19 Nostalgic Retro Appetizers That Will Take You Back in Time

Are you ready to take a delicious trip down memory lane? There’s something undeniably charming about retro appetizers that brings back fond memories of family gatherings, holiday parties, and cozy evenings with friends. These timeless bites not only tantalize our taste buds but also evoke a sense of nostalgia that warms the heart. From classic deviled eggs to savory pigs in a blanket, these retro appetizers are making a comeback and proving that some flavors never go out of style.

In this blog post, we’re diving into 19 nostalgic appetizers that will transport you back to simpler times. Whether you’re planning a themed party, looking to recreate a beloved family recipe, or simply want to indulge in some culinary nostalgia, these appetizers are sure to delight. So, dust off your vintage cookbooks and get ready to rediscover these classic bites that have stood the test of time. Let’s get cooking and bring a touch of retro charm to your next gathering!

If you fancy adding a retro cocktail into the mix, I’ve got 25 timeless retro cocktail recipes!

19 Retro Appetizers

1. Deviled Eggs

Deviled eggs have been a staple at parties and gatherings for decades. Their creamy, tangy filling makes them irresistible.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat, cover, and let sit for 12 minutes.
3. Drain and transfer eggs to a bowl of ice water to cool.
4. Peel the eggs and slice them in half lengthwise.
5. Remove yolks and place them in a bowl. Mash with a fork.
6. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until smooth.
7. Spoon or pipe the yolk mixture back into the egg whites.
8. Garnish with a sprinkle of paprika.

2. Pigs in Blankets

Pigs in blankets are a fun and easy appetizer that has been enjoyed since the 1950s. These bite-sized treats are perfect for any occasion.

You can read more about this recipe here.

Ingredients:

• 1 refrigerated can of croissant dough (with 12 croissants)
• 24 cocktail sausages (pre-cooked)
• 1-2 eggs, beaten (for egg wash)
• 1 tsp poppy seeds, for sprinkling

Instructions:

1. Preheat the Oven: Preheat your oven to the temperature indicated on the croissant dough package. This is usually around 350°F (175°C).
2. Open the Croissant Dough: Open the refrigerated can of croissant dough and carefully unroll it. You’ll find 12 triangular pieces of dough.
3. Cut the Dough: Cut along the perforated lines of the dough triangles to make 24 smaller triangles. This will provide enough dough to wrap around each mini sausage.
4. Wrap the Sausages: Take one of the smaller dough triangles and place a mini sausage at the wide end of the triangle. Roll the dough around the sausage. Repeat with all the sausages and dough triangles.
5. Egg Wash: In a small bowl, beat the eggs. Using a pastry brush or your fingers, lightly brush each wrapped sausage with the beaten egg. This will help the dough brown nicely during baking.
6. Sprinkle Poppy Seeds: Sprinkle poppy seeds over the egg-washed dough-wrapped sausages. This adds a pleasant visual appeal and a subtle nutty flavor.
7. Arrange on Baking Sheet: Place the prepared mini piggies in a blanket on a baking sheet lined with parchment paper. Make sure to leave some space between each one to allow for even baking.
8. Bake in the Oven: Put the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the piggies in a blanket are golden brown and the dough is cooked through.
9. Serve: Once baked, remove the mini piggies in a blanket from the oven and let them cool slightly before serving. You can serve them with your favorite dipping sauces like ketchup, mustard, or barbecue sauce.

3. Shrimp Cocktail

Shrimp cocktail is a classic appetizer that is both elegant and simple. It was particularly popular in the 1960s.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 lemon, halved
• 1 teaspoon Old Bay seasoning
• 1 cup cocktail sauce

Instructions:

1. Fill a large pot with water, add the lemon halves and Old Bay seasoning, and bring to a boil.
2. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
3. Drain and transfer shrimp to a bowl of ice water to cool.
4. Once cooled, drain the shrimp and pat dry.
5. Serve shrimp on a platter with cocktail sauce.

4. Cheese Balls

Cheese balls were a popular party food in the 1970s. They are versatile and can be customized with different flavors and coatings.

Ingredients:

• 2 cups shredded cheddar cheese
• 8 oz cream cheese, softened
• 1/4 cup chopped green onions
• 1 teaspoon Worcestershire sauce
• 1/2 cup chopped nuts (pecans or walnuts)

Instructions:

1. In a large bowl, combine cheddar cheese, cream cheese, green onions, and Worcestershire sauce. Mix until well combined.
2. Shape the mixture into a ball.
3. Roll the cheese ball in chopped nuts until evenly coated.
4. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Serve with crackers or sliced vegetables.

5. Stuffed Mushrooms

Stuffed mushrooms have been a beloved appetizer since the 1960s. They are savory, delicious, and perfect for entertaining.

Ingredients:

• 1 pound white button mushrooms
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley
• 1/4 cup melted butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems. Finely chop the stems.
3. In a bowl, combine chopped stems, breadcrumbs, Parmesan cheese, garlic, parsley, melted butter, salt, and pepper.
4. Spoon the mixture into the mushroom caps.
5. Place stuffed mushrooms on a baking sheet.
6. Bake for 15-20 minutes or until mushrooms are tender and stuffing is golden brown.
7. Serve warm.

6. Pineapple Cheese Ball

This sweet and savory cheese ball was a hit in the 1970s and adds a tropical twist to the classic cheese ball.

Ingredients:

• 2 cups shredded cheddar cheese
• 8 oz cream cheese, softened
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1 teaspoon seasoned salt
• 1 cup chopped pecans

Instructions:

1. In a large bowl, combine cheddar cheese, cream cheese, crushed pineapple, green bell pepper, green onions, and seasoned salt. Mix until well combined.
2. Shape the mixture into a ball.
3. Roll the cheese ball in chopped pecans until evenly coated.
4. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Serve with crackers or sliced vegetables.

7. Swedish Meatballs

Swedish meatballs became popular in the United States in the 1950s and 1960s, known for their rich, creamy sauce and tender texture. For more ground beef recipes, take a look at my 19 Retro Ground Beef Recipes.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup milk
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 1/2 cup heavy cream

Instructions:

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, onion, milk, egg, salt, nutmeg, and allspice. Mix until well combined.
2. Shape the mixture into small meatballs.
3. In a large skillet, melt butter over medium heat. Add meatballs and cook until browned on all sides.
4. Remove meatballs from skillet and set aside.
5. In the same skillet, add flour and cook for 1-2 minutes, stirring constantly.
6. Gradually add beef broth, stirring until smooth. Bring to a simmer.
7. Add heavy cream and return meatballs to the skillet. Simmer for 10-15 minutes, until meatballs are cooked through and sauce has thickened.
8. Serve warm, garnished with fresh parsley if desired.

8. Ham and Pickle Roll-Ups

Ham and pickle roll-ups were a popular party snack in the 1960s and 1970s, combining salty ham with tangy pickles and creamy cheese.

Ingredients:

• 8 slices of deli ham
• 8 dill pickle spears
• 4 oz cream cheese, softened

Instructions:

1. Spread a thin layer of cream cheese over each slice of ham.
2. Place a dill pickle spear at one end of each ham slice and roll up tightly.
3. Secure with toothpicks if needed.
4. Slice each roll-up into bite-sized pieces.
5. Serve chilled.

9. Watergate Salad

Watergate Salad, also known as Pistachio Delight, became popular in the 1970s. This sweet and creamy salad is a retro favorite.

Ingredients:

• 1 package (3.4 oz) instant pistachio pudding mix
• 1 can (20 oz) crushed pineapple, undrained
• 1 cup miniature marshmallows
• 1/2 cup chopped pecans
• 1 container (8 oz) whipped topping, thawed

Instructions:

1. In a large bowl, combine instant pistachio pudding mix and undrained crushed pineapple. Stir until well combined.
2. Add miniature marshmallows and chopped pecans, stirring to combine.
3. Fold in whipped topping until evenly mixed.
4. Cover and refrigerate for at least 1 hour before serving.
5. Serve chilled.

10. Spinach Artichoke Dip

Spinach artichoke dip became a party favorite in the 1980s and 1990s, known for its creamy, cheesy goodness.

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine thawed spinach, chopped artichoke hearts, mayonnaise, Parmesan cheese, mozzarella cheese, and minced garlic.
3. Transfer the mixture to a baking dish.
4. Bake for 25-30 minutes, until bubbly and golden brown on top.
5. Serve warm with crackers, bread, or tortilla chips.

11. Cocktail Wieners in BBQ Sauce

Cocktail wieners in BBQ sauce were a hit at parties in the 1970s and 1980s. These bite-sized sausages are sweet, tangy, and perfect for any gathering.

Ingredients:

• 2 packages (14 oz each) cocktail wieners
• 1 cup barbecue sauce
• 1/2 cup grape jelly

Instructions:

1. In a slow cooker, combine barbecue sauce and grape jelly. Stir until well mixed.
2. Add cocktail wieners and stir to coat them in the sauce.
3. Cover and cook on low for 2-3 hours or until heated through.
4. Serve warm, directly from the slow cooker or transferred to a serving dish.

12. Jell-O Salad

Jell-O salads were incredibly popular in the 1950s and 1960s. They come in various flavors and often include fruit, marshmallows, and even vegetables.

Ingredients:

• 1 package (6 oz) lime Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 can (20 oz) crushed pineapple, drained
• 1 cup miniature marshmallows
• 1/2 cup shredded carrots
• 1/2 cup chopped walnuts (optional)

Instructions:

1. In a large bowl, dissolve lime Jell-O in boiling water.
2. Stir in cold water.
3. Add crushed pineapple, miniature marshmallows, shredded carrots, and chopped walnuts (if using).
4. Pour the mixture into a mold or serving dish.
5. Refrigerate for at least 4 hours or until set.
6. Serve chilled, optionally with a dollop of whipped cream.

13. Bacon-Wrapped Water Chestnuts

This appetizer became popular in the 1960s and 1970s. The crunch of the water chestnuts paired with the savory bacon makes for a delightful bite.

Ingredients:

• 1 can (8 oz) whole water chestnuts, drained
• 1 package bacon, cut into thirds
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• Toothpicks

Instructions:

1. Preheat oven to 375°F (190°C).
2. Wrap each water chestnut with a piece of bacon and secure with a toothpick.
3. In a bowl, combine soy sauce and brown sugar. Stir until sugar is dissolved.
4. Dip each bacon-wrapped water chestnut into the sauce and place on a baking sheet.
5. Bake for 20-25 minutes or until bacon is crispy.
6. Serve warm.

14. Cheese Straws

Cheese straws were a popular snack in the 1950s and 1960s. These crispy, cheesy sticks are perfect for munching at parties.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 2-3 tablespoons cold water

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine flour, salt, cayenne pepper, and paprika.
3. Add cold butter and pulse until the mixture resembles coarse crumbs.
4. Add shredded cheddar cheese and pulse until combined.
5. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
7. Cut into strips and place on a baking sheet lined with parchment paper.
8. Bake for 15-18 minutes or until golden and crispy.
9. Cool on a wire rack and serve.

15. Crab Rangoon

Crab Rangoon, a popular appetizer from the 1950s, is a delicious combination of crab meat and cream cheese wrapped in wonton wrappers and fried to perfection.

Ingredients:

• 8 oz cream cheese, softened
• 1 can (6 oz) crab meat, drained and flaked
• 2 green onions, finely chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 20 wonton wrappers
• Vegetable oil for frying
• Sweet and sour sauce for dipping

Instructions:

1. In a bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder. Mix until well combined.
2. Place a teaspoon of the crab mixture in the center of each wonton wrapper.
3. Moisten the edges of the wrapper with water and fold to form a triangle, pressing the edges to seal.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry wontons in batches for 2-3 minutes or until golden brown and crispy.
6. Drain on paper towels.
7. Serve warm with sweet and sour sauce for dipping.

16. Prosciutto-Wrapped Melon

This elegant appetizer became popular in the 1980s. The combination of sweet melon and salty prosciutto is a classic pairing.

Ingredients:

• 1 cantaloupe or honeydew melon, peeled, seeded, and cut into wedges
• 1/2 pound thinly sliced prosciutto

Instructions:

1. Wrap each melon wedge with a slice of prosciutto.
2. Arrange on a serving platter.
3. Serve chilled or at room temperature.

17. Mini Quiches

Mini quiches became a trendy appetizer in the 1980s. These bite-sized savory tarts are perfect for any gathering.

Ingredients:

• 1 package refrigerated pie crusts
• 1/2 cup cooked and crumbled bacon
• 1/2 cup shredded Swiss cheese
• 1/4 cup finely chopped onion
• 3 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out pie crusts and cut into small circles to fit mini muffin tins.
3. Press the dough circles into the mini muffin tins.
4. In a bowl, combine bacon, Swiss cheese, and onion. Divide the mixture among the dough-lined cups.
5. In another bowl, whisk together eggs, heavy cream, salt, and pepper. Pour over the bacon mixture in each cup.
6. Bake for 20-25 minutes or until quiches are set and golden brown.
7. Cool slightly before serving.

18. Stuffed Celery

Stuffed celery was a popular appetizer in the 1950s and 1960s. It’s a simple yet delicious snack that’s easy to prepare.

Ingredients:

• 1 bunch celery, washed and cut into 3-inch pieces
• 8 oz cream cheese, softened
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a bowl, combine cream cheese, blue cheese, walnuts, parsley, salt, and pepper. Mix until well combined.
2. Fill each celery piece with the cheese mixture.
3. Arrange on a serving platter.
4. Serve chilled.

19. Cucumber Sandwiches

Cucumber sandwiches have been a tea-time favorite since the early 20th century. These delicate sandwiches are perfect for any elegant gathering.

Ingredients:

• 1 loaf white or whole wheat bread
• 1/2 cup unsalted butter, softened
• 1 large cucumber, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine mayonnaise, dill, salt, and pepper.
2. Spread a thin layer of butter on each slice of bread.
3. Spread the mayonnaise mixture on half of the slices.
4. Arrange cucumber slices on the mayonnaise-coated bread.
5. Top with the remaining bread slices, butter side down.
6. Trim the crusts and cut each sandwich into quarters.
7. Serve immediately or cover and refrigerate until ready to serve.

These retro bites not only bring a sense of comfort and familiarity but also remind us of the joy of sharing good food with loved ones. Whether you’re recreating a cherished family recipe or trying out a classic dish for the first time, these appetizers are sure to add a touch of timeless charm to any gathering.

So, the next time you’re planning a party or simply looking to indulge in a bit of nostalgia, consider adding some of these retro appetizers to your menu. They are more than just delicious—they’re a delightful way to connect with the past and create new memories with family and friends. Happy cooking, and may your kitchen be filled with the delightful aromas and flavors of yesteryear!