Party Finger Foods
Gourmet Party Snack Ideas

Fun And Fabulous Finger Foods
The Perfect Appetizer & Munchies!

Make sure your party is fully loaded with snazzy, jazzy snack foods. Learn how to create quick and easy party appetizers to wow all your guests. We've collected these recipes over the years and claim no originality, just want to share these yummy treats with you. Enjoy these wonderful party snack ideas, which will help make your party deliciously perfect.



  • 12 hard cooked eggs
  • 1 cup cheddar cheese, shredded
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 6 tbsp. mayonnaise
  • Lemon juice to taste
  • Paprika

Cut chilled eggs in half lengthwise. Set aside egg whites and place yolks in a bowl and mash. Add all ingredients except paprika and mix. Spoon yolk mixture into whites or place yolk mixture into cake decorating bag and pipe out yolk mixture into whites. Sprinkle with paprika. Cover and chill at least 30 minutes before serving.

finger foods
Photo courtesy of: Marissa Bracke

  • 48 cherry tomatoes
  • l lb. bacon
  • 3 green onions, chopped
  • 2 tbsp. fresh parsley, snipped
  • 3 tbsp. fresh parmesan cheese, grated
  • 3/4 cup mayonnaise

Cut off top of each tomato and scoop out pulp. A melon-baller works great! (Discard pulp or save it for making salsa.) Invert tomatoes on paper towels to drain residue. Mix all remaining ingredients in a bowl. Spoon into tomatoes and refrigerate until ready to serve.


  • 24 medium mushrooms, cleaned
  • 4 tbsp. butter, melted
  • 1/4 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp. olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup bacon - cooked, drained, finely chopped
  • 1 tsp. oregano
  • 2 tbsp. fresh parsley, chopped
  • Salt & pepper to taste
  • 1/2 cup Monterey jack cheese, shredded

Remove the mushroom stems and chop up enough mushrooms to make 1/4 cup. Place mushroom caps onto a buttered cookie sheet and set aside.

Then saute the chopped stems, garlic, and chopped up onions, in oil. Add everything except for cheese to skillet and mix well.

Fill mushroom caps with mixture and sprinkle with cheese. Bake at 350 degrees for 20 minutes.



  • 2 - 3-oz. pkgs. softened cream cheese with chives
  • 1 tbsp. mayonnaise
  • 25 slices grain bread with crusts removed and cut in half
  • 25 slices bacon cut in half

Combine cream cheese and mayonnaise. Spread 1 tsp. cheese on each bread slice. Roll up, wrap with bacon, and secure with toothpick. Bake for 30 minutes at 350 degrees.


  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1 lb. bacon
  • 3/4 cup packed brown sugar
  • 2 tbsp. chili powder
  • 2 tsp. cayenne pepper

Cut chicken into 1" cubes. Cut bacon slices into 3 pieces. Wrap each chicken cube with bacon and secure with toothpick.

Stir together brown sugar, chili powder, and cayenne pepper. Cover chicken with mixture. Place chicken in pan sprayed with non-stick cooking spray and bake at 350 degrees for 40 to 45 minutes or until bacon is crisp.


  • 25 fresh jalapeno peppers
  • 16-oz cream cheese, softened
  • 2 cups cheddar cheese, shredded
  • 2 pkgs. bacon
    Cut stems off peppers, cut in half lengthwise, and remove seeds.

    Fill each pepper half with cream cheese and sprinkle cheddar on top. Wrap 1/2 slice of bacon around each pepper. Bake at 450 degrees for 10 to 15 minutes or until bacon is slightly crispy.


    • 24 won ton wrappers
    • 1 lb. hamburger
    • 1 pkg. taco seasoning (I like the "hot" version)
    • 3/4 cup Picante sauce or chunky salsa
    • 1 cup shredded Mexican blend cheese
    • Sour cream
    • Black olives, sliced
    • Guacamole

    Brown hamburger, drain fat, and stir in the taco seasoning and salsa or Picante sauce. Simmer for 5-7 minutes.

    Press won tons into mini muffin cups, then spoon the beef mixture into the won tons, and top them off with the salsa and cheese. Bake at 425 degrees for 8-10 minutes.

    Serve them up with salsa, sour cream, chopped or sliced black olives, and spicy guacamole.


    • 2-3 boneless, skinless chicken breasts cut into strips
    • 1/4 cup milk
    • 1 egg, beaten
    • 2/3 cup fresh parmesan cheese, grated 2/3 cup bread crumbs 1/4 tsp. onion powder 1/4 tsp. garlic powder 3/4 tsp. thyme 1 1/2 tsp. basil 1/4 tsp. black pepper 1 tsp. paprika

    Combine milk and egg in shallow dish. Combine cheese, bread crumbs, and seasonings in Zip-Loc bag.

    Dip chicken strips in milk mixture, toss in bread crumb mixture, and place on cookie sheet sprayed with non-stick spray. Bake at 400 degrees for 20 minutes.



    • 1 lb. pkg. frozen puff pastry, thawed
    • 2 eggs
    • 1 cup parmesan cheese, freshly grated
    • 1 1/4 tsp. black pepper
    • 2 tsp. thyme
    • 2 tsp. oregano
    • 1 tsp. garlic powder
    • 2 tbsp. sesame seeds

    Grate cheese and combine with thyme, oregano, garlic powder, and sesame seeds.

    Beat eggs in baking dish. Dip both sides of dough in eggs and then in cheese mixture. Place on wax paper. Cut dough into 1" strips with pastry wheel.

    Twist strips into spirals and place on foil-lined cookie sheet. Bake at 400 degrees for 15 minutes.



    • Use a large round or rectangular serving container that is at least an inch high and layer it with the following ingredients:

    • Start with refried beans. You can use the plain version, the salsa style or my personal favorite--the ones with Jalapenos.

    • Then cover the beans with guacamole. Of course you can make your favorite recipe or opt for one of the pre-made versions.

    • Sour cream is the next layer--I personally like the one that has all the naughty fat in it, but you can also opt for one that reduced or fat-free depending upon your preference.

    • Then sprinkle a 4-oz can of diced green chilies on top of the sour cream.

    • Next you will want to add some chopped up onions. You can use white, yellow or red, whichever you prefer. I personally like the flavor that a red onion provides.

    • The next layer is salsa. Once again you can make your favorite recipe or opt for a jar of your favorite brand. I prefer one that is a bit chunky and spicy.

    • Next come the black olives; you can use a can of either Sliced or chopped, whichever you prefer.

    • Then you want to top off your dip by covering it with grated cheese. You can use sharp cheddar, jack, a blend of the two, or even pepper jack cheese.

    • Lastly, if you want to add a bit of eye appeal to your dip, press several whole, black olives into the cheese.

    • Then cover your dish with foil and place it in the refrigerator. At a minimum you will want to allow it 4 hours to "marinade" so to speak or better yet--leave it overnight before dippin' in.

    • Serve with your favorite taco chips; if you are really industrious make them from scratch!


    • 1 cup sour cream
    • 1 cup mayonnaise
    • 2 tbsp. parsley
    • 1 tbsp. onion flakes
    • 1 tbsp. Beau Monde seasoning
    • 1 tbsp. dill weed
    • Celery sticks
    • Carrot sticks
    • Cauliflower
    • Broccoli
    • Cherry tomatoes

    Mix all ingredients together except for vegetables. Refrigerate for 1 hour. Serve with cut-up vegetables.


    • 8-oz. cream cheese, softened
    • 1/2 cup sour cream
    • 2 tbsp. honey
    • 1.4 tsp. cinnamon
    • 1 can cranberry sauce, whole berries
    • 1/3 cup slivered almonds
    • Pepperidge Farm assorted crackers

    Beat together cream cheese, sour cream, honey, and cinnamon. Put into serving dish. Stir cranberry sauce until it achieves a spreadable consistency. Spread on top of cheese mixture leaving 1" cheese edge. Top with almonds. Refrigerate 2-3 hours. Serve with crackers.


    • 1 pt. sour cream
    • 8-oz. cream cheese, softened
    • 1 can water chestnuts, finely diced
    • 1 cup mayonnaise
    • 1 pkg. Knorr's vegetable soup mix
    • 1 loaf Shepherd's bread
    Cut off top of bread and hollow out. Mix all ingredients together and pour into shepherd's bread. Wrap in foil and heat for 2 hours at 275 degrees. Serve with cubes of french bread.



    • 8-oz. pkg. cream cheese, softened
    • 8-oz Roquefort cheese
    • 8-oz. cheddar cheese, shredded
    • 1 cup walnuts, chopped

    Blend cheese ingredients until smooth. Form into ball, cover with aluminum foil, and refrigerate 4-6 hours. Half hour before serving, roll in walnuts. Serve with crackers.


  • 2 8-oz. pkgs. cream cheese, softened
  • 3 1/2 cups sharp cheddar cheese, shredded
  • 1 1-oz. pkg. Hidden Valley Ranch dressing mix
  • 2 cups pecans, chopped
  • Pepperidge Farm assorted crackers
    Mix everything together except pecans. Form into ball and roll in chopped pecans. Cover with foil and refrigerate overnight or 4-6 hours. Serve with crackers.


    • 1 lb. pkg. frozen puff pastry, thawed
    • 3 1/2-oz feta cheese, crumbled
    • 1 tbsp. half-and-half
    • 1/4 tsp. black pepper
    • 1 egg, lightly beaten
    • 1 1/2 tbsp. thyme

    Roll pastry on lightly floured surface to 10" by 14". Cut into 6 (1 1/2" wide strips) with pastry wheel and place on cookie sheet. Cover with plastic and refrigerate for 15 minutes.

    Mix together cheese, half-and-half, pepper, and 1 tbsp. of egg. Form into 21 bite-sized balls.

    Brush 1 pastry strip with beaten egg. Space 7 cheese balls down center leaving about 1/2" free on ends. Cover top with pastry strip and press edges together. Press pastry between each ball to seal. Brush top of strip with egg and sprinkle with thyme. Cut into squares between mounds. Place on parchment-lined cookie sheet. Bake 12 minutes and serve immediately.


    • 2 cups grated cheddar cheese
    • 1/2 cup butter, softened
    • 1/2 tsp. paprika
    • 1 cup flour

    Combine all ingredients into bowl and work with hands until thoroughly mixed and soft bite-sized balls can be formed. Bake at 350 degrees for 15 minutes. Makes about 5-6 dozen.



    • 1/2 lb. pecan halves
    • 2-3 tbsp. butter, melted
    • 2 tbsp. sugar
    • 1/2 tsp. cayenne pepper

    Mix pecans and butter in foil-lined pan. Bake at 350 degrees for 5 minutes.

    Mix together sugar and pepper. Sprinkle half the mixture over pecans and bake for 5 minutes. Sprinkle remaining mixture over pecans, toss to coat, and serve.


    • 1/2 stick butter
    • 1 1/4 tsp. seasoned salt
    • 4 1/2 tsp. Worcestershire sauce
    • 8 cups Chex cereal (corn, rice, and/or wheat)
    • 1 cup peanuts
    • 1 cup pretzel sticks

    In large microwave safe bowl melt butter on high for 1 minute. Stir in salt and Worcestershire. Gradually add cereals, nuts, and pretzels, stirring until all pieces are evenly coated. Microwave on high 5-6 minutes, stirring every 2 minutes.

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