What is your Go-To Potluck/Party Dish?

posted 3 years ago in Parties
Post # 4
Member
1918 posts
Buzzing bee
  • Wedding: April 2012

I like to make jalapeno pimento cheese with Ritz crackers.  It’s usually a huge hit.

Post # 5
Member
2856 posts
Sugar bee
  • Wedding: May 2014

 

FutureDrAtkins:  Hmm, I have never transported them that far.  I wonder if you could assemble them and then pop them in the oven at your destination?

Post # 7
Member
8711 posts
Bumble Beekeeper
  • Wedding: September 2013

Buffalo chicken dip

monkey bread/cinnamon pull-aparts

the pull aparts are so easy to make and taste better if they’re gooey!

you can make the dip and put it in a slow cooker.

OR I try and bring some sort of “ethnic” dish bc my family is West Indian but it depends on the crowd. If people aren’t used to eating flavorful food they immediately swear it’s too spicy.

Post # 9
Member
6159 posts
Bee Keeper
  • Wedding: October 2013

Sausage dip:

2 lbs Jamestown brand mild pork sausage

2 blocks 1/3 less fat cream cheese

2 cans original Rotel (drained)

Cook the sausage, cut up the cream cheese into slices or squares, then mix it all in a crockpot together and heat. Everyone always ask me to bring this to parties. I normally bring Scoops with it.

Post # 10
Member
9101 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

I usually try to bring a vegetable dish since potlucks can be heavy on unhealthy food.  My favorite lately is roasted veggies – chop up brussel sprouts, broccoli, asparagus, etc, drizzle with olive oil, add salt and pepper and a lot of minced garlic, and bake in the oven at 400 degrees for ~30 minutes.  It’s SO GOOD – pretty healthy but always a big hit, even though I know it sounds kinda boring.

Post # 12
Member
5399 posts
Bee Keeper
  • Wedding: May 2014

 FutureDrAtkins:  

 

Olive Dip aka CRACK (and I don’t even especially like green olives)

1/2 C mayo

block of cream cheese

1 jar of green olives – chopped (a chopper thingy is the best way to go)

some olive juice to taste

(I actually kinda eyeball the olives, start out with few olives and less juice and just add both til it’s CRACK)

I liked it on little chunks of french bread, but you can do crackers or veggies, too.

 

Post # 13
Member
9101 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

FutureDrAtkins:  nice!  Fyi I usually broil it for a couple minutes at the end to get everything all crispy.  YUM.

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