Retro Recipes – 25 1970s Party Food Ideas

The 1970s were a vibrant era of bold colors, funky music, and unforgettable party vibes, but they also brought us some truly unique culinary creations. Food wasn’t just sustenance; it was an essential part of entertaining, often as playful and daring as the decade itself. From the kitschy charm of Jell-O molds to the smoky allure of fondue pots, 1970s party food had a way of making every gathering feel special. If you’ve ever felt nostalgic for those groovy times, you’re not alone. Retro recipes have a way of bringing people together, evoking memories of bell-bottoms, disco balls, and boisterous gatherings with loved ones.

There’s something magical about recreating dishes that once graced the tables of iconic dinner parties. It’s not just about the flavors but the stories they tell – tales of innovation, convenience, and a desire to impress. Whether you’re planning a themed get-together or just want to spice up your cooking repertoire, diving into 1970s recipes offers a delightful blend of nostalgia and creativity. These dishes are a testament to an era that wasn’t afraid to experiment with both flavor and presentation, often with charmingly surprising results.

In this post, we’ll explore 25 iconic 1970s party food ideas that are sure to dazzle your guests and transport you back in time. From savory bites to indulgent desserts, these recipes capture the essence of a decade that knew how to celebrate. So, grab your apron, dust off that vintage cookbook, and get ready to relive the magic of the ’70s through food that’s as fun to make as it is to eat!

Take a look at my 27 Sunday Supper Recipes for more nostalgic meal ideas.

1. Cheese Fondue

Cheese fondue was a popular dish in the 1970s, perfect for social gatherings. Guests would dip bread into a warm, gooey mixture of cheese, creating a fun and interactive dining experience.

Servings: 4-6

Ingredients:

• 1 cup dry white wine
• 1 clove garlic, halved
• 8 oz Gruyère cheese, grated
• 8 oz Emmental cheese, grated
• 2 tsp cornstarch
• 1 tbsp lemon juice
• Freshly ground black pepper
• Cubed French bread, for dipping

Instructions:

1. Rub the inside of a fondue pot with the garlic halves.
2. In the pot, heat the wine over medium heat until hot but not boiling.
3. Gradually stir in the cheeses, mixing until melted and smooth.
4. In a small bowl, combine cornstarch and lemon juice, then stir into the cheese mixture until well combined.
5. Season with black pepper. Serve with cubed bread for dipping.

2. Deviled Eggs

Deviled eggs were a staple at 1970s parties, offering a creamy, tangy bite that pairs well with cocktails and other finger foods.

Servings: 12

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• Paprika, for garnish

Instructions:

1. Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover and remove from heat. Let them sit for 12 minutes.
2. Cool the eggs under cold water, then peel.
3. Slice the eggs in half lengthwise and remove the yolks.
4. In a bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
5. Spoon or pipe the mixture back into the egg whites and sprinkle with paprika before serving.

3. Shrimp Cocktail

Shrimp cocktail was a glamorous dish in the 1970s, often served at upscale parties. Its chilled shrimp paired with tangy cocktail sauce made it a refreshing appetizer.

Servings: 4

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lemon, sliced
• 2 cups water
• 1 cup ketchup
• 2 tbsp horseradish
• 1 tbsp Worcestershire sauce
• Lettuce leaves, for serving

Instructions:

1. In a pot, combine water and lemon slices. Bring to a boil.
2. Add shrimp and cook for 2-3 minutes until they turn pink. Drain and chill in ice water.
3. In a bowl, mix ketchup, horseradish, and Worcestershire sauce to create the cocktail sauce.
4. Serve chilled shrimp on a bed of lettuce with the cocktail sauce on the side.

4. Spinach Artichoke Dip

Spinach artichoke dip became a crowd favorite in the 1970s, known for its creamy texture and rich flavors. It’s perfect for dipping with chips or bread.

Servings: 6-8

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, garlic powder, salt, and pepper.
3. Spread the mixture into a baking dish.
4. Bake for 25-30 minutes until bubbly and golden on top. Serve warm with chips or bread.

5. Jell-O Salad

Jell-O salad was a colorful and whimsical dish that epitomized 1970s cuisine. This sweet and fruity dish is often a hit at potlucks and parties.

Servings: 8

Ingredients:

• 1 box (3 oz) flavored Jell-O (any flavor)
• 1 cup boiling water
• 1 cup cold water
• 1 cup diced fruit (such as pineapple, mandarin oranges, or berries)
• ½ cup mini marshmallows (optional)

Instructions:

1. In a mixing bowl, dissolve the Jell-O in boiling water, stirring until completely dissolved.
2. Add cold water and stir well.
3. Stir in the diced fruit and mini marshmallows, if using.
4. Pour the mixture into a mold or serving dish and refrigerate until set, about 4 hours.
5. Serve chilled, cut into squares or scooped from the mold.

6. Stuffed Mushrooms

Stuffed mushrooms were a popular appetizer in the 1970s, often filled with a savory mixture of cheese, herbs, and breadcrumbs. They are bite-sized and perfect for parties.

Servings: 12

Ingredients:

• 12 large white mushrooms, stems removed
• ½ cup cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, garlic, salt, and pepper.
3. Stuff each mushroom cap with the cheese mixture.
4. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, until golden and bubbly.

7. Pineapple Upside-Down Cake

Pineapple upside-down cake was a beloved dessert in the 1970s, featuring caramelized pineapple rings and cherries atop a moist cake. It’s visually appealing and delicious!

Servings: 8

Ingredients:

• 1 can (20 oz) pineapple slices, drained
• ½ cup brown sugar
• ¼ cup butter
• maraschino cherries
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup milk
• 1 tsp vanilla extract
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, melt butter and brown sugar over medium heat. Pour into a 9-inch round cake pan.
3. Arrange pineapple slices on top of the sugar mixture and place cherries in the center of each slice.
4. In a bowl, mix flour, baking powder, salt, sugar, milk, vanilla, and eggs until smooth.
5. Pour the batter over the pineapple and bake for 30-35 minutes. Let cool for 10 minutes, then invert onto a serving plate.

8. Meatballs in Barbecue Sauce

Meatballs in barbecue sauce were a favorite party dish in the 1970s, often served as a hearty appetizer or main dish. They’re flavorful and easy to eat with toothpicks.

Servings: 6-8

Ingredients:

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 egg
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup barbecue sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine ground beef, breadcrumbs, egg, onion powder, garlic powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs and place them on a baking sheet.
4. Bake for 20-25 minutes until cooked through.
5. In a saucepan, heat barbecue sauce and add the cooked meatballs. Simmer for 10 minutes before serving.

9. Vegetable Platter with Dip

A colorful vegetable platter with dip was a staple at 1970s parties, offering a fresh and crunchy option alongside heavier dishes. It’s a healthy and appealing choice.

Servings: 8

Ingredients:

• 1 cup baby carrots
• 1 cup celery sticks
• 1 cup cherry tomatoes
• 1 cup cucumber slices
• 1 cup bell pepper strips
• 1 cup ranch dressing or hummus for dipping

Instructions:

1. Arrange the vegetables on a large platter in an attractive manner.
2. Serve with ranch dressing or hummus in the center for dipping.

10. Ambrosia Salad

Ambrosia salad is a sweet and fruity dish that was popular in the 1970s. It combines a variety of fruits with marshmallows and coconut, creating a delightful treat.

Servings: 6-8

Ingredients:

• 1 can (15 oz) mandarin oranges, drained
• 1 can (20 oz) crushed pineapple, drained
• 1 cup mini marshmallows
• 1 cup shredded coconut
• 1 cup sour cream
• ½ cup chopped pecans (optional)

Instructions:

1. In a large bowl, combine mandarin oranges, crushed pineapple, mini marshmallows, shredded coconut, sour cream, and pecans (if using).
2. Mix gently until well combined.
3. Chill in the refrigerator for at least 1 hour before serving.

11. Chicken Wings

Chicken wings became a party favorite in the 1970s, often served with a variety of sauces. They’re perfect for sharing and are always a hit at gatherings.

Servings: 4-6

Ingredients:

• 2 lbs chicken wings
• ½ cup hot sauce (like Frank’s RedHot)
• ½ cup butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix hot sauce, melted butter, garlic powder, onion powder, salt, and pepper.
3. Place chicken wings on a baking sheet and brush with the sauce mixture.
4. Bake for 40-45 minutes, turning halfway through, until crispy and cooked through.
5. Serve with additional sauce on the side.

12. Taco Dip

Taco dip was a crowd-pleaser in the 1970s, combining layers of flavors that made it perfect for scooping with tortilla chips. It’s easy to prepare and always a favorite.

Servings: 8

Ingredients:

• 1 can (16 oz) refried beans
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup shredded cheddar cheese
• ½ cup sliced black olives
• ½ cup chopped green onions
• Tortilla chips for serving

Instructions:

1. In a serving dish, layer the refried beans at the bottom.
2. Spread sour cream over the beans, followed by guacamole, salsa, and shredded cheese.
3. Top with sliced olives and chopped green onions.
4. Serve with tortilla chips for dipping.

13. Crab Cakes

Crab cakes were a sophisticated yet approachable appetizer in the 1970s, showcasing the flavors of crab meat with a crispy exterior. They’re perfect for elevating your party menu.

Servings: 4

Ingredients:

• 1 lb lump crab meat
• ½ cup breadcrumbs
• 1 egg, beaten
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a bowl, combine crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently.
2. Form the mixture into small patties.
3. Heat oil in a skillet over medium heat. Fry the crab cakes for 4-5 minutes on each side until golden brown.
4. Serve warm with tartar sauce or remoulade.

14. Cheesy Potato Casserole

Cheesy potato casserole, often referred to as “funeral potatoes,” was a popular comfort food in the 1970s. It’s creamy, cheesy, and perfect for feeding a crowd.

Servings: 8

Ingredients:

• 4 cups frozen shredded hash browns, thawed
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 cup corn flakes, crushed
• ¼ cup butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine hash browns, sour cream, cream of chicken soup, 1 ½ cups cheddar cheese, salt, and pepper.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. In a separate bowl, mix crushed corn flakes with melted butter. Sprinkle over the potato mixture.
5. Bake for 45-50 minutes until bubbly and golden brown. Top with remaining cheese for the last 10 minutes of baking.

15. Fruit Kabobs

Fruit kabobs were a fun and colorful addition to 1970s parties, providing a refreshing and healthy option. They are easy to assemble and great for guests to grab and enjoy.

Servings: 8

Ingredients:

• 1 cup strawberries, hulled
• 1 cup pineapple chunks
• 1 cup melon balls (cantaloupe or honeydew)
• 1 cup grapes
• Wooden skewers

Instructions:

1. Prepare the fruit by cutting it into bite-sized pieces.
2. On each skewer, thread a combination of strawberries, pineapple, melon, and grapes.
3. Arrange the fruit kabobs on a platter and serve chilled.

16. Classic Potato Salad

Potato salad is a timeless dish that was a staple at 1970s gatherings. It’s creamy, tangy, and pairs well with many other party foods.

Servings: 6-8

Ingredients:

• 2 lbs potatoes, peeled and cubed
• ½ cup mayonnaise
• 2 tbsp mustard
• 1 tbsp apple cider vinegar
• 1 cup celery, diced
• ½ cup red onion, diced
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and cool.
2. In a large bowl, combine mayonnaise, mustard, vinegar, celery, onion, salt, and pepper.
3. Add the cooled potatoes and mix gently until well coated.
4. Chill in the refrigerator for at least 1 hour before serving. Garnish with paprika.

17. Baked Brie with Jam

Baked brie became a popular appetizer in the 1970s, offering a warm, gooey cheese experience. Topped with jam, it’s a delightful combination of sweet and savory.

Servings: 6

Ingredients:

• 1 round of brie cheese (8 oz)
• ½ cup fruit jam (such as raspberry or apricot)
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Crackers or sliced baguette for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface. Place the brie in the center and top with jam.
3. Fold the pastry over the brie, sealing the edges. Brush with beaten egg.
4. Place on a baking sheet and bake for 25-30 minutes until golden brown.
5. Let cool slightly before serving with crackers or sliced baguette.

18. Cheese & Pineapple on Toothpicks

Cheese and pineapple on toothpicks is a simple yet delightful appetizer that became a staple at 1970s parties. It combines the savory flavor of cheese with the sweetness of pineapple, making it a crowd-pleaser.

Servings: 12

Ingredients:

• 1 block (8 oz) sharp cheddar cheese, cut into cubes
• 1 can (8 oz) pineapple chunks, drained
• Toothpicks

Instructions:

1. On each toothpick, thread one cube of cheese followed by one pineapple chunk.
2. Repeat until all cheese and pineapple are used.
3. Arrange on a serving platter and serve chilled or at room temperature.

19. Mini Cocktail Sausages (Little Smokies)

Mini cocktail sausages, often referred to as Little Smokies, were a popular finger food in the 1970s. They are easy to prepare and perfect for dipping or snacking.

Servings: 8

Ingredients:

• 2 packages (14 oz each) mini cocktail sausages
• 1 cup barbecue sauce
• 1 cup grape jelly

Instructions:

1. In a slow cooker, combine the barbecue sauce and grape jelly. Stir until well mixed.
2. Add the mini sausages and stir to coat.
3. Cook on low for 2-3 hours or until heated through. Serve warm with toothpicks.

20. Cheese Balls

Cheese balls were a popular party snack in the 1970s, often served with crackers. They come in various flavors and are easy to make ahead of time.

Servings: 8

Ingredients:

• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup chopped nuts (walnuts or pecans)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Crackers for serving

Instructions:

1. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
2. Form the mixture into a ball and roll in chopped nuts to coat.
3. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
4. Serve with crackers.

21. Chicken a la King in Puff Pastry

Chicken a la King was a popular dish in the 1970s, often served in puff pastry shells. It’s creamy, flavorful, and makes for an elegant appetizer or main dish.

Servings: 6

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup mixed vegetables (peas, carrots, and bell peppers)
• 1 cup cream of mushroom soup
• ½ cup milk
• 1 tsp paprika
• Salt and pepper to taste
• 1 package (1 lb) puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine chicken, mixed vegetables, cream of mushroom soup, milk, paprika, salt, and pepper.
3. Roll out the puff pastry and cut into circles or squares. Place on a baking sheet.
4. Spoon the chicken mixture onto the center of each pastry piece and fold over to seal.
5. Brush with beaten egg and bake for 20-25 minutes until golden brown.

22. Stuffed Bell Peppers

Stuffed bell peppers were a hearty and colorful dish in the 1970s, filled with a savory mixture of rice, meat, and spices. They are easy to prepare and make for a satisfying meal.

Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 can (15 oz) diced tomatoes
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, cook ground meat until browned. Drain excess fat.
4. In a bowl, combine cooked meat, rice, diced tomatoes, Italian seasoning, salt, and pepper.
5. Stuff each bell pepper with the mixture and place in a baking dish. If desired, top with shredded cheese.
6. Cover with foil and bake for 30-35 minutes until the peppers are tender.

23. Bundt Cakes

Bundt cakes were a popular dessert choice in the 1970s, known for their beautiful shape and moist texture. They can be made in various flavors and are often glazed or dusted with powdered sugar.

Servings: 10-12

Ingredients:

• 1 box (15.25 oz) cake mix (any flavor)
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• Optional: 1 cup nuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a mixing bowl, combine cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until well blended.
3. If desired, fold in nuts or chocolate chips.
4. Pour the batter into the prepared Bundt pan and bake for 30-35 minutes or until a toothpick comes out clean.
5. Allow to cool for 10 minutes before inverting onto a serving plate.

24. Grasshopper Pie

Grasshopper pie was a fun and minty dessert popular in the 1970s, featuring a creamy filling with a chocolate crust. Its vibrant green color made it a festive choice for parties.

Servings: 8

Ingredients:

• 1 pre-made chocolate graham cracker crust
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 cup green crème de menthe
• 1 cup green crème de cacao
• 1 envelope unflavored gelatin
• ¼ cup cold water

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to soften.
2. In a saucepan, heat the crème de menthe and crème de cacao until warm. Stir in the softened gelatin until dissolved.
3. In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold in the gelatin mixture.
4. Pour the filling into the chocolate crust and refrigerate for at least 4 hours or until set.

25. Black Forest Cake

Black Forest cake is a rich and decadent dessert that gained popularity in the 1970s. It features layers of chocolate cake, whipped cream, and cherries, making it a showstopper at any party.

Servings: 10-12

Ingredients:

• 2 boxes (15.25 oz each) chocolate cake mix
• 1 jar (24 oz) morello cherries, drained (reserve juice)
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings for garnish

Instructions:

1. Preheat the oven and bake the chocolate cakes according to package instructions. Allow to cool completely.
2. Once cooled, slice each cake in half horizontally to create four layers.
3. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Place one layer of cake on a serving platter. Moisten with reserved cherry juice, then spread a layer of whipped cream and add some cherries.
5. Repeat with remaining layers, finishing with whipped cream on top. Garnish with chocolate shavings and additional cherries.

I hope you’ve enjoyed trying out these recipes as much as I did – it’s been a tasty, fun, and sometimes quirky trip down memory lane. These recipes aren’t just for eating – they’re for sharing, laughing, and maybe even grooving a little while you cook. Whether you’re serving up a retro classic or trying one for the first time, it’s all about the joy of bringing people together. So, put on your favorite ’70s playlist, dig out the vintage serving platters, and let the good vibes roll at your next party!