Finger Foods For New Year’s Eve: 7 Recipes For Your Party

Small appetizers can be a great choice for your New Year’s Eve party because they’re easy to make in large quantities if you’re having a large group of people over. They’re even a nice option for smaller gatherings with wine and cocktails. Here are 7 finger foods for New Year’s Eve that are easy to make and easy to eat.

Smoked Salmon Bites

Looking for a classy but simple finger food to make on New Year’s Eve? These smoked salmon bites will do the trick! With its delicious cream cheese spread, these bites are bursting with flavor.

This recipe calls for water crackers; however, you can choose whichever type of cracker you want.


4 Ounces Cream Cheese (Softened)

1 Tablespoon Shallot (Minced)

1 Tablespoon Lemon Juice

4 Ounces Smoked Salmon (Cut Into Strips)

Water Crackers


Step 1: In a small mixing bowl, mix together cream cheese, shallots, and lemon juice.

Step 2: Lay out some water crackers on a serving platter.

Step 3: Spread the cream cheese mix on each cracker and top each of them with a strip of smoked salmon.

Step 4: Optionally, sprinkle extra shallots on top for presentation.

Mini Cheese Balls

There’s nothing more rich and delicious than these mini cheese balls. The almond milk cream cheese in this recipe really brings out a warm nutty flavor that your guests will love.

You can eat these on their own, or you can choose to pair them with crackers. Either way, it’s a simple finger food that is easy to make.


8 Ounces Goat Cheese

8 Ounces Plain Almond Milk Cream Cheese

2 Teaspoons Honey

1/2 Teaspoon Grated Lemon Rind

1/2 Cup Roasted Salted Almonds (Chopped)

1 Teaspoon Thyme (Minced)


Step 1: In a large mixing bowl, beat together the goat cheese, cream cheese, honey, and lemon rind.

Step 2: Once the mixture is smooth, place it in the freezer for about 15 minutes.

Step 3: Mix the almonds and thyme in a food processor until they are finely ground up. Pour into a bowl.

Step 4: Divide the cream cheese mixture into small balls, about the size of 2 teaspoons each. You should get about 36 balls.

Step 5: Roll each cheese ball into the almond and thyme mixture. Make sure they are all evenly covered.

Step 6: Place the coated cheese balls into the freezer about 10 minutes. Serve right away!

Breaded Zucchini Sticks

If you’re looking for a slightly healthier finger food to make on New Year’s Eve, these breaded zucchini sticks will add some vegetables to your spread. With the perfect amount of crispiness and flavor, these sticks will be a big hit!

This recipe doesn’t include a dipping sauce, so feel free to use whichever one you’d like. Some good choices include ranch or french onion dip!


1 Large Zucchini

1/2 Cup Olive Oil

1 Cup Panko Bread Crumbs

1/3 Cup Parmesan Cheese

1 Teaspoon Minced Garlic

Salt & Pepper


Step 1: Preheat the oven to 350 degrees.

Step 2: Slice the zucchini into to small pieces. They should about about 4-inches long and look about as thick as a french fry. Note: make sure to pat them with a paper towel before going to the next step – they need to be dry!

Step 3: Pour the olive oil into a bowl and mix the bread crumbs, cheese, garlic, salt, and pepper into a separate bowl.

Step 4: Evenly dip each zucchini stick into the olive oil and then evenly coat them with the bread crumb mixture.

Step 5: Place each coated zucchini stick onto a baking sheet lined with aluminum foil. They should be about 1 inch apart from each other.

Step 6: Bake them for about 20 minutes. You know they’re done when they are golden brown in color.

Step 7: Serve with your favorite dipping sauce!

Guacamole Deviled Eggs

Kick it up a notch with these guacamole deviled eggs! A more flavorful version of the traditional deviled egg, the avocado adds to the creaminess of the yolk and the seasoning spices things up a bit.

Feel free to add as little or as much spice as you would like!


6 Large Eggs (Hard Boiled)

1 Medium Avocado

3 Teaspoon Lime Juice

1 Teaspoon Minced Red Onion

1 Teaspoon Minced Jalapeño

1 Tablespoon Chopped Cilantro

Salt and Pepper

1 Tablespoon Diced Tomato

Chili Powder


Step 1: Peel the hard boiled eggs and cut them in half horizontally.

Step 2: Carefully scoop out each egg yolk and place them in a bowl.

Step 3: Scoop out the avocado and place in the bowl with the egg yolks. Mash together until smooth.

Step 3: In the same bowl, mix in the lime juice, onion, jalapeño , cilantro, salt, and pepper. Pour in the tomatoes and gently fold them into the mixture.

Step 4: Scoop the mixture into each egg half and sprinkle chili powder on top. Serve and enjoy!

Easy Coconut Shrimp

Instead of serving a regular shrimp cocktail appetizer, coconut shrimp makes the spread a little more interesting. The delicious crispy coating will melt in your mouth with every bite!

You can serve this with your favorite dipping sauce, but these go particularly well with a sweet chili sauce.


1/3 Cup Flour

Salt and Pepper

2 Large Eggs (Beaten)

3/4 Cup Panko Bread Crumbs

1 Cup Sweetened Shredded Coconut

1 Pound Large Raw Shrimp (Peeled and De-veined)

Coconut Oil


Step 1: Set up a dipping station with 3 different bowls. Bowl 1: mix together flour, salt, and pepper. Bowl 2: beat together 2 eggs. Bowl 3: mix together the shredded coconut and panko bread crumbs.

Step 2: Dip each shrimp into the flour, then the eggs, then the coconut mixture. Make sure to fully coat the shrimp with the coconut mixture.

Step 3: Cover the bottom of a large skillet with coconut oil and turn on medium heat.

Step 4: Fry up 6-7 shrimp at a time on the skillet for 2 minutes on each side.

Step 5: Serve with your favorite dipping sauce!

Honey Buffalo Crockpot Meatballs

These honey buffalo crockpot meatballs are a great mix of sweet and spicy – the perfect finger food to add to your New Year’s Eve party spread. These small meatballs are packed with so much flavor, your guests will be raving about them.

These are best served hot, so make sure to serve them right after they’re done cooking!


2 Pounds of Frozen Meatballs

1/4 Cup Apricot Preserves

1/4 Cup Honey

1/4 Cup Hot Sauce

1/2 Teaspoon Mustard


Step 1: Mix together the apricot preserves, honey, hot sauce, and mustard into a small bowl.

Step 2: Put the frozen meatballs into a 3-4 quart crockpot.

Step 3: Pour the apricot mixture on top of the meatballs. Gently mix it around until all the meatballs are evenly coated.

Step 4: Cook on low for about 4 hours. Make sure you stir it occasionally so it evenly cooks and doesn’t burn.

Step 5: Stick a toothpick into each meatball and serve on a platter.

Mini Taco Bites

Turn a classic Mexican favorite into a New Year’s Eve finger food by making mini versions of tacos! The seasoned and flavorful taco meat tastes great with the crunchy outer shell. These will be eaten quickly!

Feel free to use corn tortillas instead of flour tortillas if that’s your preference.


Mini Muffin Pan

2 Tablespoons Butter (Melted)

1/4 Teaspoon Garlic Salt

1/4 Teaspoon Chili Powder

1 Package Flour Tortillas (10-inch)

1 Pound Lean Ground Beef

1/4 Cup Onion (Diced)

2 Teaspoons Chili Powder

1 Teaspoon Cumin

1/2 Teaspoon Garlic Salt

1/4 Teaspoon Oregano

1/4 Teaspoon Cayenne Pepper

1 (8-Ounce) Tomato Sauce

Salt and Pepper

1/3 Cup Refried Beans

1/4 Cup Shredded Mexican Cheese

1/2 Cup Finely Shredded Lettuce

1 Tomato (Diced)

1 Tablespoon Red Onion (Diced)

1/2 Avocado (Diced)



Step 1: Start by preheating the oven to 325 degrees.

Step 2: Once you have melted the butter, mix it together in a small bowl with the garlic salt and 1/4 teaspoon chili powder.

Step 3: Cut up your tortillas into circles by using a 3-inch cookie cutter.

Step 4: Wrap your tortilla circles in a damp paper towel and place in the microwave for about 20 seconds. This helps to soften them.

Step 5: Brush the butter mixture on both sides of each tortilla circle.

Step 6: Flip over a mini muffin pan. Carefully fold each tortilla into a taco shape and place them in between each raised indent on the back of the muffin pan. Bake for 15-18 minutes.

Step 7: Break up and cook the ground beef in a large skillet on medium-high heat until most of the pink is gone. Then, add the onion and cook for an additional 2 minutes.

Step 8: For about 30 seconds, stir in the 2 teaspoons of chili powder, the cumin, and the cayenne pepper.

Step 9: Next, mix in the tomato sauce and let it simmer. Once it thickens, season with salt and pepper and turn off heat.

Step 10: In a small bowl, microwave the refried beans and cheese for 30 seconds, then stir. Continue to heat until cheese is melted.

Step 11: It’s time to build your mini tacos. First, place some of the bean mixture inside each taco. Then, top it with the meat.

Step 12: Add all the toppings: lettuce, tomato, onion, avocado, cilantro, and sour cream. Note: this step is optional/you can use different toppings of your choice.

Step 13: Serve and enjoy!

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