Recipe Roundup

37 BBQ Appetizers to Snack On While the Grill Heats Up

Kick off your summer cookout in style.
37 BBQ Appetizers to Snack On While the Grill Heats Up
Photo by Joseph De Leo, Food Styling by Susan Ottaviano

Cookouts don’t tend to be formal, multicourse affairs, but barbecue appetizers are still worth considering as a part of your planning, especially if you know your friends are likely to arrive before you’ve gotten the grill really going. (You’re using achimney starter, right?) Below, you’ll find our favorite snacks to set out as friends arrive, including lots of options you can easily tote if you’ve been asked to bring an appetizer to someone else’s cookout. Start the party with creamy dips, crunchy crudités, and little savory bites, or get people nibbling on a buttery snack mix or a cooling salad.

  • You'll love Super Bowl recipes like this favorite a delicious creamy pinto bean dip. Serve it alongside tortilla chips.
    Photo by Chelsea Kyle, Food Styling by Ali Nardi
    1/37

    Creamy Pinto Bean Dip

    Dipsare among our favorite BBQ appetizers, especially this hearty one, which works well room temperature. Grab a bag of tortilla chips and you’re good to go.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    2/37

    Crudités With Chile-Lime Salt

    If everyone else has dip covered, show up at the barbecue with a crisp array of vegetables and this zesty spiced salt.

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  • Photo by Michael Graydon & Nikole Herriott
    9/37

    Cheesy Sesame Phyllo Bites

    Fancy up any charcuterie-and-cheese board with a homemade touch. These seedy crackers start with frozen phyllo pastry, layered with grated Gruyère, sesame seeds, and smoked paprika.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    10/37

    Cheese Spread With Garlic and Herbs

    This easy combo is spreadable, creamy, garlicky, and tangy.

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  • Photo by Travis Rainey, Food Styling by Micah Marie Morton
    11/37

    Ceviche Verde With Pepitas

    Cilantro and lime keep this ceviche bright and refreshing. The recipe includes instructions for making crispy baked tostadas for serving too.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    12/37

    Classic Spinach-Artichoke Dip With Mozzarella and Parmesan

    Two kinds of melty cheese make this crowd-pleasing dip extra luxe.

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  • Photo by Maya Visnyei
    13/37

    Cheesy Tomato Hot-Honey Toasts

    This recipe was designed for toasting over a campfire, but your just-getting-warmgrillwill work wonderfully too.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    14/37

    Hummus Tehina

    We love chef Michael Solomonov’s hummus all by itself, but it’s also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    18/37

    Honey Butter Potato Chip Tower With Crispy Salami

    Charcuterie boards are fine, but have you had a charcuterietower? Layer store-bought potato chips with skillet-crisped salami and drizzle with spiced honey butter.

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  • Photo by Gabriele Stabile
    19/37

    Watermelon Salad With Radishes and Mint

    “Watermelon is always a good idea,” says our food editor Jesse Szewczyk. “No other food can act like a cooling salve quite like watermelon can. You can slice it up and bring it as is, but adding feta, lime, or peppers to cut watermelon is an easy way todress it up. Just pack all the components separately and toss it together when you arrive.” Or go with this recipe, pairing the melon with mint and radish, which Jesse describes as “another great way to jazz it up without adding any spice,” he notes.

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  • Photo by Joseph De Leo, Food Styling by Judy Haubert
    20/37

    Southern Party Mix

    Our editor Joe Sevier is certain of one thing: “The best cookout snack is party mix,” he says. This one from cookbook author Cheryl Day has a special addition:buttery leftover biscuits, cut into croutons.

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  • Photo by Joseph De Leo, Food Styling by Susan Ottaviano
    24/37

    Mutabbal

    This beautifully spiced eggplant-tahini dip can be served on its own with flatbread for dipping, or paired with aSwiss chard versionandthis rendition made with beets. Add crunchy radishes, carrots, or whatever fresh vegetables you have on the side.

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  • Photo by Travis Rainey, Styling by Joseph De Leo
    25/37

    Classic Deviled Eggs

    You don’t need to worry about these deviled eggs sitting out for too long. They’ll be devoured by your guests in an instant.

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  • Gabriela Herman
    26/37

    Grilled Pop-Up Oysters

    When you don’t feel like struggling to shuck oysters, just throw them on the grill. Add a touch of herby butter once they open.

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  • Photo by Joseph De Leo, Food Styling by Mira Evnine
    27/37

    Buttermilk Vinaigrette

    If you like ranch, you’ll adore this herby buttermilk dip, which is flavored with lots of fresh dill and parsley, plus a touch of mustard and apple cider vinegar.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    28/37

    Goat Cheese and Salami Stuffed Dates

    You can eat these one-biters easily while holding a beverage in your other hand.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    29/37

    Citrus-Oil-Marinated Vegetables

    These prep-ahead marinated vegetables are great on little toasts, slices of fresh baguette, or crackers.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    33/37

    Pickled Shrimp

    Make these tangy shrimp a day in advance, and set them out without any last-minute fuss.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    34/37

    Ensalada de Sandía y Tomate

    What can make a watermelon and tomato salad even more fun to eat? Crunchy corn nuts!

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  • Charles Masters
    35/37

    Herbed Feta Dip

    A creamy, cooling dip that’s great with cucumber spears, wedges of pita, or celery sticks.

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  • Photo by Maren Caruso
    36/37

    Tomato and Watermelon Salad

    “If refrigeration isn’t possible,” notes recipe production assistant Carly Westerfield, “I always stay away from dishes that include egg or dairy (mayo-based potato salad, sour-cream-based dip, etc.)” So what does she bring? “I love a tomato/watermelon/cucumber salad like this one. I think no matter what is being grilled, the freshness and acidity is always a nice accompaniment to it.”

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    37/37

    Spicy Lightly Pickled Cucumbers

    If you want to set out easy BBQ appetizers that won’t fill people up before the main event, these sweet-salty-tangy cukes are the way to go.

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