20 Retro Appetizers That Everyone Still Loves Today
I’ve spent a lot of time raiding my grandma’s old recipe books, discovering that some of the best party snacks were already perfected decades ago. And let me tell you something: some appetizers never go out of style!
There’s something magical about a mid-century party table loaded with deviled eggs and pimento cheese—before “fusion cuisine” was even a thing.
These 20 retro bites prove that the best party foods are the ones we’ve loved for decades. Whether it’s their timeless taste or the nostalgia they bring, these appetizers are here to stay.
1. Deviled Eggs
Few bites feel as instantly nostalgic as halved hard-boiled eggs filled with a creamy, tangy yolk mixture. They’ve been around since at least the 1920s, charming guests with their simplicity and a sprinkle of paprika for flair.
Whether you prefer them spiked with mustard, hot sauce, or a dash of dill, deviled eggs are the swift ticket to clearing a tray at any gathering. There’s something about that velvety yolk against a tender egg white that keeps people coming back for “just one more.”
2. Shrimp Cocktail
A tall glass with a cocktail sauce moat and shrimp perched on the rim might feel like the epitome of old-school elegance. In the ‘50s, it symbolized a splash of class at fancy soirees.
These days, I still love plunging a cold shrimp into a spicy, tomato-based sauce. One bite, and I remember why it’s survived a century of changing food fads—it’s downright refreshing, even in the midst of heavier party fare.
3. Stuffed Mushrooms
Pop one of these garlicky, cheesy caps into your mouth, and you’ll wonder why you ever wasted time on complicated hors d’oeuvres. The 1950s saw their rise to fame, often loaded with breadcrumbs and sometimes a splash of wine.
They’re bite-sized perfection: earthy mushrooms cradling a savory filling. Plus, they’re so easy to pick up and pop—ideal for balancing on a tiny cocktail napkin while chatting.
4. Cheese Ball & Crackers
A giant sphere of creamy cheese, usually tinted with cheddar and rolled in nuts or herbs, graced many a buffet in the ‘70s. It’s like the ultimate finger food—you just swirl your cracker around it.
I appreciate how it can be spiced up with Worcestershire sauce, chopped bacon, or fresh herbs, but even the basic version draws a crowd. There’s something about communal cheese-dipping that screams “party time.”
5. Pigs In A Blanket
Mini sausages swaddled in buttery dough—so simple, yet undeniably craveable. These guys have been rocking potlucks and holiday parties since the mid-century era.
Kids love them, adults can’t keep their hands off them, and they’re easy to bake en masse. Sometimes, retro is best for a reason: it just plain works.
6. Swedish Meatballs
Tender, bite-sized meatballs swimming in a creamy gravy with a hint of nutmeg. They’re basically a global star, though they shot to stardom in the U.S. in the ‘50s.
Pair them with toothpicks, and you’ll see them vanish from the buffet plate in record time. The sauce is what gets me—rich, velvety, and unbelievably comforting.
7. Spinach & Artichoke Dip
A gooey, cheesy dip that soared to popularity in the ‘70s, thanks to the wave of casserole-like party foods. It’s loaded with spinach, artichokes, and enough cheese to keep things interesting.
Serve it warm in a bread bowl or simply in a dish with chips. One scoop of this and you’ll remember why it’s still on every restaurant appetizer menu decades later.
8. Jelly Meatballs
Equal parts bizarre and beloved, these meatballs swim in a sauce made of grape jelly and barbecue (or chili) sauce. The sweetness combined with savory meat might feel odd, but trust me, it works.
Once you try them at a potluck, you’ll either love them instantly or wonder why you hadn’t heard of them sooner. It’s the definition of “so weird, it’s good.”
9. Cocktail Weenies
Tiny hot dogs bathed in a sweet-tangy sauce, usually featuring something like ketchup, mustard, or barbecue sauce. They’re the ultimate toothpick-friendly treat.
I can’t resist them at any gathering—they remind me of childhood birthdays and those big slow cookers filled with steaming mini franks. A taste of nostalgia in every bite.
10. Bacon-Wrapped Water Chestnuts
Crunch plus salty bacon plus a sweet glaze—this trifecta hails from the mid-century obsession with bite-sized skewers. The water chestnut stays crisp inside, while the bacon’s edges caramelize under broiler heat.
It’s an odd combination that somehow clicks perfectly, especially at fancy-ish soirees where bacon is the star. If you see them at a party, good luck grabbing more than one before they vanish.
11. French Onion Dip
Born in the ‘50s thanks to a genius who mixed dried onion soup mix with sour cream. It quickly became the dip for chips.
Every time I taste that tangy onion flavor, I’m catapulted back to retro commercials and checkered tablecloths. It’s a prime example that sometimes the simplest combos are unstoppable.
12. Crab Rangoon
Cream cheese and imitation crab stuffed into a wonton wrapper, folded into a quirky shape, and fried until golden. Rumored to be invented by a tiki restaurant in the ‘40s, it’s a testament to America’s love for “exotic” flavors.
Dip one in sweet-and-sour sauce, and that creamy, crabby interior hits the spot. If you feel a little nostalgic for the days when “Chinese food” was a novelty, these are a must-try.
13. Pimento Cheese Spread
A Southern staple often called “the caviar of the South.” Sharp cheddar, mayo, and pimentos swirl together into a spread that’s tangy, creamy, and surprisingly versatile.
I love slathering it on crackers, stuffed into celery, or even used as a burger topping. It’s the kind of comforting spread that instantly conjures images of porch swings and sweet tea.
14. Seven-Layer Dip
A glorious tower of refried beans, guacamole, sour cream, salsa, cheese, olives, and onions—straight from the ‘80s potluck scene. You can’t help but layer your chip with each element for that perfect bite.
One dip in, and you get fresh, creamy, tangy, and cheesy all at once. It’s a riot of color that practically demands a bowl of sturdy tortilla chips to go with it.
15. Retro Cheese Fondue
A melty pot of Swiss or Gruyère, kissed by a touch of white wine and garlic. Popularized in the ‘60s and ‘70s, cheese fondue made communal dipping an event.
Nothing beats huddling around a bubbling pot with friends, spearing cubes of bread or blanched veggies and swirling them into that glorious molten cheese.
16. Stuffed Celery
Simple but satisfying: crisp celery sticks filled with cream cheese, pimento cheese, or peanut butter. It was the go-to finger food for mid-century cocktail parties.
I admit I used to find it bland, but the crunch of celery plus creamy filling is surprisingly addictive. Dress it up with paprika or chopped chives, and you’ve got a colorfully retro vibe.
17. Ham & Pineapple Skewers
Like a mini version of the Hawaiian pizza debate. Cubes of ham and pineapple alternated on a toothpick, often drizzled with a sweet glaze.
People either worship them or roll their eyes. But when you get that smoky ham with juicy pineapple, the sweet-salty burst is undeniably fun—even if it’s a bit kitschy.
18. Egg Salad On Toast Points
Egg salad’s been around forever, but in the ‘50s and ‘60s, putting it on little triangular toast “points” felt elegant. Perfect for tea parties or wedding receptions.
I love it for the creamy mustardy punch balanced by crunchy bread. Sometimes old-fashioned is the best way to rock a potluck.
19. Salmon Mousse
Often served in elaborate molds—like a fish-shaped mold for maximum kitsch—this creamy, fishy spread soared in popularity mid-century.
Spread it on crackers or cucumber slices. Sure, it’s a bit grandiose to shape it like a leaping salmon, but hey, that was half the fun in those days.
20. Oyster Rockefeller
Dating back to the early 1900s, these oysters baked with butter, herbs, and breadcrumbs gained massive popularity at swanky parties.
It’s a fancier amuse-bouche, sure, but biting into that buttery, briny oyster is luxurious. If you want to channel the elegance of a 1920s soiree, these are the way to go.