No cheese appetizers make it easy to build a colorful party spread without relying on the usual cheese board. This collection includes fresh bites, dips, wings, meatballs, seafood starters, and warm finger foods, with make-ahead options for busy hosts.
Important: “No cheese” does not always mean dairy-free. Butter, cream, yogurt, whey, and some packaged sauces may still contain milk. If you are serving someone with a dairy allergy, read every label, prevent cross-contact, and ask the guest what is safe for them. Mayonnaise is usually dairy-free, but it contains egg.
Use this quick guide to choose a balanced mix, then browse the detailed ideas below. If you are planning the full menu, pair these starters with our group dinner ideas.
| Type | Easy examples | Planning note | Typical time |
|---|---|---|---|
| Fresh and crunchy | Cucumber cups, vegetable skewers | Naturally dairy-free; keep chilled | 15–20 minutes |
| Warm bites | Stuffed mushrooms, meatballs | Check sauce and breadcrumb labels | 25–35 minutes |
| Dips and spreads | Hummus, salsa, bean dip | Serve with vegetables or labeled crackers | 10–15 minutes |
| Seafood | Shrimp, smoked-salmon cucumber bites | Keep cold until serving | 15–20 minutes |
Key Takeaways
- Plan a mix of fresh and cooked dishes to please a crowd.
- Make dips in advance and store in airtight containers.
- Choose recipes that travel well for potlucks and gatherings.
- Use herbs, citrus, and spices to boost flavor without dairy.
- Pack garnishes and sauces separately to preserve texture.
- Opt for finger foods that hold at room temperature.
Why I’m Celebrating Dairy-Free: My Favorite Ways to Start a Meal
Switching to dairy-free starters changed how I plan a spread for friends. It became a clear way to welcome everyone while keeping flavors bold and honest.
I aim for recipes that travel well and hold at room temperature for gatherings. Cashew creams and white bean purées give dips a silky body, while full-fat coconut milk adds richness to sauces without dairy.
I balance crunchy, saucy, and fresh bites so guests can graze and chat without fuss. Packing dressings and sauces separately preserves texture for travel and keeps finger foods crisp.
- I pick party-proof recipes that stay delicious without constant reheating.
- I combine make-ahead dips with quick-assemble bites so I can enjoy the party.
- Small, hand-held portions let people sample layered flavors in a relaxed way.
no cheese appetizers
When guests arrive hungry, I reach for quick, flavor-packed bites that disappear first. I build a greatest-hits board that mixes dips, bites, and crunchy snacks so every guest finds something they love.
Dairy-free appetizers that wow guests at parties
My reliable picks include velvety hummus, baked egg rolls, and bright layered salsa cups. These hold up well at room temperature and travel easily to a party.
Fast ideas when the recipe takes minutes
If a recipe takes minutes, I reach for red pepper tapenade, quick hummus, or mini salsa cups. I balance crispy, creamy (without dairy), and juicy textures so plates stay interesting.
- I group items by dip-ability and crunch so guests can build each bite.
- Many options double as snacks or sides, which saves time and reduces stress.
- I use herbs, citrus, and chiles to brighten flavors and replace richness.
- These ideas scale from four friends to a fuller house in minutes.
Dips without dairy: bold flavors, creamy textures
A few vibrant dips lift a board from ordinary to memorable with very little fuss. I focus on big flavors and silky mouthfeel using simple ingredients that come together fast.
My Southwestern hummus blends chickpeas and grilled corn for smoky sweetness and a little crunch. One quarter cup is about 68 calories and gives roughly 3g protein. I often use thawed frozen corn to save time.
The red pepper tapenade is a 15-minute win. I pulse roasted red pepper with olives, garlic, and a touch of vinegar. You can swap nuts for texture or leave them out for a lighter mix.
For a centerpiece, I make a vegan cheeseball from soaked cashews and coconut oil. It gets tangy, spreadable, and looks great with crackers and veggie sticks on the side.
| Dip | Key ingredients | Serving idea |
|---|---|---|
| Southwestern hummus | Chickpeas, grilled corn, garlic, lime | Warm pita, chips, or veggie sticks |
| Red pepper tapenade | Roasted red pepper, olives, garlic, nuts (optional) | Crackers, crostini, or as a sandwich spread |
| Vegan cheeseball | Cashews, coconut oil, lemon, spices | Crackers and crisp vegetable sticks |
- I build creamy dips without dairy using chickpeas, roasted veggies, and nut-based blends.
- I season with garlic, citrus, and spices so each dip feels full and rounded.
- These recipes hold well in the fridge, so I prep a day ahead and finish with fresh toppings.
Salsa and chips that steal the show
I build a salsa spread that draws a crowd before the first plate is passed. A mix of mild, chunky, and smoky salsas makes the table pop with color and crunch.
Four-tomato salsa and mild salsa for canning
My four-tomato salsa layers heirloom, Roma, cherry, and beefsteak tomatoes for chunk and depth. I add diced onion, a mild pepper, lime, and salt so the texture and flavors shine.
For gifting, I can a mild salsa in pint jars. It keeps well and makes a pantry-ready present.
Avocado, corn, and black bean salsa for game day
On game day I turn to an avocado-corn-black bean mix. It’s hearty enough to stand alone or spoon over grilled proteins. Serve with crunchy chips for easy scooping.
Grilled veggie, smoky, and apple salsas for sweet-heat flavor
I grill peppers and onion to add a smoky note. The char amps savory depth in a sweet & smoky salsa.
Apple salsa offers a bright, sweet-tart snack that travels well and doubles as dessert on the side.
| Salsa | Key ingredients | Best served with |
|---|---|---|
| Four-Tomato | Heirloom, Roma, cherry, beefsteak, lime, onion | Chips, grilled fish, or tacos |
| Avocado-Corn-Black Bean | Avocado, corn, black beans, cilantro, lime | Chips, bowls, or as a topping |
| Grilled Veg & Apple | Grilled pepper, onion, apple, smoked paprika | Chips, pork, or a sweet-savory snack |
Wings with sweet heat: from maple to BBQ
I build a wing platter that mixes classic chicken with a veggie option so everyone can grab a favorite at my next party. Small bites of sweet, tangy, and spicy let guests sample different heat levels without fuss.
Maple syrup and chili-lime glazed chicken wings
Maple syrup, chili sauce, and lime juice make a glossy glaze that keeps people reaching for seconds. One piece runs about 142 calories, so they are tasty and easy to portion.
Slow-cooked tangy wings and Asian-spiced baked wings
I slow-cook a tangy batch for work gatherings because they stay juicy and disappear fast. For a crisper option, I marinate Asian-spiced baked wings overnight so the meat is tender and the skin crisps up in the oven.
BBQ cauliflower “wings” for a veggie crowd-pleaser
For balance, I add BBQ cauliflower wings brushed with sauce just before the final bake. That trick preserves crispiness so the pieces stay crunchy at room temperature.
I serve a dairy-free dipping sauce like vegan ranch or spicy mustard alongside to boost flavor and make the platter party-ready.
| Type | Key note | Serving tip |
|---|---|---|
| Maple-chili chicken | Glossy maple syrup + chili-lime glaze (142 kcal each) | Brush glaze at end for shine; serve warm |
| Slow-cooked tangy | Juicy, hands-off method for large groups | Keep warm in a slow cooker for potlucks |
| Asian-spiced baked | Overnight marinade for tender, crisp skin | Bake high heat to finish crisping |
| BBQ cauliflower | Brushed before final bake to stay crispy | Serve with vegan ranch dipping sauce |
Meatballs and bites for easy parties
Small skewers and saucy rounds are my go-to when I want a fuss-free spread that still impresses. These handhelds travel well, hold at room temperature, and make it easy for guests to graze while they chat.
Honey sriracha turkey meatballs and crockpot honey BBQ meatballs
My honey sriracha turkey meatballs bake first, then simmer briefly in a sticky Asian-inspired sauce. They stay juicy and are perfect on toothpicks for easy serving.
For set-and-forget convenience, crockpot honey BBQ meatballs use frozen meatballs, BBQ sauce, honey, and grape jelly. The slow heat makes a glossy finish that guests love.
Cranberry-glazed “party” meatballs for holiday gatherings
Cranberry-glazed meatballs add bright sweetness and work year-round. I make the glaze ahead so assembly is fast when guests arrive.
Bacon-wrapped smokies and sausage-pineapple bites
Bacon-wrapped smokies bring that sweet-salty crunch that disappears first. Sausage and pineapple bites get a honey-soy glaze for a juicy pop with savory depth.
- I rely on meatballs and bite-size skewers because they’re easy to prep, serve, and eat.
- I arrange trays with toothpicks and keep a small bowl of dipping sauce like spicy ketchup or chili-mustard nearby.
- These recipes use simple pantry ingredients and hold well at room temperature for most gatherings.
Seafood starters with big flavor
I like to kick off a spread with seafood that tastes fresh and lively.
Bright citrus marinades and fresh herbs keep things light and crowd-pleasing. I often choose small plates that look elegant but are easy to eat. These work well as a start before dinner or as part of a larger spread.
Shrimp ceviche verde and lime-cilantro skewers
Shrimp ceviche verde mixes tomatillos, cucumber, cilantro, and lime for a tangy bite. I serve it in small glasses or with crisp chips so each guest gets a neat portion.
For skewers, a garlicky lime marinade with cilantro and a pinch of pepper gives big flavor fast. The shrimp pick up a quick char and taste restaurant-ready in minutes. This recipe is simple and impressive.
Party shrimp and sauced-free serving
Some marinades are so bold that I skip a dipping sauce entirely. A salty-citrus glaze or chili-lime rub lets the shrimp shine on their own. That saves time and keeps the platter tidy.
Crab cakes and bacon-wrapped scallops
I make small crab cakes and crisp them for a golden edge that holds up while guests graze. Bacon-wrapped scallops add a luxe note—salty and sweet together for a showstopper.
| Starter | Key ingredients | Serving tip |
|---|---|---|
| Shrimp Ceviche Verde | Tomatillo, cucumber, cilantro, lime | In small glasses or with chips |
| Lime-Cilantro Skewers | Shrimp, garlic, lime, cilantro, pepper | Quick char; serve warm |
| Crab Cakes | Crab, breadcrumbs, onion, herbs | Small patties; crisp before serving |
| Bacon-Wrapped Scallops | Sea scallops, bacon, brown sugar | Serve hot for best contrast |
- I balance textures with thin-sliced onion or diced pepper for crunch.
- Keep ingredients chilled and assemble close to serving for peak freshness.
- Citrus, herbs, and a touch of heat carry the flavors without dairy.
This section gives quick recipe ideas that make seafood the star of your appetizer spread.
Wraps and rollups: lettuce wraps, egg rolls, and more
Bright, build-your-own bites keep guests engaged and cut my prep time. I favor handhelds that travel well and let people pick fillings and heat levels.
Vietnamese pork and steak lettuce options
Vietnamese pork lettuce wraps are low-fuss and fun. I set out bowls of herbs, pickled carrots, and hoisin so guests assemble their own.
Leftover steak shines too. I toss sliced steak with lime, then add mango and avocado for a sweet-savory contrast wrapped in crisp lettuce.
Baked egg rolls with sweet chili dipping sauce
I bake egg rolls for a crisp finish with less fat. They come out crunchy and pair perfectly with a sweet chili dipping sauce for a bright lift.
Tortilla rollups with dairy-free cream cheese and veggies
For a colorful snack, spread dairy-free cream cheese on tortillas and pile on bell pepper, cucumber, and spinach. Roll tight, chill, then slice for easy passing.
| Item | Key fill | Serving tip |
|---|---|---|
| Vietnamese pork lettuce | Pork, herbs, pickles, hoisin | Set toppings in bowls for DIY assembly |
| Steak lettuce wraps | Leftover steak, mango, avocado | Slice steak thin; serve chilled or room temp |
| Baked egg rolls | Veggies or pork, crisp wrapper | Serve with sweet chili dipping sauce |
| Tortilla rollups | Dairy-free cream cheese, colorful veg | Chill before slicing for neat rounds |
Prosciutto pairs: melon skewers and avocado bites
Prosciutto transforms simple fruit into elegant little snacks that guests always notice. I lean on salty-sweet pairings when I want something refined with almost no fuss.
Prosciutto-wrapped melon skewers feel fancy and travel well. You can build them up to 24 hours in advance, which saves valuable time when I plan a party. I use different melon varieties for a colorful platter and seasonal sweetness.
Prosciutto-wrapped melon for make-ahead gatherings
This recipe keeps ingredients short and simple. Thread melon and prosciutto on small skewers and chill. They hold up nicely and are easy for guests to grab.
Prosciutto-wrapped avocado with balsamic drizzle
Prosciutto-wrapped avocado takes three ingredients, needs no cooking, and comes together in under 10 minutes. I finish each bite with a light balsamic drizzle for tang.
- I rely on prosciutto for savory-sweet combos that look refined and take minimal effort.
- Both options keep assembly time low and pair well with other small plates.
- Serve these chilled for a refreshing contrast to warm appetizers.
Bruschetta, crostini, and crisp bread toppers
Crisp slices of toasted bread turn simple toppings into show-stopping bites. I toast and rub each slice with a bit of garlic and olive oil so the base is fragrant and sturdy.
Tomato basil bruschetta bites on garlicky bread
Tomato basil bruschetta is a quick, dairy-free classic. I dice ripe tomatoes, fold in basil and a splash of olive oil, then heap the mix on garlicky toast. This recipe highlights fresh acidity and herb aroma with very little fuss.
Wild mushroom topping with thyme and sherry vinegar
For an earthy contrast, I sauté cremini, shiitake, and oyster mushrooms with shallots and thyme. A touch of sherry vinegar brightens the mix. The result feels elegant and deep in umami.
Chickpea mash with sun-dried tomatoes on crunchy bread
Mashed chickpeas blended with chopped sun-dried tomatoes make a protein-packed spread. It’s budget-friendly and ready in about 10 minutes. I pile it on warm garlic bread for a creamy, satisfying bite.
| Topping | Key ingredients | Best served on |
|---|---|---|
| Tomato Basil | Tomatoes, basil, olive oil, garlic | Toasted garlic bread |
| Wild Mushroom | Cremini, shiitake, oyster, thyme, sherry vinegar | Crisp crostini |
| Chickpea Mash | Chickpeas, sun-dried tomatoes, lemon, olive oil | Warm garlic rounds |
I prep toppings ahead and assemble just before serving so the bread stays crisp. The trio adds color and contrasting flavors to any appetizer spread.
Veg-forward snacks: chickpeas, asparagus, sweet potatoes
Veg-forward snacks brighten a table and ask very little from the cook. I rely on quick recipes that pack crunch, color, and big flavor.
Chili-lime roasted chickpeas for crunchy snacks
I roast chickpeas until they rattle in the pan, then toss them with chili powder, lime zest, and salt. The result is zesty and crunchy—perfect for grazing or adding to a salad.
Panko-baked asparagus fries with vegan aioli
To keep these egg-free, I use aquafaba to help panko stick and bake until the coating is golden. A spicy garlic vegan aioli complements the crisp spears for a simple, classy bite.
Air fryer sweet potato wedges with dipping sauce
Air fryer sweet potato wedges cook at 380°F for about 15 minutes, turning once. I mix mayo, mustard, BBQ sauce, and honey for a tangy-sweet dipping sauce that pairs well with the wedges.
| Snack | Key step | Cook time | Best served with |
|---|---|---|---|
| Chili-lime roasted chickpeas | Roast until crunchy; zest lime | 25–30 min | Sprinkle on salads or bowl |
| Panko asparagus fries | Coat with aquafaba + panko; bake | 12–15 min | Spicy garlic vegan aioli |
| Air fryer sweet potato wedges | Crisp at 380°F; flip once | 15 min | Tangy-sweet dipping sauce |
I keep these bites batchable and re-crisp them in a low oven if I need to save time. Each one can pull double duty as a snack or a simple side at a gathering.
Fresh rolls and pickles to balance the spread
Fresh rolls and quick pickles add a clean, crunchy contrast that lifts a heavy spread. They bring lightness and a bright bite between richer plates.
Vietnamese spring rolls are easy to customize. I pack them with rice noodles, herbs, and crisp lettuce for a satisfying wrap that still feels light. The peanut dipping sauce gives creamy, dairy-free richness without weighing the rolls down.
Vietnamese spring rolls with peanut dipping sauce
I layer rice noodles, herbs, and thin vegetables inside rice paper so each bite stays fresh and easy to eat. These wraps travel well and make a colorful side or light dinner when needed.
Asian pickled cucumbers for a crisp, make-ahead side
Asian pickled cucumbers are a salty-sweet crunch you can enjoy right away or store for days. I marinate them in rice vinegar, a touch of sugar, and chili for balanced flavors and long fridge life.
- I add freshness and crunch with rolls and quick pickles that balance richer dishes.
- Spring rolls pair perfectly with a creamy peanut dipping sauce and extra herbs on the side.
- I make pickles in advance so they’re ready when guests arrive and act as a bright side.
- Slicing cucumbers thin or into batons gives different textures to complement the wraps.
- Both dishes double as a light dinner for warm evenings and refresh the palate between heavier bites.
Eggs, olives, and easy antipasto moments
I like to tuck a small spread of briny bites into every party layout. They take little time and add big contrast to richer plates. These items suit busy gatherings and let guests nibble while mingling.
Dill pickle deviled eggs with bright flavors
Dill pickle deviled eggs make a sharp, tangy side that you can assemble ahead. I mash yolks with pickle juice and relish for brightness. A sprinkle of cracked pepper finishes each half for a restaurant-style look.
Marinated stuffed olives and herb-roasted olives with tomatoes
Marinated stuffed olives sit happily in the fridge and are always grabbed first. I toss herb-roasted olives with cherry tomatoes and warm garlic for a fragrant bite. Serve them with crackers or sliced baguette so guests can build little stacks.
Pickled mushrooms for platters and snacks
Pickled mushrooms are an easy snack on toothpicks and add variety to an antipasto corner. They pair well with the eggs and olives and need almost no hands-on time. I often serve them alongside toasted bread and fresh herbs.
| Item | Key ingredients | Best served with |
|---|---|---|
| Dill Pickle Deviled Eggs | Hard-boiled eggs, pickle juice, relish, pepper | Crackers or baguette slices |
| Marinated Stuffed Olives | Olives, garlic, lemon, herb stuffing | Cracker board or charcuterie corner |
| Herb-Roasted Olives & Tomatoes | Olives, cherry tomatoes, rosemary, olive oil | Warm baguette or as a side |
| Pickled Mushrooms | Mushrooms, vinegar, sugar, pepper flakes | Toothpicks or mixed platter |
Skewers, kabobs, and handhelds that travel well
Skewers and handhelds are my go-to when I need food that travels well and looks great on a platter. They cut prep time and make passing food easy at any gathering.
Pineapple chicken kabobs baked with a sweet Asian glaze
I bake pineapple chicken kabobs on a sheet tray and brush them with a glossy sweet Asian glaze. The oven keeps the meat juicy and the fruit caramelized. This recipe is quick to prep and scales up fast for a crowd.
Bacon-wrapped pineapple bites with honey-ginger sauce
Bacon-wrapped pineapple bites caramelize beautifully when I pre-cook the bacon slightly before wrapping. A finish in a hot oven gives crisp edges and a punchy honey-ginger sauce pulls the whole plate together.
I love skewers for travel because they pack neatly and serve easily. They work as an easy dinner when I double the batch and add rice or greens. For transport, I warm containers and sauce right before serving so the textures stay bright.
| Item | Key step | Serve tip |
|---|---|---|
| Pineapple Chicken Kabobs | Brush glaze while baking | Serve warm on skewers |
| Bacon-Wrapped Pineapple Bites | Partially pre-cook bacon | Offer extra honey-ginger sauce |
| Both | Scale easily | Great for appetizers next party or casual dinner |
Peppers and heat: jalapeños, mini peppers, and tapenade
A pepper-forward plate adds instant color and a little swagger to any spread. I use peppers to bring gentle heat, crisp texture, and a bright way to scoop or spread flavorful bites.
I grill stuffed jalapeños for smoky heat and quick char. They take well to stuffing, and a quick grill keeps them tender while adding a slight kick. Seed them for milder bites or leave some seeds if I want more heat.
Grilled stuffed jalapeños for a little bite
Grilled stuffed jalapeños deliver a bit of bite on the grill. I fill them with a blend of mashed beans, herbs, and citrus for balance. Grill alongside mains so everything finishes at once.
Mini pepper “chips” for dipping and scooping
Mini peppers act like crisp chips without extra calories. I halve them, remove seeds, and arrange them around dips. They hold a chunky dip or a smear of tapenade and stay colorful on the platter.
Red pepper tapenade takes about 15 minutes to prep and chill. It’s a fast recipe that spreads on crostini or scoops up neatly with mini pepper chips. The bright red pepper and olive flavors pair with grilled jalapeños for contrast.
| Item | Prep time | Serving idea |
|---|---|---|
| Grilled Stuffed Jalapeños | 20–25 min | Serve hot on a tray; seed for milder heat |
| Mini Pepper Chips | 5–10 min | Halve and use raw with dips |
| Red Pepper Tapenade | 15 min + chill | Scoop with peppers or spread on crostini |
| Combo Plate | Under 30 min | Mix peppers and tapenade for a colorful dip station |
- I add a pepper-forward plate for gentle heat and lots of crunch.
- Heat levels are adjustable by seeding peppers or leaving some seeds for kick.
- These quick options satisfy a chip-and-dip craving while staying veggie-heavy and fresh.
Plan, prep, and serve: how I host dairy-free with ease
Smart scheduling lets me greet guests with a smile instead of a spatula. A small timeline and simple checklists keep things calm and make sure every recipe finishes on time.
Make dips a day in advance and pack sauces separately
I make dips a day in advance and store them in airtight containers so flavors deepen and I save time on the day of the event.
I pack sauces and garnishes separately to preserve crunch and bright colors for travel to parties or gatherings.
Reheating baked appetizers so they regain texture
Most baked items come back to life in a low oven. I reheat at a moderate temperature to crisp edges without drying the center.
Choosing dishes that hold at room temperature for gatherings
I favor room-temperature friendly recipes so guests can graze freely. Sturdy picks like shrimp skewers and stuffed peppers travel well and stay tasty.
- I plan backward from party time so I can enjoy hosting instead of rushing.
- I build a chips-and-dip station that’s easy to refresh and self-serve.
- I label platters so guests know what pairs well together and what’s free of dairy.
- Small timelines and checklists keep prep smooth so I can welcome guests with a plate ready to go.
Let’s get this party started: appetizers for your next party
Ready to crowd-please with minimal fuss, I pull together a shortlist that gets a party started fast.
Whether you’re lactose intolerant or cutting back on dairy, these dairy-free appetizers deliver bold flavors and satisfying textures. Collections include hummus, egg rolls, meatballs, wings, salsas, skewers, olives, pickles, spring rolls, and more.
My quick plan: pick two dips, one salsa with chips, one chicken or seafood skewer, and one meatballs option. Add fresh wraps or spring rolls and one baked hand-held. Keep a crunchy element on the table throughout the day.
If dinner follows, scale portions smaller and lean into lighter starters. Make dips ahead, reheat baked items low and slow, and travel with sauces separate so the kitchen stays calm. Try one new recipe, note crowd favorites, and most of all—have fun at the party.
Frequently Asked Questions About Appetizers Without Cheese
What are some easy appetizers without cheese?
Start with hummus, red pepper tapenade, tomato salsa, roasted chickpeas, prosciutto-wrapped melon, shrimp skewers, or cocktail meatballs. For an easy spread, choose one dip, one fresh bite, one warm bite, and something crunchy so guests get a mix of flavors and textures.
Are no-cheese appetizers always dairy-free?
No. Cheese-free means cheese is omitted; it does not automatically rule out milk ingredients. Butter, cream, yogurt, whey, and some breads, crackers, or packaged sauces can still contain dairy. For a dairy allergy, check every label, avoid cross-contact, and confirm safe ingredients with the guest. Mayonnaise is usually dairy-free, but it contains egg.
Which cold appetizers without cheese can I make ahead?
Make hummus, tapenade, non-avocado salsa, pickled cucumbers or mushrooms, and marinated olives a day ahead and keep them refrigerated. Prepare spring-roll or lettuce-wrap fillings in advance, but store wrappers and leaves separately. Add avocado, assemble crostini, and wrap juicy fruit in prosciutto close to serving so the textures stay fresh.
How many appetizers should I make per person?
If dinner follows, plan 3–4 bite-size pieces per person. If appetizers are the meal, plan about 10–12 pieces per person across 4–6 choices. Adjust for the length of the event and your guests, and include a mix of protein, vegetables, dips, and crunchy items.
How do I build a no-cheese appetizer spread for a crowd?
Use a simple formula: two dips or salsas, one fresh or chilled bite, one warm protein or vegetable bite, and one crunchy option. Label common allergens such as milk, egg, nuts, gluten, peanuts, and shellfish; keep cold items chilled and pack sauces separately until serving. This keeps the table varied and easy to replenish.
