15 Retro Appetizers From the 1950s to 1970s That Deserve a Big Comeback

Close your eyes and picture a 1960s holiday party. There is a cheese ball rolled in nuts, a silver bowl of shrimp cocktail, a slow cooker of little sausages and a bowl of onion dip with ruffled chips. Those parties had style, and the food was simple, salty and fun to share. Today these retro appetizers are making a comeback because they are easy, cheap and full of memories. How many of these did your mom or grandma make? Let us take a trip back in time..

Shrimp Cocktail, the Fanciest of Retro Appetizers

In the 1960s, nothing said fancy party like shrimp cocktail. Chilled shrimp hung over the edge of a silver cup or glass, with a zingy red sauce in the middle. It still feels special today, and it takes very little work. The homemade sauce is the secret, and it is just ketchup with horseradish and lemon. Do you like your cocktail sauce mild or extra spicy?

You will need: 2 lb large shrimp (peeled, tail on), 1 lemon, 1 bay leaf, 1 tsp salt, 1 cup ketchup, 2 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, hot sauce, ice, lettuce.

How to make it: Bring a pot of water to a boil with lemon halves, bay leaf and salt. Add the shrimp and cook 2 to 3 minutes until pink. Move them right into ice water. Mix the ketchup, horseradish, lemon juice, Worcestershire and hot sauce. Spoon the sauce into cups, hang the shrimp on the rims and serve cold.

Pigs in a Blanket

Little sausages wrapped in flaky dough are the first thing to vanish at almost every party. They were a favorite of 1950s cookbooks and they still win hearts today. Kids love them, and adults pretend they do not but take five. Serve them with mustard and ketchup. How many can you eat before anyone notices?

You will need: 1 tube crescent roll dough (8 oz), 1 package cocktail sausages (about 40), 1 egg, 1 tbsp sesame or poppy seeds, mustard and ketchup.

How to make it: Heat the oven to 375F. Unroll the dough and cut each triangle into 3 thin strips. Roll each sausage in a strip and place seam side down on a lined pan. Brush with beaten egg and sprinkle with seeds. Bake 12 to 15 minutes until golden.

Nutty Cheese Ball: Retro Appetizers at Their Best

The cheese ball is the queen of retro party food. Cream cheese, sharp cheddar and a few seasonings get shaped into a ball and rolled in chopped nuts. Set it on a plate with crackers and watch guests gather around. It can be made two days ahead, which is why it was one of the most loved retro appetizers. Would you roll yours in pecans, walnuts or fresh herbs?

You will need: 16 oz cream cheese (soft), 2 cups sharp cheddar (shredded), 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 2 green onions (chopped), 1 cup chopped pecans or walnuts, crackers.

How to make it: Beat the cream cheese, cheddar, Worcestershire, garlic powder and green onions until well mixed. Scoop onto plastic wrap and shape into a ball. Chill 2 hours. Roll the ball in the chopped nuts until covered. Serve with crackers.

Bacon Wrapped Dates

In the 1960s, tiki parties were the height of cool, and rumaki was everywhere. The original wrapped bacon around chicken livers and water chestnuts. Today most people use sweet dates instead, and they are amazing. Sweet, salty and chewy all in one bite. Quick poll: A) dates, B) water chestnuts, C) pineapple?

You will need: 24 pitted dates, 12 slices bacon (cut in half), 24 almonds or small cubes of cheese (optional), toothpicks.

How to make it: Heat the oven to 400F. Stuff each date with an almond or cheese if you like. Wrap each one with half a bacon slice and secure with a toothpick. Bake on a rack over a pan for 15 to 20 minutes, turning once, until the bacon is crisp.

Hot Crab Dip

Creamy hot crab dip was the star of many 1970s cocktail parties. Warm cream cheese, sweet crab and a little Old Bay make it rich and cozy. Serve it bubbling hot with toast points or crackers. It always gets people asking for the recipe. Have you tried crab dip, or are you more of a spinach dip fan?

You will need: 8 oz cream cheese (soft), 1/2 cup mayo, 1/2 cup sour cream, 8 oz lump crab meat, 1 cup shredded cheddar, 1 tsp Old Bay seasoning, 1 tsp lemon juice, 2 green onions, toast points.

How to make it: Heat the oven to 375F. Mix the cream cheese, mayo, sour cream, Old Bay and lemon juice until smooth. Gently fold in the crab, half the cheese and the onions. Spread in a small baking dish and top with the rest of the cheese. Bake 20 minutes until bubbly.

Homemade Party Mix

Homemade party mix goes back to the 1950s, when cereal boxes printed a recipe on the side. Crunchy cereal, pretzels and nuts get tossed in a savory butter sauce and baked low and slow. The whole house smells amazing. Make a big batch because it goes fast. Which piece do you always pick out first?

You will need: 3 cups corn cereal squares, 3 cups rice cereal squares, 3 cups wheat cereal squares, 1 cup mixed nuts, 1 cup pretzels, 1 cup bagel chips, 6 tbsp butter, 2 tbsp Worcestershire sauce, 1 1/2 tsp seasoned salt, 3/4 tsp garlic powder.

How to make it: Heat the oven to 250F. Mix the cereals, nuts, pretzels and chips in a large roasting pan. Melt the butter and stir in Worcestershire and spices. Pour over the mix and stir well. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.

The Relish Tray With Stuffed Olives

Before charcuterie boards, there was the relish tray. Every holiday table had one with pimento stuffed olives, pickles, celery sticks and radishes. Kids put olives on their fingers and ate them one by one. It is simple, crunchy and full of nostalgia, like all the best retro appetizers. Did you ever wear olives on your fingers?

You will need: 1 jar pimento stuffed green olives, 1 can black olives, 1 jar sweet gherkins, 1 jar dill pickle spears, 4 celery stalks, 1 bunch radishes, carrot sticks, cream cheese.

How to make it: Drain the olives and pickles. Cut the celery into sticks and fill some with cream cheese. Trim the radishes. Arrange everything in rows on a long divided tray or platter. Keep chilled until serving.

Cocktail Weenies: Retro Appetizers That Never Left

Little smokies in a sweet and tangy sauce have been a party favorite for decades. Grape jelly and chili sauce sound strange together, but trust the 1970s on this one. They simmer in a slow cooker and stay warm for hours. Just add toothpicks. Did someone in your family always bring these?

You will need: 2 packages little smoked sausages (14 oz each), 1 cup grape jelly, 1 cup chili sauce or barbecue sauce, 1 tbsp mustard, toothpicks.

How to make it: Put the jelly, chili sauce and mustard in a slow cooker and stir. Add the sausages and stir to coat. Cook on low 3 to 4 hours or high 2 hours, stirring once or twice. Set to warm and serve with toothpicks.

Sweet and Sour Cocktail Meatballs

Cocktail meatballs on toothpicks were a must at every 1960s buffet. They are tossed in a shiny sweet and sour sauce with a little pineapple. Frozen meatballs make them almost effortless. Keep them warm in a chafing dish or slow cooker. Quick poll: A) sweet and sour, B) grape jelly, C) Swedish gravy?

You will need: 2 lb frozen cooked meatballs, 1 can (20 oz) pineapple chunks with juice, 1/2 cup brown sugar, 1/3 cup vinegar, 1/3 cup ketchup, 2 tbsp soy sauce, 2 tbsp cornstarch, toothpicks.

How to make it: Whisk the pineapple juice, brown sugar, vinegar, ketchup, soy sauce and cornstarch in a pot. Cook until thick and glossy. Put the meatballs and pineapple in a slow cooker, pour the sauce over and stir. Cook on low 4 hours. Serve with toothpicks.

French Onion Dip From Scratch

The famous onion dip started in the 1950s with a packet of soup mix and sour cream. It became one of the most popular party dips ever. Making it from scratch with real caramelized onions takes it to a whole new level. Serve it with ruffled chips, of course. Packet or homemade: which would you pick?

You will need: 2 large onions, 2 tbsp butter, 1 tbsp oil, 1 1/2 cups sour cream, 1/2 cup mayo, 1 tsp garlic powder, 1 tsp Worcestershire sauce, salt, pepper, chives, ruffled potato chips.

How to make it: Slice the onions thin and cook in butter and oil over medium low heat for 35 to 40 minutes, stirring, until deep golden. Cool and chop. Mix the sour cream, mayo, garlic powder, Worcestershire, salt and pepper. Stir in the onions and chill 1 hour. Top with chives.

Mini Quiche Bites

In the 1970s, quiche became the trendy party food, and mini quiches were perfect for passing around. Each little bite has a buttery crust and a creamy egg filling with ham and cheese. Make them in a mini muffin pan and freeze extras. They warm up in minutes. Ham and Swiss or spinach and feta?

You will need: 2 refrigerated pie crusts, 4 eggs, 1 cup half and half, 1 cup shredded Swiss, 1/2 cup diced ham, 2 green onions, salt, pepper, pinch of nutmeg.

How to make it: Heat the oven to 375F. Cut the crust into 2 1/2 inch circles and press into a greased mini muffin pan. Add a little ham, cheese and onion to each. Whisk the eggs, half and half and seasonings and pour in. Bake 18 to 20 minutes until set and golden.

Smoked Salmon Canapes

Canapes were the height of elegance at mid century cocktail parties. Small rounds of bread or crackers topped with cream cheese, smoked salmon and a sprig of dill look like a fancy hotel party. They take only minutes to make. Pass them on a tray for full vintage style. Would you serve these on New Year’s Eve?

You will need: 1 baguette or cocktail rye, 8 oz cream cheese, 1 tbsp lemon juice, 2 tbsp fresh dill, 6 oz smoked salmon, capers, thin sliced red onion.

How to make it: Slice the bread into thin rounds and toast lightly. Mix the cream cheese with lemon juice and half the dill. Spread on each round. Top with a folded piece of salmon, a caper and a sliver of onion. Add a small sprig of dill and chill until serving.

Ham and Cream Cheese Roll Ups

Some people call them ham rolls, some call them pickle wraps, but they were on every 1970s party table. Thin ham spread with cream cheese gets rolled around a pickle or green onion and sliced. They are low carb, cheap and quick. Kids love helping make them. Did your family use pickles or green onions?

You will need: 12 slices deli ham, 8 oz cream cheese (soft), 1 tsp ranch seasoning, 12 small dill pickles or green onions, cherry tomatoes and toothpicks (optional).

How to make it: Mix the cream cheese with ranch seasoning. Pat the ham dry. Spread a thin layer of cream cheese on each slice. Place a pickle at one end and roll up tight. Chill 30 minutes. Slice into rounds or serve whole with a cherry tomato on a toothpick.

Spinach Dip in a Bread Bowl: Retro Appetizers Everyone Loves

Spinach dip in a hollowed out bread bowl was the party trick of the 1980s and it is still a crowd pleaser. The creamy dip goes inside and the bread pieces become the dippers. At the end, people tear the bowl apart. That is the best part. Do you eat the bread bowl at the end?

You will need: 1 round sourdough loaf, 10 oz frozen chopped spinach (thawed and squeezed dry), 1 cup sour cream, 1 cup mayo, 1 packet vegetable soup mix, 1 can water chestnuts (chopped), 3 green onions.

How to make it: Mix the sour cream, mayo and soup mix. Stir in the spinach, water chestnuts and onions. Chill 2 hours. Cut the top off the bread and pull out the inside, leaving a 1 inch wall. Tear the inside into chunks. Fill the bowl with dip and serve with the bread pieces.

Cheese Cubes on Toothpicks: Retro Appetizers for the Win

Cheese cubes on toothpicks may be the simplest party food ever, but they always get eaten. In the 1960s, people stuck them into a grapefruit or a foil covered ball to make a cheese hedgehog. Add grapes or pineapple for a sweet twist. Which of these retro appetizers will you bring back? For more party ideas, see these comfort food casseroles.

You will need: 1 lb cheddar, 1/2 lb Swiss, 1/2 lb pepper jack, 1 cup green grapes, 1 cup pineapple chunks, toothpicks, 1 grapefruit or melon (for the hedgehog).

How to make it: Cut the cheeses into 3/4 inch cubes. Thread a cheese cube and a grape or pineapple piece on each toothpick. Cut the grapefruit in half and set it flat side down on a plate. Push the toothpicks into it all over to make a hedgehog. Chill until serving.