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Vidalia onion dip

Vidalia onion dip


Fill your party table with these 3 never-fail appetizers

When you're planning an holiday appetizer spread, there's nothing wrong with experimenting with Middle Eastern flatbreads and roasted carrot "hummus." But this year, we're thinking we'll stick with tried and true classics and never-fail dishes which may not have lots of extra flair but will always disappear first from the table.

Here are three of our favorite classic holiday apps:

Vidalia Onion Dip
Rich and cheesy dips are a must-have on any hors d'oeuvre table, and there's no dip more Southern than one chock-full of sweet, caramelized Vidalia onions. A triple dose of dairy — cream cheese, sour cream and heavy cream — keeps the dip in full comfort food mode, while fresh thyme and parsley add a burst of freshness. Sprinkle the breadcrumbs generously over the top and you'll really be in business. Even better? This dip can be assembled and refrigerated ahead of time. Simply pop it in the oven close to serving time to heat everything through. Can't be easier.
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Cheese Straws
Yes, cheese straws may look old school, but they're a classic for a reason — a crispy, buttery, cheesy reason. Our recipe uses little more than cheese, flour and butter to keep things simple. We balance out the bite of extra-sharp cheddar with some plain 'ol sharp, and add a teensy shake of cayenne for just a touch of heat. (Feel free to leave it out if you'd rather your cheese straws stay pure). Like the onion dip, you can make this dough pre-party and simply press and bake close to serving time, just make sure to bring it to room temperature first.
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Deviled Eggs
Whether you’re hosting a summer cookout, elegant cocktail party or holiday gathering, these deviled eggs will be a huge hit with your guests. We like to add a trio of classic mix-ins to our yolky, mayonnaisey filling — yellow mustard, capers and pickles — but we won't tell if you switch it up. You can even go wild with additional garnishes (we like country ham), but don't forget that traditional deviled eggs are one of the best appetizers of all times, even without the bells and whistles.
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Photo Credit (Deviled Eggs): Ideabar Austin

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Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.