100-Calorie Thanksgiving Appetizer and Snack Recipes

Dried herbs and crushed garlic dress up your favorite olives.

Need a super-easy holiday-party hors d'oeuvre? These tasty little cream cheese and cherry pepper tartlets come together in a snap, thanks to premade pie dough, which is pressed into a mini muffin tin to make the tart shells--then all you have to do is fill the cups with cream cheese and chopped cherry peppers. Chopped herbs add a nice hit of color, but these are just as tasty as-is. Consider making a double batch--these bites are sure to go quickly.

Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and cauliflower florets.

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.

These eggs are perfect for a picnic because they're so portable. Instead of cutting them in half lengthwise, we just cut the tops off so they can stand upright in an egg carton for easy filling, transport and storage. We swapped in Greek yogurt for the traditional mayo to save calories.

Let your slow cooker do the work of making these tasty appetizers.

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.

We love the taste of these zesty Italian-style one-bite appetizers--topped with sopressata, red pepper spread and fresh mozzarella--on thin-sliced toasted focaccia bread. If you can't find focaccia, toasted slices of baguette are a good substitute.

Amp up your appetizer game when you make this easy marinated vegetable recipe. Soak asparagus, mushrooms and cauliflower in rosemary- and garlic-flavored marinade and in just a couple hours you'll have tasty vegetables ready to serve.

Crisp little phyllo dough shells get a creamy pumpkin filling.

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.

Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He's a fellow with the Blue Ocean Institute and is working on a PBS series, Turning the Tide, about food and the environment. When we asked him what type of seafood he would like to include in a recipe for EatingWell, he suggested the humble canned sardine. We think Seaver has truly elevated the canned sardine with this fresh-tasting and simple appetizer.

A splash of pepper-flavored vodka gives this salmon spread a sophisticated flair. If you like, use plain vodka instead but be sure to season generously with freshly cracked pepper before serving. Smoothly pureed nonfat cottage cheese replaces cream cheese and sour cream to cut the fat by about 80 percent.

These savory black-pepper-and-fig-flecked biscotti are perfect for cocktail parties--just spread with softened goat cheese and serve with glasses of Sauvignon Blanc.

Each of these bite-size savory treats has a bit of dried fruit tucked inside for a slightly sweet surprise. They make wonderful holiday gifts as well as elegant little hors d'oeuvres.

These crispy Parmesan nibbles are perfect for entertaining because they can be prepared in advance and stored in tins or frozen.

Savory lamb and sweet golden raisins fill these delicious phyllo triangles.

Cherry preserves, tomato paste and chipotle chile pepper combine for an unexpected sauce that provides sweet heat.

Crunchy pita chips make the perfect base for this ultra-quick olive, cucumber and feta appetizer. If you can't find baby cucumber, cut a regular cucumber into thin slices that are approximately the same size as your pita chips.

Rolling goat cheese in dried cranberries and pecans makes a festive hors d'oeuvre. Serve with crackers and a glass of port.

This creamy trout and cucumber filling contrasts with the pleasant crunch of the tartlet shell.

Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.

Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-perfect crostini.