14 Potluck Dishes Everyone Will Want The Recipes For (2024)

Chances are you have everything you need to make this any-time-of-day tart in your kitchen already. Keeping the dish in its removable-bottom pan during travel ensures the pastry shell won't break; just don't forget to bring the pan home when you leave the party.

Get the recipe:Caramelized Onion and Bacon Tart

This versatile dip -- which goes with tortilla or pita chips, on top of nachos or in quesadillas -- will keep for two days in the refrigerator. In fact, letting it sit will help the spices (coriander and cumin) flavor the puree more deeply.

Get the recipe:Smoky Black Bean Dip

The best olives for this salad are the big, meaty green ones you can find in Middle Eastern markets. They have pits, but a good whack with the side of a chef's knife makes them easy to remove. You can serve this dish warm, chilled or at room temperature.

Get the recipe:Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous

Quinoa, dried cranberries, dried apricots, avocados, green onions and toasted slivered almonds come together to make an ideal side for grilled chicken or pork. It can sit out on the buffet table for a little longer than most dishes, since it doesn't contain any ingredients that will spoil quickly.

Get the recipe:Killer Quinoa Salad

Cutting the eggplant, zucchini and carrots into larger pieces (about an inch square) will ensure they don't become mushy as they sit, and the salad will benefit from their crunch.

Get the recipe:Lentil Ratatouille

In the former Soviet republics and Russia, plov (also known as pilaf) is a hearty one-pot rice dish. This version omits the lamb and relies on chickpeas for protein, making it a perfect vegetarian entrée.

Get the recipe:Chickpea Plov

Although all these sandwiches contain the same lemon-white wine vinegar tuna salad, their breads are different. Have a little fun and arrange them in a checkerboard pattern to keep people guessing.

Get the recipe:Garden Tuna Checkerboard Sandwiches

Using store-bought tortillas as extra wrappers around the seaweed is the trick to turning this Japanese favorite into an easy potluck dish. A simple, homemade wasabi mayonnaise offers a nice contrast to the crunchy cucumber.

Get the recipe:Shrimp-and-Avocado Sushi Rolls

This take on the well-known chicken-and-broccoli casserole is perfect for a large group, since each portion comes wrapped in its own crepe.

Get the recipe:Chicken Divan Crepes with Gruyère

Ground turkey breast, low-carb tortillas, fat-free black bean dip and reduced-fat cheeses keep this usually calorie-laden, one-dish meal healthy (so guests will have more room for guacamole and chips).

Get the recipe:Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

You can make the cheese sauce for this crowd-pleasing classic up to two days ahead of time and reheat it. Using a small pasta, like elbows, will make it easier to spoon out onto plates.

Get the recipe:Macaroni and Many Cheeses

Chef Marcela Valladolid likes to make these pockets for potlucks because they don't require serving utensils and are easy to transport. Similar to dulce de leche, cajeta is available in some Latin markets, or you can substitute caramel sauce. The empanadas are a sweet addition to a brunch buffet, or you can even serve them as dessert.

Get the recipe:Pineapple-Cajeta Empanadas

Bright and tangy, this cake will appeal to adults and children. Once frosted, it will keep in the refrigerator, loosely wrapped in foil or waxed paper, for up to three days.

Get the recipe:Sunny Lemon Cake

This traditional Southern dessert actually improves with age, so be sure to let it sit for at least four hours (or as long as overnight) before serving. This version from Maya Angelou includes all the classic ingredients.

Get the recipe:Banana Pudding