T-minus just a few days until the big day that is Thanksgiving and I’m here with what to serve befoooore the dinner because we all did our shopping and planning already and we’re just sitting around waiting (hahaha lol not at all). The truth is, I think most people like to stay chill and classic when it comes to Thanksgiving (respect), but the pregame eating is where you can kind of flip tables and shake it up. I’d always see all kinds of appetizers growing up, and it would always have some sort of warm app situation so I’d eat all that and not have any room for dinner. I realize now that the key is to serve a little crudité + carbs with dips and spreads, and maybe some roasted nuts, to keep the spread light to make sure everyone eats more turkey but also somehow saves room for dessert? We’re doing the same as last year with the one stop shop where all of this can be bought at a single grocery store (I chose Trader Joe’s, but really any grocery store will do) to make a full make-ahead appetizer platter that would make any party happy.

For the spread it’s pretty straight forward. All of it can be made ahead and some are only a few ingredients. We’ve got dips/spreads with lemony whipped ricotta and avocado green goddess dip, light, fresh, dairy free tabbouleh-ish chickpeas, and crunch with everything cashews. To go with the dips you just grab a few raw vegetables and carbs like a baguette or pita bread to use to dip and scoop it all up.

Whipped Ricotta

1 16oz container ricotta
2 tablespoons extra virgin olive oil + more to serve
zest of 1 lemon
1 small garlic clove, microplaned with whatever you used to get the lemon zest
kosher salt and black pepper

Place all the ingredients in the bowl of a food processor, seasoning to taste with the salt (and extra) black pepper and process for 15-20 seconds, until the mixture is smooth and has lightened in consistency. When ready to serve add the mixture to a bowl and drizzle with olive oil and a sprinkle of salt.
Avocado Green Goddess Dip

1 large avocado
1 cup whole milk Greek yogurt
1/4 cup roughly chopped herbs (I used basil and dill)
2 anchovy filets (trust me and go with it, you can’t taste the fish it just adds a nice punch of flavor)
2 tablespoons extra virgin olive oil
1 teaspoon coarse kosher salt

Place all the ingredients in the bowl of a food processor or blender and process until smooth. Taste for seasoning, and serve with an extra sprig of whatever herb you used as garnish.

Taboulleh-ish Chickpeas

1 14oz can chickpeas
1 persian cucumber, diced
1 medium to large tomato or 2 smaller ones, seeded and diced
1 shallot, minced
2 tablespoons minced cilantro or parsley
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
coarse kosher salt and black pepper

Combine everything in a large bowl, toss to coat and season to taste with salt and pepper. For best results, make ahead for all the flavors to marry.

Everything Cashews

1 cup cashews, roasted and unsalted
1 1/2 tablespoons everything seasoning
1 tablespoon extra virgin olive oil

Preheat the oven to 350ºF and line a small baking sheet with parchment paper. Toss the cashews with the everything seasoning and oil  and roast for 10-12 minutes, stirring halfway through, until the cashews are warm and fragrant. Remove from the oven and cool before serving.