Home Potluck
Camille BerryUpdated: Feb. 15, 2024
It's time to discover these showstopping potluck recipes! With inspired ingredients and mouthwatering flavors, they're sure to be a hit with the whole crowd.
Loaded Pulled Pork Cups
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Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina
Hawaiian Cheese Bread
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This bread is absolutely delicious. My mother’s friend brought it to a party at work, and after one bite, Mom knew she had to have the recipe. With constant nagging, she eventually got it! Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function. —Amy McIlvain, Wilmington, Delaware
Artichoke Dip Bites
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Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota
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I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Teriyaki Salmon Bundles
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If you’re bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas. If you enjoyed this recipe, then learn how to make teriyaki salmon.
Taco Meatball Ring
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While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer!—Brenda Johnson, Davison, Michigan
Root Beer Pulled Pork Sandwiches
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My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. —Carolyn Palm, Radcliff, Kentucky
Chutney-Topped Cream Cheese Spread
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I've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Prepare this spread even faster by using chive-flavored whipped cream cheese. —Michelle Torkelson, Ham Lake, Minnesota
Jalapeno Chicken Wraps
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These easy appetizers are always a hit at parties! Zesty strips of chicken and bits of onion sit in jalapeno halves that are wrapped in bacon and grilled. Serve them with blue cheese or ranch salad dressing for dipping. —Leslie Buenz, Tinley Park, Illinois
Beef Wellington Fried Wontons
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These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
Overnight Pumpkin French Toast Casserole
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Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
Jimmy's Bang Bang Chicken Sliders
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I simmer chicken thighs in a spicy-sweet sauce, shred them and then pile 'em high on pretzel buns to create an incredibly addictive party food.—James Schend, Dairy Freed
Rhubarb Mandarin Crisp
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An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
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This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
Apricot-Glazed Bacon Spirals
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Here’s a real crowd-pleaser for an appetizer table or brunch buffet. A whole piece of crispy bacon is rolled into each spiral. It's so good with the apricot preserves, which make it a sweet-and-salty treat. —Kellie Mulleavy, Lambertville, Michigan
Cheeseburger Mini Muffins
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I invented these cute little muffins so I could enjoy the flavor of cheeseburgers without resorting to fast food. I often freeze a batch and reheat however many I need, including as appetizers. —Teresa Kraus, Cortez, Colorado
Watermelon Cups
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This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Pecan Cake with Cookie Butter Frosting
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My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Deluxe Walking Nachos
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This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin
Cranberry-Beef Mini Burgers
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Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California
Chipotle Sweet Potato Salad
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I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio
Tzatziki Shrimp Cucumber Rounds
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I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
Israeli Pepper Tomato Salad
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This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Reuben Rounds
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Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Chiles Rellenos Squares
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My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Pear Waldorf Pitas
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Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. —Roxann Parker, Dover, Delaware
Ramen Sliders
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I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
Nutty Broccoli Slaw
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My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio
Carne Guisada
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While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
Bacon Walnut Bread with Honey Butter
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My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Strawberry Pretzel Salad
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Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Gorgonzola Polenta Bites
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I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
Contest-Winning Bavarian Meatball Hoagies
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When my husband is not manning the grill, I count on my slow cooker. These meatballs are a guaranteed crowd-pleaser when I serve them as a party appetizer or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
Baklava Thumbprint Cookies
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The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
Fried Prosciutto Tortellini
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My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey
Apricot-Rosemary Scones
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Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida
Blood Orange Avocado Salad
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My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
Sesame Chicken Dip
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I can't tell you how many times I'm asked to bring this easy dip to holidays, birthday parties or girls' weekend getaways. It's fresh and light, and it has the Asian flavors that make it stand out. The rice crackers are a must! —Dawn Schutte, Sheboygan, Wisconsin
Coconut Poppy Seed Cake
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This moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. —Gail Cayce, Wautoma, Wisconsin
Cranberry Sauerkraut Meatballs
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I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. —Lisa Castelli, Pleasant Prairie, Wisconsin
Picadillo Sliders
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When I’m pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! —Patterson Watkins, Philadelphia, Pennsylvania
Peanut Butter Chocolate Poke Cake
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When my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas
Crunchy Bacon Blue Cheese Red Pepper Brussels Sprouts
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This is my family's absolute favorite dish on my holiday table. What's not to love with the mixed aroma of garlic, onions, bacon, and blue cheese floating through your home? —Jana Gooding, Carlsbad, California
Not Your Mama's Seven-Layer Bars
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The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Pickled Pepperoncini Deviled Eggs
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It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
Arnold Palmer Cupcakes
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These fun cupcakes take a favorite Arnold Palmer recipe and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada
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Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida
Originally Published: December 10, 2019
Camille Berry
With nearly a decade of freelancing under her belt (six with Taste of Home), Camille regularly taps into her background to write about about all things food and drink. Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a keyboard and covers all aspects of food and drink.