25 Halloween Party Food Ideas, Spooky Bites, Dips and Snacks
A good Halloween party lives or dies by the snack table. Kids drift over between games, grown ups gather with a drink in hand, and the food has to hold up for hours without anyone standing guard. The best Halloween party food mixes a few spooky showpieces that make everyone laugh with easy favorites that keep them fed.
These 25 recipes are all savory party food and snacks, not desserts or full dinners. The list opens with the themed dishes, a spooky charcuterie board, witch finger hot dogs, purple deviled eggs and jack o lantern pizza hand pies. Then come warm and cold dips, crunchy snacks for grazing, cold bites you can make ahead and hot party food like sliders, wings and pigs in a blanket.
Two habits make every one of these better. First, plan a mix of temperatures, a few cold dishes that can sit out, a few warm dips in slow cookers and one or two hot trays that come out midway through the party. Second, season boldly. Food served at room temperature tastes flatter, so a little extra salt and acid goes a long way.
For a crowd of 20, plan on six to eight different dishes and about 12 bites per person over a three hour party. Pick one or two themed showpieces, two dips, a cold bite, a hot tray and a snack bowl. Most of these can be made a day ahead, so the party day job is mostly baking, warming and setting the table.
25) Halloween Charcuterie Board
25) Halloween Charcuterie Board
A big wooden board piled with cured meats, sharp cheeses, crackers and fall fruit in orange, black and deep red. It needs no cooking at all, just slicing, folding and filling the gaps. It is the first thing guests gather around and the easiest centerpiece for a Halloween party table.
Ingredients
- 8 oz sliced salami and 4 oz sliced prosciutto
- 8 oz aged white cheddar, cut into cubes
- 6 oz smoked gouda, sliced
- 1 (8 oz) wheel brie or camembert
- 4 oz orange cheddar or mimolette, cut into wedges
- 2 cups red and black grapes in small bunches
- 1 cup dried apricots and 1/2 cup blackberries
- 1 cup marinated olives, black and green
- 1/2 cup marcona almonds or roasted pecans
- 1/3 cup fig jam or pepper jelly
- 2 sleeves assorted crackers and 1 sliced baguette
- Fresh rosemary sprigs, for garnish
Cooking Instructions
- Pull the cheeses from the refrigerator 30 minutes before serving so they soften and taste their best.
- Set the brie and two small bowls for the jam and olives on a large board first, spacing them apart so they anchor the layout.
- Slice the gouda and cube the cheddar. Arrange the cheeses in loose groups around the bowls, keeping each kind together.
- Fold the salami into quarters and gather the prosciutto into loose ribbons. Tuck the meat in curving rows between the cheeses.
- Fill the larger gaps with grapes, crackers and baguette slices, then the small gaps with apricots, berries and nuts. Finish with rosemary sprigs and serve within 2 hours.
This is the board that makes the whole table look planned. Orange cheddar, black olives, dark grapes and blackberries carry the Halloween colors without a single gimmick. It is reliable because it is pure assembly, and you can scale it up or down with whatever your store has on sale. Kids head straight for the cheese cubes and grown ups linger over the brie and fig jam.
Build the board in this order every time, bowls first, then cheese, then meat, then the fillers. That keeps it full and abundant looking with less food than you would think.
24) Witch Finger Hot Dogs
24) Witch Finger Hot Dogs
Plain hot dogs carved with little knuckle cuts and topped with an almond sliver fingernail, then baked until the cuts open up like wrinkled skin. A dip of ketchup at the base makes them deliciously creepy. They are the most talked about thing on a Halloween table, and they take only a few minutes and a paring knife.
Ingredients
- 10 beef hot dogs
- 10 sliced almonds, or 10 thin slivers of white onion
- 1 tbsp cream cheese, softened
- 1 tbsp olive oil
- 3/4 cup ketchup, divided
- 1/4 cup yellow mustard, for dipping
- 1/4 tsp smoked paprika
- 10 small soft dinner rolls, optional
Cooking Instructions
- Heat the oven to 375F and line a rimmed sheet pan with parchment.
- With a paring knife, shave a thin oval off one end of each hot dog to make a flat spot for the nail. Near the middle and about 1 inch from the nail, cut 3 shallow crosswise slits close together to make knuckles.
- Brush the hot dogs lightly with olive oil, dust with paprika and set them on the pan.
- Bake 10 to 12 minutes until the knuckle cuts open and the hot dogs are steaming hot, 165F in the center.
- Dab a little cream cheese on each flat spot and press on an almond slice. Dip the opposite end in ketchup and serve on a platter with more ketchup and mustard for dunking.
Witch fingers are the Halloween party food my kids beg for every single year. Underneath the spooky look they are just hot dogs, so even the pickiest guests eat them happily. The knuckle cuts open in the oven and look surprisingly real. They cost very little and turn a plain platter into the star of the table.
Keep the knuckle cuts shallow, about a quarter of the way through, so the fingers curl a little but never split apart.
23) Spooky Purple Deviled Eggs
23) Spooky Purple Deviled Eggs
Classic deviled eggs with whites soaked in red cabbage brine and beet juice until they turn vivid purple and pink. The bright yellow filling pops against the colored whites for a striking Halloween look. They taste exactly like the tangy, creamy deviled eggs everyone loves, just dressed up for the party.
Ingredients
- 12 large eggs
- 3 cups chopped red cabbage
- 1 (15 oz) can sliced beets, juice reserved
- 1/2 cup white vinegar, divided
- 2 tsp sugar
- 1/2 cup mayonnaise
- 1 1/2 tsp Dijon mustard and 1 tsp yellow mustard
- 1 tbsp dill pickle juice
- 1/4 tsp kosher salt and 1/8 tsp black pepper
- Smoked paprika and chopped chives, for garnish
Cooking Instructions
- Cover the eggs with cold water by 1 inch, bring to a boil, then turn off the heat, cover and let stand 12 minutes. Chill in ice water 10 minutes and peel.
- Simmer the cabbage in 3 cups water for 10 minutes. Strain, stir in 1/4 cup vinegar and 1 tsp sugar and cool completely. This is the purple brine.
- Pour the beet juice into a jar with 1 cup water, the remaining vinegar and sugar. This is the pink brine.
- Divide the whole peeled eggs between the two brines and refrigerate 2 to 4 hours, turning once, until deeply colored.
- Pat the eggs dry, halve them and pop out the yolks. Mash the yolks with the mayonnaise, mustards, pickle juice, salt and pepper until smooth, then pipe into the whites. Garnish with paprika and chives.
These purple deviled eggs get gasps every time I set them out. The color comes only from vegetables, so there is no food coloring and no odd taste. The longer they soak, the deeper the color goes, from soft pink to a dramatic violet. Inside, the filling is the same tangy, creamy classic that disappears first at every party.
Use eggs that are at least a week old. Very fresh eggs cling to their shells and tear when you peel them.
22) Jack O Lantern Pizza Hand Pies
22) Jack O Lantern Pizza Hand Pies
Round, flaky hand pies filled with pizza sauce, melted mozzarella and pepperoni, with little jack o lantern faces cut into the top crust. The cheese bubbles up through the eyes and grin as they bake. They are fun to make with kids, easy to eat standing up and perfect for a Halloween party table.
Ingredients
- 2 (14.1 oz) boxes refrigerated pie crusts, 4 crusts total
- 3/4 cup pizza sauce, plus more warmed for dipping
- 1 1/2 cups shredded mozzarella
- 1/2 cup mini pepperoni
- 1 tsp Italian seasoning
- 2 tbsp grated parmesan
- 1 large egg, beaten with 1 tbsp water
- All purpose flour, for dusting
- 1 tbsp chopped fresh basil, for garnish
Cooking Instructions
- Heat the oven to 400F and line two rimmed sheet pans with parchment.
- Unroll the crusts on a lightly floured counter and cut 4 inch rounds with a cutter, rerolling the scraps once. You need 20 rounds.
- With a paring knife, cut triangle eyes, a nose and a jagged grin into 10 of the rounds for the tops.
- Set the plain rounds on the pans. Spread each with 1 tbsp sauce, leaving a 1/2 inch border, then top with mozzarella, pepperoni and a pinch of Italian seasoning.
- Brush the edges with egg wash, lay a face round on top and press the edges with a fork to seal. Brush the tops with egg wash and sprinkle with parmesan.
- Bake 16 to 20 minutes until deep golden and the cheese bubbles through the faces. Cool 5 minutes and serve with warm pizza sauce.
These hand pies are pizza night in a Halloween costume, and kids love every bite. Pie crust bakes up flakier and more golden than pizza dough, so the carved faces hold their shape. Cutting the faces is a great job for older kids while little ones add the pepperoni. They are just as good warm from the oven or at room temperature later in the party.
Chill the assembled pies on the pans for 15 minutes before baking so the faces stay crisp and do not puff closed.
21) Spicy Queso Dip
21) Spicy Queso Dip
A smooth, bright orange cheese dip made with melty American cheese, sharp cheddar, canned tomatoes with green chiles and fresh jalapenos. It stays silky instead of grainy thanks to a little cornstarch and evaporated milk. Served warm with a big basket of tortilla chips, it is the dip guests crowd around and scrape clean.
Ingredients
- 8 oz deli American cheese, torn into pieces
- 8 oz sharp cheddar, freshly grated
- 2 tsp cornstarch
- 1 tbsp unsalted butter
- 1 jalapeno, seeded and finely diced, plus slices for topping
- 1/4 cup finely diced white onion and 1 clove garlic, minced
- 1 (12 oz) can evaporated milk
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1/2 tsp ground cumin and 1/2 tsp chili powder
- 1/4 tsp cayenne pepper, optional
- 2 tbsp chopped cilantro
- Tortilla chips, for serving
Cooking Instructions
- Toss the grated cheddar with the cornstarch in a bowl so every shred is lightly coated.
- Melt the butter in a medium saucepan over medium heat. Cook the diced jalapeno and onion 3 to 4 minutes until soft, then add the garlic for 30 seconds.
- Pour in the evaporated milk and bring it to a gentle simmer, small bubbles only.
- Lower the heat to low and add the American cheese and the coated cheddar a handful at a time, stirring until each addition melts, about 5 minutes total.
- Stir in the tomatoes, cumin, chili powder and cayenne. Cook 2 minutes until hot and smooth, then top with cilantro and jalapeno slices. Serve warm with chips.
This is the restaurant style queso my family asks for every time the chips come out. American cheese brings the silky melt, sharp cheddar brings real flavor and the green chiles add a gentle kick. It comes together on the stove in about fifteen minutes. Move it to a small slow cooker on warm and it stays smooth and dippable for the whole party.
If it thickens as it sits, stir in a splash of milk and it loosens right back up.
20) Creamy Spinach Dip
20) Creamy Spinach Dip
A cold, creamy dip of chopped spinach, sour cream, mayonnaise and cream cheese with green onions, garlic, dill and crunchy water chestnuts. It is the classic party spinach dip, made from scratch so it tastes fresh and bright instead of salty. Serve it chilled with toasted bread rounds and crisp vegetables for easy scooping.
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 oz cream cheese, softened
- 1 (8 oz) can water chestnuts, drained and finely chopped
- 3 green onions, thinly sliced
- 1 clove garlic, finely grated
- 1 tbsp chopped fresh dill and 1 tsp onion powder
- 1 tsp lemon juice, 3/4 tsp kosher salt and 1/4 tsp black pepper
- 1 baguette, sliced into thin rounds
- 2 tbsp olive oil
- Carrot and bell pepper sticks, for serving
Cooking Instructions
- Wrap the thawed spinach in a clean towel and twist hard over the sink until no more liquid drips out.
- Beat the cream cheese until smooth, then stir in the sour cream, mayonnaise, garlic, dill, onion powder, lemon juice, salt and pepper.
- Fold in the spinach, water chestnuts and green onions until evenly mixed.
- Cover and chill at least 2 hours, or overnight, so the flavors meld and the dip thickens.
- For the toasts, heat the oven to 375F. Brush the baguette rounds with olive oil, arrange on a sheet pan and bake 8 to 10 minutes until golden and crisp. Cool completely and serve with the cold dip and vegetables.
This cold spinach dip is the one I grew up eating at every potluck, only made fresher. The water chestnuts are what make it special, adding a little crunch in every bite. Because it is served cold, it can be made the day before and simply set out when guests arrive. The deep green color looks wonderful next to orange cheese and black olives on a Halloween table.
Taste it again right before serving. Chilled dips often need one more pinch of salt or a squeeze of lemon.
19) Pumpkin Hummus
19) Pumpkin Hummus
Classic hummus made silky with canned pumpkin, a little cumin and smoked paprika, and a swirl of olive oil on top. It is bright orange, naturally vegan and ready in the time it takes to run the food processor. Serve it with pita, carrots and cucumber spears for a healthy option that still looks festive.
Ingredients
- 1 (15 oz) can chickpeas, drained, liquid reserved
- 1 cup canned pumpkin puree
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, chopped
- 1 tsp ground cumin and 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp roasted pumpkin seeds, for topping
- Pita wedges, carrots and cucumber spears, for serving
Cooking Instructions
- Blend the tahini and lemon juice in a food processor for 1 minute until thick and pale.
- Add the garlic, cumin, paprika and salt and pulse to combine.
- Add the chickpeas and pumpkin and process 2 minutes, scraping the bowl once.
- With the motor running, pour in the olive oil and 2 to 4 tbsp of the chickpea liquid until the hummus is very smooth and creamy.
- Taste and adjust the salt and lemon. Spread in a shallow bowl, drizzle with olive oil, dust with paprika and scatter pumpkin seeds on top.
Pumpkin hummus is my answer when I want something orange on the table that is not sweet. The pumpkin softens the chickpeas and makes the texture almost whipped. It tastes earthy and warm from the cumin rather than like pie. It also keeps for days, so I make it ahead and have one less thing to do on party day.
Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
18) Guacamole
18) Guacamole
Ripe avocados mashed with lime, onion, jalapeno, cilantro and salt into a chunky, bright green dip. It takes fifteen minutes and tastes far fresher than anything from a tub. Served in a hollowed out mini pumpkin or a dark stone bowl with blue corn chips, it looks perfectly at home at a Halloween party.
Ingredients
- 4 ripe Hass avocados
- 2 tbsp fresh lime juice, plus more to taste
- 1/3 cup finely diced white onion
- 1 jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 Roma tomato, seeded and diced
- 1 clove garlic, finely grated
- 3/4 tsp kosher salt
- Blue and yellow corn tortilla chips, for serving
Cooking Instructions
- Soak the diced onion in cold water for 5 minutes, then drain well. This softens its sharp bite.
- Halve and pit the avocados and scoop the flesh into a bowl. Add the lime juice and salt right away.
- Mash with a fork or potato masher, leaving some chunks for texture.
- Fold in the onion, jalapeno, cilantro, tomato and garlic. Taste and add more lime or salt as needed.
- Spoon into a serving bowl, press plastic wrap directly onto the surface and chill until serving, up to 4 hours. Stir gently and add a final squeeze of lime just before setting it out.
Good guacamole needs only a few things done right, ripe avocados, plenty of lime and enough salt. It is naturally vegan and gluten free, so it is the dip everyone can eat. I make a double batch because it goes faster than chips. The vivid green next to orange cheese and black olives is the prettiest color pairing on a Halloween table.
Buy avocados three or four days ahead and let them ripen on the counter. They should give slightly when pressed near the stem.
17) French Onion Dip
17) French Onion Dip
Sweet, deeply browned onions stirred into sour cream, cream cheese and a little mayonnaise for a dip that tastes like the classic packet version, only richer and real. It needs time on the stove but almost no attention. Serve it chilled with thick ridged potato chips and a pile of crisp vegetables.
Ingredients
- 2 tbsp unsalted butter and 1 tbsp olive oil
- 2 large yellow onions, finely diced
- 1 tsp kosher salt, divided
- 1 clove garlic, minced
- 1 1/2 cups sour cream
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tsp Worcestershire sauce and 1/4 tsp black pepper
- 1 tbsp chopped fresh chives
- Ridged potato chips and cut vegetables, for serving
Cooking Instructions
- Melt the butter with the oil in a large skillet over medium heat. Add the onions and 1/2 tsp salt.
- Cook, stirring every few minutes, 30 to 40 minutes until the onions are soft and a deep golden brown. Lower the heat if they brown too fast.
- Stir in the garlic for 1 minute, then spread the onions on a plate to cool completely.
- Beat the sour cream, cream cheese and mayonnaise until smooth. Stir in the onions, Worcestershire, pepper and remaining salt.
- Chill at least 1 hour so the flavors meld. Top with chives and serve with chips and vegetables.
Once you make onion dip from scratch, the packet kind tastes flat. The slow cooked onions give it a sweet, savory depth that people cannot quite place. It is a cold dip, so it can be finished a day early and simply pulled from the fridge. It pairs with potato chips the way nothing else does.
Do not rush the onions. Real color takes at least 30 minutes, and that browning is where all the flavor comes from.
16) Baked Brie with Cranberries
16) Baked Brie with Cranberries
A whole wheel of brie baked until molten, then topped with cranberry sauce, honey, toasted pecans and fresh rosemary. It looks impressive and takes about ten minutes of real work. Set it out on a board with apple slices and crackers and guests will break into the warm center right away.
Ingredients
- 1 (8 oz) wheel brie
- 1/2 cup whole berry cranberry sauce
- 2 tbsp honey
- 1/3 cup chopped pecans
- 1 tsp chopped fresh rosemary
- Pinch of flaky sea salt
- 1 tbsp olive oil
- 1 baguette, sliced and toasted
- 1 crisp apple, sliced, and assorted crackers
Cooking Instructions
- Heat the oven to 350F and line a small rimmed sheet pan with parchment.
- Toast the pecans in a dry skillet over medium heat 3 to 4 minutes until fragrant, then set aside.
- Place the brie on the parchment and use a sharp knife to score the top rind in a shallow crosshatch.
- Bake 12 to 15 minutes until the sides feel soft and the cheese looks ready to spill when pressed.
- Move the brie to a board. Spoon the cranberry sauce over it, drizzle with honey and olive oil and scatter pecans, rosemary and salt. Serve right away with baguette, apples and crackers.
Baked brie is the fancy looking appetizer that is secretly the easiest one on the table. The deep red cranberry topping makes it look like fall, and the warm cheese is always the first thing gone. It works with any jam you like, fig and apricot both good choices. It turns a regular cheese board into something special.
Keep the rind on. It holds the melted cheese inside like a bowl and is perfectly edible.
15) Caramel Popcorn
15) Caramel Popcorn
Fresh popcorn coated in buttery homemade caramel, then baked low and slow until every piece is glossy and crunchy. It breaks apart into clusters and stays crisp for days in a sealed container. A big bowl of it on the snack table brings the sweet and salty crunch that balances all the savory dips.
Ingredients
- 16 cups popped popcorn, from about 2/3 cup kernels
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup light corn syrup
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup roasted peanuts, optional
- Flaky sea salt, for sprinkling
Cooking Instructions
- Heat the oven to 250F. Spread the popcorn and peanuts in two large rimmed sheet pans lined with parchment, picking out any unpopped kernels.
- Melt the butter in a large saucepan over medium heat. Stir in the brown sugar, corn syrup and salt and bring to a boil.
- Boil without stirring for 4 minutes. Remove from the heat and stir in the baking soda and vanilla. It will foam up.
- Pour the caramel over the popcorn and toss with spatulas until evenly coated.
- Bake 1 hour, stirring every 15 minutes. Sprinkle with flaky salt and cool completely on the pans, then break into clusters.
This is the caramel corn I make every October, and I always make two batches because the first one disappears. Baking it at a low temperature dries the caramel so it shatters instead of sticking to your teeth. It needs no candy thermometer. It also travels well, so it makes a great take home treat in small bags.
Stir every 15 minutes while it bakes. That is what keeps the coating thin and even instead of pooling in the corners.
14) Roasted Pumpkin Seeds
14) Roasted Pumpkin Seeds
Seeds scooped straight from your jack o lantern pumpkins, rinsed, seasoned and roasted until golden and crunchy. They are free, salty and addictive, and they turn carving night into a two for one project. Set them out in small bowls around the room so guests have something to nibble while they talk.
Ingredients
- 2 cups raw pumpkin seeds, cleaned
- 1 1/2 tbsp melted butter or olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper, optional
- 1 tsp brown sugar, optional
Cooking Instructions
- Heat the oven to 325F. Rinse the seeds in a colander, pulling away the strings and pulp.
- Spread the seeds on a clean kitchen towel and pat them very dry. Dry seeds roast crisp, wet ones steam.
- Toss the seeds with the butter, salt, paprika, garlic powder, cumin and cayenne and brown sugar if using.
- Spread in a single layer on a large rimmed sheet pan.
- Roast 20 to 30 minutes, stirring every 10 minutes, until golden and you hear them crackle. Cool completely on the pan so they crisp up.
My kids love carving pumpkins mostly because they know roasted seeds come next. The smoky paprika and garlic make them taste like a real snack instead of an afterthought. They are reliable as long as the seeds are dry and roasted low and slow. A handful also makes a great topping for the pumpkin hummus.
Roast seeds from small sugar pumpkins and large carving pumpkins on separate pans, since the small seeds cook faster.
13) Stuffed Mushrooms
13) Stuffed Mushrooms
Cremini mushroom caps filled with a savory mix of Italian sausage, cream cheese, garlic and parmesan, then baked until golden and juicy. They are hearty, bite size and look gorgeous lined up on a platter. Guests pop them whole, so make plenty and keep a second pan warming in the oven.
Ingredients
- 24 large cremini mushrooms, about 1 1/2 lbs
- 8 oz ground Italian sausage
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated parmesan, divided
- 1/3 cup plain panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 1/4 tsp black pepper
- 1 tbsp olive oil
Cooking Instructions
- Heat the oven to 375F. Pop the stems out of the mushrooms and finely chop them. Brush the caps with olive oil and set them on a rimmed sheet pan.
- Brown the sausage in a skillet over medium heat 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160F.
- Add the chopped stems and garlic and cook 3 minutes. Drain off any fat.
- Off the heat, stir in the cream cheese, 1/4 cup parmesan, panko, parsley and pepper.
- Mound the filling into the caps and sprinkle with the remaining parmesan. Bake 18 to 20 minutes until the mushrooms are tender and the tops are golden.
These stuffed mushrooms are the hot appetizer I get asked about most. The sausage and cream cheese filling is rich and savory, and the mushroom caps turn tender and juicy in the oven. They can be filled a day ahead and baked when guests arrive. For a vegetarian version, skip the sausage and add more cheese and chopped spinach.
Choose mushrooms the same size so they all finish baking at the same time.
A few spooky showpieces set the mood and familiar favorites keep everyone fed
12) Caprese Skewers
12) Caprese Skewers
Cherry tomatoes, fresh mozzarella pearls and basil leaves threaded onto small skewers and finished with a drizzle of thick balsamic glaze. They are fresh, colorful and need no cooking at all. A platter of these brings a welcome bright note to a table full of warm, cheesy party food.
Ingredients
- 24 cherry or grape tomatoes
- 24 fresh mozzarella pearls or ciliegine
- 24 small fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt and 1/8 tsp black pepper
- 3 tbsp balsamic glaze
- 24 small wooden skewers or long toothpicks
- 1/2 cup pitted Kalamata olives, optional
Cooking Instructions
- Drain the mozzarella pearls and pat them dry with paper towels.
- Toss the mozzarella with the olive oil, salt and pepper in a bowl and let it sit 10 minutes.
- Thread a tomato, a folded basil leaf, a mozzarella pearl and an olive if using onto each skewer.
- Arrange the skewers on a platter in neat rows, cover loosely with plastic wrap and chill up to 4 hours. Pull them from the refrigerator 15 minutes before serving so the mozzarella softens and the tomatoes taste sweeter.
- Drizzle with balsamic glaze just before serving so it stays glossy.
These skewers are the easiest way to add something fresh and light to a party spread. The tomato, basil and mozzarella combination is a classic that nearly everyone loves. Kids enjoy threading them, which makes them a fun job for little helpers before the party. They are also gluten free and vegetarian, so they please a lot of guests.
Buy balsamic glaze already thickened, or simmer 1 cup balsamic vinegar for 12 to 15 minutes until syrupy and let it cool.
11) Bacon Wrapped Dates
11) Bacon Wrapped Dates
Sweet Medjool dates stuffed with tangy goat cheese, wrapped in bacon and roasted until crisp and caramelized. They are sweet, salty and smoky in a single bite. These little bundles look elegant on a platter and are always among the first appetizers to disappear at any party.
Ingredients
- 20 Medjool dates, pitted
- 4 oz goat cheese, softened
- 10 slices regular bacon, halved crosswise
- 1 tbsp maple syrup or honey
- 1/4 tsp black pepper
- Pinch of cayenne pepper, optional
- 1 tbsp chopped fresh parsley or thyme
- 20 toothpicks
Cooking Instructions
- Heat the oven to 400F and line a rimmed sheet pan with parchment or foil.
- Slit each date along one side and fill it with about 1 tsp of goat cheese. Press closed.
- Wrap each date with a half slice of bacon and set it seam side down on the pan.
- Bake 18 to 22 minutes, turning once with tongs, until the bacon is crisp and browned on all sides.
- Brush lightly with maple syrup, sprinkle with pepper and cayenne and bake 2 more minutes. Cool 5 minutes, add toothpicks and garnish with herbs.
Bacon wrapped dates are the bite that makes people stop and ask what they just ate. The dates turn jammy in the oven while the bacon gets crisp, and the goat cheese adds a creamy tang. They take just three main ingredients, which makes them perfect for a busy party day. You can assemble them the night before and bake them right as guests arrive.
Use regular bacon, not thick cut. Thin slices wrap neatly and crisp before the dates overcook.
10) Jalapeno Poppers
10) Jalapeno Poppers
Jalapeno halves filled with a creamy cheddar and cream cheese mixture, topped with crisp bacon and buttery breadcrumbs, then baked until bubbly. They bring a little heat and a lot of cheesy comfort. Baking them instead of frying keeps them easy for a party, and they look great lined up on a long platter.
Ingredients
- 12 large jalapenos, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar
- 1/4 cup sour cream
- 1/2 tsp garlic powder and 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
- 6 slices bacon, cooked and crumbled
- 1/3 cup plain panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp chopped green onions
Cooking Instructions
- Heat the oven to 400F and line a large rimmed sheet pan with parchment. Wear gloves while you halve and seed the peppers.
- Stir together the cream cheese, cheddar, sour cream, garlic powder, paprika, salt and half of the bacon.
- Fill each jalapeno half with the cheese mixture and set them cut side up on the pan.
- Toss the panko with the melted butter and sprinkle it over the tops.
- Bake 18 to 22 minutes until the peppers are tender and the tops are golden. Top with remaining bacon and green onions and serve warm.
Jalapeno poppers are the spicy, cheesy bite that grown ups at any party go looking for. Scraping out the seeds and ribs tames most of the heat, so even cautious eaters can enjoy them. The crunchy topping adds texture that sets these apart from the plain stuffed kind. They are easy to fill ahead and bake right before serving.
For a milder batch, scrape out every bit of the white ribs. Most of the heat lives there, not in the green flesh.
9) Sausage Balls
9) Sausage Balls
Bite size balls of sausage, sharp cheddar and baking mix, rolled by hand and baked until golden and crisp outside. They are the Southern party staple that everyone remembers from holidays growing up. They freeze beautifully and reheat in minutes, which makes them one of the best make ahead appetizers you can have.
Ingredients
- 1 lb ground pork breakfast sausage, room temperature
- 2 cups shredded sharp cheddar
- 2 cups biscuit baking mix
- 4 oz cream cheese, softened
- 1/4 cup whole milk
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper, optional
- 1/4 tsp black pepper
- Honey mustard or ranch, for dipping
Cooking Instructions
- Heat the oven to 375F and line two rimmed sheet pans with parchment.
- Mix the sausage, cheddar, baking mix, cream cheese, milk, garlic powder, cayenne and pepper with your hands until well combined.
- Roll the mixture into 1 inch balls and place them 1 inch apart on the pans. You should have about 48.
- Bake 18 to 22 minutes, rotating the pans halfway, until golden brown and the centers reach 160F.
- Cool 5 minutes on the pans and serve warm with honey mustard or ranch. Leftovers keep 4 days in the refrigerator and reheat in a 350F oven in about 8 minutes.
Sausage balls are humble, but I have never seen a plate of them come back with leftovers. The cheddar crisps on the outside while the inside stays tender and savory. A little cream cheese keeps them moist, which fixes the dry, crumbly problem many recipes have. They are equally good warm or at room temperature.
Freeze the shaped raw balls on a sheet pan, then bag them. Bake straight from frozen and add about 5 minutes.
8) Tomato Bruschetta
8) Tomato Bruschetta
Toasted baguette slices rubbed with garlic and piled with chopped tomatoes, basil, olive oil and a touch of balsamic. It is bright, fresh and easy to eat while standing and chatting. The deep red tomatoes on golden toast look stunning on a black platter, which makes it a natural for a Halloween table.
Ingredients
- 1 baguette, sliced 1/2 inch thick
- 1/4 cup extra virgin olive oil, divided
- 1 1/2 lbs ripe Roma tomatoes, seeded and diced
- 1/4 cup thinly sliced fresh basil
- 1 small shallot, minced
- 2 cloves garlic, 1 minced and 1 halved
- 1 tbsp balsamic vinegar
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 1/4 cup shaved parmesan, optional
Cooking Instructions
- Toss the tomatoes with 1/2 tsp salt in a colander and let them drain 15 minutes.
- Heat the oven to 400F. Brush the baguette slices with 2 tbsp olive oil and arrange on a rimmed sheet pan.
- Toast 8 to 10 minutes until golden and crisp at the edges. Rub each warm slice with the cut side of the halved garlic.
- Stir the drained tomatoes with the basil, shallot, minced garlic, balsamic, remaining oil, salt and pepper.
- Spoon the topping onto the toasts just before serving and finish with parmesan.
Bruschetta proves that a few fresh ingredients can be the star of a party spread. The garlic rubbed toast gives each bite a fragrant crunch, while the tomatoes taste fresh and lively. It is affordable, colorful and easy to scale for a crowd. Guests love that it feels light next to the richer dips.
Keep the topping and toasts separate until the last minute so the bread stays crisp.
7) Soft Pretzels with Cheese Sauce
7) Soft Pretzels with Cheese Sauce
Big, chewy homemade soft pretzels with a deep brown crust and coarse salt, served with a warm cheddar cheese sauce and a tangy honey mustard. A quick dip in baking soda water gives them that classic pretzel flavor and shine. They taste like the pretzels from a ballpark or a fair, only fresher and far better.
Ingredients
- 1 1/2 cups warm water, about 110F
- 1 tbsp sugar and 2 1/4 tsp instant yeast
- 4 1/2 cups all purpose flour
- 1 1/2 tsp kosher salt and 4 tbsp melted butter
- 1/2 cup baking soda, for the water bath
- 1 large egg beaten with 1 tbsp water
- Coarse pretzel salt, for sprinkling
- 2 tbsp butter and 2 tbsp all purpose flour, for the sauce
- 1 1/4 cups whole milk
- 2 cups shredded sharp cheddar and 1/2 tsp dry mustard
- 1/3 cup Dijon mustard and 2 tbsp honey, stirred together
Cooking Instructions
- Stir the water, sugar and yeast, then mix in the flour, salt and melted butter. Knead 5 minutes until smooth. Cover and rise 1 hour until doubled.
- Heat the oven to 425F and line two sheet pans with greased parchment. Bring 10 cups water and the baking soda to a boil in a wide pot.
- Divide the dough into 8 pieces. Roll each into a 24 inch rope, form a U, twist the ends twice and press them onto the bottom of the loop.
- Boil each pretzel 30 seconds, lift onto the pans, brush with egg wash and sprinkle with salt. Bake 12 to 14 minutes until deep brown.
- For the sauce, cook the butter and flour 1 minute, whisk in the milk and simmer until thick. Stir in the cheddar and dry mustard off the heat. Serve the pretzels warm with cheese sauce and honey mustard.
Soft pretzels are a weekend project that is worth every minute. The baking soda bath is what gives them that glossy, deep brown crust and real pretzel taste. Kids love helping roll the ropes and twist the shapes. Torn apart and dunked in warm cheese sauce, they become the snack everyone hovers around.
Bake them up to a day ahead and rewarm at 350F for 5 minutes, then salt them just before serving so the salt stays crunchy.
6) Loaded Baked Potatoes
6) Loaded Baked Potatoes
Fluffy baked russet potatoes with crisp, salty skins, split open and set out with bowls of butter, sour cream, cheddar, bacon, green onions and chili so guests load their own. A potato bar is hearty, cheap and easy to keep warm for hours. It turns a snack party into something filling for the hungriest guests.
Ingredients
- 10 medium russet potatoes, scrubbed
- 2 tbsp olive oil and 1 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sour cream
- 3 cups shredded sharp cheddar
- 1 lb bacon, cooked and crumbled
- 4 green onions, thinly sliced
- 2 cups small steamed broccoli florets
- 3 cups warm beef chili, optional
- 1/2 cup pickled jalapenos and black pepper, for topping
Cooking Instructions
- Heat the oven to 425F. Dry the potatoes well, prick each one 4 or 5 times with a fork and rub with olive oil and salt.
- Set the potatoes directly on the middle rack with a sheet pan on the rack below. Bake 50 to 60 minutes until the skins are crisp and a knife slides into the center with no resistance.
- While they bake, set out the butter, sour cream, cheddar, bacon, green onions, broccoli, chili and jalapenos in separate bowls.
- Slice each hot potato lengthwise, squeeze the ends to push the inside up and fluff with a fork.
- Set the potatoes in a towel lined baking dish to keep them warm, and let guests load their own.
A potato bar is my favorite trick for a party that runs through dinner time. The potatoes bake hands off while you set out bowls of toppings, and every guest builds exactly what they want. It is naturally gluten free and easy to make vegetarian by skipping the bacon and chili. Kids love piling on the cheese, and grown ups go for the chili and jalapenos.
Hold the baked potatoes in a slow cooker on warm, wrapped in foil, and they will stay hot for up to 2 hours.
5) Sheet Pan Nachos
5) Sheet Pan Nachos
Tortilla chips layered on a sheet pan with seasoned ground beef, black beans and two kinds of cheese, then baked until melted and topped with fresh tomatoes, jalapenos and sour cream. It is the ultimate shareable dish for a crowd. Set the whole pan in the middle of the table and let everyone dig in.
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning and 1/3 cup water
- 1 (12 oz) bag sturdy tortilla chips
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded cheddar
- 1 cup shredded Monterey Jack
- 1 cup diced tomatoes and 1/4 cup diced red onion
- 1 jalapeno, sliced
- 1/2 cup sour cream and 1 cup guacamole
- 1/4 cup chopped cilantro and lime wedges
Cooking Instructions
- Heat the oven to 400F and line a large rimmed sheet pan with foil.
- Brown the beef in a skillet over medium high heat 7 to 8 minutes, breaking it up, until no pink remains and it reaches 160F. Drain, then stir in the seasoning and water and simmer 2 minutes.
- Spread half of the chips on the pan. Top with half the beef, beans and cheese. Repeat with a second layer.
- Bake 8 to 10 minutes until the cheese is melted and bubbling.
- Scatter on the tomatoes, onion, jalapeno and cilantro. Add dollops of sour cream and guacamole and serve right away with lime.
Sheet pan nachos are easy, cheap and feed a crowd with almost no effort. Layering the chips twice means every chip gets cheese, not just the ones on top. Teens and adults alike go wild for them. Cook the beef ahead and the whole thing comes together in minutes when guests arrive.
Use thick restaurant style chips. Thin chips go soggy under the beans and toppings.
4) Cocktail Meatballs
4) Cocktail Meatballs
Tender homemade beef meatballs baked until browned, then simmered in a sweet and tangy glaze of chili sauce and grape jelly. They are a true party classic, sticky, savory and impossible to stop eating. Serve them in a slow cooker with toothpicks and they stay warm and saucy all night long.
Ingredients
- 2 lbs ground beef, 85 percent lean
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper
- 1 (12 oz) bottle chili sauce
- 1 cup grape jelly
- 1 tbsp Worcestershire sauce
- Chopped parsley and toothpicks, for serving
Cooking Instructions
- Heat the oven to 400F and line two rimmed sheet pans with foil.
- Soak the breadcrumbs in the milk for 5 minutes. Add the beef, eggs, parmesan, garlic, onion powder, salt and pepper and mix gently with your hands.
- Roll into 1 1/4 inch balls, about 48, and arrange on the pans.
- Bake 15 to 18 minutes until browned and the centers reach 160F.
- Warm the chili sauce, jelly and Worcestershire in a large pot over medium heat until smooth. Add the meatballs and simmer 10 minutes, stirring gently, until glossy. Move to a slow cooker on warm and garnish with parsley.
These meatballs are on every party table in my family, and for good reason. The sauce sounds odd, but chili sauce and grape jelly cook down into a glaze that is sweet, tangy and a little spicy. Homemade meatballs taste so much better than frozen ones and freeze well too. They are the appetizer that makes a party feel generous.
Mix the meat with a light hand and stop once it comes together. Overworked meatballs turn dense and tough.
3) Buffalo Chicken Wings
3) Buffalo Chicken Wings
Crispy baked chicken wings tossed in a classic buttery hot sauce and served with celery and blue cheese dressing. A little baking powder in the coating makes the skin crackle like fried wings without a pot of oil. They are the hearty, finger licking favorite that brings everyone to the snack table.
Ingredients
- 3 lbs chicken wings, split into flats and drumettes
- 1 tbsp baking powder, not baking soda
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 cup cayenne pepper hot sauce
- 4 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp white vinegar
- Celery and carrot sticks, for serving
- Blue cheese or ranch dressing, for dipping
Cooking Instructions
- Heat the oven to 250F with racks in the lower and upper thirds. Set a wire rack on a foil lined sheet pan.
- Pat the wings very dry. Toss with the baking powder, salt and garlic powder and arrange on the rack in a single layer.
- Bake on the lower rack 30 minutes. Move to the upper rack, raise the heat to 425F and bake 40 to 45 minutes, until the skin is deep golden and crisp and the meat reaches 165F.
- Meanwhile, melt the butter with the hot sauce, honey and vinegar in a small saucepan.
- Toss the hot wings in the sauce in a large bowl and serve right away with vegetables and dressing.
These baked wings are crispy enough that nobody misses the fryer. The low and then high oven method renders the fat first and then crisps the skin. The sauce is the simple classic of hot sauce and butter, with a touch of honey to round it out. They are messy in the best way, so set out plenty of napkins.
Dry the wings with paper towels until they feel tacky. Moisture on the skin is the enemy of a crisp wing.
2) Cheeseburger Sliders
2) Cheeseburger Sliders
A whole tray of mini cheeseburgers baked at once on soft, sweet dinner rolls, with seasoned ground beef, onions and melted cheddar inside. A garlic butter glaze and sesame seeds on top make them golden and irresistible. They are hearty enough to fill up hungry guests and easy enough to make on a busy party day.
Ingredients
- 1 1/2 lbs ground beef, 85 percent lean
- 1 small yellow onion, finely diced
- 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 (12 count) package sweet dinner rolls
- 8 slices cheddar or American cheese
- 1/2 cup dill pickle chips
- 1/4 cup ketchup and 2 tbsp yellow mustard
- 3 tbsp butter, melted
- 1 tsp sesame seeds
Cooking Instructions
- Heat the oven to 350F. Without separating them, slice the rolls in half horizontally and place the bottoms in a 9 by 13 inch baking dish.
- Cook the beef and onion in a large skillet over medium high heat 8 to 10 minutes, breaking it up, until browned and 160F. Drain and stir in the seasonings and Worcestershire.
- Spread the beef over the roll bottoms and top with cheese and pickles.
- Spread ketchup and mustard on the cut side of the roll tops and set them in place.
- Brush with melted butter, sprinkle with sesame seeds and bake 15 to 20 minutes until golden and the cheese melts. Cut into sliders.
These sliders taste like a backyard cheeseburger and feed a crowd from a single dish. Baking them all together on one slab of rolls saves time and keeps them warm and soft. The pickles and mustard make each bite taste like the real thing. They are always the first hot appetizer to disappear when hungry teens are around.
Cover the dish with foil for the first 10 minutes if the tops brown too quickly, then uncover to finish.
1) Pigs in a Blanket
1) Pigs in a Blanket
Little smoked cocktail sausages wrapped in buttery crescent dough, brushed with egg wash and baked until puffed and golden. They are one of the simplest party snacks ever and still the most loved. Set them out with mustard and ketchup and both kids and grown ups will empty the platter in minutes.
Ingredients
- 1 (14 oz) package cocktail smoked sausages, about 48
- 2 (8 oz) cans refrigerated crescent roll dough
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp everything bagel seasoning or sesame seeds
- 2 tbsp grated parmesan, optional
- 1/2 cup yellow or Dijon mustard
- 1/3 cup ketchup
- 2 tbsp honey, stirred into half the mustard
Cooking Instructions
- Heat the oven to 375F and line two rimmed sheet pans with parchment.
- Pat the sausages dry with paper towels.
- Unroll the dough and separate it into triangles. Cut each triangle lengthwise into 3 thin strips.
- Roll each sausage in a strip of dough starting at the wide end, and set them seam side down 1 inch apart on the pans.
- Brush with egg wash and sprinkle with seasoning or sesame seeds and parmesan. Bake 12 to 15 minutes until golden and puffed and the sausages are heated through. Serve warm with mustard, honey mustard and ketchup.
Pigs in a blanket are the party snack I can make with my eyes closed, and they never last long. The crescent dough bakes up buttery and flaky around the smoky little sausages. Kids love helping roll them, which makes them a fun family project before the party. They are cheap, quick and always a hit with every age.
Roll them a few hours ahead, cover and chill, then bake while guests arrive so they come out hot.
How to use this list
Start with the shopping list. Many of these share ingredients, so cream cheese, sharp cheddar, sour cream, mozzarella, green onions and bacon will show up again and again. Buy cheese in blocks and grate it yourself for smoother dips. Pick dishes that use the oven at different times, so the board, hummus and spinach dip need no oven at all while the hand pies, wings and sliders take turns.
Make ahead whatever you can. The hummus, onion dip, spinach dip and caramel popcorn can be finished a day early, and the purple deviled eggs can be dyed and filled the night before. Witch fingers can be carved and the hand pies assembled in the morning and chilled. Keep perishable food out no longer than two hours, and refill platters from the fridge instead of leaving one big tray out all night.
Serve with a plan. Put the themed showpieces front and center where guests walk in, then set warm dips in small slow cookers on warm and cold dips in bowls nested over ice. Bring out hot trays in waves so something fresh arrives every half hour. Black platters, wooden boards and small pumpkins used as bowls make ordinary food look festive. Label anything spicy.
Swaps are easy for allergies and picky eaters. Use gluten free crackers and chips with the board and dips, and serve the caprese skewers, guacamole and hummus as safe vegetarian choices. Use onion slivers instead of almonds on the witch fingers for guests with nut allergies, and swap ground turkey for beef in the sliders and nachos. Put out plain cheese cubes and crackers for the youngest guests.
Frequently asked questions
What food should I serve at a Halloween party?
Mix a few themed showpieces like witch finger hot dogs, purple deviled eggs and jack o lantern pizza hand pies with easy favorites. Add a charcuterie board, a warm dip such as spicy queso, a cold dip like creamy spinach dip and a hot tray of sliders or pigs in a blanket. A bowl of caramel popcorn or roasted pumpkin seeds rounds it out.
How much food do I need for a Halloween party?
For a party of two to three hours where appetizers are the main food, plan on about 12 bites per guest, or 10 to 15 pieces per person. Offer six to eight different dishes for 20 guests. If the party runs over a mealtime, add a heartier item like sliders, meatballs or a baked potato bar and make extra of the most popular dishes.
What Halloween party food can I make ahead?
Pumpkin hummus, French onion dip, creamy spinach dip and caramel popcorn can all be made a day ahead, and purple deviled eggs can be dyed and filled the night before. Stuffed mushrooms, jalapeno poppers, bacon wrapped dates, sausage balls and the jack o lantern hand pies can be assembled ahead, chilled and baked right before guests arrive.
How do I keep party food warm for hours?
Small slow cookers on the warm setting are the easiest way to hold dips, meatballs and cheese sauce. You can also keep trays of sliders or wings in a 200F oven and bring them out in batches. Hot food should stay at 140F or above, and anything left out at room temperature should be put away after two hours.
What are easy Halloween snacks for kids?
Witch finger hot dogs, jack o lantern pizza hand pies, pigs in a blanket and cheeseburger sliders are all kid favorites that are fun to look at and easy to eat. Kids also love helping carve the hot dog knuckles or cut faces in the pie crust. Add plain cheese cubes, grapes and caramel popcorn for the pickiest eaters.
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