Another one that’s always popular is mono versions of the chicken meatballs for Ina Garten’s Italian Wedding Soup. https://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe-1945517.amp
It use chicken Italian sausage and ground white meat chicken.

Anonymous wrote:

Anonymous wrote:Vegetable pizza using croissants, topped with ranch cheese base, then raw veggies

Wtf?

Very common, this but with a ton more veggies than pictured.

https://www.pillsbury.com/recipes/easy-crescent-veggie-pizza/4b2c60ae-69e5-4a1a-bed1-219a69cd4514

Anonymous wrote:

Anonymous wrote:I cut up puffed pastry sheets to fit mini muffin tins and fill with a thicker version of spinach artichoke dip. Bake till the pastry browns.

I like to bring finger foods that people can take and eat away from the table. I've watched my nephews crowd around the dip trough for too long.

This will probably work with phyllo cups! It’ll be even less work.

You can also use Pillsbury flaky biscuit dough that comes in the refrigerated pop-open cans. 1/3 or 1/2 of each biscuit (pulled apart so the shape is still whole), stuffed into a mini muffin tin, filled with a spinach-artichoke type dip, and baked until browned. This is a Pampered Chef recipe that I learned years ago and it’s always popular. The filling I use is a mixture of diced tomatoes, basil, Parmesan and mayo.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have never not found rotel dip to be a huge hit. I understand DCUM will claim it’s disgusting but that’s fake- in real life people love it. Crock Pot with Velveeta, rotel, and seasoned ground beef with corn chips.

I have other things I’ll bring depending on the occasion but I promise this is always the most popular.

Yes, this! In our house we refer to it as Base-o Queso (because as you said there are fancier versions, and we're certainly capable of making them, and have tried - rarely are any more delicious).

Same with buffalo chicken dip (but please don't use canned chicken). Deeeelish with rotisserie.

I’m the poster you’re quoting and I totally agree - we also like Buffalo chicken dip (the franks red hot recipe) and use rotisserie. Canned chicken has actually never occurred to me to use, for anything. Canned crab or tuna, sure for salads

Get some pastries from the supermarket.

samosa pastry.

Anonymous wrote:

Anonymous wrote:I have never not found rotel dip to be a huge hit. I understand DCUM will claim it’s disgusting but that’s fake- in real life people love it. Crock Pot with Velveeta, rotel, and seasoned ground beef with corn chips.

I have other things I’ll bring depending on the occasion but I promise this is always the most popular.

Yes, this! In our house we refer to it as Base-o Queso (because as you said there are fancier versions, and we're certainly capable of making them, and have tried - rarely are any more delicious).

Same with buffalo chicken dip (but please don't use canned chicken). Deeeelish with rotisserie.

Anonymous wrote:Vegetable pizza using croissants, topped with ranch cheese base, then raw veggies

Wtf?

Anonymous wrote:I have never not found rotel dip to be a huge hit. I understand DCUM will claim it’s disgusting but that’s fake- in real life people love it. Crock Pot with Velveeta, rotel, and seasoned ground beef with corn chips.

I have other things I’ll bring depending on the occasion but I promise this is always the most popular.

Yes, this! In our house we refer to it as Base-o Queso (because as you said there are fancier versions, and we're certainly capable of making them, and have tried - rarely are any more delicious).

These are always a crowd pleaser -- https://www.gimmesomeoven.com/blue-cheese-stuffed-bacon-wrapped-dates/

Shrimp cocktail with various dipping sauces

Homemade focaccia with fresh pesto
Whipped goat cheese dip with crudite
Hummus and baba ganoush with pita bread

DHs homemade crab dip.

This is good hot or room temp. https://www.pillsbury.com/recipes/pepperoni-pizza-crescent-ring/4a3dc2c6-cada-4a48-bb75-5b25da109399

Shirazi salad with Persian cucumbers, tomatoes, red onion, dill, mint and lots and lots of lime juice. I use the nytimes recipe but there is a paywall. This is similar. I like light acidic foods in the summer. Fritos, pigs in a blanket, and velveeta are not what I like to eat any time of year, but especially not in the summer.

https://feelgoodfoodie.net/recipe/shirazi-salad/

Ottolenghi has lots of amazing salad recipes as well.