Favorite appetizers for potlucks?
Do you have any quick, easy appetizer recipes to take to potlucks that are not wings or BBQ to share? Thanks!
Forum Discussion
If you are looking really quick and easy:
Round Sour Dough bread loaf, hollowed out and filled with spinach dip with bread removed from middle placed around outside plate edge or in a separate bowl, to use with dip. Quick, easy, attractive and very tasty. (if you want to not make your own buy premade Spinach dip).
Same below using premade for ease and speed:
Cut up french bread in rings, with pots of bruschetta and Tzatiki dips to enjoy.
Finger sausage rolls, throw in oven on tray to warm through thoroughly (usually pre cooked before being frozen).
Also good old reliable cheese cubes and silverskin pickles on cocktail sticks displayed on a foil covered round.
Trays of cut up meats and sausages same with fruits.
Fruits cut up on sticks, half pre-dipped in chocolate or offer a chocolate fountain to do their own fondues if available.
FWIW: Over the years we've done tons of potlucks with upwards of 80 folks typically on a Christmas Eve, and each person was asked to BYOB and a dish that's representative of where they originate from, caused great conversations on the history behind the dish and how it is made, from others that enjoyed something not typical to their regular diets.
Round Sour Dough bread loaf, hollowed out and filled with spinach dip with bread removed from middle placed around outside plate edge or in a separate bowl, to use with dip. Quick, easy, attractive and very tasty. (if you want to not make your own buy premade Spinach dip).
Same below using premade for ease and speed:
Cut up french bread in rings, with pots of bruschetta and Tzatiki dips to enjoy.
Finger sausage rolls, throw in oven on tray to warm through thoroughly (usually pre cooked before being frozen).
Also good old reliable cheese cubes and silverskin pickles on cocktail sticks displayed on a foil covered round.
Trays of cut up meats and sausages same with fruits.
Fruits cut up on sticks, half pre-dipped in chocolate or offer a chocolate fountain to do their own fondues if available.
FWIW: Over the years we've done tons of potlucks with upwards of 80 folks typically on a Christmas Eve, and each person was asked to BYOB and a dish that's representative of where they originate from, caused great conversations on the history behind the dish and how it is made, from others that enjoyed something not typical to their regular diets.
