7 Forgotten Appetizers From the ’70s That Deserve a Comeback
The 1970s brought more than disco music, bell-bottom jeans, and colorful home décor. Dinner parties also featured some of the most unusual food combinations imaginable. From bacon-wrapped fruit to bubbling cheese pots, hosts served appetizers as memorable as the parties themselves.
Back then, entertaining often meant getting creative with ordinary ingredients. With a little effort, canned pineapple, packaged stuffing, melted cheese, and puff pastry could become impressive party treats. Some dishes were borrowed from European traditions, while others reflected America’s growing enthusiasm for convenience foods and international flavors.
Although many of these appetizers have faded from everyday party menus, they still appeal. Some are surprisingly easy to prepare, while others still pair beautifully. Here are seven 1970s entertaining appetizers that deserve another chance.
Cheese and Pineapple Skewers
Sometimes, the simplest appetizers made the biggest impression at a party. During the 1970s, cubes of cheddar cheese paired with pineapple became a familiar sight on buffet tables. The combination contrasted the cheese’s sharp, savory flavor with pineapple’s sweet, tangy taste.
Presentation was part of the fun, with some hosts arranging the skewers into elaborate decorative displays. One memorable version involved sticking toothpicks loaded with cheese and fruit into a rounded base to create a hedgehog-like centerpiece. These colorful arrangements brought a playful element to entertaining without requiring complicated cooking techniques.
Today’s version could easily incorporate different cheeses, grapes, olives, or cherry tomatoes. Manchego and pineapple would make another interesting pairing, especially with lightly grilled fruit. The appetizer proves that an attractive presentation can make even basic ingredients feel special.
Rumaki
Rumaki was one of those appetizers that sounded unusual but offered an interesting combination of textures. Associated with American tiki restaurants and cocktail parties, it typically featured chicken livers and water chestnuts wrapped in bacon. The ingredients were often seasoned with soy sauce, ginger, or brown sugar before being cooked.
The dish appeared on American restaurant menus well before the 1970s, with its origins remaining somewhat uncertain. Its popularity grew with the country’s fascination with Polynesian-themed restaurants and tropical-inspired entertaining. The mix of crunchy water chestnuts, rich liver, and crisp bacon made it a distinctive party snack.
For anyone hesitant about chicken liver, a simpler variation uses bacon-wrapped water chestnuts without the liver. The chestnuts retain their crunch during cooking, providing a pleasant contrast to the bacon. It’s an easy way to revisit the appetizer while keeping the preparation straightforward.
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Watergate Salad
Few dishes capture the playful side of 1970s food culture as well as Watergate salad. Despite its name, this pale-green creation is more of a sweet dessert salad than a traditional vegetable dish. It combines pistachio pudding mix, crushed pineapple, whipped topping, and often marshmallows and chopped nuts.
The dessert became associated with the Watergate era, although the precise origin of its name remains uncertain. During the decade, General Foods promoted a similar recipe called Pistachio Pineapple Delight. Its striking color and fluffy texture set it apart from more conventional desserts.
Watergate salad requires little preparation beyond mixing the ingredients and letting it chill. Serve it in a large bowl or portion it into individual dessert cups for gatherings. Anyone planning a retro-themed party could bring back this unusual favorite as a sweet buffet addition.
Spinach Balls
Before modern party spreads became crowded with elaborate dips, spinach balls offered a convenient alternative. These savory bites combined chopped spinach with seasoned stuffing mix, Parmesan cheese, eggs, and butter. Once shaped into small balls and baked, they developed a lightly crisp exterior.
Spinach ball recipes appeared in American community cookbooks during the 1970s. A 1975 Kentucky holiday cookbook recipe used frozen spinach, herb stuffing, eggs, butter, and Parmesan. The combination created an appetizer that could be prepared in large batches without expensive ingredients.
Their greatest advantage is how easily they fit into a casual gathering. Guests can grab one without crackers or a separate serving plate. Adding garlic, herbs, or chopped artichokes offers a simple way to put a contemporary spin on the original.
Vol-au-Vents
For hosts hoping to impress their guests, vol-au-vents offered a touch of French elegance. These delicate puff pastry shells held creamy fillings made with ingredients such as chicken, mushrooms, or seafood. Their flaky texture provided a satisfying contrast to the rich mixtures inside.
The dish has a history in French cuisine dating back long before the 1970s. The James Beard Foundation credits celebrated chef Marie-Antoine Carême with its invention. Its name refers to the lightness of the puff pastry, which rises into an airy shell during baking.
Today, smaller versions can make attractive appetizers for dinner parties and holiday gatherings. Fillings might include creamy mushrooms, chicken, prawns, or vegetables. Ready-made puff pastry also offers home cooks a convenient starting point without having to prepare the dough from scratch.
Devils on Horseback and Angels on Horseback
These unusually named appetizers combined ingredients that might seem unlikely companions. Devils on Horseback traditionally featured prunes or dates wrapped in bacon, sometimes with nuts or cheese tucked inside. Angels on horseback followed a similar approach but used oysters instead of dried fruit.
Both dishes have roots in nineteenth-century European cooking and later appeared at cocktail parties. Their appeal came from pairing bacon’s salty, smoky flavor with either sweet fruit or briny seafood. The ingredients created distinctive small bites without requiring elaborate presentation.
For a modern gathering, bacon-wrapped dates offer an approachable way to revisit the tradition. Stuffing them with almonds or cheese introduces additional texture and flavor. Seafood fans might also enjoy the oyster version, especially as an alternative to familiar shrimp appetizers.
Cheese Fondue
Few foods bring people together around a table as much as fondue. During the 1970s, dipping bread into melted cheese became a recognizable part of American entertaining. Colorful fondue pots and long-handled forks were familiar accessories at gatherings.
The dish originated in Switzerland and gained popularity in the United States before the 1970s. According to the Smithsonian’s National Museum of American History, fondue equipment became fashionable in American homes during the 1960s. Its appeal continued into the following decade as cooks experimented with different cheeses and dipping ingredients.
A traditional cheese fondue typically combines cheeses like Gruyère and Emmental with white wine. Bread remains a classic accompaniment, although vegetables and other savory foods can also be served alongside it. Fondue’s greatest attraction is the relaxed, shared experience it creates around the table.
Why These Retro Appetizers Still Deserve Attention
Looking back at 1970s party food reveals a decade filled with culinary creativity and unexpected combinations. Some appetizers drew on older traditions, while others reflected the popularity of convenient ingredients and imaginative presentations. Together, they helped make entertaining feel festive and memorable.
Bringing these dishes back doesn’t mean recreating an entire 1970s dinner party. A platter of spinach balls, a few cheese-and-pineapple skewers, or a bubbling fondue pot could add something different to a modern gathering. Sometimes, the best way to refresh a party menu is to rediscover something people enjoyed decades ago.
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