37 BBQ Appetizers to Snack On While the Grill Heats Up
Cookouts don’t tend to be formal, multicourse affairs, but barbecue appetizers are still worth considering as a part of your planning, especially if you know your friends are likely to arrive before you’ve gotten the grill really going. (You’re using a chimney starter, right?) Below, you’ll find our favorite snacks to set out as friends arrive, including lots of options you can easily tote if you’ve been asked to bring an appetizer to someone else’s cookout. Start the party with creamy dips, crunchy crudités, and little savory bites, or get people nibbling on a buttery snack mix or a cooling salad.
Photo by Chelsea Kyle, Food Styling by Ali Nardi1/37Creamy Pinto Bean Dip
Dips are among our favorite BBQ appetizers, especially this hearty one, which works well room temperature. Grab a bag of tortilla chips and you’re good to go.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini2/37Crudités With Chile-Lime Salt
Photo by Chelsea Kyle, Food Styling by Ali Nardi3/37Five-Cheese Pimento Cheese
This creamy cheese spread is a Southern essential. Serve with crackers or celery sticks—or layer onto grilled chicken burgers.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/37Sikil P'aak
This is the nutty, spicy dip your tortilla chips have always wanted.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich7/37Dill-Pickled Vegetables
Before you get into the ribs and grilled chicken, start with a platter of these tangy dill-seed-scented pickles.
Photo by Chelsea Kyle, Food Styling by Ali Nardi8/37Creamy Avocado Dip With Scallions
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a flavor and texture somewhere between onion dip and guacamole. Which is to say: Everyone loves it.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog10/37Cheese Spread With Garlic and Herbs
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone12/37Classic Spinach-Artichoke Dip With Mozzarella and Parmesan
Photo by Maya Visnyei13/37Cheesy Tomato Hot-Honey Toasts
This recipe was designed for toasting over a campfire, but your just-getting-warm grill will work wonderfully too.
Photo by Angie Mosier15/37Vuelve a la Vida
This Mexican seafood cocktail is tangy and spicy, sporting juicy shrimp, sweet crabmeat, creamy avocado, and lots of jalapeño.
Photo by Greg DuPree17/37Grilled Peach Toast With Pimiento Cheese
As soon as you spot a ripe peach, it’s time to throw a party. This is truly the summer’s ultimate toast, and it’s a great starter for any barbecue.
Photo by Joseph De Leo, Food Styling by Lillian Chou18/37Honey Butter Potato Chip Tower With Crispy Salami
Photo by Gabriele Stabile19/37Watermelon Salad With Radishes and Mint
“Watermelon is always a good idea,” says our food editor Jesse Szewczyk. “No other food can act like a cooling salve quite like watermelon can. You can slice it up and bring it as is, but adding feta, lime, or peppers to cut watermelon is an easy way to dress it up. Just pack all the components separately and toss it together when you arrive.” Or go with this recipe, pairing the melon with mint and radish, which Jesse describes as “another great way to jazz it up without adding any spice,” he notes.
Photo by Joseph De Leo, Food Styling by Judy Haubert20/37Southern Party Mix
Our editor Joe Sevier is certain of one thing: “The best cookout snack is party mix,” he says. This one from cookbook author Cheryl Day has a special addition: buttery leftover biscuits, cut into croutons.
Photo by Joseph De Leo, Food Styling by Susan Ottaviano24/37Mutabbal
This beautifully spiced eggplant-tahini dip can be served on its own with flatbread for dipping, or paired with a Swiss chard version and this rendition made with beets. Add crunchy radishes, carrots, or whatever fresh vegetables you have on the side.
Photo by Joseph De Leo, Prop styling by Megan Hedgpeth, Food styling by Simon Andrews32/37Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog33/37Pickled Shrimp
Photo by Maren Caruso36/37Tomato and Watermelon Salad
“If refrigeration isn’t possible,” notes recipe production assistant Carly Westerfield, “I always stay away from dishes that include egg or dairy (mayo-based potato salad, sour-cream-based dip, etc.)” So what does she bring? “I love a tomato/watermelon/cucumber salad like this one. I think no matter what is being grilled, the freshness and acidity is always a nice accompaniment to it.”
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li37/37Spicy Lightly Pickled Cucumbers
