5 Easy Appetizer Recipes With 5 Ingredients (Or Less!)

You have to love something so simple and tasty!

By
Published June 21, 2024
Photographs by Julia Gartland (Prop Stylist: Sophia Eleni Pappas; Food Stylist: Lauren LaPenna)

Summer is a great time to entertain outdoors with friends and family for a cookout, a dip in the pool or a game of croquet on the lawn. But all that fun is sure to stimulate appetites. There's no better time to serve up something tasty to nibble on, such as a garden capris salad made with fresh ingredients or a colorful charcuterie board. If you don't have time to whip up appetizers in the kitchen, these 5-ingredient (or less) recipes are super easy and delicious. Some can even be made a day ahead, giving you more time to relax outdoors with your guests.

Party Pinwheels

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If you're looking for a chilled appetizer on a hot summer day or a garden party, these pretty pinwheels are perfect. I highly recommend adding the optional baby spinach leaves for flavor and color. You can also mix and match other ingredients into your pinwheels, such as thin-sliced salami, chopped black olives, sliced red bell peppers, chopped green onions or chopped pepperoncini for a little spiciness.

Makes 24 pinwheels

3 large (burrito size) flour tortillas, room temperature

1 (7.5 oz.) garlic and herb cream cheese or chive and onion flavor

6 slices provolone cheese

6 slices of deli meat such as turkey, chicken, or ham

6 slices tomato

*Optional: baby spinach leaves

Spread 1/3 cream cheese over each burrito. Layer 2 slices of provolone on each, then 2 slices of meat, followed by 2 slices of tomato. If using the spinach leaves, place them evenly over the top of the tomatoes until completely covered. Roll up each burrito individually with tin foil. Wrap and refrigerate for 2 hours. Unwrap, cut each burrito into 8 slices and serve.

Bacon Shrimp Skewers

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Any recipe from The Pioneer Woman is sure to be a hit. This one is a delicious mix of tangy citrus, salty bacon, and shrimp with the added sweetness of barbeque sauce for the perfect balance of flavors. I buy pre-cut pineapple from the store and shrimp that has already been peeled, cleaned, and deveined to save time.

Serves 6-8

1/2 fresh pineapple, peeled, cored and cut into 1/2-inch chunks

16 jumbo shrimp, peeled and deveined

8 slices of bacon cut in half crosswise

1/2 cup barbeque sauce

Soak 16 wooden skewers in water for 30 minutes. Preheat oven to 400. Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in a half-slice of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a baking sheet. Brush generously with barbeque sauce on both sides. Roast skewers for 10 minutes. Brush with a second coat of barbeque sauce, turning the skewers as you place them back on the rack.

Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.

Baked Brie with Jam

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This is one of the easiest appetizers you can make for guests. It can be adapted to your tastes by using different-flavored jams or even drizzled honey with roasted pecans on top. Most recipes call for a few tablespoons of jam on top of the brie before wrapping it in the dough to bake it, but I like to spread it over the outside after it comes out of the oven since I prefer extra jam.

Serves 4-6

1 can (8 oz.) crescent roll dough

1 (8-12 oz.) wheel of brie cheese

1/2 jar (or more if you prefer) of raspberry, strawberry or apricot jam

Butter crackers for serving

Preheat oven to 350. Open the can of crescent dough and spread it out on a greased cookie sheet. Place brie in the center, then wrap the dough all around it, shaping it along the sides until it is completely sealed. Bake for 12-20 minutes (depending on the size of the brie wheel) or until dough turns a light golden brown. Let cool for 5 minutes, then transfer to a serving platter. Spread jam over the top until it is covered and the jam runs slightly down the sides. It gets a little gooey when warm — give each guest a small plate so the brie can be eaten by itself or with crackers.

Prosciutto and Melon on a Stick

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I love this appetizer from Allrecipes because it's so simple, colorful and elegant. Even better —you don't have to heat the oven to prepare it, which makes it the perfect summer hors d'oeuvre.

Makes 8 sticks

8 cantaloupe balls

8 slices of prosciutto

8 green grapes

8 red grapes

8 bamboo toothpicks

Thread a cantaloupe ball, prosciutto, green grape, and red grape onto each toothpick and serve.

Crack Dip

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You can change up this super easy, popular dip by adding more ingredients such as cooked and crumbled sausage, chopped green chilis, corn or chopped jalapeño peppers — the possibilities are endless!

Serves 4-6

16 oz. sour cream

1 oz. packet ranch dressing mix

3/4 cup chopped, cooked bacon

1 cup grated cheddar cheese

2-3 green onions, chopped

Tortilla chips, crackers, or cucumber slices for dipping

Place sour cream in a bowl and add half of the ranch seasoning. Mix well. Fold in bacon, cheese and green onions. Taste before adding the rest of the ranch seasoning for desired saltiness. Cover and chill in the refrigerator for at least 2 hours (overnight is best!). Serve with crackers, tortilla chips, cucumber slices or any vegetable you prefer for dipping.

 

What's your all-time favorite appetizer to make? Let us know in the comments below.

Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, U.S.A. Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful, and many others. You can find her at marciakesterdoyle.com.