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 […]
Tag: quick and easy recipes
Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]
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!
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Our Ham and Cheese Bites make the cutest lil appetizer ever! This tasty bitesize snack works great for Easter brunch and doubles as a wonderful appetizer for Easter dinner too. They’re also perfect for after school snacking. Little fingers won’t be able to resist this […]
Typically March Madness means I’m outraged because I’m SO. Over. This. Snow!!! But this year’s a little different. We’re all about basketball right now here in Buffalo. Our hometown team, the University at Buffalo, pulled off a huge upset! If you know Buffalo sports, you know that […]
Homemade bread is the BEST!!!! I love baking it. I love the way it smells while it’s baking. And I love having freshly baked bread with a good home cooked meal. The problem is I don’t always have the time to make it ALLLLL the way from scratch. That rising wait time really adds up!! But those store bought versions that come in a tube can be so plain and boring. Well let me introduce you to this simple hack that will take those store bought biscuits from drab to fab! A few simple herbs and spices that you probably already have on hand are all that’s needed to kick that pre made dough up a notch…or two! These Parmesan Garlic Knots will save you a whole lotta time without sacrificing a whole lotta flavor.
Here’s all you need: a tube of buttermilk biscuits, canola oil, grated Parmesan, garlic powder, dried oregano, and dried parsley.
Ok so the first step is the hardest part of the whole recipe. You need to pop open that dang tube of biscuits!!! Why is it that no matter how careful I am peeling back that paper that they just never open correctly??? And then there’s that “pop” sound that makes 9 out of 10 people jump out of their skin. That 10th person is a freak of nature!! I don’t know how you do it! Ok, now that we’ve got that settled, roll out the biscuits one at a time into a 12 inch long rope. My baking pan was 9″ X 13″ so I used the long side to help me estimate the 12 inch length. This simple measuring hack finally clicked for me right now after all these years of busting out rulers in the kitchen. Mind Blown!
The finished product looks super complicated but its really easy. Tie the rope into a knot. Not a fancy knot. Not a double knot. Not a bow. Just a simple, basic knot.
Now just tuck those ends right underneath. Place on a baking sheet lined with parchment paper (you know how I roll). Those ends that you just tucked underneath should be on the bottom. Bake in a 400 degree preheated oven for 8-10 minutes or until golden brown.
Meanwhile, while the knots are cooking, combine the canola oil, Parmesan cheese, garlic powder, oregano and parsley. Mix well.
Remove the knots from the oven and brush them immediately with the garlic Parmesan mixture while they’re still warm.
Ta-da!!!! Seriously would you ever even guess that these were store bought canned biscuits??? I sure wouldn’t!! I love pairing them with a simple spaghetti and meatballs dinner. Or may I suggest our Penne Gorgonzola with Chicken recipe? That’s literally my perfect meal. SOOOO good!!!!
Garlic Parmesan Knots
- 1 tube refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 Tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Step 1 Roll out the biscuits one at a time into a 12 inch long rope. Tie the rope into a knot. Tuck the ends underneath.
- Step 2 Place on a baking sheet lined with parchment paper. (The ends that you just tucked underneath should be on the bottom). Bake in a 400 degree preheated oven for 8-10 minutes or until golden brown.
- Step 3 While the knots are cooking, combine the canola oil, Parmesan cheese, garlic powder, oregano and parsley. Mix well.
- Step 4 Remove the knots from the oven. Brush immediately with the garlic Parmesan mixture while still warm. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
There’s something about a good pasta dish that just can’t be beat! Bring on the carbs!! Penne Gorgonzola with Chicken has that fancy Italian restaurant feel but I’ll let you in on a little secret…..it actually comes together in a snap! Besides boiling the pasta, […]
Christmas cookies?!? Ain’t nobody got time for that! Well I’m here to tell you that you do! Grrrrllll……..I got you! They very well could be the easiest cookies you will ever make! I’ve been adding them to Christmas cookie trays for years now and everyone […]
Hey there! Who’s ready for soup season? I sure am! We are finally getting some of that crisp Fall air blowing through Buffalo this week and I couldn’t be more excited about it. I loved grilling out this Summer, but I am SO ready to turn on the oven and make some comfort foods. What could be more comforting than a big bowl of tomato soup? In my house we are soup lovers!! We pretty much make a different soup every week from October through March with a couple of my favorites as repeats. Some soups are just too good to only make once a year. Am I right??? And of course Tomato Basil Soup is one of those repeats. It’s simple and delicious, but also super inexpensive to make! Grab some oyster crackers and pair with a grilled cheese sandwich, we’re about to warm your soul. This one is SOOOO good!!
Here’s all you’ll need: carrots, onion, chicken broth, evaporated milk, tomato puree, butter, basil, salt and white pepper.
Chop up the carrots and the onion into small pieces. Betcha didn’t know that Tomato Basil Soup had carrots hidden inside!
Add the carrots and onion to a Dutch oven and cook in butter over medium-low heat for about 30 minutes. Cover and stir occasionally.
Remove from the heat and cool slightly. Add the vegetables and 1 cup of chicken broth to a blender and process until well blended.
Yum! Look at all of those nice veggies that will act as our base. Return the mix back to the Dutch oven.
Next add in the tomato puree, Basil, sugar, salt, pepper and remaining broth. You can substitute black pepper in a pinch. It’ll still be really good! I promise. Bring to a boil. Reduce heat down to a low and simmer for 30 minutes longer.
Stir in the evaporated milk and leave on the stove until heated through. Do not boil.
Serve hot! Add soup crackers, croutons, parmesan cheese, or whatever you like. Oh my! Just looking at this mug full of Tomato Basil Soup almost makes me wish for Winter weather…….ALMOST!!! Not quite though. Does anyone else love to dip a nice grilled cheese sandwich in there? What’s your favorite soup? Best Ever Zuppa Toscana and Hearty Cheeseburger Soup are a few of mine!
Tomato Basil Soup
- 4 medium carrot, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter
- 49 oz reduced-sodium chicken broth
- 1 can (29 ounces) tomato puree
- 5 teaspoons dried basil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
- Step 1 Finely chop the carrots and onion. Add to a Dutch oven with butter and cook over medium-low heat for 30 minutes.
- Step 2 Cool slightly. Add vegetables and 1 cup chicken broth to a blended. Process until well blended. Return veggie mixture to Dutch oven.
- Step 3 Stir in tomato puree, basil sugar, salt, pepper and remaining broth. Bring to a boil. Reduce to a simmer and cook on low for 30 minutes.
- Step 4 Stir in evaporated milk. Cook on low until soup is heated through. Do not boil. Serve hot and enjoy!
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