6 Festive Holiday Appetizers For Your Holiday Table

Whipping up a batch of festive holiday appetizers can be a tricky business, and these treats need to wow your guests, healthy enough to not put you in a food coma, and easy enough to prep en masse. It sounds like a lot of work for something that'll just “warm up” your guests' bellies, but to help you deal with all this kitchen drama and spend more time with your friends, we rounded up six of our favorite holiday appetizers that take minutes to put together and are bound to amaze your guests.

1. Baked Mashed Potato Balls

Crispy • Bite-Sized • Holiday-Ready
Makes: ~20 balls
Total Time: ~35 minutes

These golden mashed potato bites deliver everything you love about traditional mashed potatoes—just in a cleaner, crispier, appetizer-friendly form. Perfect for parties or cozy holiday sides without the mess.

Ingredients:

• 2 cups freeze-dried potatoes

• 2 medium eggs, beaten

• ⅓ cup breadcrumbs

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Hydrate the Potatoes:
   Place the freeze-dried potatoes in a large bowl and pour in just enough warm water to make the pieces float. Let sit for 10–15 minutes, or until fork-tender.

3. Mash and Season:
   Drain any excess water and mash the potatoes until smooth.
   Stir in garlic powder, salt, and pepper until fully incorporated.

4. Prepare the Breading Station:
   Place the beaten eggs in one bowl and the breadcrumbs in another.

5. Form and Bread the Balls:
   Using your hands, shape the mashed potatoes into small, bite-sized balls.
   Dip each one into the beaten egg, then roll in breadcrumbs to coat evenly.

6. Bake:
   Place the coated potato balls on the prepared baking sheet.
   Bake for 15 minutes, or until golden brown and crisp.

Tips:

• For extra crunch, lightly spray the balls with oil before baking.

• Serve with sour cream, aioli, or your favorite dip.

2. Whipped Feta & Red Bell Pepper Dip

Creamy • Tangy • Crowd-Pleasing
Makes: ~1½ cups
Prep Time: 10 minutes
Total Time: 10 minutes

This vibrant dip combines the creamy tang of feta cheese with the sweet, smoky notes of freeze-dried red bell peppers. Perfect for spreading on crostini or serving with fresh vegetables, it's an easy yet elegant addition to any appetizer spread. The treat also packs a great nutritional punch thanks to feta's protein⁽¹⁾ and red pepper's vitamin C⁽²⁾_.

Ingredients:

• 8 oz block of feta cheese, crumbled

• ½ cup freeze-dried red bell peppers

• ¼ cup plain Greek yogurt

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

Instructions:

1. Rehydrate the Bell Peppers:
   Place the freeze-dried red bell peppers in a bowl and cover with warm water. Let them soak for 5–7 minutes until softened. Drain and pat dry.

2. Blend the Dip:
   In a food processor, combine the crumbled feta, rehydrated red bell peppers, Greek yogurt, olive oil, lemon juice, minced garlic, and red pepper flakes (if using). Blend until smooth and creamy.

3. Season:
   Taste and adjust the seasoning with salt and black pepper as needed.

4. Serve:
   Transfer the dip to a serving bowl. Drizzle with a little olive oil and garnish with additional crushed red pepper flakes or chopped fresh herbs, if desired.

Tips:

• Serving Suggestions: Pair this dip with toasted baguette slices, pita chips, or an assortment of fresh vegetables.

• Make-Ahead: The dip can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.

3. Bacon and Caramelized Onion Crostini

Savory • Elegant • Crowd-Pleasing

Makes: ~20 crostini
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 1 loaf rustic bread, sliced into ½-inch pieces

• 1 pound bacon, diced

• 3 medium onions, thinly sliced

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• Salt and freshly ground black pepper, to taste

Instructions:

1. Toast the Bread:
   Preheat oven to 400°F. Place the bread slices on a baking sheet and brush with 1 tablespoon olive oil. Toast in the oven for 5–7 minutes, or until golden and crisp. Set aside.

2. Cook the Bacon:
   In a large skillet over medium heat, cook the diced bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.

3. Caramelize the Onions:
   Add the remaining tablespoon olive oil to the skillet with the bacon fat. Stir in the onions and cook over medium-low heat, stirring occasionally, for 15–20 minutes until soft and golden. Add balsamic vinegar, season with salt and pepper, and cook 2 more minutes. Remove from heat.

4. Assemble the Crostini:
   Spoon caramelized onions onto each toasted bread slice and top with crispy bacon. Serve warm or at room temperature.

Tips:

• Make-Ahead: Both the caramelized onions and cooked bacon can be prepared a day in advance. Store them separately in airtight containers in the refrigerator. Reheat gently before assembling the crostini.

• Serving Suggestion: For added flavor, consider spreading a thin layer of goat cheese or ricotta on the crostini before adding the toppings.
  

4. Hasselback Potato Bites

Savory • Crispy • Crowd-Pleasing
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

• 6 small potatoes, rinsed

• 4 slices bacon, cooked and crumbled

• 2 tablespoons sour cream

• 2 tablespoons olive oil

• 1 tablespoon dehydrated chives

• Salt, to taste

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.

2. Prepare the Potatoes:
   After thoroughly rinsing the potatoes, make several vertical cuts through each potato, stopping short of cutting all the way through. This creates the classic Hasselback effect.

3. Season and Roast:
   Place the potatoes on the prepared baking sheet. Brush them with olive oil and season with a pinch of salt. Roast in the preheated oven for about 30 minutes, or until the potatoes are fork-tender.

4. Add Toppings:
   Remove the potatoes from the oven and allow them to cool slightly. Carefully insert crumbled bacon between the slices of each potato. Top each with a dollop of sour cream and sprinkle with dehydrated chives.

5. Serve:
   Serve the Hasselback Potato Bites warm as a delightful appetizer or side dish.

5. Roasted Parmesan Cauliflower

Crispy • Savory • Crowd-Pleasing
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 cup freeze-dried cauliflower pearls

• 2 tablespoons olive oil

• 2 tablespoons grated Parmesan cheese

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: Fresh parsley or pomegranate seeds for garnish

Instructions:

1. Rehydrate the Cauliflower:
   Place the freeze-dried cauliflower pearls in a bowl and add enough warm water to cover them. Let them soak for 10–15 minutes until rehydrated. Drain and pat dry with a paper towel to remove excess moisture.

2. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

3. Season the Cauliflower:
   In a large mixing bowl, combine the rehydrated cauliflower pearls, olive oil, minced garlic, salt, and black pepper. Toss until the cauliflower is evenly coated.

4. Roast the Cauliflower:
   Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 15 minutes, stirring halfway through to ensure even cooking.

5. Add Parmesan and Finish Roasting:
   Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the cauliflower. Return to the oven and roast for an additional 5 minutes, or until the cauliflower is golden brown and the cheese is melted.

6. Garnish and Serve:
   Transfer the roasted cauliflower to a serving dish. Garnish with fresh parsley or pomegranate seeds if desired. Serve warm.
   

Red Bean Hummus with Pita Chips

Savory • Wholesome • Unexpected Twist
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 2 cups dehydrated red beans

• 2 tablespoons dehydrated celery

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Juice of 1 lemon

• ⅛ teaspoon smoked paprika

• Salt and pepper, to taste

• ½ teaspoon dehydrated chives, for garnish

Instructions:

1. Rehydrate the Ingredients:
   Add the red beans, celery, and garlic to a pot along with 4 cups of water. Simmer over low heat for 20 minutes, or until the beans are tender and the celery is soft.

2. Drain and Reserve Liquid:
   Using a fine mesh strainer, drain the ingredients and reserve 1 to 2 cups of the cooking water for blending.

3. Blend the Hummus:
   Transfer the red beans, celery, and garlic to a food processor. Add the olive oil, lemon juice, smoked paprika, salt, and pepper. Pulse until smooth, adding reserved water or additional olive oil to reach your desired consistency.

4. Serve:
   Scoop the hummus into a serving bowl and sprinkle with dehydrated chives. Serve with pita chips, crackers, or fresh vegetable sticks.

So, which of these festive holiday appetizers would you add to this year's Christmas menu list? Let us know in the comments below! 

References:

1. https://ndb.nal.usda.gov/ndb/foods/show/19
2. https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

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