25 Cute (and Creepy) Halloween Appetizers
Your party needs spirited Halloween appetizers, drinks and snacks! Here’s what to serve for a spooktacular evening.
These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.
Our home economists concocted this “potion” with kitchen staples such as juice concentrate, soft drink mix, soda and sherbet. It appeals to kids of all ages! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Play the mad scientist this year and bring a monster to life. He’s frightfully fun and delicious! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Previously, I had made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It’s also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Thrill partygoers with these bone-chilling deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a Halloween version. —Nick Iverson, Milwaukee, Wisconsin
I like to serve this dip with triangle-shaped tortilla chips because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
My bright orange sipper fits right in with October fun. To serve it in a festive way, I often put the punch bowl inside a hollowed-out-pumpkin. —Sue Thomas, Casa Grande, Arizona
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
You can assemble our baked Brie appetizer in advance and bake it right before the party. —Marion Lowery, Medford, Oregon
This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pastry makes prep easy.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Guests will not be able to stop eating this savory dip. The orange color makes it natural for a Halloween party. —Gina Wilson, Austin, Texas
These crunchy munchies are sure to rank high with your family and friends. The combination of flavors gets this sweet and salty chex mix recipe just right. —Candice Lumley, Charles City, Iowa
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread. —Joyce Jackson, Bridgetown, Nova Scotia
Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both—if desired. —Shirley Engstrom, Genoa, Nebraska
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches. —Kendra Barclay, De Kalb, Illinois
Try this zippy twist on a favorite Halloween tradition. These amped-up pumpkin seeds have just enough heat to take the chill off autumn afternoons! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This witch’s cauldron doesn’t hold a spooky brew–just a Halloween snack that’s frightfully fun! Our Test Kitchen formed a pot by toasting a slice of rye bread, then filled it with a creamy dip that’s perfect with the pretzel “logs” and sweet pepper “flames” that are placed underneath.
Friends often ask me to make my hummus dip for parties. One year at Halloween, I decided to take it further by piping it into phyllo shells and topping it with olives and roasted red peppers to make creepy creatures. —Amy White, Manchester, Connecticut
When I think Frankenstein’s monster I think Halloween. Give this guy a try this year they are the cutest! These rolls are so fun to make and even more tasty. I love getting creative with the different faces I can make. You can make half as Frankenstein’s monster and half plain, with the nori on the outside, to cut your prep time down. Mixed up on the plate the effect looks great. Keeping this fun little appetizer veggie is a super plus. Not only do you not need to worry about raw fish sitting on a counter all night, but it keeps things veg-friendly for all of your guests.
We’re always trying to do fun things with food to make meals memorable. Better grab one of these sandwiches before it walks away! —Frank Millard, Edgerton, Wisconsin
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It’s also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
Family and friends will be shocked to learn these tasty brains are actually pot stickers! —Jacquelynne Stine, Las Vegas, Nevada
This beet hummus is the prettiest pink I’ve ever seen. We make in it large batches and keep in the fridge for lunches and snacks. —Elizabeth Worndl, Toronto, Ontario