Lazy Holiday Potluck Foods
Caprese on a Stick
Ingredients
- 1 pint cherry tomatoes, halved
- 1 (.6 ounce) package fresh basil leaves
- 1 (16 ounce) package small fresh mozzarella balls
- Toothpicks
- 1 bottle balsamic glaze
Instructions
- Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used.
- Drizzle the balsamic glaze over the tomato, cheese, and basil, leaving the end of the toothpick clean.
- Serve immediately. Store leftovers in an airtight container and refrigerate for up to two days.
Adapted from: Allrecipes
Pepper Jelly and Cream Cheese
Ingredients
- 1 (8 ounce) package cream cheese, room temperature
- 10 ounce jar pepper jelly
- Hearty crackers, for serving
Instructions
- Unwrap the cream cheese and allow it to come to room temperature on a serving dish for 30 minutes.
- Spoon pepper jelly onto the cream cheese.
- Serve with crackers, adding more pepper jelly as needed.
- Store leftovers in an airtight container and refrigerate for up to three days.
Adapted from: Joyfully Mad
Holiday Slaw
Ingredients
- 1 (16 ounce) package broccoli slaw
- ¾ cup walnuts or pecan pieces
- 1 cup poppy seed dressing
- ⅔ cup craisins
- 1 large red delicious apple, chopped
Instructions
- Combine all ingredients in a large bowl and mix well.
- Best if prepared ahead of time and refrigerated in an airtight container until serving.
Adapted from: Briannas.com
Spinach Artichoke Dip
Ingredients
- 1 (8 ounce) package cream cheese (can use reduced fat)
- ¼ cup sour cream (can use reduced fat)
- ¼ cup mayonnaise (can use reduced fat)
- 1 teaspoon minced garlic
- ⅔ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 (14 ounce) can artichoke hearts, drained, squeezed, and chopped
- 3 cups baby spinach, chopped
- Pita chips, crackers, or mini toasts, for serving
Instructions
- Preheat oven to 350°F. Spray an 8x8 baking dish with nonstick spray.
- Stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, and mozzarella.
- Fold in artichokes and spinach.
- Spread into dish and bake about 20 minutes until hot and melty.
- Serve warm.
- Refrigerate leftovers up to four days.
Adapted from: Cooking Classy
Tortellini Salad
Ingredients
- 1 pound refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 2 seedless cucumbers, chopped
- 6 ounces black olives
- 6 ounces feta cheese, crumbled
- ½ cup Italian dressing
Instructions
- Cook tortellini according to package instructions and drain.
- Add tomatoes, cucumbers, olives, and feta.
- Stir in Italian dressing.
- Serve immediately or refrigerate up to five days.
Adapted from: Add a Pinch
Fiesta Pinwheels
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup sour cream
- ¼ cup picante sauce
- 2 tablespoons taco seasoning
- 1 (4.5 ounce) can chopped black olives, drained
- 1 (4 ounce) can green chiles, drained
- 1 cup shredded cheddar cheese
- ½ cup sliced green onions
- 8 (10 inch) flour tortillas, warmed
- Salsa, for serving
Instructions
- Mix cream cheese, sour cream, picante sauce, and seasoning. Stir in remaining ingredients.
- Spread mixture on tortillas, roll tightly, and refrigerate 2 hours or overnight.
- Slice into 1-inch pieces and serve with salsa.
- Refrigerate leftovers up to three days.
Adapted from: Taste of Home
Mini Chicken Salad Croissants
Ingredients
- 3–4 cups store-bought chicken salad
- 4 ounce package lettuce leaves
- 12 mini croissants
Instructions
- Slice croissants, leaving one side attached.
- Add lettuce and fill with chicken salad.
- Serve immediately or chill up to 24 hours.
- Refrigerate leftovers up to one day.
No Bake Festive Energy Bites
Ingredients
- 1½ cups old-fashioned oats
- ½ cup peanut butter
- ⅓ cup honey
- ½ cup red and green mini M&M’s
- ½ teaspoon vanilla extract
Instructions
- Mix all ingredients until combined.
- Roll into 1½-inch balls.
- Refrigerate until ready to serve.
- Store refrigerated up to five days.
Adapted from: One Little Project
Pumpkin Cheesecake Dip
Ingredients
- 8 ounces whipped cream cheese
- ¾ cup pumpkin puree
- ½ cup plain Greek yogurt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 tablespoons honey or maple syrup
- Dippers (apples, wafers, graham crackers)
Instructions
- Mix all ingredients until smooth.
- Serve with dippers.
- Refrigerate leftovers up to five days.
Adapted from: Running in a Skirt
Apple Crisp
Ingredients
- 6 cups sliced peeled apples
- ¾ cup brown sugar
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ cup cold unsalted butter
Instructions
- Heat oven to 375°F.
- Place apples in greased 8-inch baking dish.
- Mix remaining ingredients; cut in butter.
- Sprinkle topping over apples.
- Bake 25–35 minutes until golden.
- Refrigerate leftovers up to five days.
Adapted from: LandOLakes.com