66 Dairy-Free Apps for Your Next Party

Garlic Garbanzo Bean Spread

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

Chili-Lime Chicken Wings

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

Wash these saucy chicken wings down with a big glass of lactose-free milk!

Baked Egg Rolls

Everyone's beloved takeout order is about to get a healthier (and homemade) upgrade with these veggie-packed baked egg rolls.

Strawberry Corn Salsa

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

Grilled Jalapenos

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

Marinated Shrimp

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

Garbanzo-Stuffed Mini Peppers

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

Chive Crab Cakes

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

Three-Pepper Guacamole

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

Bourbon Bacon Jam

This bourbon bacon jam showcases an irresistible blend of smoky, sweet and rich flavors. It’s a versatile condiment you can savor with breakfast, lunch or dinner.

Pickled Mushrooms for a Crowd

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

Bacon-Wrapped Scallops with Pear Sauce

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 Almond-Stuffed Olives

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

Grilled Guacamole

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

Asian Shrimp Pancakes

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

Shrimp Ceviche

Not interested in a steamy, hot kitchen for dinner? This no-cook shrimp ceviche is the key to a cool and quick meal.

Southwest Hummus Dip

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

Baked Pot Stickers with Dipping Sauce

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

Tangy Barbecue Wings

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

Roasted Eggplant Spread

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.

Party Shrimp

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

Bacon-Wrapped Smokies

These bacon-wrapped smokies are a delightful blend of savory and sweet and are a breeze to prepare. Perfect for a tailgate or party, they are sure to be a hit and you'll be amazed at how easy they are to make.

Mango Avocado Salsa

Mango avocado salsa takes your favorite chip dip and elevates it, thanks to the addition of sweet, tropical mango. You can double or quadruple this recipe to feed a crowd.

Cranberry Meatballs

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

Apple Salsa with Cinnamon Chips

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

Asian Chicken Wings

These baked Asian chicken wings are tender, juicy and irresistible. They soak up complex flavors from an Asian-inspired marinade made with sweet chili sauce, fish sauce, garlic and Chinese five-spice powder.

Pork Lettuce Wraps

These popular Vietnamese pork lettuce wraps are light and tasty, easy to make and filled to the brim with delicious flavor. Bonus: from start to finish they're ready to eat in well under 1 hour.

Four-Tomato Salsa

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

Five-Spice Chicken Wings

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

Mild Salsa Recipe for Canning

This mild salsa recipe for canning helps keep summer goodness stocked in the pantry year-round.

Bacon Water Chestnut Wraps

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

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 and so tasty!. —Christy Lee, Horsham, Pennsylvania

Avocado Salsa

This avocado salsa is smooth, cool and downright refreshing. Scoop it with chips, spoon it over chicken or steak—or just eat it on its own!

Cilantro Lime Shrimp

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

Homemade Peanut Butter

Learning how to make homemade peanut butter has never been easier! It's way faster than a trip to the store.

Red Pepper Tapenade

This roasted red pepper tapenade combines sweet red peppers, almonds and basil into a delicious spread that's perfect for entertaining or everyday snacking. Serve with toasted baguette slices or water crackers.

Roasted Chickpeas

Crispy chickpeas will become a favorite when you need something crunchy on your salads and bowls. An added bonus? They're vegan!

Sweet & Smoky Salsa

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

Chicken Sliders with Sesame Slaw

Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

Herb-Roasted Olives & Tomatoes

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

Mummy Pigs in a Blanket

Don't let Halloween pass without prepping these savory mummy pigs in a blanket. They're quick and cute, made simply by wrapping juicy hot dogs in flaky, buttery premade pastry strips.

Spicy Shrimp Salsa

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

Polynesian Kabobs

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

Szechuan Pork Tacos

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

BBQ Chicken Bites

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

Spicy Watermelon Salsa

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

Steamed Turkey Dumplings

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.

Garden-Fresh Seafood Cocktail

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

Strawberry Tomato Salsa

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

Party Franks

These tiny, tangy appetizers have 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 and then reheated with the franks before serving. —Lucille Howell, Portland, Oregon

Chunky Salsa

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

Ginger Pork Lettuce Wraps

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

Texas Caviar

This top-rated recipe for Texas caviar is a guaranteed favorite at any tailgate or potluck. The fresh dip is made from black-eyed peas, corn, tomatoes and avocado, all tossed in a zippy vinaigrette and served with crispy tortilla chips.

Cucumber Fruit Salsa

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

Tangy Glazed Meatballs

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

Catherine's Guacamole

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

Honey-Mustard Wings

Homemade baked honey-mustard wings are packed with flavor, thanks to spicy mustard and your favorite honey, and they're easy to make for any gathering.

Mushroom Bacon Bites

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

Zesty Marinated Shrimp

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

Corn Salsa

This simple corn salsa is a celebration of summer produce.

Avocado Bean Dip

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

Barbecued Shrimp & Peach Kabobs

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

White Bean Hummus

All it takes is a handful of ingredients and a few minutes to pull together this creamy white bean hummus recipe.

Tiny Taco Meatballs

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

Orange Shrimp Mojo

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