10 Make-Ahead Holiday Apps That Deliver Big Flavor With Zero Last-Minute Stress

From updated classics to cocktail-inspired twists.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
Learn about Serious Eats' Editorial Process
Published December 04, 2025
Whipped feta topped with chopped nuts and a drizzle of oil
Vicky Wasik

Years of catering parties and large events that called for countless labor-intensive, highly manipulated small bites have made me truly appreciate the beauty of simple but intentional, well-crafted party apps, particularly those that are easily shareable, such as refined, velvety smooth homemade pâté or a fun, boldly-flavored dip you can prep hours or even days in advance.

So, I’ve rounded up 10 make-ahead holiday app recipes that take the stress out of entertaining. They include modern takes on classic and retro party fare, like bourbon-spiked chicken liver pâté paired with sweet-tart cranberry juice gelée and elevated cheese balls, along with a cocktail-inspired “dirty martini” dip and “Old-Fashioned” glazed pecans. These recipes deliver plenty of wow without all the fuss, so you can actually enjoy the party.  


Love these recipes? With MyRecipes, your personal home for recipes, easily save and organize your favorites, plus thousands more, in one convenient place.

  • Chicken Liver Pâté With Bourbon and Cranberry Gelée

    20141113-chicken-liver-pate-cranberry-gelee-bourbon-vicky-wasik-4.jpg
    Vicky Wasik

    We’re here to say pâté is far from passé—heck, it’s the first thing I gravitate towards on any charcuterie board. Its luxurious, velvety texture screams indulgent, which is exactly what I want during the holidays. For this homemade version, we remove the chicken livers from the skillet before deglazing with bourbon and pass the processed mixture through a fine-mesh strainer to make it smooth like butta. The cranberry juice gelée adds a festive touch and acidity to cut through some of the richness from the chicken liver.

  • Updated Cheese Ball Trio

    20151217-cheese-ball-trio-overhead-morgan-eisenberg.jpg
    Morgan Eisenberg

    Amongst the pantheon of mid-century party food, cheese balls are (pardon the pun) ripe for reinvention. Once you do away with the waxy pre-shredded cheese and go for higher-quality, boldly flavored options, like goat, blue, and feta, what was once kitschy can magically become alluring. Stick with a single cream cheese base and flavorful soft cheeses to eliminate the need for any additional fat, such as mayonnaise and butter, to reach a smooth consistency, then coat the formed spheres with complementary garnishes like toasted nuts, sundried tomatoes, fresh herbs, citrus zest, or fruit.

  • Whipped Feta Dip

    20190614-whipped-feta-vicky-wasik-11
    Vicky Wasik

    Four ingredients and five minutes are all it takes to whip up this incredibly versatile and absolutely delicious feta dip you’ll want to slather and dollop on everything. The combination of feta and Greek yogurt, blended to a smooth, spreadable consistency, has an ideal balance of creaminess, saltiness, and tang—a blank canvas for a variety of seasonings and add-ons such as herbs, sun-dried tomatoes, and chile paste.

  • Hot-Smoked Salmon

    Overhead view of smoked salmon

    Serious Eats / Vy Tran

    Compared to store-bought smoked salmon or lox, making hot-smoked salmon at home is a more economical way to give your family and friends a luxurious treat without blowing your holiday food budget. Better still, it’s remarkably easy to achieve on the grill and takes far less time than cold-smoking.

    Continue to 5 of 10 below

  • Dirty Martini Dip

    A dish of dip garnished with olives and crackers on the side

    Serious Eats / Robby Lozano

    There are two types of martini drinkers: those who like theirs with a whisper of vermouth and twist of lemon, and those who like theirs more assertive with a savory splash of olive brine. If you’re in the latter group, then you’ll appreciate our saucy take on the classic dirty martini, which combines a sumptuous base of cream cheese, crème fraîche, and blue cheese with briney Spanish Queen olives, jarred pimentos, and lemon peel soaked in vermouth to deliver classic martini flavors.

  • Mustardly Deviled Eggs

    20190524-wursthall-deviled-eggs-beauty2-edit
    Erik Drobey

    To create punchy deviled eggs that stand out amongst a sea of other deviled eggs, we’ve loaded these with a generous amount of mustard, vinegar, and pickled pepper brine, then finished them with pickled mustard seeds for a sharp, spicy kick that’ll wake up your taste buds. A homemade mayonnaise also makes all the difference, though store-bought is fine in a pinch.

  • Bourbon Old Fashioned Glazed Pecans

    A bowl of bourbonglazed pecans mixed with cranberries placed on a dark surface

    I would describe this cocktail-inspired party snack as a kind of “trail mix for grownups” in the best possible way—savory, sweet, spicy, and decidedly boozy from a good dousing of dried cherry-infused bourbon. Fresh orange zest completes the Old-Fashioned flavor profile.

  • Hummus B'Tahini (Hummus With Tahini)

    Overhead view of hummus b'tahini

    Serious Eats / Mai Kakish

    You don’t actually have to cook chickpeas to make great hummus—well-rinsed canned or jarred chickpeas will do just fine. This foolproof recipe comes together in 10 minutes with just an immersion blender. Simply blitz the chickpea with tahini, fresh lemon juice, salt, and a bit of water until smooth, then serve with a healthy drizzle of extra-virgin olive oil.

    Continue to 9 of 10 below

  • Borek (Armenian Spinach and Cheese Turnovers)

    an overhead shot of boreks on a marble surface

    Andrew Janjigian

    An Armenian mezze staple, these crispy, cheesy hand pies are perfect for any holiday spread. The tangy filling made with Muenster, feta, goat cheese, and aromatic herbs can be made up to 24 hours in advance and refrigerated until it’s ready to be wrapped inside layers of gossamer-thin phyllo dough. Once assembled, they freeze beautifully between sheets of wax paper or parchment in an airtight container for up to three weeks, and bake from frozen.

  • Vegetarian Pâté With Roasted Cauliflower and Pecans

    20161118-cauliflower-pate-vicky-wasik-9.jpg
    Vicky Wasik

    Deeply roasting cauliflower brings out a deeper, meatier umami flavor, making it a wonderful alternative to mushrooms in vegetarian pâté. The process also removes a lot of moisture, which yields an ideal thick pâté-like texture. Soaking the pecans before adding them to the vegetables and cream ensures everything processes to a silky-smooth consistency.

Explore more:

More Serious Eats Recipes