Kellye Fox | 

21 Easy Recipes Perfect for the Fourth of July

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Looking for some easy recipes for Fourth of July potlucks? I’ve got some ideas that are patriotic, simple, and delicious. I know how challenging it can be when you’re planning holiday parties. Crowd favorites like burgers and hot dogs are a given, but it’s nice to switch it up and offer kicked up mac and cheese and a beautiful trifle (layered dessert).

As long as you’re planning food for your Fourth of July party, check out these other holiday tips:

From finger-licking grilled favorites to refreshing summer sides and mouth-watering desserts, enjoy these ideas for your next Independence Day celebration. For July deals and tips, download the KCL app and we’ll send you notifications.

1. Dipped Pretzel Rods

Fourth of July American flag themed pretzel rods on plate with holiday decor

If America’s founding fathers could have chosen a portable snack to represent our Independence Day, I’m pretty sure they would have chosen these. Easy recipes and Fourth of July go hand in hand with this one. Here’s what you need:



  1. Line a baking sheet with parchment paper or a silicone mat and set it aside.

  2. Melt the white chocolate chips or candy melts according to the package instructions, making sure to use a microwave-safe bowl or a double boiler.

  3. Once the chocolate is melted and smooth, divide it into three separate bowls.

  4. Add blue food coloring to one bowl of melted chocolate and mix well until you achieve the desired shade of blue. Leave one bowl of melted chocolate as it is (white) and another bowl of melted chocolate as it is (red).

  5. Take a pretzel rod and dip one-third of it into the melted chocolate, coating it evenly. Allow any excess chocolate to drip off.

  6. Place the coated pretzel rod onto the prepared baking sheet and repeat the process with the remaining pretzel rods.

  7. Before the chocolate sets completely, sprinkle the patriotic sprinkles or colored sugar over the chocolate portion of each pretzel rod, gently pressing them in to adhere.

  8. Return the baking sheet to the refrigerator to allow the chocolate to set completely.

  9. When the chocolate has hardened, carefully remove the pretzel rods from the baking sheet and transfer them to a serving platter or individual plates.

2. All-American Hamburger

A large hamburger on a table with some Americana decor and a small American flag toothpick in the bun

What’s a 4th of July without hamburgers? Set up a DIY toppings bar so everyone can dress up their burger with their favorite condiments. Now, fire up the grill. Save some time and just buy the fresh or frozen box of burgers. Use meat coupons to save on your next grocery bill.

Related: 4th of July Food Deals & Restaurant Freebies

3. Patriotic Deviled Eggs

A platter of red white and blue dyed deviled eggs

These Patriotic Deviled Eggs aren’t only visually striking but also a delicious twist on a classic appetizer. Be sure to let the peeled eggs sit in a food coloring mixture to get the full effect.


  1. Once your hard-boiled eggs have cooled, carefully peel them and slice them in half.

  2. Remove the yolks and place in a separate bowl. Rinse the halves to remove yolk residue.

  3. Divide the halved eggs equally into three separate bowls.

  4. Mix 1/2 cup cold water and 7 drops of food coloring. Place egg whites into the colored water for about 15 minutes.

  5. Take out egg whites and place on a paper towel to allow the excess color to drip off.

  6. Arrange eggs on a platter. Add the egg yolk mixture and you’re done. Sprinkle paprika over the yolk if desired.

4. Grilled Sweet Corn with Chili-Lime Honey Butter

Some grilled elote corn with lime sauce

Grill the corn to bring out a smokey contrast to its natural sweet flavor. Then, smear with a flavored butter, like chili, lime, and honey. An extra sprinkle of salt,and spritz of lime juice at the end make this simple side dish insanely delicious.

5. Grilled Bacon Wrapped Stuffed Jalapeno

A plate of bacon wrapped stuffed jalapeno poppers

These appetizers are a delicious combination of spice between the jalapenos, creamy filling, and savory bacon. It’s like an explosion in your mouth.


  • 12 fresh jalapeno peppers

  • 8 ounces cream cheese, softened

  • 1/2 cup shredded cheddar cheese

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste

  • 12 slices of bacon, cut in half


  1. Slice each jalapeno pepper in half lengthwise. Wear gloves to carefully remove the seeds and membranes.

  2. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined.

  3. Spoon the cream cheese mixture into each jalapeno half, filling them generously.

  4. Wrap each with a half slice of bacon, securing it with a toothpick if needed.

  5. Place the bacon-wrapped jalapenos on the preheated grill, arranging them directly over the heat.

  6. Grill the jalapenos for about 10-15 minutes, or until the bacon is crispy and cooked to your desired level of doneness. Or, bake in the oven at 400 degrees for 20-25 minutes.

Serve as is or with a side of ranch or sour cream for dipping.

6. Easy Patriotic Trifle Dessert

A large strawberry and blueberry trifle dessert on a table

Trifles are so easy, so delicious, and so pretty. If you like, mix it up a little with homemade whipped cream and banana pudding. Just don’t let the trifle sit too long before indulging—it does get soggy.


  • 1 pound cake, cut into cubes

  • 2 cups fresh strawberries, sliced

  • 2 cups fresh blueberries

  • 2 cups whipped cream or whipped topping

  • 1 package instant vanilla pudding mix

  • 2 cups cold milk


  1. Prepare the pudding according to the package instructions. Set aside.

  2. Take a trifle dish or a clear glass bowl and begin layering the ingredients. Start with a layer of cubed pound cake, covering the bottom of the dish.

  3. Spoon a layer of vanilla pudding over the pound cake, spreading it evenly.

  4. Add a layer of sliced strawberries on top of the pudding, followed by a layer of blueberries. Repeat the layers with the remaining ingredients: pound cake, pudding, strawberries, and blueberries.

  5. Finish by spreading a layer of whipped cream over the top. For a patriotic touch, you can garnish the whipped cream with additional strawberries and blueberries in a decorative pattern.

  6. Refrigerate for at least 2 hours. This allows the flavors to meld together and the cake to soak up some of the pudding.

7. Cold Cucumber Soup with Yogurt & Dill

A small bowl of cold cucumber soup on a table with a spoon

Who says you can’t have soup during the dog days of summer? Here’s a cold cucumber soup that gets its tang, creaminess, and lightness from Greek yogurt and lots of fresh herbs.


  • 3 large cucumbers, peeled and roughly chopped

  • 1 cup plain Greek yogurt

  • 1/4 cup fresh dill, chopped

  • 2 green onions, chopped

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, minced

  • 1/4 cup cold water

  • Salt and pepper to taste

  • Extra dill for garnish (optional)


  1. In a blender or food processor, combine the chopped cucumbers, Greek yogurt, dill, green onions, lemon juice, and minced garlic. Blend until smooth and creamy.

  2. If the soup seems too thick, gradually add the cold water and blend again until you reach your desired consistency.

  3. Season with salt and pepper to taste. Then, transfer to a covered container. Refrigerate for at least 2 hours to allow the flavors to meld together and the soup to chill.

  4. Before serving, give the soup a good stir. If desired, garnish with a sprig of fresh dill for an extra touch of flavor and presentation.

8. Macaroni and Cheese

A pot of bacon mac and cheese

Get your stretchy pants on, because you’ll want to have seconds (or thirds). Mac and cheese is a staple at a Fourth of July party. Recipes for this side dish are a bit controversial, but here’s a basic stovetop one to try:


  • 8 ounces elbow macaroni

  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 2 cups shredded cheddar cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

  2. In a large saucepan, melt the butter over medium heat.

  3. Stir in the flour, and cook for about 1-2 minutes until the mixture turns golden and starts to bubble.

  4. Gradually whisk in the milk, making sure to eliminate any lumps.

  5. Cook the milk mixture, stirring constantly, until it thickens and comes to a simmer. This should take about 5 minutes.

  6. Reduce the heat to low, and stir in the shredded cheddar cheese until it melts completely and the sauce is smooth. Add the seasonings. Stir until well combined.

  7. Remove the saucepan from the heat, and add the cooked macaroni to the cheese sauce. Stir until the macaroni is thoroughly coated.

  8. If the sauce seems too thick, you can add a splash of milk to achieve your desired consistency. Adjust the seasonings if needed. Serve the mac and cheese hot.

9. Grilled Chicken with Cherry Salsa

A plate of grilled chicken with cherry sauce

Since cherries come in season only once a year, take advantage of these berries and give this chicken recipe a sweet kick. While the chicken is grilling, prepare the cherry salsa:


  • 2 cups fresh cherries, pitted and chopped

  • 1/2 red onion, finely chopped

  • 1 jalapeno pepper, seeded and finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 lime, juiced

  • 1 tablespoon honey or agave syrup (optional, for added sweetness)

  • Salt to taste

Once the chicken is cooked, let it rest for a few minutes. Slice the grilled chicken breasts into thin strips or leave them whole, whichever you prefer. Then top it generously with the cherry salsa.

Stop by our produce coupons page to save some money since cherries tend to be more expensive per pound.

10. Best Ever French Onion Dip

A bowl of french onion dip with crackers

This dip’s secret weapon is sauteed and thinly sliced onions — and it’s so easy to make. The result is like no French onion dip you’ve had before.


  • 2 large onions, thinly sliced

  • 2 tablespoons butter

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste


  1. In a skillet, melt the butter over medium heat. Add the thinly sliced onions and saute until they become caramelized and golden brown, about 15-20 minutes.

  2. Once the onions are caramelized, remove them from the heat and let them cool completely.

  3. In a mixing bowl, combine the sour cream, mayonnaise, Worcestershire sauce, garlic powder, and onion powder. Stir until well combined.

  4. Once the caramelized onions have cooled, chop them into smaller pieces. You can leave some larger pieces for added texture if you prefer.

  5. Add the chopped pieces to the sour cream and mayonnaise mixture. Stir well to evenly distribute the onions. Season to taste.

  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

11. Vegetarian Nachos

Some nachos in a shape of american flag on a tray for 4th of July

Not all Fourth of July recipes need to include meat. For you chip-and-dip lovers, whip up a tray with salsa, blue corn tortilla chips, and plain corn tortilla chips. For a festive appearance, arrange the plain chips horizontally with red salsa and cheese on top. Then place a pile of blue corn tortillas chips in the upper left hand corner. Dot with sour cream. Now you have an edible flag.

12. Best Baked Beans

Baked beans in a bowl

The key to this dangerously delicious dish is the pineapple, which offers a sweet burst of flavor—a great substitute for sugar. Use two cans of your favorite baked beans and add a 1/2 teaspoon of ground mustard, 1/2 cup of diced yellow onions, 1/2 diced green pepper, and 1/4 cup diced pineapple. Bake in the oven at 350 degrees for about one hour.

13. Creamy Potato Salad

A bowl of potato salad next to some slices of bread

This may be the best potato salad you’ll ever make. The pickles give the dish an added tang.


  • 2 pounds potatoes (Yukon Gold or red potatoes work well), peeled and cut into bite-sized cubes

  • 3/4 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup dill pickles, finely chopped

  • 2 tablespoons fresh dill, chopped

  • Salt and pepper to taste

  • Optional toppings: sliced hard-boiled eggs, paprika, or additional fresh dill


  1. Start the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat and cook until they’re fork-tender, about 10-15 minutes.

  2. Drain the cooked potatoes and let them cool to room temperature.

  3. In a mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk them together until well blended.

  4. Add the chopped celery, red onion, dill pickles, and fresh dill to the dressing mixture. Stir until evenly coated.

  5. Gently fold the cooled potatoes into the dressing mixture until they are well coated with the creamy dressing. Season with salt and pepper to taste. Adjust the seasoning according to your preference.

For additional flavor and presentation, top the potato salad with sliced hard-boiled eggs, a sprinkle of paprika, or a garnish of fresh dill. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

14. Hot Dogs

Hot Dogs, chips, strawberries, mustard, ketchup, pretzels, and ice bucket on a table decorated for the 4th of July

Personally, hot dogs are great any time of year, but they’re often a staple at Fourth of July celebrations. Whether they’re all beef, vegan, or carrot dogs, fix them the way you like.

15. Oven BBQ Ribs

Barbecue ribs with sauce

A great July 4 BBQ recipe for those who don’t have a grill. You’ll still get the tenderness of a slow grilled rib, but you won’t have to keep monitoring them. Use your favorite sauce to finish them off.


  • 2 racks of baby back ribs

  • Salt and pepper to taste

  • 1 tablespoon paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon chili powder

  • 1 cup barbecue sauce of your choice


  1. Preheat your oven to 275 degrees Fahrenheit (135°C).

  2. Remove the membrane from the back of each rack. Use a knife to loosen one corner of the membrane, then grip it with a paper towel and peel it off.

  3. Combine all of the seasonings in a small bowl and season the ribs generously.

  4. Place the seasoned ribs on a baking sheet, meat side up. Cover the baking sheet tightly with aluminum foil, sealing the edges.

  5. Bake the ribs in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

  6. Remove the foil from the baking sheet and carefully drain any accumulated juices.

  7. Brush the ribs generously with your favorite barbecue sauce, covering both sides.

  8. Increase the oven temperature to 400 degrees and return the ribs to the oven, uncovered. Bake for an additional 10-15 minutes to allow the sauce to caramelize and create a sticky glaze.

  9. Watch the ribs during this final step to prevent the sauce from burning. Once the ribs are done, remove them from the oven and let them rest for a few minutes before serving.

16. Lamb Sliders

A pair of sliders on a wooden cutting board

If you like non-traditional hamburgers, add these lamb sliders to your 4th of July menu. They offer a different combination of flavors. Plus, you can customize them to your liking with various toppings and condiments.


  • 1 pound ground lamb

  • 1/4 cup finely chopped red onion

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • Slider buns or mini burger buns

  • Toppings of your choice (lettuce, tomato, red onion, cheese, tzatziki sauce, etc.)


  1. In a mixing bowl, combine the ground lamb, chopped red onion, minced garlic, ground cumin, ground coriander, dried oregano, salt, and pepper. Mix well until evenly incorporated.

  2. Divide the lamb mixture into equal-sized portions. Shape them into small patties, about 2-3 inches in diameter. Make sure they’re slightly larger than the slider buns since they will shrink during cooking.

  3. Preheat a grill, skillet, or griddle over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.

  4. Place the lamb patties on the heated cooking surface and cook for approximately 3-4 minutes per side, or until they reach your desired level of doneness. Lamb is best enjoyed medium-rare to medium, but you can cook them longer if you prefer well done.

  5. While the patties are cooking, lightly toast the slider buns on the grill or in a separate pan.

  6. Once the lamb patties are cooked, remove them from the heat and let them rest for a few minutes.

  7. Assemble your lamb sliders by placing a patty on the bottom half of each toasted bun.

  8. Add your desired toppings such as lettuce, tomato slices, red onion, cheese, or tzatziki sauce.

17. Star-Shaped Watermelon and Blueberries

Fresh watermelon cut in star shape with blueberries

Whip out those star-shaped cookie cutters. Add some freshness to your holiday menu with this colorful watermelon and blueberry salad. Use the cookie cutter to make star-shaped watermelon chunks, then add blueberries and fresh mint.

18. Grilled Pesto Chicken & Tomato Skewers

Chicken shish kebab with fresh basil pesto, tomatoes and garlic

What I love about this recipe is that it’s gluten-free and paleo—perfect for even the pickiest eater. The key to making the chicken so flavorful is to marinate it in the pesto for as long as possible, even overnight.


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes

  • 1 cup cherry tomatoes

  • 1/4 cup pesto sauce (homemade or store-bought)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Wooden skewers, soaked in water for at least 30 minutes to prevent burning


  1. Preheat your grill to medium-high heat or preheat your broiler.

  2. In a mixing bowl, combine the chicken, tomatoes, pesto sauce, olive oil, salt, and pepper.

  3. Thread the marinated chicken and cherry tomatoes alternately onto the soaked wooden skewers, leaving a little space between each piece.

  4. If grilling: Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Ensure the chicken reaches an internal temperature of 165 degrees.

  5. If broiling: Place on a broiler pan or baking sheet and broil for about 8-10 minutes.. Turn once halfway through cooking, until the chicken is cooked through.

  6. Remove the skewers from the grill or broiler. Let them rest for a few minutes before serving.

  7. Serve as a delicious appetizer, main course, or as part of a salad or pasta dish.

19. Hearty Beef Taco Salad

Taco Salad in a Tortilla Bowl with Beef Cheese and Lettuce

Here’s a taco dish filling enough to serve as a meal or a side dish. Add your favorite meat and/or vegetables to a tortilla bowl. Then top it with lettuce, shredded cheese, black olives, salsa, and jalapenos.

20. Spinach, Berries, and Feta Salad with Nuts

A summer salad in a bowl on a table

Use blueberries, nuts, and feta cheese to create a spinach salad that fits the red, white, and blue theme. It’s a combination that brings together sweet and salty in the most delicious way.


  • 6 cups fresh baby spinach leaves

  • 1 cup fresh strawberries, hulled and sliced

  • 1/2 cup fresh blueberries

  • 1/2 cup crumbled feta cheese or goat cheese

  • 1/4 cup chopped nuts (such as almonds, walnuts, or pecans)

  • Balsamic vinaigrette dressing, to taste


  1. In a large salad bowl, combine all of the ingredients except the dressing.

  2. Drizzle the desired amount of balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more as needed, depending on your preference.

  3. Toss the salad gently to ensure all the ingredients are coated with the dressing.

  4. Serve the summer strawberry salad immediately and enjoy the vibrant flavors and textures.

Feel free to add other ingredients like sliced red onions, avocado, or grilled chicken for extra flavor and protein.

21. Flag Cake

Patriotic, red white and blue, American flag cake. Fresh blueberries and raspberries in the background

This American flag cake is a showstopper. It’s a delicious combination of moist cake, creamy frosting, and fresh fruit.


For the cake:

  • 2 1/2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup whole milk

For the frosting and decoration:

  • 3 cups powdered sugar

  • 1/2 cup unsalted butter, softened

  • 2 teaspoons vanilla extract

  • 2-3 tablespoons whole milk

  • Fresh raspberries and blueberries (for decoration)


  1. Preheat your oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Then, in a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

  5. Pour the cake batter into the prepared baking pan and spread it evenly.

  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let the cake cool completely in the pan on a wire rack.

  8. In the meantime, make the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until well combined. Stir in the vanilla extract. Add the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

  9. Once the cake has cooled, frost the top of the cake with the white frosting. Use a piping bag or a Ziploc bag with a small corner snipped off to pipe stars horizontally. Alternate with red fruit. Repeat with blueberries and frosting.

Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set. As an alternative to the plain white frosting, divide it into three portions and dye two of them red and blue.

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