8 Party Snacks From the 1970s That Deserve a Comeback

If you went to a cocktail party, a neighborhood get-together or a holiday open house in the 1970s, you probably remember the spread. There was shag carpet underfoot, an avocado-green fondue pot bubbling on the table and a host who had spent the whole afternoon rolling, stuffing and skewering little bites. Party food back then was fun, a little showy and made to be eaten standing up with a drink in one hand.

Over the years, many of those snacks were pushed aside for charcuterie boards, store-bought veggie trays and trendy dips. But the classics never really lost their charm, and they are often cheaper and easier than the fancy appetizers that replaced them. Here are eight party snacks from the 1970s that deserve a comeback at your next gathering.

1. Cheese Fondue

No food says 1970s entertaining quite like fondue. Guests gathered around a pot of melted Swiss cheese mixed with white wine and a touch of garlic, then dipped cubes of crusty bread on long, color-coded forks. Many couples received a fondue set as a wedding gift, and plenty of those pots are still sitting in basements today.

The craze didn’t happen by accident. NPR reported that a Swiss cheese cartel actively promoted fondue for decades to sell more cheese, as explained in its story on how fondue became so popular. Whatever its origins, fondue is still a fun, social way to eat, and it works for game nights as well as holiday parties.

2. The Classic Cheese Ball

A cheese ball was the centerpiece of many 1970s party tables. Most recipes blended cream cheese with shredded cheddar, a little Worcestershire sauce and chopped green onion, then rolled the whole thing in chopped pecans or walnuts. It was served on a plate surrounded by crackers, often Ritz or Triscuits.

The beauty of a cheese ball is that it can be made a day ahead and kept in the refrigerator. You can also change the flavor easily with bacon, dried herbs, ranch seasoning or chopped dried cranberries for the holidays. It looks impressive, costs little and almost always disappears before the night is over.

3. Cocktail Meatballs

Small meatballs simmered in a sweet and tangy sauce were a party staple in the 1970s. One of the most famous versions uses just two ingredients for the sauce, a bottle of chili sauce and a jar of grape jelly. It sounds unusual, but the result is sticky, sweet and savory, and guests tend to go back for more.

The slow cooker made these meatballs even more popular, since hosts could keep them warm for hours. Swedish meatballs in a creamy gravy were another favorite, often served in a chafing dish with toothpicks on the side. Either version is easy to make with frozen meatballs if you’re short on time.

4. Rumaki

Rumaki was the height of sophistication at many 1970s parties. The classic recipe wraps a piece of chicken liver and a slice of water chestnut in bacon, often after a soak in a soy sauce marinade, and then broils or bakes it until crisp. It was linked to the tiki and Polynesian restaurant craze that swept the country in the mid-20th century.

Chicken livers may not appeal to everyone today, but the idea is easy to update. Many cooks now wrap water chestnuts, dates, pineapple chunks or small pieces of chicken in bacon for a similar sweet and salty bite. It’s a great way to bring a little retro flair to a modern appetizer table.

5. Chex Party Mix

The homemade cereal snack known as Chex party mix, or “nuts and bolts,” became a favorite in the decades after World War II. The basic recipe tosses Corn, Rice and Wheat Chex with nuts, pretzels, melted butter, Worcestershire sauce and seasoned salt, then bakes it low and slow. The brand still shares its original recipe today.

Many families made huge batches at Christmas and packed them into tins to give as gifts. Homemade mix tastes noticeably better than the bagged versions, because you can control the seasoning and toast it until it’s perfectly crunchy. It also keeps well for days in an airtight container.

6. Deviled Eggs

Deviled eggs have been around much longer than the 1970s, but they were a must at almost every party, potluck and holiday buffet of the decade. The yolks were mashed with mayonnaise, mustard, a little vinegar and salt, then piped or spooned back into the whites and dusted with paprika. Many hostesses owned a special deviled egg plate with little oval wells to hold each half.

Deviled eggs are inexpensive, easy to make ahead and endlessly adaptable. You can add bacon, relish, hot sauce, chives or a bit of smoked paprika for a modern twist. They’re also one of those appetizers that people of every age seem to love.

7. Onion Dip and Potato Chips

The sour cream and onion soup mix dip, sometimes called California dip, was everywhere in the 1960s and 1970s. It took just two ingredients, a packet of dry onion soup mix stirred into a container of sour cream. Served with ridged potato chips, it became one of the most popular party dips in America.

This dip is still a crowd-pleaser, and it’s hard to find an easier recipe. For a fresher version, some cooks caramelize real onions and stir them into sour cream with a little garlic powder and salt. Either way, it’s the kind of snack that makes people linger by the chip bowl.

8. Pigs in a Blanket

Little cocktail sausages wrapped in dough and baked until golden were a hit with kids and adults alike. Many hosts used refrigerated crescent roll dough, cutting it into strips and rolling it around mini hot dogs or smoked sausages. They were usually served with a bowl of mustard or ketchup for dipping.

Pigs in a blanket are still one of the most popular party foods around, and for good reason. They’re cheap, quick and easy to make in big batches. You can dress them up with everything bagel seasoning, a brush of melted butter or a slice of cheese tucked inside the dough.

Keeping Party Food Safe

Many classic 1970s snacks, from deviled eggs to meatballs, sat out on buffet tables for hours. Today, food safety experts recommend not leaving perishable food out for more than two hours. Michigan State University Extension offers tips for keeping a holiday buffet safe, including using small serving platters and replacing them often.

Keeping hot foods hot in a slow cooker or chafing dish and setting cold dishes like deviled eggs over ice can help. It’s also smart to refrigerate leftovers promptly. A little planning means guests can enjoy the retro spread without worry.

Bring Back the Retro Party

Throwing a 1970s-style party can be a fun theme for a birthday, anniversary or holiday get-together. Pull out the fondue pot, put on some disco records and serve a table full of old favorites. Many of these snacks also bring back memories of the foods that take you back to American kitchens of that era.

For a full throwback, you could even decorate with some of the things that decorated every 1970s home. Your guests may laugh at first, but there’s a good chance they’ll go home talking about the food. Which 1970s party snack do you miss most, and would you serve it at your next gathering?