From chips and dip to breadsticks, pizza, and stuffed peppers, these finger food recipes offer a little bit of everything.
Technically, anything can be finger food if it’s small enough! It’s so nice to eat with your hands without having to worry about making a mess.
I love to have lots of different kinds of appetizers whenever I have people over.
With these simple recipes, you won’t need to worry about people struggling with a knife and fork on their laps.
I guarantee you’ll find something that tickles your fancy on this list of 30 fantastic finger food recipes.
Is there a person on the planet that doesn’t love warm, garlicky bread? I mean, it doesn’t get much better in my eyes.
I love that this recipe uses pizza dough to bake these bread bites. That way, you can make extra and have a complete pizza feast.
I long for the days where we could meet up and share a big bowl of chips and dip a few drinks and some laughs. (Soon, I hope!)
But just because we can’t gather (yet!) doesn’t mean we can’t indulge. This dip is perfect for your next movie night in.
Whatever you do, don’t leave me alone with the bread basket! You’ve been warned!
The best thing about this recipe is that you won’t need to mold the dough. Just roll it out and cut it into strips.
The twist gives the breadsticks a bit of character, and they’re best served with some warm marinara.
Dips can be sweet, savory, creamy, spicy, thick, thin, hot, or cold. And of course, you can get some that are a combination of those.
I like to opt for this thick, creamy, savory, cheesy dip when serving crackers because I think the texture is so much more satisfying.
Throw some cheese slices and a selection of deli meats on the plate, and you’ll have a hard time keeping people away!
If you haven’t made potato chips at home, I’m sure it’s because you don’t have a deep fryer.
But did you know you can make them right in the microwave? I know, crazy!
To get your slices uniform, use a mandolin to cut the potatoes, and be sure to dry them thoroughly on paper towels.
Fries are the ultimate finger food, right? They’re salty, crisp, and perfect with everything from ketchup to curry sauce.
These sweet potato fries are a healthier alternative, with just as much flavor!
To be sure they’re crispy (sweet potatoes have a high moisture content that can lead to a sad, floppy fry!), try tossing them in cornstarch before the oil mixture.
Keep them separated on the tray and toss halfway through the cooking time.
Making your own cracker is a fantastic way to add in some fun flavors and cut out any nasty preservatives.
These rosemary and garlic crackers are super tasty, crispy, and can be ready in just 20 minutes!
When it comes to feeding a crowd, I like to keep things simple.
With this recipe, you can make a big batch of brie bites and change just a couple of ingredients to give you an excellent selection of flavors.
Luckily, brie pairs well with everything from bacon to honey, so you’ll get sweet and savory in one pop!
Detroit-style pizza is rectangular, crispy, and is made with the sauce layered on top of the cheese.
Another unique thing about this pizza is that it calls for cubes of cheese rather than shredded.
I love this version because it gives you big pockets of gooey cheese and a lovely tender crust.
Have you ever tried savory choux pastry? You’re about to!
This recipe is such a wonderful way to incorporate that amazing taste and texture (of the choux) and mix it with salty, cheesy goodness.
Feel free to throw in some bacon bits or chopped jalapeños, and serve with whipped garlic veggie cream cheese.
This is not your average grilled cheese sandwich. First of all, it’s full of cream cheese and mayo, making it a creamy and decadent snack. Then there’s the bacon and apple.
If you’ve never tried apple in a savory sandwich before, I can’t recommend it enough.
The crisp sweetness of the fruit pairs so well with the creamy, salty filling. It’ll be your new go-to!
I know the steaks are good, and the drinks are great, but I go to Outback for the bloomin’ onion. Tell me I’m not alone?
This recipe is so simple; I can’t believe I didn’t think of it before. A bloomin’ onion is, after all, one giant onion ring, right?
Just don’t forget that the dry mix for the onion petals, as it’s just as crucial as the dipping sauce for flavor.
Brie has such a unique flavor. On the one hand, it can be creamy and is bold enough to stand alone in a dish.
But then, it’s also mild enough to pair with everything from pesto to caramelized onions.
Since I would put pesto on pretty much anything, this is a no-brainer.
The color is fantastic, and the nutty, cheesy, garlicky sauce makes dipping into this warm bowl of cheese a dream.
I have a confession: I have a pretty severe addiction to everything bagels. As in, I’ll eat one for breakfast, one for lunch, and then maybe half as a pre-dinner snack.
If they’re in my house, they won’t last long.
Though I may not have the willpower to make a batch of these, I seriously recommend that you give it a go.
You won’t believe how good they taste, and if you make your own seasoning, you can make it as salty as you like.
Calling this a dip seems odd considering the texture. I mean, it’s a tasty bowl of beans, but is it a dip? I’ll let you decide!
I guess it gets the name because it’s typically served with crackers or bread.
No matter what you call it, it makes a nice change from the jar of onion dip you have in the pantry somewhere.
When I’m planning a party (or BBQ or gathering), I like to offer a variety of food to my guests, and finger food just makes it so much easier to mingle!
These pinwheels are a great little dish that you can serve up on a platter, letting people pick and choose as they go.
They might be simple, but they’ll definitely be a hit.
I’m pretty sure I lived off pan con tomate and sangria on my last trip to Spain. It’s quick, warm, and loaded with flavor.
In general, this dish is made up of toasted bread that gets rubbed with garlic before adding a layer of grated tomato on top.
Most places will add a drizzle of olive oil and sea salt to boot.
Can I tell you a secret? This dish will look like it took hours to create when really, it’s insanely easy.
You’ll only need six ingredients! Once you have the lightning-fast dressing chopped and mixed, just pour it right over the cheese and serve.
See, I told you it was quick.
I have to admit that although this is clever and colorful, it took a bit of encouragement to get my niece to try it.
It starts with a crescent roll base, which is fluffy and as easy as opening a can.
Rather than a tomato sauce, this has a creamy ranch mix and cream cheese spread to hold all the veggies down.
I recommend chopping the veggies quite small and going for something colorful.
This recipe has everything you’d expect in salsa, such as tomatoes, onions, jalapeños, and cilantro (leave it out if you hate it), and then some crunchy extras, like cucumber and peppers.
This is actually more of a pico de gallo since you’re using raw ingredients, and it’s chunky. It’s perfect for your next Taco Tuesday!
Why pay for a box of seasoned crackers when you can just make them at home? I’m betting you already have the ingredients needed.
Being a typical ranch lover, I adore this recipe. But you can change it in a pinch with whatever herb mix you might have. Fajitas seasoning would be a fabulous alternative.
You might not immediately think of stuffed peppers as finger food, but these bites are a little different.
I love peppers, and these minis are just the thing to serve on a plate as a quick and creamy appetizer.
Not only are they super colorful, but all you’ll need are peppers, cheese, and some honey.
You’ll need to be very careful with this recipe: make it once, and there goes your diet!
This boils down to a faux-cheesecake layer, topped with sultry caramel and toffee bits for crunch. Really? How am I supposed to say no to that??
Serve it with apple slices so you can pretend to be healthy, or just go all-out and serve it with graham crackers and cookies. Live a little!
Bruschetta is almost like the Italian version of pan con tomate – toasted bread slices rubbed with garlic and topped with a tomato mix.
This differs in that the tomatoes are diced and typically mixed with basil and onions. When it comes to the balsamic, remember that a little goes a long way.
Is it still football season? Baseball? I’m not the one to ask. I just bring the food when I’m invited to “watch” a game.
It’s easy to open a jar of Ranch dip, but why not try making your own?
This garlic and herb dip has many of the same ingredients, and you can better control the level of garlic – which I’ve heard some people don’t always like (weird, I know).
Phyllo pastry gets a bad rap for how much attention it needs while baking. It dries out pretty quick if you don’t keep it covered with a damp cloth.
But it’s so crisp and flaky, so it’s worth every extra step it takes!
And for this recipe, you can even opt for store-bought phyllo cups, taking away any stress. You can always use regular pastry, too!
Charcuterie boards have recently taken over social media, and I’ve seen so many variations all over my feeds.
This appetizer platter is full of veggies, dips, fruits, and cheese and can be served up to meat-eaters and vegan at the same time.
Just keep the bacon off the broccoli, please!
I served up something similar and did my best to include something for everyone. For every creamy dip, I had hummus or another vegan alternative.
And for every different kind of cheese, I made sure to offer plenty of fruits and veggies.
The beauty of the jalapeño popper is that it gives you just the right amount of heat and a nice creamy middle to mellow it out.
This dip gives you all that, along with a crunchy top made out of breadcrumbs.
I think it’s great with just the jalapeños, but adding in some chopped tomatoes would make it really pop.
I know these might look dainty and fiddly to make, but I have a trick up my sleeve: using tortillas to make this en masse, and once it’s chilled, slice into perfect little cubes.
I’ve tried this with white bread, but you can’t get the same neatness when cutting it. Plus, you can always use flavored tortillas to add a bit of color.
I might’ve saved the best ‘til last. Is there anything better than a big dish full of bubbling spin’ dip? I think not!
For this recipe, you’ll need six ingredients and about twenty minutes. Yes, really! By using a garlic and herb cheese, you’ll skip a couple of steps from the get-go.
The key is to use canned artichokes and frozen spinach (thawed and drained).
There’s no need to worry about breaking down an artichoke or blanching spinach. Take the easy route and enjoy!
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