Festive, No-Fuss 4th of July Appetizers

By Lisa Cericola
Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Tami Hardeman
The Fourth of July is a day for friends, family, fireworks, and of course, food. Whether you’re serving burgers, hot dogs, barbecue, or creating a new holiday tradition with something completely different, these Fourth of July appetizers will work with whatever is on your menu. Get everyone in the spirit with a delicious platter of finger foods or other bite-sized treats that you can enjoy with a cold beer, cocktail, or glass of lemonade. Most of these recipes make good use of in-season July fruits and vegetables, like our Baked Brie with Jezebel Peaches, Muffin Pan Tomato Tarts, and Pimiento-Stuffed Summer Squash. Some can even be prepped in advance, like our Honey-Soy Appetizer Ribs and Easy Summer Appetizer Board. And, if you’re looking for Fourth of July appetizers that can travel well, try our Pickled Tiny Tomatoes or Buttery Garlic Shrimp. No matter which recipe you choose, these fun and festive dishes are designed to please a big crowd, with minimal effort.
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Bacon Bow Ties

Buttery crackers and salty bacon slices are a match made in snack heaven.

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Black Bean Corn Salsa

Antonis Achilleos

Recipe: Black Bean and Corn Salsa

Whip up this fresh salsa in just 20 minutes.

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Classic Deviled Eggs

Southern Living

Recipe: Basic Deviled Eggs

No summer cookout is complete without this classic side.

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Mini Tomato Sandwiches With Bacon Mayonnaise

Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely

Recipe: Mini Tomato Sandwiches With Bacon Mayonnaise

Make sure to use the ripest tomatoes you can find for peak flavor.

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Mini Potato Skins

Photo: Greg DuPree; Prop styling: Claire Spollen; Food styling: Chelsea Zimmer

Recipe: Mini Potato Skins

Use a piping bag or cut the corner on a zip-top bag to easily create a neat dollop of sour cream.

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Baked BLT Dip

Southern Living

Recipe: Baked BLT Dip

A classic sandwich reimagined into a crowd-pleasing dip.

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Alabama Fire Cracker Saltines

Kate Robertson

Recipe: Fire Crackers Recipe

This addictive appetizer doesn’t even require you to turn on the oven, making it ideal for hot summer days.

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Texas Caviar

Southern Living

Recipe: Texas Caviar

This dip is hearty, healthy, and will disappear quickly.

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Cherry Tomato Caprese Salad

Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

Recipe: Cherry Tomato Caprese Salad

Toss tomatoes, basil, and fresh mozzarella cheese together in a simple vinaigrette for an easy in-season appetizer.

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Petite Sweet Potato Biscuits with Pulled Pork and Slaw

Hector Manuel Sanchez

Recipe: Petite Sweet Potato Biscuits with Pulled Pork and Slaw

The perfect appetizer to get a backyard barbecue started.

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Corn and Jalapeño Dip

Photo: Hector M. Sanchez

Recipe: Corn and Jalapeño Dip

Stir together your ingredients and let your slow cooker warm up this easy dip while you finish preparing for your holiday guests.

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Cheese Dreams

Southern Living

Recipe: Cheese Dreams

Make these cheesy bites the day before and refrigerate until serving, or you can freeze up to 3 weeks.

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Bacon Bites

Oxmoor House

Recipe: Bacon Bites

If you need an easy portable appetizer, you can't go wrong with bacon.

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Bacon-Wrapped Potatoes

Photo: Iain Bagwell

Recipe: Bacon-Wrapped Potatoes

While delicious on their own, we recommend serving these hearty bites with Queso Blanco Dip.

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Baked Brie with Jezebel Peaches

Hector Sanchez

Recipe: Baked Brie with Jezebel Peaches

July is the best time of year to make this decadent baked cheese appetizer, when Southern peaches are in their prime. If you can’t find Brie packed in a wooden box, bake the cheese in a small pie plate or baking dish.

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Dry-Rubbed Smoked Chicken Wings

Jennifer Causey

Recipe: Dry-Rubbed Smoked Chicken Wings

Bringing your smoker to the party? Try these incredible dry-rubbed chicken wings from our barbecue cookbook, South’s Best Butts. Coated with a Memphis-style dry rub and cooked low and slow for tender results, these ribs are finger lickin' good—and your guests will agree.

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Mini Shrimp Rolls

Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer

Recipe: Mini Shrimp Rolls

Get ready to show off a little bit—because everyone will devour these cute little sandwiches made with shrimp, celery, and pickled jalapenos. Every Fourth of July celebration deserves these fresh shrimp salad rolls.

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Pickled Tiny Tomatoes

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe: Pickled Tiny Tomatoes

These colorful little flavor bombs are delicious eaten on their own or alongside a platter of cured meats and cheeses. Use different types of grape or cherry tomatoes for the prettiest presentation.

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Party Poppers

Photo: Hector Sanchez

Recipe: Party Poppers

This spicy bite-sized snack is always a recipe for success at any summer party. Stuffed with chicken-cream cheese filling and wrapped in some hickory-smoked bacon, these poppers are begging to make an appearance this Fourth of July.

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Muffin Pan Tomato Tarts

Alison Miksch

Recipe: Muffin Pan Tomato Tarts

These tasty little bites made with puff pastry and colorful cherry tomatoes will be the hit of any summer party.

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Goat Cheese and Gouda Pimiento Cheese

Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox

Recipe: Goat Cheese and Gouda Pimiento Cheese

Give your classic pimiento cheese a special twist for your backyard or beachside cookout. This variation withsharp white Cheddar, Gouda, and goat cheeses makes for an extra creamy and rich pimiento cheese that is sure to be a hit.

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Easy Summer Appetizer Board

Photo: Hector Sanchez; Stylist: Buffy Hargett

Recipe: Easy Summer Appetizer Board

We gave this party favorite a distinctive Southern accent with pickled okra, country ham, and toasted pecans. Arrange the snacks on a large wooden board or serving platter, and let guests help themselves.

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Buttery Garlic Shrimp

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe: Buttery Garlic Shrimp

The heavenly smell of garlic, white wine, and butter is the perfect way to welcome company, and this recipe only takes 15 minutes to make, so you can whip it up right before everyone arrives.

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Deviled Potatoes

Hector M Sanchez

Recipe: Deviled Potatoes

We combined two Fourth of July favorites—Deviled eggs and potato salad—into one crowd-pleasing recipe. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature.

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Mini Muffulettas

Jennifer Davick

Recipe: Mini Muffulettas

These sandwiches might be small, but they pack a flavorful punch. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight.

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Melon, Mozzarella, and Prosciutto Skewers

Jennifer Davick

Recipe: Melon, Mozzarella, and Prosciutto Skewers

Juicy melon, salty prosciutto, and creamy mozzarella come together for a perfect skewer-sized snack. Take this summer salad on the road with this easy and portable recipe.

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Shrimp Bowl Skewers

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe: Shrimp Bowl Skewers

Enjoy the fun and flavor of a shrimp boil in one hand-held bite. Everyone will love these hearty shrimp and sausage skewers.

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Spinach-and-Vidalia Dip

Photo: Greg Dupree

Recipe: Spinach-and-Vidalia Dip

Give your classic spinach dip a delicious new twist. The secret to this crowd-pleasing dip is the flavorful addition of sweet Vidalia onions. Serve with fresh vegetables for a dippable, light appetizer.

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Picnic Egg Salad

Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

Recipe: Picnic Egg Salad

This summer salad offers a classic, no-fuss snack that you can serve as a spread with toasted baguette slices or as tea-sized sandwiches. Especially if you're in a pinch, this egg salad is a quick, delicious fix.

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Tex-Mex Deviled Eggs

Hector Manuel Sanchez

Recipe: Tex-Mex Deviled Eggs

These deviled eggs are perfect for any Fourth of July party that doesn’t mind a little heat. Add some Tex-Mex flair with cilantro, green onion, and serrano or jalapeño peppers.

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Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

Alison Miksch

Recipe: Open-Faced Tomato Sandwiches with Creamy Cucumber Spread

These open-faced sandwiches with a refreshing cucumber spread are a cool and creamy addition to your Fourth of July spread. Make use of your seasonal tomatoes, and serve open-faced as a filling, yet snackable party appetizer.

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Honey-Soy Appetizer Ribs

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe: Honey-Soy Appetizer Ribs

These pork spareribs are a great party starter because they can be eaten out of hand and served at room temperature. You can even prep them a day in advance, through step three. Cover and refrigerate overnight.

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Pimiento-Stuffed Summer Squash

Hector Sanchez

Recipe: Pimiento-Stuffed Summer Squash

Not sure what to do with those cute little pattypan squash popping up at the farmers’ market? Stuff them with a delicious goat cheese-pimiento spread and watch them disappear.

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Herbed Tomato Tart

Becky Luigart Stayner

Recipe: Herbed Tomato Tart

This fresh tomato pie will look so pretty at your summer party.

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Rosemary Salt-and-Vinegar Chips

Hector Sanchez

Recipe: Rosemary Salt-and-Vinegar Chips

Replace bagged chips with this homemade recipe and Roasted Shallot Dip.

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