17 Three-Ingredient Appetizers, So You Can Enjoy the Party, Too

Published Dec. 4, 2025Updated Dec. 4, 2025

Small bites. Hors d’oeuvres. Fancy snacks. Whatever you call them, appetizers are often the best part of any spread, the event before the event. But they don’t have to be finicky. These are our easiest-ever appetizers that you can make with just three ingredients — most likely ones you already have in your fridge or pantry — and minimal prep.

Credit…Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.

They’re self-explanatory, and so, so good. Ali Slagle’s recipe calls for store-bought candied nuts, but feel free to make your own. Either way, the effort-to-payoff ratio is worth it.

Recipe: Blue-Cheese-Stuffed Dates

A blue plate with cheese-and-potato crispy chips, each topped with a slice of pickled jalapeño — Credit…Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

No tortillas chips are involved in these nacho bites from Kristina Felix, but rather thin slices of potato, which are coated in a web of Cheddar that gets deliciously crisp as it melts onto the sheet pan. A pickled jalapeño slice on each coin gives these snacks a briny, spicy bite.

Recipe: Potato Nachos

A bowl of whipped ricotta dip, swirled with honey and chile sauce. Crostini and slices of apple and persimmon lie around the sides. — Credit…Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Having a food processor is the hardest part of this recipe, which simply involves blending ricotta until it reaches an airy, whipped texture. Then, swirl in honey and a spicy condiment of your choice — Ali Slagle recommends Calabrian chile paste, harissa, chile crisp or sambal oelek — et voilà.

Recipe: Hot Honey Whipped Ricotta Dip

A charcuterie plate with pistachio-crusted goat cheese balls, slices of salami, apple slices, cucumber spears and small radishes. — Credit…Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Something about these goat cheese truffles from Kristina Felix feels nostalgic yet classic. Honey in the goat cheese mixture gives just a hint of sweetness to the two-bite delights, which make a creative addition to any charcuterie board.

An oval platter with skewers of pineapple, prosciutto and pickled jalapeño slices. — Credit…Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Whether or not you believe pineapple belongs on pizza, there is no doubt that the flavors of sweet pineapple, savory ham and spicy jalapeño are delicious together. Putting the ingredients onto skewers is the most time-consuming part of Ali Slagle’s recipe.

Recipe: Pineapple, Ham and Pickled Jalapeño Bites

A black plate of tostones topped with salt. A small dish of salt lies to the right. — Credit…Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Fry these savory plantain fritters twice to ensure maximum crispiness. You truly don’t need anything besides unripe, green plantains, oil, salt and a cup to smash them into shape, as Kiera Wright-Ruiz suggests.

Recipe: Tostones

A tight grid of phyllo crackers covered in everything seasoning — Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

Frozen phyllo dough, thawed overnight, is the key to these super-simple crackers from Ali Slagle. Simply layer the sheets with butter, cover in your favorite everything seasoning (or whatever you wish), cut and bake.

Recipe: Everything-Spice Phyllo Crackers

Two rows of tea sandwiches lie cross-section up. The top row is smoked salmon on pumpernickel bread, and the bottom is cucumber on white bread. — Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

These cucumber tea sandwiches from Priya Krishna use only white sandwich bread, generously buttered, and cucumber rounds, salted and drained. Cut off the crusts for fanciness and save them for another occasion. (You could make bread pudding with the scraps, as one commenter suggests.) The smoked salmon sandwiches need only a few more ingredients and are equally delicate and delicious.

Recipe: Tea Sandwiches

A blue bowl of blistered shishito peppers garnished with flaky salt. A small dish of flaky salt is in the top right corner. — Credit…Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

For a steakhouse feel at home, char some shishito peppers in a cast-iron skillet and season with flaky salt, a la Ali Slagle. A touch of lemon juice takes them to the next level.

Recipe: Blistered Shishito Peppers

Figs stuffed with goat cheese arranged on a wooden serving board. There is a small dish of balsamic vinegar on it. — Credit…Craig Lee for The New York Times

This recipe from Mark Bittman is barely a recipe. Make these if you want to class up any event with just three ingredients: figs, goat cheese and balsamic vinegar for drizzling.

Recipe: Figs Stuffed With Goat Cheese

Two small white plates, each with three bacon-wrapped dates on it. — Credit…Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

It’s hard to improve on a classic, but Ali Slagle has some tips: Cut the bacon at a diagonal for optimal wrapping, and start in a cold oven so the bacon fat renders nicely and the dates don’t overcook. The result will never disappoint.

Recipe: Bacon-Wrapped Dates

A large black plate of sausage balls, with a small cup of toothpicks to the right. — Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

Pork sausage, Cheddar and Bisquick are all you need to make the ultimate Southern-style appetizer from Julia Reed. Pop some toothpicks next to them and watch them disappear.

Recipe: Sausage Balls

Crispy cheese crackers arranged on parchment paper, each topped with cracked black pepper. — Credit…Cons Poulos for The New York Times. Food Stylist: Simon Andrews.

Having a wine night and can’t be bothered to run to the store for accouterments? Bake these crackers from Ali Slagle for any occasion when snacking is on the agenda but time is scant. Treat them as you would another vehicle for dip, like chips, or simply enjoy on their own.

Recipe: Cacio e Pepe Frico

A platter of potato latkes, some topped with chives, sour cream and smoked salmon. There is a small bowl of sour cream with a spoon in it. — Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Joan Nathan’s latke recipe, adapted from the chef Nathaniel Wade, provides the perfect potato-y base for your favorite toppings, savory or sweet. Best of all, these can be assembled ahead of time and then fried right before serving.

Recipe: Pure Potato Latkes

Onigiri with black and white sesame seeds sprinkled on the top. In the bottom right, one rice ball is broken open to show flaked salmon inside. — Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

These salmon rice balls from Priya Krishna are a superior light bite, portable and delicious. If you don’t like salmon, feel free to explore classic fillings like tuna mayo, fried chicken or any other protein you like.

Recipe: Salmon Onigiri

Marinated chickpeas, with finely diced shallots, garlic and black pepper. — Credit…Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

If you have a can or two of chickpeas in your cabinet, you can make this versatile recipe from J. Kenji López-Alt in five minutes. Adding olive oil, vinegar, shallots and garlic makes the chickpeas flavorful and ready to be piled on crackers, salads and more.

Recipe: Marinated Chickpeas

A row of slices of Parmesan cheese wrapped with prosciutto lying on a long black platter. There is a bowl of toothpicks lying toward the top on a gingham tablecloth. — Credit…Craig Lee for The New York Times

The focus of these supremely snackable roll-ups from Mark Bittman is the thinly sliced wafers of Parmesan, which are paired with similarly thin slices of prosciutto and dried figs.

Recipe: Prosciutto, Fig and Parmesan Rolls

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.