Looking to throw a fun and festive 4th of July BBQ? Don’t miss these recipes and tips for throwing a fun, budget-friendly and stress-free 4th of July BBQ featuring lots of make-ahead recipes.
The 4th of July is a great time to get together with friends and loved ones to celebrate. It is the quintessential summer party that screams fun and relaxation. This 4th of July BBQ menu is easy full of easy make-ahead recipes so you can get out and spend time with your guests.
4th of July Appetizers
Keep your appetizers simple for your 4th of July BBQ. I like to serve chips and salsa, veggies and hummus, bean dip, or this delicious Caramelized Onion Dip that you make a day in advance.
Caramelized Onion Dip
This is the ultimate onion dip! Can be made up to two days in advance.
Servings 12
Calories 132kcal
Cost 10
Ingredients
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1/2 cup mayo
- 1 cup sour cream
- 1/2 cup plain yogurt, can use nonfat
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Heat oil in large dutch oven or skillet over medium heat. Add sliced onions, thyme, and salt. Reduce head to medium low and slowly cook, stirring occasionally, until onions are soft and begin to brown, about 40 minutes. Set aside onions to cool.
- Combine the remainder of ingredients in a large bowl and whisk. Add the cooled onions and stir to combine. Season with salt and pepper as needed. Refrigerate for at least an hour, or up to two days.
Notes
Great to serve with chips, crackers, or veggies. Make-ahead and let chill for a day or two before serving!
Cream Cheese Bean Dip
An incredibly easy bean dip recipe that is creamy and so delicious! Great with chips or spread on a tortilla.
Servings 12 people
Calories 183kcal
Cost 8
Ingredients
- 2 16 ounce cans refried beans
- 8 ounces cream cheese, softened
- 1 10 ounce can Rotel
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded cheddar cheese, divided
- chips for serving, optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan or similiar sized casserole dish with cooking spray and set aside.
- In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine using a handheld mixer if necessary. Pour into baking dish and use a spatula to spread evenly. Sprinkle on remaining cheese.
- Bake, uncovered, for 25 minutes until dip is warmed through and bubbly. Serve with chips.
Video
Notes
Make the entire dish ahead of time and bake prior to serving. Works great as filling for a bean burrito as well.
Chips and Salsa
Keep is simple with store-bought chips and salsa. Or serve alongside the cream cheese bean dip!
Buffalo Chicken Dip
This delicious dip couldn’t be easier to make. The entire thing cooks in your crock pot and can be served straight out of it as well. Perfect crowd pleasing appetizer great for any occasion.
Servings 8 servings
Calories 283kcal
Cost 8-10
Equipment
- Slow Cooker Crock-Pot
Ingredients
- 2 chicken breasts (about 1 1/4 pounds)
- 1/4 cup Ranch flavored seasoning mix, divided like Hidden Valley
- 8 ounces sour cream
- 8 ounces cream cheese
- 1 cup shredded mozzarella, divided
- 1/2 cup cayenne pepper hot sauce like Frank's Red Hot
- 1/2 teaspoon kosher salt
Instructions
- Place chicken breasts in a crock pot on high heat. Sprinkle on 2 tablespoons of ranch seasoning, cover, and cook through, about 2-3 hours.
- Remove chicken breasts and shred into small pieces. Return to crock-pot. Add in remaining 2 tablespoons of ranch seasoning mix, sour cream, cream cheese, 1/2 cup mozzarella, hot sauce, and salt. Stir to combine.
- Set crock-pot to low heat and heat until melted and gooey, about an hour. Sprinkle on remaining cheese and cover until melted. Serve warm with tortilla chips and celery.
Notes
Make ahead tip: Make this entire dip ahead of time and reheat in your crockpot.
4th of July Side Dishes
Sides are usually everyones favorite part of the 4th of July BBQ. So many to choose from and all can be made in advance and actually taste better when they have time to sit! Make one or two of these or all of them! You won’t be disappointed and the leftovers are amazing.
Easy Traditional Potato Salad
Easy Traditional Potato Salad
This recipe can be made a day in advance and refrigerated to allow the flavors to develop.
Servings 12
Calories 245kcal
Cost 10
Ingredients
- 2 pounds red potatoes, diced into desired size
- 1/4 cup red onion, chopped
- 1/2 cup bell pepper, chopped (one bell pepper)
- 1/2 cup celery, chopped (two stalks)
- 1 1/4 cups mayonnaise
- 1/2 cup sweet relish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon vinegar
- salt and pepper to taste
- chopped green onion to garnish, optional
Instructions
- Place potatoes in a medium pot and cover with salted water. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes or until barely fork tender.
- Fold together the remainder of the ingredients. Gently fold in with the potatoes. Add salt and pepper to taste. Chill for at least 1 hour before serving. Garnish with chopped green onion, optional
Notes
Easy Traditional Potato Salad can be made up to a day in advance with excellent results. Also, be sure to chill for at least an hour before serving.
Antipasto Italian Pasta Salad
Italian Pasta Salad
Delicous and easy to make Italian Pasta Salad inspired by all of the flavors you find on your favorite antipasto platter.
Servings 8
Calories 445kcal
Ingredients
- 1 pound rotini pasta
- 4 ounces salami, diced
- 8 ounces mozzarella, diced
- 3/4 cup sliced green olives
- 1 cup roasted bell pepper, diced
- 2 cups cherry tomatoes, cut in half
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Instructions
- Cook pasta according to package directions until al dente. Set aside to cool.
- In a large bowl combine salami, mozzarella, olives, bell peppers, and cherry tomatoes. Add in cooled pasta.
- Make dressing. Combine all dressing ingredients and whisk. Pour over pasta salad and toss. Chill for at least an hour.
Notes
Make-Ahead! This entire recipe can be made a day in advance. Just chill then toss before serving.
Easy Baked Beans
Baked Beans
You can use any variety of canned baked beans you like.
Servings 12
Calories 175kcal
Ingredients
- 3 15 ounce cans baked beans
- 1/2 cup brown sugar
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1/4 cup ketchup
Instructions
- Add all ingredients to a medium sauce pan and cook on medium until warmed through.
Notes
Super easy way to doctor up canned beans! Make-ahead and reheat on stovetop or slow cooker before guests arrive.
Grilled Corn on the Cob
Grilled Corn on the Cob
You can find corn really cheap during the summer months. Such a great and easy side to serve at a BBQ.
Servings 12
Calories 148kcal
Ingredients
- 12 ears corn on the cob shuck and remove silk
- 1 stick butter cut into 12 equal pads
- 1 tablespoon salt
- 2 tablespoons seasoning mix preferably unsalted (omit additional salt otherwise)
Instructions
- Lay out 12 pieces of foil, large enough to wrap the corn. Place an ear of corn and sprinkle on the seasonings and salt (if using). Put a pad of butter on the corn and roll up in the foil. You can either refrigerate overnight or grill immediately.
- Preheat grill to medium/high heat. Place the corn on the grill and turn to cook evenly. Should take about 10 minutes to cook completely. Let rest in foil pouches for at least 10 minutes before serving.
Pasta Salad with Veggies and Corn
Pasta Salad with Veggies and Corn
Simple and delicious pasta salad is a great side dish for barbecues and brunches. Made with oil and vinegar, this pasta salad is great served cold or at room temperature.
Servings 8 servings
Calories 427kcal
Cost 8
Ingredients
- 1 pound rotini pasta
- 2 cups corn kernels fresh, frozen, or canned work
- 6 stalks celery, diced
- 1/4 cup red onion, diced
- 2 orange bell peppers, diced
- 1 English cucumber, diced and seeded
- 2 cups cherry tomatoes, halved
Dressing
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons dijon mustard
- 5 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
Instructions
- Bring a large pot of water to a boil. Add in the rotini and cook until al dente, about 8 minutes. Drain and set aside.
- To make dressing, whisk together all dressing ingredients until well combined.
- In a very large bowl combine pasta, corn, celery, onion, bell peppers, cucumber, and cherry tomatoes. Pour half of dressing over salad and toss to combine. Add more dressing if desired or serve alongside pasta salad.
Notes
This is a great recipe to make up to a day in advance. Toss with half of the dressing, refrigerate, then toss with additional dressing before serving if desired.
Grilled Main Course for your 4th of July BBQ
When it comes to grilling, I am definitely a minimalist. I like to keep things simple and opt for traditional items like hamburgers, hotdogs, and bratwursts. Guests seem to appreciate this as well.
I also like to cook up chicken on the grill. Because even though it seems everyone loves hotdogs and hamburgers, you are going to have that occasional guest who wants chicken. And with these delicious recipes, you’ll be reaching for it too!
Be sure to serve a variety of toppings along with your grilled items. Include ketchup, mustard, relish, pickles (rounds and spears), grilled onions, lettuce, tomatoes, cheese, and celery salt.
Grilled Hamburgers
Grilled Hamburgers
Simple and delicious. The perfect BBQ burger.
Servings 12
Calories 450kcal
Ingredients
- 3 pounds ground beef, 80/20 blend
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 tablespoon onion powder
- 1 teaspoon ground pepper
- 12 slices Cheddar cheese
- 12 hamburger buns
- desired burger toppings such as lettuce, tomato, ketchup, mustard, etc.
Instructions
- Mix together all ingredients in a large bowl. Divide into 12 equal parts and roll into a ball. Flatten to form a patty. Refrigerate until ready to grill.
- Preheat grill to medium/high heat. Grill each patty for about 3 minutes per side, or until desired doneness. Add cheese during last 30 seconds of grilling to melt. Let meat rest 2 minutes off heat before serving.
Notes
Make-ahead the patties and refrigerate until ready to grill. *Calories are calculated per burger with cheese slice and bun, toppings not included.
Marinated Chicken with Brown Sugar and Balsamic Sauce
The most amazing chicken marinade, you can simmer the leftover marinade to make a delicious sauce for the chicken. Bake or grill the chicken for excellent results.
Servings 6 people
Calories 394kcal
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 teaspoons granulated garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 2-3 pounds chicken breasts
Instructions
- In a medium bowl, whisk together all the marinade ingredients, through salt. Place the chicken breasts in a large ziplock bag and pour the marinade over top. Seal the bag and refrigerate for at least 3 hours or up to 24 hours.
- Remove chicken from marinade and grill over medium high heat for 5-7 minutes per side or until chicken reaches internal temperature of 160 degrees. Alternatively, you can bake the chicken in the oven at 400 degrees until it reaches internal temperature of 160 degrees. Tent with foil and let sit for 5 minutes before cutting.
Notes
To make an easy sauce for the chicken, pour left over marinade into saucepan and bring to a boil. Reduce heat and simmer until thickened.
Carne Asada Marinade
Super delicious and tender Carne Asada Marinade recipe that’s perfect for grilling or making Carne Asada Street Tacos!
Servings 12 people
Calories 211kcal
Cost 18
Ingredients
- 3 pounds flank steak
- 2 tablespoons canola oil
- 2 limes, juice and zest
- 1 large orange, juice and zest
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons kosher salt
Instructions
- Place the flank steak in a large ziplock bag. In a bowl, whisk together the remaining marinate ingredients. Pour the marinade into the bag with the flank steak. Close and refrigerate for at least 4 hours or overnight.
- Heat grill to medium high heat. Add the flank steak and grill 5-7 per side. Set aside and cover with foil. Let sit 10 minutes before slicing. Slice against the grain in long thin pieces.
Grilled Chicken Kabob Skewers with Bell Pepper and Red Onions
An easy recipe for tasty and healthy chicken kabobs. Grilling adds flavor without fat and the turmeric gives it a delicious flavor and color.
Servings 6 people
Calories 320kcal
Cost 14
Ingredients
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 lemon, juiced
- 3 pounds chicken breasts, cut into cubes (about 4 chicken breasts)
- 2 bell peppers, cut into large pieces
- 1 red onion, cut into large pieces
- wooden or metal skewers (about 18-24 wooden skewers)
Instructions
- In a small bowl, whisk together the olive oil, garlic, paprika, turmeric, salt and lemon juice. Put the chicken in a large ziplock bag and add the olive oil marinate to it. Seal and refrigerate for at least 30 minutes or up to 6 hours.
- While the chicken is marinating, soak the wooden kabob skewers in water, if using, for at least 30 minutes.
- Preheat grill on medium heat. Prepare the skewers alternating with the marinated chicken, bell peppers, and red onion. Grill chicken kabobs for about 4-5 minutes rotating once (grilling two sides of the kabob) until cooked through and internal temperature of chicken is 160 degrees. Set aside and tent with foil. Let sit for 2-3 minutes before serving.
Notes
Great served over rice or couscous. Also makes for excellent leftovers for pita sandwiches or on top of a salad. Make ahead by preparing the skewers and grilling before eating. Can be made up to a day in advance, just refrigerate in an airtight container.
Festive and Fun Desserts
The best thing about these desserts, other than how delicious they are, is how simple and totally make-ahead they are! Sometimes it’s the simple sweets that are the best.
Donut and Fruit Kabobs
A great and quick appetizer or treat! So simple and delicious.
Servings 12 people
Calories 115kcal
Cost 7
Ingredients
- 2 dozen donut holes
- 1 cantaloupe, cubed
- 2 dozen strawberries, trimmed
- 12 blackberries
- 12 wooden kabob skewers
Instructions
- Arrange the fruit and donuts on the skewer with the blackberry in the middle. Either wrap each individual skewer in wax paper and secure with ribbon, or serve stacked on a platter.
Notes
Make ahead! Prepare the skewers and store in an airtight container in the refrigerator up to a day in advance.
Pull-Apart Vanilla-Wafer Cupcakes
Pull-Apart Vanilla-Wafer Cupcakes Cake with Berries
This is a great cupcake recipe from Martha Stewart Living Magazine. No too sweet, and oh so festive and fun!
Servings 12 cupcakes
Calories 443kcal
Ingredients
- 45 vanilla-wafer cookies pulsed finely in a food processor until finely ground (1 1/2 cups)
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup whole milk
- 1 cup sweetened shredded coconut
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups mixed fresh berries such as blueberries, raspberries, or blackberries
Instructions
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
- Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
- Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
- Add 2 tablespoons water to small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don’t let it set).
- Beat together cream, confectioners’ sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium speed until stiff peaks form, about 1 minute more.
- Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.
Notes
Recipe Credit: Martha Stewart Living
4th of July Cookies with M&M’s
4th of July Cookies with M&M’s
Make ahead and either bake the day of or freeze in large ziplock bags. Also excellent served sandwiched between a scoop of vanilla ice-cream. Recipe adapted from Nestle Tollhouse.
Servings 4 dozen
Calories 126kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened (two sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chip morsels divided
- 1/2 cup red and blue M&M’s
Instructions
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup of the white chocolate chips.
- Roll about a tablespoon of batter and drop onto ungreased baking sheets. (Cookies will spread, so make sure you have enough space.) Gently press down the batter and add in 4-5 M&M’s and 4-5 white chocolate chips to the top of the cookie.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 4 minutes and remove to wire racks to cool completely.
Notes
To turn into ice-cream sandwiches, simply scoop vanilla ice-cream onto a cookie and add another cookie on top. Sprinkle the sides with festive sprinkles. Freeze up to a day in advance.
Drinks
Keep things super simple when it comes to drinks by getting bottled water, lemonade, iced tea, and cold beer to serve at your 4th of July BBQ. Also, make a drink you can keep in a pitcher over ice or the refrigerate and let guests serve themselves.
Tropical White Wine Spritzer
This is such a fun make-ahead drink that’s perfect for brunches, barbecues, or casual dinners. Be sure to add the seltzer right before serving.
Servings 6
Calories 143kcal
Cost 12
Ingredients
- 1 bottle white wine
- 1 cup fresh pineapple, cubed
- 1 cup green grapes, halved
- 1/4 cup Coconut liquor like Malibu
- sparkling water or seltzer
- pineapple and grapes for garnish, optional
Instructions
- In a large carafe, add wine, pineapple, grapes, and coconut liquor. Refigerate for at least an hour before serving, or up to 12 hours. To serve, pour into wine glasses about three quarters of the way up and top with seltzer. Garnish with pineapple and grape spears.
I hope this has inspired you to throw a fun and relaxing 4th of JulyBBQ. The day should be stress-free, so make-ahead and enjoy yourself!
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