36 Fresh & Fun Picnic Food Ideas Perfect for Sunny Days

There’s just something about a sunny day that makes me want to pack up some yummy food and head outside. Whether it’s the local park, our backyard, or even just a shady spot at the beach, summer picnics are one of my favorite ways to slow down and enjoy time with the kids. We lay out a big blanket, pass around the snacks, and just hang out – it’s simple, but always feels a little special.

Over the years, I’ve tried all kinds of picnic foods – some that totally flopped in the heat (note to self: no more mayo-heavy anything), and others that have become tried-and-true family favorites. I love finding recipes that are easy to make ahead, pack well, and don’t require a ton of utensils. Bonus points if the kids actually eat them without complaining, ha!

So today I’m sharing 36 fresh and fun picnic food ideas that are perfect for sunny days. From light sandwiches and colorful salads to fun little treats that travel well, there’s a little something for everyone here. Hopefully you’ll find a few new favorites to take along on your next outdoor adventure!

1. Caprese Skewers

Caprese skewers are always a hit in our house – they’re so simple, but feel a little fancy too. I love how they come together in just a few minutes, and there’s no mess when you’re out at the park or beach. The combo of juicy tomatoes, fresh basil, and creamy mozzarella is just so summery. Sometimes I’ll drizzle a little balsamic glaze on top if I’m feeling extra!

You can read more about this recipe and get a printable recipe card here.

Servings: 12 skewers

Ingredients:

• 12 cherry tomatoes

• ½ cup mozzarella pearls

• 24 fresh basil leaves

• 1 tbsp balsamic glaze

• ½ tsp black pepper, or to taste

• Skewers or toothpicks

Instructions:

1. On a skewer place 2 small pearls of mozzarella.
2. Then add a basil leaf. You can fold it double if it’s too big.
3. Then add a cherry tomato.
4. Then add another basil leaf.
5. And add 2 small mozzarella pearls again.
6. Repeat until you run out of ingredients.
7. Drizzle with balsamic glaze and season with black pepper to taste.

2. Caprese Ladybug Appetizers

Okay, these Caprese Ladybug Appetizers are just too cute – not gonna lie, I made them once just to impress the kids, and now they ask for them all the time. They’re a fun little twist on classic caprese, and perfect if you wanna add a playful touch to your picnic spread. Plus, they come together pretty quick and always get a few “oohs” and “ahhs” when I set them out!

You can read more about this recipe and get a printable recipe card here.

Servings: 16 ladybugs

Ingredients:

• 4 balls Bocconcini or Mozzarella (each sliced into four pieces)
• Sea Salt
• Fresh Basil
• 8 Cherry or Grape Tomatoes
• 4 Pitted Black Olives, cut in quarters
• Balsamic Glaze

Instructions:

1. Place the cheese slices on a platter and sprinkle with a small pinch of sea salt.
2. Top each piece of cheese with 1 basil leaf.
3. Cut the tomato in half from top to bottom. Then make a small slit in each half to create the wings.
4. Place the half tomatoes on the basil.
5. Place the olive heads in place.
6. Use a decorating tip or toothpick to place dots of balsamic glaze onto the backs of the ladybugs.

3. Asian Sticky Wings

These Asian Sticky Wings are seriously packed with flavor – they’ve got that sweet, savory, slightly spicy thing going on that keeps you coming back for more. I usually make a big batch because they disappear fast (especially if my husband spots them first). They’re a little messy, sure, but totally worth it, and they still taste amazing even at room temp, which makes them great for picnics or casual outdoor get-togethers.

Servings: 8

Ingredients:

• 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons brown sugar
• 3 tablespoons rice vinegar
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• 1/4 cup sesame oil
• 6 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 teaspoons Chinese five-spice powder
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 4 tablespoons water (to thicken sauce)
• 2 tablespoons sesame seeds, toasted
• 1 scallion, finely sliced

Instructions:

1. In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.

2. Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.

3. Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper, and place wire racks on top of each sheet.

4. Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings for 35–40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.

5. While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for 5–7 minutes until slightly reduced. Stir in the cornstarch slurry and continue to simmer for another 2–3 minutes until thickened and sticky.

6. Once the wings are cooked, remove them from the oven and transfer to a large mixing bowl. Pour the thickened sauce over the wings and toss until evenly coated.

7. Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions.

8. Serve hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.

4. Avocado Deviled Eggs

Avocado Deviled Eggs are one of those little upgrades that makes a classic feel totally new. The avocado makes the filling super creamy, and it adds a fresh twist that just works – especially in the summer. I started making these when I had a few extra avocados to use up, and now they’re a picnic staple. They’re easy to prep ahead and always disappear fast from the tray!

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 6 eggs
• 1 avocado
• 2 tbsp sour cream
• ½ lemon, juiced
• Salt, to taste
• Black pepper, to taste
• Parsley, for garnish
• Paprika powder, for garnish

Instructions:

1. Fill a pot with water and bring it to a boil over medium-high heat.
2. Once the water is boiling, carefully add the eggs and cook for 8-10 minutes.
3. After the eggs are done, remove them from the boiling water and place them in a bowl of ice water to cool.
4. While the eggs cool, peel and mash the avocado in a separate bowl.
5. Slice the cooled eggs in half lengthwise, removing the yolks and adding them to the mashed avocado.
6. Stir in the sour cream, lemon juice, salt, and pepper until the mixture is smooth and well combined.
7. Gently rinse the egg whites to remove any leftover residue and pat them dry.
8. Spoon or pipe the avocado and yolk mixture back into the egg whites.
9. If desired, garnish with paprika powder and parsley for a burst of flavor and color.

5. Corn Dogs

Corn dogs bring all the nostalgic fair vibes, and honestly, they’re just plain fun to eat – especially when you’re outside enjoying a sunny day. Sometimes I make mini ones for the kids, and they think it’s the best thing ever. They hold up great in a picnic basket, and I usually pack a little container of ketchup and mustard on the side for dipping. Total comfort food and always a crowd-pleaser!

Servings: 6

Ingredients:

• 6 hot dogs
• 6 wooden skewers or sticks
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg
• 3/4 cup buttermilk (or you can use regular milk with a tablespoon of vinegar or lemon juice added)
• Vegetable oil, for frying

Instructions:

1. Dry the hot dogs with paper towels. Skewer each hot dog with a wooden stick, making sure the stick is centered and inserted about halfway up the hot dog.

2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs—add a little more buttermilk if needed.

3. Pour vegetable oil into a deep fryer or large pot, making sure there’s enough to fully submerge the corn dogs. Heat the oil to 350°F (175°C), using a thermometer to check the temperature for accuracy.

4. Pour the batter into a tall glass for easy dipping. Dip each skewered hot dog into the batter, coating it completely. Let the excess batter drip off briefly, then carefully lower the corn dog into the hot oil.

5. Fry the corn dogs in batches, if needed, for about 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.

6. Remove the cooked corn dogs from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

7. Serve the corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.

6. Crispy Falafel Wrap with Tzatziki & Pickled Onions

This crispy falafel wrap is one of my personal picnic faves – it’s packed with flavor, super satisfying, and just feels a little more exciting than your average sandwich. The crunchy falafel, cool tzatziki, and tangy pickled onions make such a good combo. I like to wrap them up tight in parchment so they’re easy to grab and eat on the go. Even the kids have started asking for “the green ball wraps,” which cracks me up every time!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

For the Falafel:

• 1 ½ cups cooked chickpeas (from a can or home cooked)
• ½ small red onion, chopped
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp baking soda
• 2 tbsp all-purpose flour
• Salt & black pepper, to taste
• 2 tbsp olive oil

For the Tzatziki:

• ½ cup Greek yogurt
• ½ small cucumber, grated & squeezed dry
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill finely chopped
• Salt & black pepper, to taste

For Assembly:

• 4 large flatbreads/pita wraps
• ½ cup pickled onions
• ½ cup pickled radishes
• ½ cup shredded lettuce or baby greens
• ½ cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese (optional)
• Fresh herbs to garnish

Instructions:

1. In a food processor, pulse the cooked chickpeas, onion, garlic, herbs, cumin, paprika, baking soda, flour, salt, and pepper until the mixture is combined but still slightly chunky. Refrigerate for 15 minutes to help it set.

2. Shape the mixture into small round patties, about 1.5 inches wide. Heat olive oil in a pan over medium heat and cook the falafel for 3–4 minutes per side, until crispy and golden brown. Drain on a paper towel-lined plate.

3. In a bowl, mix together the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs to make the tzatziki sauce. Season with salt and pepper to taste.

4. Warm the flatbreads slightly.

5. Spread a generous layer of tzatziki sauce over each flatbread.

6. Add the falafel, followed by shredded lettuce or greens, cherry tomatoes, pickled onions, radishes, and crumbled feta.

7. Garnish with fresh herbs and an extra drizzle of tzatziki sauce.

8. Wrap or fold the flatbreads, depending on their type, and serve immediately.

7. Everything Bagel Cucumber Rolls with Smoked Salmon

These Everything Bagel Cucumber Rolls are such a fun little bite – cool, crunchy, and packed with flavor thanks to the smoked salmon and everything bagel seasoning. I started making them when I wanted something lighter for picnics that still felt a bit special. They’re easy to prep ahead, no utensils needed, and they disappear fast whenever I bring them along. Plus, they look super cute on a tray, which never hurts!

You can read more about this recipe and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 1 English cucumber
• 4 ounces cream cheese, softened
• 1 tablespoon fresh dill, chopped (optional)
• Everything bagel seasoning
• 4 ounces smoked salmon, thinly sliced

Instructions:

1. Begin by preparing all of your ingredients.
2. Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips.
3. Arrange the cucumber slices on a flat surface and gently pat them dry with paper towels.
4. Spread a layer of cream cheese over each cucumber slice.
5. Generously sprinkle everything bagel seasoning on top of the cream cheese.
6. Layer the smoked salmon over the cream cheese and add the dill if using.
7. Carefully roll up each cucumber strip.
8. Place the rolls in the refrigerator for at least 30 minutes to let the flavors combine and chill.
9. Before serving, cut the cucumber rolls into smaller, bite-sized pieces.
10. Arrange them on a platter, and enjoy your tasty Everything Bagel Cucumber Rolls with Cream Cheese and Smoked Salmon!

8. Mini Piggies in a Blanket

Mini Piggies in a Blanket are a forever favorite around here – totally nostalgic and always the first thing to vanish at any picnic or party. They’re bite-sized, kid-approved, and honestly, the grown-ups love them just as much. I usually bake them the night before and pack them up with a little container of mustard or ketchup for dipping. No fuss, just fun!

You can read more about this recipe and get a printable recipe card here.

Servings: 24 mini pigs in blankets

Ingredients:

• 1 refrigerated can of croissant dough (with 12 croissants)
• 24 cocktail sausages (pre-cooked)
• 1-2 eggs, beaten (for egg wash)
• 1 tsp poppy seeds, for sprinkling

Instructions:

1. Preheat your oven to the temperature indicated on the croissant dough package, usually around 350°F (175°C).
2. Open the refrigerated can of croissant dough and carefully unroll it. You’ll find 12 triangular pieces of dough.
3. Cut along the perforated lines of the dough triangles to make 24 smaller triangles. This will provide enough dough to wrap around each mini sausage.
4. Take one of the smaller dough triangles and place a mini sausage at the wide end. Roll the dough around the sausage. Repeat with all the sausages and dough triangles.
5. In a small bowl, beat the eggs. Using a pastry brush or your fingers, lightly brush each wrapped sausage with the beaten egg to help the dough brown nicely during baking.
6. Sprinkle poppy seeds over the egg-washed dough-wrapped sausages for a pleasant visual appeal and a subtle nutty flavor.
7. Place the prepared mini pigs in a blanket on a baking sheet lined with parchment paper, leaving some space between each one for even baking.
8. Bake for about 15-18 minutes, or until the pigs in a blanket are golden brown and the dough is cooked through.
9. Once baked, remove from the oven and let them cool slightly before serving.
10. Enjoy your delicious homemade mini pigs in a blanket with your favorite dipping sauces like ketchup, mustard, or barbecue sauce!

9. Mini Salmon Quiches

These Mini Salmon Quiches feel a little fancy but are secretly super easy to make. I love how they can be served warm or cold, which makes them perfect for picnics or brunchy outdoor get-togethers. The combo of flaky crust, savory salmon, and creamy filling is just so good. I usually tuck a few into the picnic basket and feel extra proud when someone asks, “Wait, you made these?”

You can read more about this recipe and get a printable recipe card here.

Servings: 12 mini quiches

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and cubed
• 2-3 tablespoons ice cold water
• Pinch of salt

For the Filling:

• 1/2 cup smoked salmon, chopped
• 1/2 cup grated cheddar or Gruyere cheese
• 4 medium eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped dill to garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a mini muffin tin.
3. In a bowl, combine the flour and salt. Add the cubed butter and blend until the mixture resembles coarse crumbs.
4. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough starts to come together.
5. Roll out the dough on a floured surface and cut into circles to fit the cups of your mini muffin tin.
6. Press the dough circles into the cups to form mini crusts. Use a fork to prick the bottoms to prevent puffing. Place the tin in the fridge while you prepare the filling.
7. In a bowl, whisk together the eggs, cream, salt, and pepper until fully combined.
8. Add a small amount of chopped salmon and grated cheese into each mini crust.
9. Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
10. Place the muffin tin in the oven and bake for 15-20 minutes, or until the quiches are set and golden on top.
11. Once done, allow the quiches to cool for a few minutes before carefully removing them from the muffin tin.
12. Garnish with chopped dill before serving.

10. Smashed Potato Salad

This Smashed Potato Salad has quickly become one of my picnic go-tos – it’s warm, crispy, creamy, and full of flavor in every bite. I start by boiling baby potatoes until they’re tender, then smash them and roast them in the oven until the edges get golden and crispy (honestly, it’s hard not to snack on them right off the pan).

What really brings it together is the creamy dressing – made with Greek yogurt, mayo, a little Dijon, and lemon juice for some tang. Once the potatoes are all crispy, I toss them with the dressing, red onion, parsley, and dill, and it turns into the kind of potato salad people actually get excited about.

It’s delicious warm or at room temp, which makes it perfect for picnics or potlucks. Every time I make it, someone asks for the recipe – which is always the best kind of compliment, right?

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1.5 pounds baby potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
3. Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
4. Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
5. Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.
6. While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
7. In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Pour the dressing over the salad and toss gently to combine.
8. Serve the potato salad warm or at room temperature. Enjoy!

11. Sun-dried Tomato & Turkey Pinwheel Sandwiches

These Sun-dried Tomato & Turkey Pinwheel Sandwiches are such a fun, no-fuss option for summer picnics. I love how they look all cute and swirly, but they’re actually super easy to throw together. The sun-dried tomato spread adds a little punch of flavor that makes them feel extra special, even though they’re made with simple ingredients.

They hold up really well in the cooler, and the kids think anything rolled up is automatically more fun to eat. I usually slice them up and layer them in a container with some parchment in between – it makes them easy to grab and keeps them looking nice too!

You can read more about this recipe and get a printable recipe card here.

Servings: 12 pinwheels

Ingredients:

Sun-Dried Tomato Spread:

• 2 oz cream cheese, at room temperature
• 2 tbsp sun-dried tomatoes in oil, drained and chopped
• 2 tbsp mayonnaise
• 4-5 dashes Tabasco sauce
• kosher salt
• ground black pepper

Pinwheel Sandwiches:

• 2 tortilla wraps, 9 inch
• 150-200 g sliced turkey breast
• 4-6 leaves of lettuce, boston or butter lettuce
• 6 slices cheese, cheddar, provolone, or monterey jack, or havarti

Instructions:

1. Make the sun-dried tomato spread: Combine the cream cheese, sun-dried tomatoes, mayonnaise, Tabasco sauce, in a small bowl until well blended. Season to taste with salt and pepper.
2. Lay out the tortillas and start to assemble. Spread the cream cheese mixture over the entire surface of the tortillas.
3. Cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end because the ingredients will shift when you roll the tortilla. Lay cheese and lettuce along the center of the tortilla.
4. Roll the tortilla up, tightly, towards the side that has the deli meat set back from the edge.
5. Store in the fridge, seam side down, in a baking dish or wrapped in plastic wrap until ready to serve.
6. Slice into 1 inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure if desired.

12. Avocado Salad

This Avocado Salad is one of those easy, fresh dishes I always find myself making once the weather warms up.  I love serving it at picnics because it comes together in minutes and pairs well with pretty much everything else in the basket. Just give it a gentle toss right before serving so the avocado stays nice and pretty. It’s a great way to sneak something healthy and delicious onto the spread!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 2 avocados
• 1 lbs. cherry tomatoes
• 1 English cucumber
• ½ red onion
• 1 lemon, juiced
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Wash all the produce.

2. Cut the cucumber into quarters lengthwise, then dice it and add to a bowl.

3. Halve the cherry tomatoes and add them to the bowl.

4. Peel and dice the avocados, then add them to the bowl.

5. Thinly slice the red onions and add them to the bowl.

6. Juice the lemon and sprinkle the juice over the ingredients.

7. Add the olive oil to the bowl.

8. Season with salt and pepper to taste.

9. Toss everything together until well combined.

10. Chill before serving.

13. Chopped Chicken Salad

This Chopped Chicken Salad is my kind of picnic food – fresh, filling, and full of flavor in every bite. I toss together cooked chicken, crisp veggies, and whatever crunchy extras I have on hand, then drizzle it all with a zesty dressing. It’s super easy to prep ahead, and it holds up really well, even after sitting for a bit in the cooler. Perfect for scooping onto lettuce leaves, stuffing in a pita, or just eating straight with a fork!

You can read more about this recipe and get a printable recipe card here!

Servings: 4

Ingredients:

For the Salad:

• 2 cups shredded rotisserie chicken
• 4 cups chopped iceberg lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup red onion, thinly sliced
• 1 ripe avocado, diced
• 4 slices cooked bacon, chopped
• 1/4 cup crumbled feta cheese

For the Honey Mustard Dressing:

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine iceberg lettuce, cherry tomatoes, cucumber, red onion, avocado, bacon, and rotisserie chicken. Sprinkle with crumbled feta cheese.

2. In a small bowl or jar, whisk together Dijon mustard, honey, olive oil, lemon juice, salt, and pepper until smooth and emulsified.

3. Drizzle the honey mustard dressing over the salad and toss gently to combine. Serve immediately and enjoy!

14. Cobb Salad with Hard Boiled Eggs & Bacon

This Cobb Salad with Hard Boiled Eggs & Bacon is a total picnic win – it’s hearty, colorful, and packed with all the good stuff. I layer it up with crisp lettuce, juicy tomatoes, grilled chicken, avocado, and of course, plenty of crispy bacon and chopped eggs. It’s the kind of salad that feels like a full meal, and I usually bring the dressing on the side so everything stays nice and fresh until we’re ready to eat.

You can read more about this recipe and get a printable recipe card here!

Servings: 4

Ingredients:

• 2 cups iceberg lettuce, chopped
• 2 large hard-boiled eggs, chopped
• 4 slices cooked bacon, crumbled
• 1 chicken breast, grilled or roasted, chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup blue cheese or feta cheese, crumbled
• ¼ cup red onion, thinly sliced (optional)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar (or lemon juice)
• Salt and pepper to taste

Instructions:

1. Cook the bacon until crispy and crumble it.

2. Boil the eggs and chop them.

3. Grill or roast the chicken breast, then chop it into bite-sized pieces.

4. Dice the avocado and halve the cherry tomatoes.

5. In a large bowl, arrange the chopped iceberg lettuce as the base.

6. Arrange the chopped chicken, hard-boiled eggs, bacon, avocado, tomatoes, and cheese on top in rows or sections for a traditional Cobb salad look.

7. In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), salt, and pepper. Taste and adjust the seasoning as needed.

8. Drizzle the dressing over the salad or serve it on the side. Toss everything together or enjoy the separate sections for a colorful and fresh meal.

15. Italian Chopped Salad

This Italian Chopped Salad is one of my favorite make-ahead picnic dishes – it’s bold, zesty, and loaded with flavor. I pile in chopped romaine, salami, mozzarella, tomatoes, and peppers, then toss it all in a tangy Italian dressing. It’s hearty enough to hold its own as a main dish, but also works great as a side. Plus, it holds up well in the cooler and tastes even better after the flavors have had a little time to mingle!

Servings: 4

Ingredients:

For the Salad:

• 4 cups of Romaine lettuce, chopped
• 1 cup of cherry tomatoes, halved
• 1 cup of cucumber, diced
• 1/2 cup of red onion, thinly sliced
• 1/2 cup of black olives, pitted and sliced
• 1/2 cup of fresh mozzarella cheese, cubed
• 1/2 cup of green bell peppers, diced
• 1/4 cup of banana peppers, sliced
• 1/4 cup of salami, sliced
• 2 tablespoons of chopped fresh basil
• 2 tablespoons of chopped fresh parsley

For the Zesty Dressing:

• 1/2 cup extra-virgin olive oil, preferably labeled “extra-light tasting”
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice (from 1 or 2 lemons)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon sugar

Instructions:

1. Chop, dice, and slice all the ingredients listed in the salad ingredients section.

2. In a deep glass, combine all the dressing ingredients and use an immersion blender to mix them thoroughly.

3. Layer the salad in the following order: start with the chopped lettuce, then add the halved cherry tomatoes, diced green bell peppers, diced cucumbers, cubed mozzarella cheese, sliced salami, thinly sliced red onions, black olives, banana peppers, and the chopped basil and parsley.

4. Top the layered salad with the prepared zesty dressing.

16. Kofte Kebabs

Kofte Kebabs are always a hit at our summer picnics – they’re flavorful, filling, and so easy to pack. I make them with ground beef or lamb, lots of herbs and spices, and shape them into little oblong patties that cook up beautifully on the grill or in the oven. They’re great warm or at room temp, and I love serving them with a side of tzatziki or wrapped in pita with some crunchy veggies. Even the kids get excited when they see these in the picnic basket!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 500 g minced meat (lamb,beef, or a mix)
• 1 small onion (finely grated or minced)
• 2 garlic cloves (minced)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 2 tbsp finely chopped parsley or cilantro
• 1 tbsp olive oil
• Skewers

Tzatziki Sauce:

• 200 g Greek yogurt
• 1 small cucumber (or half of a medium one)
• 1-2 garlic cloves
• 1 tbsp olive oil
• 1 tsp lemon juice or ½ tsp white wine vinegar
• Salt and black pepper to taste
• ½ tbsp fresh dill or mint (optional)

Instructions:

1. In a large bowl, mix the minced meat with onion, garlic, salt, and all the spices.

2. Add parsley or cilantro and olive oil to the bowl.

3. Knead the mixture thoroughly until it becomes sticky and well combined.

4. Divide the mixture into 6–8 portions.

5. Shape each portion into a long sausage-like form and gently press it onto a skewer, making sure it sticks firmly.

6. Grill, barbecue, or cook the kebabs on a grill pan for 8–10 minutes, turning frequently to brown evenly on all sides.

7. Grate the cucumber and squeeze out the excess liquid.

8. Finely chop or grate 1–2 garlic cloves.

9. In a bowl, combine the yogurt, grated cucumber, and garlic.

10. Add olive oil, lemon juice, salt, and pepper to the mixture.

11. If desired, stir in finely chopped dill or mint.

12. Let the tzatziki sauce rest in the fridge for 1–2 hours to allow the flavors to develop.

13. Serve the hot kebabs with lavash bread, the chilled tzatziki sauce, and a fresh vegetable salad made with tomatoes, cucumbers, red onion, and parsley, dressed with olive oil.

17. Orzo Salad

Orzo Salad is one of those dishes that somehow feels light and comforting at the same time. I toss cooked orzo with crisp veggies, a handful of herbs, and a bright lemony dressing – it’s super versatile, so I switch it up depending on what I’ve got in the fridge. It packs up beautifully for picnics and potlucks, and I love how it holds its flavor even after sitting for a bit. Bonus: it makes amazing leftovers the next day (if there’s any left!).

You can read more about this recipe and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 1 ½ cups dry orzo pasta
• 2 cups cherry tomatoes, halved
• 3 Persian cucumbers, diced (mini cucumbers)
• ½ red onion, finely chopped
• ½ cup kalamata olives, pitted and sliced
• 6 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the orzo pasta according to the package instructions until al dente. Rinse it under cold water and drain well.
2. In a large bowl, combine the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
3. Add the chopped parsley to the bowl and mix everything together.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
6. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
7. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

18. Panzanella

Panzanella is my go-to when I’ve got a bunch of ripe tomatoes and some crusty bread that’s starting to go a little stale – it turns into something so delicious. The bread soaks up all the tomato juices and vinaigrette, while staying just a little bit chewy, and the combo of fresh basil, red onion, and cucumbers makes it feel super fresh. It’s one of those salads that actually gets better as it sits, which makes it perfect for packing up for a picnic.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 2 ciabattas, torn into 1-inch pieces (to make about 4 cups)
• ¼ cup extra virgin olive oil, plus more for drizzling
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 Persian cucumbers, diced
• ½ cup packed fresh basil leaves, finely chopped
• 8 ounces mozzarella cheese, cut into small cubes or torn into pieces
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 10-15 minutes, or until crispy and golden. Remove from the oven and set aside to cool.

3. In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined.

4. Halve the cherry tomatoes, thinly slice the red onion, dice the Persian cucumbers, and finely chop the basil.

5. In a large mixing bowl, combine the cooled ciabatta, cherry tomatoes, red onion, cucumbers, basil, and mozzarella cheese. Drizzle with the vinaigrette and gently toss to coat all the ingredients evenly.

6. Let the salad marinate at room temperature for about 30 minutes to allow the bread to soak up the dressing and the flavors to meld.

7. Before serving, taste and adjust the seasoning with more salt and pepper if needed. Drizzle with a little extra olive oil, toss again, and serve immediately.

19. Chicken Caesar Wraps

Chicken Caesar Wraps are one of those easy, reliable picnic picks that everyone in my family actually agrees on. I wrap up grilled chicken, crisp romaine, a little parmesan, and a creamy Caesar dressing in a soft tortilla – it’s simple, satisfying, and super portable. I usually slice them in half and wrap them in foil or parchment so they’re ready to grab and eat, no fuss. They’re a total crowd-pleaser and always one of the first things to disappear from the cooler!

Servings: 4

Ingredients:

• 2 cups cooked chicken (sliced or shredded)
• 4 large tortillas
• 1 cup romaine lettuce (chopped)
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• Croutons (optional)

Instructions:

1. In a bowl, mix the cooked chicken, romaine lettuce, Caesar dressing, and Parmesan cheese.
2. Lay out the tortillas and divide the chicken mixture among them.
3. Roll the tortillas tightly, slice in half, and serve with extra dressing if desired.

20. Quinoa Salad with Black Beans and Corn

This Quinoa Salad with Black Beans and Corn is such a fresh, feel-good option for summer picnics. It’s packed with protein and fiber, but still feels light and zippy thanks to the lime dressing and handful of fresh herbs. I love the mix of textures – the fluffy quinoa, sweet corn, and creamy black beans all work so well together. It’s easy to make ahead, holds up beautifully, and adds a nice pop of color to the picnic spread too!

Servings: 4

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup corn (canned or frozen)
• 1 red bell pepper (diced)
• 1/4 cup red onion (diced)
• 1/4 cup cilantro (chopped)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a pot, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until cooked.
2. In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
3. Once quinoa is cooked, let it cool slightly, then add it to the bowl.
4. Drizzle with lime juice and season with salt and pepper. Toss to combine and serve.

21. Mini Meatball Subs

Mini Meatball Subs are always a fun, hearty option to tuck into the picnic basket. I make little meatballs ahead of time, simmer them in a simple marinara, then stuff them into slider buns with a sprinkle of melty cheese. They’re super satisfying and easy to grab and eat – no utensils needed. I usually wrap them in foil to keep them warm or pack them at room temp, and either way, they’re always a big hit with both kids and grown-ups!

Servings: 12 mini subs

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 jar (24 oz) marinara sauce
• 12 small sub rolls
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper. Form into small meatballs.
3. In a skillet, brown the meatballs on all sides, then add marinara sauce and simmer for 10 minutes.
4. Place meatballs in sub rolls, top with mozzarella cheese, and bake for 10-15 minutes until cheese is melted. Serve warm.

22. Roasted Vegetable and Hummus Wraps

Roasted Vegetable and Hummus Wraps are one of my favorite ways to sneak in a bunch of veggies without it feeling like a chore. I roast up whatever I have on hand – zucchini, bell peppers, onions, you name it – then layer it all with a generous spread of hummus in a soft wrap. They’re super flavorful, hold together well for packing, and taste just as good chilled as they do warm. Perfect for a laid-back, veggie-packed picnic lunch!

Servings: 4

Ingredients:

• 2 cups assorted vegetables (bell peppers, zucchini, eggplant) cut into strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large tortillas
• 1 cup hummus
• Fresh spinach or arugula

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Spread hummus evenly over each tortilla.
3. Layer roasted vegetables and spinach on top of the hummus.
4. Roll the tortillas tightly, slice, and serve.

23. Caprese Pasta Salad

Caprese Pasta Salad is such a simple, crowd-pleasing dish that always feels like summer to me. I toss cooked pasta with cherry tomatoes, mozzarella balls, fresh basil, and a drizzle of balsamic glaze or vinaigrette – it’s basically caprese, but in pasta form, which makes it extra satisfying. It travels well, holds up great in the heat, and adds a bright, colorful touch to any picnic spread.

Servings: 6

Ingredients:

• 8 oz pasta (fusilli or penne)
• 1 cup cherry tomatoes (halved)
• 1 cup mozzarella balls (bocconcini)
• 1/4 cup fresh basil (chopped)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and cool.
2. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Pour dressing over the pasta salad and toss to combine. Serve chilled.

24. Spinach and Feta Stuffed Puff Pastry

Spinach and Feta Stuffed Puff Pastry is my little secret weapon for when I want something that looks fancy but is secretly super easy. The flaky pastry, creamy feta, and garlicky spinach combo is always a hit, and they taste great warm or at room temp – which makes them perfect picnic fare. I like to cut them into little squares or triangles so they’re easy to grab and snack on, no utensils needed!

Servings: 12 pastries

Ingredients:

• 1 package of puff pastry (thawed)
• 2 cups fresh spinach (chopped)
• 1 cup feta cheese (crumbled)
• 1 egg (beaten, for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together spinach, feta, salt, and pepper.
3. Roll out the puff pastry and cut into squares. Place a spoonful of the spinach mixture in the center of each square.
4. Fold the pastry over to create a triangle and seal the edges. Brush with beaten egg.
5. Bake for 20-25 minutes until golden brown. Serve warm or at room temperature.

25. Thai Peanut Chicken Salad

Thai Peanut Chicken Salad is one of those bold, flavorful dishes that always livens up the picnic table. It’s got tender chicken, crunchy veggies, and the most addictive peanut dressing that I could honestly eat with a spoon. I usually toss everything together just before we head out so it stays crisp, and it packs really well in individual containers. It’s filling, colorful, and always gets a ton of compliments!

Servings: 4

Ingredients:

• 2 cups cooked chicken (shredded)
• 2 cups mixed greens
• 1 cup carrots (shredded)
• 1 cup red cabbage (shredded)
• 1/4 cup cilantro (chopped)
• 1/4 cup peanuts (chopped)
• 1/4 cup Thai peanut dressing

Instructions:

1. In a large bowl, combine shredded chicken, mixed greens, carrots, red cabbage, cilantro, and peanuts.
2. Drizzle with Thai peanut dressing and toss to combine.
3. Serve immediately or chill until ready to serve.

26. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are such a fun, hearty option for a picnic meal – they’re totally plant-based but still super satisfying. I roast the sweet potatoes with a little spice, then pile them into tortillas with black beans, avocado, and whatever toppings we’re in the mood for. They’re easy to prep ahead, and I usually pack the components separately so everyone can build their own at the picnic table. Messy? A little. Worth it? Absolutely!

Servings: 4

Ingredients:

• 2 medium sweet potatoes (peeled and diced)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat the oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a bowl, combine roasted sweet potatoes and black beans.
3. Serve in tortillas with desired toppings.

27. Fruit and Yogurt Parfaits

Fruit and Yogurt Parfaits are a light, refreshing treat I love packing for warm-weather picnics. I layer creamy yogurt with fresh berries and a sprinkle of granola for a little crunch – it’s simple, sweet, and feels just a little fancy in those clear cups or jars. They’re super customizable too, depending on what fruit’s in season, and always a hit with both the kids and adults.

Servings: 4

Ingredients:

• 2 cups yogurt (Greek or regular)
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup granola
• Honey for drizzling (optional)

Instructions:

1. In clear cups or jars, layer yogurt, mixed berries, and granola.
2. Repeat the layers until the cups are full.
3. Drizzle with honey if desired and serve immediately.

28. Baked Zucchini Fries

Baked Zucchini Fries are my sneaky little way of getting some veggies into our picnic spread without anyone complaining. They’re crispy on the outside, tender on the inside, and so good with a side of ranch or marinara for dipping. I bake them until golden, let them cool, and pack them up – they hold up surprisingly well and always disappear fast. Even my pickiest eater asks for these!

Servings: 4

Ingredients:

• 2 medium zucchinis (cut into sticks)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
3. Dip zucchini sticks in the breadcrumb mixture, then place on the baking sheet.
4. Spray with olive oil and bake for 20-25 minutes until crispy and golden.

29. Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is one of those easy, flavor-packed dishes I turn to again and again for picnics. It’s loaded with chickpeas, cherry tomatoes, cucumbers, red onion, olives, and feta, all tossed in a bright lemony dressing. It holds up so well in the heat and just gets better as it sits. Plus, it’s super satisfying on its own or as a side with grilled meat or wraps.

Servings: 4

Ingredients:

• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/4 cup red onion (diced)
• 1/4 cup Kalamata olives (sliced)
• 1/4 cup feta cheese (crumbled)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

30. Grilled Vegetable Skewers

Grilled Vegetable Skewers are such a colorful, tasty addition to any picnic spread – I love how they make eating veggies feel fun and a little fancy. I usually mix up bell peppers, zucchini, mushrooms, and red onion, toss them in a bit of olive oil and herbs, and grill until they’re just charred and tender. They’re easy to prep ahead and taste just as good at room temp, which makes them perfect for outdoor meals.

Servings: 4

Ingredients:

• 2 bell peppers (cut into chunks)
• 1 zucchini (sliced)
• 1 red onion (cut into wedges)
• 1 cup cherry tomatoes
• 1 cup mushrooms (whole)
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Skewers

Instructions:

1. Preheat the grill to medium heat.
2. In a large bowl, toss the vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Thread the vegetables onto skewers, alternating types.
4. Grill for 10-15 minutes, turning occasionally, until tender and slightly charred. Serve warm.

31. Smoked Salmon and Cream Cheese Bagels

Smoked Salmon and Cream Cheese Bagels are one of my favorite picnic treats when I’m feeling a little bougie but still want something easy. I layer creamy cheese, silky salmon, a few capers, and some thinly sliced red onion on a soft bagel – it’s simple but feels totally indulgent. I usually wrap them up in parchment and keep them chilled until we’re ready to eat. They’re perfect for brunch-y picnics or just when you want something a little extra special.

Servings: 4

Ingredients:

• 4 bagels (sliced in half)
• 8 oz cream cheese (softened)
• 8 oz smoked salmon
• 1/2 red onion (thinly sliced)
• Capers (for garnish)
• Fresh dill (for garnish)

Instructions:

1. Spread a generous layer of cream cheese on each bagel half.
2. Top with slices of smoked salmon, red onion, and capers.
3. Garnish with fresh dill and serve immediately.

32. Sweet and Spicy Mixed Nuts

These Sweet and Spicy Mixed Nuts are a total picnic staple in our house – crunchy, flavorful, and just the right mix of sweet heat. I toss a couple of cups of mixed nuts with olive oil, brown sugar, cayenne, salt, and smoked paprika, then roast them in the oven until they’re golden and smell amazing. They cool down nice and crisp, and I pack them in little jars or snack bags for easy grab-and-go munching. Perfect for snacking between games of frisbee or while lounging on the picnic blanket!

Servings: 4

Ingredients:

• 2 cups mixed nuts (almonds, cashews, pecans, etc.)
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon smoked paprika

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together nuts, olive oil, brown sugar, cayenne pepper, salt, and smoked paprika.
3. Spread the mixture on the baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and fragrant.
4. Let cool before serving.

33. Cucumber and Cream Cheese Sandwiches

Cucumber and Cream Cheese Sandwiches are such a classic, refreshing bite – simple, but they always feel a little elegant, even at a casual picnic. I spread soft cream cheese on thin slices of bread (sometimes with a little dill or chives mixed in), then layer on crisp cucumber slices. Cut into little squares or triangles, they’re easy to eat and hold up well in the cooler. Light, cool, and totally perfect for sunny days!

Servings: 4

Ingredients:

• 8 slices of bread (white or whole grain)
• 8 oz cream cheese (softened)
• 1 cucumber (thinly sliced)
• Fresh dill (for garnish)
• Salt and pepper to taste

Instructions:

1. Spread a layer of cream cheese on each slice of bread.
2. Layer cucumber slices on half of the bread slices and sprinkle with salt and pepper.
3. Top with the remaining bread slices to create sandwiches. Cut into quarters and garnish with fresh dill before serving.

34. Creamy Corn Dip

Creamy Corn Dip is one of those crowd-pleasers that always disappears fast at picnics and parties. It’s creamy, a little cheesy, and packed with sweet corn and just the right amount of spice. I usually serve it chilled with tortilla chips or sliced veggies for dipping – it’s super easy to make ahead and only gets better after a few hours in the fridge. Total comfort food in dip form!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 2 (15 oz) cans of sweet corn kernels
• 4 slices of bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Mexican shredded cheese
• 3 scallions
• 1 jalapeno
• ½ tsp black pepper, or to taste
• ¼ tsp garlic powder
• ¼ tsp onion powder

Instructions:

1. Drain the corn thoroughly, ensuring no excess liquid remains.
2. Cook the bacon in a pan until it reaches your preferred level of crispiness.
3. Finely chop the scallions, jalapeño, and cooked bacon, then set them aside.
4. In a medium to large mixing bowl, combine the drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasonings. Stir well until fully mixed.
5. Refrigerate until ready to serve.
6. Enjoy with tortilla chips.

35. Slow Cooker Spinach and Artichoke Dip

Slow Cooker Spinach and Artichoke Dip is my go-to when I want something warm, cheesy, and totally comforting without having to fuss in the kitchen. I just toss everything in the slow cooker and let it do its thing – so easy! It’s creamy, garlicky, and perfect for scooping up with chips, bread, or even veggie sticks. I usually keep it warm in the cooker until we’re ready to head out, then transfer it to a container and serve it at room temp – it’s still just as delicious!

You can read more about this recipe and get a printable recipe card here.

Servings: 6

Ingredients:

• 8 oz fresh spinach
• 1 can (14 oz) artichokes
• 1 pack (8 oz) cream cheese
• 1 cup sour cream
• 1 cup mozzarella cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt, or to taste

Instructions:

1. Chop the artichokes into small pieces.
2. Slice the cream cheese into 8 portions.
3. In the slow cooker, combine the cream cheese, chopped artichokes, sour cream, mozzarella cheese, all seasoning, and top with the spinach.
4. Set the slow cooker to low and cook for 2 hours, stirring halfway through to incorporate the spinach.
5. Serve with chips, crackers, or vegetable sticks.

36. Caramelized Onion Dip

Caramelized Onion Dip is one of those snacks that feels a little fancy but is secretly super simple to make. I slowly cook the onions until they’re golden and sweet, then mix them into a creamy base with a little tang. The flavor gets better the longer it sits, so it’s perfect for making ahead before a picnic. I serve it with chips, crackers, or veggie sticks – and there’s never any left to bring home!

You can read more about this recipe and get a printable recipe card here.

Servings: 6-8

Ingredients:

• 2 yellow onions
• 4 oz cream cheese
• ½ cup sour cream
• ¼ cup mayonnaise
• 3 tbsp unsalted butter
• 1 tbsp chives, sliced
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste

Instructions:

1. Start by peeling and thinly slicing your onions.
2. On medium-high heat melt the butter and add the sliced onions. Stir occasionally. Lower the heat when they start to brown. Then cook some more on medium-low heat. This process can take about 20-25 minutes.
3. In a food processor, add the cream cheese, sour cream, mayonnaise, and season with salt and pepper, and process until smooth.
4. Once your onions are caramelized, let them cool off for 5 minutes, and then add to the dip in the processor and pulse for just a second to mix the onions in.
5. Serve with chip, crackers, or veggie sticks.

Whether you’re planning a big family picnic or just tossing a few things in a basket for a sunny afternoon at the park, I hope this list gave you some fresh ideas to try! I love mixing and matching a few hearty mains, colorful salads, and easy snacks to keep things fun and stress-free. Honestly, there’s something kind of magical about eating outside – everything just tastes better, doesn’t it?