Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!
Whether you are looking for an irresistible dip for gameday or a new appetizer for Cinco de Mayo or New Years Eve, this recipe is a must! It is creamy, flavorful and the chorizo adds the most delicious flavor and heat.
What is Queso Fundido?
It is a melted cheese dip, kind of like a fondue. Queso fundido literally means “molten cheese” or “melted cheese”.
Queso Fundido Ingredients
This Mexican queso dip recipe uses just five ingredients. How amazing is that? Here’s everything we used in this spicy chorizo queso dip:
Shredded Mozzarella
Shredded Queso Quesadilla Cheese
Garlic
Chorizo
Tortilla Chips (for serving)
The measurements needed for each ingredient can be found in the recipe card at the bottom of this post.
What is Chorizo?
Chorizo is a highly seasoned, spicy pork sausage that is common in both Mexican and Spanish cooking.
How to Make Queso Fundido
Just empty half the package of Mexican chorizo into a skillet with one minced garlic clove and cook on the stove-top over medium-high heat for about 5 minutes.
Easy, right? And because of the kinds of cheese that we use they literally melt down perfectly just like a dip. It’s awesome! Just use the fine grater for cheese and grate mozzarella and queso quesadilla. Pile it up in a ceramic baking dish or cast iron skillet and place it in the oven.
Once it’s all melty, scoop the chorizo onto the top and serve immediately. And by serve, I mean hide in the corner and stuff as much as you can into your face before your family discovers you and wants some. You can also sprinkle the top with minced jalapeños and/or cilantro for garnish.
Make sure to buy the best quality cheese you can afford. The cheese is the star of this dip, so you don’t want to skimp out and buy the cheapest kind at the store. Note that if you cannot find oaxaca or queso quesadilla, just use chihuahua cheese (which you can find in most stores now, including Costco) or Monterey jack cheese.
Also, make sure to buy ground fresh chorizo and not the kind that comes in a log. It’s typically sold in the meat section of the grocery store.
Lastly, this chorizo cheese dip is best enjoyed immediately. Melted cheese tends to harden quickly, so be sure to gobble this stuff up ASAP!
How This Mexican Queso Fundido Came to Be
We went to Glorias in downtown Salt Lake City and the food was delicious. My absolute favorite part, as I tend to loooove dips, was the chorizo dip. I don’t know exactly how they make it, but I do know that my version of chorizo cheese dip, or queso fundido, is equally delicious.
In fact, watch our fun video!
It’s all thanks to one very special ingredient, Queso Quesadilla Cheese by Cacique. Most of our grocery stores carry it by the international foods (by the meat usually) or in the normal cheese section. It melts down perfectly and has a nice creamy, buttery flavor. You could also use oaxaca cheese, but that one is harder for me to get my little hands on.
I am always a little shocked when someone hasn’t tried chorizo. It’s the best stuff ever because it’s ready in like 5 minutes and it has a ton of flavor without doing a darn thing. It can be spicy, so I tend to buy the milder one, but I am also a bonafide wimp. The real deal. I cannot handle spicy well at all.
What to Serve with Queso Fundido
Homemade queso pairs well with just about anything you can think of! A few of our favorite things to pair with this chorizo cheese dip are:
Tortilla chips
Roasted fingerling potatoes
Doritos
Potato chips
Toasted bread
I know some of the foods listed about aren’t traditionally served with Mexican queso dip, but I figured I’d share them all since they taste so good!
How Do You Reheat Queso Fundido?
You can microwave individual servings with just a drop of milk.
Warm a skillet over medium heat and stir until melted, adding a little milk to make it creamy.
I bet you never knew that making a sensational cheesy chorizo dip could be so easy! Your next gathering needs this queso fundido con chorizo! It will have everyone talking and asking for the recipe.
More DELICIOUS DIPS You Can’t Resist:
Servings: 10servings
Prep Time: 2 minutesmins
Cook Time: 5 minutesmins
Total Time: 7 minutesmins
Description
Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!
Prevent your screen from going dark
Heat the oven to broil.
In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
8 Ounces Chorizo, 1 Clove Garlic
Drain and set aside.
In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
1 Cup Shredded Mozzarella Cheese, 1 Cup Shredded Queso Quesadilla Cheese
Top with drained chorizo and serve immediately with chips.
Tortilla Chips
If you cannot find oaxaca or queso quesadilla, just use chihuahua cheese or Monterey jack cheese.
If you love Mexican food, you will love this Mexican Corn Dip. It’s easy to make and full of Mexican flavors and spices. So get ready for our all-time favorite Mexican Corn Dip recipe!
We love elote Mexican street corn in our house! Those flavors are just heaven! Then we thought…why not take those same flavors and make a dip?! Less mess, less corn stuck in your teeth but all the same deliciousness!
We posted our slow cooker corn dip with chorizo a little while ago and it is fabulous, but I wanted to create a cold dip version. So this edition of corn dip skips the chorizo (though you could keep the chorizo if you want) and adds some minced jalapeno. You’re going to love it!
Recommended Equipment
Before You Begin…
If you’re roasting your own corn, start by firing up the grill and getting the corn ready. It really does make a difference to roast your own fresh corn on the cob (yummmmm!), but there are other options if you don’t want to roast your own. Keep scrolling down…
What’s in Mexican Corn Dip?
The ingredients for cold Mexican corn dip are simple and easy to find! Here is what you will need…
Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
Cheeses: Cotija Cheese and Mexican Shredded Cheese
Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, and Smoked Paprika
Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, and Roasted Jalapenos
The measurements for all of the ingredients can be found in the recipe card at the end of this post.
How to Make Corn Dip
This dip recipe couldn’t be any easier. You just mix everything together and then place it in an airtight container in the fridge for at least an hour (or up to overnight) for all the flavors to combine. That’s it!
Can I Use Canned or Frozen Corn?
I know that fresh corn on the cob isn’t accessible most places all year round. So I definitely use canned or frozen corn on occasion because I NEED to make this corn dip all year round! Either canned or frozen corn will work.
PRO TIP: Fresh corn on the cob freezes extremely well. Sometimes I will buy them in bulk, shuck them, give them a quick blanch and then cut the corn off the cob. I use my food saver to seal up bags of fresh corn and then pull one out of the freezer when I need to make this dip in the winter!
If you need to use frozen corn, make sure to let it thaw and dry any excess water. Canned corn needs to be drained thoroughly. You can roast canned or frozen corn to get that charred smoky flavor in the oven or on the stove top in a cast iron skillet.
Substitute for Cotija?
Cotija cheese can be found in the cheese section with the other Mexican cheeses. If you can’t find it or aren’t a fan, you can use feta or queso fresco.
Variations
One of the things I love about dip recipes is that they can be flexible and open to customization. Here are a few ideas:
Additions: shredded chicken, black olives, chopped cilantro, black beans or pinto beans (drained and rinsed), bacon crumbles, avocado, cooked chorizo
Substitutions: swap sour cream for the plain yogurt, or add pepper jack cheese instead of the Mexican shredded cheese (either all or part of it)
Removals: leave out the jalapenos to reduce the heat
You can also eat this dip hot. Just add everything to saucepan (or slow cooker) and mix everything together. Let it simmer until warmed through.
How to Eat
I’ll use just about anything as a vessel to get this dip into my mouth, but here are some suggestions…
Tortilla chips
Baguette slices
Pita chips
Carrots
Pretzel chips
Celery
What to Serve with Mexican Street Corn Dip
Here are a few ideas of some of our favorite main dishes that would go great with this corn dip:
How to Store and Use Leftovers
Store leftover corn dip in the refrigerator in an airtight container. It will keep for 3-4 days.
If you have a lot of leftovers, one of my favorite ways to use this dip is in enchiladas. Mix some shredded cooked chicken to the dip and then wrap about a half cup of the filling into flour tortillas and line them in a baking dish. Top with some green enchilada sauce and shredded cheese and bake at 350 degrees for 25-30 minutes. Totally delicious!!
Mexican corn dip is creamy, a little spicy, perfectly chunky, and has all the flavors you love in Mexican street corn! You’re going to totally flip for this dip recipe!
More Delicious Mexican Dips to Try:
Servings: 18
Prep Time: 10 minutesmins
Description
If you love Mexican food, you will love this Mexican Corn Dip. It’s easy to make and full of Mexican flavors and spices. So get ready for our all-time favorite Mexican Corn Dip recipe!
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Add everything to a large mixing bowl and stir everything together.
1 1/2 Cups Plain Yogurt, 1 1/2 Cups Mayo, 2/3 Cup Cotija Cheese, 3 Cups Mexican Shredded Cheese, 1 Can Diced Green Chiles, 1 1/2 teaspoons Chili Powder, 1/4 teaspoon Cayenne, 1 teaspoon Salt, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 Cups Fire Roasted Corn, 1 Squeeze Lime Juice, 1 Tablespoon White Vinegar, 2 Green Onions, 1-2 Roasted Jalapenos
Let it sit, covered, in the fridge for at least 30-60 minutes (or up to overnight) to let all the flavors meld.
This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make. You’ll never buy salsa again and you might find yourself eating it every night!
Best Homemade Salsa Recipe
This post has been a long time coming. It’s no laughing matter to set out to make the Best Homemade Salsa Recipe. It all started years ago when my friend, Krysta, made the most delicious homemade salsa EVER.
What’s the key? Oh, friend let me tell you…
Restaurant Salsa Recipe
A restaurant salsa is not big and chunky, that’s a pico de gallo. No, this easysalsa recipe is actually more similar to what you’d pour out of a jar with 100% better flavor.
What makes it a restaurant salsa? Two things:
Canned Fire Roasted Tomatoes
Blending versus strictly chopping the ingredients.
Oh Sweet Basil Pro Tip
If you live anywhere like we do, fresh tomatoes might not be super easy to get all year round, however they do make for the best salsa.
Let’s break it down even more so that you can be successful whether at the grocery store or at the farmer’s market.
Which Tomatoes are Best for Salsa?
When making a homemade salsa like our chunky tomato salsa you can use a variety of tomatoes, but for a restaurant style salsa you’re going to want to stick to Roma Tomatoes.
How to Pick Good Tomatoes
Tight Skin- Look for tomatoes with really tight, smooth skin, no wrinkles as that’s a sign of withering from age.
Coloring- Even coloring without yellow or orange or green marks means it ripened on the vine as it should.
Weight- The heavier the tomato the better! This is the most important of all. Pick it up and resist squeezing it. The more often you feel tomatoes the better you’ll get at feeling the weight.
Should You Add Sugar to Salsa?
A dash of sugar is used to balance the acidity of the tomatoes which often comes from using store-bought vs garden tomatoes.
Salsa Ingredients
While you can use all canned items (not the onion) for salsa, I’ve found that a combination of fresh and canned works the best for a copycat Mexican restaurant salsa recipe. I think that’s because the canned tomatoes add a more thick and saucy salsa versus a pico de gallo like salsa.
Here’s what we use for Mexican Salsa:
Tomatoes: Roma tomatoes are the best for this recipe.
Cilantro: Fresh, bright green bunch with or without stems.
Garlic: Fresh minced garlic cloves.
Onions: Red onions have a subtle flavor and add great color.
Jalapeno: Add flavor and a little heat. You can use other spicier peppers if preferred, like serrano pepper.
Canned Tomatoes: Fire roasted tomatoes pack the best flavor.
Salt: Adds flavor
Lime Juice: Fresh lime juice is preferred!
Sugar: Cut through the acidity of the tomatoes.
Seasonings: Chili Powder and Ground Cumin
How to Make Salsa from Scratch
Making salsa at home is really easy. All you need is a blender (a food processor would also work great)!
Chop the tomatoes, onions, cilantro and garlic.
Place all ingredients except the salt in the blender.
Pulse until desired consistency.
Stir in salt to taste and serve.
Oh Sweet Basil Pro Tip!
Guess what, this homemade salsa is even better the second day!!!! Make it a day ahead and take half of the work out of Taco Tuesday.
Our Favorite Recipes to Add this Salsa to:
The truth is that this salsa would go great with any of our Mexican Recipes. Here are just a few of our top recommendations:
Do You Need To Peel Tomatoes For Salsa?
You do not have to peel tomatoes for salsa. In fact, I prefer you not peel them because it adds more texture and flavor to the salsa. Plus, peeling tomatoes is a hassle so be glad you don’t have to.
Should Salsa Be Cooked?
Salsa does not need to be cooked, that’s why we love it so much! Fresh, uncooked salsa has a bright, refreshing taste and color. If you’re wanting to can the salsa then most people will cook it to be sure there isn’t any bacteria etc.
How Long Will Fresh Salsa Keep?
Alright, so how long will homemade salsa last? 5-7days in the refrigerator in an airtight container.
How to Store Salsa
Salsa is best kept in a jar with a tight fitting lid or if you don’t have a jar use a plastic container.
Can Fresh Salsa Be Left Out?
It is only safe to leave fresh salsa out for about 2 hours. After 2 hours bacteria may begin to grow.
How Do You Know If Salsa Has Gone Bad?
To tell if salsa has gone bad, look for significant discoloration, and any signs of mold around the edge of the container.
You can also tell by changes in the smell; If salsa has become mushy and has an off odor, it should be thrown away.
Is It Cheaper to Buy or Make Salsa?
You’ll for sure save money by making your own salsa, especially if the vegetables are from your own garden. And homemade salsa is generally healthier than most of the sugary varieties you’ll find in stores.
Craving some fresh and flavorful salsa? Skip the store-bought stuff and try this quick and easy homemade salsa recipe that tastes just like restaurant-style salsa in just 5 minutes! Perfect for dipping, topping, or snacking on its own.
More Homemade Condiment Recipes You’ll Love:
Servings: 20
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make.
Prevent your screen from going dark
Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
One of my favorite places to meet friends for lunch is Honcho.
It’s a super cute restaurant in Clarkston, Michigan that has the best coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is flavorful and addictive, which is why I decided to recreate a version at home.
I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs really well with the sweet pea/cilantro and avocado mash.
Get your tortilla chips ready!
To Make This Serrano Sweet Pea Guacamole You Will Need:
for the pepitas:
pepitas – Use raw and unsalted, shellled pumpkin seeds.
lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.
mexicali seasoning – A flavorful homemade blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.
kosher salt – Enhances the flavors in the spiced pepitas.
for the guacamole:
serrano peppers – Or substitute with jalapeños.
avocado oil spray – This helps develop the char on the outside of the pepper.
english peas – Cooked (steamed) if fresh or thawed if frozen.
cilantro – Lends a pop of bright herbaceous freshness.
avocados – I use 3 good size avocados. Double if using smaller avocados.
green onion – Adds a mild yet bright onion flavor.
lime juice – Adds acidity and will enhance the flavors in the guacamole.
To make this recipe you will need 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.
Make the Spiced Pepitas:
In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.
Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.
Roast the Serrano Peppers:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
Make the Guacamole:
In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.
Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt.
I like to use potato masher to smash the avocados and combine the ingredients.
Taste and add more salt or lime juice to taste.
The color😍
Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your favorite tortilla chips. I like either these salty lime homemade chips or the La Fiesta brand (not sponsored). Or add to your favorite tacos, fajitas or skillets and rice bowls!
Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Serrano Sweet Pea Guacamole
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
cilantro, measure with your heart (or about 1/3 cup)
3medium to largeavocados, double the amount if small
3green onions, chopped
1/2lime, juiced (more or less to personal taste)
kosher salt, to taste
MAKE THE SPICED PEPITAS:
In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.
ROAST THE SERRANO PEPPERS:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
MAKE THE GUACAMOLE:
In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)
Taste and add more salt or lime juice to taste.
Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.
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.
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.
If you know me, you know I love hummus.
In fact, this recipe makes 10 homemade hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a delicious earthy texture. I’ve made hummus with roasted red beets and they turn the hit a beautiful magenta color.
So of course I had to try it with golden beets. The color is a gorgeous sun-shiny yellow and the flavor is earthy, garlicky with just a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little homemade za’atar.
To Make This Golden Beet Hummus You Will Need:
golden beets
garlic
olive oil
lemon juice
tahini
kosher salt
za’atar
Preheat your oven to 400℉ (or 200℃).
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.
On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.
Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.
Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Perfection!
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.
This golden beet hummus is earthy, buttery-smooth and so darn delicious!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Golden Beet Hummus
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1¼ cups or about 10 (2 tablespoon) servings.
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.
In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.
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.
A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Potato skins filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins.
This year, St. Patrick’s Day is on a Sunday … womp-womp. But I’m thinking of celebrating on Saturday, complete with green beer and delicious appetizers. And by appetizers I mean these Irish cheddar bacon jalapeño potato skins.
Potato skins may be one of the best appetizers. Because potatoes. But also because they are the perfect hand held vessel. And the more loaded up with goodies the better. I was inspired by these nachos, and decided to hollow out baked potatoes, throw them under the broiler to crisp and then fill them with Irish cheddar cheese, crispy bacon and jalapeño.
The combination of potato, bacon and jalapeño is delicious.
To Make These Irish Cheddar Bacon Jalapeño Potato Skins you will need:
russet potatoes
olive oil
kosher salt
black pepper
bacon
Irish cheddar cheese
jalapeño pepper
minced parsley leaves
sour cream and greek yogurt
To start, preheat your oven to 350°.
Wash and pat dry 5 pounds, medium-size russet potatoes. Spray or drizzle and rub the potatoes with olive oil and massage the oil into the skin. Bake on a rimmed baking sheet on the middle rack of your preheated oven for 45 minutes to 1 hour. The potatoes are done when a fork pierces the largest potato easily. Allow to cool until safe enough to handle.
Meanwhile, cook 3/4 pounds of bacon until crispy, drain and chop pretty small.
Cut the potatoes in half horizontally. And scoop out the flesh, leaving a little potato still attached to the skin.
Using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
Switch your oven over to bake and preheat to 375°.
Once the potatoes are golden brown in spots, divide 7 ounces Irish cheddar among the skins and top with bacon and 1 finely diced jalapeño. Bake in your preheated 375° for 5 to 6 minutes or until the cheese has melted.
Lastly, sprinkle with snipped chives and the finely minced parsley for a burst of freshness.
Serve with sour cream or (plain) nonfat unsweetened greek yogurt.
Prepare to not share, take the whole pan somewhere quiet and inhale.
However these are delicious served with cold beers and good friends.
Enjoy! And if you give this Irish Cheddar Bacon Jalapeño Potato Skins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20potato skins
Irish Cheddar Bacon Jalapeño Potato Skins
A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Hollowed out baked potatoes are broiled and filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins in under an hour.
Prep Time: 1 hourhr
Cook Time: 20 minutesmins
Total Time: 1 hourhr20 minutesmins
5poundsrusset potatoes, medium-size, scrubbed clean and patted dry
olive oil spray
3/4poundbacon, cooked and chopped fine
7ouncesIrish cheddar, freshly grated
1jalapeño pepper, seeded and finely diced
1 to 2tablespoonssnipped chives, or substitute with freeze-dried chives
1tablespoonminced fresh parsley
plain nonfat unsweetened greek yogurt, or sour cream for serving
Preheat your oven to 350℉ (or 180℃).
Rub or spray the (scrubbed) potatoes with olive oil. Massaging the oil into the potato skin. Bake for 45 minutes to 1 hour or until a fork pierces easily through the largest potato.
Once baked, allow the potatoes to cool until safe to handle. Cut in half horizontally and scoop out the flesh, leaving a little potato still intact. Reserve the flesh for another purpose.
Then, using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
Switch your oven over to bake and preheat to 375°.
Then, once the potatoes have been broiled and are golden brown in spots, divide the cheddar among the inside of potato skins and top with bacon and finely diced jalapeño. Bake in your preheated oven for 5 to 6 minutes or until the cheese has melted.
Garnish with chives, parsley and serve with sour cream or greek yogurt.
When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make.
Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
Pretty much every Pinoy feast has its share of lumpiang shanghai. This delightful treat packed with savory, meaty ingredients is something most Filipinos can easily stack up on their plates. But can you imagine filling it with the stretchiest, most irresistible cheese? That’s where our Cheesy Lumpia comes in! What is Cheesy Lumpia? This is…
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Pretty much every Pinoy feast has its share of lumpiang shanghai. This delightful treat packed with savory, meaty ingredients is something most Filipinos can easily stack up on their plates. But can you imagine filling it with the stretchiest, most irresistible cheese? That’s where our Cheesy Lumpia comes in!
What is Cheesy Lumpia?
This is essentially the classic Filipino favorite but with a special ingredient— plenty of delicious, savory mozzarella cheese! This truly upgrades the dish, and it gives it a far more satisfying texture. It also fits perfectly with our ground pork, garlic, bell pepper, and other yummy components.
But other than that stretchy filling, you can also expect a distinctly crunchy outer layer. That’s because we fry the lumpia wrapper to a perfect golden crisp! Come and check out what you will need to make this irresistibly savory dish!
What are the Ingredients?
For the filling
We won’t be needing a lot to make our delicious filling. Firstly, you should have 1 red bell pepper that you’ve minced. Our other veggie component would be 1 cup of minced carrots. Also prepare ¾ cup of breadcrumbs, 1 egg, and some ground black pepper. For the last ingredient, the quantity would depend on how peppery you want your lumpia to be.
For the rest of the lumpia
You will need 2 lbs. of ground pork for protein, and some delicious savory flavor. Grab 1 onion and mince this. Also have 30 lumpia wrappers, 2 cups of cooking oil, 8 Mozzarella string cheese that are sliced, and 2 teaspoons of Knorr Liquid Seasoning set aside.
How to Cook Cheesy Lumpia
Put your filling ingredients in a bowl. Add your ground pork as well. And then pour your Knorr Liquid Seasoning inside before mixing everything thoroughly.
Now lay a sheet of lumpia wrapper on a flat surface. Make sure you have cleaned this thoroughly beforehand. Then scoop about 1 ½ tablespoons of your filling. Spread this on one side of the wrapper. Now place the sliced string cheese over the filling. Then cover this with your meat mixture again.
Go ahead, and fold the sides of the wrapper inward before rolling it. Secure the ends with some water. And just repeat this for the rest of your meat mixture.
Get your remaining oil, and heat this up in a wok. Then deep fry each lumpia under medium heat until it becomes a beautiful golden brown.
How to Serve Lumpiang Shanghai
We’ve cooked up a great deal of Cheesy Lumpia! All that’s left to do is to transfer these to a serving plate. It would be best to have some ketchup on the side. But if you prefer this with other condiments, feel free to add those too! Lumpia also works with mayonnaise, and many other types of sauce.
And like mozzarella sticks, you can enjoy this Cheesy Lumpiang Shanghai as a standalone dish. But this can be something you eat with rice if you are looking for a viand.
How to Store
Now what if you can’t finish all of the lumpia you’ve made? This should be no problem because storing your lumpiang shanghai is incredibly easy. First, grab your airtight container. Arrange your lumpia inside so they form one layer. We don’t want to stack these on top of one another. Then just refrigerate this!
But be warned that this should not stay in the fridge for too long. You can expect the shelf life of your lumpia to extend to 24 hours in the refrigerator. But if you are looking for a bit more of a long-term solution, there’s another option for you!
Can you Freeze Cheesy Lumpia?
The answer to this is yes! Just make sure to use freezer-safe containers for your lumpia. And like what we did earlier, arrange the spring rolls in just one layer. This would help make the lumpia last for around 1 month. Alternatively, you can use a resealable bag to store the lumpia. Just keep out as much air as you can from the bag before locking it up, and refrigerating it.
Wasn’t it fun creating some delightful Cheesy Lumpia! Keep scrolling here on Panlasang Pinoy for more appetizing recipes!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Cheesy Lumpiang Shanghai
Deep fried crispy lumpia stuffed with mozzarella.
Prep: 10 minutesminutes
Cook: 30 minutesminutes
Instructions
Combine ground pork with the filling ingredients. Add Knorr Liquid seasoning. Mix everything together.
2 lbs. ground pork, 2 teaspoons Knorr Liquid Seasoning, 1 piece red bell pepper, 1 cup carrot, ¾ cup breadcrumbs, 1 egg, Ground black pepper to taste, 1 piece onion
Wrap the lumpia by laying a sheet of lumpia wrapper on a clean flat surface. Scoop around 1 ½ tablespoons of mixture and spread it on one side of the wrapper. Put the sliced string cheese over and cover it completely with the meat mixture. Fold the sides of the wrapper inward, roll it, and secure the ends. Perform this step until the entire meat mixture is consumed.
Cook the lumpia by heating the remaining oil in a wok. Deep fry using medium heat setting until the lumpia turns golden brown.
2 cups cooking oil
Arrange on a serving plate and serve with ketchup. Share and enjoy!
Notes
Note 1: (ground pork) If ground pork is not available, you can manually mince pork shoulder until it gets fine to the point that it sticks to each other. As for those who want to use other types of protein, I recommend ground chicken. Note 2: (string cheese) I use store bought mozzarella string cheese. Feel free to use other types of easy melting cheeses if this is not available. Note 3: (breadcrumbs) You can all use all purpose flour or cornstarch as alternatives.
I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy caprese pesto tarts all the time!
It’s easy to make a savory appetizer with puff pastry for gatherings and using a few key ingredients will make it taste like you’ve been in the kitchen for hours. Which is my favorite thing, make people think I’ve worked harder than I did.
We’ve done a whole post on pesto, how to make pesto, how to store pesto, how to freeze pesto, how to keep pesto green, how long pesto keeps, and we have plenty of recipes that use pesto which we will link up to at the bottom of the post. So, refer back to that post if you need to read up on pesto.
This is a sponsored post on behalf of Fisher Nuts, however all opinions remain our own.
What Do I Need to Make Pesto Tarts?
Here is a quick rundown of all the ingredients you’ll need. The measurements for everything can be found by scrolling down to the recipe card below.
For the Pesto
Basil: you can make your own fresh pesto (highly recommend!) or go with store-bought pesto to save time
Garlic: fresh whole cloves
Fisher Walnuts: We use walnuts instead of pine nuts to really push that more nutty flavor in this pesto.
Olive Oil: make sure it is extra virgin for the best flavor
Parmesan Cheese: adds flavor
Lemon Zest and Juice: adds a bright pop of freshness and helps keep the basil green
Salt: enhances all the flavors
For the Tarts
Puff Pastry: We use store bought puff pastry because hello, who has time to make that from scratch?
Grape Tomatoes: You can half them or leave them whole depending on the size.
Mozzarella Cheese: grab a block of good quality cheese and cube it, it melts so perfectly!
Black Pepper: adds flavor
Tips About Walnuts
Just as with our classic pesto, the secret to really great flavor is in toasting the nuts and garlic. Walnuts, when fresh are not bitter like you may believe. Instead they have a sweetness to them and with that robust garlic it really makes for a great pesto.
The pesto we will make today is a little different as it uses Fisher Nuts Walnuts. We did a random sampling and Fisher Nuts were preservative free, tasted the most fresh and not bitter since they weren’t past their date of freshness.
Did you know that? That good fresh walnuts taste juicy, nutty and sweet? To store walnuts, I keep mine in the blue bag we buy them in as the dark colored bag actually is best to keep them fresh, then we place them in the kitchen cupboard as light degrades the oils.
How to Make Pesto Puff Pastry Bites
We will start this recipe by making the pesto and then assemble the tarts. It’s so quick and easy! Here are the basic steps:
Toast the walnuts and garlic on the stove top in a skillet.
TIP: You’ll toast the garlic in whole cloves with the skin on. After they are toasted, you can peel the skin right off.
Add all the ingredients, including fresh pesto for the best flavor, to a blender or food processor and pulse until smooth. Move the pesto to a small bowl.
Add the parmesan or pecorino romano cheese and stir until combined. Salt to taste.
Preheat the oven.
Sprinkle some flour on the counter and roll out the puff pastry sheets.
Using a biscuit cutter, or large glass, cut the dough into circles and press into the wells of a mini muffin pan. Use a fork to poke holes all over the inside of the puff pastry and bake it until golden.
Remove them from the oven and using a small spoon or tart press, push the sides back out, making a well in each center.
Stuff them with a little pesto, a tomato and a cube of cheese and put them in the oven again.
Remove from the oven and sprinkle with a little salt and some balsamic glaze (optional).
The complete instructions can be found in the recipe card down at the end of the post.
What is Pecorino Romano Cheese?
Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk.
However, the American counterpart of the cheese is made from cow’s milk.
As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war.
What is the Difference Between Grape and Cherry Tomatoes?
Grape tomatoes are oblong and shaped like grapes.
They’re about half the size of cherry tomatoes, with thicker skins.
Grape tomatoes aren’t as sweet as cherry tomatoes, and their flesh is meatier and less watery.
What is Caprese?
Caprese is an dish or salad originating in Italy made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula or topped with balsamic vinegar. It can be eaten as a salad or on a sandwich.
We are pretty dang obsessed with caprese here at Oh Sweet Basil. Have you tried our caprese sandwich or our caprese salad with pistachios?? Holy moly…that combination of flavors is just heaven for me!
Can Pesto Tarts Be Made Ahead?
These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.
How Long Will Pesto Keep?
Fresh pesto can be stored in airtight container in refrigerator for up to one week.
These pesto puff pastry bites, however, will not keep super well. The puff pastry will be soggy after a while.
The best part about this pesto tarts recipe is, you can serve them hot or room temperature and they will still taste awesome! They are perfect for parties! Everybody loves caprese flavors, so pairing those flavors with pesto and the crispy puff pastry makes for a perfect party appetizer!
More Easy Appetizer Recipes
Servings: 24
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Description
I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy pesto tarts all the time!
Prevent your screen from going dark
For the Pesto
Heat a skillet over medium heat and add the walnuts and garlic.
1/4 Cup Fisher Walnuts, 3 Cloves Garlic
Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
Once the nuts are done, remove them from the pan and continue to toast the garlic.
Remove it from the pan and remove the skin.
Wait until both are cooled.
Place the basil, nuts, garlic, olive oil, lemon juice and zest in a blender and pulse until smooth, but still a tad grainy in texture.
3 Cups Basil, 1/4 Cup Olive Oil Extra Virgin, 1/2 Teaspoon Lemon Zest, 1/2 Teaspoon Lemon Juice
Place everything in a bowl and stir in the cheese.
1/4 Cup Parmesan Cheese
Salt to taste and set aside.
Salt
For the Tarts
Preheat the oven to 400 degrees.
Sprinkle a little flour on the counter and roll out the puff pastry sheets.
2 Sheets Puff Pastry
Using a biscuit cutter or large glass, cut the dough into circles.
Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. 🙂
Fill each cup with 1 teaspoon or so of prepared pesto.
Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
1 Cup Grape Tomatoes, 1 Cup Mozzarella Cheese
Remove from the oven and add a pinch of black pepper and drizzle of balsamic glaze.
1 Pinch Black Pepper, Balsamic Vinegar Glaze
Serve immediately or at room temperature.
These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.
This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges and wine!
In need of a festive holiday appetizer? Look no further.
While maple baked brie sounds and looks impressive, it’s one of the easiest appetizers to make and polish off. The creaminess of the melty brie paired with the earthy rosemary, sweet maple syrup and tart orange cranberry jam is a match made in heaven.
I like to serve this with seedy cracker crisps (I found mine at Target), but any crackers, crostini or even apple wedges will do.
To Make This Maple Baked Brie With Cranberry Jam You Will Need:
cranberries – Add a delicious tart flavor.
light brown sugar – Lends sweetness.
orange juice and zest– Adds bright citrus flavor.
rosemary (fresh) – Adds a fresh woodsy flavor with notes of lemon, pepper and sage.
brie cheese – Use double or triple cream brie.
real maple syrup – Lends maple flavor and sweetness.
toasted walnuts – Or use toasted pecans.
flaky salt – Adds crunchy texture and salty pockets of flavor.
crackers, toasted bread or apple wedges – for serving.
Preheat your oven to 350℉ (or 180℃).
Meanwhile, sort through 6 ounces of fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.
In a 2-quart saucepan, add the cranberries, 1/2 cup brown sugar, 1/2 cup orange juice, 1 teaspoon grated orange zest and 2 teaspoons chopped fresh rosemary.
Stirring often, simmer over medium to medium-low heat for 12 minutes.
Remove and let cool slightly.
Meanwhile, toast 1/2 cup of walnuts or pecans. Once toasted, remove and chop.
Place 8 0unce round of brie onto parchment and place on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down.
Drizzle with 2 tablespoons pure maple syrup.
Bake on the middle rack of your preheated oven for 8 to 10 minutes.
Remove and use the parchment to lift and place onto a serving board or platter.
Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.
Add the remaining jam to a small bowl and place next to the brie for those who either want just the jam or to add extra jam to their cracker.
I serve this with cracker crisps. These are not homemade, they are the Good & Gather cranberry pumpkin seed cracker crisps and they are so good!
However you could also use crostini, wasa crackers, crispbread or apple wedges.
Enjoy! And if you give this Maple Baked Brie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Maple Baked Brie with Cranberry Jam
This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Total Time: 17 minutesmins
FOR THE JAM:
6ouncescranberries
1/3cupbrown sugar
1/2cuporange juice
1teaspoonorange zest
2teaspoonschopped fresh rosemary
FOR THE BRIE:
8ouncesdouble or triple cream brie
2tablespoonsmaple syrup
FOR SERVING:
1/2cupwalnuts, or pecans
1/2teaspoonchopped fresh rosemary
flaky sea salt
toasted bread or crackers
MAKE THE JAM:
Sort through the fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.
In a 2-quart saucepan, add the cranberries, brown sugar, orange juice, orange zest and rosemary. Stirring often, simmer over medium to medium-low heat for 12 minutes. Remove and let cool slightly.
MAKE THE BRIE:
Meanwhile, place the brie onto a small square piece of parchment paper and set it on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down into a crisscross pattern.
Drizzle with maple syrup and then bake on the middle rack of your preheated oven for 8 to 10 minutes.
Add the walnuts (or pecans) in a dry skillet. Heat over medium to medium-low until fragrant. Remove, let cool slightly and then chop.
SERVE:
Remove using the parchment to lift and place onto a serving board or platter. Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.Add the remaining jam and walnuts to two small bowls and place next to the brie for those who either want just the jam or to add extra jam and walnuts to their cracker.
The nutritional value is for the brie and does not include the crackers, bread or apple wedges when serving.
This Sausage Artichoke Dip is made in the crock pot and one your family will love. It’s a wonderful combination of cheese, sausage, artichokes and green chilis.
If you love crock pot appetizers you will also love these delicious Cranberry Smokies. Only three ingredients and the perfect addition to any gathering.
❤️WHY WE LOVE THIS RECIPE
We love the combination of sausage and artichokes, but then you throw in the green chilis and it takes this dip to the next level. Everyone who has tried this dip loves it, is always surprised but what the ingredients are. We use a cheese blend, plus the cream cheese and sour cream and it’s so creamy.
🍴KEY INGREDIENTS
Cream Cheese
Sour Cream
Artichokes
Pork Breakfast Sausage
Mild or hot green chilis
Romano, Asiago and Parmesan Cheese blend (see tip section)
SWAPS
If you like heat and spicy, you will want to use “hot” pork sausage and “hot” green chilis. We personally don’t like that level of heat but if you do, then switch those two ingredients out!
🍽️HOW TO MAKE
The one thing about crock pot dips is they are so easy to make! Very little prep and the crock pot does all the work!
COOKING STEPS
Step 1 Over medium heat brown the pork breakfast sausage.
Step 2 Combine, sour cream, cream cheese, green chilis, artichokes, and sausage in the crock pot. Turn on high and cook for 30-45 minutes, stirring occasionally.
Step 3 Add 1 cup of the cheese blend and stir and continue cooking until bubbly and serve.
⭐TIP
I always add the sausage last, so it heats up the cheese. That is my little tip for cooking faster. I also think this dip is great really hot, so I let it cook until it’s bubbling. The cheese blend can be found in the cheese section of the store. The grocery will also have this in a “fine” shred, which integrates into the dip better than the larger shred, which will become very stringy. Both are good, but the fine cheese (like parmesan) is best.
RECIPE VARIATIONS
The cheese blend really adds flavor to this dip, so you can add as much as you want to it. We start with a cup and go from there.
SERVE THIS WITH
We love this with tortilla scoops or frito scoops! Both are perfect dip chips! If you’re having a gathering and planning to serve a few appetizers, these are all great:
Yes, you can, you just want to heat up the cheese and add the sausage and other ingredients, however it may stick, so don’t walk away. It’s much easier in the crock pot.
Do you drain the artichokes?
No, we like the juice it’s a great addition to the dip.
STORING AND REHEATING
We often just store this in the crock pot and turn it back on low when it’s time to reheat it. You can always reheat it in the microwave.
Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
French dip sliders are perfect for a quick and easy family dinner or for the next big game day! These are buttery with caramelized onions and a luscious aus jus!
French dip sliders are not at all something I grew up with but occasionally when life was busy, the weather chilly and mom was tired she’d gather up simple ingredients for French dip sandwiches. Just sliced roast beef, hoagie rolls, and flavorful aus jus was all she needed to get dinner in the table for five hungry kids.
We have our own French dip recipe on the blog but knowing how mouth watering our ham and cheese sliders are, I have been itching to make a new sliders recipe. You guys, forget the ham ones, these are out of this world. The best thing I’ve made in months!
Why Make Sliders?
Not that sliders need to be justified, but just in case you wondering why you should make them, let me tell you! Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer. It’s just all around winning!
How to Make French Dip Sliders?
These french dip sliders come together in three different steps…the caramelized onions, the sandwiches, and the aus jus. First, preheat your oven to 350 degrees and grease a 9×13 baking pan.
Caramelized Onions
Let’s start with the caramelized onions so that they are ready to go when you assemble the sliders. Slice a medium yellow onion and then melt a couple tablespoons of butter in a saute pan over medium heat. Add the onions to the butter with two sprigs of fresh time and water. Stir the onions occasionally and add salt and pepper. The onions will begin to turn golden and soften. They will cook for about 20-25 minutes.
Sandwiches
Now it is time to start assembling the sliders! These are so easy! Start by slicing your rolls in half and place them side by side in your greased 9×13 pan cut side up as shown below.
Then you want to lather the top of each roll with stone ground dijon mustard. A different kind of mustard can be used, but we really recommend a stone ground dijon mustard. It just gives it best flavor and extra texture.
Then add a layer of thinly sliced roast beef. We like to go to the deli counter and ask them for a half pound of their best roast beef. Then we just evenly layer it all over the mustard buns.
Next comes the cheese!! We love these sliders with provolone, so we pick up 9-12 slices at the deli counter when we get the roast beef. You can’t have too much cheese, so load it up! Place a layer of cheese on top of the roast beef.
Now we are going to grab those caramelized onions we made first. Place those evenly over the top of the cheese, and then place the other half the buns on top.
Now we need to mix together the yummy butter topping that will coat the top of the buns. We are going to melt most of the remaining butter, and add a teaspoon of worchestershire sauce and toasted sesame seeds. Brush the melted butter mixture all over the top of the buns, and then cover the baking dish with foil and bake for 20-30 until the sliders are golden brown. We like to top it with chopped fresh parsley after it is done baking.
Aus Jus
While the sliders are baking, let’s make the delicious aus jus! It is so dang good I could drink it! But that would be sort of weird, so I’ll sick to dunking my sliders in it!
Melt the last tablespoon of butter in a skillet, and then add the garlic, beef stock, worchestershire sauce and fresh thyme. Let it simmer on the stove for about 10 minutes until it reduces a little and thickens slightly.
Serve the sliders with little cups of aus jus on the side for dipping! I’m drooling!
Watch How These Sliders are Made…
What to Eat with French Dip Sliders?
If you are serving french dip sliders as an appetizer, you could serve it up with any delicious appetizer you want. Head to all our appetizers for ideas! We like to have a good balance of sweet and savory appetizers and treats.
There are many theories out there as to where the name “sliders” comes from. Most agree that the term “sliders” was first used in the 1940s in the US Navy to describe miniature hamburgers that were greasy and just slid right down when you ate them. The term “sliders” has since been expanded to include all sorts of small sandwiches and not just mini burgers.
What Is A Good Cut Of Beef For Roast Beef?
A top loin roast is the best cut of beef for making roast beef that can be sliced for sandwiches.
Can You Substitute A White Onion For a Yellow Onion?
Absolutely, especially if you love the taste of onions. White onions tend to have a sharper and more pungent flavor than yellow onions. They cook up great for caramelized onions but will have a stronger taste.
What Can You Substitute For Stone Ground Mustard?
You can use a plain dijon mustard or a spicy brown mustard. We just love the flavor and texture that stone ground mustard adds.
What Type of Bread Should Be Used for Sliders?
Any small roll or bun will work just fine. They actually make little slider sized hamburger buns these day. Hawaiian sweet rolls are my preferred roll for sliders.
These french dip sliders are my new favorite things ever! They are bold in flavor, juicy, cheesy and buttery. All the best things!!
More Slider Recipes:
Servings: 12
Prep Time: 30 minutesmins
Cook Time: 20 minutesmins
Total Time: 1 hourhr
Description
These are buttery with caramelized onions and a luscious aus jus!
12Buns, Hawaiian or regular slider buns
1/2CupButter, divided
1Onion, yellow, medium, thinly sliced
4SprigsThyme, fresh, divided
1teaspoonWater
Kosher Salt
Black Pepper, freshly ground
3TablespoonDijon mustard, Stone Ground
1/2PoundDeli Roast Beef
9-12SlicesProvolone Cheese
1teaspoonWorcestershire Sauce
2 TablespoonsMayonnaise
1teaspoonDijon Mustard
1teaspoonToasted Sesame Seeds
1TablespoonParsley, freshly chopped
Prevent your screen from going dark
To Caramelize Onions
In a large skillet over medium heat, melt 2 tablespoons of butter. Add onion and 2 sprigs thyme, water (this helps them brown) and season with salt and pepper.
1/2 Cup Butter, 1 Onion, 4 Sprigs Thyme, 1 teaspoon Water, Kosher Salt, Black Pepper
Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are caramelized, 20 to 25 minutes. Remove from heat.
For The Sandwiches
Spread an even layer of mustard onto bread. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then cover with the tops of the rolls.
Melt all but one tablespoon of the remaining butter and mix with 1 teaspoon worcestershire, mayonnaise, dijon mustard, and the toasted sesame seeds. Spread over the buns. Cover with foil. Bake until golden and cooked through, about 20-30 minutes. Sprinkle the parsley on top after baking.
Meanwhile, melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Serve squares with au jus on the side for dipping.
1/2 Cup Butter, 4 Sprigs Thyme, Kosher Salt, 1 Clove Garlic, 1 Cup Beef Broth, 1 Tablespoon Worcestershire Sauce, Black Pepper
Toast sesame seeds in a pan over medium heat, stirring often until they start to turn golden. To reheat, place sliders on a baking sheet, cover with foil and reheat in a 350 degree oven for 12 minutes.
Course: 100 + BEST Easy Beef Recipes for Dinner, Fixing Lunch with Sandwich Recipes that Aren’t PB&J
Cuisine: American
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
I had no idea that an easycheese ball recipe could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
Our neighbor, Michelle thought up the most genius idea, she cancelled neighbor gifts at Christmas. Can we all have a moment of cheering for Michelle? Now, I’m not against neighbor gifts, but I don’t know that I’m for pouring out all of that extra stress for a bunch of cookies the neighbors throw away. Don’t worry, I’m going to tie it all together so you know what it has to do with The Best Cheese Ball I Ever Had.
We were so impressed with not just Michelle, but how the neighbors responded. Michelle sent out a big letter announcing that instead of doing neighbor gifts, what if we donated to a cause. Everyone could come visit at a little Christmas gathering at her house, bring a donation for a family in need or a reputable charity and visit with each other, which is more of what Christmas is about.
Oh it was such a success!! So much money earned, and we stuffed our faces, I mean, we all got into the Christmas spirit so much more!
What is a Good Cheese Ball Recipe?
Another dear friend, Angie was there. I casually walked over to her and seeing the food said, “oh what is a good cheese ball recipe? I’m never as in love as I want to be.” And there we were, standing at the food table, shoveling crackers with the best cheese ball I ever had into our mouths. I finally said, “my gosh, who made this?!!!” And Angie says, “Oh, I did.”
What?! How have I never tasted of this goodness before and how could she stand there so nonchalant?! I mean, it looked like a classic cheese ball recipe, but something about it was different.
Look, I’ve had some pretty good cheese balls in my day. Our BBQ Bacon Cheese Ball and German Chocolate Cheese Ballare pretty dang amazing, but now I am sitting here making a humble pie because Angie’s is the best cheese ball I ever had!
Secret Ingredients in the the Best Cheese Ball
I think it’s the secret, artery clogging ingredient that you all are going to use and not complain a lick about because it’s just that worth it.
Yes, it’s cheese in a jar. I’ve linked to it so you can see what to look for.
No, it probably isn’t real cheese. I can’t fight you on that one. Can you pretend it is? Just this once?
The rest of the ingredients are the norm, but I’ll do you a favor and give a quick overview because I love seeing a quick list of ingredients.
What Ingredients are in a Cheese Ball?
The ingredients are so simple, but there are a couple of secrets that really take the flavor over the top! Here is what you will need:
Cream Cheese: room temperature and make sure it’s full fat, not low fat or fat free
Cheddar Cheese: I like to use medium or sharp cheddar cheese and I always grate it myself – Tillamook is the best!
Onion and Garlic Salt: adds the perfect hint of flavor and saltiness
Old English Cheese: just trust me on this one!
Mayonnaise: adds richness and softens the cheese ball so it is scoopable
Lemon Juice: another secret!! This freshens the whole thing up but you’d never guess it was in there.
Chopped Pecans: you can omit these if you aren’t a fan, but they add a delicious crunch and flavor
Fresh Parsley: adds the perfect pop of freshness
The measurements for the ingredients can be found in the recipe card at the end of the post.
How to Make a Cheese Ball
When I made a cheese ball for the very first time I’m a little embarrassed to admit that I was trying to use a spatula to shape it into a ball. Haha, actually, it’s not embarrassing at all, that’s hilarious. I don’t know why I was doing that, but it totally didn’t work.
Here’s the secret to forming a cheese ball, it’s a two part process.
The first step to shape a cheeseball happens when you place it in the saran wrap. You stick it in there and pull up all the sides around the cheeseball, roughly shaping it into a ball, twisting the top the closed. At this point you give it a little more of a ball shape, then let it chill in the fridge.
As the cream cheese solidifies a little again everything will become easier to press into a ball.
Remove from the fridge and unwrap the cheese, rolling it in chopped nuts or bread crumbs. At this point the cheese is more solid and the outside won’t stick to your hands. This is when you can really give it that perfectly round shape.
What to Roll Cheese Ball in?
Different Options for Rolling a Cheese Ball in:
Chopped Pecans
Chopped Walnuts
Chopped Peanuts
What to Roll a Cheese Ball in Besides Nuts:
Bacon
Dried Fruits
Bread Crumbs
Panko Bread Crumbs
Or of course there’s also any combination of all those things which is really fun to give some variety.
Are Cheese Balls Gluten Free?
You should know that when I was typing that out I accidentally wrote, “Glue Balls Free” four times. FOUR. What has happened to my brain?!
Cheese balls are generally totally gluten free, but the crackers served alongside the cheeseball often aren’t. Check the ingredients list, but you really should be good to go. I mean, a cheese ball is literally cream cheese and cheese with an occasional addition of sour cream or mayonnaise plus whatever mix-in you want.
What to Serve with Cheese Ball
That’s an important question and I obviously have a strong opinion. Here are some options:
Crudité with Veggies like carrots, celery or peppers
Crostini or Toast Points
Mini Bagels
Pita Chips
Pear and Apple Slices (seriously the sweet and salty is fantastic!)
That’s a lot of options. My favorite, however, well that’s the basic cracker. However, many times a veggie or apple wedge ends up on my plate because I love the freshness and feel like I can eat a few piles more. Calories?! What calories?!
Can I Make a Cheese Ball a Day Ahead?
A cheese ball is quickly becoming the go-to for parties and holidays as you can make it an entire day ahead without worrying about the flavor changing or anything going bad. The key to making a cheese ball recipe a day ahead of time is to wait on removing it from the plastic to roll in its coating. Doing so keeps the nuts or whatever you are using from getting soggy.
How Long Can a Cheese Ball Sit Out?
A cheese ball should really only sit out for about 1-2 hours. I know, your party is going longer than that, but resist the urge to keep eating a cheese ball on the counter all evening. Instead, try making smaller cheese balls and once one is gone, pull out the next one.
You’d be surprised how much this will get rid of your food too. Think about it like the rule of supply and demand. That stuff goes fast and people find themselves watching for you to pull the next one out and suddenly you aren’t worried about storing leftovers for weeks.
How Long will a Cheese Ball Last in the Fridge?
Because of the bacteria found in a soft cheese you can keep a cheese ball in the fridge for up to two weeks. However, if you’d added meats or fruits you need to shorten the time to more like 48 hours.
Can You Freeze a Homemade Cheese Ball?
You actually can easily freeze a homemade cheese ball but you need to take one extra step in order to keep ice crystals and stale flavors at bay.
Make your cheese ball as normal, but once it has been formed in the plastic wrap, add it to a freezer bag and press out all of the air. Seal it tightly closed and place it in the freezer, never in the freezer door. The door is different in keeping things frozen.
Once you’re ready to serve, pull the cheese ball into the fridge to defrost for about a day or so. Proceed with the recipe as normal and roll the ball in its coating. Serve within a day.
Forget all the other cheese balls you’ve ever tried and make this one! It will be the best, simple cheese ball recipe you’ve ever had! With 3 different types of cheese and the perfect amount of simple seasonings, this recipe is irresistible and the taste is outrageous!
More Dip RECIPES
Servings: 16
Prep Time: 10 minutesmins
Additional Time: 15 minutesmins
Total Time: 25 minutesmins
Description
I had no idea that a cheese ball could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
16ouncesCream Cheese, softened (2 of the 8 ounce cream cheese boxes)
In a large bowl, combine all of the ingredients and stir together until smooth.
16 ounces Cream Cheese, 1 Jar Old English Cheese Spread, 1 1/2 Cups Cheddar Cheese, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Lemon Juice, 2 Tablespoons Mayonnaise
Form the cheese mixture into a ball and place on a large piece of saran wrap.
Place the cheese in the fridge for 10-15 minutes to firm it back up. You can prepare this up to 48 hours ahead of time and leave it like this until you’re ready to serve.
Meanwhile, mix the chopped pecans and parsley together and place on a plate.
1 Tablespoons Parsley
Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape.
Serve immediately or store for a few hours in the fridge. Serve with crackers (or whatever your heart’s desire).
Crackers for serving
Covered well, this cheese ball will keep for 2 weeks in the refrigerator.
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.
Five different cheeses go into this fabulous hot onion dip, and there is no such thing as too much cheese!
Help!!
Ok, awhile back a darling reader reached out to me and shared her baked onion cheese dip which I’ve been holding onto to try. The problem is, I can’t remember her name!! So, if this recipe was from you and you DM’d it to me on Instagram:
Tell me who you are!
THIS IS THE BEST DIP!!
I adjusted things a bit to my family’s likes but my goodness, you weren’t kidding, this dip is everything.
Recommended Equipment
Before You Begin…
Slice up the onion and get them caramelizing and then pull out all your cheeses to prep. The cream cheese needs to be softened, so get that out on the counter so it can come to room temperature. You’ll also want to grate the parmesan, Swiss and sharp cheddar cheeses yourself if you can. Pre-shredded cheese doesn’t melt as well as cheese you grate yourself. The Mexican blend will always be a pre-shredded bag.
The Secret to Onion Dip
Caramelized onions.
Do not just throw those onions in there, caramelize them first! And in fact, if you want to really make your caramelized onions top notch throw in a little Worcestershire sauce. It adds a depth of flavor to those onions that you will love!
What Do I Need for Baked Onion Cheese Dip?
You will need cheese, cheese and more cheese!! Grab a sweet onion, a few simple ingredients and you’re on your way! Here is what you will need:
Seasonings: Salt, Pepper, Herbs (thyme and chopped chives)
Keep scrolling to see the complete recipe card with all the measurements for each ingredient.
How to Make Cheesy Onion Baked Dip
Caramelize Onions: Preheat a cast iron skillet on the stove and add the butter to melt, then add the onions that let them get tender. Season them with a little salt and let them cook. Add Worcestershire sauce and allow the onions to caramelize stirring every few minutes.
Combine: Add all the dip ingredients to a mixing bowl including the caramelized onions and blend together until smooth.
Bake: Spread the dip into the same cast iron skillet and smooth it out. Bake until heated through and golden brown on top.
Serve: Sprinkle the top with fresh herbs and serve with toasted sourdough bread slices, tortilla chips, crackers, or pita chips.
The complete instructions for making this dip can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.
Variations and Substitutions
If you want to change things up a little with this cream cheese dip, you could add jalapenos for some heat. You could use fresh minced jalapenos or canned jalapenos depending on what flavor you’re after.
Other optional add-ins are spinach (frozen that has been thawed and all moisture squeezed out), artichoke hearts, a dash of cayenne or a splash of hot sauce.
You can also swap out the cheese for cheeses you love or use a white or yellow onion for the sweet onion.
Tips
Don’t use low fat or fat free products in this recipe.
If you can find a block of cheese, shred the cheese yourself. It will melt way better.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 5 days. You can reheat the dip in the microwave or in the oven if you want to keep that golden delicious top on the dip.
Whether it’s game day, New Years Eve or you just having some friends over for appetizers and games, this baked cheesy onion dip will be the talk of the party! It’s low carb and high protein too!
More Creamy Cheese Dip Recipes to Try:
Servings: 12
Prep Time: 15 minutesmins
Cook Time: 55 minutesmins
Total Time: 1 hourhr10 minutesmins
Description
This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.
1Sweet Onion, extra large, sliced
1TablespoonButter
1TeaspoonWorcestershire Sauce
1BrickCream Cheese, 8oz, softened
1 CupMayonnaise
1/2CupSour Cream
2CupsSwiss Cheese, shredded (8 oz package)
2CupsSharp Cheddar Cheese, shredded (8 oz package)
1 1/2CupsParmesan Cheese, shredded (6 oz package)
1PackageMexican Blend Cheese, 8oz, shredded
Salt and Pepper
Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!
Prevent your screen from going dark
Heat a large cast iron or stainless steel pan over medium heat.
Add the butter, and once melted add the sliced onions, stirring to coat. Add a pinch of salt and allow to cook for 5 minutes, stir and repeat after another 3-5 minutes to keep the onions from sticking.
1 Tablespoon Butter, 1 Sweet Onion
Add the worcestershire sauce and stir again every few minutes until golden in color, about 15-20 minutes total. Set aside.
1 Teaspoon Worcestershire Sauce
In a large bowl, beat the cream cheese, using a handmixer until smooth and creamy. Add the mayonnaise and sour cream, cheeses, onions and a pinch of salt and pepper. Beat again until smooth and pour back into the onion pan. If your pan isn’t oven proof, use a casserole dish.
1 Brick Cream Cheese, 1 Cup Mayonnaise, 1/2 Cup Sour Cream, 2 Cups Swiss Cheese, 2 Cups Sharp Cheddar Cheese, 1 1/2 Cups Parmesan Cheese, 1 Package Mexican Blend Cheese, Salt and Pepper
Bake at 350 for approximately 35 minutes or until golden brown. Set aside once baked and sprinkle with fresh herbs.
Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!
Slice sourdough bread and drizzle with olive oil, then lay evenly on a sheet pan. Turn the oven to broil and toast one or both sides of the bread. Serve with the dip along with crackers and chips if desired.
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
