3 Easy Thanksgiving Hors d'Oeuvres to Make (Plus 3 to Buy)

From smoky eggplant dip to store-bought pistachio dukkah, F&W editor in chief Dana Cowin shares six fantastic Thanksgiving hors d'oeuvres.

From smoky eggplant dip to store-bought pistachio dukkah, F&W editor in chief Dana Cowin shares six fantastic Thanksgiving hors d'oeuvres.

When we were deep into the planning of this issue, I realized that we were light on hors d’oeuvres to serve at Thanksgiving. There’s a reason: With so much food to prepare, it’s saner to opt for a few store-bought starters. (That’s my strategy! See a few of my picks below.) But for the super-organized cooks among us, the ones who prepare in advance so that there’s a manageable amount of last-minute work, I couldn’t resist filling in with these smart, delicious make-ahead dips from stellar chef Serge Madikians of Serevan Restaurant in Amenia, New York.

Hors d'Oeuvres to Buy:
Piedmont Reserve cheese from Everona Dairy
Za'taar lavash from Hot Bread Kitchen
Pistachio dukkah from Gary & Kit's Napa Valley

Hors d'Oeuvres to Make:
Charred Eggplant Dip
Green Olive, Walnut and Pomegranate Dip
Butternut Squash and Tangelo Dip with Sage

Related: Holiday Party Dip Recipes
Thanksgiving Vegetarian Appetizers
Thanksgiving Hors d'Oeuvres

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