30 of Our Best No-Cook Appetizers for Super-Easy Entertaining

By Kelly Vaughan
Updated March 19, 2020
Justin Walker
No stove, no oven, no problem! These no-cook appetizer recipes are proof that you don't need heat to make a scrumptious starter.
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Justin Walker

As the weather becomes warmer outside, we want to host friends and family for picnics, barbecues, and more. As you light up your grill and start churning homemade ice cream, add no-cook appetizers, such as the Raw-Beet and Celery-Root Salad pictured here, to the menu.

If you're dining on the beach, shuck a few dozen oysters and serve them with three different sauces so everyone can try something new. From classic horseradish sauce or red wine mignonette to a lively jalapeño mignonette, there's a tangy, zesty accouterment for everyone. And the best part is there's no cooking required.

We also love a casual approach to salads and sandwiches. Instead of preparing dainty tea sandwiches, make open-faced tartines, which look beautiful and are a creative way to use the abundance of seasonal produce. Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine is a heartier take on a classic Caprese sandwich that uses colorful heirloom tomatoes and sweet peaches for a summery twist on the Italian trio. Or assemble our recipe for a Greek-Taverna Salad, which lets party-goers build the salad of their dreams. Chopped vegetables are arranged with feta cheese and a light lemon vinaigrette made with mint and oregano.

And on a hot summer day, there's nothing more refreshing than this Spanish Gazpacho, which is made with orange juice, tomatoes, garlic, red pepper, and red onion. It takes just 15 minutes of prep work, but is made ahead so the flavors can mingle. Make it up to three days in advance, then store it in the refrigerator until party time.

From casual gatherings to more formal fêtes, these no-cook appetizer recipes are perfect for spring and summer entertaining.

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Hearts-of-Palm Dip

Ren Fuller
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Creamy, zesty, and just a little tangy, this is no ordinary dip. In fact, it's better. The secret to that green hue is plenty of herbs including cilantro and chives, plus (you guessed it!) hearts of palm, which taste like artichoke hearts.

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Citrus and Green Olives with Goat Cheese

Lennart Weibull
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Bright and briny, this eye-catching appetizer encourages guests to mix and match ingredients atop thick slices of rustic Italian bread. Layer segmented mixed oranges with green olives, goat cheese, and good quality olive oil for an appetizer that will instantly transport you to Italy.

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Steak Tartare

Bryan Gardner
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This steakhouse starter is made with raw beef tenderloin and eggs, so be sure to use high-quality, organic ingredients. Chopped shallots, capers, parsley, Worcestershire sauce, and Dijon mustard are the signature savory ingredients in this French bistro classic.

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Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine

Dana Gallagher
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Hosting a backyard barbecue? Layer juicy tomatoes, sweet peaches, creamy mozzarella cheese, and thinly sliced cured meat atop ciabatta for a colorful, summertime version of a classic caprese salad.

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Quick-Pickled Crudités

Con Poulos
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Upgrade a basic crudité board by quick pickling a selection of colorful mixed vegetables such as radishes, carrots, celery, turnips, and beets. This easy technique preserves their flavor and color, and is a totally inspired take on serving fresh vegetables.

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Spanish Gazpacho

Dana Gallagher
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Serve this soup on a hot summer day and everyone will savor the cool, flavorful taste. It couldn't be easier to make—just combine all of the ingredients (heirloom tomatoes, red bell pepper, vinegar, and aromatics) in a blender and purée until silky, then chill and serve to a deserving crowd.

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Shucked Oysters with Three Sauces

Thomas Loof
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The only equipment you need for this impressive raw appetizer is a sharp oyster knife and careful hand for shucking. Serve the fresh oysters alongside three sauces—fresh horseradish, jalapeño mignonette, and red wine mignonette—for a crowd-pleasing starter.

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Creamy Artichoke Ranch

Petrina Tinslay
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Simply purée marinated artichoke hearts, anchovy fillets, parsley, plain Greek yogurt, and extra-virgin olive oil for a salty, savory scoop.

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Zucchini, Avocado, and Jalapeño Tartine

Dana Gallagher
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Who wouldn't want a piece of this open-faced sandwich? Combine four very different green ingredients—crisp zucchini, creamy avocado, spicy chile peppers, and cilantro—atop a delicious piece of toast.

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Greek-Taverna Salad

Petrina Tinslay
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If you're hosting a dinner with picky eaters, or just want an appetizer that's a bit more interactive, make this DIY salad so everyone can choose exactly what they want—and don't want. It's made with bite-sized vegetables including cocktail tomatoes, mini cucumbers, bell peppers, and crumbled feta cheese.

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Spring Pesto Dip

Lennart Weibull
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Our easiest ever, three-ingredient dip is made for spring. Combine sour cream, mayonnaise, and prepared pesto in a bowl, season with salt and pepper, and serve alongside fresh, seasonal crudité.

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Beet Muhammara

The Ingalls
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Instead of red peppers, which are the traditional ingredient used in this Middle Eastern dip, we're using vibrant red beets, which add an earthy flavor and stunning purple color. When combined with walnuts, spicy Aleppo pepper, and pomegranate molasses, they create a dip that everyone will be going back for more of.

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Vegan Green-Goddess Dip

Justin Walker
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Start the party with this simple, six-ingredient dip. It gets its bright green color and seasonal flavor from avocado, lime zest, and fresh herbs such as cilantro or parsley.

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Pea, Almond, and Ricotta Spread

Con Poulos
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Nutty, creamy, and all-around delicious, this green spread is delicious by the spoonful, served with vegetables for dipping, or spread onto toast. Combine toasted almonds, peas, ricotta, Parmigiano-Reggiano, olive oil, and lemon zest in a food processor until the mixture comes to a hummus-like consistency.

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Marinated Peppers With Mint and Sesame

Lennart Weibull
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Sliced roasted peppers tossed with olive oil, lemon, mint, and toasted sesame seeds are delicious spooned over toast. Don't leave behind any of the delicious juices that settle at the bottom—they have lots of flavor.

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Smoked-Salmon Lettuce Rolls with Avocado and Tahini

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Smoked salmon and sliced avocado are wrapped in tender lettuce leaves and served with a lively tahini sauce in this Southeast Asian-inspired appetizer.

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Dates and Blue Cheese

Sharon Radisch
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You only need four ingredients—dried dates, Gorgonzola piccante, toasted almonds, and honey—to make these sweet-and-savory hors d'oeuvres. They'll be the first to disappear at your next cocktail party, guaranteed.

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Whipped Hearts of Palm and Feta Dip

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Mildly flavored hearts of palm are the perfect foil for salty feta in this cool, creamy dip. Finish with fresh dill and a pinch of cayenne.

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Radishes and Peanut Butter

Lennart Weibull
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PB and...R? Trust us, they make a surprisingly delicious pairing, especially when you add a sprinkling of flaky sea salt. If you want to go a more traditional route, serve radishes with seasoned olive oil or chive butter.

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Salsa Fresca

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Don't be tempted by pre-made salsa at the store! You can make your own in a flash. Here, tomatoes and onions are amped up with jalapeño, garlic, lime juice, and cilantro.

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Avocado Ranch Dip

linda xiao
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Ranch is always a crowd-pleaser! This kid- and adult-approved version gets its creamy texture from avocado instead of the usual mayonnaise.

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Marinated Mozzarella

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Take your cheese-and-charcuterie platter to new heights by bathing fresh mozzarella in olive oil, fresh herbs, and red-pepper flakes. Make it the star, then bring in salami and olives as supporting players.

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Avocado & Honeydew Melon

Bryan Gardner
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Ripe avocados and sweet summer melon need nothing more than a sprinkling of fresh mint and sea salt to shine.

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Yogurt Dip

Aya Brackett
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Choose unexpected crudites for this za'atar-laced yogurt dip, such as endive, fennel, cauliflower, and broccolini. It pairs well with just about any vegetable.

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Grape Pico de Gallo

Aaron Dyer
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Don't let tomatoes have all the salsa fun! Swap them out for seedless green grapes, then add the usual jalapeño, red onion, cilantro, and lime juice.

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Tofu with Tomatoes, Basil, and Mint

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Upend your summer Caprese salad routine with this Asian-inspired version. Ripe tomatoes join soft tofu, fresh herbs, and toasted sesame seeds in a soy sauce-sherry vinaigrette.

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Smoked Salmon Dip with Bagel Chips

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We've transformed our favorite bagel toppings into a sensational cream cheese-based dip.

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Antipasto Skewers

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Finger food doesn't get easier than this! All you need to do is thread store-bought ingredients like giardiniera, olives, bocconcino (small mozzarella balls), and prosciutto onto skewers. Our Cheddar and Pickle Skewers are dead-simple, too.

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Nori Guacamole

Kate Mathis
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Upgrade a basic guacamole recipe with Asian flavors such as scallions, which replace the usual white onion, and crushed nori sheets. The salty flavor of dried seaweed sprinkled over the top is totally next-level.

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