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!

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For the Vegan

Vegan Spinach and Artichoke Dip

Thanks to Vegan Heaven for this recipe!

Ingredients

– 1 cup white beans (rinsed and drained)
– ½ cup of cashews
– 1 Tbsp lemon juice
– 2 Tbsp nutritional yeast
– 1 onion (chopped)
– 4 cups fresh spinach
– 2 cloves of garlic (minced)
– 1 can of artichoke hearts (drained and roughly chopped)
– Salt
– Pepper
– Red pepper flakes
– Chopped fresh parsley

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! 

Ingredients

– 1 Tbsp extra virgin olive oil
– 1 red onion (chopped)
– 5 cloves of garlic (chopped)
– 14 oz can of chopped fire-roasted tomatoes
– 2 ½ Tbsp tomato paste
– 14 oz canned kidney beans (drained and rinsed)
– 14 oz canned black beans (drained and rinsed)
– ½ cup veggie broth or water
½ – 2 tsp chipotle or chili powder
– 1 bay leaf (optional)
– 2 Tbsp coconut or brown sugar (optional)
– 2 tsp unsweetened cacao powder or 1 square of dark chocolate (optional)
– ½ tsp salt

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!

Ingredients

– 12 small baby gold potatoes
– 1 can of chickpeas (saved the juice)
– 4 Tbsp lemon juice
– 2 cloves of garlic (minced)
– 1 Tbsp dijon mustard
– ¼ tsp turmeric
– ¼ tsp onion powder
– ¼ tsp ground cumin
– Salt and pepper
– Paprika for garnish

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!

Ingredients

– 16 ounces of macaroni noodles
– 7 Tbsp unsalted butter
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp kosher salt
– ½ tsp black pepper
– Pinch of cayenne pepper
– ¼ cup all-purpose flour
– 4 cups half and half
– 3 cup shredded sharp cheddar cheese
– 1 cup shredded gouda cheese
– 1 cup panko breadcrumbs (you can substitute a gluten free option if you want!)
– ½ cup grated parmesan
– 1 Tbsp fresh parsley (chopped fine and optional)

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! 

Ingredients

– 1 16oz bag of coleslaw mix
– 2 3oz bags of ramen noodles (crumbled)
– 2 Tbsp sesame seeds
– 1 cup sunflower seeds
– ½ cup sliced almonds
– ½ cup sliced green onions

Dressing:
– ⅔ cup vegetable oil
– 2 Tbsp. Truvia
– ⅓ cup rice wine vinegar
– 1 ½ Tbsp soy sauce
– ¼ tsp sesame oil
– ¼ tsp black pepper
– ½ tsp garlic powder

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!

Ingredients

– 1 cup of sour cream
– 8 ounces of cream cheese (softened)
– 1 envelope of ranch salad dressing mix
– 2 cup shredded sharp cheddar cheese
– 1 can of black beans (rinsed and drained)
– 8 ounces fresh mushrooms (chopped)
– 1 cup Buffalo wing sauce
– Sliced green onions for garnish
– Tortilla chips

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!

 

 

Ingredients

– 8 slices of bacon
– 16 dates
– 4 ounces of goat cheese
– Toothpicks

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!

Ingredients

– 1 pound lean ground beef
– 1 medium onion (chopped)
– 1 package of cream cheese (cubed)
– 2 cups of shredded cheddar cheese
– 1 Tbsp Worcestershire sauce
– 2 tsp mustard
– ¼ tsp salt
– ⅛ tsp pepper
– 1 medium tomato (chopped)
– ¼ cup dill pickles (chopped)
– Tortilla chips or crackers

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!

Ingredients

– 6 Tbsp unsalted butter
– 1 cup yellow onion (diced)
– 1 red bell pepper (diced)
– 1 green pepper (diced)
– 3 cloves garlic (minced)
– 1 tsp ground cumin
– 1 Tbsp chili powder
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup all purpose flour
– 1 ¾ cup chicken broth
– 1 can of diced tomatoes with green chiles (drained)
– 1 ½ cup sour cream
– 2 lbs chicken (cooked and shredded)
– 4 cups monterey jack cheese (shredded)
– 18 corn tortillas
– ¼ cup canola oil
– Cilantro for topping
– Sour cream for topping

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!

Ingredients

– 2 cups soaked raw cashews (drained)
– ½ cup virgin coconut oil (melted)
– ½ tsp vanilla extract
– ¼ cup fresh grapefruit juice (or substitute with lemon or orange juice)
– ⅓ cup maple syrup
– ⅛ tsp salt
– 1-2 Tbsp frozen pitaya puree (or fresh dragon fruit)
– 1 tsp grapefruit zest (for the topping)

Crust:
– 4-5 vegan gluten-free gingersnap cookies (or whatever cookie you choose!)
– 1 Tbsp virgin coconut oil (melted)

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!

Ingredients

– 2 cups of butter (cubed)
– 1 cup graham cracker crumbs
– 1 cup sweetened shredded coconut
– 1 cup semisweet chocolate chips
– 1 cup chopped nuts
– 1 can 14oz sweetened condensed milk

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!

Ingredients

– 8 ounces of frozen whipped topping (thawed)
– ½ cup vanilla yogurt
– 1 cup shredded sweetened coconut
– 1 11oz can of mandarine oranges (drained)
– 1 8oz can pineapple tidbits or crushed pineapple (drained)
– 1 cup maraschino cherries (drained)
– ½ cup chopped pecans (optional)
– 1 ½ cups mini fruit-flavored marshmallows

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.

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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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