Appetizers can be a few recipes before dinner or a table full of appetizers for a party. Some appetizer recipes are classics and are always “trendy” such as a cheese ball or a yummy dip.
Be sure to check out our vintage bread recipes as a base for a good appetizer is sometimes a good bread!
Below are the current vintage appetizer recipes that have published to date.
We publish vintage recipes daily and as soon as a recipe is published we add it to the appropriate recipe category to help you find the recipes you may be looking for easier.
Use the SEARCH BOX in the menu to find other recipes or you can view the recipes using our Recipe Search page.
What is an Appetizer
An appetizer is a small dish of an overall meal. It can also be a drink or multiple drinks containing alcohol.
Common examples include shrimp cocktail, calamari, salad, potato skins, mussels, bruschetta or cheese and crackers.
An appetizer may also be very elegant in some restaurants.
They are often referred to as snacks or hors d’oeuvres.Source: Wikipedia – Appetizers
Arguably, one fundamental, unspoken, purpose of appetizers, especially in a restaurant setting, is to keep hungry people fed until the main dish is served.
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Links to find other recipes:
Types of Appetizers
Appetizers can be sweet or salty, hot or cold, light or heavy. The different types of appetizers can be broken down into “appetizer types” as seen below:
Dips and Spreads include dips, pates, relishes, salsa, tapenades, and other spreads.
Fruits and Vegetables include raw vegetables to eat alone or with a dip or spread, cooked veggies such as potato rounds, and fresh colorful fruits.
Proteins include hard and soft cheeses, chicken wings, cold cuts, meatballs, and skewered meats.
Snacks include items you can easily pick up from a group and normally salty such as chips, nuts, popcorn, and pretzels.
Starchy appetizers include those containing crackers and bread such as breadsticks, bruschetta, canapes, and finger sandwiches.
If you are preparing a dip, help your planning timeline by making the dip the day before. Why? Most dips taste better if made the day before so the ingredients have time to meld.
Appetizers, especially if serving at a stand-up type party, should be easy to eat in one bite and with one hand. (You don’t want to have to put your drink down in order to serve or eat the appetizer.)
Make ice platters to use to serve your items that need to be kept cold such as vegetables and seafood.
Hollow out vegetables, bread rounds, and melons to serve your dips (cold dips in vegetables and hot dips in the bread bowls).
Try to serve a variety of appetizers instead of several of the same. Also, be sure to overuse the same ingredient throughout your appetizer planning, e.g., cream cheese used in cheese balls, on vegetables, and the base of your hot dip.
Vintage Appetizer Recipes
We have lots of Appetizer Recipes that we have grouped by appetizer types.
The appetizers that do not have a main category have been grouped as our “other appetizer recipes” until we get enough to group them with other recipes.