Best Potluck Dishes

The term potluck generally suggests a random assortment of dishes, prepared by the guests invited for the party. It is an ideal way to organize as well as enjoy a party, as it relieves or spares the host from the burden of making variety of dishes and unnecessary hassles. But inevitably, it also inspires fierce competition amongst dedicated cooks.

Well, if you want your dishes to rank best amongst the other prepared dishes, then following are some hot as well as cold potluck dishes for work and party which are not only easy to prepare but will also satiate the taste buds of all your guests.

Ingredients

• 1 (14 oz) can artichoke hearts, drained and chopped
• ½ (10 oz) package frozen chopped spinach, thawed
• ½ cup, sour cream
• ¼ cup, mayonnaise
• ¼ cup, cream cheese
• ¼ cup, grated Romano cheese
• ¼ teaspoon, minced garlic

Directions

Take a small baking dish and combine together the artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover the dish, bake in a preheated oven at 375 ºF for 20-25 minutes and it is ready to serve.

Ingredients

• 4 cups, of broccoli florets
• 1 green, red, or yellow bell pepper (sliced)
• 1 small red onion, sliced
• 1 cup, Bleu cheese salad dressing
• Bleu cheese crumbles

Directions

In a large bowl, mix all ingredients except blue cheese crumbles, ensuring that all veggies are evenly coated with salad dressing. Cover and chill for at least an hour or so, garnish with bleu cheese crumbles and serve.

Ingredients

• 2 cups, uncooked wild rice
• 2 small green peppers, chopped
• 1 large onion, chopped
• 2 tablespoons, butter
• 2 jars (4 ½ oz each) sliced mushrooms (drained)
• 4-6 bacon strips, cooked and crumbled
• 1 tablespoon, salt

Directions

In a large cooking pan, cook the wild rice as per the package directions. Meanwhile, in a frying pan, fry green peppers and onion in butter until tender and add mushrooms and salt; cook well. Now, stir into wild rice and add bacon.

Transfer this mixture into a baking dish, cover and bake in an oven at 350 °F for 30 minutes. Remove the cover and then bake again for another 5-10 minutes or until heated through.

Ingredients

• 1½ cups, all-purpose flour
• ½ cup, cornmeal, preferably stone-ground
• 1 tablespoon, baking powder
• ½ tablespoon, baking soda
• ½ tablespoon, salt
• 1/4 tablespoons, freshly ground pepper
• ½ cup, shredded extra-sharp Cheddar cheese

• 2 tablespoons, cold butter (cut into ½-inch cubes)
• ¾ cup, reduced-fat sour cream
• ¼ cup, finely chopped fresh chives
• 3-5 tablespoons, low-fat milk
• 1 tablespoon, honey, (optional)

Directions

In a food processor, mix together flour, cornmeal, baking powder, baking soda, salt, and pepper. Put the cheese and butter, and pulse again until the mixture turns pebbly with small oat-sized lumps.

Transfer the mixture to a large bowl and put sour cream, chives, and honey; stir well with a rubber spatula. Add 3 tablespoons milk, stirring constantly, until the dough comes together. Take a slightly floured surface, lightly pat the dough into a rectangle, about 9x5'' and having ½-inch thickness.

With the help of a large chef's knife, part the dough evenly into 12 biscuits and transfer them on an ungreased baking sheet. Bake the biscuits in a preheated oven at 350 °F for 14-16 minutes or until lightly browned on top and serve warm.