Food & Cooking Recipes Appetizers 32 No-Cook Appetizers for When You Don’t Want to Turn on the Stove These no-bake, no-cook appetizers don't even require a turn in the microwave or a spin on the grill. By Kelly Vaughan Kelly Vaughan Kelly is a former associate digital food editor for MarthaStewart.com. Editorial Guidelines and Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 28, 2024 Close Photo: Bryan Gardner Whether you want a quick, fuss-free dish or simply don't want to turn the oven on, we have plenty of appetizers to choose from. Some are just right for warm weather entertaining, like open-faced tartines or chilled soups. Others are well suited to holidays, and some work for last-minute guests as they're made with ingredients you probably already have in your kitchen. All are no-bake, no-cook recipes that are quick to prepare and don't require much prep work. You may be surprised (and inspired!) to see how many delicious appetizers you can make without turning on the heat. 26 Quick and Easy Appetizers That Make Entertaining a Breeze 01 of 32 Greek Layer Dip Pernille Loof This Mediterranean spin on the ever-popular layered dip pairs a creamy white bean and yogurt spread with all the fixings. Pile on your favorite Greek toppings, like cucumbers, Kalamata olives, feta, and fresh dill. View Recipe 02 of 32 Seeded Feta Bites Nico Schinco This is about as "no-cook" as it gets! Cut your favorite block of briney feta cheese into bite-sized cubes and set them out with skewers. Guests can dip them into a mixture of tangy sumac, toasted sesame seeds, and flaky sea salt. View Recipe 03 of 32 Prosciutto With Melon Talk about the perfect combination of sweet and salty. When melon is in season, there is no better way to eat it than paired with paper-thin slices of salty, smoky prosciutto. This elegant two-ingredient appetizer always goes fast. View Recipe 04 of 32 Ricotta With Lemon, Basil, and Honey Bruschetta Ricotta toasts are all the rage, and they only take a few minutes to prepare. Just gather the ingredients—fresh ricotta, lemon zest, basil leaves, and honey—and pile everything onto pre-made toasts or crackers. Use as much or as little of everything as you like. View Recipe 05 of 32 Beet-and-Tahini Dip Julia Gartland This luscious, healthy dip is similar to hummus, but beets take the place of traditional chickpeas. They are blended with tahini, garlic, and plenty of lemon juice to create a vibrant spread. To keep this fully no-cook, use store-bought pre-cooked beets. View Recipe 06 of 32 Cheese Ball Nothing gets a party started quite like a cheese ball centerpiece. This cheddar and cream cheese combo is rolled in toasty pecans and is perfect for serving with crisp crackers and crudités. View Recipe 07 of 32 Smoked Trout and Avocado Mousse in Endive Burcu Avsar This impressive no-cook appetizer uses endive leaves as a "plate" for a mousse that's made simply by pureeing ripe avocado. We piped it into the endive, but you could spoon it in if you prefer. A small piece of smoked trout tops each, along with sliced scallion. View Recipe 08 of 32 Yellow Tomato and Peach Gazpacho Frédéric Lagrange This colorful dish will make a stunning addition to your entertaining spread. Let the ingredients—ripe peaches, bell pepper, English cucumber, and fresh herbs—marinate overnight, then add them to a blender right before you're ready to serve. View Recipe 09 of 32 Blue-Cheese Spread Nico Schinco This creamy blue-cheese spread has come to the rescue in many last-minute entertaining situations. It only uses two ingredients—equal parts blue cheese and cream cheese—that are blended up in the food processor. Spread this creamy concoction over toasted bread or serve it alongside crudités for dipping. View Recipe 10 of 32 Marinated Peppers With Mint and Sesame Lennart Weibull Sliced roasted peppers tossed with olive oil, lemon, mint, and toasted sesame seeds are delicious spooned over toast. Don't leave behind any of the precious juices that settle at the bottom—they have lots of flavor. View Recipe 11 of 32 Tomato Burrata Bites Bryan Gardner For the quickest, most delicious, no-cook appetizer, hollow out cocktail tomatoes and stuff them with creamy burrata cheese. Drizzle each with olive oil and top with fresh basil—and watch them disappear. View Recipe 12 of 32 Citrus and Green Olives With Goat Cheese Lennart Weibull Bright and briny, this eye-catching appetizer encourages guests to mix and match ingredients atop thick slices of rustic Italian bread. Layer segmented mixed oranges with green olives, goat cheese, and good-quality olive oil for an appetizer that will instantly transport you to Sicily. View Recipe 13 of 32 Hearts of Palm Dip Ren Fuller Creamy, zesty, and just a little tangy, this is no ordinary dip. In fact, it's better. The secret to that green hue is plenty of herbs, including cilantro and chives, plus (you guessed it!) hearts of palm, which taste kind of like artichoke hearts. View Recipe 14 of 32 Chickpea and Tuna Dip Con Poulos Chickpeas and tuna come together to make a delicious protein-packed dip. Add the canned fish and beans to a food processor, along with anchovies, lemon zest, and lemon juice. Before serving, mix with onion and fresh parsley and serve with crackers. View Recipe 15 of 32 Spanish Gazpacho Dana Gallagher Serve this soup on a hot summer day, and everyone will savor its cool, flavorful taste. The gazpacho couldn't be easier to make—combine all ingredients (heirloom tomatoes, red bell pepper, vinegar, and aromatics) in a blender and purée until silky, then chill and serve to a deserving crowd. View Recipe 16 of 32 Sweet and Savory Cottage Cheese Tartines CHELSEA CAVANAUGH You don't have to choose between sweet or savory with this recipe. Start with sturdy crackers, then add sweet toppings like sliced fruit and honey, or savory toppings like sliced radishes, sprouts, and lemon zest. You could even switch it up and combine the two for a more unique flavor. View Recipe 17 of 32 Shucked Oysters With Three Sauces Thomas Loof All the equipment you need for this luxe raw appetizer is a sharp oyster knife and a careful hand for shucking. Serve the fresh oysters alongside three sauces—fresh horseradish, jalapeño mignonette, and red wine mignonette—for a crowd-pleasing starter. View Recipe 18 of 32 Creamy Artichoke Ranch Petrina Tinslay Simply purée marinated artichoke hearts, anchovy fillets, parsley, plain Greek yogurt, and extra-virgin olive oil for a salty, savory scoop everyone will adore. View Recipe 19 of 32 Zucchini, Avocado, and Jalapeño Tartine Dana Gallagher For a verdant, no-cook start to your party, combine four very different green ingredients—crisp zucchini, creamy avocado, spicy chile peppers, and fragrant cilantro—atop toast. View Recipe 20 of 32 Greek Taverna Salad Petrina Tinslay If you're hosting a dinner with picky eaters or want an appetizer that's a bit more interactive, make this DIY salad so everyone can choose exactly what they want—and don't want. It's made with bite-sized vegetables, including cocktail tomatoes, mini cucumbers, bell peppers, and crumbled feta cheese. View Recipe 21 of 32 Spring Pesto Dip Lennart Weibull Our easiest ever, three-ingredient dip is made for spring. Combine sour cream, mayonnaise, and prepared pesto in a bowl, season with salt and pepper, and serve alongside fresh, seasonal crudités. View Recipe 22 of 32 Ceviche With Tropical Fruit and Habanero Johnny Miller Turn seasonal fruit into a luscious appetizer by mixing fresh mango and pineapple with red snapper fish. The dish is given even more texture and depth thanks to the addition of jalapeños, red onion, and tomatoes for your pop of spicy, earthy, and acidic flavors. View Recipe 23 of 32 Beet Muhammara The Ingalls Instead of red peppers, which are often used in this dip, we're using vibrant red beets, which add an earthy flavor and stunning purple color. When combined with walnuts, spicy Aleppo pepper, and pomegranate molasses, they create a dip that everyone will be going back for more of. View Recipe 24 of 32 Steak Tartare Bryan Gardner Be sure to use high-quality, organic ingredients for this French bistro classic that's made with raw beef tenderloin and raw eggs. Chopped shallots, capers, parsley, Worcestershire sauce, and Dijon mustard round out the ingredient list. View Recipe 25 of 32 Vegan Green Goddess Dip Justin Walker Start the party with this simple, six-ingredient dip. It gets its bright green color and seasonal flavor from avocado, lime zest, and fresh herbs such as cilantro or parsley. View Recipe 26 of 32 Dates and Blue Cheese Sharon Radisch You only need four ingredients—dried dates, Gorgonzola piccante, toasted almonds, and honey—to make these sweet-and-savory hors d'oeuvres. View Recipe 27 of 32 Salsa Fresca Don't be tempted by pre-made salsa at the store! You can make your own in a flash. Here, tomatoes and onions are amped up with jalapeño, garlic, lime juice, and cilantro. Serve with plenty of chips! View Recipe 28 of 32 Marinated Mozzarella Take your cheese-and-charcuterie platter to new heights by bathing fresh mozzarella in olive oil, fresh herbs, and red pepper flakes. Make it the star, then bring in salami and olives as supporting players. View Recipe 29 of 32 Yogurt Dip Aya Brackett Choose unexpected crudités for this za'atar-laced yogurt dip, such as endive, fennel, cauliflower, and broccolini. It pairs well with just about any vegetable. View Recipe 30 of 32 Smoked Salmon Dip with Bagel Chips We've transformed our favorite bagel toppings into a sensational cream cheese-based dip. View Recipe 31 of 32 Antipasto Skewers Finger food doesn't get easier than this! All you need to do is thread store-bought ingredients like giardiniera, olives, bocconcino (small mozzarella balls), and prosciutto onto skewers. View Recipe 32 of 32 Nori Guacamole Kate Mathis Upgrade a basic guacamole recipe with scallions in place of the usual white onion and crushed nori sheets as a garnish. The salty flavor of dried seaweed sprinkled over the top is totally next-level. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit