For a tiny woman, fashion designer Coco Chanel knew something about parties.

It was back in the 1920s when Chanel came up with an idea so perfect, it went down in history as the Little Black Dress: A party dress that was simply cut, versatile, affordable and flattering to almost everyone.

In those short few weeks of the holiday party season, what we really need are culinary “LBDs,” those pantry-easy, party-ready appetizers that you can take anywhere or put out anytime and know they’ll always be welcome.

The definition of the perfect LBD: It needs to have basic ingredients, it needs to be easy to eat, it needs to taste a little indulgent, and it needs to be simple enough that you can wave off compliments with “Oh, this old thing?”

Last year, I put together a list of favorites, both my own and from other people who were willing to share. This year, I put out the call across the state and got a dozen of the easiest dips, spreads and toppers you’ve ever seen.

Fancy? Heck, no. Popular? Always.

Even if you don’t make them, I’ll bet you run into one or two between now and Jan. 2. Say hello.

Party Classics, 2010

Here are some of the easy appetizer ideas I found last year:

Blue Cheese Spread: Beat 8 ounces cream cheese with 3 tablespoons heavy cream. Beat in 6 ounces crumbled blue cheese. Stir in 1/2 teaspoon black pepper; 1/2 cup chopped, toasted pecans; and 1/4 cup chopped, dried cranberries. Sprinkle with 3 tablespoons chopped pecans and serve with sliced apples or pears or baguette slices.

Oyster Crackers: Combine 1 pack ranch dressing mix and 3/4 to 1 cup vegetable oil. Add 1/4 teaspoon lemon pepper, 1/2 to 1 teaspoon dillweed, 1/4 teaspoon garlic powder and a dash of Tabasco. Toss with a 16-ounce box of oyster crackers. Spread on a flat pan and bake at 200 degrees for 15 to 20 minutes, stirring once.

Olive-Mascarpone Spread: Use roughly equal parts pitted kalamata olives and mascarpone cheese. Process the olives in a food processor, then stir with softened cheese and serve with toasted baguette slices.

April’s Chicken Spread: One large and one small can of white-meat chicken, drained; one (8-ounce) and one (3-ounce) package cream cheese; and a pack of ranch dressing mix. Beat together and refrigerate overnight. Serve with bagel chips. From Jane Loyless’ cousin April Morrow.

Chili-coated Velveeta: Sprinkle a sheet of wax paper heavily with chili powder. Unwrap a roll of Velveeta and moisten the sides lightly with a little water. Roll in chili powder and serve with crackers. From Sue Clark, Matthews.

Green-pepper jelly, cream cheese and Ritz crackers: Spread cheese on cracker, top with a dab of jelly. From Dotty Dysard, Matthews.

Santa Barbara Mango With Peach Salsa: Buy salsa at Costco. Partially drain, place in a bowl and serve with whole-grain Tostito scoops. From Skippy Krell.

Buffet Broccoli Salad: Combine raw broccoli, cut into florets, with dried cranberries, toasted pecans and minced red onion. Toss with a dressing of 1/2 cup reduced-fat mayonnaise, 1 tablespoon cider vinegar, 1/2 teaspoon salt and 2 teaspoons sugar. Refrigerate at least 2 hours before serving.

Tomato Toast

From Kim Braschwitz, Cary.

1 fresh baguette

3 tablespoons olive oil, divided

Salt and pepper

2 tomatoes

2 cloves garlic

Fresh basil

SLICE the baguette into 1/4-inch slices. Lightly brush each side with olive oil and sprinkle with salt and pepper. Place in a 350-degree oven for 8 to 10 minutes.

CORE tomatoes and cut in half. Squeeze to remove most of the pulp and seeds. Dice the tomatoes into very small pieces. Mince the garlic. Toss the tomato and garlic with the remaining olive oil. Just before serving, cut basil into long strips. Top each toast with a little tomato mixture and a few strips of basil.

Salmon Cream Cheese Pâté

From William Noel.

1 (14-ounce) can red salmon, cleaned, drained and flaked

1 (8-ounce) tub whipped cream cheese with chive and onion

2 teaspoons lemon juice

1/2 cup minced roasted red pepper

1/2 teaspoon dillweed

Bagel chips or rye party bread

COMBINE all the ingredients and mix well. Line a mold with plastic wrap. Press the pâté firmly into the mold. Refrigerate at least 3 hours. Unmold on a serving plate and serve with bagel chips or rye party bread.

Easy Mushroom Caps

From Cathryn S. Carlisle, Pinehurst.

1 (16-ounce) package mushrooms (very fresh, firm ones)

2 tablespoons (1/4 stick) butter, softened

1 (8-ounce) package cream cheese, softened

1 (2.8-ounce) bag real bacon bits, or to taste

Chopped chives (or green onion tops)

REMOVE stems from mushrooms, creating cups. Rub mushrooms with the softened butter. Combine the softened cream cheese with the chives and bacon bits. Stuff the mushroom caps with the mixture.

PLACE in a single layer on a baking sheet. Broil about 4 minutes until cream cheese mixture is melted and lightly browned and mushrooms are soft. (Or bake for 20 to 25 minutes at 350 degrees.)

Silly Easy Hot Pepperoni Dip

From Carla Turchetti, Raleigh: “Never answer anyone who asks ‘what’s in this?’ Those are always the people who say they refuse to cook with canned soups – while they load up another cracker.”

1 (8-ounce) package cream cheese

1 (10.5-ounce) can cream of mushroom soup

3/4 cup pepperoni rounds, quartered

Butter-flavored crackers, such as Ritz

COMBINE everything in a small, appetizer-sized slow cooker. Heat on low for about an hour. Stir in to combine.

SERVE warm from the crock with Ritz crackers.

Reuben Dip

From Agnes Buckley, Whispering Pines.

1 (3-ounce) package low-fat, spreadable cream cheese

1/4 cup sour cream

1/2 cup grated Swiss cheese

4 ounces package corned beef lunch meat, such as Buddig, chopped

1/2 cup sauerkraut, well-drained and rinsed

Rye chips or rye bread squares

MIX all the ingredients and microwave 1 to 2 minutes until the cheese is melted. Keep warm in a fondue pot or small-size slow cooker.

SERVE with rye chips or rye bread squares.

April’s Crescent Hamburger Delight

Jane Loyless sent us an easy chicken spread from her cousin April last year. Apparently, April is still at it. This is her appetizer for this year.

1 (8-ounce) tube crescent roll dough

1 (1-pound) package ground beef

1 to 2 cups shredded four-cheese mixture

SPREAD the crescent roll dough in a 13-by-9-inch baking dish, pressing the seams together. Place the dough in a 375-degree oven and bake for 6 minutes.

BROWN the ground beef, season to taste and drain while dough is baking. Spread the browned ground beef over the partially cooked dough and sprinkle with the cheese mix. Return to oven and finish baking, 6 to 9 minutes.

CUT into squares and serve hot.

Dog Team Tavern Bar Dip

From Edla Brabham, Charlotte, who learned it from the old Dog Team Tavern in New Haven, Vt., a favorite place with Middlebury College students. The tavern burned to the ground in 2006.

1 1/2 cups full-fat cottage cheese

1/2 cup sour cream

1/2 cup chopped, smoked ham

1 tablespoon wasabi horseradish powder (can use prepared horseradish, but add more)

Thick, ridged potato chips or raw vegetables

COMBINE the cottage cheese, sour cream, ham and wasabi powder. Refrigerate for at least several hours or overnight.

SERVE with thick chips or crudités.

Salami Rollups

From Marilyn Tillman, Huntersville.

1 pound thinly sliced salami

1 (8-ounce) container cream cheese

Stuffed green olives

Toothpicks

ROLL a slice of salami around a small slice of cream cheese. Stick a toothpick through an olive and then through the salami roll.

SERVE with any cool drink.

Cincinnati-Style Chili Dip

From Matt Hall, Ballantyne. “This is an old recipe I’ve made since I was a kid.”

1 (8-ounce) and 1(3-ounce) package cream cheese, softened

1 (13-ounce) package frozen Cincinnati-style chili (original style, not with spaghetti)

1/4 cup diced onions

12 ounces shredded mild cheddar

Tortilla chips (preferably blue corn chips)

SPREAD the softened cream cheese on the bottom of a 13-by-9-inch baking dish. Heat the chili according to package directions. Pour the heated chili over the cream cheese. Sprinkle with the diced onions and top with the cheese.

BAKE at 350 degrees for 10 to 15 minutes, or until cheese is completely melted. Or microwave on high for 2 minutes. Let stand 5 to 10 minutes before serving with tortilla chips.

Buffalo Chicken Wing Dip

From Larisa Gadalla, Charlotte.

4 to 6 skinless, boneless chicken breasts, cooked and shredded (preferably boiled)

1/2 cup sour cream

1 cup ranch dressing

1 (12- to 13-ounce) bottle Buffalo wing sauce, such as Ken’s

2 cups shredded cheddar, divided

Scoop-style tortilla chips

COMBINE the chicken, sour cream, ranch dressing, wing sauce and 1 cup cheese. Mix well and spread in a baking dish. Top with remaining 1 cup cheese.

BAKE at 350 degrees for 20 to 30 minutes, until bubbling.

SERVE hot with tortilla scoops.

Shrimp Cocktail Dip

From Craig Neuhardt, Salisbury. “Single guys need a go-to, easy appetizer this time of year. This is my standby. I’ve been making this for 20 years and never had a complaint.”

1 (8-ounce) package cream cheese

1 (4-ounce) can tiny shrimp, drained

1 cup ketchup

Half of a (5-ounce) jar of prepared horseradish

Crackers

LET cream cheese soften at room temperature until spreadable. Spread evenly in the bottom of a disposable pie tin. Drain the shrimp and spread over the cream cheese.

MIX the ketchup and horseradish and pour over the shrimp and cream cheese. Chill and serve with crackers.

Em’s Tomato Appetizers

From Freda Huffstetler, Charlotte. “I’ve served this for many years and I’ve never had any leftovers.”

1 cup fresh tomatoes, seeded and diced (use Roma or grape tomatoes in winter)

Salt and onion powder to taste

2 teaspoons fresh or 1 teaspoon dried basil

1/2 cup mayonnaise

1 cup shredded cheddar

Filo shells, such as Athens

DRAIN tomatoes well, then season with salt, onion powder and basil and refrigerate until ready to bake. Stir together mayonnaise and cheese and set aside.

PREHEAT oven to 350 degrees. Put a small amount of tomato mixture into each filo shell and top with a scant teaspoon of the cheese mixture. Bake until cheese mixture puffs and melts. Serve warm or at room temperature.