Potlucks. Depending on your point of view, these holiday gatherings are either an opportunity to show off your fabulous cooking skills or a cause for serious anxiety as you stress about preparing a dish that other people will actually want to eat. If you’re in the latter camp, it can be tempting to just pick up something from the grocery deli counter and call it a day. Why waste those hours in the kitchen when you can outsource the hard work to someone else?
Well, it turns out that you can still get into the potluck spirit even if you’re not a whiz in the kitchen. Here are seven easy potluck recipes you can bring to your next party.
1. Garlicky Spinach Dip with Hearts of Palm
Skip the store-bought chips and dip, and try this hearty spinach dip with homemade tortilla chips instead. The dip can be assembled a day ahead of time and stored in the refrigerator. When ready to serve, let it come to room temperature and then cook in a 350-degree oven for 40 minutes. Recipe from Health.
For the chips
- 22 (6-inch) corn tortillas, each cut into 8 wedges
- Cooking spray
- 1 teaspoon salt
For the dip
- 1¼ cups (5 ounces) shredded part-skim mozzarella cheese
- ½ cup (2 ounces) grated Asiago cheese, divided
- ½ cup fat-free sour cream
- 1 tablespoon minced fresh garlic
- 1 (14-ounce) can hearts of palm, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) block fat-free cream cheese, softened
- 1 (6½-ounce) tub light garlic-and-herbs spreadable cheese
Directions: Preheat oven to 375 degrees Fahrenheit.
To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle evenly with salt. Bake in oven for 15 minutes or until wedges are crisp and lightly browned.
Reduce oven temperature to 350 degrees Fahrenheit (if baking dip immediately).
To prepare dip, combine mozzarella, ¼ cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1½-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup Asiago. Bake for 40 minutes or until bubbly and lightly browned. Serve warm with chips.