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We typically don’t plan elaborate summer parties—we prefer impromptu get-togethers with friends. Although I love to be in the kitchen, it’s not the most social place to be when your guests are hanging out on the deck. Plus, this girl doesn’t really relish the flushed sunburn glow that comes from kitchen heat in the summer, if you get me.
When it comes to these get-togethers, I like to leave the main courses to the men and the grill. But I love to make easy, fresh side dish recipes that don’t require the use of an oven (or any other heat source, for that matter!).
When faced with last minute entertaining, I always take a simple approach to food—dips, salads and no-bake desserts full of fresh summer produce.
My go-to appetizer is homemade dill dip served with carrot and celery sticks and cherry tomatoes. Serving them up in individual shot glasses offers a little visual interest, and its grab-and-go portability makes them perfect for mingling.
When it’s hot outside, there’s nothing better than a crisp, cool salad. One of my favorites is an arugula salad with strawberries, goat cheese and almonds topped with a homemade poppyseed dressing. The beauty of this salad is that you can make it your own by interchanging the salad toppings. We also love this with spinach, feta and candied pecans—just use what you have on hand; I promise it’ll be amazing.
Finally, no party in this household is is complete without dessert. Last week, I had pineapple on hand, and I decided it would be absolutely divine folded into a simple no-bake bake dessert. A crunchy graham crust is layered with a cloud-like, pineapple-infused sweet cream cheese filling and finished with a dollop of fluffy whipped topping to create a five-star dessert in less than 10 minutes!
Summer Entertaining Recipes
Ingredients:
Fresh Dill Dip
- 1 cup reduced fat sour cream
- 1/2 cup reduced fat mayonnaise
- 2 tablespoons finely chopped Vidalia onion
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon finely chopped dill weed
- 1 teaspoon seasoned salt
- freshly ground pepper to taste
Strawberry Salad with Poppy Seed Dressing
For the Dressing
- 1/2 cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons finely grated Vidalia onion
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
For the Salad
- 5 ounces (about 4 cups) baby arugula
- 1 cup sliced strawberries
- 1/3 cup crumbled goat cheese
- 1/4 cup sliced almonds
No-Bake Pineapple Cheesecake
For the Crust:
- 3/4 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons granulated sugar (see note below)
- 12 ounces canned pineapple, pureed
- 1/2 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
- whipped topping, optional
- fresh pineapple, optional
Directions:
For the Fresh Dill Dip
- Combine all ingredients in a medium bowl.
- Season to taste with salt and pepper.
- Refrigerate until well chilled.
For the Strawberry Salad with Poppy Seed Dressing
- In a medium bowl, whisk together the sugar, poppy seeds, onion, vinegars and oil. Cover and refrigerate until ready to use.
- In a medium bowl, combine arugula, strawberries, goat cheese and almonds. Toss with desired amount of dressing to coat and serve immediately.
For the No-Bake Pineapple Cheesecake
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.
- Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
- If desired, garnish with additional whipped topping and fresh pineapple.
Notes:
Fresh Dill Dip Notes:
- Serve with a variety of fresh vegetables or pumpernickel bread.
No-Bake Pineapple Cheesecake Notes:
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.
- The amount of sugar you need will depend on the sweetness of your pineapple. I recommend tasting and adjusting the level of sweetness before filling your serving dishes.
- This recipe was modified on 5/15/16 to included only canned pineapple.
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This post is part of the BlogHer Summer Entertaining series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Home Depot and BlogHer.
What are your favorite easy, no-cook side dishes for parties at your house? Share your ideas in the comments below.
I’ve made your pineapple dessert, 3 times now, always a hit. I didn’t have bowls/ramikens the correct size so, I purchased plastic champagne flutes from our local dollar store. I made two layers in each flute, separating the layers, with slices of fresh strawberries, topped the top layer with a dollop of the cool whip, and immediately before serving I sprinkled just a wee pinch of cinnamon. Delicious!!! Making them for Fathers Day, again, next week. Thanks, I must try the dip and salad, too.
That’s great, Rita! I love the champagne flute idea!
I have tried other recipes substituting real whipped cream and although the taste was there, they didn’t set as well. I’ll be making these for my next turn to host. Thank you!!
Maureen-
I hope you get the chance to try them. Thanks for visiting.
-Jamie
I don’t know where my friend got the idea but she is making the carrot, celery & tomato with a ranch dip tomorrow for a bridal shower along with other food. She is using the small quilted jelly jars for containers. She makes jelly & jam so after another shower she is hosting (maybe there are other showers, too) she will use them for her jams and jellies, I assume. Another idea for containers.
Colleen-
The jars would be perfect for dips. Thanks so much for visiting.
-Jamie
This looks really wonderful! Can’t wait until summertime.
Thank you
Thanks so much for stopping by, Deb!
-Jamie
Can you use canned pineapple?
Yasmin, I’m sure that would be fine.
– Jamie
How big are the veggie shot glasses. I don’t know if I should buy 1 oz, 1.5 oz or 2 oz (because a bit of width is needed for the cherry tomatos
Ashley-
I no longer have the box, but I think they are 2 ounce glasses.
Jamie
I was wondering do you have to use fresh pineapple or can I use canned crushed pineapple?
Yvette,
I haven’t tried it with canned pineapple, but I’m sure it would work. Canned pineapple tends to be sweeter, so you might want to dial back the quantity of puree you add to the cheesecake layer, and just taste it. If it’s not sweet enough, go ahead and add the whole amount.
-Jamie
Where did you purchase the cute little glass serving dishes with the salad and cheesecake in them?
Hi Donna,
Those are from Pier 1. Thanks for stopping by!
-Jamie
Hi i was just wondering, where have you bought the glass pitcher that contains the dressing?
Hi Trifa,
Unfortunately, I purchased that pitcher at a flea market. I’m not sure where you’d find it again.
– Jamie
Trifa,
Forgive me! I just realized that pitcher is from Pier 1. I have a similar one from a flea market too.
– Jamie
oh, comment faire pour le traduire !! ces recettes sont si appétissantes !!! donnez moi la marche à suivre SVP !!
Un bonjour de France !!!!!!!