4 Retro Cheese Appetizers With a Modern Twist

Cheese croquettes

We may not remember every gathering over the years, but we do remember what we snacked on. From cheese dips to queso and beer cheese, the sure winners are always the dishes built around cheese. Here, we give a nod to those retro favorites — with a few thoughtful twists for modern entertaining.

Remember olive poppers from the 1960s — those pimento-stuffed green olives wrapped in flaky cheese pastry? This version leans Mediterranean, swapping in Kalamata olives and a feta and white cheddar dough for a briny, savory bite that’s easy to pass around.

Everyone loves a toasted cheese sandwich, and 1950s-era Cheese Dreams are its party-ready counterpart. Often cited as one of the most popular appetizer recipes of all time, these crisp, melty bites get an update here with jalapeños and bacon — still nostalgic and addictive, just a little bolder.

And no appetizer spread feels complete without a cheese spread. For those who grew up in the South, cheese slaw holds a particular appeal — it’s a cousin to pimento cheese, made with Swiss cheese, banana peppers, and jalapeños for plenty of tang. Inspired by the original recipe from Roanoke, Va. caterer Lib Wilhelm, this version takes an Italian turn by replacing the banana peppers with chopped pepperoncini and crisp prosciutto.

Greek Olive Poppers

Recipe courtesy of Becky Ellis

Makes 35 poppers

Greek Olive Poppers. Photo credit Sara Schober

A retro party classic gets a Mediterranean refresh in these savory, one-bite poppers. Briny olives are wrapped in a rich feta and cheddar pastry, then finished with sesame seeds for a crisp, nutty coating. They’re easy to make ahead and even easier to pass around.

1 (5.6-oz.) package feta cheese, crumbled
1-1/4 cups grated sharp white cheddar cheese such as Grafton Village 2 year aged Cheddar
6 Tbsp. butter
1 cup flour
5 Tbsp. milk
1/4 tsp. cayenne pepper
6 oz. pitted Kalamata olives
5 tsp. white sesame seeds
5 tsp. black sesame seeds

Preheat oven to 375 ºF and line an 11" x 16" baking sheet with parchment paper. In the bowl of an electric mixer, combine the feta, cheddar, and butter and beat until blended, about 1 minute. 

Add the flour, 1/2 cup at a time, and beat until incorporated. Add the milk and cayenne pepper and mix until a soft dough forms. 

On a lightly floured surface, roll out half of the dough to about 1/4-inch thickness and cut into 1-1/2-inch squares. Press each square in your palm, wrap around an olive, and seal. Repeat with remaining dough and olives. 

Spread the sesame seeds on a plate and press the tops of the wrapped olives into the seeds. 

Arrange on the prepared baking sheet and bake for 20 minutes, or until lightly browned. Serve warm.

Toasted Cheese Dreams

Toasted Cheese Dreams. Photo credit Sara Schober

Recipe courtesy of Becky Ellis

Makes 30 appetizer-sized sandwiches

These retro cocktail-party favorites have been beloved since the 1950s for a reason — they’re crisp, rich, and deeply snackable. This version adds jalapeños and bacon for a little heat and smokiness, turning a nostalgic bite into something a bit more irresistible.

1 cup finely grated sharp cheddar cheese, such as Shelburne Farms 2-Year Extra Sharp Cheddar
1 cup butter, softened
2 Tbsp. heavy cream
4 tsp. finely chopped pickled jalapeños
1 egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground mustard
1 (16 oz.) package firm white sandwich bread
15 slices pre-cooked bacon, cut into fourths
Spanish paprika, for garnish

In the bowl of an electric mixer, beat the cheese and butter until blended. Mix in the heavy cream, jalapeños, egg, Worcestershire sauce, salt, and ground mustard until smooth. Trim crusts from the bread and cut each slice into 4 squares. 

Spread about 1 Tbsp. of the cheese mixture onto half of the bread squares, top each with 2 pieces of bacon, and sandwich with the remaining bread squares. Spread the remaining cheese mixture over the tops of the sandwiches. 

Arrange on a parchment-lined 11" x 16" baking sheet, sprinkle lightly with paprika, and cover with plastic wrap. Freeze for 2 hours. 

When ready to bake, preheat oven to 375 ºF and bake for 12 to 15 minutes, or until golden brown. Serve warm.

Swicy Pimento Cheese Ball

Swicy Pimento Cheese Ball. Photo credit Sara Schober

Recipe courtesy of Becky Ellis

Makes 1 large cheese ball

Sweet meets heat in this crowd-pleasing swicy (sweet and spicy) cheese ball, where classic pimento cheese gets a lift from pepper jelly and cayenne. A quick coating of lightly candied pecans adds crunch and contrast, making it an easy centerpiece for any appetizer spread.

1 cup water (for blanching pecans)
1 cup chopped pecans
2 Tbsp. powdered sugar
1/2 tsp. salt
8 oz. cream cheese
1 cup grated sharp Cheddar cheese such as Fiscalini Old World Aged Cheddar
1/4 tsp. cayenne pepper
3 Tbsp. finely chopped pimentos
2 Tbsp. red pepper jelly
Crackers (such as table water or woven wheat crackers), for serving

In a saucepan, bring the water to a boil, then reduce to a simmer and add the pecans. Simmer for 1 minute, then drain and spread on a baking sheet to dry for 20 minutes. Pat dry with a paper towel, then toss with the powdered sugar and salt and set aside. 

In the bowl of an electric mixer, beat the cream cheese, cheddar, and cayenne pepper until smooth, about 1 minute. Add the pimentos and pepper jelly and beat until combined. Transfer the mixture to a plate and shape into a ball using your hands. Wrap in plastic and freeze for 30 minutes. 

Remove from the freezer and roll in the prepared pecans, pressing gently to adhere. Cover and refrigerate until ready to serve. Serve with crackers.

Italian Cheese Slaw

Italian Cheese Slaw. Photo credit Sara Schober

Recipe courtesy of Becky Ellis

Makes 5 cups

A Southern classic gets an Italian-inspired twist in this bold, creamy spread. Swiss-style cheese pairs with pepperoncini, green onions, and crisp prosciutto for a tangy, savory dip that’s perfect for entertaining.

3 oz. sliced prosciutto
1 lb. Jarlsberg grated
3/4 cup pepperoncini peppers, finely chopped
1 cup mayonnaise
3 medium green onions, thinly sliced
1/4 cup finely chopped jalapeño pepper
1/2 tsp. freshly ground black pepper

Crackers, for serving

Hollowed-out cabbage head, for serving (optional)

Preheat oven to 350 ºF. Arrange the prosciutto slices on a baking rack set over an 11" x 16" baking pan and bake for 10 to 12 minutes, or until crisp, watching carefully so prosciutto does not burn. Let cool, then crumble into small pieces. 

In a medium bowl, combine the grated cheese, pepperoncini, mayonnaise, green onions, and jalapeño and stir until well mixed. Fold in the crumbled prosciutto and season with the black pepper. Cover and chill for 1 hour before serving. If desired, spoon the mixture into a hollowed-out cabbage head and arrange cabbage leaves on a serving platter. Serve with crackers.