Scrumptious appetizers and creamy dips are must-haves for a holiday party, and they’re doubly welcome when deliciously gluten-free. Guests who are restricting their intake of glutens can feel happy to indulge without worry, while others just find the following festive fare yummy. Gooey figs with bacon make a satisfying one-bite appetizer.  Seedy crackers make a perfect foil for a smoked trout dip that goes gluten-free with the substitution of creamy almond puree for dairy. Thanks to Bon Appetit for these gluten-free holiday recipes.

Figs with Bacon and Chile

This figs recipe delivers a mouthful of sweet, salty, sticky, and acidic flavor all in one bite.

8 Servings


  • 5 ounces slab bacon, sliced ½ inch thick, then sliced crosswise into ½-inch pieces
  • 3 tablespoons pure maple syrup
  • 8 ripe fresh figs, halved lengthwise
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ½ teaspoon crushed red pepper flakes, finely chopped


Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.

Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.

Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.

Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

Dairy-Free Trout Dip

The almond purée makes this smoked trout dip outrageously creamy.

4 servings


  • 1 cup slivered almonds
  • ¼ cup olive oil
  • ½ teaspoon kosher salt, plus more
  • 5 ounces smoked trout, skin and bones removed
  • 2 scallions, dark green and white parts separated, very thinly sliced
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice, plus more
  • Freshly ground black pepper


Purée almonds, oil, ½ tsp. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.

Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl, then top with scallion greens and more pepper.

Do Ahead: Dip can be made 2 days ahead. Cover and chill.

Mixed Nut and Seed Crackers

8 servings

Freezing the dough at least one hour before baking allows the seeds and nuts to absorb the excess liquid—this will help the baked crackers hold together.


  • ¾ cup raw cashews
  • ½ cup blanched almonds
  • ½ cup walnuts
  • ¼ cup raw pumpkin seeds (pepitas)
  • 2 tablespoons chia seeds
  • 2 tablespoons flaxseeds
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt


Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very coarse sand (mixture should stick together when pinched). With motor running, drizzle in ¼ cup water, then oil and salt. Pulse until a wet dough forms. Scrape out onto a sheet of plastic wrap and form into a log. Roll up, using plastic to form dough into a tight 2″ cylinder or square. Freeze until firm enough to slice, about 1 hour.

Place a rack in middle of oven and preheat to 350°. Using a serrated knife, slice dough about ¼” thick and place on parchment-lined baking sheets, spacing ½” apart. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. Let cool on baking sheet.

Do Ahead: Dough can be made 1 day ahead; keep frozen. Crackers 10can be baked 4 days ahead; store airtight at room temperature.

Read More: 25 Gluten-Free Party Recipes For All Your Holiday Entertaining Needs