Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: party food
Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]
Broccoli Cheese Spread is such a simple recipe but it’s so amazingly good. You absolutely need this quick and easy appetizer recipe in your arsenal. I mean could there be a more classic combination than broccoli and cheese? I don’t think so! Just try it and see. It’s near impossible to resist the lusciousness of this rich and creamy dip. You won’t believe how easy it is to make. Serve it up for a party or crowd, whip it together quickly when company stops by, or hoard it all for yourself while binge watching your fave Netflix series. This versatile dip can be ready at the drop of a hat or even made ahead of time. Pop it in the oven and it’s done in 20 minutes. Go ahead and hit the print button already!
Here’s all you’ll need: cream cheese, sour cream, Italian salad dressing mix, frozen chopped broccoli, cheddar cheese, and crackers for dipping.
Five ingredients, that’s it just five ingredients! Let’s get this party started!! Soften the cream cheese and place it in a large bowl. You can leave the cream cheese out for a bit or nuke it in the microwave for a few seconds. It’s easier to mix when it’s softened. Using a hand mixer, blend together the cream cheese, sour cream and Italian salad dressing mix. You can find the salad dressing mix in the salad dressing aisle at your local grocer. It usually comes in a packet or sometimes in a box if it’s a two-pack.
Thaw the frozen broccoli. You may need to drain it as well and pat it dry. You can also chop up any especially large broccoli florets that slipped through the cracks. I like all my pieces to be bitesize. Next fold in the broccoli and 1-1/2 cups of cheddar cheese. I love sharp cheddar! The sharper the better!! My hubby always seems to gravitate towards mild. So whatever floats your boat will work just fine.
Spray a shallow 1-quart baking dish lightly with cooking spray. I used my Corningware 1-qt dish but a pie plate also works greats for dips or spreads. Spoon the Broccoli Cheese Spread evenly into the baking dish.
Top with the remaining cheese and bake in a 350 degree preheated oven for 20 minutes. That’s it! Seriously so easy!!
And so cheesy!!! Grab a cracker before it’s gone because I’m diving right into the Broccoli Cheese Spread. Speaking of broccoli and cheese…Have you tried our Broccoli Cheese Soup?
Broccoli Cheese Spread
- 1 package (8 ounces) cream cheese, cubed
- 1 cup sour cream
- 1 envelope Italian salad dressing mix
- 3 cups frozen chopped broccoli, thawed, drained and patted dry
- 2 cups shredded cheddar cheese, divided
- Crackers for dipping
- Step 1 Soften the cream cheese and place it in a large bowl. Using a hand mixer, blend together the cream cheese, sour cream and Italian salad dressing mix.
- Step 2 Thaw the frozen broccoli, drain, and pat dry. fold in the broccoli and 1-1/2 cups of cheddar cheese.
- Step 3 Spray a shallow 1-quart baking dish lightly with cooking spray. Spoon the Broccoli Cheese Spread evenly into the baking dish.
- Step 4 Top with the remaining cheese and bake in a 350 degree preheated oven for 20 minutes. Serve with crackers. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Alright let’s just cut to the chase here! This next recipe is called Chicken Wing Dip NOT “Buffalo” Chicken Wing Dip. You don’t call them “Buffalo” wings if you actually live in Buffalo. The Buffalo part is just assumed cause everyone knows that when it […]
Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]
If Spinach Artichoke Dip is involved then you can count me in people! It’s pretty much one of my main weaknesses. I just can’t say no to this luscious, creamy, absolutely delicious dip. I’ve tried all the recipes, the restaurant knock offs, the crockpot versions, you name it. But this one, my friends, is by far my favorite! One taste and you’ll be hooked too. There’s no mayo involved so it tastes much lighter than most variations, which to me, really sets it apart from the rest. Loaded up with spinach, artichokes, and of course, LOTS of cheese, you won’t believe how quickly this dip becomes your new obsession. You might as well just go ahead and throw away all those other recipes right now. This is seriously THE BEST Spinach Artichoke Dip EVER!!!
Here’s all you’ll need: artichoke hearts, fresh spinach, garlic, onion, sour cream, cream cheese, milk, mozzarella cheese, Parmesan cheese, garlic salt, Italian seasoning, and pepper.
So not only does Spinach Artichoke Dip taste amazing but it’s also super duper easy to prepare. Chop the onions, spinach and artichokes. A lot of recipes that I’ve tried in the past use frozen spinach. Well after this one, I’m a firm believer that fresh is best! It gives this dish such a nice texture. For the artichokes however, I always opt for the canned version. This time saver is just invaluable to me considering all those minutes I’ll inevitably spend googling how to cut fresh artichokes and watching you tube videos. Combine the onions, garlic, spinach, and artichokes in a medium sized bowl.
Oh yeah, did I mention that chopping the vegetables is the hardest part of this recipe? I can feel that sigh of relief. The heavy lifting’s over! Stir in the sour cream and softened cream cheese. You can lighten this recipe up even more by selecting fat free or low fat versions. But in my mind that just gives me permission to pile on that cheesy topping at the end of this recipe! So your call. Choose your battles wisely.
A few more quick additions and we’re ready for the oven! Mix in the milk, 1 cup of mozzarella cheese, grated Parmesan, garlic salt, Italian seasoning, and pepper. Again with the milk, skim, 2%, whole, I’ll leave that up to you and your waistline. But you really can’t make a bad decision here but for the love of God save the Almond and Coconut milk for another time! Mix up all the ingredients until the Spinach Artichoke Dip is nice and creamy. Mmmm….do you see that?!? Chunks of yumminess in every.single.bite!
And now for my favorite part…SAY CHEESE!!!! The cheesy topping on this dip is a total game changer! I don’t know why it never occurred to me to do this myself but it’s literally life changing. You’ll never go back to the plain old naked version again. Place the Spinach Artichoke Dip in a pie plate or shallow baking dish. Then sprinkle that remaining cup of mozzarella over the top. I mean cause who wants to put a measly 1 cup of mozzarella back in the fridge anyways?!? That’s just sad. And now we’re ready for the oven! Bake uncovered, in a 400 degree preheated oven for 30 minutes or until the cheese completely melted.
Serve warm with your favorite dippers. We love tortilla chips, pita triangles, or even toasted baguette! That melty cheese with those crispy golden edges got me drooling a little. Spinach Artichoke Dip is great for sharing….otherwise you’ll be eating the whole pan yourself!!! Which isn’t a bad thing either! And don’t forget to try our Cheesy Pizza Dip too!!
Spinach Artichoke Dip
- 1 cup chopped Artichoke Hearts
- 1 cup chopped fresh spinach
- 3 cloves of garlic, minced
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 4 oz. softened cream cheese
- 2 tablespoons milk
- 2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon Italian Seasoning
- 1/8 teaspoon pepper
- Step 1 Chop the onions, spinach and artichokes. Combine the onions, garlic, spinach, and artichokes in a medium sized bowl.
- Step 2 Stir in the sour cream and softened cream cheese. Mix in the milk, 1 cup of mozzarella cheese, grated Parmesan, garlic salt, Italian seasoning, and pepper.
- Step 3 Place the Spinach Artichoke Dip in a pie plate or shallow baking dish. Then sprinkle the remaining 1 cup of mozzarella over the top.
- Step 4 Bake uncovered, in a 400 degree preheated oven for 30 minutes or until the cheese completely melted. Serve with tortilla chips, pita triangles, or toasted baguette. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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If you’ve never made Pizza Pinwheels then you’re truly missing out! This bitesize, crowd pleasing appetizer is totally irresistible, super easy to make and tastes just like pizza. Loads of pepperoni and mozzarella are wrapped up inside a tender, flaky crescent dough crust. These mini […]
I know you’ve been waiting for this post all week! It’s my very FIRST recipe made in a pressure cooker!! Are you excited? I’m excited because it actually worked!! YAAAAYYYYY!!!!!! When Cosori asked me to test out their 6-Quart Premium Pressure Cooker I knew that […]
It’s that time of the year again! Our garden is bursting with fresh veggies and all of a sudden we’re like….how are we gonna eat all this??? Right now I’ve got boat loads of tomatoes on my hands. And you know I’ve already made batch after batch of our Slow Roasted Tomato Sauce well, cause it’s AMAZING (and did I mention it’s super easy too). But….I also love trying new things and finding creative ways to use up our harvest. So in the spirit of trying something new, let me introduce you to another fabulous way to put all those tomatoes to good use, Roasted Tomato Salsa. You guys!!! This is the most perfect, from scratch, garden fresh, delicious, smokey, chunky salsa ever! This scrumptious salsa is chock full of tomato flavor and can be easily customized to your taste. Serve it as an appetizer or snack, whip it up in a pinch on Taco Tuesdays or Tequila Thursdays (if that’s not a thing, can we make it a thing?), or make this your new game day go to!! Really you can’t go wrong as long as there’s salty chips and beer. Amiright?!?
Here’s all you’ll need: tomatoes, olive oil, fresh cilantro, limes, garlic, yellow pepper, green onions, ground cumin, smoked paprika, ground chipotle, salt, hot sauce, and of course have those tortilla chips ready to roll.
First we need to peel and seed those tomatoes. I promise this is the most work you’ll have to do for this whole recipe. Roasted Tomato Salsa is one of recipes that I love not just cause it tastes great, but because it’s easy!! Spray a large baking sheet with cooking spray (I like to cover mine with aluminum foil first because I’m all about that easy cleanup). Place 3 tomatoes cut side down on the baking sheet (which basically just means that the skin will be on top). Drizzle with 1/2 tablespoon of olive oil.
Turn that broiler all the way up to high and broil about 4 inches from the heat for 4-5 minutes. In my oven that means top rack. Keep a watchful eye. We’re shooting for blistered tomato skin with no smoke alarms going off! High five! Roasting the tomatoes not only enhances their flavor and aroma, but also brings out a subtle smokey flavor. Cause we fancy like that!
Next allow the tomatoes to cool slightly and drain the juices. These babies are juicy enough on their own without all that extra stuff! Then bust out your handy dandy Ninja (or blender or food processor). Blend the uncooked and roasted tomatoes together in batches until chunky. That means just a quick process or two in the ninja cause this baby is powerful as all get out!
Set the tomatoes aside. Throw some cilantro, lime juice, lime zest, and 1/2 tablespoon of olive oil into the food processor. Process until blended. It’s ok if it’s a little chunky. Stir into the tomato mixture. If you’re one of those strange people that tastes a soapy flavor when eating cilantro (raises hand) then you can swap it out for fresh parsley or skip it all together. If you Google “why does cilantro taste like soap”, apparently it’s a genetic trait…..so thanks a lot Mom and Dad! I’m finding the more times I try it the less soapy it tastes but feel free to substitute if you just can’t do it.
Stir in the chopped peppers, green onions, cumin, smoked paprika, chipotle, salt, pepper, and hot sauce. And this would be the part where you can customize your Roasted Tomato Salsa like cray cray!! Add green peppers instead of yellow peppers…or both. You can have whatever you like. Turn up the heat with some extra hot sauce or throw in some jalapeños if you like it hot and spicy!!! By all means go nuts!!
Refrigerate for an hour….or longer. Let those flavors marinate baby!!! Serve with tortilla chips and have at it. What did I tell you? The most perfect, best ever, fresh and easy Roasted Tomato Salsa! Told ya so. Whip up a batch of our Beer Margaritas and let’s get this party started!!
Roasted Tomato Salsa
- 6 large tomatoes, halved and seeded, divided
- 1 tablespoons olive oil, divided
- 1/2 bunch fresh cilantro, trimmed
- 1/8 cup lime juice
- 2 garlic cloves, peeled
- 1 teaspoons grated lime zest
- 1 large sweet yellow pepper, finely chopped
- 6 green onions, thinly sliced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon ground chipotle pepper
- 1 teaspoons salt
- 1/8 teaspoon Louisiana-style hot sauce
- Tortilla chips
- Step 1 Peel and seed the tomatoes. Spray a large baking sheet with cooking spray. Place 3 tomatoes cut side down on the baking sheet.
- Step 2 Broil on high about 4 inches away from the heat for 4-5 minutes. Tomatoes should be blistered but not burnt.
- Step 3 Allow the tomatoes to cool slightly and drain. In a blender or food processor, blend the uncooked and roasted tomatoes together in batches until chunky. Set aside.
- Step 4 Add the cilantro, lime juice, lime zest, and 1/2 tablespoon of olive oil into the food processor. Process until blended. Add to the tomato mixture.
- Step 5 Stir in the chopped peppers, green onions, cumin, smoked paprika, chipotle, salt, pepper, and hot sauce. Mix well.
- Step 6 Refrigerate for one hour (or longer). Serve with tortilla chips and enjoy!
We’d love to hear from you! Leave us your comments and love down below.
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What happens when you combine tater tots and nachos??? You get Totchos!!! Our all new Quick and Easy Loaded Totchos recipe are the perfect way to celebrate Cinco de Mayo. This delicious spinoff recipe swaps tater tots for tortilla chips and then smothers them with all […]