Apricots with Basil-Goat Cheese and Almonds
Cheese, nuts, and dried fruit are a classic combination. Put them together in a small stack that’s easy to pick up and enjoy.
Chorizo Deviled Eggs
Deviled eggs might be expected at a potluck, but topping with them with chorizo gives the party classic an unexpected twist. San Francisco Chef Ryan Pollnow also adds lemon zest and juice to the egg filling for extra zing.
Recipe: Chorizo Deviled Eggs
Green Olive Cheese Puffs
Mini cheese puffs baked to perfection and frozen until you need them for your next potluck? Yes, please.
Recipe: Green Olive Cheese Puffs
Greek Spinach Dip
Our favorite Greek flavors combine in one great dip. Serve with pita chips and lots of veggies for dipping.
Recipe: Greek Spinach Dip
Olives With Orange and Fennel
You can make these heavenly-flavored olives up to two weeks ahead of time. Keep them refrigerated until ready to serve and warm them gently in a microwave.
Recipe: Olives With Orange and Fennel
Eggplant Salsa
Winery owner Amelia Ceja uses this eggplant salsa to make bite-sized tostada appetizers. Make things easy on yourself and serve it with your favorite tortillas chips for dipping.
Recipe: Eggplant Salsa
Candied Rosemary Hazelnuts
We can’t get enough of these nuts from Portland chef Jason French. They’re great with cocktails! And the earthy candy coating is to die for.
Recipe: Candied Rosemary Hazelnuts
