Twenty people on the guest list and a grocery budget that will not stretch to catering: that is not a problem, it is just a different kind of menu. The trick is not cutting portions, it is picking dishes where one cheap base, beans, potatoes, pasta, popped corn, does most of the work and a few toppings do the rest.
Every recipe below feeds about twenty and lists a rough cost per serving, so you can see exactly where the money goes before you shop.
None of it needs a caterer, a rented chafing dish or a trip to a specialty store: grocery store basics, one big pot or one sheet pan, and a counter to lay it all out on.
A few of these dishes carry eggs, dairy, gluten or nuts, so flag that on a small card if anyone at the party eats around an allergy. Nothing here needs special equipment beyond what is already in the kitchen, though a slow cooker earns its keep keeping several of these warm at once.
If the guest list looks more like kickoff than a birthday, the 24 Super Bowl Party Food Ideas for a Crowd That Came Hungry runs the same cheap-and-generous math for game day. And once plates are full, 20 Fun Icebreaker Games People Actually Look Forward To gives hands something to do that is not just the phone.
This post contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
Table of Contents
- Big Pot of Chili
- Baked Potato Bar
- Pasta Salad
- Walking Tacos
- Sloppy Joe Sliders
- Popcorn Bar
- Sheet Pan Nachos
- Baked Ziti
- Taco Dip
- Classic Deviled Eggs
- Meatball Sliders
- Homemade Chex Mix
- Seven Layer Dip
- Hot Dog Bar
- Buffalo Chicken Dip
- Pigs in a Blanket
- Fresh Fruit Salad
- Rice Krispie Treats Bar
- Frequently Asked Questions
Big Pot of Chili
A pot this size looks like it cost more than it did, which is the whole point. Ground beef and two kinds of canned beans carry the volume, while a short list of pantry spices does the flavor work that an expensive cut of meat would otherwise have to do.
Watch the simmer, not the clock: chili is ready when it coats the back of a spoon rather than running off it. Keep it on low in a slow cooker through the party so it never sits lukewarm, and let people build their own bowl with cheese and sour cream rather than garnishing twenty bowls yourself.
If you are also running a hot dog bar, double this and ladle the extra over a hot dog instead of a bun.
Big Pot of Chili
Ingredients
- 3 pounds ground beef 80/20
- 2 large yellow onions diced
- 4 cloves garlic minced
- 3 15-ounce cans kidney beans, drained and rinsed
- 2 15-ounce cans pinto beans, drained and rinsed
- 2 28-ounce cans crushed tomatoes
- 1 6-ounce can tomato paste
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 2 cups beef broth
- Shredded cheddar sour cream and sliced green onion for serving
Instructions
- Set a large stockpot (at least 8-quart) over medium-high heat and add the ground beef and diced onion.
- Break up the beef with a wooden spoon and cook for 8 to 10 minutes, stirring occasionally, until no pink remains and the onion has softened.
- Drain excess grease from the pot, leaving about 1 tablespoon behind for flavor.
- Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
- Add the chili powder, cumin, smoked paprika, salt and pepper, and stir for 30 seconds to toast the spices against the hot pan.
- Stir in the tomato paste, crushed tomatoes, kidney beans, pinto beans and beef broth, scraping up any browned bits from the bottom of the pot.
- Bring the chili to a gentle boil, then reduce the heat to low, cover partially, and simmer for 35 to 40 minutes, stirring every 10 minutes.
- Check for doneness: the chili is ready when it has thickened enough to coat the back of a spoon and the beans are tender.
- Taste and adjust the seasoning with more salt or chili powder as needed.
- Ladle into a slow cooker or large pot set over low heat for serving, and set out bowls of shredded cheddar, sour cream and green onion alongside.
Good to Know
Baked Potato Bar
Nobody feels shorted at a potato bar, which is the quiet genius of it. A few dollars of russets turn into something each guest builds themselves, and self-serve means you are not plating twenty dinners one at a time.
The test for doneness is a knife, not a timer: it should slide to the center with zero resistance. Let the potatoes rest a few minutes before splitting them, so the steam does not scald the first person through the line.
Set the toppings out in small bowls rather than one big one, it reads as considered rather than dumped on a table.
Baked Potato Bar
Ingredients
- 20 medium russet potatoes about 8 ounces each
- 1/4 cup olive oil
- 2 tablespoons coarse salt
- 1 cup butter softened
- 2 cups sour cream
- 3 cups shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- 1 bunch chives chopped
- 2 cups steamed broccoli florets
- 2 cups salsa
Instructions
- Preheat the oven to 400°F and line two large sheet pans with foil.
- Scrub the potatoes under cold water and pat completely dry.
- Pierce each potato 4 to 5 times with a fork, then rub all over with olive oil and sprinkle with coarse salt.
- Arrange the potatoes in a single layer on the prepared sheet pans, leaving space between each one.
- Bake for 45 to 60 minutes, until a knife slides into the center with no resistance and the skin feels crisp.
- Let the potatoes rest for 5 minutes, then slice each one lengthwise and fluff the inside with a fork.
- Arrange the toppings, butter, sour cream, cheese, bacon, chives, broccoli and salsa, in small bowls along a table or counter.
- Keep the potatoes warm in a slow cooker set to low or wrapped loosely in foil until serving.
- Let guests split their own potato and build it from the toppings bar.
Good to Know
🛍 Shopping guide
Pasta Salad
Pasta salad is the dish that makes the whole table look fuller than it cost. A box of rotini turns into a bowl the size of a punch bowl once the vegetables and dressing go in, and it holds up at room temperature longer than almost anything else on this list.
Rinse the pasta cold right after draining, that single step keeps it from turning into a clump that nobody can serve themselves from. Then let it sit: an hour in the fridge is not optional, it is when the dressing actually soaks in.
This is the one dish here that genuinely improves a day ahead, so make it first and cross it off the list early.
Pasta Salad
Ingredients
- 2 pounds rotini pasta
- 2 pints cherry tomatoes halved
- 2 English cucumbers diced
- 2 red bell peppers diced
- 1 red onion finely diced
- 1 6-ounce can black olives, sliced
- 12 ounces mozzarella pearls
- 2 cups Italian dressing
- 1 cup grated parmesan
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste plus 1 tablespoon salt for pasta water
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- Cook the rotini according to the package directions until al dente, usually 9 to 11 minutes.
- Drain the pasta and rinse under cold water until it stops steaming, to keep it from clumping.
- Transfer the cooled pasta to the largest bowl available and add the tomatoes, cucumber, bell pepper, red onion, olives and mozzarella pearls.
- Pour the Italian dressing over the top and toss everything until evenly coated.
- Sprinkle in the parmesan and parsley, then season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour, until the pasta has absorbed the dressing and tastes seasoned all the way through.
- Give the salad one more toss and taste for seasoning right before setting it out, since pasta always drinks up a little more dressing as it sits.
Good to Know
Walking Tacos
There is no cleanup with walking tacos because there is no plate: the bag is the bowl. That alone makes them worth the price for a party where you would rather be talking than washing dishes.
The seasoned beef should cling to itself, not pool, before it goes anywhere near a chip bag. Keep it warm in a slow cooker through the party so people can come back for seconds whenever the mood strikes rather than on your schedule.
If anyone is gluten-sensitive, check the chip bag labels; most plain corn chips are fine, but flavored varieties can vary.
Walking Tacos
Ingredients
- 3 pounds ground beef
- 2 1-ounce packets taco seasoning
- 1 1/2 cups water
- 20 single-serve bags corn chips such as Fritos
- 4 cups shredded lettuce
- 3 cups shredded cheddar
- 2 cups diced tomato
- 2 cups sour cream
- 2 cups salsa
- 1 4-ounce jar sliced jalapenos
Instructions
- Brown the ground beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into crumbles, until no pink remains.
- Drain the excess fat, then stir in the taco seasoning and water.
- Simmer for 5 minutes, stirring occasionally, until the sauce has thickened enough to cling to the meat rather than pool in the pan.
- Set out the bags of corn chips and have each guest lightly crush the chips inside the unopened bag, then slit it open along one side.
- Spoon the seasoned beef directly into each bag over the chips.
- Top with lettuce, cheese, tomato, sour cream, salsa and jalapenos as desired.
- Hand over a fork and let everyone eat straight from the bag, no plate required.
Good to Know
Sloppy Joe Sliders
Sloppy joes get unfairly filed under childhood, but on a slider bun with a buttered, toasted top they read as something you planned rather than something you reached for. The cost stays low because one pan of meat fills twenty small buns instead of ten large ones.
Watch the sauce, not the clock: it is ready when it coats the back of a spoon and holds its shape rather than soaking straight through the bread. A short turn in the oven after assembly melds everything together without drying out the buns.
If the party leans toward a different occasion, the 14 Birthday Party Food Ideas Built on the Worktop, Not in the Oven has a whole set of no-bake options to run alongside this.
Sloppy Joe Sliders
Ingredients
- 3 pounds ground beef
- 1 large onion diced
- 2 cloves garlic minced
- 1 1/2 cups ketchup
- 1/3 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 20 slider buns
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and line a large sheet pan or two 9x13-inch baking dishes with foil.
- Brown the ground beef and onion together in a large skillet over medium-high heat for 8 minutes, until no pink remains in the meat.
- Drain off excess grease, then add the garlic and cook for 1 minute.
- Stir in the ketchup, brown sugar, Worcestershire sauce, mustard, tomato paste, salt and pepper.
- Simmer uncovered for 8 to 10 minutes, stirring often, until the mixture thickens enough to coat the back of a spoon and hold its shape on a bun.
- Slice the slider buns in half as a block, keeping the tops and bottoms connected, and set the bottoms in the prepared pan.
- Spread the sloppy joe mixture evenly over the bottom buns, then cap with the top half.
- Brush the tops with melted butter and bake for 8 to 10 minutes, until the buns are warmed through and lightly toasted.
- Slice into individual sliders and serve warm, straight from the pan.
Good to Know
Popcorn Bar
Popcorn costs almost nothing and looks like a dessert table once it is split into seasoned bowls. It also solves the problem of guests who arrive after the main spread is gone, there is always more kernels in the cupboard.
Pop it in batches and listen for the pace of the pops slowing down, that is the only timer you need. Season it in small bowls rather than all at once, a sweet batch and a savory batch read as two different snacks instead of one big one.
This is the cheapest item on the whole table, so it is worth running even alongside a full dinner.
Popcorn Bar
Ingredients
- 2 cups popcorn kernels or 10 bags microwave popcorn
- 1 cup melted butter
- 1 cup grated parmesan
- 1/2 cup ranch seasoning mix
- 1/2 cup cinnamon sugar
- 1 cup mini M&Ms
- 1 cup caramel sauce
- 1/4 cup chili lime seasoning
- Paper bags or small bowls for serving
Instructions
- Pop the popcorn in batches using an air popper, stovetop pot or microwave bags, until the popping slows to one pop every 2 to 3 seconds.
- Transfer the popped corn to one very large bowl or two medium bowls, discarding any unpopped kernels.
- Drizzle a portion of the popcorn with melted butter and toss, then divide it into the smaller bowls for seasoning.
- Sprinkle one bowl with parmesan, one with ranch seasoning, one with cinnamon sugar and one with chili lime seasoning, tossing each until evenly coated.
- Set the caramel sauce and M&Ms in small bowls alongside for guests who want a sweeter mix.
- Arrange all the bowls and seasonings together with a stack of paper bags.
- Let guests scoop a base of plain popcorn into their own bag and top it with whichever seasoning or mix-in they like.
Good to Know
🛍 Shopping guide
Sheet Pan Nachos
Nachos built on one sheet pan instead of a dozen individual plates stretch a pound of beef across twenty people without anyone noticing the math. The pan itself does the serving, which means one trip to the oven and no plating line.
The cheese is the test: it is ready the moment it bubbles at the edges of the pan, not a minute before. Add anything cold, tomato, sour cream, guacamole, after the pan comes out, or it just steams instead of staying fresh.
Serve it straight from the pan while the cheese is still pulling; nachos do not wait politely.
Sheet Pan Nachos
Ingredients
- 2 13-ounce bags tortilla chips
- 1 pound ground beef seasoned and cooked (or use leftover taco meat)
- 2 15-ounce cans black beans, drained and rinsed
- 4 cups shredded Mexican blend cheese
- 1 cup pickled jalapenos
- 2 cups diced tomato
- 1 cup sliced black olives
- 1 cup sour cream
- 1 cup guacamole
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400°F and line two half-sheet pans with parchment paper.
- Spread the tortilla chips in a single, slightly overlapping layer across both pans.
- Scatter the cooked beef, black beans and half the shredded cheese evenly over the chips.
- Top with the remaining cheese so every chip has a chance at a cheese pull.
- Bake for 8 to 10 minutes, until the cheese has fully melted and is bubbling at the edges of the pan.
- Remove from the oven and immediately scatter the jalapenos, tomato and olives over the hot cheese.
- Dollop sour cream and guacamole over the top and finish with the chopped cilantro.
- Serve directly from the sheet pan while the cheese is still pulling, since nachos wait for no one.
Good to Know
🛍 Shopping guide
Baked Ziti
Ziti is the dish that convinces people there was more money spent than there was. Ricotta and marinara stretch a box of pasta into something that looks like it took all afternoon, when most of that time is actually the oven working alone.
Cover it tight for the first stretch of baking so the inside steams through, then uncover to let the top go golden. Give it a real rest before cutting: slice too soon and the layers slide apart on the serving spoon instead of holding together.
Leave the sausage out entirely for a vegetarian-friendly pan and nobody at a mixed table will notice the difference.
Baked Ziti
Ingredients
- 2 pounds ziti pasta
- 2 24-ounce jars marinara sauce
- 3 cups ricotta cheese
- 1 egg
- 1/2 cup grated parmesan plus extra for topping
- 2 teaspoons Italian seasoning
- 4 cups shredded mozzarella
- 1 pound Italian sausage cooked and crumbled (optional)
- Salt to taste plus 1 tablespoon for pasta water
Instructions
- Preheat the oven to 375°F and bring a large pot of water to a boil with 1 tablespoon of salt.
- Cook the ziti for 2 minutes less than the package directs, so it stays firm, then drain.
- In a large bowl, stir together the ricotta, egg, parmesan and Italian seasoning until smooth.
- Add the drained ziti, marinara sauce and cooked sausage (if using) to the ricotta mixture and fold together until every piece of pasta is coated.
- Spread half the pasta mixture into a greased 9x13-inch baking dish (or two smaller dishes for a large crowd).
- Scatter half the mozzarella over the pasta layer.
- Spoon the remaining pasta mixture on top and finish with the rest of the mozzarella and a little extra parmesan.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the cheese is golden in spots and bubbling at the edges.
- Let the ziti rest for 10 minutes before cutting, so the layers hold together on the serving spoon instead of sliding apart.
Good to Know
Taco Dip
This is the dip that disappears before the main food even comes out, which makes it a smart thing to set out first while the oven handles everything else. Layers mean it looks finished with almost no technique required.
Beat the cream cheese completely smooth before it meets the beans, lumps are the only thing that makes this look unfinished. Give it the full chill time; the layers need to firm up enough to scoop cleanly rather than sliding into a mess on the first chip.
Build it the night before and add the lettuce and green onion the morning of, so nothing wilts before the party starts.
Taco Dip
Ingredients
- 2 16-ounce cans refried beans
- 2 8-ounce blocks cream cheese, softened
- 1 cup sour cream
- 1 1-ounce packet taco seasoning
- 2 cups shredded lettuce
- 2 cups diced tomato
- 2 cups shredded cheddar
- 1 cup sliced black olives
- 1/2 cup sliced green onion
- Tortilla chips for serving
Instructions
- Spread the refried beans in an even layer across the bottom of a 9x13-inch dish or large platter.
- In a bowl, beat the cream cheese, sour cream and taco seasoning together until completely smooth, with no lumps of cream cheese remaining.
- Spread the cream cheese mixture evenly over the beans.
- Scatter the shredded lettuce over the cream cheese layer.
- Top with the diced tomato, then the shredded cheddar.
- Finish with the black olives and green onion scattered over the top.
- Cover and refrigerate for at least 30 minutes, until the layers are cold and firm enough to scoop cleanly.
- Serve chilled with tortilla chips alongside for scooping.
Good to Know
Classic Deviled Eggs
Eggs are one of the cheapest proteins in the store and deviled eggs are still the plate that empties first at every party that has them. The cost per serving barely registers, which leaves room in the budget for something else on the table.
The ice bath is not optional: five minutes in it is what makes the shells peel clean instead of taking half the white with them. Pipe rather than spoon if you want the plate to look like effort went into it, a sandwich bag with the corner snipped off works as well as a piping bag.
Boil and peel up to two days ahead, then fill the morning of the party so they look freshly made.
Classic Deviled Eggs
Ingredients
- 20 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Smoked paprika for dusting
- 2 tablespoons chopped chives
Instructions
- Place the eggs in a large pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then cover, remove from the heat and let stand for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water for 5 minutes to stop the cooking.
- Peel the eggs once cool enough to handle, then slice each one in half lengthwise.
- Scoop the yolks into a bowl, keeping the whites intact on a tray.
- Mash the yolks with a fork until no large lumps remain, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
- Spoon or pipe the yolk mixture back into each egg white half, mounding it slightly above the surface.
- Dust the tops with smoked paprika and scatter the chives over the platter.
- Cover loosely and chill for at least 15 minutes before serving, so the filling firms up enough to hold its shape.
Good to Know
🛍 Shopping guide
Meatball Sliders
Frozen meatballs are one of the most forgiving shortcuts in the freezer aisle, and simmered in marinara they taste like they took far longer than twenty minutes. One meatball per bun keeps portion control simple without anyone feeling shorted.
Let the sauce thicken before anything touches a bun, otherwise the bread goes soft before the broiler even gets a chance. Watch the broiler closely in the last step: cheese goes from melted to burnt in under a minute under that kind of heat.
Simmer the meatballs a day ahead and reheat gently; the sauce only improves with the extra time to sit.
Meatball Sliders
Ingredients
- 60 frozen meatballs about 2.5 pounds, thawed
- 2 24-ounce jars marinara sauce
- 20 slider buns
- 3 cups shredded mozzarella
- 4 tablespoons butter melted
- 2 cloves garlic minced
- 2 tablespoons chopped parsley
Instructions
- Combine the meatballs and marinara sauce in a large pot and bring to a gentle simmer over medium heat.
- Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon and the meatballs are heated through.
- Preheat the oven broiler and line a sheet pan with foil.
- Slice the slider buns in half as a block and arrange the bottoms on the sheet pan.
- Place one meatball on each bottom bun and spoon a little extra sauce over the top.
- Sprinkle the shredded mozzarella generously over the meatballs.
- Broil for 1 to 2 minutes, watching closely, until the cheese is melted and just starting to brown in spots.
- Mix the melted butter with the garlic and parsley, brush it over the top buns, cap the sliders, and serve warm.
Good to Know
Homemade Chex Mix
This is the snack that does not need refrigeration, a serving spoon or even a bowl, just set it out and it holds all night. A box of cereal and a bag of pretzels turn into something that looks store-bought in the good sense.
Toss gently while pouring the butter mixture, cereal crushes if you stir it like soup. Give it the full hour in a low oven and stir every fifteen minutes, that slow bake is what makes it crisp instead of soggy.
It keeps for two weeks sealed, so it is one of the only things on this list worth making well before the party.
Homemade Chex Mix
Ingredients
- 9 cups Chex cereal corn, rice and wheat mixed
- 2 cups pretzel sticks
- 2 cups mixed nuts
- 6 tablespoons butter melted
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt
Instructions
- Preheat the oven to 250°F.
- In the largest bowl available, combine the Chex cereal, pretzel sticks and mixed nuts.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder and seasoned salt.
- Pour the butter mixture slowly over the cereal mix, tossing gently as you go so every piece gets coated without crushing the cereal.
- Spread the mixture in a single layer across two large rimmed sheet pans.
- Bake for 1 hour, stirring gently every 15 minutes, until the mix turns a light golden color and smells toasted rather than raw.
- Remove from the oven and spread the mix out on paper towels or a clean sheet pan to cool completely, about 20 minutes.
- Store in an airtight container or serve right away in large bowls.
Good to Know
🛍 Shopping guide
Seven Layer Dip
Seven layer dip earns its name by looking complicated while being entirely assembly, no cooking, no heat, no pan to wash afterward. The layers do the visual work that a garnish usually has to do on a cheaper dip.
Use a clear glass dish if you have one, the whole point of this recipe is seeing the stripes through the side. Spread each layer to the very edges before adding the next, gaps show once the dish is half scooped into.
Chill it the full thirty minutes; a warm layer of guacamole slides into the sour cream below it and the stripes blur together.
Seven Layer Dip
Ingredients
- 2 16-ounce cans refried beans
- 1 1-ounce packet taco seasoning
- 2 cups sour cream
- 2 cups guacamole store-bought or homemade
- 2 cups shredded Mexican blend cheese
- 2 cups diced tomato
- 1 cup sliced black olives
- 1/2 cup sliced green onion
- Tortilla chips for serving
Instructions
- Stir the taco seasoning into the refried beans and spread the mixture evenly across the bottom of a large glass dish or trifle bowl.
- Spread the sour cream in an even layer over the beans.
- Spoon the guacamole over the sour cream and smooth it out with the back of a spoon.
- Scatter the shredded cheese evenly over the guacamole.
- Top with the diced tomato, spreading it to the edges of the dish.
- Finish with the black olives and green onion scattered over the very top.
- Cover and refrigerate for at least 30 minutes, until all the layers are cold and hold together when scooped.
- Serve chilled, straight from the dish, with a wide bowl of tortilla chips alongside.
Good to Know
Hot Dog Bar
A hot dog bar costs less per serving than almost any other protein on this list and nobody questions why it is there. Grilled, boiled or just heated in a slow cooker, the hot dog itself is barely the point once the toppings table is set.
Toast the buns, do not skip it: a warm, slightly crisp bun holds up to toppings instead of going soft underneath them. Keep the bowls of chili and cheese sauce closest to the front of the line, they run out first.
Reuse the Big Pot of Chili above as a topping here and it stretches twice as far across two dishes.
Hot Dog Bar
Ingredients
- 20 hot dogs
- 20 hot dog buns
- 1 cup ketchup
- 1 cup yellow mustard
- 1 cup relish
- 1 cup diced onion
- 2 cups warm chili optional, use leftover chili
- 2 cups shredded cheddar
- 1 cup sauerkraut
- 1 4-ounce jar sliced jalapenos
Instructions
- Grill or boil the hot dogs for 8 to 10 minutes, turning occasionally, until plump and heated through in the center.
- Toast the buns lightly on the grill or under the broiler for 1 to 2 minutes, watching closely so they do not burn.
- Keep the hot dogs warm in a slow cooker on low or wrapped in foil until ready to serve.
- Arrange the ketchup, mustard, relish, onion, chili, cheese, sauerkraut and jalapenos in small bowls along the serving table.
- Set the buns in a basket or lined tray next to the hot dogs.
- Let each guest place a hot dog in a bun first, then move down the line choosing their own toppings.
- Replenish the toppings bowls as they empty, since the chili and cheese tend to go first.
Good to Know
Buffalo Chicken Dip
Rotisserie chicken from the deli counter is the budget move that makes this dip cheap: it is already cooked, already seasoned, and shreds in about two minutes. Everything else is just cream cheese and heat.
Bake until the edges bubble, not the center, the middle sets slightly as it cools and stays too hot to serve straight from the oven otherwise. Give it five minutes to settle before anyone dips a chip, the inside holds real heat longer than it looks.
Assemble it a day ahead unbaked and add a few extra minutes in the oven if it goes in cold.
Buffalo Chicken Dip
Ingredients
- 4 cups shredded cooked chicken rotisserie works well
- 2 8-ounce blocks cream cheese, softened
- 1 cup hot sauce such as Frank's RedHot
- 1 cup ranch dressing
- 2 cups shredded cheddar divided
- 1/2 cup crumbled blue cheese
- 1/2 cup diced celery
- Tortilla chips or crackers for serving
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Beat the softened cream cheese in a large bowl until smooth, then stir in the hot sauce and ranch dressing.
- Fold in the shredded chicken and 1 cup of the shredded cheddar until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- Scatter the remaining 1 cup of cheddar over the top.
- Bake for 20 to 25 minutes, until the dip is bubbling at the edges and the cheese on top has melted into golden patches.
- Remove from the oven and scatter the blue cheese crumbles and diced celery over the hot dip.
- Let it sit for 5 minutes before serving, since the center stays dangerously hot straight out of the oven.
Good to Know
Pigs in a Blanket
Two cans of crescent dough and a bag of cocktail sausages turn into forty pieces, which is the kind of ratio that makes this list worth keeping. Kids and adults both reach for them without needing to be convinced.
Roll from the wide end to the point so the dough covers the sausage completely, a loose roll unwraps itself in the oven. Watch for puffed, deep golden dough all over, pale spots on the underside mean a few more minutes are needed.
Assemble these the night before on the sheet pan, refrigerate unbaked, and bake straight from the fridge the next day.
Pigs in a Blanket
Ingredients
- 40 cocktail sausages or mini smoked sausages
- 2 8-count cans crescent roll dough
- 1 egg beaten
- 1 tablespoon sesame seeds optional
- 1/2 cup yellow mustard for dipping
- 1/2 cup ketchup for dipping
Instructions
- Preheat the oven to 375°F and line two sheet pans with parchment paper.
- Unroll the crescent dough and separate it along the perforated lines into triangles.
- Cut each triangle in half lengthwise to make two long, thin triangles.
- Place one cocktail sausage at the wide end of a dough triangle and roll it up toward the point.
- Place each wrapped sausage seam-side down on the prepared sheet pan, spacing them about 1 inch apart.
- Brush the tops lightly with the beaten egg and sprinkle with sesame seeds, if using.
- Bake for 12 to 15 minutes, until the dough is puffed and golden brown all over.
- Let the pigs in a blanket cool on the pan for 2 minutes, since the sausages hold heat longer than the dough suggests.
- Serve warm with small bowls of mustard and ketchup for dipping.
Good to Know
Fresh Fruit Salad
Fruit salad is the dish that balances a table full of cheese and fried chips, and in season it costs less than almost anything else here. Watermelon alone fills a bowl for pennies per serving.
Toss gently and lift from the bottom of the bowl rather than stirring, the melon bruises the berries if it gets tossed around too roughly. Keep the strawberries separate from the rest until the morning of the party, they turn mushy if they sit too long in the other fruits’ juice.
Honey and lime instead of sugar syrup keeps this one feeling lighter against everything else on the table.
Fresh Fruit Salad
Ingredients
- 1 whole watermelon cubed (about 8 cups)
- 1 cantaloupe cubed
- 2 pounds strawberries hulled and halved
- 2 pounds grapes
- 1 fresh pineapple cubed
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh mint
Instructions
- Cube the watermelon, cantaloupe and pineapple into bite-sized pieces and place them in the largest bowl available.
- Add the halved strawberries and whole grapes to the bowl.
- In a small bowl, whisk together the honey and lime juice until the honey loosens and blends in smoothly.
- Drizzle the honey-lime mixture over the fruit and toss gently with a large spoon, lifting from the bottom so the heavier melon does not bruise the berries.
- Cover and refrigerate for at least 30 minutes, until the fruit is chilled through.
- Scatter the chopped mint over the top just before serving.
- Serve in a large bowl with a serving spoon, or portion into individual cups for a grab-and-go option.
Good to Know
Rice Krispie Treats Bar
A pot of melted marshmallow and a box of cereal costs almost nothing and still reads as a dessert table once it is cut into squares and set out with toppings. This is the cheapest sweet thing on the entire list.
Press the cereal in gently rather than packing it down hard, a treat pressed too firm turns into something closer to a brick than a snack. Let it cool completely before cutting, a warm pan gives you smeared squares instead of clean edges.
Set the toppings bar out separately so guests decorate their own square instead of one flavor going on all of them.
Rice Krispie Treats Bar
Ingredients
- 1/2 cup butter
- 1 16-ounce bag mini marshmallows
- 1 teaspoon vanilla extract
- 10 cups Rice Krispies cereal
- 1 cup mini M&Ms
- 1/2 cup rainbow sprinkles
- 1 cup melted chocolate for drizzling
- 1/2 cup peanut butter melted and loosened
Instructions
- Melt the butter in a large pot over low heat.
- Add the mini marshmallows and stir constantly for 4 to 5 minutes, until completely melted and smooth with no lumps.
- Remove from the heat and stir in the vanilla extract.
- Add the Rice Krispies cereal and fold it in gently until every piece is coated in marshmallow.
- Press the mixture firmly and evenly into a greased 9x13-inch pan using a buttered spatula or your hands.
- Let the pan cool at room temperature for at least 30 minutes, until firm enough to hold a clean cut.
- Cut into 24 squares and arrange them on a tray.
- Set out small bowls of mini M&Ms, sprinkles, melted chocolate and melted peanut butter so guests can decorate their own square.
Good to Know
Frequently Asked Questions
How much does it cost to feed 20 people at a party?
Budget roughly $60 to $90 total for a spread of four or five dishes from this list, which comes out to about $3 to $4.50 per guest including sides and a simple dessert.
What is the cheapest party food to serve for a crowd?
Dishes built on beans, potatoes, pasta or popped corn cost the least, often $0.25 to $0.50 per serving, because a cheap starch makes up most of the dish and only the toppings add flavor.
What is the easiest party food to make for a large group?
A self-serve bar, whether baked potatoes, hot dogs or popcorn, wins on ease because it needs one big batch of the base while guests handle their own assembly.
How much food do I need for a party of 20 people?
Plan on about one pound of total food per guest, so roughly 20 pounds spread across mains, sides and dessert, split into three or four dishes so nothing runs out early.
What is the most budget-friendly protein for feeding a crowd?
Ground beef, chicken legs and canned or dried beans stretch furthest per dollar, especially mixed into a sauce or filling like chili or tacos rather than served as a standalone cut.
How many desserts should I plan for a party of 20 people?
One dessert yielding about 24 to 30 pieces usually covers a group of 20, with a few pieces left over for the people who always come back for seconds.
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