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Tag: appetizer

  • Parmesan Truffle Fries – Simply Scratch

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    Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish. This recipe yields 8 servings.

    Parmesan Truffle Fries

    If truffle fries on a menu, I will indeed order them.

    But a girl needs to be able to make them at home too! Since the few restaurants we typically order these fries from make them differently, I decided to take what I liked about both and combine them. So here are the details; crispy baked French fries are tossed in earthy and fragrant white truffle oil, sprinkled with lots of freshly grated parmesan cheese, drizzled with balsamic glaze and sprinkled with minced fresh parsley. It’s really just that simple.

    The balsamic glaze adds a touch of sweetness which works really well with the earthy truffle oil and the salty parmesan cheese.

    Parmesan Truffle FriesParmesan Truffle Fries

    This recipe will serve 8 but you could definitely make a meal out of these – no shame here!

    Ingredients for Parmesan Truffle FriesIngredients for Parmesan Truffle Fries

    To Make These Parmesan Truffle Fries You Will Need:

    • French fries – Use homemade or store- bought. We like shoestring or “fast food” style fries best for this recipe.
    • white truffle oil – Lends pungent, earthy and slightly nutty flavor.
    • flaky salt – Enhances the flavors of this recipe.
    • parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
    • balsamic glaze – Use homemade or store-bought.
    • parsley – Adds a pop of color and herbaceous flavor.

    French friesFrench fries

    Make The French Fries:

    You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Bake for 20 minutes, rotating the pans halfway through.

    drizzle with truffle oildrizzle with truffle oil

    Once the fries are crisp, remove from oven, add to a bowl (or combine on one of the sheet pans) and drizzle with white truffle oil – about 2 teaspoons.

    toss with oiltoss with oil

    Gently toss to coat.

    season with saltseason with salt

    Transfer to a serving dish and sprinkle with flaky salt.

    top with freshly grated parmesan cheesetop with freshly grated parmesan cheese

    Top with freshly grated parmesan cheese. Again, I eye ball it, but it’s about 1/2 cup.

    drizzle with balsamic glazedrizzle with balsamic glaze

    And drizzle with roughly 2 tablespoons of balsamic glaze.

    top with chopped parsleytop with chopped parsley

    Lastly, sprinkle with minced fresh parsley.

    Parmesan Truffle FriesParmesan Truffle Fries

    Serve as an appetizer or for a side to burgers, wraps or anything, really.

    Parmesan Truffle FriesParmesan Truffle Fries

    And then watch them disappear!

    Parmesan Truffle FriesParmesan Truffle Fries

    These fries are best enjoyed immediately after being made.

    Parmesan Truffle FriesParmesan Truffle Fries

    Enjoy! And if you give this Parmesan Truffle Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Parmesan Truffle FriesParmesan Truffle Fries

    Yield: 8 servings

    Parmesan Truffle Fries

    Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish.

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    • 28 ounces French fries, we like “fast food style” or homemade (linked below)
    • 2 teaspoons truffle oil, more or less to taste
    • 2 pinches flaky salt, or to taste
    • 1/2 cup freshly grated parmesan cheese, more or less to taste
    • 2 tablespoons balsamic glaze, more or less to taste
    • 1 tablespoon finely chopped parsley
    • You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Lightly spray the top of the fries and bake for 20 minutes, rotating the pans halfway through.

    • Once the fries are crisp, remove from oven, add to a bowl and drizzle with white truffle oil. Gently toss to coat. Transfer to a serving dish and sprinkle with flaky salt and freshly grated parmesan cheese. Drizzle with a desired amount of balsamic glaze and top with parsely.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 3ounces, Calories: 300kcal, Carbohydrates: 32g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 596mg, Potassium: 441mg, Fiber: 4g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Side Dishes

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • Roasted Jalapeño Poppers – Simply Scratch

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    These Roasted Jalapeño Poppers have three different cheeses, fresh cilantro, minced green onions all stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

    Roasted Jalapeño Poppers

    The Roasted jalapeño popper breakdown:

    These are just a gluten-free and non-fried version of the game day classic. There’s not one but three kinds of cheese (does cream cheese count?) combined with fresh cilantro and green onions which are then stuffed into hollowed out jalapeño halves and roasted until bubbly and brown. If you can wait the few minutes so you don’t burn your tastebuds, you then get to consume “these spicy cradles of cheese love” as my (at the time) 13-year-old daughter exclaimed.

    It literally took me longer to make these than it did for us to inhale them.

    Roasted Jalapeño PoppersRoasted Jalapeño Poppers

    If you were to pluck off the roof to our house and peer into the kitchen at the very moment these cooled down enough to eat, it would have looked like a shark feeding frenzy. We even fought over the crispy browned bits of cheese that spilled over onto the pan. We ended up eating those with crackers.😍

    ingredients for Roasted Jalapeño Poppersingredients for Roasted Jalapeño Poppers

    To Make These Roasted Jalapeño Poppers You Will Need:

    • cream cheese – Lends creaminess and is the base of the filling.
    • jalapeño cheddar cheese – Or use pepper jack or Monterey Jack for less heat.
    • cojita cheese (crumbled) – Can be substituted with queso fresca or crumbled feta.
    • green onions – Add fresh subtle onion flavor.
    • cilantro – Lends a pop of brightened distinct herbaceous freshness.
    • jalapeño peppers – Try to use ones similar in (medium) size.

    add cheeses to bowladd cheeses to bowl

    In a mixing bowl, add 8 ounces softened cream cheese with 1-1/4 cup freshly grated jalapeño cheddar cheese and 1/2 cup Cotija. If you can’t find Cotija, you can substitute with feta.

    add green onions and cilantroadd green onions and cilantro

    Next add in 2 chopped green onions and 2 tablespoon minced fresh cilantro.

    mix well to combinemix well to combine

    Use a rubber spatula to mix it all together. It will take a few to get the mixture going, but eventually it will be spreadable.

    Now here comes the fun part. I’m lying.

    rinse jalapeños wellrinse jalapeños well

    Rinse and pat dry 20 medium jalapeños.

    slice jalapeños in half lengthwise slice jalapeños in half lengthwise

    Slip on a pair of nitrile gloves or any type of food-safe glove to protect your hands. Maybe even wear goggles or some form protective eye wear too. Slice the jalapeños in half lengthwise, keeping the stem intact if at all possible, for the only reason is that they look cool once roasted.

    scrape out seeds and ribs with a small spoonscrape out seeds and ribs with a small spoon

    Then use a spoon to scrape out the seeds and ribs. This is where protective eyewear comes in handy.

    fill jalapeños with cheese mixturefill jalapeños with cheese mixture

    Next use an offset spatula to fill the peppers with about a teaspoon-ish of the cheese mixture and place on a couple of rimmed metal baking sheets. Try to avoid over filling the jalapeños.

    roasted stuffed jalapeños in your ovenroasted stuffed jalapeños in your oven

    Lastly, slide the pan on to the middle rack of your preheated 450° oven.

    Roasted Jalapeño Poppers out of the ovenRoasted Jalapeño Poppers out of the oven

    Roast for 10-12 minutes or until the tops of the cheese are a golden brown.

    Roasted Jalapeño PoppersRoasted Jalapeño Poppers

    Before you let loose and start inhaling these roasted jalapeño poppers, transfer them to a platter with a little dish of ranch dressing for dipping, and sprinkle it all with fresh cilantro leaves. Dipping in the ranch helps diffuse the heat a little. But only a little. Because these babes are spicy!

    Roasted Jalapeño PoppersRoasted Jalapeño Poppers

    The perfect finger food for parties, small gatherings or midday snackaging. Which is the BEST kind of snacking there is.

    Roasted Jalapeño PoppersRoasted Jalapeño Poppers

    Enjoy! And if you give this Roasted Jalapeño Poppers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Roasted Jalapeño PoppersRoasted Jalapeño Poppers

    Yield: 10 servings

    Roasted Jalapeño Poppers

    These Roasted Jalapeño Poppers have three cheeses, fresh cilantro, minced green onions stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

    Prep Time: 30 minutes

    Cook Time: 10 minutes

    Additional Time: 3 minutes

    Total Time: 43 minutes

    • 8 ounces softened cream cheese
    • 1¼ cup freshly grated jalapeño white cheddar, or substitute with either Monterey jack, pepper jack or white cheddar
    • 1/2 cup Cotija cheese, or use feta
    • 2 sliced green onions, light and dark green parts only
    • 2 tablespoons minced fresh cilantro
    • 20 fresh jalapeños, halved with seeds and ribs removed
    • cilantro leaves, for serving
    • ranch dressing, for serving

    • Preheat oven to 450℉ (or 232℃).

    • Place the softened cream cheese, jalapeño cheddar, cotija, green onions and cilantro into a medium bowl. Use a spatula to mix until combined.

    • Wearing nitrile gloves, cut the jalapenos in half and use a spoon to remove the seeds and ribs.

    • Arrange the jalapeno halves on a rimmed metal baking pan and fill with about a teaspoon or so of the cheese mixture.

    • Slide into the oven to roast for 10 minutes or until the tops are golden.

    • Cool slightly for a few minutes before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 4peppers, Calories: 163kcal, Carbohydrates: 3g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 245mg, Potassium: 126mg, Fiber: 1g, Sugar: 2g, Vitamin A: 809IU, Vitamin C: 34mg, Calcium: 166mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: Tex Mex

    This recipe was originally posted on October 10th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • The Super Bowl Appetizer Everyone Devours First

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    There are a lot of fancy Super Bowl snacks out there, but pigs in a blanket will always be the first thing gone. Every. Single. Time. These are made with juicy Lil Smokies wrapped in buttery crescent rolls and baked until golden, then served with a simple homemade dipping sauce that takes them completely over the top.

    They’re easy, nostalgic, and totally irresistible which is exactly what you want for a game day party when everyone’s grazing the Super Bowl appetizers in between plays in the big game.

    What I Do Different to Make the BEST Lil Smokies

    Carrian Cheney

    Listen, the truth is most people would choose a hamburger over a hotdog, but I am actually a die hard hotdog fan. I have been since I was a little girl. The first time that I had pigs in a blanket, I was so excited and then was completely bummed by the lack of flavor and especially by how dry they were.

    I’ve learned that there are a few things you can do to make your pigs in a blanket better than everyone else’s. Number one always brushed the crescent dough with a little butter and sprinkle with flaky salt. It adds just that little touch of flavor and texture that will make your mouth water and you won’t be able to stop eating them, which is exactly what you want for your guests.

    I love when we are throwing a party and people say they can’t stop eating fill in the blank. And my last tip always add a delicious dipping sauce and I’m not just talking ketchup and mustard. I’m talking a smoky honey mustard dipping sauce that is absolutely the best dip I’ve ever had with Little Smokies pigs in a blanket.

    Why Pigs in a Blanket are the Ultimate Super Bowl Snack

    Pigs in a blanket check every game day box. They’re handheld, crowd-pleasing, kid-approved, and easy to eat while yelling at the TV. You can make a big batch without much effort, they bake quickly, and they’re just as good warm as they are at room temperature.

    Add a homemade honey mustard dipping sauce and suddenly this classic appetizer feels extra special without losing that nostalgic, party-food charm everyone loves.

    several baked lil smokies wrapped in crescent roll sitting next to a small bowl of honey mustard dipping sauceseveral baked lil smokies wrapped in crescent roll sitting next to a small bowl of honey mustard dipping sauce

    Ingredients You’ll Need

    These wrapped lil smokies are made with just a few pantry staples and one easy homemade dipping sauce.

    • Crescent Rolls: Buttery, flaky dough that wraps around the sausages and bakes up perfectly golden.
    • Lil Smokies: Juicy, bite-sized sausages that bring all the savory flavor to this classic appetizer.
    • Unsalted Butter: Brushed on top for extra richness and that irresistible golden finish.
    • Coarse Flaked Salt: A light sprinkle adds crunch and enhances all the flavors (don’t skip it!).

    Dipping Sauce

    • Mayonnaise: Creates a creamy, smooth base for the dipping sauce.
    • Honey: Adds sweetness that balances the savory smokies and tangy mustard.
    • Dijon Mustard: Adds just the right amount of tang and depth.
    • Smoked Paprika: Adds subtle smokiness that ties the whole sauce together.
    • Lime Juice (optional): A squeeze of brightness that wakes everything up and cuts the richness.
    one pig in a blank with a bite taken out of it so you can see the inside surrounded by other lil smokies pigs in a blanketone pig in a blank with a bite taken out of it so you can see the inside surrounded by other lil smokies pigs in a blanket

    How to Make Pigs in a Blanket with Little Smokies

    1. Prep: Preheat oven to 375℉.
    2. Cut the Crescent Rolls: Unroll the sheets of crescent roll dough and separate them where they are perforated. Cut each triangle into 3 smaller triangles.
    3. Roll: Place 1 little smokie on the thick end of one triangle and roll toward the thinner side. Repeat until all little smokies or dough triangles have been used.
    4. Brush: Brush the tops of each roll with butter and sprinkle with salt.
    5. Bake: Place on a baking sheet and bake for 12-15 minutes.
    6. Make the Dipping Sauce: Add all the ingredients to a small bowl and whisk together to combine.
    7. Serve: Serve warm with the dipping sauce and enjoy!

    The Best Homemade Dipping Sauce

    You only need 5 ingredients to make this homemade dipping sauce! I took our honey mustard dipping sauce for ham and added some smoked paprika and lime to deepen the flavor. It pairs so well with these little crescent rolls pigs in a blanket!

    carrian holding a phone taking pictures of lil smokes pigs in a blanketcarrian holding a phone taking pictures of lil smokes pigs in a blanket

    How to Keep Pigs in a Blanket Warm for a Party

    There is a fine art to keeping pigs in a blanket warm throughout your party. You want them to stay warm without getting soggy. There are two methods that work well – the slow cooker method or the oven method.

    Slow Cooker Method: Put your slow cooker on warm and line it with a couple of paper towels. Put the pigs in a blanket in a single layer and keep the lid cracked open with a wooden spoon to let the steam out.

    Oven Method: Heat the oven to 200-225 °F and place the pigs in a blanket on a wire rack over a baking sheet. Tent loosely with foil. Both of these methods allow air to circulate around the piggies and they start warm and crispy.

    a golden lil smokie sitting on the side of a bowl of honey mustard dipping saucea golden lil smokie sitting on the side of a bowl of honey mustard dipping sauce

    Can You Use Puff Pastry Instead of Crescent Rolls?

    Yes absolutely! There will be a couple of key differences. You will want to use an egg wash instead of melted butter to help them get golden brown. You’ll also want to increase the baking temperature to 400-425℉. The baking time should be about the same, maybe a little longer.

    Storing and Reheating

    Extra pigs in a blanket should be completely cooled and stored in an airtight container in the refrigerator. They will keep for up to 4-5 days. You can also freeze them and they will keep for up to 3 months.

    They are best reheated in the oven or in an air fryer.

    Oven:

    • Preheat to 350°F
    • Place on a baking sheet
    • Reheat for 8–12 minutes (from fridge; 15–20 minutes if frozen)

    Air Fryer:

    • Heat to 350°F
    • Reheat for 3–5 minutes
    • Turn halfway through

    I prefer reheating in the oven because you can do them all at once and not in batches.

    lil smokies pigs in a blanket that are baked and golden with flaked salt sprinkled on toplil smokies pigs in a blanket that are baked and golden with flaked salt sprinkled on top

    No Super Bowl party is complete without pigs in a blanket, and this version proves why they’ve stood the test of time. They’re easy, comforting, and guaranteed to disappear faster than you expect especially when paired with a homemade dipping sauce.

    Whether you’re feeding a crowd or just loading up the snack table for kickoff, this is one recipe you’ll come back to every single year. If you’re looking for more Super Bowl food ideas, head to our recipe roundup for all the best football party recipes!

    More Super Bowl Party Foods:

    Watch How These Lil Smokies Pigs in a Blanket are Made…

    Prevent your screen from going dark

    • Preheat oven to 375℉.

    • Unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.

      1 Container Crescent Rolls

    • Place 1 lil smokies wiener on the thick side of each triangle, then gently roll to thinner side.

      1 Package Lil Smokies

    • Repeat until all are used.

    • Brush with butter and sprinkle with salt. Bake 12-15 minutes.

      4 Tablespoons Unsalted Butter, Coarse Flaked Salt

    • Stir together the sauce and enjoy!

      1 Cup Mayonnaise, ¼ Cup Honey, ⅛ Cup Dijon Mustard, ¼ teaspoon Smoked Paprika, 1 Squeeze Lime Juice

    Serving: 1sausage with dip, Calories: 107kcal, Carbohydrates: 4g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 284mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 76IU, Vitamin C: 0.04mg, Calcium: 4mg, Iron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Roasted Shrimp with Homemade Cocktail Sauce – Simply Scratch

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    A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

    Roasted Shrimp with Homemade Cocktail Sauce

    You can’t go wrong with a classic appetizer!

    Especially when it’s shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer checks all of those boxes. Plus I’m making homemade cocktail sauce because why not? It’s just as easy and so much better than store-bought.

    There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the perfect last minute appetizer!

    ingredients for Roasted Shrimp with Homemade Cocktail Sauceingredients for Roasted Shrimp with Homemade Cocktail Sauce

    To Make the Roasted Shrimp you will need:

    • shrimp – I like to use tail-on, peeled and deveined shrimp – 16/20 per pound.
    • olive oil – Or avocado oil.
    • kosher salt – Enhances the flavors of this recipe.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • lemon juice – Adds brightness and subtle citrus flavor.

    For the homemade cocktail sauce you will need:

    • ketchup – Use homemade or store-bought.
    • prepared horseradish – Adds a distinct strong and spicy flavor.
    • freshly ground black pepper – Lends bite and flavor.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends bold oniony flavor.
    • lemon juice – Adds brightness, acidity and subtle flavor.
    • sriracha – Lends spicy, garlicky, sweet, and tangy flavor.
    • kosher salt – Enhances the flavors in this recipe.

    add cocktail ingredients in a bowladd cocktail ingredients in a bowl

    First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.

    stir to combinestir to combine

    Whisk to combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.

    once combined, refrigerate until ready to serveonce combined, refrigerate until ready to serve

    Cover with plastic wrap and refrigerate until ready to serve.

    tail-on, peeled and deveined shrimptail-on, peeled and deveined shrimp

    Preheat your oven to 425℉ (or 220℃).

    Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.

    drizzle shrimp with oildrizzle shrimp with oil

    Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.

    season with kosher saltseason with kosher salt

    Then season with a few pinches kosher salt.

    arrange shrimp on pan and roastarrange shrimp on pan and roast

    Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.

    squeeze lemon juice over roasted shrimpsqueeze lemon juice over roasted shrimp

    Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    Dip, devour and repeat!

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    Enjoy! And if you give this Roasted Shrimp with Homemade Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Roasted Shrimp with Homemade Cocktail SauceRoasted Shrimp with Homemade Cocktail Sauce

    Yield: 10 servings

    Roasted Shrimp with Homemade Cocktail Sauce

    A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

    Prep Time: 15 minutes

    Cook Time: 6 minutes

    Total Time: 21 minutes

    FOR THE HOMEMADE COCKTAIL SAUCE:

    • 2/3 cup ketchup
    • 2 to 4 tablespoons prepared horseradish, to taste
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 to 1 teaspoon sriracha
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • kosher salt, to taste
    • 1/2 lemon, juiced

    FOR THE SHRIMP:

    • 2 pounds raw shrimp, large, peeled and deveined (thawed if frozen)
    • 1 tablespoon olive oil, extra light, plus more if needed
    • 2 pinches kosher salt, generous
    • black pepper, freshly ground
    • 1/2 lemon, juiced

    FOR THE COCKTAIL SAUCE:

    • In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.

    FOR THE SHRIMP:

    • Preheat your oven to 425℉ (or 220℃).

    • Next, divide the shrimp among two metal, rimmed baking sheets.

    • Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.

    • Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 5shrimp, Calories: 100kcal, Carbohydrates: 7g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 754mg, Potassium: 179mg, Fiber: 1g, Sugar: 4g, Vitamin A: 249IU, Vitamin C: 7mg, Calcium: 57mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: American

    This recipe was originally posted on December 28th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Holiday Antipasto Wreath – Simply Scratch

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    Tis the season for parties and gatherings! And this Holiday Antipasto Wreath is so easy, fun and festive. Skewers of salami, mozzarella, basil and an assortment of peppers and olives are shaped into a wreath and adorned with sprigs of fresh rosemary.

    Holiday Antipasto Wreath

    During the holidays, appetizer wreaths are always popping up in my Pinterest feed. Colorful, inventive little appetizer skewers. This concept is genius and will no doubt make you look like an appetizer maven. Plus I just love the idea of an assortment of meat and cheese skewers shaped to look like a wreath.

    You could totally serve this as is. But I like to set a small jar of reduced balsamic glaze next to it. Just so guests can put a little on their plate or drizzle it over their skewer for a little extra oomph of flavor. A super simple Italian dressing would also be excellent.

    ingredients for Holiday Antipasto Wreathingredients for Holiday Antipasto Wreath

    To Make This Holiday Antipasto Wreath You Will Need:

    • 4-inch wooden skewers – I linked to them below in the recipe printable.
    • salami – I used Applegate Trio which is a packaged of three different kinds.
    • cherry tomatoes
    • quartered artichoke hearts
    • small mozzarella balls
    • sweet cherry peppers
    • pepperoncini
    • pitted olives – I like a blend of kalamata, black or casteltrevano.
    • basil (fresh)
    • rosemary
    • balsamic glaze – Used for serving (optional).
    • Italian dressing – Used for serving (optional).

    start assembling start assembling

    Basically, I just line up bowls of the ingredients and then mix and match, sliding them onto skewers.

    assembled skewers assembled skewers

    It’s a good idea to try to leave a few without salami for anyone who may be vegetarian or without cheese and meat for vegans.

    Holiday Antipasto WreathHoliday Antipasto Wreath

    Lastly, remove some of the small rosemary clusters from the stem. Stick them in different spots around the wreath.

    Holiday Antipasto WreathHoliday Antipasto Wreath

    SO PRETTY!

    In my opinion, what makes this wreath look so perfect is the imperfect combination of different skewers. The OCD-virgo in me struggles with this because I do love everything to be uniform. However, it really does turn out perfect every time.

    Holiday Antipasto WreathHoliday Antipasto Wreath

    Enjoy! And if you give this Holiday Antipasto Wreath appetizer recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Holiday Antipasto WreathHoliday Antipasto Wreath

    Yield: 10 servings

    Holiday Antipasto Wreath

    Tis the season for parties and gatherings! This Holiday Antipasto Wreath is so easy, fun and festive. Skewers of salami, mozzarella, basil and an assortment of peppers and olives are shaped into a wreath and adorned with sprigs of fresh rosemary.

    Prep Time: 30 minutes

    Total Time: 30 minutes

    • 30 to 40 4-inch skewers
    • 6 ounces thin sliced salami, see notes
    • 15 ounces jarred artichoke hearts, in water, quartered
    • 16 ounces jarred sweet cherry peppers, drained, seeded and halved
    • 8 ounces Fresh Mozzarella Ciliegine
    • 1 pint cherry tomatoes
    • pepperoncini
    • pitted olives, see notes
    • fresh basil
    • fresh rosemary sprigs
    • balsamic glaze, for serving (optional)
    • Italian dressing, for serving (optional)

    • Arrange the ingredients in bowls.

    • Mix and match, threading a few of them onto skewers. I usually stop once I’ve used up the salami and mozzarella.

    • Place the skewers on a round platter in the shape of a wreath, layering 2 to 3 times.

    • Use small sprigs of rosemary and randomly tuck it into different spots in the wreath.

    Salami: I used Applegate Trio, which is a packaged of three different kinds of salami.
    Olives: Use one kind or a blend of pitted kalamata, black or casteltrevano are great olives to use.
    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Recipe inspired by JofulHealthyEats.com

    Serving: 3skewers, Calories: 20kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Cholesterol: 3mg, Sodium: 38mg, Fiber: 1g, Sugar: 1g

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: Italian

    This recipe was originally posted on December 20, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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  • Christmas Finger Foods That Disappear Fast

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    Christmas gatherings deserve food that brings people together—and nothing sets the mood like delicious holiday appetizers. Whether you’re hosting a formal Christmas dinner, a casual family gathering, or a festive holiday work potluck, these Christmas appetizers and easy finger foods make entertaining effortless.

    From warm bites and cheesy dips to elegant handheld snacks, and make-ahead options, this collection has something for every party. Mix, match, and build your perfect holiday menu!

    read more: If you’re looking for more sweet Christmas dessert options, check our our Christmas cookies and treats recipe roundup!

    Holiday Classics & Crowd Favorites

    These are the appetizers everyone expects at a Christmas party—warm, creamy, cheesy, and always demolished by the end of the night.

    Best Cheeseball

    A creamy, savory party classic that’s easy, nostalgic, and always the first dish to disappear from the snack table.

    Creamy Artichoke Dip

    Rich, comforting, and perfect for dipping, this hot artichoke dip is a holiday staple your guests will hover around.

    Spinach Artichoke Dip

    Decadent, gooey, and baked until bubbly, this dip is a guaranteed win for any Christmas gathering.

    Baked Cheese Onion Dip

    Cheesy, caramelized, and irresistible, this simple hot dip pairs perfectly with crackers, bread, and veggies.

    Jarlsberg Cheese Dip

    Buttery, smooth, and addictively cheesy, this iconic dip is perfect served hot with baguette slices or pretzels.

    Baked Cranberry Cheese Dip

    Warm, creamy cheese topped with sweet-tart cranberries and baked until perfectly melty. This festive dip looks stunning on a holiday table and disappears in minutes.

    Elegant Holiday Bites

    These appetizers look fancy but are surprisingly simple. Perfect for Christmas Eve dinners or evenings when you want something a little special.

    Cheese Fondue

    A cozy, communal holiday appetizer perfect for dipping bread, apples, veggies, and more.

    Sweet Potato Rounds

    Roasted sweet potatoes topped with creamy feta and tart cranberries for a bright and festive bite.

    Cheesy Gruyere Sweet Potato Stacks

    Tender sweet potatoes layered with rich Gruyere and baked until crisp and golden making a unique, elegant, and unforgettable appetizer.

    Sweet & Fruity Holiday Appetizers

    Great for snacking, grazing boards, or balancing savory holiday spreads.

    Brownie Batter Dip

    Decadent, chocolatey, ready in minutes, and perfect for dipping fruit, cookies, or pretzels.

    Jello Popcorn

    Colorful, crunchy, and festive! It’s great for kids’ tables or holiday party bowls.

    Brown Sugar Apple Dip

    Warm cinnamon, creamy dip, and crisp apple slices make a simple but irresistible treat.

    a small bowl of sugar coated whole cranberries with a sprig of fresh rosemary laying next to it.a small bowl of sugar coated whole cranberries with a sprig of fresh rosemary laying next to it.

    Candied Cranberries

    Sweet, tart, frosty cranberries that sparkle and are delicious for snacking or topping desserts.

    Marshmallow Popcorn

    Soft, sweet, and buttery with gooey marshmallow coating and totally addicting.

    Meaty, Bacon-Wrapped & Savory Party Bites

    Protein-packed and irresistible—these are the appetizers guests go back for seconds…and thirds.

    Bacon Wrapped Avocado

    Creamy avocado and salty bacon come together for an addictive appetizer you won’t believe!

    Cowboy Caviar

    A fresh, colorful dip that’s packed with veggies and flavor. It’s a delicious lighter option amid rich Christmas foods.

    Holiday Snack Mixes & Party Bowls

    Easy, make-ahead, and perfect for large groups—these snacks fill bowls fast.

    Sweet Chex Mix

    Crunchy, sweet, totally snackable, and perfect for keeping on the coffee table all December. We use it for neighbor gifts too!

    Muddy Buddies (Puppy Chow)

    The ultimate chocolate + peanut butter Christmas snack that everyone fights for, especially those clumped together bunches!

    Caramel Bugles

    Crunchy, caramel-coated Bugles that do sweet and salty better than anything else.

    Smoked Chex Mix

    Classic Chex mix with deep smoky flavor that takes holiday snacking to the next level.

    Whether you’re hosting a full holiday party or just need a few festive snacks to round out Christmas dinner, these easy and irresistible appetizers are guaranteed to shine. From hot and cheesy dips fresh from the oven to sweet snack mixes and elegant bite-sized starters, there’s something here for every celebration and every guest.

    No matter which you choose, the magic of the season is always better when shared over good food, great company, and plenty of laughter. So grab a plate, dig in to these holiday party snacks!

    read more: If you are looking for Christmas breakfast ideas or need helping deciding what to make for Christmas dinner, check out our Christmas breakfast recipes roundup and our Christmas dinner recipes collection.

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  • The Focaccia Recipe That Saves Your Charcuterie Leftovers

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    Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

    I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

    Why I Love Antipasto Focaccia Bread

    I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

    I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

    baked loaf of focaccia bread topped with chopped meats, cherry tomatoes, green and black olives and red onions

    Recipe Tip

    I’m a huge fan of dipping bread. This bread is perfect to serve with a little bowl of olive oil and a drizzle of balsamic vinegar!

    Want to up the game? Dip in warmed pizza or spaghetti sauce. IT’S SO GOOD!

    a rectangular loaf of baked focaccia great topped with chopped antipastoa rectangular loaf of baked focaccia great topped with chopped antipasto

    Ingredients for Antipasto Focaccia Bread

    • Flour: Adds structure and the base of our bread.
    • Water: Essential to get that yeast going and make the bread.
    • Salt: While many Italian breads skip the salt, like in Florence, I never do.
    • Sugar: Helps the yeast rise and balances the acid and salt of this dish.
    • Yeast: Get that bread rising and fluffy.
    • Meats: Grab any combination you love on a normal antipasto platter.
    • Olives: We love a mixture from kalamata to black.
    • Tomatoes: Try using fresh and sun dried for more texture and flavor.
    • Peppers: We love a touch of smokiness from a roasted red pepper.
    • Artichokes: Adds a little brine and acid to the bread.
    a casserole dish with unbaked focaccia bread dough in to with bowls of antipasto toppings around ita casserole dish with unbaked focaccia bread dough in to with bowls of antipasto toppings around it

    How to Make Antipasto Focaccia Bread

    1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
    2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
    3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
    4. Dock the Bread: Olive oil the bread. Press your fingers all over the bread and sprinkle with the ingredients.
    5. Bake: Bake until golden and chewy!
    6. Enjoy!
    a piece of fluffy focaccia bread topped with antipasto including tomatoes, olives, chopped meats and artichoke heartsa piece of fluffy focaccia bread topped with antipasto including tomatoes, olives, chopped meats and artichoke hearts

    Variations

    Ok, so you’re on board for making a deliciously chewy bread, but you hate olives, don’t have certain ingredients or just want to mix things up. Here are a few ideas:

    • Crispy Bacon
    • Caramelized Onions
    • Chopped Ham
    • Sauteed Mushrooms
    • Prosciutto and Peaches
    • Grapes and Brie
    a white casserole dish full of baked italian focaccia bread topped with antipastoa white casserole dish full of baked italian focaccia bread topped with antipasto

    Whether you’re eating this as an appetizer, main dish, or side to go with your tomato basil soup, this delicious Antipasto Italian Focaccia recipe is sure to impress your friends and family. Loaded with savory meats, cheeses, and vegetables, this savory bread is perfect for any occasion.

    golden baked focaccia bread topped with chopped deli meats, olives, tomatoes, red onion, and artichoke heartsgolden baked focaccia bread topped with chopped deli meats, olives, tomatoes, red onion, and artichoke hearts

    Watch How to Make Antipasto Focaccia Bread

    More Delicious Bread Recipes…

    • 4 Cups Bread Flour, or all-purpose
    • 2 teaspoon Kosher Salt
    • 2 Cup Water, warm
    • 2 ¼ teaspoon Instant Yeast
    • 1 teaspoon Granulated Sugar
    • Olive Oil
    • ¼-⅓ Cup Sliced Olive Mix, (green, black and kalamata)
    • ¼-⅓ Cup Pepperoni Stick, sliced
    • ¼-⅓ Cup Hard Salami, sliced
    • ¼-⅓ Cup Grape Tomatoes, halved
    • ¼-⅓ Cup Sun-Dried Tomatoes
    • ¼-⅓ Cup Roasted Red Peppers
    • ¼-⅓ Cup Pepperoncini Peppers
    • ¼-⅓ Cup Artichoke Hearts, marinated
    • ¼-⅓ Cup Red Onions, thinly sliced
    • 2 Tablespoons Parmesan Cheese
    • Maldon Flaked Sea Salt
    • 1 Tablespoon Parsley, fresh, chopped

    Prevent your screen from going dark

    • In a glass bowl, add the flour and salt. Mix to combine.

      4 Cups Bread Flour, 2 teaspoon Kosher Salt

    • In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.

      2 Cup Water, 2 ¼ teaspoon Instant Yeast, 1 teaspoon Granulated Sugar

    • Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.

    • Remove the bowl from the fridge.

    • In a 9×13 inch baking pan, drizzle oil and place the dough in the center, tucking ends under.

      Olive Oil

    • Cover with plastic wrap and allow to rise 2 hours.

    • Preheat the oven to 450ºF.

    • Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.

      Olive Oil

    • Sprinkle with all the antipasto toppings, parmesan cheese, a little more salt and more fresh parsley.

      ¼-⅓ Cup Sliced Olive Mix, ¼-⅓ Cup Pepperoni Stick, ¼-⅓ Cup Hard Salami, ¼-⅓ Cup Grape Tomatoes, ¼-⅓ Cup Sun-Dried Tomatoes, ¼-⅓ Cup Roasted Red Peppers, ¼-⅓ Cup Pepperoncini Peppers, ¼-⅓ Cup Artichoke Hearts, ¼-⅓ Cup Red Onions, 2 Tablespoons Parmesan Cheese, Maldon Flaked Sea Salt, 1 Tablespoon Parsley

    • Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.

    • If you don’t have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
    • Activated yeast should bubble and foam up within a few minutes if your yeast is good.

    Focaccia bread should be wrapped in plastic wrap and stored at room temperature for 2-3 days.

    Serving: 1slice, Calories: 202kcal, Carbohydrates: 34g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 5mg, Sodium: 598mg, Potassium: 184mg, Fiber: 2g, Sugar: 2g, Vitamin A: 158IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Turn Leftover Cranberry Sauce Into the Perfect Holiday Dip

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    This easy baked Cranberry Cream Cheese Dip is the perfect holiday appetizer this season. Only a few simple ingredients (cheese, cream cheese, leftover cranberry sauce, cranberries and spices) to this savory hot dip. Ever wondered what to make with leftover cranberry sauce? This is the answer!

    This cheese dip is one of my favorite holiday dip recipes! I love that it looks as festive as it tastes and the kids love that it’s the perfect combination of sweet and salty!

    The holiday season is here and that means a lot of parties, get-togethers and food. From the family Thanksgiving dinner to the “favorite things party” with girlfriends, our calendar is packed. When I need to bring a dish to share, quick and easy recipes are the way to go… like this Baked Cranberry Cream Cheese Dip.

    a circular cast iron baking dish filled with melty gooey cranberry cream cheese dip topped with a sprig of fresh rosemary and a few whole cranberries

    We Love Cranberry Cream Cheese Dip!

    Our family has a list of recipes that are a tradition every year. It’s not the holidays without our best cheeseball, soft and chewy gingerbread men cookies, peanut butter balls, and the best Christmas cookies ever! So why do we love this savory cranberry dip?

    • Easy to make: There are only a few simple ingredients so no running to a million different stores to get what you need.
    • Sweet and Cheesy: The tangy flavor of the cranberries are balanced with the savory cheeses and then you get that hint of sweet from the cranberry sauce.
    • Everyone Asks For the Recipe: I love that this is the dip we often get asked for the recipe, guests just love it!
    • Uses Up Leftovers: I don’t know about you, but I’m often googling “what to make with leftover cranberry sauce” This festive recipe solves that problem!
    • Make Ahead: This dip is easy to make ahead of time, so you can spend more time with your guests. See more below.

    Carrian’s Secret Sandwich!

    Carrian CheneyCarrian Cheney

    Not only is this an amazing dip, it’s also to-die-for as a spread for sandwiches or grilled up into a grilled cheese sandwich with ham or turkey. Try it and share on instagram by tagging @ohsweetbasil and #ohsweetbasil.

    all the ingredients for baked cranberry cream cheese dip in separate small bowlsall the ingredients for baked cranberry cream cheese dip in separate small bowls

    Ingredients for our Holiday Dip Recipe

    • Extra-Sharp White Cheddar Cheese, grated
    • Mozzarella Cheese, grated
    • Cream cheese, softened
    • Cranberry Sauce
    • Fresh Cranberries, May substitute with frozen, but do not thaw
    • Fresh Rosemary (or dried)
    • Nutmeg
    • Orange zest, optional

    How to Make Cranberry Cream Cheese Dip

    1. Spray a small baking dish with nonstick spray and preheat the oven to 375.
    2. Mix together the cream cheese, 3/4 of the cheeses, nutmeg, orange zest and rosemary.
    3. Fold in the cranberries.
    4. Spoon the cranberry mixture evenly into prepared baking dish.
    5. Add dollops of the cranberry sauce with a spoon and swirl with the spoon or a knife.
    6. Top with remaining shredded cheeses.
    7. Bake until bubbly and the edges are browning.
    a photo of cream cheese, whole cranberries and grated cheese being stirred together in a white bowl with a wooden spoona photo of cream cheese, whole cranberries and grated cheese being stirred together in a white bowl with a wooden spoon

    Cream Cheese Cranberry Dip Tips

    I like to place some homemade cranberry sauce in a freezer bag and toss it in the freezer around Thanksgiving, so that I can have it already prepared for this dip at Christmas. However, you can also prepare the cranberry sauce in advance and store covered in the refrigerator.

    Use good quality white cheddar cheese like Tillamook. Buy a block and shred it yourself for a 10x better taste and gooeyness.

    What to Serve With Cranberry Cream Cheese Dip

    So, what can you use to dip into a cranberry cream cheese dip? You can serve it with crackers, crostini, pita chips or slices or even vegetables.

    Slow Cooker Instructions

    Lightly coat the inside of a small slow-cooker (3-quart slow cooker is ideal) with a non-stick spray. Prepare the dip ingredients as written in step #2. Add the mixture to the bowl of a slow cooker.

    Cover and cook on low for 1 hour or until heated through and the cheese is melted. In the last 5-10 minutes of cooking, add the reserved cheese over the top.

    melty cheese cranberry cream cheese dip in a circular baking dish with fresh rosemary on top and a few whole cranberriesmelty cheese cranberry cream cheese dip in a circular baking dish with fresh rosemary on top and a few whole cranberries

    To Make Ahead

    Prepare and assemble the dip as written. Cover and refrigerate for up to 1 day. Cranberry sauce can be made up to 1 week in advance.

    Storing Cranberry Cheese Dip

    You can store leftover dip in an airtight container in the refrigerator for up to five days.  

    Can You Freeze Cranberry Dip?

    From my experience, the cream cheese in this dip can turn grainy and the cranberry sauce can become a little watery when reheated from frozen. However, wrapping well in foil and then defrosting in the fridge will help. If frozen, I highly recommend baking to reheat.

    How to Reheat Baked Cream Cheese Dip

    To reheat your dip in the microwave heat it on high for 30 seconds at a time, or bake, covered with foil at 350 until bubbly, about 20 minutes.

    Can I Use Fresh or Frozen Cranberries

    You can use either fresh or frozen cranberries to make a dip.

    cheesy cranberry cream cheese dip in a circular cast iron baking dish topped with fresh rosemary and whole cranberriescheesy cranberry cream cheese dip in a circular cast iron baking dish topped with fresh rosemary and whole cranberries

    Bonus Tip- How to Make Crostini

    Carrian CheneyCarrian Cheney

    Do you want to serve it with our favorite accompaniment, crostinis?

    Bake on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt.

    Preheat the oven to 450 degrees F.

    Slice your baguette on the diagonal into crostini pieces no wider than ½-inch. Place slice on a baking sheet. Lightly brush both sides of each slice with olive oil

    Variations & Substitutions

    I love how versatile this dip is. Try out:

    • Jalapeño Cranberry Dip  | Like it spicy? Add two tablespoons of chopped jarred jalapeños or 1 fresh chopped jalapeno to the dip!
    • Love nuts? Add ¼ cup of your favorite chopped nuts, pistachios are my favorite!
    • Make it indulgent! Crisp up prosciutto to sprinkle all over the dip before serving. It’s so good!
    baked cranberry cream cheese dip topped with melted cheese, a sprig of fresh rosemary and three whole cranberriesbaked cranberry cream cheese dip topped with melted cheese, a sprig of fresh rosemary and three whole cranberries

    More Holiday Dip Recipes

    Prevent your screen from going dark

    • Spray a small baking dish with nonstick spray and preheat the oven to 375℉.

    • In a medium-large mixing bowl, stir together the cream cheese, ¾ of the cheeses, nutmeg, orange zest and rosemary.

      8 Ounces Cream Cheese, 1 Cup Extra-Sharp white Cheddar cheese, 1 Cup Mozzarella Cheese, ⅛-¼ teaspoon Nutmeg, 1 teaspoon Orange Zest, 1 teaspoon Fresh Rosemary

    • Fold in the cranberries.

      1/2 Cup Fresh Cranberries

    • Spoon the cranberry mixture evenly into prepared baking dish.

    • Add dollops of the cranberry sauce with a spoon and swirl with the spoon or a knife.

      1/3 Cup Cranberry Sauce

    • Top with remaining shredded cheeses.

    • Bake for 18-20 minutes until bubbly in the middle and the edges are browning. Cover if needed with some foil if browning too quickly.

    • Serve immediately with crostini, Triscuits, seeded crackers or pita chips.

    Serving: 2ounces, Calories: 163kcal, Carbohydrates: 7g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 40mg, Sodium: 178mg, Potassium: 57mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 485IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 0.2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Slow Cooker Hawaiian Meatballs

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    You will LOVE these Sweet and tangy Slow Cooker Hawaiian Meatballs recipe made with pineapple, BBQ sauce, and frozen meatballs. Easy to make for weeknight dinner, as an appetizer for parties or for meal prep as an easy freezer meal recipe!

    What to Make For Dinner Using Frozen Meatballs

    If you’re looking for what to make for dinner tonight, something that’s easy and kid-friendly, these Slow Cooker Hawaiian Meatballs are perfect! You can have dinner prepped in 10 minutes and then just let it cook! Serve with rice and veggies to sop up that delicious sauce!

    Recipe Shortcut!

    Carrian Cheney

    I use barbecue sauce instead of soy sauce and Worcestershire sauce, and ketchup. You see, in Hawaiian meatballs recipes most people add those ingredients with ketchup which is essentially just making your own barbecue sauce. Why put in extra effort? Just take a shortcut!

    Why Readers LOVE Slow Cooker Hawaiian Meatballs

    Our family have always been obsessed with my meatball recipe. But I tire of the same thing every month, so I’ve come up with a few new recipes for meatballs. Have you tried our juicy Chicken Meatballs with Orzo? Gosh, I could eat bowl after bowl!!

    This time I’ve gone tropical and easy by combining meatballs, chunks of pineapple, and a sweet, tangy sauce for the best family-friendly Crock Pot recipe!

    close up of the cross-section of a hawaiian meatball with other meatballs and pineapple chunks around it

    Ingredients for Slow Cooker Hawaiian Meatballs

    • Frozen Meatballs: Fresh works too, we use ground beef meatballs but turkey meatballs would work too
    • Pineapple: Fresh chopped or canned works too
    • BBQ Sauce: Adds a depth of flavor to the sauce
    • Soy Sauce: Adds a touch of salt for flavor
    • Rice Wine Vinegar: Acid to balance the sweet and salty
    • Brown Sugar: A little sweetness
    • Ginger: Adds a little bite and depth of flavor
    • Garlic: Rounds out the sauce
    all the ingredients for slow cooker hawaiian meatballs in separate small bowls including bbq sauce, pineapple chunks, frozen meatballs, brown sugar and garlic all the ingredients for slow cooker hawaiian meatballs in separate small bowls including bbq sauce, pineapple chunks, frozen meatballs, brown sugar and garlic

    How to Make Crockpot Hawaiian Meatballs

    1. Dump: No need to thaw, just add the meatballs to the slow cooker.
    2. Pineapple: Add the chunks on top of the meatballs.
    3. Mix the sauce: In a bowl, whisk together the sauce ingredients.
    4. Pour: Pour the sauce over the meatballs and pineapple chunks. Stir gently.
    5. Cover and cook: on low for 5 to 6 hours, on high for 2 to 3 hours
    6. Serve warm with toothpicks as an appetizer, or over white rice for the main dish for dinner.
    a large pot of saucy hawaiian meatballs with pineapple chunks and chopped green onionsa large pot of saucy hawaiian meatballs with pineapple chunks and chopped green onions

    Can You Use Frozen Meatballs?

    Yes! That’s one of the best things about this recipe. Just add the frozen meatballs straight to your slow cooker — no need to thaw. If you’ve only got fresh, use that too, but I recommend browning first in a skillet.

    Can You Bake Hawaiian Meatballs?

    Instead of using a slow cooker, you can bake frozen meatballs in the oven. Heat to 350 and bake for 30 minutes.

    a large serving bowl of saucy hawaiian meatballs mixed with pineapple chunks and topped with chopped green onionsa large serving bowl of saucy hawaiian meatballs mixed with pineapple chunks and topped with chopped green onions

    How to Store and Freeze Leftovers

    Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

    Freezer: Freeze for up to 2 months.

    How to Reheat: Warm gently on the stovetop in a deep skillet or in the microwave until heated through.

    juicy saucy hawaiian meatballs mixed with chunks of pineapple and sprinkled with chopped green onionsjuicy saucy hawaiian meatballs mixed with chunks of pineapple and sprinkled with chopped green onions

    Juicy, tangy, and full of flavor—these crockpot Hawaiian meatballs with pineapple make the ultimate easy family dinner.

    Watch How to Make Slow Cooker Hawaiian Meatballs

    More of Our Favorite Slow Cooker Recipes:

    Prevent your screen from going dark

    • In a slow cooker, add frozen meatballs and pineapple chunks.

      3 Pounds Frozen Meatballs, 2 ½ Cups Pineapple

    • In a medium-size bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar and brown sugar.

      2 Cups Sweet Baby Ray’s BBQ Sauce, 1/4 Cup Low Sodium Soy Sauce, 1/4 Cup Rice Wine Vinegar, 1/3 Cup Brown Sugar

    • Using a micro-plane, grate ginger in and add the garlic, whisking into the sauce.

      1 Tablespoon Ginger, 4 Cloves Garlic

    • Pour the sauce over meatballs then gently toss to coat. Put lid on crock pot. Set to HIGH for 2-3 hours or LOW for 5-6. Serve over rice with green onions.

      2 Tablespoons Green Onions

    Serving: 1.5cups, Calories: 512kcal, Carbohydrates: 37g, Protein: 24g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 98mg, Sodium: 898mg, Potassium: 612mg, Fiber: 1g, Sugar: 30g, Vitamin A: 174IU, Vitamin C: 22mg, Calcium: 55mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Sizzling Oil Greek Feta Dip

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    This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!

    Why We Love Sizzling Oil Feta Dip with Crostini

    As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.

    We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!

    a crostini dipped into a creamy herb feta dip

    Ingredients for Sizzling Oil Feta

    • Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
    • Garlic: Use fresh garlic so it ends up a little toasted.
    • Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
    • Red Pepper Flakes: Adds flavor and a little heat.
    • Kosher Salt: Adds flavor.
    • Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
    • Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
    • Crostini: The perfect vessel for carrying cheese straight to mouth
    a crunchy crostini being dipped into a block of feta cheese covered with herby olive oila crunchy crostini being dipped into a block of feta cheese covered with herby olive oil

    How to Make Sizzling Oil Feta Dip

    1. Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
    2. Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
      • PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
    3. Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
    4. Eat: Dig in!
    a square brick of feta cheese sitting on a serving plate in a pool of herby olive oila square brick of feta cheese sitting on a serving plate in a pool of herby olive oil

    FAQ

    Can I use dry herbs instead of fresh?

    You can use fresh or dried herbs or even spices. During the summer when fresh herbs are readily available and at their peak, use those because they have more flavor. To use dried, half the amount for each herb.

    Could I add olives?

    Absolutely! I would chop them up for easier scooping with the feta.

    My Crostini Breaks when Dipping

    Try breaking up the feta a bit before pouring the oil over it. Just know that breaking it up first will make leftovers break down more quickly.

    How to Store Sizzling Oil Feta

    Store in an airtight container in the fridge.

    a photo of a crostini dipped in a bowl of creamy feta topped with hot herb oila photo of a crostini dipped in a bowl of creamy feta topped with hot herb oil

    Watch How This Greek Feta Dip is Made…

    More Craveable Dip Recipes:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Description

    This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!

    • ⅔ Cup Olive Oil, extra virgin
    • 8 Cloves Garlic, minced
    • 3 teaspoons Fresh Parsley, finely chopped *see notes
    • 3 teaspoons Fresh Oregano, or Marjoram, finely chopped
    • 1 ½ teaspoon Fresh Rosemary, finely chopped
    • 4 teaspoons Fresh Basil, finely chopped
    • 2 teaspoon Red Pepper Flakes
    • 2 teaspoon Kosher Salt, or to taste
    • Balsamic Glaze
    • 1-2 Tablespoons Parmesan, fresh, grated
    • Feta Cheese

    Toasted Garlic

    • Place all herbs and spices in a shallow bowl.

      3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 2 teaspoon Kosher Salt

    • In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.

      ⅔ Cup Olive Oil, 8 Cloves Garlic

    • Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.

      Balsamic Glaze, 2 teaspoon Kosher Salt

    • Place the block of feta on a serving tray. Pour the hot oil over the feta and sprinkle with Parmesan cheese and dig in immediately.

      1-2 Tablespoons Parmesan, Feta Cheese

    Fresh Garlic

    • Place all herbs, garlic and spices in a shallow bowl.

      3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 8 Cloves Garlic

    • Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.

      ⅔ Cup Olive Oil, 2 teaspoon Kosher Salt, Balsamic Glaze

    • Place the block of feta on a plate. Pour the hot oil over the top and sprinkle with Parmesan cheese and serve immediately.

      1-2 Tablespoons Parmesan, Feta Cheese

    • Use double the herbs if you’re using dried. 
    • Any variation of herbs work great!

    Serving: 1batchCalories: 340kcalCarbohydrates: 4gProtein: 1gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gCholesterol: 1mgSodium: 1204mgPotassium: 65mgFiber: 1gSugar: 0.2gVitamin A: 346IUVitamin C: 2mgCalcium: 56mgIron: 1mg

    Author: Carrian Cheney

    Course: 200+ Easy Appetizers Recipes, 30+ Easy Dip Recipes You Can’t Stop Eating

    Cuisine: Greek

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  • Easy Air Fryer Jalapeño Poppers Recipe [+Video] – Oh Sweet Basil

    Easy Air Fryer Jalapeño Poppers Recipe [+Video] – Oh Sweet Basil

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    Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko topping that is the perfect appetizer for game day or New Year’s Eve!

    When I was just graduating college, jalapeño poppers were really starting to take off as the most popular snack to bring to a game day football party. But I hated spicy. Who wants to bite into a straight up jalapeño?! It made no sense to me, but I could tell Cade actually thought they were pretty good.

    I’ve set aside testing a recipe for many years now until it dawned on me that I could air fryer them! The crunchy topping, creamy/cheesy filling would be the perfect way to ease into spicier foods!

    Ingredients for Homemade Jalapeño Poppers

    The ingredients for homemade jalapeño poppers are simple and easy to find at the grocery store. Here is a list of everything you’ll need:

    • Jalapeños
    • Cream Cheese
    • Shredded Sharp Cheddar Cheese
    • Green Onions
    • Garlic Powder
    • Salt
    • Franks Red Hot Sauce
    • Panko Breadcrumbs
    • Butter

    I always like a quick overview of everything I’ll need for a recipe. For all the measurements and details, scroll down to the recipe card below.

    a photo of someone dipping a golden crispy jalapeno popper into a little cup of ranch dressing

    How to Make Jalapeno Poppers in the Air Fryer

    Making jalapeno poppers in the air fryer is so simple and so much healthier than deep frying them. They are crisp on top and creamy in the middle, and perfect for a Super Bowl party or a game night with friends! Here are basic steps:

    1. Prep: Halve the jalapeno peppers and remove the seeds and membranes. Preheat the air fryer to 370 degrees F.
    2. Mix: Add all the filling ingredients into a small bowl and mix them all together.
    3. Fill: Spoon the cream cheese mixture into the pepper halves.
    4. Combine: In a separate small bowl, combine the panko and butter and then sprinkle the mixture over the top of the filled peppers.
    5. Bake: Place the peppers in a single file and bake for 10 minutes.
      • NOTE: You’ll need to cook the peppers in two batches. You don’t want to overcrowd the peppers.

    Please refer to the photos below to see the steps. Then keep scrolling to see a video of the whole process too. All the instructions can also be found in the recipe card at the end of the post.

    a photo gallery of the steps for making jalapeno poppers in the air fryera photo gallery of the steps for making jalapeno poppers in the air fryer

    Watch These Jalapeño Poppers Be Made…

    Tips for Making Jalapeño Poppers

    My first tip for making jalapeño poppers is to wear gloves when you are handling the jalapeños. The natural oils that come from the jalapeños are very hot. It hurts if it gets under your fingernails, and if you accidentally touch your eyes or nose, you might want to die. Serious pain!

    If you are serving these to people who don’t love heat, use mini bell peppers instead of the jalapeños and follow the same instructions. You could also omit the Frank’s hot sauce from the filling.

    Use full fat or low fat cream cheese to make this recipe. I would avoid the fat free cream cheese. The texture just doesn’t turn out right once it is baked.

    This is a great make-ahead recipe! You can make the poppers up to 4-5 days ahead of time and store them in an airtight container until you’re ready to air fry them. I would wait and add the panko topping right before baking them. You could also make them completely and freeze them until you’re ready to cook them. Just add a couple extra minutes if you’re cooking them from frozen.

    a photo of someone holding a golden crispy jalapeno popper that someone has taken a bite out of with more whole ones in the background

    How to Cut a Jalapeños

    With gloves on, slice the jalapeños in half lengthwise and then use a small spoon to scrape out the seeds and membranes. I like to leave the stems on just to give them a little handle to grab onto while handling them and eating them.

    If you want to leave some heat in the jalapeños, leave the membranes in them. The majority of the spiciness in jalapeños is found in the membranes and seeds.

    How to Clean Jalapeno Oil from Your Hands

    If you get some of the jalapeño oil on your fingers, there are a few things that will help remove it.

    • Cooking Oil: like canola or vegetable oil
    • Dish Soap: Dawn is the best for removing all oils from anything!
    • Acid: lemon juice or vinegar
    a photo of a plate full of crispy golden jalapeno poppers drizzled with garlic sauce

    What to Serve with Jalapeno Poppers

    If you’re making a delicious appetizer spread for a game day party or New Year’s Eve, here are some other ideas what to serve with these poppers:

    We have tons of appetizer recipes if you want to keep looking for more!

    We also love to have a dip alongside the poppers. Ranch dressing works great, but our favorite is a garlic sauce, (Laziz Toum is our favorite which is from a local restaurant here in Salt Lake City).

    Can I Make This Recipe in the Oven?

    Yes, if you don’t have an air fryer, these can be cooked in the oven. Place the poppers on a baking sheet and bake in the oven preheated to 400 degrees F for 20 minutes or until golden and the peppers are tender.

    a close up photo taken over the top of golden air fryer jalapeno poppers

    Variations

    Bacon makes everything better, and if you love the flavor of bacon with jalapeño poppers, you can add crispy cookies bacon bits to the filling or the sprinkled on the top. You could also wrap each popper in a slice of bacon before air frying them. Heaven!

    If you want to make this recipe gluten free, then skip the panko topping.

    Check out our bacon and strawberry stuffed jalapeno poppers if you are fan of sweet and spicy appetizers! So delicious!

    Storing and Reheating

    Leftover jalapeño poppers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

    To reheat cold poppers, I like to use the air fryer to restore that crispiness. Place in an air fryer preheated to 370 degrees F for 4-5 minutes.

    a photo of golden crispy jalapeno poppers with a small cup of garlic dip sitting next to it

    Looking for the perfect appetizer to spice up your next party? This delicious and easy jalapeno poppers recipe with a creamy cream cheese filling. I can’t believe how quickly this recipe comes together when we use the trusty air fryer! It is crispy, creamy, spicy and cheesy…all the things you love in a rockstar appetizer!

    More Delicious Finger Foods:

    Servings: 10

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Description

    Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko coating that is perfect for game day or New Years Eve!

    • In a bowl, mix together the cream cheese, cheese, green onions, garlic powder, salt and hot sauce. Spoon filling into pepper halves.

      4 ounces Cream Cheese, 1/2 Cup Sharp Shredded Cheese, 1/4 Cup Green Onions, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Salt, 1 Tablespoon Franks Red Hot Sauce, 5 Jalapeños

    • In a small bowl, stir together the panko and butter. Sprinkle jalapenos with Panko.

      1/4 Cup Panko Bread Crumbs, 1 Tablespoon Butter

    • Heat the air fryer to 370 degrees F and place the peppers in single file, cooking in two batches if needed.

    • Bake for 10 minutes or until the breading is browned and the peppers are tender. Serve immediately.

    Serving: 1jalapeñoCalories: 82kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 20mgSodium: 197mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 344IUVitamin C: 9mgCalcium: 57mgIron: 0.2mg

    Author: Sweet Basil

    Course: 100+ Crazy Delicious Easy Snack Recipes, 200+ Easy Appetizers Recipes

    Cuisine: American

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    Carrian Cheney

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  • Crispy Potato Wedges – Simply Scratch

    Crispy Potato Wedges – Simply Scratch

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    Crispy Potato Wedges are ridiculously crispy and the perfect side dish or appetizer. Russet potatoes are cut into wedges and tossed in olive oil, a simple yet incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce!

    Crispy Potato Wedges

    My mission was to create the most delicious potato wedges.

    A while ago, after getting less than crisp potato wedges from a popular wing place, I was determined to do better – and I think I’ve succeeded. The recipe is simple. Ingredients are minimal. And the result is phenomenal. The secret is smaller russet potatoes and a hot oven AND not overcrowding your pan.

    Crispy Potato WedgesCrispy Potato Wedges

    I’ve served them next to wings, steak or as an appetizer with a spicy fry sauce. There’s really no wrong way to enjoy them.

    crispy potato wedges ingredientscrispy potato wedges ingredients

    To Make These Crispy Potato Wedges You Will Need:

    • small russet potatoes – The smaller and more uniform the better.
    • extra light olive oil – Or substitute with avocado oil.
    • all-purpose seasoning salt – Homemade or store-bought.For bright and herbaceous flavor and a pop of color.
    • parsley (dried) – For bright and herbaceous flavor and a pop of color.
    • black pepper – This adds subtle bite and flavor.
    • pecorino romano (freshly grated) – Lends salty tangy flavor.

    cut potatoes into eighthscut potatoes into eighths

    Preheat your oven to 425℉ (220℃).

    Then Line a rimmed, metal baking sheet with parchment paper.

    Scrub your potatoes well and pat dry before cutting into eighths.

    potato preppotato prep

    I like to use smaller russets because I find them more manageable and, in my opinion, crisp up better.

    potato wedges and oil in a bowlpotato wedges and oil in a bowl

    Transfer the potato wedges to a large bowl and add 3 tablespoons extra light olive oil.

    all-purpose seasoning, pecorino, parsley and pepper added to potatoesall-purpose seasoning, pecorino, parsley and pepper added to potatoes

    Next, measure and add in 1 tablespoon all-purpose seasoning salt. I make my own, but Lawry’s makes something similar. Then add in 3/4 teaspoon dried parsley flakes, 1/2 teaspoon ground black pepper and 1/4 cup pecorino Romano cheese.

    potatoes tossed in oil, herbs and spicespotatoes tossed in oil, herbs and spices

    Toss well until the potatoes are coated.

    arrange potatoes on parchment lined, rimmed sheet panarrange potatoes on parchment lined, rimmed sheet pan

    On your prepared pan, arrange the potato wedges in an even layer. Slip the pan onto the middle rack of your preheated oven and bake for 20 minutes.

    potatoes after 20 minutes potatoes after 20 minutes

    After the 20 minutes, use oven mitts to remove the pan and then a spatula to carefully flip each wedge.

    turn each potatoturn each potato

    Look at that color!

    potatoes after their final 15 minutespotatoes after their final 15 minutes

    After about 15 minutes, your potatoes should be crisp and smell amazing!

    Crispy Potato WedgesCrispy Potato Wedges

    Serve straight out of the oven with a sprinkle of salt (if needed), extra pecorino and minced fresh parsley, if you’re feeling fancy.

    Crispy Potato WedgesCrispy Potato Wedges

    These crispy potato wedges are great fresh from the oven or at room temperature. You might want to make extras, these will go fast!

    Crispy Potato WedgesCrispy Potato Wedges

    Enjoy! And if you give this Crispy Potato Wedges recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Crispy Potato WedgesCrispy Potato Wedges

    Yield: 6 servings

    Crispy Potato Wedges

    Crispy Potato Wedges are ridiculously crispy and the perfect side dish or appetizer. Russet potatoes are cut into wedges and tossed in olive oil, a simple yet incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce! Serves 4 to 6.

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    FOR THE CRISPY POTATO WEDGES:

    • 1½ pounds small russet potatoes, scrubbed and cut into eighths
    • 3 tablespoons extra light olive oil
    • 1 tablespoon all-purpose seasoning salt
    • 3/4 teaspoon dried parsley flakes
    • 1/2 teaspoon ground black pepper
    • 1/4 cup pecorino romano cheese, freshly grated, plus more for serving
    • 2 teaspoons minced fresh parsley, for serving – optional

    FOR THE SPICY FRY SAUCE:

    • 1/4 cup mayonnaise
    • 1/4 cup ketchup
    • sriracha to taste

    • Preheat your oven to 425℉ (220℃) and line a rimmed metal baking sheet with foil.

    • In a large bowl, add potato wedges, oil, season salt, parsley, black pepper and cheese. Use a rubber spatula to toss well until coated.

    • Spread the potatoes out evenly on the prepared pan (do not overcrowd) and roast on the middle rack for 20 minutes.

    • After 20 mintues, carefully remove and flip each potato wedge before sliding the pan back in the oven for 15 more minutes.

    MAKE THE FRY SAUCE:

    • Meanwhile, in a bowl combine mayo, ketchup and the sriracha to taste.

    • Before serving, taste a potato wedge and season with salt if needed. Serve the crispy potato wedges with a sprinkle of cheese and minced parsley (if desired) and dip in the fry sauce or use ketchup or ranch!

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    NOTE: Nutritional value includes the potato wedges and fry sauce.

    Serving: 1serving, Calories: 197kcal, Carbohydrates: 22g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 1296mg, Potassium: 482mg, Fiber: 2g, Sugar: 2g, Vitamin A: 29IU, Vitamin C: 7mg, Calcium: 61mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was first posted on May 27, 2021.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Four Cheese Spinach Artichoke Dip – Simply Scratch

    Four Cheese Spinach Artichoke Dip – Simply Scratch

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    In this Four Cheese Spinach Artichoke Dip, a blend of mozzarella, asiago, parmesan and romano cheese are blended together with spinach, artichokes and garlic in one warm, creamy and addictive dip!

    Four Cheese Spinach Artichoke Dip

    I’ve been making this four cheese spinach artichoke dip for years now.

    Every time I pull it out of the oven, it reminds me of when my best friend would come over for wine night. We would plop down on my couch, with this four cheese spinach artichoke dip (or this caramelized shallot and blue cheese dip) between us and a glass of wine in our hand. Sometimes we’d watch a movie and sometimes we’d just eat, sip and chat. Feeling blissfully stuffed and a bit tipsy, by the end of the night, we’d joke about how we finished off the entire dip. And wine. Then we’d make a strict promise that we’d go out and run the next day. But we both knew we wouldn’t be getting out of bed. Somehow this made us feel better about it all.

    Back then we lived in the same neighborhood. So these sort of nights happened every fall when Pat would be up north hunting. Now we’re a seven minute drive away and we do more coffee dates in morning than wine nights. But that’s okay because I love coffee and mornings. Oh, and we still don’t run.

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    This Dip Is So Warm and Cheesy!

    This four cheese spinach artichoke dip recipe is a perfect party app for a small gathering or a movie night amongst friends and is a is cinch to whip up. It’s creamy, cheesy and sort of healthy because of the spinach and artichokes right?? [please say yes]

    Now go grab a bottle of your favorite wine, some crusty bread, chips or crackers and your favorite best friend(s) and settle in.❤️

    Four Cheese Spinach Artichoke Dip ingredientsFour Cheese Spinach Artichoke Dip ingredients

    To Make This Four Cheese Spinach Artichoke Dip You Will Need:

    • cream cheese (softened) – Lends creaminess. 
    • mayonnaise – Adds to the creaminess.
    • garlic – Adds distinct punchy flavor.
    • mozzarella cheese – Freshly grated is always best for melting.
    • asiago, parmesan and romano cheese – Lends a delicious blend of flavors.
    • artichoke hearts – I use ones packed in water.
    • frozen chopped spinach (thawed) – Make sure to squeeze out as much moisture as possible.
    • kosher salt – Enhances all the flavors in the dip.
    • freshly ground black pepper – Adds some subtle bite and flavor.

    cream cheese, mayo and garlic in bowl.cream cheese, mayo and garlic in bowl.

    Preheat your oven to 350℉ (or 180℃).

    Start by greasing a cast iron skillet or baking dish with olive oil or with softened butter. In the past, I’ve used a ceramic baking dish and also a deep-sided glass pie dish. Now I prefer my trusty 10-inch cast iron skillet because it gets the edges nice and crispy, just how I like it.

    In large mixing bowl, add 8 ounces softened cream cheese and 1/4 cup of mayo and grate in 1 peeled clove of garlic.

    Add the different cheeses into the bowl.Add the different cheeses into the bowl.

    Now comes the cheese!

    In a separate bowl, measure and add in a 1/2 cup of the grated mozzarella and a tablespoon of each of the freshly grated cheeses into a bowl and set that off to the side. Next, add the remaining 1/2 cup of mozzarella and the remaining 1/4 cup each of asiago, parmesan, romano cheese in to the bowl with the cream cheese.

    Add spinach, artichokes and dried herbs and spices.Add spinach, artichokes and dried herbs and spices.

    I use a 9-ounce package of frozen spinach and defrost it low and slow in the microwave. Hand squeeze out as much water as possible before placing the spinach in a clean kitchen towel and twist to wring out the rest of the water.

    I usually use artichokes that are packed in water, however if you have ones that are in a brine, drain them into a colander and then rinse well with cold water. Quarter the artichokes into smaller pieces. Add in 1 cup of quartered artichokes and the chopped spinach to the bowl with the cream cheese. Season with 1/2 teaspoon of dried basil and a pinch of salt and some freshly ground black pepper.

    mix and combinemix and combine

    Use a rubber spatula and gently fold in all the ingredients until combined. Really work the spatula to break up the spinach.

    Top with more cheese.Top with more cheese.

    Transfer the spinach mixture into the prepared dish and spread it all out evenly. Really I could just skip the baking step and just eat it now. But it’s SO darn good all warm and melty! With that said,  sprinkle with the reserved four cheese mixture. Bake the dip on the middle rack of your preheated oven for 30 to 35 minutes.

    Waiting is the hardest part.

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    The top of the dip should be lightly golden and bubbly. Allow the dip to cool a bit, about 5 minutes or so before serving.

    Serve this four cheese spinach and artichoke dip with corn tortilla chips, pumpernickel bread, or my personal favorite, toasted pita or naan chips.

    Four Cheese Spinach ArtichokFour Cheese Spinach Artichok

    Sometimes, right before serving, I sprinkle the dip with red pepper flakes for a little spice. And maybe even some chopped parsley for a pop of color, but these two are totally optional.

    You’re gonna love this four cheese spinach artichoke dip!

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    Enjoy! And if you give this Four Cheese Spinach Artichoke Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    Yield: 8 servings

    Four Cheese Spinach Artichoke Dip

    In this Four Cheese Spinach Artichoke Dip, a blend of mozzarella, asiago, parmesan and romano cheese are blended together with spinach, artichokes and garlic in one warm, creamy and addictive dip

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Additional Cooling Time: 5 minutes

    Total Time: 1 hour

    • 8 ounces softened cream cheese
    • 1/4 cup mayonnaise
    • 1 clove garlic, peeled and finely grated or minced
    • 1 cup freshly grated mozzarella cheese, divided
    • 5 tablespoons freshly grated asiago cheese, divided
    • 5 tablespoons freshly grated parmesan cheese, divided
    • 5 tablespoons pecorino Romano cheese, divided
    • 9 ounces frozen spinach
    • 1 cup chopped artichoke hearts, canned, rinsed and drained
    • 1/2 teaspoon dried basil
    • 1 pinch kosher salt
    • freshly ground black pepper

    • Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.

    • Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.

    • Preheat your oven to 350℉ (or 180℃).

    • Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.

    • In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.

    • Then in a separate bowl measure and add 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.

    • Next add the remaining mozzarella, asiago, parmesan and Romano cheese to the bowl with the cream cheese and garlic. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir well to combine.

    • Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheese blend before sliding it onto the middle rack of you preheated oven.

    • Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.

    • Serve with corn tortilla chips, baked pita chips or pumpernickel bread.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline
    Note: The nutritional information is for the dip only and does not include any chips, bread or crackers.

    Serving: 1serving, Calories: 221kcal, Carbohydrates: 7g, Protein: 10g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 49mg, Sodium: 650mg, Potassium: 175mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4285IU, Vitamin C: 2mg, Calcium: 240mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizer

    Cuisine: American

    This recipe was originally posted on October 20, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • In-N-Out Animal Style Burger Fries – Simply Scratch

    In-N-Out Animal Style Burger Fries – Simply Scratch

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    These In-N-Out Animal Style Burger Fries are a way of enjoying my favorite items from In-N-Out but at home. In this recipe, crispy shoestring French fries are topped with seasoned ground beef, melty cheese, copycat In-N-Out spread and finely diced caramelized onions. Yields 6 to 8 servings, depending.

    Craving In-N-Out? Make these fries.

    It starts with shoestring French fries (although, I have made this with roasted baby potatoes as well) topped with cheese, seasoned ground beef, more cheese, my homemade version of In-N-Out spread and caramelized onions. It’s a fun snack or meal even – we’ve had it both ways. We like them as you see here, but fee free to top with your favorite burger toppings, like chopped pickle, onion and tomato.

    In-N-Out Animal Style FriesIn-N-Out Animal Style Fries

    My only wish is that one day In-N-Out will be out east – Michigan/metro Detroit area precisely. However in the meantime, we have these fries! Seriously, they’re so darn good! Now grab a couple forks and dig in.

    In-N-Out Animal Style Fries ingredientsIn-N-Out Animal Style Fries ingredients

    To Make These In-N-Out Burger Fries You Will Need:

    • French fries – Use homemade or store- bought. We like shoestring style fries best.
    • unsalted butter – Adds richness and flavor.
    • oil – Use extra light olive oil or avocado oil.
    • yellow onion – Use 1 large or 2 medium.
    • kosher salt – Helps to soften the onions while cooking.
    • lean ground beef – I like to use lean ground beef, however use what you prefer.
    • au jus gravy mix – Use homemade or store-bought.
    • American cheese – Or use cheese of choice if preferred.
    • In-N-Out Spread – It’s not animal style without it.

    In-N-Out SpreadIn-N-Out Spread

    Make The In-N-Out spread:

    Quickly whip up the In-N-Out spread and keep it refrigerated until ready to use. You can even make this a day in advance.

    add French fries to 2 rimmed quarter baking sheet pansadd French fries to 2 rimmed quarter baking sheet pans

    Make The French Fries:

    You can use frozen fries or make your own. You could even roast baby potatoes (tossed in a little oil and roast at 400°F/200°C for 20ish minute) and use those as well for more of a burger bowl situation. Once the fries are crisp, remove from oven and season with salt to taste.

    onions, butter and olive oil in panonions, butter and olive oil in pan

    Make The Caramelized Onions:

    I also like to start the onions at the same time as the fries. In a large sauté pan, add 2 teaspoons oil, 2 tablespoons butter and 1 large finely diced yellow onion.

    caramelized onionscaramelized onions

    Heat on medium to medium-low, sautéing until deeply golden and caramelized. This takes the most time, so I like to make it while I start the fries.

    lean ground beef and oil in panlean ground beef and oil in pan

    In another large pan, add 2 teaspoons oil and 1 pound lean ground beef. Use a wooden spatula to break up the ground beef, cooking until fully cooked and no longer pink.

    ad aus ju mix to meat, stir and set asidead aus ju mix to meat, stir and set aside

    Once fully cooked, drain off fat and discard fat. Add 1-1/2 tablespoons aus jus gravy mix in with the cooked ground beef, stir well to combine.

    top with American cheesetop with American cheese

    Move your oven rack about 6 inches away from the heating element and preheat your broiler to high.

    Divide the cooked fries among 2 quarter sheet pans or use one large rimmed baking sheet. Don’t be like me and use parchment paper! Broiler + parchment is not a great idea. Clearly I was more worried about aesthetics and easy clean up.😂

    slip under the broil until meltedslip under the broil until melted

    Top with a couple slices of American cheese (on both pans) and slip under the broiler until melted watch carefully to avoid burning!

    top with seasoned ground beeftop with seasoned ground beef

    Divide the seasoned ground beef among both pans.

    top with more American cheesetop with more American cheese

    Top with more slices of cheese.

    slip back under the broiler until meltedslip back under the broiler until melted

    And slip under the broiler until melted. Again, watch carefully!

    top with sauce and caramelized onionstop with sauce and caramelized onions

    Lastly, top with desired amount of the spread and then divide the caramelized onions and sprinkle them over top.

    In-N-Out Animal Style FriesIn-N-Out Animal Style Fries

    Serve immediately while the fries are hot. With forks. Forks are a must.

    In-N-Out Animal Style FriesIn-N-Out Animal Style Fries

    For some spice, try squeezing a little hot pepper juice over top!

    In-N-Out Animal Style FriesIn-N-Out Animal Style Fries

    Enjoy! And if you give this In-N-Out Animal Style Burger Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    In-N-Out Animal Style FriesIn-N-Out Animal Style Fries

    Yield: 6 servings

    In-N-Out Animal Style Burger Fries

    These In-N-Out Animal Style Burger Fries are a way of enjoying my favorite items from In-N-Out but at home. In this recipe, crispy shoestring French fries are topped with seasoned ground beef, melty cheese, copycat In-N-Out spread and finely diced caramelized onions. Yields 6 to 8 servings, depending.

    Prep Time: 45 minutes

    Cook Time: 15 minutes

    Total Time: 1 hour

    • 28 ounces shoestring French fries
    • 1 large yellow onion, finely diced
    • 4 teaspoons avocado oil, or extra light olive oil, divided
    • 2 tablespoons unsalted butter
    • kosher salt
    • 1 pound lean ground beef, I use 93
    • 1½ tablespoons au jus gravy mix
    • 11 to 12 slices American cheese, or cheese of choice
    • 1 recipe In-N-Out Spread

    MAKE THE FRIES:

    • You can use frozen fries (following package directions) or make your own. You could even roast baby potatoes (see notes). and use those as well for more of a burger bowl. Once roasted season with salt to taste.

    MAKE THE CARAMELIZED ONIONS:

    • In a large sauté pan, add 2 teaspoons oil, butter and finely diced yellow onion. Heat on medium to medium-low, sautéing until deeply golden and caramelized. This takes the most time, so I like to make it while I start the fries.

    MAKE THE “BURGER”:

    • In another large pan, add 2 teaspoons oil and the lean ground beef. Use a wooden spatula to break up the ground beef, cooking until fully cooked and no longer pink. Once fully cooked, drain off fat and discard fat. Add the aus jus gravy mix in with the cooked ground beef, stir well to combine.

    MAKE THE IN-N-OUT BURGER FRIES:

    • Move your oven rack about 6-inches away from the heating element and preheat your broiler to high. Divide the cooked fries among 2 quarter sheet pans (or 1 larger pan). Top with a couple slices of American cheese (on both pans) and slip under the broiler until melted watch carefully to avoid burning!

    • Divide the seasoned ground beef among each pan, spooning it onto of the cheesy fries. Top with the rest of the slices of cheese. Slip under the broiler until melted. Again, watch carefully!

    • Lastly, top with desired amount of sauce/spread and then divide the caramelized onions and add them on top.

    • Serve immediately while the fries are hot!

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: The nutritional value was calculated using the entire spread recipe. However, use however much you like.

    Serving: 300g (about), Calories: 759kcal, Carbohydrates: 50g, Protein: 26g, Fat: 51g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 1912mg, Potassium: 920mg, Fiber: 7g, Sugar: 5g, Vitamin A: 571IU, Vitamin C: 11mg, Calcium: 435mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • 7-Layer Loaded Hummus Dip – Simply Scratch

    7-Layer Loaded Hummus Dip – Simply Scratch

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    Impress your guests with this 7-Layer Loaded Hummus Dip! Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan.

    Loaded Hummus Dip

    7 layers of deliciousness just waiting for you to dip into.

    Impressive and incredibly delicious, this 7-layer loaded hummus dip can be an appetizer shared among friends and family. However, I could totally make a meal out of it too. It starts with creamy hummus and homemade tabbouleh and ends with allthetoppings.

    Loaded Hummus DipLoaded Hummus Dip

    The best part is that each can be made or prepped in advance and then the dip can be thrown together in minutes.

    loaded hummus dip ingredientsloaded hummus dip ingredients

    To Make This 7-Layer Loaded Hummus Dip You Will Need:

    • hummus –  This blender hummus recipe is my go-to for easy creamy hummus.
    • tabbouleh – Use my traditional recipe or choose between two grain-free recipes using riced cauliflower.
    • persian cucumber – Lends cool refreshing flavor and crisp and crunchy texture.
    • tomatoes – I like cherry tomatoes, but you can use your favorite!
    • olives – I like to use (pitted) kalamata.
    • crumbled feta – Freshly crumbled is best in my opinion.
    • toasted pine nuts – Optional (omit if allergic).
    • chopped fresh dill – Lends a pop of color and bright herbaceous flavor.
    • toasted naan or pita – For dipping. Instructions for toasting naan/pita in note section of printable recipe (at end of this post).

    smeared hummus on a white matte plattersmeared hummus on a white matte platter

    Add 2 cups of hummus to a large platter. Use the back of a spoon to spread. If you’re looking to make your own hummus, I highly recommend this recipe. However if you’re in a pinch, a family size container of hummus would do just fine. No judgement here.

    hummus topped with tabbouleh and cucumberhummus topped with tabbouleh and cucumber

    Next top with 1 cup tabbouleh and diced Persian cucumbers – aka the small cute ones or an English cucumber would work too. I throw on a few whole cucumber slices because it adds a little something. But that’s just the food stylist in me.

    loaded hummus dip topped with tomatoes, feta and olivesloaded hummus dip topped with tomatoes, feta and olives

    Next, top with some halved cherry tomatoes, pitted kalamata olives and crumbled feta cheese.

    then topped with olives, tomatoes, feta and dillthen topped with olives, tomatoes, feta and dill

    Lastly, sprinkle with the toasted pine nuts, chopped fresh dill and lots of freshly ground black pepper.

    loaded hummus dip served with toasted naan trianglesloaded hummus dip served with toasted naan triangles

    Serve with toasted naan or pita chips and you’re ready to roll.

    So pretty!

    Loaded Hummus Dip with toasted naan dipperLoaded Hummus Dip with toasted naan dipper

    Grab your pita and start dipping!

    Loaded Hummus DipLoaded Hummus Dip

    However, I do also serve this dip with little knife spreaders to make things easier. But I swear, every bite is a new experience. So GOOD!

    Loaded Hummus DipLoaded Hummus Dip

    Enjoy! And if you give this Loaded Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Loaded Hummus DipLoaded Hummus Dip

    Yield: 12 servings

    7-Layer Loaded Hummus Dip

    Impress your guests with this 7-Layer Loaded Hummus Dip. Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan. 

    Prep Time: 10 minutes

    Cook Time: 12 minutes

    Total Time: 22 minutes

    • 2 cups hummus, store bought or [homemade]
    • 1 cup tabbouleh, store bought or [homemade]
    • 2 Persian cucumbers, diced
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup crumbled feta cheese
    • 1/3 cup kalamata olives, pitted
    • 2 tablespoons pine nuts (toasted), see notes
    • 1 tablespoon dill, chopped
    • black pepper, freshly ground
    • toasted pita (or pita chips), for serving (see notes)

    • On a large platter or flat cheese/charcuterie board, spread out the hummus with the back of a spoon.

    • Top with tabbouleh, cucumbers, tomatoes, feta, olives, toasted pine nuts, fresh dill and freshly ground black pepper.

    • Serve with toasted naan or pita chips.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: Nutritional information was calculated using traditional tabbouleh and is for the dip only, and does not include toasted naan/pita.

    How To Toast Pine Nuts:

    • Toast pine nuts in a dry skillet over medium to medium-low until golden and fragrant.
    • Cut naan into triangles and spray both sides with olive oil. Bake in a preheated 400° oven for 8 minutes or until golden and crisp.

    Serving: 112g, Calories: 115kcal, Carbohydrates: 8g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 259mg, Potassium: 172mg, Fiber: 3g, Sugar: 1g, Vitamin A: 91IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: Middle Eastern

    This post may contain affiliate links.

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  • Brown Sugar Apple Dip – Oh Sweet Basil

    Brown Sugar Apple Dip – Oh Sweet Basil

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    Brown sugar apple dip is only 3 simple ingredients and it’s the most addicting and creamy fruit dip. I seriously can’t stop eating it! Be sure you have plenty of apples in the house because you’re going to be dipping them until the dip is gone!

    I served this brown sugar cream cheese apple dip last month at a baby shower and then forgot to ever post it. That’s kind of how life goes. I get so busy I suddenly realized I didn’t follow up on doing something. We served this dip with fresh apple slices and Cade seriously made sure that I left him his own personal serving at home.

    Anyway, none of that really matters when you’ve got brown sugar apple dip staring you in the face. Man, I love me some brown sugar! Shhhh…I always take a pinch or two and eat it plain. Do you??

    Sometimes it’s hard to think up something yummy for after school treats or something a little different to take to a party and I think this dip is the perfect thing.

    Ingredients for Brown Sugar Apple Dip

    There are only 3 simple ingredients needed and it all comes together in just 5 minutes. Here is your ingredients list:

    • Cream Cheese – the block style cream cheese is preferred, not the whipped spread, and it’s important that it’s at room temperature so it mixes easily with the sugar and vanilla
    • Brown Sugar – adds all the sweetness and balances the tanginess of the cream cheese
    • Vanilla Extract – adds delicious flavor

    The measurements for each of the ingredients can be found in the recipe card down below. You can’t beat the taste of this simple creamy mixture!

    What Apples are Best for Dipping?

    My favorite apple for dipping will forever and always be Honeycrisp apples. Braeburn, Envy, or Pink Lady apples are also super delicious. If you like your apples to be a little more tart, go for Granny Smith apples. They actually pair with the sweet brown sugar dip brilliantly.

    Can I Use Low Fat Cream Cheese?

    Yes, the low fat cream cheese works great, but I would avoid the fat free cream cheese.

    How Long Will Apples Keep?

    If stored properly, apples should keep for 2 months. Apples should be kept in the refrigerator.

    Are Apples Healthy?

    Apples are packed with antioxidants, flavonoids, and dietary fiber. The antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

    Apples do contain a fair amount of carbs. A 3″ diameter apple has about 25 carbs.

    a photo of a medium size serving bowl that is full of a thick and creamy brown sugar apple dip.

    How to Keep Apple Slices from Turning Brown

    Using sliced apples can be a little tricky because they brown so quickly, and then they are a little less appetizing. This is especially the case when you want to have sliced apples out at a party or gathering. I have a solution for you! Citric acid!

    Before serving the sliced apples, soak them in a water and citric acid. Citric acid can be found in lemon juice, orange juice or pineapple juice. For every 1 cup of water you use, add 1 tablespoon of your citric acid source.

    All of the apples should be covered with the water. Let them soak for about 5 minutes. Remove them from the water and let them drain. You can even pat them dry a little. This will help keep them looking fresh for at least a few hours.

    What Can I Dip in Brown Sugar Apple Dip?

    You don’t need to limit yourself to just apples! The apples are heaven in this dip, but there are all kinds of options. Here are some ideas:

    • Pretzels
    • Graham Crackers
    • Other Fruit (strawberries, bananas, pineapple, etc.)
    • Animal Crackers
    • Nilla Wafers

    As long as we are talking about mixing things up, you can also mix in some toffee bits to add a little crunch and even more caramel flavor. P.S. Have you tried our peanut butter toffee apple dip recipe?? Come to momma!!

    Storage Tips

    Creamy apple dip should be stored in the fridge in an airtight container. It will keep for about a week. It unfortunately doesn’t freeze well so you’re just gonna have to eat it all!!

    Whether you need a delicious recipe for an after school snack, game day, a baby/bridal shower, or a fun family gathering, this brown sugar apple dip is a great option! It’s a hit with kids and adults and loved by everyone!

    More Fruit Dip Recipes:

    Servings: 8 -10 servings

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Description

    It’s creamy and delicious which is exactly what a fruit dip should be.

    Prevent your screen from going dark

    • Beat it all together with a hand mixer and continue to beat until fluffy!!

      8 Ounces Cream Cheese, 1 Cup Brown Sugar, 1 Tablespoon Vanilla

    Cover in an airtight container and store in the refrigerator.

    Serving: 2TablespoonsCalories: 208kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 97mgPotassium: 76mgSugar: 28gVitamin A: 381IUCalcium: 51mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Appetizers Recipes, 30+ Easy Dip Recipes You Can’t Stop Eating

    Recommended Products

    a photo of an apple slice being dipped into a bowl full of a light brown creamy brown sugar apple dip.a photo of an apple slice being dipped into a bowl full of a light brown creamy brown sugar apple dip.

     

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  • My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

    My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout

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    Gotta love salad on a stick!
    READ MORE…

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    Patty Catalano

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  • SHRIMP SALAD – Easy Recipe

    SHRIMP SALAD – Easy Recipe

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    This Shrimp Salad is really easy to make and has a great flavor. Great on a hot day or the perfect appetizer with Ritz crackers.

    Easy Shrimp Salad

    You must also try this delicious Shrimp and Grits; it has wonderful reviews and is an excellent dish. Perfect for breakfast or dinner.

    ❤️WHY WE LOVE THIS RECIPE

    This shrimp salad is so easy to throw together when you need something in a hurry.  It makes a great appetizer served with assorted crackers or serve it on sandwich rolls. It goes great as a side dish to any meal.  You could double the recipe for a crowd and it keeps several days refrigerated.

    🍴KEY INGREDIENTS

    • shrimp
    • celery
    • onion or green onions
    • celery seed
    • salt
    • black pepper
    • mayonnaise
    • honey Dijon mustard
    • old bay seasoning
    • dill weed (optional)
    • lemon juice (optional)

    SWAPS

    This is a very simple recipe and you can add other seasonings you like as well. Cucumber would be great in this dish too, so add what you love.

    🍽️HOW TO MAKE

    Recipes like this are always super easy and since all you need to do is combine the ingredients and mix with a spoon. Chill for a bit and enjoy! The longest part of this process is chopping up the vegetables.

    If you don’t use cooked shrimp you will need to cook it and let it chill. We buy the cooked kind for this salad, it just saves time!

    Easy Shrimp SaladEasy Shrimp Salad

    ⭐TIP

    Use already cooked shrimp to save time with this salad. You can use whatever size shrimp you prefer we use medium sized shrimp.

    OTHER SHRIMP RECIPES

    STORING & SERVING SIZE

    This salad should always be stored in the refrigerator and it makes about 4 servings. You can easily double this recipe as a pound of shrimp isn’t a very large amount.

    Shrimp Salad

    Leigh Walkup

    This easy shrimp salad is refreshing and delicious! Super easy recipe using shrimp and the perfect appetizer or lunch dish. You can easily double this easy shrimp salad.

    Prep Time 10 minutes

    Cook Time 0 minutes

    2 hours

    Total Time 2 hours 10 minutes

    Course Appetizer, Main Course, Salad

    Cuisine American

    • 1 pound shrimp peeled, deveined and cooked
    • 1 cup chopped celery
    • 1/3 cup diced onion or can use green onions
    • 1/4 teaspoon celery seed
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons mayonnaise
    • 1 teaspoon honey Dijon mustard
    • 1/2 teaspoon old bay seasoning
    • 1/4 teaspoon dill weed Opt.
    • 2 teaspoons lemon juice Opt.

    You can easily double this recipe. 

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • My Restaurant-Worthy Queso Fundido Always Has Everyone Fighting for the Last Scoop

    My Restaurant-Worthy Queso Fundido Always Has Everyone Fighting for the Last Scoop

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    Brace yourself for the epic cheese pull.
    READ MORE…

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    Laura Manzano

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