70 Dairy-Free Apps for Your Next Party

My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska

This recipe makes art in a bowl! All the colors of summer are captured in this salsa with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. —Catherine Goza, Charlotte, North Carolina

When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas

My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. —Delores Hill, Helena, Montana

Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado

You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia

Serve tangy pickled mushrooms alongside a steak, as an appetizer with picks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota

I enjoy cooking for my parents, and my bacon-wrapped scallops recipe is one of their favorites. If you prefer, replace the pear preserves with preserves or jam of a different flavor. —Ethan Hall, King, North Carolina

Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee

If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana

I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois

Layered in small glasses, these Asian-style parfaits are sure to wow guests. The tender pork, rice and flavorful sauce may tempt you to try larger portions as an entree!

Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin

Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio

Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! —Tammy Neubauer, Ida Grove, Iowa

Both my husband and I were raised on farms, and we prefer home cooking to eating out. That works out fine since I love trying new recipes! I've served this apple salsa as an appetizer and a snack. Plus, it's sweet enough to be a dessert. It's easy to transport besides. —Carolyn Brinkmeyer, Golden, Colorado

Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas

I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota

The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. —Laura Mahaffey, Annapolis, Maryland

Korean wontons (called mandoo) are not hot and spicy like many of the traditional Korean dishes. Filled with inexpensive vegetables and beef, the fried dumplings are very easy to prepare. —Christy Lee, Horsham, Pennsylvania

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

We eat a lot of peanut butter, so I decided to make my own. When I compared the cost of my own to store-bought, homemade was much cheaper. Plus it's a whole lot tastier, and you know what goes into it! —Marge Austin, North Pole, Alaska

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

Looking for a lighter snack that's still a crowd-pleaser? You've found it! These zesty, crunchy chickpeas will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina

I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon

These sweet, tangy, spicy chicken sliders have an Asian style that tingles the taste buds. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.

Radishes add a wonderful crunch to this colorful salsa that is also great over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.

East meets South and Tex-Mex for savory, flavorful Chinese taco. It makes a lot so use for an appetizer party or as a potluck dish.—Taste of Home Test Kitchen

Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California

I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. —Andrea Heyart, Aubrey, Texas

This is a great "lite" appetizer that tastes wonderful, but will not make you feel like you've eaten a meal. They are easy to make and a joy to serve--try them at your next party! Wonton wrappers are sold in the produce section. If wrappers are square, fold them into triangles. Or, cut them into three-inch rounds with a metal cookie cutter.

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan

Here’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas

These tiny, tangy appetizers have such broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead, then just reheated with the franks before serving. —Lucille Howell, Portland, Oregon

This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. —Dana Hayes, Canton, Ohio

When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they’re meant to be an appetizer—but maybe I should just call it supper. —Mary Kisinger, Medicine Hat, Alberta

For big parties, I make glazed meatballs and deliver them in the slow cooker. That way they’re spicy, sweet and ready to eat. —Gail Borczyk, Boca Raton, Florida

My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day—or any day of the week. —Jennifer Locklin, Cypress, Texas

I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado

Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri

The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. —John Slivon, Milton, Florida

Get the scoop on making a standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip—everyone’s favorite fiesta starter. —Catherine Cassidy, Milwaukee, Wisconsin

For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! —Susan Seymour, Valatie, New York

This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. —Gina Roesner, Ashland, Missouri

These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario

My children love this easy hummus and even like to help me make it! Hummus is a great way to sneak some beans and important soluble fiber into their diets. I also serve this in a bread bowl with my vegetable platter for our Thanksgiving dinner. —Kelly Andreas, Eau Claire, Wisconsin

I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma

Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia

My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California

These meatballs may be tiny, but they're big on taste. Taco seasoning adds a tasty twist to these appetizers that my grandson gobbles up! —Joyce Markham, Belmond, Iowa

With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. —Don Thompson, Houston, Ohio

I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious. —Mary Marlowe Leverette, Columbia, South Carolina