Healthy Appetizer Recipes

Roasting the eggplant in its skin steams the flesh, turning it soft and silky—great for a dip to serve with pita wedges as an appetizer.

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.

Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.

This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.

Whole peeled chestnuts add structure to this pumpkin soup, texture that's important if the squash is too watery. 

Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.

For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.

This is a delicious holiday salsa to serve with pita crisps.

This healthy and refreshing smoothie is made with only four ingredients—apple juice, low-fat yogurt, strawberries, and mango chunks. You can use fresh or frozen fruit in this smoothie and substitute orange juice for the apple.

These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.

This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.

Mash these peas up for a nice spread to have with pita or crudites.

A yellow onion is stuffed with mushrooms and potatoes, then baked.

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.

Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.

The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.

Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.

This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures—tomatoes, bocconcini, red onion, basil, and crusty bread.

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night—with black tahini. Serve with homemade grissini "snakes."

Rich with vegetables, this simple but satisfying starter is also suitable as a meatless entree.