Take that store-bought onion dip packet that has been used at summer parties for decades and elevate it with a super easy homemade version. Garten’s onion dip uses ingredients you probably already have on hand, so you won’t even need to run to the store to make it. 

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Tuna tartare is one of those dishes that feels fancier and way harder to make than it actually is. If you want to make your gathering feel elevated and sophisticated, try Ina’s fail-proof recipe. 

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There’s an art to putting together a great charcuterie platter, but when you’re staring at the gourmet meat and cheese at the store, it can be hard to know what exactly you should be getting. Thankfully, Ina Garten has an easy-to-follow formula for making an unforgettable charcuterie platter, and it can be modified depending on your budget.

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Homemade crackers are actually really simple to make, thanks to Ina Garten’s recipe, which is like a smoky, spicy, cheese-filled savory shortbread.

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Baked cheesy dips are always a party hit, no matter the occasion. Serve the Barefoot Contessa’s baked fontina with crusty chunks of toasted baguette, crispy grissini breadsticks, and fresh broccoli and cauliflower florets.

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We always have a vegetable platter at our parties, but what makes them seem worthy of celebration is skipping the store-bought dip and making something from scratch, like the Barefoot Contessa’s buttermilk ranch dressing.

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It’s just not a party without chips and guacamole. Garten’s recipe keeps things simple, but she gives her avocado dip a dash of unconventional heat with Tabasco sauce.

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Last but not least, the lightest, most refreshing dip of them all: tzatziki. And Garten’s recipe makes five cups and does not disappoint.

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Who doesn’t love phyllo-wrapped goat cheese? Plus, this appetizer takes just 40 minutes to make.

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Top puff pastries with thinly sliced yellow onions, freshly grated parmesan, garlic and herb goat cheese, sliced tomatoes, and herbs and spices, toss in the oven, and you have yourself delicious tarts.

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The stuffing alone looks incredible; it’s comprised of a flavorful concoction of Italian sausage, scallions, garlic, panko, Italian mascarpone cheese, parmesan cheese, and more.

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Published in Cooking for Jeffrey: A Barefoot Contessa Cookbook, these layered tartines are broiled for about five minutes.

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Hummus is one of the best appetizers for al fresco dining, but Ina Garten uses roasted red peppers to give hers an extra kick of sweetness and smokiness. 

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The most difficult part of this recipe is making the whipped feta, but don’t get too intimidated; it’s actually very easy to do if you have a food processor.

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A beginner recipe, Garten’s roasted shrimp cocktail requires only four ingredients for the shrimp and six ingredients to make the cocktail sauce.

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This recipe is so easy, it takes just three ingredients — fresh ripe figs, thin slices of prosciutto, and olive oil — and takes just 10 minutes in the oven.

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For a larger party, opt for this smoked salmon deviled eggs app: it makes 16. And with the price of eggs these days, they’ll seem positively luxurious.

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Really take this recipe to the next level by grilling the olive oil-brushed sourdough bread slices before topping them with the ricotta mixture.

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This pan-fried onion dip makes two cups — so make two servings, just in case it’s a hit (which it will be).

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Another incredibly easy appetizer with familiar flavors, Garten’s ham and cheese-stuffed puff pastry requires just five ingredients and takes less than 30 minutes to prep.

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