Cocktail Party Food

Need some new and unique cocktail party food recipes for your next soirée? Serving delicious dishes is the perfect way to tantalize your guests’ eyes and stomachs, regardless of the theme. Pick recipes that are easy to prepare in advance so you can focus on creating elegant presentations on the day of the party. Another tip for creating a successful party menu is to make all of the dishes bite sized so your guests can easily eat them while mingling and standing. Here are five fabulous recipes to include on your cocktail party menu:

Easy Shrimp Cocktail

  • 24 jumbo or 1 lb. of uncooked frozen or fresh shrimp
  • 1 tsp. Old Bay seasoning
  • 1 tsp. salt
  • 1/2 tsp. chili powder
  • 1 tsp. granulated garlic
  • 1 lemon
  • Store-bought cocktail sauce
  • Horseradish (optional)

If you are using frozen shrimp, thaw them in the refrigerator overnight before preparing and then rinse them under cool water. If you are using fresh, just rinse them under cool water. Bring a large pot of water to a boil. Once the water is boiling, add the seasonings and then add shrimp. Cook for 3-4 minutes or until pink. Drain the shrimp but DO NOT RINSE. Let the shrimp cool to room temperature before refrigerating. For the cocktail sauce, if you want an extra kick add a tablespoon of horseradish and mix. A serving suggestion is to place the shrimp on a platter with a martini glass in the center filled with the cocktail sauce for dipping.

Cocktail Party Food - Shrimp Cocktail

Homemade Hummus Dip

  • 1 can garbanzo beans
  • 2-3 tbsp. tahini (sesame paste)
  • 2-3 cloves garlic, minced
  • 1 tbsp. olive oil
  • Pinch of salt and pepper to taste
  • 1 tbsp. lemon juice
  • Water as needed
  • Parsley
  • Pita bread or store bought pita chips

In a food processor, puree all of your ingredients except the water. Slowly incorporate the water, as needed, until the hummus reaches a desired creamy thick consistency. Pour in a serving dish. Garnish with some fresh chopped parsley and serve with toasted pita bread or store bought pita chips.

Bacon Wrapped Scallops

  • 1 lb. sea scallops
  • 1 lb. sliced bacon
  • Lemon pepper seasoning
  • Salt to taste
  • 1/4 cup butter
  • Toothpicks

Rinse and pat the scallops dry and remove the mussel. Wrap each scallop with a piece of bacon and secure it with a toothpick. Season each side with the lemon pepper seasoning and salt. Cook on a medium to medium-high heat grill for 3-4 minutes on each side. Remove from the grill and serve.

Cocktail Party Food

Gourmet Beef Sliders

  • 3 medium onions
  • 1 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dried onion flakes
  • 2 pounds ground beef (10% fat or 20% fat)
  • 1/2 t. salt
  • Freshly ground pepper
  • ½ cup mayonnaise
  • ¼ fresh tarragon, minced
  • Olive Oil
  • Butter
  • Small slider buns

Combine the ground beef, pepper, salt, fresh pepper, minced garlic and dried onion flakes in a bowl. Make mini beef patties with your hands, about the size of a palm. Cook the patties on a grill pan or grill at medium to medium-high heat for 8 minutes (4 minutes each side) or until cooked to your desired temperature.  Remove patties and set aside for assembly later.

Preheat a medium sized sauté pan to medium-high heat. Chop each onion. Coat pan with a tablespoon of olive oil and a tablespoon of butter and add onions. Cook the onions until tender.

Spice up the mayonnaise by adding the fresh tarragon and a tablespoon of fresh pepper, and mix. Spoon your tarragon mayonnaise on each bun, then top with a beef patty and caramelized onions. To keep the mini burgers together use toothpicks and serve.

Mini Red Velvet Cupcakes:

  • 1 package yellow cake mix
  • 2 tbsp. cocoa
  • 5 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 bottles red food coloring
  • Store-bought cream cheese frosting

Mix the cake mix, cocoa, eggs, vegetable oil, buttermilk and red food coloring in a large mixing bowl. Spoon the batter into paper lined mini cupcake trays. Spoon about 2/3 full to make them all bake evenly. Bake according to the box cake directions. Let the cupcakes cool for about 15 minutes before frosting. To make them look elegant, pipe the frosting using a plastic storage bag with the corner cut off.  Top the cupcakes with red sugar or sprinkles for an additional topping.

Don't forget to find new and interesting ways to display your delicious creations! Small, individual portions are always a good idea.

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