1. Jell-O Salad
Jell-O salad was all the rage in the ’60s and ’70s, often made with a bizarre mix of gelatin, vegetables, and even meat. It was served at nearly every potluck, and the colorful gelatin creations were often molded into whimsical shapes. People would add everything from shredded carrots to canned peas, and in some extreme cases, even tuna or chicken. The idea was to combine the sweetness of Jell-O with the savory flavors of salads or even a meal.
While it may sound unappealing to modern-day foodies, it was considered a convenient, playful dish back in the day. Its appeal was partly due to its versatility, with home cooks putting their own spin on the gelatin base. However, as tastes evolved, the idea of mixing sweet gelatin with vegetables or meats slowly faded, and Jell-O salad became a quirky relic of a bygone era.
2. Fondue
Fondue became a must-have meal in the ’70s, especially after the Swiss-inspired dish gained popularity in the U.S. It involved dipping bread, vegetables, and meats into pots of melted cheese or chocolate, creating a communal and interactive dining experience. In fact, whole parties were centered around fondue, with people sitting around a communal pot and dipping anything they could find.
Despite its popularity, fondue didn’t stay mainstream forever. Though still adored by some for its nostalgic charm, its heyday ended by the ’80s. The idea of communal dining around a pot of cheese or chocolate was, however, so popular at the time that it became synonymous with dinner parties and entertaining.
3. TV Dinners
The rise of TV dinners in the ’60s marked a new era in convenience food. Packaged meals with sections for turkey, mashed potatoes, peas, and gravy were designed to be heated up and enjoyed in front of the television, making them a perfect symbol of post-war convenience culture. People thought they were a modern marvel that saved time while offering a satisfying meal.
Though they were revolutionary at the time, many would argue that the appeal of TV dinners was in their novelty rather than their taste. While they may have provided convenience, they often lacked the nutritional value and flavor we expect from today’s frozen meals. Still, they hold a special place in ’60s and ’70s food culture, representing a shift toward packaged and processed foods.
4. Green Goddess Dressing
The name alone gives it a mysterious vibe, but Green Goddess dressing was a top choice for salads and dipping sauces throughout the ’60s and ’70s. This creamy, herb-infused dressing combined ingredients like mayonnaise, sour cream, anchovies, parsley, tarragon, and chives. It was a little rich for the palate, but the vibrant green color and distinct flavor made it a favorite in many households.
The dressing’s popularity spiked when it was featured on upscale restaurant menus and became a staple at home gatherings. Though it’s still available today in many stores, it’s not nearly as ubiquitous as it once was. Still, its place in vintage culinary history is undeniable, and it occasionally resurfaces in retro-themed recipes.
5. Spam
Spam, the canned meat that many love to hate, had a surprisingly strong following during the ’60s and ’70s. Once considered a wartime staple, it was often used in casseroles, sandwiches, and even fried for breakfast. In fact, some households relied on Spam as a cheap and long-lasting protein source, especially when fresh meat wasn’t available.
Though it was widely consumed, Spam’s reputation has shifted in recent years. Today, it’s mostly seen as a nostalgic oddity rather than a pantry staple. However, the love (and hate) for Spam remains, with some still enjoying it in vintage recipes or as a quirky treat for nostalgia’s sake.
6. Pineapple on Pizza
As outlandish as it may sound now, pineapple on pizza (aka “Hawaiian pizza”) became wildly popular during the ’60s and ’70s. The combination of savory ham with sweet pineapple was an innovative take on the traditional pizza, offering an unexpected balance of flavors. While the concept of fruit on pizza may have raised eyebrows, it quickly became a mainstream favorite for many.
Despite its initial rise in popularity, pineapple pizza remains a divisive dish today. Some people love the sweet and salty contrast, while others continue to argue that fruit and cheese should never mix. Nevertheless, it holds a nostalgic place in the hearts of many who grew up with this funky topping combination.
7. Meatloaf
Though meatloaf was a standard part of American dinners before the ’60s, it took on a new life in the ’60s and ’70s, evolving from a humble dish into a comfort food favorite. Families would often prepare it with ground beef mixed with breadcrumbs, eggs, and seasonings, and it was baked into a loaf shape. It was typically served with mashed potatoes and gravy, making it a filling and satisfying meal.
While meatloaf is still a beloved dish for many, the ’60s and ’70s version often included some odd ingredients like raisins or even ketchup glazes. Its continued presence in American households, however, proves that it has managed to stand the test of time as a dependable dinner option—albeit one that’s often overshadowed by more exotic dishes today.
8. Ambrosia Salad
Ambrosia salad was a strange yet beloved dessert during the ’60s and ’70s, often served at picnics, potlucks, and holiday meals. This sweet, fruit-filled concoction combined canned fruit cocktail, marshmallows, shredded coconut, and whipped cream into a colorful and over-the-top dessert. While it sounds more like a candy dish than a salad, its popularity was undeniable.
The combination of tropical fruits, sugar, and cream may seem unusual today, but back in the ’60s and ’70s, it was considered an indulgent treat. While it has mostly disappeared from modern-day menus, it remains an unforgettable part of retro food culture, often bringing a smile to those who remember it fondly.
