37 BBQ Appetizers to Snack On While the Grill Heats Up
![Three bowls of mutabal surrounded by figs tomatoes cucumbers asparagus carrots pita and pomegranates.](jpg/mutabalanything_hero_042822_32838-3.jpg)
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 a chimney 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.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi1/37
Creamy Pinto Bean Dip
Dips are 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.
- Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini2/37
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.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi3/37
Five-Cheese Pimento Cheese
This creamy cheese spread is a Southern essential. Serve with crackers or celery sticks—or layer onto grilled chicken burgers.
- Romulo Yanes4/37
Mini Shrimp Rolls
A touch of horseradish kicks up the simple shrimp salad that fills these two-bite rolls. We promise your guests will gobble these up in mere minutes.
- Photo by Alex Lau5/37
Figs With Bacon and Chile
Sweet, salty, sticky, and acidic—these are everything you want in a one-bite appetizer.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/37
Sikil P'aak
This is the nutty, spicy dip your tortilla chips have always wanted.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich7/37
Dill-Pickled Vegetables
Before you get into the ribs and grilled chicken, start with a platter of these tangy dill-seed-scented pickles.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi8/37
Creamy Avocado Dip With Scallions
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a flavor and texture somewhere between onion dip and guacamole. Which is to say: Everyone loves it.
- Photo by Michael Graydon & Nikole Herriott9/37
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.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog10/37
Cheese Spread With Garlic and Herbs
This easy combo is spreadable, creamy, garlicky, and tangy.
- Photo by Travis Rainey, Food Styling by Micah Marie Morton11/37
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.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone12/37
Classic Spinach-Artichoke Dip With Mozzarella and Parmesan
Two kinds of melty cheese make this crowd-pleasing dip extra luxe.
- Photo by Maya Visnyei13/37
Cheesy Tomato Hot-Honey Toasts
This recipe was designed for toasting over a campfire, but your just-getting-warm grill will work wonderfully too.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone14/37
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.
- Photo by Angie Mosier15/37
Vuelve a la Vida
This Mexican seafood cocktail is tangy and spicy, sporting juicy shrimp, sweet crabmeat, creamy avocado, and lots of jalapeño.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi16/37
Figs-in-a-Blanket With Goat Cheese
Honey-glazed figs and creamy goat cheese are baked in puff pastry in this fun vegetarian play on pigs in a blanket.
- Photo by Greg DuPree17/37
Grilled Peach Toast With Pimiento Cheese
As soon as you spot a ripe peach, it’s time to throw a party. This is truly the summer’s ultimate toast, and it’s a great starter for any barbecue.
- Photo by Joseph De Leo, Food Styling by Lillian Chou18/37
Honey Butter Potato Chip Tower With Crispy Salami
Charcuterie boards are fine, but have you had a charcuterie tower? Layer store-bought potato chips with skillet-crisped salami and drizzle with spiced honey butter.
- Photo by Gabriele Stabile19/37
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 to dress 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.
- Photo by Joseph De Leo, Food Styling by Judy Haubert20/37
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.
- Photo by Gentl & Hyers21/37
Crudités With Grilled Green Goddess Dip
Grilling your dip is a pro backyard party move.
- Romulo Yanes22/37
Pico de Gallo
This fresh tomato salsa is bright and flavorful thanks to plenty of lime juice and chopped chiles.
- Photo by Joseph De Leo, Food Styling by Drew Aichele23/37
Chile con Queso
Serve this molten dip with warmed tortilla chips or cut up veggies.
- Photo by Joseph De Leo, Food Styling by Susan Ottaviano24/37
Mutabbal
This beautifully spiced eggplant-tahini dip can be served on its own with flatbread for dipping, or paired with a Swiss chard version and this rendition made with beets. Add crunchy radishes, carrots, or whatever fresh vegetables you have on the side.
- Photo by Travis Rainey, Styling by Joseph De Leo25/37
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.
- Gabriela Herman26/37
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.
- Photo by Joseph De Leo, Food Styling by Mira Evnine27/37
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.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton28/37
Goat Cheese and Salami Stuffed Dates
You can eat these one-biters easily while holding a beverage in your other hand.
- Photo by Joseph De Leo, Food Styling by Erika Joyce29/37
Citrus-Oil-Marinated Vegetables
These prep-ahead marinated vegetables are great on little toasts, slices of fresh baguette, or crackers.
- Photo by Joseph De Leo, Food Styling by Lillian Chou30/37
Fried Cashews With Lime Zest and Chile
These nuts have everything you want in a snack. They’re spicy, sweet, and tart all at once.
- By Chris Terry31/37
French Onion and Blue Cheese Tart
Set the tone for an elegant backyard gathering with this simple savory puff pastry tart.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews32/37
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
Dunking slices of baguette in a pan of juicy baked tomatoes keeps everyone happy, even if the food on the grill is taking a while.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog33/37
Pickled Shrimp
Make these tangy shrimp a day in advance, and set them out without any last-minute fuss.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton34/37
Ensalada de Sandía y Tomate
What can make a watermelon and tomato salad even more fun to eat? Crunchy corn nuts!
- Charles Masters35/37
Herbed Feta Dip
A creamy, cooling dip that’s great with cucumber spears, wedges of pita, or celery sticks.
- Photo by Maren Caruso36/37
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.”
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li37/37
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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