Thanksgiving is all about the dinner and we eat early in the day so I don’t plan a lunch. The problem is people get hungry and start coming into the kitchen asking when we’re eating. My solution? Put together a “spread.”
What’s a spread? It’s an assortment of different appetizers. Basically, it’s adult snacks. These adult snacks are easy, tasty, and don’t make a big mess. There are no rules with “spreads” and they change from year to year – or season to season.
This is a favorite “spread.”
This “spread” of snacks consists of roasted red peppers, goat cheese, olives, sourdough bread, cured meats, tapenade, and other cheeses. It’s easy for people to serve themselves and they stay out of the kitchen – and out of
my the way.
Here are more recipes that are good for Thanksgiving “spreads:
Roasted garlic dip – mellow garlic because it’s been roasted and spreadable.
White bean dip is another dip that works in a “spread” and has lots of flavor!
Spicy hummus is super tasty and will add a kick to your spread!
Smoked salmon dip is an absolute favorite! This is also good on bagels or toast the next day.
Cheddar curry dip will leave your guests with very bad breath – but it will be worth it!
And for some sweetness to your “spread” – charoset – or apples, walnuts, and cinnamon.
“Spreads” have no rules or require too much effort. “Spreads” are adult snacks and if you make a couple of these recipes and add some store bought items – you’re all set! Place all the components on a large cutting board and add napkins – plates are optional.
That’s it! Easy entertaining and guests can snack as they please. Now, excuse me while I get back to the kitchen.
When do you together a “spread?” What do you have in your “spread?”
Go Gingham related links:
Oyster and sausage stuffing for Thanksgiving – it’s the best!
Celebrate Thanksgiving more simply and enjoy the holidays more
Thanksgiving wishes from one year ago and digging for clams
2 thoughts on “Favorite Appetizers for Thanksgiving”
I’ve made your white bean spread; could eat the entire thing by myself! I make hummus every week, so I’ll have to try your recipe. I sometimes roast red peppers and add to hummus mix in the food processor, but I’ve never served peppers the way I’m seeing them in your photo. Do you roast them and puree? Everything looks delicious and beautiful, Sara!
Thanks so much, Vanessa!
Yes, when I add red peppers to hummus, I roast the peppers, first. I tried roasting the sesame seeds and making my own tahini when I made hummus last. The seeds got too done and I used them anyway but the flavor wasn’t good. Of course we at it all but next time, I’m not going to over roast (read practically burned!) the sesame seeds.
Happy holidays to you! xo
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