14 Spring Appetizers to Make Now

spring pesto dip with veggies — Credit: Lennart Weibull

Spring is a wonderful time for cooking and entertaining—the days are longer, temperatures are slowly rising, and there's a bounty of fresh seasonal ingredients to use in spring appetizers (and main courses and sides, too!). Whether you're gathering friends and families for an Easter brunch, a Passover seder, a baby shower, or a garden party, serving seasonal flavors in the form of shareable, passable appetizers—such as deviled eggs, dips, soups, and more—is the most delicious way to celebrate the colorful, blooming season.

01 of 14

Asparagus Gruyère Tart

Using store-bought frozen puff pastry makes it a cinch to put this impressive and delicious savory tart together.

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02 of 14

Cheater's Deviled Eggs

So easy and so tasty, these small bites are sure to go fast. Our quick take on that perennial favorite, the deviled egg, uses a rice cracker as the base for a slice of hard-boiled egg and adds a dab of mustard and mayo to bring it all together.

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03 of 14

Lemony White-Bean Hummus

Serve this creamy, citrusy twist on traditional hummus with baby carrots, sugar snap peas, radishes, and other tender spring vegetables. It's one of our favorite riffs on classic hummus.

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04 of 14

Roasted-Spring-Onion and Goat-Cheese Eggs

These pretty mini Easter eggs don't crack; they melt in your mouth when spread on crackers. Roasted scallion infuse soft goat cheese with a garlicky bite, and purple chive blossoms and pink peppercorns accent them in pretty hues.

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05 of 14

Cantaloupe and Mozzarella With Prosciutto and Basil

Paint a portrait in spring pastels with this inviting arrangement of antipasti.

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06 of 14

Spring Pea Soup With Asparagus and Potatoes

Light yet satisfying, this soup is like spring in a bowl. It's packed with asparagus, peas, snap peas, and potatoes in a flavorful vegetable broth.

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07 of 14

Herb-Cheese Palmiers

The classic French confection gets a savory makeover with Parmesan, cheddar, and your choice of fresh herbs folded up in a sheet of puff pastry.

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08 of 14

Green Goddess Dressing and Dip

Make this classic dip for guests and store extra in your refrigerator to use as a dressing. The tangy sour cream and mayonnaise base is accentuated by fresh scallions and anchovies. Serve with a seasonal array of fresh vegetables.

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09 of 14

Chilled Melon, Cucumber, and Mint Soup

English cucumbers, honeydew, lime juice, fresh mint leaves, and Greek yogurt combine to create a sweet first course—or single-serve, sippable passed hors d'oeuvres—at your next spring party.

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10 of 14

Avocado Ranch Dip

While this creamy avocado dip is a welcome addition to your favorite sandwich if thinned out a bit, it also works well as a vibrant centerpiece for crisp springtime vegetables.

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11 of 14

Bacon-Wrapped Potatoes

For this simple appetizer, wrap tiny new potatoes in strips of bacon and let the oven do the rest. Add a side of Lemon Aioli for dipping.

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Artichoke-and-Feta Dip

Baked Feta Artichoke Dip — Marcus Nilsson

Lemon zest, red pepper flakes, and fresh herbs infuse this delicious block of feta cheese, which you'll bake right on top of the artichoke hearts. Serve slightly warm with crackers or crostinis.

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13 of 14

Spring Pesto Dip

This creamy, zesty, pesto-based spread can be used as a dip to anchor an appetizer selection or as a spread for sandwiches and tartines. Purée this dip up to a week in advance for easier party prep.

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14 of 14

Yellow Tomato and Peach Gazpacho

Marinate fresh gazpacho ingredients—including yellow tomatoes, English cucumber, bell peppers, and ripe peach—with basil, garlic, and sherry vinegar overnight; then quickly purée before serving for a simple soup.

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