45+ Mouthwetring Holiday Low Sodium Appetizers to Try

The holiday season is the perfect time to gather with family and friends, indulge in delicious food, and celebrate together.

However, for those who need to watch their sodium intake, finding the right appetizers can be challenging. Luckily, there are plenty of festive, flavorful options that won’t compromise your health goals.

In this blog, we’re sharing over 45 holiday appetizers that are low in sodium yet packed with taste.

Whether you’re hosting a holiday party or bringing a dish to share, these recipes will ensure everyone enjoys delicious bites without the worry of too much salt.

45+ Mouthwetring Holiday Low Sodium Appetizers to Try

This holiday season, there’s no need to skip the appetizers to maintain a low-sodium diet.

With these 45+ creative and tasty options, you can enjoy the celebration while keeping your health in check.

From savory dips to bite-sized snacks, these recipes are sure to impress your guests while catering to dietary needs.

So, don’t be afraid to get creative with your holiday menu—your taste buds and your body will thank you!

Zucchini and Avocado Cucumber Bites

These delightful low-sodium zucchini and avocado cucumber bites are a perfect combination of fresh vegetables and healthy fats. The creamy avocado pairs wonderfully with the crunch of cucumber and the softness of zucchini. With minimal salt, these make a flavorful and satisfying appetizer that is both keto and low-sodium friendly.
Ingredients:

• 1 medium zucchini, sliced thinly
• 1 large cucumber, sliced into rounds
• 1 ripe avocado
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Fresh cilantro, chopped
• Black pepper to taste

Instructions:

1. Slice the zucchini into thin rounds, and the cucumber into 1/2-inch thick slices.
2. In a small bowl, mash the avocado and mix with lemon juice, olive oil, and a pinch of black pepper.
3. On a serving platter, layer a slice of zucchini on top of a cucumber round.
4. Spoon a small dollop of the avocado mixture onto the zucchini slice.
5. Garnish with fresh cilantro and an extra sprinkle of black pepper.
6. Serve immediately or refrigerate for 30 minutes for a chilled bite.

These zucchini and avocado cucumber bites are a refreshing and nutritious appetizer that satisfies without the need for added salt. The combination of creamy avocado, crisp cucumber, and fresh herbs makes for an enticing low-sodium treat that will impress your guests. This dish can easily be made ahead of time and is perfect for a holiday spread or light lunch.

Caprese Skewers with Balsamic Glaze

These simple and elegant Caprese skewers are an ideal low-sodium appetizer that brings together fresh mozzarella, ripe tomatoes, and fragrant basil. Paired with a tangy balsamic glaze, they provide all the flavor without the need for salt. Perfect for holiday gatherings, these skewers are not only visually appealing but also keto and low-carb-friendly.
Ingredients:

• 12 cherry tomatoes
• 12 small mozzarella balls (bocconcini or ciliegine)
• 12 fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tsp olive oil
• Black pepper, to taste

Instructions:

1. Thread a cherry tomato, a mozzarella ball, and a fresh basil leaf onto each skewer.
2. In a small saucepan, heat the balsamic vinegar over low heat until it thickens into a glaze (about 3-4 minutes).
3. Drizzle the balsamic glaze over the skewers just before serving.
4. Lightly drizzle olive oil over the top and season with black pepper.
5. Serve chilled or at room temperature.

Caprese skewers are a visually stunning and delicious low-sodium appetizer that can be enjoyed by everyone. With fresh ingredients like mozzarella, tomatoes, and basil, and a tangy balsamic glaze, these skewers are a guilt-free way to enjoy holiday meals without compromising on flavor. They’re keto-friendly, easy to assemble, and provide a burst of freshness that makes them a standout option at any festive occasion.

Stuffed Mini Bell Peppers with Cream Cheese and Herbs

These mini bell peppers stuffed with cream cheese and fresh herbs make for a savory low-sodium appetizer that is bursting with flavor. The richness of the cream cheese is balanced by the crunchy bell pepper and aromatic herbs, providing a satisfying bite that fits perfectly into a low-sodium and keto-friendly diet.
Ingredients:

• 12 mini bell peppers, halved and deseeded
• 1/2 cup cream cheese (full-fat, softened)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Black pepper to taste

Instructions:

1. Slice the mini bell peppers in half and remove the seeds.
2. In a small bowl, combine the softened cream cheese with parsley, dill, garlic powder, onion powder, and black pepper. Stir until smooth and well-combined.
3. Spoon the cream cheese mixture into each bell pepper half, filling it generously.
4. Arrange the stuffed peppers on a platter and refrigerate for at least 30 minutes before serving.
5. Garnish with extra fresh herbs if desired.

The combination of tangy cream cheese and fragrant herbs, paired with the crispness of the bell pepper, creates a perfect bite that’s both keto-friendly and low-sodium. This dish can be made ahead, making it a convenient option for busy holiday gatherings while still offering a gourmet feel.

Cucumber and Smoked Salmon Rolls

Cucumber and smoked salmon rolls are a fresh, low-sodium, and keto-friendly appetizer that combines the crispness of cucumber with the savory depth of smoked salmon. This elegant dish is both light and satisfying, making it perfect for holiday parties or a nutritious snack. The creamy filling complements the smoky salmon without overwhelming the flavors, offering a healthy, low-carb bite.
Ingredients:

• 1 large cucumber
• 4 oz smoked salmon, thinly sliced
• 2 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Black pepper to taste

Instructions:

1. Use a vegetable peeler to slice the cucumber into long, thin ribbons.
2. In a small bowl, mix the cream cheese with fresh dill, lemon zest, and a pinch of black pepper.
3. Lay a cucumber ribbon flat on a surface, and spread a thin layer of the cream cheese mixture on top.
4. Place a slice of smoked salmon at one end and carefully roll up the cucumber ribbon.
5. Secure the rolls with a toothpick if needed, and arrange them on a platter.
6. Garnish with additional dill or lemon zest before serving.

their simplicity and vibrant flavors. The crunchy cucumber paired with the rich cream cheese and smoky salmon creates a perfect harmony of taste. This recipe is easy to prepare and can be made ahead of time, making it a great addition to any holiday spread while keeping things light and keto-friendly.

Mini Spinach and Feta Muffins

These mini spinach and feta muffins are a savory, low-sodium snack that’s perfect for a holiday brunch or appetizer. With the richness of feta cheese and the earthiness of spinach, these muffins are packed with flavor but are still light on sodium. They are keto-friendly, gluten-free, and make for a satisfying bite that guests can enjoy without guilt.
Ingredients:

• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 large eggs
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Black pepper to taste
• 1 tbsp olive oil (for greasing muffin tin)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin with olive oil or line with paper liners.
2. In a large mixing bowl, whisk the eggs and add the almond flour, garlic powder, onion powder, and black pepper. Mix until smooth.
3. Stir in the chopped spinach and crumbled feta cheese.
4. Spoon the mixture into the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 15-18 minutes or until the muffins are golden and a toothpick inserted comes out clean.
6. Allow the muffins to cool slightly before serving.

These mini spinach and feta muffins are a fantastic low-sodium appetizer or snack that fits perfectly into a keto diet. The spinach and feta combination provides a deliciously savory flavor, while the almond flour keeps them light and fluffy. They’re easy to prepare in advance, making them a stress-free option for busy holiday gatherings. These muffins are both satisfying and nutritious, ensuring everyone can enjoy a healthy treat without compromising on taste.

Baked Avocado Fries

These baked avocado fries are a crunchy, low-sodium alternative to traditional fries and are perfect for those following a keto or low-carb lifestyle. With the creamy texture of avocado inside and a crispy coating outside, these fries provide a satisfying bite with minimal sodium. They are an excellent holiday appetizer or snack that can be enjoyed by everyone, regardless of dietary restrictions.
Ingredients:

• 2 ripe avocados, sliced into wedges
• 1/4 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, whisk the egg. In another dish, combine the almond flour, parmesan cheese, garlic powder, paprika, and black pepper.
3. Dip each avocado wedge into the egg, then coat it with the almond flour mixture, pressing lightly to adhere.
4. Place the coated avocado wedges on the prepared baking sheet and bake for 15-20 minutes, or until golden and crispy.
5. Serve warm with a side of low-sodium dipping sauce, like a homemade lemon aioli.

Baked avocado fries are a delicious, low-sodium snack that adds a healthy twist to traditional fries. The creamy avocado inside pairs perfectly with the crispy coating for a satisfying bite. These fries are keto-friendly and easy to prepare, making them a great choice for holiday gatherings or as a fun side dish for lunch. Whether served as a standalone appetizer or paired with a dipping sauce, they’re sure to be a crowd-pleaser without the guilt.

Cauliflower and Cheese Bites

These cauliflower and cheese bites are a delightful, low-sodium appetizer that brings together the mild flavor of cauliflower and the richness of cheese in a perfectly baked, bite-sized form. These little morsels are not only keto-friendly but also pack a punch of flavor without the extra sodium. Perfect for holiday parties, these cauliflower and cheese bites are both nutritious and comforting.
Ingredients:

• 2 cups cauliflower florets, steamed and mashed
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Fresh parsley, chopped (for garnish)
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Steam the cauliflower florets until soft, then mash them in a bowl, ensuring there are no large chunks.
3. Add the shredded cheddar cheese, eggs, almond flour, garlic powder, onion powder, and black pepper. Mix until well combined.
4. Spoon the mixture into small mounds on the baking sheet, shaping them into bite-sized balls or patties.
5. Bake for 15-20 minutes or until golden brown and crispy on the outside.
6. Garnish with freshly chopped parsley before serving.

These cauliflower and cheese bites are a tasty and satisfying low-sodium appetizer that is both creamy and crunchy. The blend of cheese and cauliflower provides a rich, comforting flavor while keeping the sodium content in check. Perfect for anyone following a keto or low-sodium diet, these bites make for an excellent snack or appetizer at any holiday gathering. They can be prepared ahead of time and stored in the refrigerator for an easy, on-the-go treat.

Grilled Shrimp Skewers with Lemon and Garlic

Grilled shrimp skewers with lemon and garlic are a light and zesty low-sodium appetizer that’s packed with flavor. The combination of fresh shrimp marinated in garlic and lemon juice creates a savory bite that is perfect for a holiday gathering. Not only are these skewers low in sodium, but they’re also keto-friendly and gluten-free, making them a crowd-pleasing dish for any occasion.
Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, paprika, and black pepper. Mix well.
2. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for at least 15 minutes in the refrigerator.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until they are pink and opaque.
5. Remove the shrimp from the skewers and arrange them on a serving platter.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

These grilled shrimp skewers with lemon and garlic are a refreshing and flavorful low-sodium appetizer that brings a taste of the sea to your holiday spread. The light marinade enhances the shrimp without overpowering it, while the grilling process adds a beautiful smokiness. These skewers are perfect for a keto diet and can be prepared in advance, making them an easy, flavorful option for any occasion.

Roasted Mushrooms with Goat Cheese

Roasted mushrooms stuffed with creamy goat cheese are a delectable, low-sodium appetizer that combines the earthy flavor of mushrooms with the rich, tangy goat cheese filling. Baked to perfection, these mushrooms are a keto-friendly option that will delight your guests with their sophisticated flavor. They’re quick to prepare and can be served warm, making them ideal for a cozy holiday gathering.
Ingredients:

• 12 large cremini mushrooms, stems removed
• 4 oz goat cheese, softened
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Fresh parsley, chopped (for garnish)
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushroom caps and remove the stems. Place the mushroom caps on the baking sheet.
3. In a bowl, mix the goat cheese with fresh thyme, garlic powder, and black pepper.
4. Spoon the goat cheese mixture into each mushroom cap, filling them generously.
5. Drizzle olive oil over the stuffed mushrooms and bake for 12-15 minutes, or until the mushrooms are tender and the cheese is golden.
6. Garnish with fresh parsley before serving.

Roasted mushrooms with goat cheese are an elegant and delicious low-sodium appetizer that brings rich flavors together with minimal effort. The creamy goat cheese filling pairs perfectly with the earthy mushrooms, creating a bite-sized treat that’s both satisfying and flavorful. These stuffed mushrooms are keto-friendly, making them a great choice for guests with dietary restrictions. They’re easy to prepare, and their sophisticated taste will make them a hit at any holiday gathering.

Baked Parmesan Zucchini Chips

These baked Parmesan zucchini chips are a crunchy, low-sodium snack that can be enjoyed guilt-free. With the mild taste of zucchini and the sharp, nutty flavor of Parmesan cheese, these chips are the perfect keto-friendly and low-sodium appetizer. They’re crispy on the outside while tender on the inside, offering a satisfying bite without the extra carbs or sodium. Perfect for holiday gatherings, these chips are a healthy alternative to traditional snacks.
Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Black pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis into thin rounds, ensuring they are uniform for even baking.
3. In a bowl, mix together the Parmesan cheese, almond flour, garlic powder, oregano, and black pepper.
4. Lightly spray the zucchini slices with olive oil and dip each slice into the cheese mixture, ensuring both sides are coated.
5. Arrange the coated zucchini slices in a single layer on the baking sheet.
6. Bake for 20-25 minutes, or until the zucchini chips are golden and crispy.
7. Serve warm as an appetizer or side dish.

These baked Parmesan zucchini chips are a fantastic low-sodium, keto-friendly option that gives you all the crunch and flavor of traditional chips without the guilt. The combination of Parmesan and zucchini creates a savory, satisfying snack that pairs wonderfully with dips or can be enjoyed on its own. Whether served as an appetizer at a holiday party or a healthy snack, these zucchini chips will be a hit with guests who appreciate flavor without the extra sodium.

Spicy Roasted Chickpeas

Spicy roasted chickpeas are a crunchy, flavorful, and low-sodium snack that’s packed with protein and fiber. With a combination of smoky spices and a touch of heat, these chickpeas are the perfect balance of savory and spicy without added salt. A great option for holiday snacking, these roasted chickpeas are keto-friendly and serve as a healthy alternative to traditional salty snacks.
Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, paprika, cumin, chili powder, garlic powder, onion powder, and black pepper until well coated.
4. Spread the chickpeas in a single layer on the baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy.
6. Allow to cool before serving.

Spicy roasted chickpeas are a perfect low-sodium, keto-friendly snack that’s full of flavor and crunch. These chickpeas are an excellent alternative to traditional chips and can be seasoned to suit your personal spice preferences. The balance of smoky and spicy flavors makes them an irresistible snack for holiday parties or casual gatherings. They are high in protein and fiber, providing a satisfying snack that will keep you energized without the need for added salt.

Eggplant Caponata

Eggplant caponata is a savory, low-sodium appetizer that’s bursting with flavor from a combination of roasted eggplant, tomatoes, onions, and olives. This Sicilian dish is traditionally made with a touch of vinegar and a variety of herbs, making it a perfect savory dip or spread for keto diets. It’s a fantastic option for holiday appetizers or light snacks, offering a fresh, tangy taste without the sodium overload.
Ingredients:

• 1 large eggplant, diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced eggplant with olive oil and spread it in a single layer on the baking sheet. Roast for 20-25 minutes, or until soft and golden brown.
3. In a large skillet, sauté the chopped onion and garlic over medium heat until fragrant and soft.
4. Add the roasted eggplant, diced tomatoes, olives, red wine vinegar, oregano, and black pepper to the skillet. Stir to combine.
5. Simmer for 5-7 minutes, allowing the flavors to meld together.
6. Garnish with fresh basil before serving.

Eggplant caponata is a savory and satisfying low-sodium appetizer that can be served as a dip or spread on keto-friendly crackers or vegetables. The rich flavors of roasted eggplant, tomatoes, olives, and vinegar make for a unique and flavorful dish without the need for added salt. This dish is not only low-sodium but also full of antioxidants and healthy fats, making it a perfect choice for a light and nutritious holiday snack. It’s versatile and can be served warm or chilled, depending on your preference.

Avocado and Tomato Salsa

Avocado and tomato salsa is a fresh, vibrant, and low-sodium appetizer that is perfect for a healthy holiday gathering. Combining creamy avocado with juicy tomatoes, fresh cilantro, and a hint of lime, this salsa is both flavorful and nutritious. It’s a perfect topping for keto-friendly crackers or as a dip with veggies, making it a versatile choice for those on a low-sodium or keto diet.
Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a medium bowl, combine the diced avocados, tomatoes, red onion, and cilantro.
2. Add the lime juice, black pepper, and garlic powder, and gently mix to combine.
3. Taste and adjust seasoning if needed, adding more lime juice or pepper if desired.
4. Serve immediately with keto-friendly crackers or fresh vegetables, or refrigerate for up to 2 hours before serving.

This avocado and tomato salsa is a refreshing and low-sodium appetizer that brings together the creamy texture of avocado with the bright flavors of fresh tomatoes and lime. It’s a perfect healthy option for any occasion, adding a burst of flavor without overwhelming your taste buds with excess salt. This salsa is not only keto-friendly but also gluten-free, making it a versatile and crowd-pleasing choice for holiday gatherings or as a light snack.

Cauliflower Rice and Veggie Stuffed Bell Peppers

These cauliflower rice and veggie stuffed bell peppers are a wholesome and low-sodium appetizer that makes for a satisfying bite. The cauliflower rice acts as a flavorful, low-carb base, while the colorful veggies add crunch and nutrition. This dish is keto-friendly and perfect for those looking for a filling, yet low-sodium, option during the holidays.
Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced tomatoes (fresh or canned, no salt added)
• 1/4 cup red onion, finely chopped
• 1/4 cup zucchini, diced
• 1/4 cup shredded mozzarella cheese (optional)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. In a large skillet, heat the olive oil over medium heat. Add the onions, zucchini, and garlic powder, and cook for 3-4 minutes until softened.
3. Add the cauliflower rice and diced tomatoes to the skillet, stirring to combine. Cook for an additional 5-7 minutes until the cauliflower rice is tender.
4. Stir in the oregano and black pepper.
5. Stuff each bell pepper with the cauliflower rice and veggie mixture. If desired, sprinkle shredded mozzarella on top of each stuffed pepper.
6. Arrange the stuffed peppers on a baking sheet and bake for 20-25 minutes, or until the peppers are tender.
7. Serve warm and enjoy!

These cauliflower rice and veggie stuffed bell peppers are a delicious and nutritious low-sodium appetizer that’s perfect for holiday gatherings. The combination of cauliflower rice, veggies, and optional cheese offers a satisfying, savory bite while keeping the sodium content low. This dish is also keto-friendly and can be made ahead of time for easy serving at any festive occasion. Whether as a main dish or appetizer, these stuffed peppers will be a hit with anyone looking for a healthy, flavorful option.

Zesty Greek Yogurt and Cucumber Dip

Zesty Greek yogurt and cucumber dip is a cool, refreshing, and low-sodium appetizer that offers a creamy texture with a touch of tang. The Greek yogurt is a perfect base for this dip, with the cucumber adding crunch and freshness. A blend of garlic, lemon, and herbs provides a zesty kick, making this dip a great choice for a healthy holiday snack. It’s keto-friendly and pairs perfectly with fresh veggies or low-sodium crackers.
Ingredients:

• 1 cup plain Greek yogurt (unsweetened)
• 1/2 cup cucumber, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium bowl, combine the Greek yogurt, chopped cucumber, lemon juice, garlic powder, dill, and black pepper.
2. Stir until well combined. Taste and adjust seasoning if necessary.
3. Garnish with fresh parsley.
4. Serve with fresh veggies, such as carrot sticks, celery, or bell pepper slices, or low-sodium crackers.

his zesty Greek yogurt and cucumber dip is a light, refreshing, and low-sodium option for any gathering. The creaminess of Greek yogurt combined with the crisp cucumber and tangy lemon makes for a satisfying and flavorful dip that is both keto and low-carb. This easy-to-make dip is perfect for parties, snacks, or even as a healthy spread, offering a guilt-free indulgence that your guests will love.

Note: More recipes are coming soon!