Relish trays are making a comeback, offering a playful, retro alternative to charcuterie boards. With roots in mid-20th century Midwestern supper clubs, these appetizer spreads typically omit actual flavors in favor of pickles, vegetables, dips, cheese, and crackers. It is a simple and crowd-pleasing food that does not require much effort or expense. Designed to be versatile and low-effort, it’s easy to assemble with what you have on hand, but can still be styled to impress.
Midwest chefs are putting their own spin on tradition. At Astor House in Minneapolis, 2024 F&W Best New Chef Karin Tomlinson serves rotating trays of smoked walleye spread, homemade Cheez-Its, and patties for easy sharing. Joe Papacchi’s Harvey House in Madison, Wis., uses vintage glassware to serve salmon dip, deviled eggs, and whipped lunch. Meanwhile, Joey Gerald’s, a supper club in suburban Milwaukee, keeps things classic with its crudités and green goddesses. And at Cleveland’s Cordelia, 2025 F&W Best New Chef Vinny Cimino lets diners create custom trays with a variety of options. From carrot muhammara and farmer’s cheese with za’atar and garlic honey to smoked fish roe dip, crispy chicken skin with buffalo tomato ranch and pimento cheese with smoked chili. Whether you’re looking for something nostalgic or inventive, relish trays have proven to be endlessly adaptable, providing a canvas for both tradition and creativity.
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zaatar firecracker
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Crackers are an essential, though sometimes neglected, element of any appetizer platter. This bold, spicy option starts with store-bought oyster crackers, but tastes (and looks) best after “marinating” them in a spice mix for several hours.
classic pimiento cheese
Matt Taylor-Gross / Food Styling: Barrett Washburn
A good relish tray should have at least two dips, ideally something spreadable (like this pimento cheese) or dunkable (like this buttermilk ranch). This pimiento cheese recipe by Justin Chapple is rich with sharp cheddar, creamy mayonnaise, and a touch of onion, apple cider vinegar, and hot sauce for balance.
pickled carrots
Greg Dupree / Food Styling: Micah Morton / Prop Styling: Audrey Davis
Fresh, roasted, and pickled crudités add texture, color, and flavor to the relish tray. Brightly colored, tangy, and endlessly versatile, 2021 F&W Best New Chef Gabby Maeda’s Easy Carrots are easy to make and endlessly versatile as a snack, garnish, side, or tray relish star.
Thomas Keller’s Quick Pickled Pearl Onions
Matt Taylor-Gross / Food Styling: Barrett Washburn
These jewel-like pearl onions are gently pickled in vinegar and spices, providing just the right amount of tang to cut through rich dishes (or dips on a relish tray). Thomas Keller developed the recipe as a striking contrast to roast meats, but it works just as well alongside cheese, charcuterie, or crudités. Once you’ve perfected your brine, you’ll want to soak everything in sight.
buttermilk ranch dip
Food & Wine / Photography: Greg DuPree / Food Styling: Margaret Dickey / Prop Styling: Thom Driver
Cool, creamy, and herb-studded, this homemade ranch dip is as versatile as it is delicious. Buttermilk, sour cream, and mayonnaise form a tangy base, while lemon juice and fresh dill, parsley, and chives add flavor. And it only takes 10 minutes.
Muhammara (roasted red pepper and walnut dip)
Victor Protasio / Food Styling: Margaret Monroe Dickey / Prop Styling: Lydia Purcell
To create this rich, silky dip, League of Kitchen instructor Janet Chalke mixes roasted peppers with roasted walnuts, pomegranate molasses, and a hint of spiciness, and adds richness with finely ground, crispy breadsticks. The balance of sweetness, smokiness, and spiciness makes this spread perfect for relish trays.
smoked fish dip
Inspired by Georgia’s Southern Soul BBQ, this smoked fish dip brings smoky depth, tangy brightness, and delightful creaminess to the table. This version leaves out the onion in favor of bolder flavors like lemon juice, Dijon mustard, horseradish, and Old Bay. Cream cheese and Duke’s mayonnaise give it a rich flavor, making it the perfect dish for parties.
Classic cheese balls with spiced pecans
Antonis Achilleos / Food Styling: Chelsea Zimmer / Prop Styling: Kay Clark
When choosing cheese for your relish tray, choose something mild, local (and/or Wisconsin-grown), and spreadable. This retro hors d’oeuvre is flavorful, easy to spread, and always stylish. Multiple cheese balls are coated with spiced pecans to add texture and flavor.
green curry deviled eggs
Jennifer Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Gillian Knox
Deviled eggs are an easy and exciting addition to any relish tray. This recipe by F&W’s Liz Marvosh adds some Thai inspiration by incorporating store-bought green curry paste into the filling. Crispy puffed rice and fresh herb toppings add brightness and crunch.
chicken liver pate
Diana Chistruga
Elegant yet inexpensive, this patty is perfect as a classic appetizer or as a hearty and indulgent addition to a relish tray. Jacques Pépin’s recipe transforms humble chicken livers into a silky spread with butter and flavorings. If possible, choose chicken livers that are lighter in color. This tends to have a mellower, richer flavor than bright red chicken liver.
Ajwal
Eric Wolfinger
This smoky, tangy eggplant and pepper spread is a traditional Balkan dish inspired by Paula Wolfert’s grandmother’s recipe. With a touch of garlic, this seasoning adds depth and color to your relish tray.
2025-10-29 12:28:00
