These 12 Party-Ready Recipes Will Make You The Best Summer Potluck Host

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It’s that time of year again! The barbeque is going in my neighborhood constantly and all the parks have full picnic tables! There is something magical about eating outside on a summer evening that just makes anyone feel like a child again. 

The added benefit to enjoying the outside dining experience also comes in the form of tasty food! Picnics and potlucks are such a fun way to enjoy a meal with your family and friends and we want to make sure you have the perfect meal ready to go when the party starts!

For the Vegan

Vegan Spinach and Artichoke Dip

Thanks to Vegan Heaven for this recipe!

Directions

1. Rinse and drain the canned white beans. Put the beans, cashews, lemon juice, and nutritional yeast into a blender and blend. Put aside.

2. Heat some oil in a large pan and saute the onion for about 3 minutes until they become translucent. After 2 minutes add the garlic and spinach. Cook for 3 more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture. 

3. Season with salt, pepper, and red pepper flakes if you choose to use them. Option of adding fresh parsley and serving with crackers.

Simple Bean Chili

Thanks to Healthy Happy Life for this recipe! 

Directions

1. Warm a large soup pot over high heat. Add in olive oil. When the oil warms, add in the onion and garlic. Stir and saute for 1-2 minutes to soften and brown the edges.
2. Add in the rest of the ingredients and stir well.
3. As the mixture begins to bubble, reduce the heat to a low-medium and cover with a lid. Allow the chili to simmer for about 4-5 minutes.
4. Remove the lid and stir. Taste and adjust the salt and chili powder if needed. Simmer for another few minutes to create the desired consistency/thickness.
5. Serve!

Easy Deviled Potatoes

Thanks to Brand New Vegan for this recipe!

Directions

1. Preheat the oven to 400°F.
2. Scrub the potatoes and slice in half. Lay them out evenly with the cut side up on a cookie sheet and bake for 40 minutes.
3. Drain the chickpeas and keep the juice. Rinse the chickpeas.
4. Add the chickpeas to a blender with the garlic, lemon juice, mustard, and spices.
5. Pulse until thoroughly minced.
6. Add the chickpea juice 1 Tbsp at a time until you reach the desired consistency.
7. Add more lemon juice and/or mustard to taste.
8. Add salt and pepper to taste.
9. Once the potatoes are finished baking, allow them to cool and then carefully scoop out their centers. You can do what you wish with the potato centers — whether that is eating them or making them into mashed potatoes.
10. Put the bean mixture into a pastry bag and fill in the hollowed out potatoes.
11. Garnish with paprika and serve!

For the Vegetarian

Baked Mac and Cheese

Thanks to The Slow Roasted Italian for this recipe!

Directions

1. Preheat the oven to 400°F. Grease a 9×13 inch baking dish with cooking spray and set aside.
2. Cook the noodles the way the box tells you to and drain well. Set aside.
3. In a heavy bottom skillet over medium-low heat add 4 tablespoons of butter and melt. Add the garlic powder, onion powder, salt, pepper, cayenne, and flour to the pan and whisk to mix into the butter. Cook for 2 minutes while whisking occasionally. Slowly add the half and half to the pan and whisk to avoid lumps. Bring to a simmer and allow the mixture to thicken. Take the mixture off of the heat and add the cheddar and gouda. Whisk to combine and melt the cheese into the sauce.
4. Mix the cheese sauce with the noodles and pour everything into a baking dish. Smooth out the top so it cooks evenly.
5. Melt the rest of the butter. Add the breadcrumbs, parmesan cheese, and melted butter into a medium-sized bowl and stir to combine. Sprinkle the top with breadcrumbs and bake for 20-25 minutes until golden brown and bubbly. Top with parsley if you want!

Asian Ramen Salad

Thanks to Julie’s Eats and Treats for this recipe! 

Directions

1. Preheat the oven to 425°F.
2. Spread the crumbled ramen noodles, sesame seeds, sunflower seeds, and sliced almonds on a baking sheet. Bake for 5 minutes then stir and bake for 3-5 more minutes. The mixture should be slightly toasted. Set aside.
3. In a large bowl whisk all the salad dressing ingredients together.
4. Add coleslaw mix and ramen noodle mixture to the salad dressing and toss until combined.
5. Serve immediately.

Vegetarian Buffalo Dip

Thanks to Taste of Home for this recipe!

Directions

1. Combine the sour cream, cream cheese, and ranch dressing mix in a bowl until smooth.
2. Stir in the rest of the ingredients and transfer to a 3 or 4 qt. Slow cooker.
3. Cook covered on high for 1 ½ hours.
4. Sprinkle with green onions and serve with tortilla chips!

Meat Eaters

Bacon Wrapped Dates with Goat Cheese

Thanks to Pinch of Yum for this recipe!

Directions

1. Preheat the oven to 350°F.
2. Slice the dates lengthwise on one side to create an opening and remove the pit.
3. Use a spoon to stuff a small amount of goat cheese into the cavity of each date and press together so the sides close.
4. Cut the bacon slices in half and wrap each date with a slice of bacon. Secure with a toothpick.
5. Arrange the dates evenly on a baking sheet with raised edges and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so they lay on the other side. Bake for an additional 5-8 minutes until browned to your liking. Turn the dates on the other side and repeat.
6. Remove from oven and let them cool for about 5 minutes until you serve them!

Slow-Cooker Cheeseburger Dip

Thanks to Taste of Home for this recipe!

Directions

1. Cook the beef and onions in a large skillet over medium-high heat until the beef is no longer pink and the onions are tender. Break the beef into crumbles and let it sit for 6-8 minutes. Drain then transfer the mixture into a 1 ½ or 3 qt slow cooker.
2. Stir in the cream cheese, 1 ½ cups of cheddar cheese, Worcestershire, mustard, salt and pepper. Sprinkle it with the remaining cheese.
3. Cook covered on low for 1 ¾ – 2 ¼ hours or until the mixture is heated through and the cheese is melted. Top with tomatoes and pickles and serve with tortilla chips.

King Ranch Chicken Casserole

Thanks to House of Yumm for this recipe!

Directions

1. Preheat the oven to 350°F. Spray a 3 quart baking dish with cooking spray and set aside.
2. In a large skillet, melt the butter over medium heat. Once the butter is melted add the onion and bell peppers. Allow to cook for several minutes stirring occasionally. Mixture should be tender and browned.
3. Add in the garlic, cumin, chili powder, salt, and black pepper. Stir and coat the veggies in seasoning.
4. Sprinkle flour into the skillet. Stir to coat the veggies in the flour. This should leave you with a thick paste. Cook for 2-3 minutes.
5. Pour the mixture into the broth and stir. Bring the mixture to a boil while stirring and let simmer for about 2-3 minutes — keep stirring!
6. Remove from heat and allow to cool for about 2 minutes.
7. Stir in diced tomatoes with green chiles and sour cream. Stir to combine.
8. Add the shredded chicken and stir until mixed. Set aside.
9. Pour the canola oil into a large skillet over medium heat. Once the oil is heated carefully lay the tortillas in the oil in batches. Cook until just browned on each side. Remove from oil and place onto a plate lined with paper towels to absorb the excess oil.
10. Once all the tortillas are browned layer 6 tortillas on the bottom of a baking dish. Layer the tortillas to cover as much of the dish as possible. Top with half of the chicken mixture and ⅓ of the cheese. Repeat this step (6 tortillas, the rest of the chicken mixture, and cheese). Top with the remaining tortillas and cheese.
11. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue to bake for 10 more minutes. Remove from the oven and cool for several minutes then serve warm. Add sour cream and fresh cilantro if you want!

Dessert

Pink Flamingo Vegan Cheesecake Bars

Thanks to Healthy Happy Life for this recipe!

Directions

1. Layer a 5” x 5” dish with parchment paper.
2. Process the cookies in a blender until they become like fine powder.
3. Transfer the powder into a small bowl and mix with the oil. Then pour the oiled crumbs into the parchment-lined dish and flatten down a bit. This base doesn’t have to look perfect, so no pressure!
4. Process all of the pink filling mixture in a blender until silky smooth. Process on high for a few minutes to slightly warm the mixture. Pour the filling into the dish and smooth over the crust with a spatula. Add the citrus zest on top.
5. Chill in the fridge overnight or for at least a few hours.
6. Slice and serve. If you’re serving these outside, maybe serve on ice or around ice so they don’t melt!

Magic Bars

Thanks to Taste of Home for this recipe!

Directions

1. Preheat the oven to 350°F.
2. Melt the butter in a 9-inch square baking pan. Sprinkle the crumbs, then coconut, then chocolate chips, then nuts on top of the butter. Pour milk over everything and do not stir.
3. Bake until a toothpick inserted in the center comes out clean. This should take about 30 minutes.
4. Cool for several hours before cutting.

Ambrosia Salad

Thanks to My Baking Addiction for this recipe!

Directions

1. In a large bowl stir together the whipped topping and yogurt.
2. Fold the remaining ingredients into the mixture with a spatula.
3. Chill before serving.

My stomach is growling thinking about how wonderful all these recipes are going to taste this summer! What are you going to make first? Comment below!

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