23 Make Ahead Appetizers for Easy Hosting: Wow Your Guests Without Breaking a Sweat
After years of hosting, the author behind the original make ahead appetizer recipes for easy hosting stopped stressing about parties and started accepting shortcuts. Here is the thing: guests do not notice shortcuts. Nobody walks into your kitchen and inspects the freezer.
Even the supermarket freezer aisle counts as a perfectly good shortcut, and there is zero shame in using it.
The plan is simple. Do the work early, freeze as much as you can, and leave yourself two jobs on party day. Get ready, then open the door and welcome people in. That is how you end up enjoying your own gathering instead of hovering by the stove.
These 23 make ahead appetizers all follow that same idea. Some bake straight from the freezer, some get assembled and chilled, and a few just need a quick warm through before guests arrive.
| Style of prep | Best for | Examples in this list |
|---|---|---|
| Freeze, then bake from frozen | Dips, pastries, and bites you want to bake with no extra work | Spinach and artichoke dip, buffalo chicken taquitos, phyllo triangles |
| Assemble and chill | Cold bites and platters that only need plating | Caprese skewers, cucumber bites, antipasto skewers |
| Prep the night before | Warm bites you reheat while people arrive | Sausage stuffed mushrooms, mini quiche, potato skins |
Jump to:
- 23 Make Ahead Appetizers for Easy Hosting: Wow Your Guests Without Breaking a Sweat
- 1) Make Ahead Spinach and Artichoke Dip (bake from frozen)
- 3) Sausage Stuffed Mushrooms (prep night before)
- 4) Smoked Salmon and Dill Cream Cheese Cucumber Bites
- 5) Buffalo Chicken Taquitos (freeze then reheat)
- 6) Prosciutto Wrapped Melon Bundles (assemble chilled)
- 7) Greek Mezze Platter with Marinated Feta (prep olives & feta)
- 8) Bacon Wrapped Dates Stuffed with Goat Cheese (make ahead, reheat)
- 9) Mini Quiche Lorraine (bake and freeze)
- 10) Honey Sesame Meatballs with Dipping Sauce (slow cook then keep warm)
- 11) Cranberry Brie Puff Pastry Bites (assemble and bake day of)
- 12) Roasted Red Pepper Hummus with Veggie Sticks (make 2 days ahead)
- 14) Deviled Eggs with Dill and Paprika (classic, make a day ahead)
- 15) Prosciutto & Fig Crostini with Mascarpone (assemble quickly)
- 16) Sweet Chili Shrimp Cocktail (poach and chill)
- 17) Loaded Potato Skins (bake and reheat, top before serving)
- 18) Herbed Goat Cheese Stuffed Peppadews (fill jars ahead)
- 19) Cranberry Pecan Baked Brie in Puff Pastry (assemble, freeze)
- 20) Mini Chicken and Waffle Bites (make waffles ahead, reheat)
- 21) Spinach Feta Phyllo Triangles (prepare and freeze)
- 22) Avocado Corn Salsa in Endive Spears (mix shortly before serving)
- 23) Italian Antipasto Skewers with Salami and Provolone
- The Whole Point
1) Make Ahead Spinach and Artichoke Dip (bake from frozen)
This is one of the easiest options here because there is no day of assembly at all. You mix everything, smooth it into the dish, and freeze the whole thing in the dish it will bake in.
For the filling, the original recipe uses 10 ounces of frozen chopped spinach squeezed dry, a 14 ounce can of artichoke hearts, 8 ounces of softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, and pepper, plus a squeeze of lemon juice if you like. Prep takes about 15 minutes and it serves 6.
Wrap the filled 9 inch baking dish well and freeze it for up to 3 months. On the day, it goes into the oven still frozen, covered for 30 minutes, then uncovered for 10 to 15 minutes.
Grate a little extra Parmesan over the top and broil it briefly if you want a golden finish. Serve with bread and crackers and it will be gone in about 10 minutes.
Bonus bite: mini caprese skewers. Thread cherry tomatoes, mini mozzarella balls, and fresh basil onto small skewers, then store them in a paper towel lined airtight container in the fridge for up to 24 hours.
Keep balsamic glaze separate and drizzle it on just before serving, along with olive oil, salt, and pepper if you are serving within a few hours.
Use half a cup of store bought glaze or reduce a third of a cup of balsamic vinegar with a tablespoon of honey. Prep is about 15 minutes and it serves 8.
3) Sausage Stuffed Mushrooms (prep night before)
Stuffed mushrooms feel fancy and take almost no effort on the day. Cook a filling of ground pork sausage with panko, Parmesan, shallot, garlic, parsley, and olive oil, then spoon it into 24 large cremini or white mushroom caps. Prep is about 20 minutes and it serves 6.
Cover the tray and refrigerate overnight. The next day, bake at 375°F for 18 to 22 minutes, until the mushrooms are tender and the tops are golden. The original recipe uses chicken sausage for friends who do not eat red meat, and it works just as well.
Pro tip: most of these appetizers travel well. You can bake them the night before, refrigerate, then reheat at 350°F for about ten minutes. Serve the mushrooms with fresh arugula and a little extra Parmesan or sharp cheddar on the side.
4) Smoked Salmon and Dill Cream Cheese Cucumber Bites
These bites are super low carb and about as simple as appetizers get. Slice an English cucumber into rounds and pat them dry, because cucumber releases water and nobody wants a soggy bite. Prep is about 15 minutes and it serves 6.
Stir together cream cheese with sour cream or Greek yogurt, fresh or dried dill, lemon juice, salt, and pepper. Top each cucumber round with the dill cream cheese, then finish with smoked salmon and optional capers or thin slices of red onion. Chill the assembled bites for 30 minutes before serving.
They look lovely served on small spoons with a pinch of micro herbs on top.
5) Buffalo Chicken Taquitos (freeze then reheat)
Make a big batch of these and freeze them, because they disappear fast. Mix cooked shredded chicken with buffalo wing sauce, cream cheese, shredded cheddar or a Mexican blend, ranch or blue cheese dressing, and garlic powder. Prep is about 20 minutes and it makes 4 servings.
Spoon about 2 tablespoons of filling into each of 12 small flour tortillas and roll them up. Bake at 400°F for 12 to 15 minutes, flipping once, until crisp.
To freeze, flash freeze the taquitos on the baking sheet for 1 hour, then bag them. Reheat straight from frozen at 400°F for 18 to 22 minutes, with no thawing needed. Serve with blue cheese dressing and sweet chili sauce on the side.
6) Prosciutto Wrapped Melon Bundles (assemble chilled)
No cooking, no stress. Cut cantaloupe or honeydew into 1 inch wedges and pat them dry, add a basil leaf if you like, then wrap each one with half a slice of prosciutto and secure it with a toothpick. Prep is about 15 minutes and it serves 6.
Cover the tray and chill until serving, then drizzle honey or balsamic glaze over the top just before guests arrive. The original recipe makes these the morning of the party and lets them sit out to take the chill off, which is exactly the kind of shortcut that makes hosting feel calm.
7) Greek Mezze Platter with Marinated Feta (prep olives & feta)
This one looks impressive and takes about 15 minutes to build, serving 6. Marinate a block of feta and mixed olives in olive oil with dried oregano, garlic, lemon zest and juice, and a pinch of red pepper flakes if you like heat. Give it at least 4 hours, or overnight if you can plan that far ahead.
Arrange the marinated feta and olives on a platter with cucumber, cherry tomatoes, red onion, roasted red peppers, and parsley. Warm some pita or slice a baguette, and add hummus if you want to stretch it further.
Pro tip: double the batch. Half goes on the platter, and half freezes flat in a zip top bag for another day.
8) Bacon Wrapped Dates Stuffed with Goat Cheese (make ahead, reheat)
Sweet, salty, crispy, and creamy in one bite. Fill 24 pitted Medjool dates with about 1 teaspoon of goat cheese each, wrap them in half slices of bacon, and secure with toothpicks. Prep is about 15 minutes and it serves 6.
Bake at 400°F for 15 to 20 minutes on a foil lined sheet set with a wire rack, so the bacon crisps all the way around.
You can assemble them ahead and refrigerate, then reheat at 350°F for 8 to 10 minutes, or microwave them for 30 to 45 seconds if you are in a hurry. Turkey bacon is a lighter swap if you prefer.
9) Mini Quiche Lorraine (bake and freeze)
One sheet of refrigerated pie crust makes about 12 mini shells in a mini muffin tin. Prep is about 20 minutes and it serves 6, and it is a great way to use up leftover pastry and filling when you are already making a big quiche.
Whisk eggs with half and half or milk, then add diced cooked bacon or pancetta, shredded Gruyère or Swiss, a little onion if you like, salt, pepper, and a scrape of nutmeg. Bake at 375°F for 18 to 22 minutes. Let them cool completely before freezing in an airtight container with parchment between the layers.
To serve, thaw overnight and rewarm at 325°F for 8 to 10 minutes.
10) Honey Sesame Meatballs with Dipping Sauce (slow cook then keep warm)
These stay warm in the slow cooker, which means one less thing to think about once guests arrive. For the meatballs, mix 1.5 pounds of ground beef, or a beef and pork blend, with panko, egg, garlic, ginger, soy sauce, and sesame oil, then brown them. Prep is about 20 minutes and it serves 6.
Transfer to a 3 to 4 quart slow cooker with a sauce made from honey, rice vinegar, and hoisin or extra soy sauce. Cook 2 to 3 hours on low or 1 to 1.5 hours on high, stir in a cornstarch slurry, and cook 10 minutes more until glossy.
Store bought meatballs cut the work down, and vegetarian or chicken meatballs work too. Finish with toasted sesame seeds and sliced green onions and keep them warm for serving with little forks.
11) Cranberry Brie Puff Pastry Bites (assemble and bake day of)
Cut a sheet of thawed puff pastry into 16 squares, top each one with a cube of Brie and about 1 teaspoon of whole berry cranberry sauce, then fold them into little parcels. Brush with egg wash and bake at 400°F for 12 to 15 minutes. Prep is about 10 minutes and it serves 6.
A pinch of rosemary or thyme in the parcels is a nice touch. The recipe card describes baking these the same day, and the author notes the assembled bites can also go into the freezer and then straight into the oven. She likes them around Christmas, when cranberry and Brie feel right together.
If you want more ideas in this style, these easy puff pastry appetizers are worth a look.
12) Roasted Red Pepper Hummus with Veggie Sticks (make 2 days ahead)
Hummus made from scratch with jarred roasted red peppers tastes sweeter and smokier than the plain version, and you can make it up to 48 hours ahead.
Blend canned chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, cumin, salt, and smoked paprika if you like, adding cold water a tablespoon at a time until it is creamy. Prep is about 15 minutes and it serves 6.
Cut carrot, cucumber, and bell pepper sticks and store them in a separate container with a damp paper towel so they stay crisp.
Bonus idea: pulled pork sliders. Rub a pork shoulder with brown sugar, smoked paprika, garlic powder, salt, and pepper, then slow cook it with broth for 8 hours on low or 4 to 5 hours on high.
Stir in 1 cup of BBQ sauce, and refrigerate up to 3 days. Dress coleslaw just before serving with mayo, apple cider vinegar, Dijon, and a little honey if you like.
Reheat the pork with a splash of broth until the center reaches 165°F, and hold it at 140°F or above in a slow cooker. Assemble on the day. For an Asian inspired twist, add sriracha to the coleslaw and serve with coriander.
14) Deviled Eggs with Dill and Paprika (classic, make a day ahead)
Boil 12 eggs, leave them off the heat for 12 minutes, cool them in ice water for 5 minutes, then peel. Prep is about 20 minutes and it serves 6.
Mash the yolks with mayonnaise, Dijon mustard, white vinegar or lemon juice, dill, salt, and pepper, plus chopped pickle or capers if you like. Pipe the filling back into the whites.
They keep in the fridge for up to 24 hours, and the paprika goes on just before serving so the color stays bright. That smoky paprika flavor is the whole point here.
15) Prosciutto & Fig Crostini with Mascarpone (assemble quickly)
Brush baguette slices with olive oil and toast them at 400°F for 6 to 8 minutes. Spread with mascarpone, then top with fresh fig halves or fig jam and folded prosciutto. Prep is about 10 minutes and it serves 6.
Finish with a drizzle of honey, cracked black pepper, and thyme or arugula if you have it. These are best made when figs are in season, when they taste their best and cost less, and they look far fancier than the effort involved.
16) Sweet Chili Shrimp Cocktail (poach and chill)
Poach large peeled shrimp with the tails on in barely simmering water with lemon slices, a bay leaf, and kosher salt for 2 to 3 minutes, then move them straight into an ice bath. Prep is about 10 minutes, cooking takes 3 minutes, and it serves 6.
Toss half the shrimp in a sauce of sweet chili sauce, rice vinegar, and soy sauce, then arrange everything on a platter over ice or in a chilled bowl. Serving them in old school cocktail glasses is a fun touch, and chilling them in the morning means there is almost nothing left to do when guests arrive.
17) Loaded Potato Skins (bake and reheat, top before serving)
Rub 6 russet potatoes with oil and salt and bake at 400°F for 45 to 60 minutes. Halve them, scoop out the middles leaving a 1/4 inch shell, brush the shells with oil, and crisp them for 10 to 15 minutes. Prep is about 15 minutes and it serves 6.
At this point you can cool, wrap, and refrigerate or freeze the shells. To serve, reheat at 375°F for 10 to 12 minutes, then load them with cheese, bacon, sour cream, and chives. Spring onion, chives, and a dollop of mascarpone or cream cheese make a lovely finish too.
18) Herbed Goat Cheese Stuffed Peppadews (fill jars ahead)
Whip soft goat cheese with Greek yogurt or cream cheese, chives, parsley, lemon zest, salt, and pepper, then pipe it into 12 to 16 drained peppadews. Prep is about 20 minutes and it serves 6.
Pack the stuffed peppers into sterilized 16 ounce jars, cover them with olive oil, seal, and refrigerate for at least 2 hours. They keep for up to 5 days, which makes them easy to transport and lovely to set out.
The marinated peppers have a sweet, tangy juice that plays nicely against the cheese. Cream cheese works in place of goat cheese if you prefer a milder filling.
19) Cranberry Pecan Baked Brie in Puff Pastry (assemble, freeze)
Score the rind of an 8 ounce Brie wheel, then top it with a mixture of cranberry sauce, toasted pecans, and brown sugar. Wrap the whole wheel in puff pastry, brush with egg wash, and freeze it on a tray until firm. Prep is about 15 minutes and it serves 6.
To bake from frozen, thaw the pastry for 30 minutes, brush with egg again, and bake at 375°F for 25 to 30 minutes until golden. Serve it warm so the cheese oozes. Sweet, tart, and crunchy against rich cheese is a combination that always works.
Editor note: almost every recipe on this list freezes well, so double batching on a slower Saturday and freezing half in flat zip top bags is a smart habit.
20) Mini Chicken and Waffle Bites (make waffles ahead, reheat)
Reheat 12 mini waffles at 350°F for 5 to 8 minutes, or pop them in the toaster. Toss warmed bite sized chicken tenders with melted butter, smoked paprika, salt, and pepper. Prep is about 10 minutes and it serves 6.
Top each waffle with chicken, drizzle with maple syrup, and secure with a toothpick. A store bought waffle mix and quick cooking chicken keep it simple, and both the waffles and the chicken reheat nicely in an air fryer.
21) Spinach Feta Phyllo Triangles (prepare and freeze)
This one is a labor of love, so make a big batch and freeze the extras. Squeeze thawed frozen chopped spinach very dry, then mix it with crumbled feta, ricotta or cream cheese, sautéed onion, egg, nutmeg, salt, and pepper. Prep is about 25 minutes and it serves 6.
Fold the filling into buttered phyllo triangles, freeze them flat on a baking sheet, then transfer to a bag. To bake from frozen, brush with egg wash and bake at 375°F for 18 to 22 minutes until golden.
Even people who claim not to like spinach tend to enjoy these, and fresh spinach gives the best flavor if you have it.
22) Avocado Corn Salsa in Endive Spears (mix shortly before serving)
Endive leaves make handy edible spoons for this salsa. Combine corn, tomato, red onion, jalapeño if you like, cilantro, lime juice, salt, and pepper first, then fold in diced avocado only a few minutes before serving so it does not brown. Prep is about 15 minutes and it serves 6.
Spoon the salsa into chilled Belgian endive leaves and arrange them on a platter. Keep any extra filling in the fridge so you can top up the platter as people eat.
Frozen sweet corn works just as well as fresh, and the avocado likes a good squeeze of lemon or lime plus a little olive oil. They are light enough that about six will not fill you up.
23) Italian Antipasto Skewers with Salami and Provolone
Thread salami, provolone cubes, marinated cherry or grape tomatoes, bocconcini, marinated artichoke hearts, and green or mixed olives onto small skewers in whatever order looks good. Prep is about 15 minutes and it serves 6.
Pat the tomatoes and mozzarella dry so the skewers do not turn soggy. Drizzle with olive oil and dried oregano, cover, and refrigerate for up to 24 hours, then bring them to room temperature 15 minutes before serving.
For a big crowd, make a huge batch the day before and finish with olive oil and cracked black pepper. These one bite appetizers for a crowd follow the same idea if you want more options.
The Whole Point
Somewhere along the way, the original recipe author stopped trying to make something new for every gathering. Instead, she doubles the recipes that are already easy, freezes the extra, and leans on a small set of dependable freezer appetizers. Double a batch of spinach and feta filling at one party, and the next one is half done.
That habit saves future effort and keeps her out of the kitchen while guests enjoy the party. Five familiar items you can pull from the freezer beat a brand new untested dish every single time.
If you want more inspiration beyond this list, these make ahead appetizers for a crowd are a good place to keep browsing.
