When you think about hosting or going to a potluck, don’t you want to impress everyone with your dish?

Imagine showing up with creamy deviled eggs that just melt in your mouth, zesty BBQ meatballs that are bursting with flavor, or bright and colorful Caprese skewers that look amazing on any table.

With 17 unique recipe ideas at your fingertips, you will never run out of tasty options to wow your friends and family.

Get ready to steal the spotlight at your next gathering!

Discover the full list of delicious recipes that are sure to make everyone crave seconds.

Whether it’s a family event or a school potluck, these crowd-pleasers will help you become the star of the event!

Classic Deviled Eggs

Classic Deviled Eggs are a timeless appetizer, perfect for potlucks with their creamy, tangy filling and simple preparation.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt, to taste
• Pepper, to taste
• Paprika, for garnish

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
2. Once boiling, cover the saucepan, remove from heat, and let stand for 12 minutes.
3. Transfer eggs to an ice bath to cool for 5 minutes, then peel carefully.
4. Slice each egg in half lengthwise and remove the yolks to a small bowl.
5. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
6. Spoon or pipe the yolk mixture back into the egg white halves.
7. Sprinkle with paprika for garnish.
8. Refrigerate until ready to serve.

Cheesy Spinach Artichoke Dip

A creamy, savory Cheesy Spinach Artichoke Dip perfect for sharing at potlucks, guaranteed to be a crowd-pleaser.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
3. Stir in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper until well mixed.
4. Transfer the mixture to a baking dish, spreading it evenly.
5. Bake for 25-30 minutes or until the top is golden and bubbly.
6. Serve warm with tortilla chips, crackers, or sliced bread.

BBQ Meatballs

BBQ Meatballs are a crowd-pleasing potluck dish, featuring tender meatballs coated in a tangy, smoky barbecue sauce.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, salt, pepper, and garlic powder. Mix until well combined.
3. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 15-20 minutes or until cooked through.
5. In a small saucepan, combine BBQ sauce, brown sugar, and Worcestershire sauce. Heat over medium, stirring until the sugar dissolves.
6. Transfer the cooked meatballs to a large bowl or slow cooker, pour the BBQ sauce mixture over them, and toss to coat.
7. Keep warm in a slow cooker on low heat until ready to serve at the potluck.

Loaded Nacho Platter

A vibrant and crowd-pleasing Loaded Nacho Platter, perfect for sharing at potlucks with layers of cheesy, meaty, and zesty flavors.

Ingredients:

• 1 large bag of tortilla chips
• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (canned or frozen, thawed)
• 1 cup diced tomatoes
• 1/2 cup sliced jalapeños (fresh or pickled)
• 1/2 cup sliced black olives
• 1/2 cup chopped green onions
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef or turkey over medium heat until browned, breaking it up with a spoon as it cooks.
3. Drain excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water. Simmer for 5 minutes until thickened.
4. Spread half of the tortilla chips in a large baking dish or tray.
5. Layer half of the cooked meat, black beans, corn, cheddar cheese, and Monterey Jack cheese over the chips.
6. Add the remaining tortilla chips on top, followed by the rest of the meat, beans, corn, and cheeses.
7. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and top with diced tomatoes, jalapeños, black olives, and green onions.
9. Serve immediately with dollops of sour cream, guacamole, and salsa on the side or drizzled over the top.

Caprese Salad Skewers

Caprese Salad Skewers are a fresh, easy-to-make appetizer perfect for potlucks, featuring classic Italian flavors on a stick.

Ingredients:

• 24 cherry tomatoes
• 24 fresh basil leaves
• 24 small mozzarella balls (bocconcini)
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste
• 24 small skewers or toothpicks

Instructions:

1. Rinse and pat dry the cherry tomatoes and fresh basil leaves.
2. On each skewer, thread one cherry tomato, followed by a folded basil leaf, and then a mozzarella ball.
3. Arrange the skewers on a serving platter.
4. Drizzle the skewers with olive oil and balsamic glaze.
5. Sprinkle with a pinch of salt and pepper to taste.
6. Serve immediately or refrigerate until ready to serve.

Creamy Potato Salad

A classic creamy potato salad, perfect for potlucks with its rich, tangy dressing and tender potatoes.

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup sweet pickle relish
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Wash and peel the potatoes, then cut them into bite-sized cubes.
2. Place the potatoes in a large pot, cover with cold water, and add a pinch of salt.
3. Bring the water to a boil over medium-high heat and cook for 10-15 minutes until potatoes are fork-tender.
4. Drain the potatoes and let them cool to room temperature.
5. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
6. Add the cooled potatoes, celery, red onion, hard-boiled eggs, and sweet pickle relish to the bowl.
7. Gently toss everything together until the potatoes are evenly coated with the dressing.
8. Season with salt and pepper to taste.
9. Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
10. Before serving, sprinkle with fresh parsley for a pop of color.

Baked Mac and Cheese

A comforting classic, this Baked Mac and Cheese is creamy, cheesy, and perfect for sharing at any potluck gathering.

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup breadcrumbs
• 2 tbsp melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt 1/4 cup butter over medium heat, then whisk in the flour to form a roux.
4. Gradually add the milk while whisking constantly to avoid lumps, and cook until the mixture thickens.
5. Stir in the salt, pepper, and garlic powder, then add 3 cups of the shredded cheddar cheese, stirring until melted.
6. Combine the cooked macaroni with the cheese sauce, mixing well to coat evenly.
7. Pour the macaroni mixture into the prepared baking dish and sprinkle the remaining 1 cup of cheddar cheese on top.
8. In a small bowl, mix the breadcrumbs with 2 tbsp melted butter, then sprinkle over the cheese layer.
9. Bake for 25-30 minutes or until the top is golden and bubbly.
10. Let it cool for 5 minutes before serving.

Slow Cooker Pulled Pork Sliders

Slow Cooker Pulled Pork Sliders are a tender, flavorful dish perfect for potlucks, effortlessly feeding a crowd with minimal prep.

Ingredients

• 3-4 lb pork shoulder or butt
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 12 slider buns
• Coleslaw (optional, for serving)

Instructions

1. Place the sliced onion and minced garlic at the bottom of the slow cooker.
2. Rub the pork shoulder with smoked paprika, salt, and black pepper, then place it on top of the onions.
3. In a bowl, mix barbecue sauce, apple cider vinegar, and brown sugar, then pour over the pork.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender.
5. Remove the pork from the slow cooker, shred it with two forks, and return it to the sauce to mix.
6. Serve the pulled pork on slider buns, topped with coleslaw if desired.

Vegetarian Quinoa Stuffed Peppers

Vegetarian Quinoa Stuffed Peppers are a colorful, nutritious dish perfect for potlucks, packed with protein-rich quinoa and vibrant veggies.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes; set aside.
3. In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
4. Heat olive oil in a large skillet over medium heat; add onion and garlic, sautéing until softened, about 3-4 minutes.
5. Stir in black beans, corn, cumin, chili powder, salt, and pepper; cook for another 2 minutes.
6. Add the cooked quinoa to the skillet and mix well to combine all ingredients.
7. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
8. If using cheese, sprinkle it over the top of each stuffed pepper.
9. Cover the dish with foil and bake for 30 minutes; remove foil and bake for an additional 10 minutes until peppers are tender.
10. Garnish with fresh cilantro before serving.

Garlic Butter Dinner Rolls

Garlic Butter Dinner Rolls are soft, fluffy, and infused with a rich garlic butter flavor, perfect for any potluck gathering.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (110°F/45°C)
• 2 tbsp sugar
• 1 tsp salt
• 1 egg
• 2 tbsp unsalted butter, softened
• 3 tbsp unsalted butter, melted (for garlic butter)
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
2. Add flour, salt, egg, and softened butter to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball.
6. Place the dough balls in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F (190°C).
8. Bake the rolls for 15-20 minutes or until golden brown.
9. While baking, mix melted butter, minced garlic, and parsley (if using) in a small bowl.
10. Brush the hot rolls with garlic butter immediately after removing them from the oven. Serve warm.

Spicy Buffalo Chicken Dip

A creamy, spicy Buffalo Chicken Dip that’s perfect for potlucks, combining tangy hot sauce and tender chicken for an irresistible appetizer.

Ingredients:

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1 cup shredded cheddar cheese
• 1/4 cup blue cheese crumbles (optional)
• Tortilla chips or celery sticks for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cream cheese, ranch dressing, hot sauce, and half of the cheddar cheese.
3. Mix until all ingredients are well blended and smooth.
4. Transfer the mixture to a baking dish and spread it out evenly.
5. Sprinkle the remaining cheddar cheese and blue cheese crumbles (if using) on top.
6. Bake for 20-25 minutes, or until the dip is hot and bubbly.
7. Remove from the oven and let it cool slightly before serving.
8. Serve warm with tortilla chips or celery sticks for dipping.

Fresh Fruit Salad With Honey-Lime Dressing

A vibrant and invigorating fresh fruit salad with a zesty honey-lime dressing, perfect for potluck gatherings.

Ingredients:

• 2 cups strawberries, hulled and halved
• 1 cup blueberries
• 1 cup pineapple chunks
• 2 kiwis, peeled and sliced
• 1 cup grapes, halved
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoon lime zest

Instructions:

1. In a large mixing bowl, combine strawberries, blueberries, pineapple chunks, kiwis, and grapes.
2. In a small bowl, whisk together honey, lime juice, and lime zest until well blended.
3. Drizzle the honey-lime dressing over the fruit mixture.
4. Gently toss the fruit to coat evenly with the dressing.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
6. Serve chilled and enjoy!

Broccoli Cheddar Casserole

A comforting Broccoli Cheddar Casserole, perfect for potlucks with its creamy, cheesy goodness and tender broccoli.

Ingredients

• 4 cups fresh broccoli florets
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crushed buttery crackers
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Steam the broccoli florets for 5 minutes until slightly tender, then drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, 1.5 cups of cheddar cheese, chopped onion, salt, and black pepper.
4. Fold the steamed broccoli into the cheese mixture until well coated.
5. Transfer the broccoli mixture to a greased 9×13-inch baking dish.
6. In a small bowl, mix the crushed crackers with melted butter, then sprinkle evenly over the casserole.
7. Top with the remaining 0.5 cup of cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
9. Let the casserole cool for 5 minutes before serving.

Sweet and Tangy Coleslaw

This Sweet and Tangy Coleslaw is an invigorating, crunchy side dish perfect for potlucks with its vibrant flavors.

Ingredients

• 1 medium green cabbage, finely shredded
• 2 large carrots, grated
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large mixing bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrot mixture.
4. Toss everything together until the vegetables are evenly coated with the dressing.
5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve chilled and enjoy as a side dish at your potluck.

Mini Chicken Pot Pies

Mini Chicken Pot Pies are delightful, bite-sized savory pastries perfect for potlucks, offering a comforting mix of creamy chicken and vegetables in a flaky crust.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 refrigerated pie crusts (or homemade dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
3. Roll out the pie crusts on a lightly floured surface and cut out 12 circles (about 4 inches in diameter) for the bottoms and 12 smaller circles (about 3 inches) for the tops using a cookie cutter or glass.
4. Press the larger dough circles into the bottom and up the sides of each muffin cup.
5. Spoon the chicken mixture into each dough-lined cup, filling about 3/4 full.
6. Place the smaller dough circles on top of each pie, pressing the edges to seal with the bottom crust.
7. Cut small slits in the top of each pie to allow steam to escape.
8. Brush the tops with the beaten egg for a golden finish.
9. Bake for 25-30 minutes or until the crust is golden brown.
10. Let the mini pot pies cool in the tin for 5 minutes before transferring to a serving platter.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are a delightful, easy-to-make treat, perfect for potluck gatherings with their chewy texture and rich chocolate flavor.

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
3. Add the eggs and vanilla extract, stirring until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips evenly throughout the batter.
7. Spread the batter evenly into the prepared baking pan.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
9. Allow the bars to cool completely in the pan before cutting into squares.

Lemon Raspberry Cheesecake Bites

Lemon Raspberry Cheesecake Bites are delightful mini desserts with a tangy lemon flavor and sweet raspberry topping, perfect for potluck sharing.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup raspberry jam
• Fresh raspberries for garnish

Instructions

1. Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust.
4. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
7. Spoon the cheesecake batter over the crusts, filling each liner about 3/4 full.
8. Bake for 18-20 minutes or until the centers are set but slightly jiggly.
9. Allow the cheesecake bites to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, top each bite with a small dollop of raspberry jam and garnish with a fresh raspberry.
11. Refrigerate for at least 2 hours before serving to allow the flavors to meld.