Photographer: James Moffatt
The best party snacks don’t take hours of preparation or half a dozen penguin-suited waitstaff to impress. But before you go reaching for the dips-and-crackers aisle at the supermarket, consider how to make your own scrumptious party snacks instead.
From classics like hummus and guacamole to impressive (but surprisingly simple) appetisers, these creative and delicious finger food ideas are what you should be making for your next gathering.
Our dips and snacks collection comes with the authority of some of the world’s best chefs. We have Neil Perry‘s anchovy toast, Tony Tan’s chicken satay skewers, MoVida’s famous chorizo bomba, Bar Totti’s chicken wings, and Shane Delia’s caviar crumpets. We also have bite-sized hors d’ouevres, such as oysters (with our favourite dressing recipes), beef empanadas, prawn and sesame toasts, and gnocco fritto — all perfect for sharing at a lavish lunch or dinner party.
Our collection of simple dip recipes goes beyond old favourites like French onion (though we have that too), and features inventive but easy creations, such as our Pugliese broad bean purée, Paski’s pappalá recipe, and a simple Ethiopian smoky eggplant dip.
Whether you’re planning your ultimate Christmas menu or looking for party food ideas for a backyard barbecue, feel inspired by our favourite dips and snacks recipes to get your summer celebrations started.
Best summer dip recipes and party snacks, 2025
Neil Perry’s anchovies and roast garlic on toast
A toast to the holidays, this indulgent starter is rich in flavour and crunch.
Christian Ryan’s grilled Padrón peppers with whipped feta and herb oil
“The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta.”
Kafeneion’s yellow split pea dip
Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
20 mignonette and oyster dressing recipes
Delicious when naked, even better when they’re dressed.
Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
Neil Perry’s bresaola and ricotta on rye
These toasty bites are effortless to prepare and even easier to enjoy.
Paski’s pappalá
If you’ve exhausted your usual dip-and-spread options, why not try this spread from Sydney’s Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.
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San Telmo’s beef and chorizo empanadas with chimichurri
The Argentinian eatery’s recipe for those filled pastry crescents, with a vibrant green sauce to boot.
Bar Rochford’s duck liver pâté with rhubarb compote and fennel salad
Bar Rochford’s rustic pâté for the home cook, no sous-vide required.
Bar Totti’s chicken wings with honey, lemon and rosemary
Let that sweet-sour glaze take you away.
Jacqui Challinor’s cannellini bean dip with cumin burnt butter
The Nomad chef’s take on hummus.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You’ll like these fancy potato chips.
Italian sausage skewers
Perfect for both dinner parties and midweek suppers.
Pea and mint dip with labne and radishes
This could very well be your new favourite dip.
Andrew McConnell’s spring crudités with house-made curd
The best of the season’s harvest, simple and unadulterated, with a side of velvety curd.
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How to make MoVida’s famous chorizo bomba
MoVida’s Frank Camorra guides us through making his famous Catalan potato bomba.
Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
Thomas Corner’s Bangalow pork sausage rolls with caramelised apple and thyme
The much-loved sausage rolls from the Noosa eatery.
Tony Tan’s golden rules to making chicken satay
The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
Kingfish ceviche tostada
This sashimi-style kingfish tostada makes an excellent snack on a summer’s day. If you don’t feel like frying tortillas, serve the ceviche and avocado separately with corn chips.
French onion dip with cheddar biscuits
This classic flavour-pairing more than stands the test of time.
Crab and potato rosti with salmon roe
This decadent snack is the perfect way to get the party started.
Cheat’s gnocco fritto
All the crisp and crunch of the fried-pasta snack, with minimal fuss.
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Bar Lune’s katsu sando
Having friends over? These little sandwiches from Adelaide’s Bar Lune will delight.
Summer lemon and three cheese pizza
A fresh and punchy addition to your dinner party table.
Tomato and prawn empanadas with picante sauce
Our tip is to make a double batch of this picante — a smoother, more refined version of salsa — to serve at will.
Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise
An elegant bite-sized number.
Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe – Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.
Swordfish and chorizo skewers with macadamia romesco
Grilled fish with romesco is a classic tapas.
JoyBird’s potato skins
So retro. Very addictive.
Pastry twists with ’nduja and pecorino
Watch out – these party snacks pack a spicy punch.
Blistered shishito with queso fundido (Mexican cheese dip)
This Mexican cheese dip is the ultimate party starter.
Prawn and crab toast with herb salad
This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.
Rough guacamole
The simplest things are sometimes the hardest to do well. But with this recipe – and a few considered choices about your produce – you’ll nail guacamole every time.
Salmon skewers with za’atar and walnut salsa
Summer barbecues are calling. Answer with these piquant salmon skewers.
Cacio e pepe sausage rolls
The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.
Spiced eggplant katsu sandos
This Japanese-inspired eggplant sandwich recipe makes for a great vegetarian lunch.
Smoky eggplant and walnut dip
It’s baba ghanoush, with a little twist.
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Hummus with blistered tomatoes
Love hummus? Build a meal around it.
Tzatziki with zucchini fritters
Australian Gourmet Traveller recipe for tzatziki with zucchini fritters.
Jonathan Barthelmess’s taramasalata
Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.
Chicken skewers with carrot skordalia
Slightly charred and made for sharing, these chicken skewers will up your barbecue game.
Yakitori Yurippi’s zucchini skewers
Make these simple zucchini skewers the next time you’re planning a gathering.
Pugliese broad bean purée with boiled chicory (fave e cicoria)
Australian Gourmet Traveller Italian appetiser recipe for Pugliese broad bean purée with boiled chicory (fave e cicoria).
Pork scratchings with spicy salt
This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it’s fried.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Baby heirloom beetroot with white bean purée
This white bean purée is the next dip of your dreams.
Blue Nile’s Ethiopian eggplant dip
Served with mountain bread, the smoky eggplant flavour of Blue Nile’s Ethiopian eggplant dip is the perfect way to start your evening.
Pintxo-style chopped steak sandwiches
A speedy steak snack that’ll transport you to a Spanish wine bar at first bite.
Shannon Martinez’s vegan cheese dip with spicy vegan chorizo
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
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Lechon kawali pork belly bao buns
Pork belly bao gets a Filipino twist in this fun snack recipe.
Kafeneion’s Tirokroketes (Cheese croquettes)
Melbourne’s Kafeneion shares its recipe for slightly salty, crisp cheese croquettes.
Charred chicken wings in hot ancho and honey
Spice up your next barbecue with these fiery chicken wing skewers balanced with sweet honey.
Cheesy polenta chips with Manchego and bravas sauce
Our Spanish take on polenta fritti is all cheesy goodness.
Spanish devilled eggs with crisp jamón
Devilled eggs are a retro cocktail party classic, and this Spanish twist amps up the flavour.
Crab, coconut and pomelo betel leaves
One-bite wonders.
Smoked trout pâté
Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it’s surprisingly simple to prepare.
Cutler & Co’s savoury doughnuts with sour cream and salmon roe
A top order at Andrew McConnell’s Melbourne institution.
Roast carrot dip with labne and crisp pitta bread
Australian Gourmet Traveller recipe for roast carrot dip with labne and crisp pitta bread.
Potato and thyme tortilla with crème fraîche, salmon roe and bottarga
The classic Spanish tortilla gets a party glow-up for a dreamy summer’s party scene.
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When you have canned tuna, you make this tonnato
The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.
Hummus with radishes and paprika
Hummus with radishes and paprika recipe – Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.
Lobster mousse
Was the ’60s the high-watermark of the savoury mousse? We’ve taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.
What snacks are good for parties?
That answer depends on the type of party you’re having. Generally speaking, the best party snacks are foods that can be easily shared around. Whether that’s bite-sized finger foods, skewers, or nibbles you can grab-and-go. If you’re hosting a summer soiree, consider light and fresh produce. Think: tzatziki dip and flatbread, barbecued fish skewers, and raw oysters with an easy mignonette. You might also want to consider starters you’ve seen at your favourite restaurants that are easy to replicate at home. For example, anchovy toast has become a popular dining-out appetiser in recent years, and is so easy to make yourself.
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