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The Most-Popular Holiday Appetizer in Every State

What's the best party food in your home state? Find out with this yummy listing of who is nibbling on what this season.

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Alabama: Dill Vegetable Dip

A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama
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Alaska: Salmon Party Spread

We're proud to serve our delicious Alaskan salmon to guests. Set out some crackers, and this slightly smoky spread will be gone in no time! —Kathy Crow, Cordova, Alaska
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Arizona: Festive Turkey Meatballs

Turkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos. —Audrey Thibodeau, Gilbert, Arizona
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Arkansas: Cheesy Pizza Rolls

The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas
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California: Shrimp & Cucumber Rounds

I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California
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Colorado: Simple Salmon Dip

This is my go-to dip recipe for summer barbecues. The secret is the green chiles—they add just enough heat. —Susan Jordan, Denver, Colorado
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Connecticut: Slow-Cooked Cranberry Hot Wings

Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of them. —Noreen Danek, Cromwell, Connecticut
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Delaware: Crab Wonton Cups

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. —Connie McDowell, Greenwood, Delaware
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Florida: Cheery Tomato Bites

Cherry tomatoes may be small, but these are full of amazing flavor. Plus, they add color to any table. —Rev. David Bostedt, Zephyrhills, Florida
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Georgia: Beef Wellington Fried Wontons

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
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Hawaii: Walnut Butter Spread

This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. —Bryan Kennedy, Kaneohe, Hawaii
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Idaho: Apple-Nut Blue Cheese Tartlets

These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance—just fill the cups and warm them in the oven before serving. —Trisha Kruse, Eagle, Idaho
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Illinois: Warm Goat Cheese in Marinara

Every family has a recipe they pull out time and again when the gang gathers, and goat cheese warmed in a marinara sauce is one of those household favorites. Minced basil and cracked black pepper give it that fresh and alive finish. —Jan Valdez, Chicago, Illinois
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Indiana: Bacon Cheese Wreath

My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos. —Lisa Carter, Warren, Indiana
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Iowa: Slow Cooker Spinach & Artichoke Dip

With this creamy dip, I can get my daughters to eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies. —Jennifer Stowell, Montezuma, Iowa
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Kansas: Spice Cookies with Pumpkin Dip

My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. —Kelly McNeal, Derby, Kansas
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Kentucky: Cucumber Party Sandwiches

This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky
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Louisiana: Fried Jalapenos

Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
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Maine: Ham-Spinach Crepe Cups

Maine: Ham-Spinach Crepe Cups

Using ingredients you likely already have on hand, these savory crepes will add fun to your celebration for mere pennies. Plus, by changing the filling to something sweet, such as berries and whipped cream you can create a great dessert. —Kathi Grenier, Auburn, Maine
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Maryland: Sweet & Savory Pineapple Cheese Ball

One of my favorite dishes in childhood was my mom's pineapple and green pepper cheese ball. Now I make it, and it’s always a hit. —Susan Harrison, Laurel, Maryland
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Massachusetts: Oysters Rockefeller

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
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Michigan: Easy Smoked Salmon

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan
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Minnesota: Mushroom & Leek Strudel

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
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Mississippi: Spruced-Up Cheese Spread

A neighbor who’s a wonderful cook gave me the recipe for this zippy cracker spread. It’s easy to shape into a Christmas tree for a festive occasion, but it looks enticing in a bowl or on a plate, too. —Judy Grimes, Brandon, Mississippi
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Missouri: Bacon, Cheddar and Swiss Cheese Ball

When it’s time for a party, everyone always requests this ultimate cheese ball—it’s such an impressive appetizer. And if you’re a party guest, it makes a fabulous gift for your hosts.—Sue Franklin, Lake St. Louis, Missouri
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Montana: Festive Guacamole Appetizers

For ages, my brother's family and I have gotten together on Christmas Eve, and we always eat Christmas snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again. —Laurie Pester, Colstrip, Montana
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Nebraska: Sweet & Savory Cheese Pie

Layer ruby red preserves on a savory appetizer spread as the crowning touch. —Annette Whitmarsh, Lincoln, Nebraska
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Nevada: Cucumber-Stuffed Cherry Tomatoes

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
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New Hampshire: Roasted Vegetable Dip

While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
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New Jersey: Broccoli-Cheddar Tassies

Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey
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New Mexico: Sweet Potato Tartlets

My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico
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New York: Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
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North Carolina: Sausage Wonton Cups

Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina
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North Dakota: Parisian Chicken Bites

When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota
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Ohio: White Chocolate Brie Cups

Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
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Oklahoma: Inside-Out Veggie Dip

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. —Judie Thurstenson, Colcord, Oklahoma
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Oregon: Puff Pastry Christmas Palmiers

Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon
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Pennsylvania: Ham Balls with Brown Sugar Glaze

Pennsylvania: Ham Balls with Brown Sugar Glaze

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
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Rhode Island: Leftover Turkey Turnovers

I came up with this dish in 1993 while putting together a booklet called “Totally Turkey” for leftover turkey recipes. My children gobble them up in no time. —Renee Murby, Johnston, Rhode Island
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South Carolina: Tuscan Sausage & Bean Dip

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
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South Dakota: Sausage Mushroom Appetizers

South Dakota: Sausage Mushroom Appetizers

These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
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Tennessee: Roasted Red Pepper Triangles

I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee
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Texas: Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
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Utah: Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
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Vermont: Cranberry Eggnog Muffins

No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. —Nancy Mock, Colchester, Vermont
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Virginia: Hot Crab Pinwheels

I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia
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Washington: Greek Pinwheels

These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington
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West Virginia: Orange-Glazed Meatballs

I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
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Wisconsin: Zippy Curry Dip

Wisconsin: Zippy Curry Dip

Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
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Wyoming: Cranberry Banana Coffee Cake

I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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