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Perfect Potluck Dishes For Your Campground & RV Park Parties





Don’t be the one who shows up to the potluck with a lame store-bought potato salad. Be the one who leaves with an empty dish and a list of people raving and requesting your recipe. These are perfect potluck dishes for your campground and RV park parties that will leave them craving more.

Appetizers & Dips


Finger foods are always a great way to go. They’re usually easy to eat and simple to make as well. Here are some appetizers and dips that are sure to be the hit of the party. Just make sure you come with the recipes in hand because people are going to be asking for them.

Pinwheel Roll-Ups


These are great because you can just pick them up and pop them in your mouth. Because they’re so simple, even picky eaters can enjoy them. They also keep really well in the fridge so you can make extra and keep them for those times when you need a quick snack.


Roll-ups


Ingredients:


2 (8 oz) packages cream cheese, softened to room temp.
1 packet dry ranch dressing mix
6 burrito-sized tortillas (any flavor works)
12 oz. sliced ham
Swiss cheese slices
1 C. shredded Colby jack cheese

Directions:


1. In a large bowl, beat the cream cheese with a hand mixer until smooth. Then add in the ranch dressing and mix until well blended.

2. Lay out the tortillas and spread the mixture over each.

3. Top each tortilla with ham & cheeses.

4. Roll up the tortillas tightly and wrap in plastic wrap to hold them in place. Chill in the refrigerator for at least 2 hours to bring the cream cheese back to a more solid state. They will then hold their shape.

5. Remove the plastic wrap and slice the rolled-up tortillas into 1” slices. Refrigerate until serving.

Deviled Eggs With a Kick


Deviled eggs are amazing, but what happens when you add some bacon and jalepeño to them? That little kick will leave your partygoers talking about them for a long time. They look really nice when they’re done too!

Deviled Eggs

Ingredients:


12 eggs
4 oz. cream cheese, softened to room temp.
¼ C. mayo
½ tsp. salt
½ tsp. pepper
1 jar pickled jalepeños
¼ C. of the liquid from the jalepeños
4 slices of cooked, crispy bacon

Directions:


1. Place the eggs in a pot and cover with water. Place on the stove and heat until boiling. Turn off the heat, cover with a lid, and let them sit for 10-12 minutes.

2. Place the pan under the faucet and run cold water into it. Let the eggs cool in the cold water. You can throw some ice in the water to speed up the process.

3. Peel the eggs and then slice them in half the long way. Scoop out the yolks, placing them in a large bowl, and set the empty white halves on a tray.

4. Add the cream cheese, mayo, salt, pepper, and the ¼ cup of liquid from the jalepeños into the bowl with the yolks. Using a hand mixer, beat on high until blended and smooth.

5. Dice 8 slices of jalepeños and 2 slices of bacon into small pieces and add them in. Mix until well blended.

6. Using a pastry bag, pipe the mixture into the egg halves.

7. Chop 12 pieces of the jalepeños in half and chop the remaining bacon into 8 pieces each. Place a halved jalepeño and a piece of bacon on top of each egg.

Keep these in an airtight container in the refrigerator until serving.

Beer Cheese Dip


This one you’ll want to label so if there are kids there the parents know to steer them clear from this one. It’s only a small amount but since it’s not cooked, it’s still alcoholic. This dip goes amazingly well with pretzels.

Beer Cheese

Ingredients:


2 (8 oz.) packages cream cheese, softened to room temp.
1 packet dry ranch dressing mix
⅓ C. beer (feel free to drink the rest while you make this)
2 C. shredded cheddar cheese
Pretzels to serve with it

Directions:


1. In a large bowl, beat the cream cheese and ranch dressing mix until smooth and well blended.

2. Add in the beer and beat until well blended.

3. Stir in the cheddar cheese. Chill until serving.

BLT Dip


Who needs a sandwich to get that oh-so-delicious taste of a BLT? With all the flavors coming together in this dip and the ability to dip anything you want in it, it’s a perfect replacement on a hot day. Check it out!

BLT Dip

Ingredients:


2 lb. bacon, cooked crisp & crumbled
3 green onions, diced
2 C. mayo
1 (16 oz.) tub sour cream
6 roma tomatoes, chopped
Toasted bread or crackers for serving

Directions:


1. In a large bowl, beat the mayo and sour cream until well blended.

2. Add in the tomatoes and some bacon and onion (reserve some for toppings). Mix by hand to incorporate so you don’t destroy the tomatoes.

3. Top with reserved bacon and onion.

Refrigerate until serving.

Salads


There’s nothing like a cool salad on a hot day. Many will bring store-bought salads that everyone is used to seeing. The ones that have little flavor and are obvious they’re from a store. But not you! You’ll bring your own creation that will stand out from the rest.

Greek Pasta Salad


This pasta salad is as colorful as it is flavorful. Since it’s a Greek pasta salad it incorporates veggies, pasta, and a delicious dressing. This can’t be beat!

Greek Pasta Salad

Ingredients:


½ C. olive oil
¼ C. red wine vinegar
1 clove garlic, minced
1 ½ tsp. fresh oregano, finely minced
¼ tsp. salt
⅛ tsp. pepper
1 lb. cooked, rinsed, and cooled rotini pasta
8 oz. cucumber, diced
¼ C. red onion, sliced
1 pint grape tomatoes, halved the long way
8 oz. feta cheese, cubed
½ C. kalamata olives, pitted

Directions:


1. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Set aside.

2. In a large bowl, combine pasta, cucumber, onion, tomatoes, cheese, and olives.

3. Top with dressing and toss to coat.

Keep chilled until serving.

Grape Salad


This is almost like dessert and a salad all in one. The cool, sweet flavor of the grapes meld wonderfully with dressing and offers a refreshing change to the typical salads found at a potluck. All you have to do now is figure out if you should put it at the salad or dessert end of the table!

Creamy Grape Salad

Ingredients:


1 (8 oz.) package cream cheese, softened to room temp.
1 C. sour cream
⅓ C. white sugar
2 tsp. real vanilla extract
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 Tbsp. brown sugar
3 Tbsp. pecans, chopped

Directions:


1. In a large bowl, beat the cream cheese, sour cream, white sugar, and vanilla until smooth and well blended.

2. Add grapes, tossing to coat them in the dressing.

3. Sprinkle with brown sugar and chopped pecans.

Keep chilled until serving.

Loaded Baked Potato Salad


This is not your grandma’s boring potato salad! This one has a hearty flavor and even those who hate potato salad will love it! With the bacon on top, no one can resist trying it, and they will inevitably be back for more!

Loaded Baked Potato Salad

Ingredients:


5 lbs. russet potatoes
1 C. sour cream
½ C. mayo
1 tsp. onion powder
½ tsp. salt
¼ tsp. pepper
1 ½ C. shredded cheddar cheese
1 lb. bacon, cooked crisp and crumbled
2 Tbsp. finely sliced chives

Directions:


1. Preheat the oven to 350° F.

2. Wash and poke holes in each potato. Place on a baking sheet and bake for 1 ½ hours or until tender. Place in refrigerator to cool.

3. In a large bowl, mix the sour cream, mayo, onion powder, salt, and pepper.

4. Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture. Toss to coat.

5. Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.

6. Once your salad is in your serving bowl, top it with the remaining cheese, bacon, and chives.

Keep refrigerated until serving.

Hot Dishes


There never seems to be enough hot dishes at potlucks. Maybe because all the desserts and salads are easier to make (or buy pre-made). Be the party savior and come with something savory and delicious that people will love. These hot dishes are relatively easy to make too so you won’t be stuck in the kitchen all day.

Pork & Beans


Doctor up that can of beans with a few extra steps. You’ll be surprised how much these extras do and your guests will want to know what brand of beans you bought. You can then scoff at them and say, “You won’t find this recipe in the store!” They don’t need to know that you started with a can.

Pork and Beans

Ingredients:


1 lb. bacon, chopped into 1” pieces
1 medium onion, diced
2 cloves garlic, minced
½ C. packed brown sugar
½ C. ketchup
2 tsp. yellow mustard
¼ tsp. chili powder
1 (31 oz.) can pork & beans

Directions:


1. Preheat oven to 350° F.

2. Fry the bacon chunks in a frying pan until crisp. Remove from pan and place them on a paper towel-lined plate to drain. Keep the grease in the pan.

3. Cook the onion in the bacon grease until tender. Toss in the garlic and cook for 30 seconds. Remove from heat.

4. Grease a 2-quart casserole dish and set aside.

5. In a large bowl, combine the brown sugar, ketchup, mustard, and chili powder. Mix until well blended.

6. Add in the bacon, onion, garlic, and beans and mix until combined.

7. Pour the mixture into the casserole dish and bake uncovered for an hour.

Stir before serving.

Hash Brown Casserole With Ham


Bring a delicious and cheesy potato dish but skip the peeling and chopping. This one uses frozen hash browns so you can skip all that mess. The partygoers however will be none the wiser to the fact that you didn’t slave away at this dish because it tastes amazing!

Hash brown casserole

Ingredients:


1 (10 ¾ oz.) can cream of chicken soup
1 (16 oz.) carton sour cream
1 (30 oz.) package frozen shredded hash browns
2 C. diced cooked ham
8 oz. American cheese, cubed
½ tsp. onion powder
¼ tsp. black pepper
2 C. cornflakes
6 tablespoons butter, melted

Directions:


1. Preheat the oven to 350° F.

2. In a large bowl, whisk together the soup and sour cream.

3. Stir in the hash browns, ham, cheese, onion powder, and pepper.

4. Pour the mixture into a large casserole dish and set aside.

5. In a small bowl, combine the cornflakes and melted butter, mixing to coat all the flakes.

6. Sprinkle the buttered cornflakes over the top of the casserole and bake uncovered for 1 hour.

Meatballs


Start with frozen meatballs and then add a delicious sauce. This one is a crockpot recipe so you can toss it in and forget it until it’s potluck time. There’s nothing like a good dish that practically makes itself.

Meatballs

Ingredients:


1 (32 oz.) bag frozen meatballs (fully cooked)
1 (14 oz.) bottle of ketchup
¼ C. steak sauce
6 cloves of garlic, minced
1 tsp. Dijon mustard

Directions:


1. Place the meatballs in your crockpot.

2. In a small bowl, combine the remaining ingredients.

3. Pour the mixture over the meatballs and cook on low for 3-4 hours.

Bring your A-game to the potluck with one of these amazing dishes. Let us know how they turned out for you and what the guests thought of them in the comments below.


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