takes only a few more minutes to make than the instant kind, and once you've made it from scratch, you'll never go back to the store-bought version.

The best part of this twist on pigs in blankets isn't the roasted Brussels sprouts, buttery puff pastry or even the pleasantly salty prosciutto: It's the Parmesan cheese that is cleverly pressed into the dough while rolling, then sprinkled on top before baking.

Fruit and cheese make the perfect pre-dniner duo. These bites wrap sweet figs and tangy goat cheese in puff pastry — for the perfect bite-sized snack.

Giada's stuffed mushrooms are sure to be a hit at your next gathering.

This crowd-pleasing appetizer couldn't be easier: Tyler Florence wraps Brie in foil and bakes it in the oven for about 20 minutes, until the cheese is gooey like fondue.

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

The Barefoot Contessa jazzes up a classic fall soup with a buffet of fun and sometimes surprising condiments so guests can choose their own toppings.

Ree Drummond's easy three-ingredient appetizer is a perfect bite for guests to snack on when they arrive. She tops Club-style crackers with Parmesan cheese, wraps them in bacon and bakes until crisp.

Get ahead with this delicious appetizer that you can make the night before. The creamy cheese is coated in toasted pine nuts for a nice, rustic finish.

These simple crostini take only 15 minutes to make, but their bright color makes a lasting impression.

Skip the store-bought mixed nuts and make your own — Ina Garten's are coated with fresh rosemary, dark brown sugar and a hint of cayenne.

Giada De Laurentiis garnishes each bowl of her creamy squash soup with fontina cheese-topped crostini.

Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it's served cold with crisp vegetables or baguette toasts — a lovely way to start a holiday party.

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps — perfect for any gathering.

These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accommodate the stuffing by using a melon baller to gently scoop out the stem from inside each mushroom cap.

If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping. What's not to like?

Giada's two-bite appetizers are made with crunchy toasts, a bright sun-dried tomato jam, goat cheese and lots of herbs.

Sweet dates pair perfectly with Giada's creamy mascarpone-goat cheese mixture. A slice of salty prosciutto balances the flavor.

Ina's hearty squash soup is so easy to make, and you probably have one of its key ingredients in your pantry right now; pumpkin puree helps give this soup is amazingly creamy texture.

Traditional creamy potato-leek soup is updated in this recipe from Food Network Magazine with the addition of homemade croutons and crisp bacon.

Rachael's easy, cheesy dip is baked in the oven and served warm, topped with chopped almonds for crunch.

Guy Fieri uses acorn squash, a cousin of the butternut, for this creamy fall soup.

These trendy crostini have bacon belts. And not only are they fashionable (har har), but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.

Starting your meal with Michael Symon's cold soup provides a welcome foil to Thanksgiving's heavier main course. And this recipe is bursting with unexpected flavors, like jalapeno, coconut milk and cilantro.

Make shrimp cocktail about an hour (or earlier for the sauce) before guests arrive for an easy, crowd-pleasing appetizer.

Sandra Lee's stuffed mushrooms come with an Asian twist. She uses rice in place of traditional breadcrumbs, brings in a little meat with the pork, and amplifies the dish with soy sauce, ginger and cilantro.

Those aren't croutons on top of this creamy spiced-carrot soup — they're bits of curry-flavored, crispy fried tofu.

Tart goat cheese and herbs are hidden by a shell of pomegranate seeds, turning your appetizer platter into something spectacular.

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40 Thanksgiving Appetizers That Are Sure to Impress

Not sure where to start? We like spinach and artichoke dip. It’s always popular and, with this 5-star recipe, ready in just 15 minutes.

The Perfect Start to Any Feast

The flavor of the butternut squash is highlighted by a pinch of nutmeg in this easy, classic recipe.

Butternut Squash Soup

Ina marinates mushrooms in olive oil and wine, then stuffs them with sweet Italian sausage and cheese.

Sausage-Stuffed Mushrooms

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts — no crackers required.

Brie-and-Cranberry Stuffed Bread Bowl

Craving a bite that's both savory and sweet? These miniature cheese wheels are toppled with chopped walnuts and bacon bits — then drizzled with maple syrup.

Maple, Walnut and Bacon Brie Bites

For richness, Ina stirs a bit of cream into her hearty potato soup. Creme fraiche adds extra creaminess and a slightly tart flavor. Deep-fried shallots add a great crispy texture contrast.

Roasted Potato Leek Soup

A spinach puree (extra creamy and flavorful, thanks to sour cream, garlic and fresh herbs) teams up with chopped almonds for the perfect nutty toast topper.

Spinach Almond Crostini

These olives deep-fried and stuffed with sausage and parmesan cheese for a yummy surprise!

Fried Olives

Dump Spinach and Artichoke Dip from Frozen

Ina's creamy soup features three different types of mushrooms: portobello, cremini and shiitake. A rich base of butter, cream and homemade stock bring the dish together.

Cream of Wild Mushroom Soup

Serve this crowd-pleasing finger food before the turkey dinner. The dash of paprika on the deviled eggs lends a warm, festive color.

Deviled Eggs

Alton's homemade onion dip takes only a few more minutes to make than the instant kind, and once you've made it from scratch, you'll never go back to the store-bought version.

Onion Dip from Scratch

The best part of this twist on pigs in blankets isn't the roasted Brussels sprouts, buttery puff pastry or even the pleasantly salty prosciutto: It's the Parmesan cheese that is cleverly pressed into the dough while rolling, then sprinkled on top before baking.

Brussels Sprouts in a Blanket

Fruit and cheese make the perfect pre-dniner duo. These bites wrap sweet figs and tangy goat cheese in puff pastry — for the perfect bite-sized snack.

Figs in a Blanket

Giada's stuffed mushrooms are sure to be a hit at your next gathering.

Stuffed Mushrooms

This crowd-pleasing appetizer couldn't be easier: Tyler Florence wraps Brie in foil and bakes it in the oven for about 20 minutes, until the cheese is gooey like fondue.

Baked Brie

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Caramelized Onion and Bacon Pull-Apart Bread

The Barefoot Contessa jazzes up a classic fall soup with a buffet of fun and sometimes surprising condiments so guests can choose their own toppings.

Roasted Butternut Squash Soup

Ree Drummond's easy three-ingredient appetizer is a perfect bite for guests to snack on when they arrive. She tops Club-style crackers with Parmesan cheese, wraps them in bacon and bakes until crisp.

Holiday Bacon Appetizers

Get ahead with this delicious appetizer that you can make the night before. The creamy cheese is coated in toasted pine nuts for a nice, rustic finish.

Italian Cheese Ball

These simple crostini take only 15 minutes to make, but their bright color makes a lasting impression.

White Bean Pomegranate Crostini

Skip the store-bought mixed nuts and make your own — Ina Garten's are coated with fresh rosemary, dark brown sugar and a hint of cayenne.

The Barefoot Contessa's Rosemary Roasted Cashews

Giada De Laurentiis garnishes each bowl of her creamy squash soup with fontina cheese-topped crostini.

Butternut Squash Soup

Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it's served cold with crisp vegetables or baguette toasts — a lovely way to start a holiday party.

Creamed Corn Dip

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps — perfect for any gathering.

Stuffed Mushroom Dip

These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accommodate the stuffing by using a melon baller to gently scoop out the stem from inside each mushroom cap.

Stuffed Mushrooms

If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping. What's not to like?

Fried Ravioli

Giada's two-bite appetizers are made with crunchy toasts, a bright sun-dried tomato jam, goat cheese and lots of herbs.

Crostini with Sun-Dried Tomato Jam

Sweet dates pair perfectly with Giada's creamy mascarpone-goat cheese mixture. A slice of salty prosciutto balances the flavor.

Cheese-Stuffed Dates with Prosciutto

Ina's hearty squash soup is so easy to make, and you probably have one of its key ingredients in your pantry right now; pumpkin puree helps give this soup is amazingly creamy texture.

Winter Squash Soup

Traditional creamy potato-leek soup is updated in this recipe from Food Network Magazine with the addition of homemade croutons and crisp bacon.

Potato-Leek Soup With Bacon

Rachael's easy, cheesy dip is baked in the oven and served warm, topped with chopped almonds for crunch.

Swiss and Bacon Dip

Guy Fieri uses acorn squash, a cousin of the butternut, for this creamy fall soup.

Acorn Squash Soup

These trendy crostini have bacon belts. And not only are they fashionable (har har), but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.

Bacon-Wrapped Spinach Dip Crostini

Starting your meal with Michael Symon's cold soup provides a welcome foil to Thanksgiving's heavier main course. And this recipe is bursting with unexpected flavors, like jalapeno, coconut milk and cilantro.

Chilled Carrot Soup

Make shrimp cocktail about an hour (or earlier for the sauce) before guests arrive for an easy, crowd-pleasing appetizer.

Shrimp Cocktail

Sandra Lee's stuffed mushrooms come with an Asian twist. She uses rice in place of traditional breadcrumbs, brings in a little meat with the pork, and amplifies the dish with soy sauce, ginger and cilantro.

Ginger Rice Stuffed Mushrooms

Those aren't croutons on top of this creamy spiced-carrot soup — they're bits of curry-flavored, crispy fried tofu.

Carrot Ginger Soup with Crispy Tofu

Tart goat cheese and herbs are hidden by a shell of pomegranate seeds, turning your appetizer platter into something spectacular.

Pomegranate Cheese Ball