ULTIMATE CHRISTMAS PARTY APPETIZERS CROCKPOT

Picture this: your living room is twinkling with lights, your favorite holiday playlist is on, and a crowd of your favorite people is laughing and chatting, all drawn like magnets to the warm, irresistible aroma wafting from your countertop. This year, you can be the host who is actually present at their own party, thanks to the magic of a few simple ingredients and your trusty crockpot. Mastering the art of Christmas Party Appetizers Crockpot style is your ticket to effortless entertaining, and I’m here to guide you through creating a spread that will have everyone asking for your secrets.

Your Festive Crockpot Appetizer Arsenal: The Ingredients

What I love about these recipes is their beautiful flexibility. Think of this list as a holiday palette—you can mix, match, and customize based on your crowd’s tastes and what you have on hand. I’ve broken it down into two superstar recipes that cover all the bases: cozy, savory, and delightfully dippable.

Recipe 1: The Ultimate Cranberry BBQ Little Smokies

This is not your childhood cocktail weenie. The tangy-sweet depth here is next-level party food.

• 1 (14-16 oz) package Lit’l Smokies® smoked sausage links (beef or pork)
• 1 (14 oz) can jellied cranberry sauce
• 1 cup of your favorite BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar (trust me, it brightens everything up)
• Optional for garnish: Fresh chopped parsley or thyme, and extra cranberries for a pretty touch.

Recipe 2: Creamy Spinach & Artichoke Dip with a Kick

This is the classic, but we’re making it foolproof and keeping it gloriously warm for hours.

• 1 (8 oz) block cream cheese, softened (this is key for smooth melting!)
• 1 cup grated Parmesan cheese
• 1/2 cup mayonnaise (use full-fat for the best texture)
• 1/2 cup sour cream
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed COMPLETELY dry (I use a clean kitchen towel for this—it’s the most important step!)
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 1 1/2 cups shredded mozzarella cheese, divided
• For serving: Sliced baguette, pita chips, tortilla chips, or sturdy crackers.

Why Your Crockpot is the Holiday Hosting Hero

Before we dive into the “how,” let’s take a moment to appreciate the “why.” Your slow cooker isn’t just for soups and stews; it’s the ultimate party sidekick. It keeps food at the perfect, safe serving temperature for hours, which means no more reheating cold dip in the microwave or worrying about a chafing dish flame. It frees up your oven for the main event (looking at you, glorious ham). And perhaps best of all, it creates a cozy, welcoming focal point. A bubbling crockpot says “help yourself” and “the party is right here.”

Step-by-Step Instructions for Stress-Free Success

Follow these simple steps, and you’ll have two incredible appetizers ready to go with minimal last-minute fuss.

For the Cranberry BBQ Little Smokies:

1. Combine & Cook: In your 3-4 quart crockpot, add the jellied cranberry sauce, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar. Stir well—it might take a minute to break up the cranberry sauce, but it will melt into a beautiful glaze.
2. Add the Star: Gently stir in the Lit’l Smokies until they’re evenly coated in the sauce.
3. Slow Cook to Perfection: Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours. You just want everything heated through and the sauce slightly thickened and bubbly.
4. Serve & Enjoy: Give it one final stir, garnish if desired, and set your crockpot to “Warm.” Provide toothpicks or small forks for easy grabbing!

For the Creamy Spinach & Artichoke Dip:

1. Prep is Key: Ensure your cream cheese is softened and your spinach is thoroughly squeezed dry. This prevents a watery dip.
2. Mix the Base: In a large mixing bowl, combine the softened cream cheese, 1 cup of the mozzarella, Parmesan, mayonnaise, sour cream, minced garlic, and red pepper flakes. Mix until well combined and smooth.
3. Fold in the Veggies: Gently fold in the chopped artichoke hearts and the dried spinach until evenly distributed.
4. Slow Cook: Transfer the mixture to your 2-3 quart crockpot. Smooth the top and sprinkle the remaining 1/2 cup of mozzarella cheese over it. Cover and cook on LOW for 2 hours or until heated through and the cheese on top is melted.
5. The Grand Finale: Once hot, give it a gentle stir to incorporate the melted top cheese. Switch to “Warm” and serve directly from the crockpot with your chosen dippers.

Pro-Tips from Your Kitchen Bestie

Here’s where I share the little secrets that make a big difference. These are the tips I’d whisper to you over my shoulder in your kitchen.

• Dry that Spinach! I can’t stress this enough. Roll the thawed spinach in a clean kitchen towel or several layers of paper towels and wring it out like you’re trying to get the last bit of water from a swimsuit. A wet spinach leads to a separated, runny dip.
• Low and Slow is the Way to Go. For both recipes, the “Low” setting is your friend. It allows the flavors to meld beautifully without any risk of burning the edges.
• Get Creative with Dippers. Beyond chips and bread, try pretzel rods, sliced apples or pears (amazing with the cranberry smokies), bell pepper strips, or even crispy roasted potato wedges.
• Double Duty, One Pot. Hosting a bigger bash? You can easily double the Little Smokies recipe in a 6-quart crockpot. For the dip, I recommend making two separate batches to ensure even cooking and the perfect creamy texture.
• The Make-Ahead Magic. You can assemble the spinach artichoke dip in the crockpot insert the night before, cover, and refrigerate. Pull it out about 30 minutes before cooking to take the chill off, then proceed. For the smokies, you can mix the sauce ingredients ahead and store them in a jar in the fridge.

Building Your Complete Christmas Crockpot Spread

Want to go all out? You can create an entire buffet with just slow cookers! Here’s a dream team lineup:

• The Savory: Our Cranberry BBQ Little Smokies.
• The Creamy: Our Spinach & Artichoke Dip.
• The Cheesy: A simple queso—just melt together a block of Velveeta and a can of Rotel tomatoes in a small crockpot.
• The Sweet: A mini dessert dip! Heat apple pie filling with a dash of cinnamon in a small crockpot and serve with vanilla wafers and shortbread cookies for dipping.

Arrange them on a table with festive napkins, plenty of serving utensils, and labels if you like. It’s stunningly simple yet incredibly impressive.

So, take a deep breath of that pine-scented air and let the confidence sink in. This year, your Christmas party will be filled with more joy, more laughter, and more *you*, because you’ve got the most reliable helper in the kitchen doing the heavy lifting. With these Christmas Party Appetizers Crockpot recipes in your back pocket, you’re not just serving food; you’re creating the warm, delicious heart of the party. Now go on, get that slow cooker out, and let’s make this holiday your most delicious—and relaxed—one yet.

Ultimate Christmas Party Appetizers Crockpot: Cranberry BBQ Little Smokies & Creamy Spinach Artichoke Dip

This festive duo of crockpot appetizers is the ultimate solution for stress-free holiday entertaining. Enjoy tangy-sweet Cranberry BBQ Little Smokies and a rich, creamy Spinach & Artichoke Dip, both kept perfectly warm in your slow cooker for hours of easy serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8

Course: Appetizer, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• For the Cranberry BBQ Little Smokies: 1 14-16 oz
• 1 cup BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Optional: Fresh chopped parsley or thyme for garnish
• For the Creamy Spinach & Artichoke Dip: 1 8 oz
• 1 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded mozzarella cheese, divided
• For serving: Sliced baguette, pita chips, tortilla chips, or crackers

Equipment

• 3-4 quart crockpot
• 2-3 quart crockpot
• Large mixing bowl
• Mixing spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Kitchen towel or paper towels
• Can opener
• Toothpicks or small forks for serving

Method

 

1. For the Cranberry BBQ Little Smokies: In a 3-4 quart crockpot, combine the jellied cranberry sauce, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar. Stir well until the cranberry sauce breaks down.
2. Gently stir the Lit’l Smokies into the sauce until evenly coated.
3. Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until heated through and the sauce is bubbly.
4. Stir, garnish if desired, set crockpot to ‘Warm’, and serve with toothpicks.
5. For the Creamy Spinach & Artichoke Dip: Ensure cream cheese is softened and spinach is thoroughly squeezed dry using a kitchen towel.
6. In a large bowl, mix the softened cream cheese, 1 cup mozzarella, Parmesan, mayonnaise, sour cream, garlic, and red pepper flakes until smooth.
7. Gently fold in the chopped artichokes and dried spinach until combined.
8. Transfer mixture to a 2-3 quart crockpot. Smooth the top and sprinkle with the remaining 1/2 cup mozzarella.
9. Cover and cook on LOW for 2 hours, until hot and the cheese on top is melted.
10. Gently stir to incorporate the melted top cheese, switch to ‘Warm’, and serve with dippers.

Notes

Pro Tips: Wringing the spinach completely dry is crucial to prevent a watery dip. Cooking on LOW is best for flavor melding and to avoid burning. Get creative with dippers like pretzel rods, apple slices, or bell pepper strips. For larger parties, double the Little Smokies in a 6-quart pot, but make separate batches of the dip for best texture. Make-Ahead: Assemble the dip in the crockpot insert and refrigerate overnight; let sit 30 minutes before cooking. The smokies sauce can be mixed and refrigerated in a jar ahead of time. Storage: Refrigerate leftovers in airtight containers for up to 3 days. Reheat dips gently on the stove or in the microwave, adding a splash of milk if needed.