You’ll want a few reliable dishes that vanish fast at any holiday potluck, so pick recipes that hold well, travel easily, and please many tastes. Start with a warm, cheesy dip and a salty-sweet bacon-wrapped bite, add an easy veggie side and a hearty main that can sit in a slow cooker, then finish with a simple chocolate or cookie dessert. Follow these straightforward options and you’ll know which to bring next time—here’s the list.
Cheesy Bacon Spinach Artichoke Dip
A warm, gooey dip that’s cheesy, smoky, and perfect for scooping at any holiday gathering.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and well squeezed dry
- 6 slices bacon, cooked until crisp and crumbled
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
How to Make:
- Preheat the oven to 375°F (190°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Stir in the sour cream and mayonnaise until combined.
- Add the mozzarella, cheddar, and Parmesan cheeses; mix well.
- Fold in the chopped artichokes, squeezed spinach, minced garlic, salt, pepper, and red pepper flakes if using.
- Stir in half of the crumbled bacon, saving the rest for topping.
- Transfer the mixture to a small baking dish and smooth the top.
- Sprinkle the remaining bacon over the dip and bake for 20–25 minutes, until bubbly and golden on top.
- Remove from oven and let sit 5 minutes before serving.
- Garnish with chopped parsley if desired and serve warm with crackers, bread, or veggies.
Dig in and enjoy the cheesy, smoky goodness — it won’t last long at the party!
Cranberry Pecan Brie Bites
Cranberry Pecan Brie Bites — flaky little holiday nibbles that disappear fast.
Ingredients:
- 1 sheet puff pastry, thawed
- 8 oz wheel of Brie, rind removed (optional) and cut into 1/2-inch cubes
- 1/2 cup cranberry sauce (whole-berry or chutney-style)
- 1/3 cup toasted pecans, roughly chopped
- 1 tbsp honey
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme), plus extra for garnish
- 1 egg, beaten (for egg wash)
- Flour for dusting work surface
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Lightly flour your work surface and roll the puff pastry into a 12-inch square.
- Cut the pastry into 12 equal squares and press each into a mini muffin tin cup.
- Place a cube of Brie into the bottom of each pastry-lined cup.
- Spoon about 1 teaspoon of cranberry sauce over each Brie cube.
- Sprinkle chopped toasted pecans over the cranberry sauce.
- Drizzle a little honey over each bite and scatter a pinch of thyme on top.
- Brush the exposed pastry edges with beaten egg.
- Bake 12–15 minutes, until pastry is puffed and golden and the Brie is melty.
- Let cool 3–5 minutes in the tin, then remove and garnish with a small thyme leaf.
Serve warm and watch these bite-sized beauties vanish in no time!
Bacon-Wrapped Dates With Goat Cheese
Sweet, salty, and irresistibly crisp — bacon-wrapped dates stuffed with goat cheese are the party bite everyone will fight over.
Ingredients:
- 24 Medjool dates, pitted
- 4 oz (115 g) goat cheese, softened
- 12 slices bacon (regular or thin), cut in half
- 24 whole almonds or pecan halves (optional, for crunch)
- 1 tbsp honey (optional, for drizzle)
- Toothpicks for securing
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one.
- If using nuts, stuff each pitted date with an almond or pecan half, then add about 1 tsp of goat cheese on top of the nut. If not using nuts, simply spoon goat cheese into each date.
- Wrap each stuffed date with a half slice of bacon, overlapping slightly, and secure with a toothpick.
- Arrange the wrapped dates on the rack or directly on the foil-lined sheet, seam side down.
- Bake 15–20 minutes, turning once halfway through, until bacon is crisp and browned to your liking.
- Remove from oven and let cool 2–3 minutes on the tray so the cheese sets slightly.
- If desired, drizzle with honey before serving for a glossy, sweet finish.
Serve warm and watch them disappear — these little bites are pure holiday magic.
Maple-Roasted Root Vegetables
Maple-Roasted Root Vegetables — sweet, caramelized edges with cozy fall spice.
Ingredients:
- 2 pounds mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Toss the cut root vegetables in a large bowl with olive oil, salt, and pepper so they’re evenly coated.
- In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard until smooth.
- Pour the maple mixture over the vegetables and toss again to coat each piece well.
- Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
- Sprinkle the cinnamon and nutmeg over the vegetables and gently toss or shake the pan to distribute.
- Roast for 25–35 minutes, turning once halfway through, until vegetables are tender and edges are caramelized.
- Remove from the oven and taste — adjust seasoning if needed.
- Transfer to a serving dish and sprinkle with chopped fresh parsley if using.
Enjoy those warm, sweet-savory bites — perfect for a holiday table.
Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes — rich, velvety, and perfectly garlicky, the ultimate comfort side for any holiday table.
Ingredients:
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into 1–2 inch chunks
- 5–6 cloves garlic, peeled
- 1 cup whole milk (or half-and-half for extra creaminess)
- 6 tablespoons unsalted butter
- 1/4 to 1/2 cup sour cream or crème fraîche (optional, for tang and richness)
- Salt, to taste (about 1–1½ teaspoons)
- Freshly ground black pepper, to taste
- Chopped fresh chives or parsley for garnish (optional)
How to Make:
- Put the potato chunks and whole garlic cloves in a large pot and cover with cold water by about an inch.
- Add a pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Meanwhile, warm the milk and butter together in a small saucepan or microwave until the butter melts; keep warm.
- Drain the potatoes and garlic well, then return them to the hot pot and let them sit for a minute to steam off excess moisture.
- Mash the potatoes and garlic with a potato masher (or use a ricer for extra-smooth results) until mostly smooth.
- Slowly pour in the warm milk-and-butter mixture while mashing until you reach your desired creaminess.
- Stir in sour cream if using, then season with salt and plenty of freshly ground black pepper; taste and adjust seasoning.
- Transfer to a serving bowl, dot with an extra pat of butter if you like, and sprinkle with chopped chives or parsley.
Serve hot and enjoy — these garlic mashed potatoes will disappear fast at the potluck!
Sausage and Herb Stuffing Casserole
A cozy, savory casserole that turns classic stuffing into an easy, hands-off side everyone will crowd the table for.
Ingredients:
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 10 cups cubed day-old bread (about 1 large loaf; white, sourdough, or a mix)
- 2 cups low-sodium chicken broth (plus more if needed)
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan or Pecorino Romano
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or melted butter for drizzling
- Optional: 1 cup chopped apples or 1/2 cup dried cranberries for sweetness
- Optional: 1/2 cup chopped pecans or walnuts for crunch
How to Make:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat a large skillet over medium heat and crumble in the sausage; cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
- Add the butter to the skillet, then sauté the onion and celery until softened, about 5 minutes.
- Stir in the garlic, sage, and thyme and cook 1 minute until fragrant.
- In a large mixing bowl, combine the cubed bread, cooked sausage mixture, Parmesan, parsley, and any optional apples/cranberries or nuts.
- Whisk the chicken broth with the beaten eggs, then pour over the bread mixture. Toss gently to moisten—add a little more broth if it seems dry. Season with salt and pepper.
- Transfer the stuffing mixture to the prepared baking dish and press down lightly. Drizzle the top with olive oil or melted butter.
- Cover loosely with foil and bake 25 minutes, then remove foil and bake an additional 15–20 minutes until the top is golden and crisp.
- Let rest 5 minutes before serving so slices hold together.
Serve warm and enjoy this hearty, herby crowd-pleaser!
Green Bean Almondine With Lemon Zest
Bright, buttery green beans with toasted almonds and a bright lemon finish.
Ingredients:
- 1½ pounds fresh green beans, trimmed
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- ½ cup sliced almonds
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How to Make:
- Bring a large pot of salted water to a boil.
- Add the green beans and cook 3–4 minutes until bright and just tender.
- Drain and immediately plunge beans into a bowl of ice water to stop cooking; drain and pat dry.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the sliced garlic and cook 30–60 seconds until fragrant but not browned.
- Add the sliced almonds and toast, stirring frequently, 2–3 minutes until golden.
- Add the drained green beans to the skillet and toss to coat and warm through, 2–3 minutes.
- Stir in the lemon zest and lemon juice, then season with salt and pepper to taste.
- Transfer to a serving dish and give a final sprinkle of extra lemon zest or almonds if you like.
Serve warm and enjoy the crisp, nutty, lemony goodness!
Slow-Cooker Pulled Pork Sliders
A party-ready slider that’s tender, saucy, and hands-off — perfect for feeding a crowd at your holiday potluck.
Ingredients:
- 3–4 lb pork shoulder (boneless)
- 1 cup barbecue sauce, plus extra for serving
- 1/2 cup chicken or beef broth
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 large onion, thinly sliced
- 12–16 slider buns or small rolls
- Coleslaw (store-bought or homemade) for topping
- Pickles for serving (optional)
How to Make:
- Trim excess fat from the pork shoulder and pat it dry with paper towels.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Rub the spice mix all over the pork, pressing it into the meat.
- Place the sliced onion in the bottom of the slow cooker and set the pork on top.
- Whisk together barbecue sauce, broth, apple cider vinegar, and Worcestershire sauce; pour over the pork.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is very tender and shreds easily.
- Remove the pork to a cutting board or large bowl and shred with two forks, discarding any large pieces of fat.
- Skim excess fat from the cooking liquid, then stir some of the sauce back into the shredded pork to taste.
- Lightly toast slider buns, pile on the pulled pork, add a spoonful of coleslaw and a pickle if you like, and drizzle extra barbecue sauce.
- Serve warm and watch these sliders disappear!
Dig in and enjoy — they’re a guaranteed hit at any holiday spread.
Classic Deviled Eggs With a Twist
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Sweet Potato Casserole With Pecan Streusel
Sweet Potato Casserole With Pecan Streusel — creamy, cozy sweet potatoes topped with a crunchy, buttery pecan streusel.
Ingredients:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup milk (whole or 2%)
- 4 tbsp unsalted butter, divided (3 tbsp for mash, 1 tbsp for streusel)
- 1/3 cup brown sugar (light or dark), plus 2 tbsp for streusel
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups pecans, roughly chopped (1 cup for streusel, 1/2 cup optional for garnish)
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- Optional: pinch of kosher salt for streusel
How to Make:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place sweet potato chunks in a large pot, cover with water, bring to a boil, and simmer until very tender, about 15–20 minutes.
- Drain potatoes well and return to the pot or a bowl. Mash until smooth.
- Stir in 1/2 cup milk, 3 tablespoons butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt until creamy and combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Make the pecan streusel: in a bowl, combine chopped pecans, oats, flour, 2 tablespoons brown sugar, and a pinch of salt. Cut in 1 tablespoon cold butter until mixture is crumbly and clumps form.
- Sprinkle the streusel evenly over the sweet potato layer.
- Bake for 25–30 minutes, until the streusel is golden and the casserole is heated through.
- If desired, sprinkle the remaining 1/2 cup chopped pecans on top for extra crunch and serve warm.
Enjoy this sweet and crunchy holiday favorite — it’s comfort in every bite!
Cheddar Jalapeño Pull-Apart Bread
Ingredients:
- 1 large round loaf of crusty bread (sourdough or boule), about 10–12 inches
- 2 cups sharp cheddar cheese, shredded
- 3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (optional)
- 1 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
How to Make:
- Preheat oven to 350°F (175°C).
- Trim a thin slice off the bottom of the loaf so it sits flat.
- Using a sharp knife, make parallel cuts across the loaf about 1 inch apart, stopping before you cut all the way through. Rotate and make perpendicular cuts to create a grid of pockets.
- In a bowl, mix shredded cheddar, chopped jalapeños, minced garlic, parsley, smoked paprika, and a pinch of salt and pepper.
- Combine melted butter and olive oil and drizzle half over the loaf, letting it sink into the cuts.
- Stuff the cheese-jalapeño mixture into the gaps between slices, pressing gently so it’s evenly distributed.
- Drizzle the remaining butter-oil mixture over the top and wrap the loaf loosely in foil.
- Bake for 15 minutes, then unwrap and bake 5–10 more minutes until cheese is melted and top is golden.
- Remove from oven and let rest 2–3 minutes, then pull apart and serve warm.
Grab a napkin — this cheesy, spicy goodness won’t last long!
Mini Beef Wellington Bites
Mini Beef Wellington Bites — elegant, bite-sized pastry pockets that taste fancy but come together easily.
Ingredients:
- 1 lb (450 g) beef tenderloin or sirloin, trimmed and cut into 12 bite-sized cubes
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small shallot, finely chopped
- 8 oz (225 g) cremini or button mushrooms, very finely chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting work surface
- Optional: 1 tbsp finely chopped parsley for garnish
How to Make:
- Season the beef cubes with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides for about 1 minute per side until browned but still rare inside; remove and let cool.
- In the same skillet, melt butter over medium heat. Add shallot and sauté 1–2 minutes until softened.
- Add chopped mushrooms and thyme. Cook, stirring, until moisture evaporates and mixture is paste-like, about 6–8 minutes. Season lightly with salt and pepper and let cool.
- Stir Dijon mustard into the cooled mushroom mixture.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- On a lightly floured surface, roll the puff pastry sheet to smooth seams and slightly enlarge. Cut into 12 equal squares.
- Spoon about 1 tsp of the mushroom mixture into the center of each square. Place a seared beef cube on top of the mushrooms.
- Brush pastry edges with beaten egg, fold corners up to enclose the beef, and press to seal. Place seam-side down on the prepared sheet.
- Brush the tops with more egg wash. If desired, lightly score or decorate tops with pastry scraps.
- Bake 12–15 minutes until pastry is golden brown and cooked through. Let rest 2–3 minutes.
- Garnish with chopped parsley if using and serve warm.
Enjoy these little showstoppers — crispy, buttery pastry surrounding juicy beef and savory mushroom duxelles in every bite!
Salted Caramel Pecan Brownies
Decadent fudgy brownies with crunchy toasted pecans and a drizzle of salted caramel — pure holiday bliss.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 3/4 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
- 1/2 cup caramel sauce (store-bought or homemade)
- Flaky sea salt, for sprinkling
How to Make:
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment, leaving an overhang.
- Toast the chopped pecans in a dry skillet over medium heat, stirring, until fragrant, about 4–5 minutes; set aside to cool.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth.
- Whisk the granulated and brown sugars into the melted chocolate until combined and slightly cooled.
- Add the eggs one at a time, whisking until glossy, then stir in the vanilla.
- Sift in the flour, cocoa powder, and salt; fold gently just until no streaks of flour remain.
- Fold in most of the toasted pecans, reserving a handful for the top.
- Spread the batter evenly into the prepared pan.
- Warm the caramel sauce slightly so it’s pourable, then drizzle half the caramel over the batter and swirl gently with a knife.
- Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs (don’t overbake — you want fudgy brownies).
- Remove from oven and immediately drizzle the remaining caramel over the hot brownies, then sprinkle with reserved pecans and a pinch of flaky sea salt.
- Let cool completely in the pan on a wire rack, then lift out using the parchment and cut into squares.
Serve with a scoop of vanilla ice cream or a hot cup of coffee — these brownies are holiday comfort in every bite!
Peppermint Chocolate Dipped Shortbread
A crisp, buttery shortbread with a festive peppermint-chocolate dip — perfect for holiday sharing.
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for tender crumb)
- 6 oz semisweet or bittersweet chocolate, chopped or chips
- 2–3 candy canes or peppermint candies, crushed (about 2–3 tablespoons)
- Optional: 1/2 teaspoon peppermint extract (use sparingly)
How to Make:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment.
- Beat the butter and sugar together until smooth and pale, about 2–3 minutes.
- Mix in the salt and vanilla (and peppermint extract, if using) until combined.
- Add the flour and cornstarch and stir until a soft dough forms; don’t overwork it.
- Roll the dough into a log about 2 inches in diameter, or press into a 9×3-inch pan for slice-and-bake; wrap in plastic and chill at least 30 minutes.
- If using a log, slice into 1/4–1/2-inch rounds and place on the prepared sheet about 1 inch apart.
- Bake 12–15 minutes, until edges are very lightly golden; if thicker slices, bake a few minutes longer.
- Cool cookies on the sheet 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Dip half of each cooled shortbread into the melted chocolate and place back on parchment.
- Immediately sprinkle the crushed candy cane over the chocolate before it sets.
- Let the dipped cookies sit until chocolate is firm; refrigerate briefly if you need to speed it up.
Enjoy these peppermint chocolate-dipped shortbreads with a mug of cocoa — they disappear fast!
Conclusion
You’ve got a solid list to bring to any holiday potluck. Pick a few recipes that travel well, prep what you can the day before, and label hot or cold dishes for hosts. Reheat gently, cover tightly, and bring serving utensils. Don’t forget napkins and a tray. These dishes’ll vanish faster than a snowball in July — so plan quantities for second helpings, and enjoy the easy compliments you’ll get.