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  • The Best Spinach Artichoke Dip

    The Best Spinach Artichoke Dip

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    This spinach artichoke dip is a favorite for any kind of get-together!

    This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

    Serve it with your favorite dippers like chips, crackers, or bread.

    baked Spinach Artichoke Dip in a dish

    Ingredients for Spinach Artichoke Dip

    This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.

    • Cream Cheese – Use a block of cream cheese – reduced fat can be used.
    • Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I recommend full-fat mayonnaise.
    • Spinach –  Use frozen chopped spinach, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.
    • Artichokes – I prefer marinated artichokes over canned ones, as they have more flavor. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.
    • Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Swap Gruyere with Gouda or Swiss if needed.
    Ingredients for Spinach Artichoke Dip

    Variations

    • Add crumbled bacon or bacon bits
    • Stir in green onions, chives, fresh herbs like basil or parsley
    • For a little kick, add diced pickled jalapenos or red pepper flakes to taste

    How to Make Spinach Artichoke Dip

    1. Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
    2. Fold in spinach, artichokes, and shredded cheese.
    3. Bake until golden and bubbly.

    To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

    chopped spinach and artichokes
    adding wet ingredients together to make Spinach Artichoke Dip
    mix cream cheese/mayo/sour cream
    adding cheese , spinach and artichokes to cheese mixture to make Spinach Artichoke Dip
    add remaining ingredients
    mixing Spinach Artichoke Dip ingredients together
    mix well
    Spinach Artichoke Dip in the pan
    bake

    Tips for A Great Spinach Artichoke Dip

    • Mix with a hand mixer to incorporate air and make a softer, smoother dip.
    • To thaw spinach quickly, place it in a fine mesh strainer and run hot water over it.
    • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.

    Serving Suggestions

    In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

    If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

    spinach and artichoke dish with cracker

    To Make Ahead

    This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.

    More Great Dip Recipes

    Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!

    baked spinach artichoke dip

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    The Best Spinach Artichoke Dip

    This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    a white and black hand mixer with red buttons

    2 QT Baking Dish with white background

    • Preheat the oven to 375°F.

    • In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.

    • Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

    • Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.

    • Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.

    To Make Crostini:
    Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.

    • Mixing with a hand mixer makes a softer, smoother dip.
    • To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
    • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
    • To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
    • Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

    Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dip
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    baked Spinach Artichoke Dip with a title
    cheesy Spinach Artichoke Dip with writing
    Spinach Artichoke Dip with a cracker and writing
    Spinach Artichoke Dip in the pan and plated with a title

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    Holly Nilsson

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  • The 80s Has Come for the Cheese Aisle

    The 80s Has Come for the Cheese Aisle

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    With the unfortunate resurgence of early 00’s low-rise jeans, I know I can’t be the only one to notice another staple is very much in its retro era: cheese. Yes, you read correctly. Much like crop-tops, platform shoes, and flare jeans, cheese, of all things, is playing with the trends of the 90’s all the way back to the ‘30s — and having fun, clearly. 

    Scanning the aisles of your local grocery store (or TikTok or your favorite bar’s cocktail menu), you’ll find a veritable Eras Tour of cheeses on display: kitschy baked bries harkening to brassy, neon 80’s Bunco night; Depression-era limburger cheese spread upon crusty brown bread; or a 70’s-style fondue pot of Gruyère, complete with cubed bread and sliced apples (shag carpet not included). 

    TikTok is, as you might expect, the key reason for resuscitating many of these cheesy traditions of yore. When in doubt, if you see a bare spot on the shelf, it’s likely due to a newly-viral TikTok trend. Most recently, the party has been happening at none other than the cottage cheese section. So much so that cottage cheese makers in Wisconsin are even expanding their operations, banking on the viral popularity of the trend to last long after the buzz dies down, says Josie Krogh, the digital editor for Culture, a magazine that focuses on the (literal) culture of cheese and the people who craft it.

    You likely lived through the Great Cottage Cheese Awakening of 2023, where TikTokers like Justine Doiron (aka @Justine_Snacks) popularized “cheese bowls”. At its core, this particular dish is a beautiful thing, really, bringing less likely-to-be-a-star cheeses, like ricotta and cottage cheese, to the main stage by putting cheese in general at the center of a meal (the dream). In place of a separately cooked protein, Doiron adds a generous spoonful or two of said cheeses to a bowl before loading up on fun toppings, like sauteed vegetables, crusty bread for dipping, and herbs and spice blends, like za’atar. 

    The glow-up of other cheeses is not insubstantial, either, as it’s resulting in a boom of retro recipes and restaurant dishes highlighting rich, gooey, more luxurious cheeses that the dark ages of the fat-free 90s nearly made extinct.

    What is old can be new again and absolutely should be, because there’s plenty of correcting to do when it comes to reviving the popularity of cheeses, such as nutty alpine cheeses like Gruyère and Comté, entry-point blue cheeses like Cambozola, and even more infamously funky cheeses like Limburger. 

    Limburger, a stinky turn of the century cheese made seemingly the butt of too many jokes in TV shows across the 20th century (maligned in a song by the B-52s and a sketch from Monty Python, amongst many others), is now staging its major comeback, says Krogh. “People are either discovering for the first time or rediscovering foods that they had written off as gross without necessarily trying them or understanding them,” she says, adding that this discovery is similar to cottage cheese’s comeback.

    Nostalgia (and cheese) are deliciously stabilizing in times where something consistently good can be just what you need on the menu. “I feel like overall we’re all kind of looking for comfort and you find comfort in nostalgia because everything feels so chaotic and scary right now,” says Sohla El-Waylly, chef and author of the new cookbook, Start Here. “So it’s kind of nice to have the cheeseboards your mom or your grandmother put out, like something that feels like it’s from the 70’s, a time that maybe you know in retrospect feels simpler even though it wasn’t.”

    In a sea of new-this new-that, we might just earnestly crave reinvention — whether it be in the form of clothes, design, or yes, cheese. Much like you might restyle the shoulder-padded sequin shift dress of your mom’s 80’s heyday, the sweet nostalgia of these cheese trends are just as, if not more, delicious to savor.

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    Mackenzie Filson

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  • Orange Cheese Is Not Natural, It’s Man Made

    Orange Cheese Is Not Natural, It’s Man Made

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    Cheese is has been crazy popular in Europe and North America! The French devours 57.9 pounds per person annually followed by the Germans and Italians.  Chilly Iceland gobbles 53.2 pounds!

    Part of the world  is lactose intolerant; once children stop breastfeeding, their bodies reduce production of the lactase necessary for digesting milk. But because of varying protein sources in different regions of the world, indigenous peoples learned to adapt. While 95% of Caucasians are lactase retentive and continue to properly digest dairy, the figure drops to 50% for people of African descent and only about 5% of east Asians. This is why you almost never find milk, cheese, or dairy products in Asian food, and why cheese consumption by country varies widely.

    For the cheese loving world though, there is shocking news – there is no natural orange cheese.  Yes, it is a man-made invention.

    Photo by Shiela Pedraza Burk via Burst

    Related: 7 Musicians And Their Bizarre Backstage Food Demands

    When cheese was first invented, either in the 16th or 17th century, English farmers realized that the product had a much lighter color than butter. This is due to the fact that cheese is made from low fat milk, and butter is made up of fat. This loss of color made customers believe that cheese was a product of low quality. As a way of salvaging their product, farmers decided to add colorant to make it sell more and look more vibrant and appealing. It was a success.

    While this backstory is very interesting, another theory claims coloring in cheese was first used to even out the look of the product throughout the year. As it turns out, cheese has different colors depending on the season because it’s affected by the diet of cows. In spring and summer, cow’s milk is more buttery because they’re feeding on fresher grass.

    Related: 

    In the United States, some cheese’s color comes from the flavorless Annatto seed. It gives Wisconsin cheddar that pumpkin orange hue.  Annatto is a tasteless product, which allows the flavor of cheese to be natural. Cheddar cheese has more while lighter colored cheeses, such as Gouda and Edam, have only a little of it.

    In their natural state, all cheeses are just different shades of white, which would be a marketing challenge.

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    Maria Loreto

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  • I Make This Cheesy Spinach Quiche Once a Month

    I Make This Cheesy Spinach Quiche Once a Month

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.

    Does Spinach Need to Be Cooked Before Putting It in a Quiche?

    This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.

    What Is the Best Cheese to Use for Spinach Quiche?

    A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.

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    Sheela Prakash

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  • Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof

    Air Fryer Grilled Cheese Sandwiches Are Golden, Gooey, and Absolutely Foolproof

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    Want crispy bread and gooey cheese every time you make a grilled cheese? Your air fryer is the answer.
    READ MORE…

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    Meghan Splawn

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  • This 3-Cheese White Lasagna Is Pure Comfort

    This 3-Cheese White Lasagna Is Pure Comfort

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    Spoiler: The noodle hack is a total game-changer.
    READ MORE…

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    Kelli Foster

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  • Baked Cheesy Onion Dip – Oh Sweet Basil

    Baked Cheesy Onion Dip – Oh Sweet Basil

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    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:

    1. Tell me who you are!
    2. 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.

    a photo of someone scooping cheesy onion dip up with a toasted piece of bread.

    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.

    a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.

    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:

    • Onions: Sweet Onion, Butter, Worcestershire Sauce
    • Cheeses: Cream Cheese, Swiss Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Mexican Blend Cheese
    • Dip: Mayonnaise, Sour Cream
    • Seasonings: Salt, Pepper, Herbs (thyme and chopped chives)

    Keep scrolling to see the complete recipe card with all the measurements for each ingredient.

    a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.

    How to Make Cheesy Onion Baked Dip

    1. 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.
    2. Combine: Add all the dip ingredients to a mixing bowl including the caramelized onions and blend together until smooth.
    3. Bake: Spread the dip into the same cast iron skillet and smooth it out. Bake until heated through and golden brown on top.
    4. 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.

    a photo of a toast wedge of bread scooping up some creamy cheese onion dipa photo of a toast wedge of bread scooping up some creamy cheese onion dip

    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.
    a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.

    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.

    a photo of a toasted piece of bread that is partially dipped in a hot onion cheese dip.a photo of a toasted piece of bread that is partially dipped in a hot onion cheese 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 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 10 minutes

    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.

    • 1 Sweet Onion, extra large, sliced
    • 1 Tablespoon Butter
    • 1 Teaspoon Worcestershire Sauce
    • 1 Brick Cream Cheese, 8oz, softened
    • 1 Cup Mayonnaise
    • 1/2 Cup Sour Cream
    • 2 Cups Swiss Cheese, shredded (8 oz package)
    • 2 Cups Sharp Cheddar Cheese, shredded (8 oz package)
    • 1 1/2 Cups Parmesan Cheese, shredded (6 oz package)
    • 1 Package Mexican 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.

    Serving: 1cupCalories: 278kcalCarbohydrates: 5gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 55mgSodium: 531mgPotassium: 94mgFiber: 0.2gSugar: 3gVitamin A: 540IUVitamin C: 1mgCalcium: 459mgIron: 0.3mg

    Author: Sweet Basil

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

    Recommended Products

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    Sweet Basil

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  • Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

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    Amelia Rampe

    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.

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    Amelia Rampe

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  • Savencia Cheese USA and Rogue Creamery Scored Major Wins at the 2022 World Cheese Awards

    Savencia Cheese USA and Rogue Creamery Scored Major Wins at the 2022 World Cheese Awards

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    Press Release
    –

    Nov 11, 2022


    NEW HOLLAND, Pa., November 11, 2022 (Newswire.com)
    –
    Savencia Cheese USA proudly announces that its portfolio of specialty cheeses has been recognized once again at the 2022 World Cheese Awards in Wales, UK, one of the largest cheese competitions across the globe. Among the largest competitive set yet—a record-breaking 4,434 competitors from 42 countries—Savencia Cheese USA & Rogue Creamery took home a total of 10 medals, including two Super Gold, putting them in the top 16 cheeses in the competition. 

    Savencia & Rogue Creamery’s 10 medals include two super gold, two gold, two silvers and four bronze awards across multiple categories.

    • In the hard ewes’ milk cheese plain category – Esquirrou – Super Gold
    • In the any other cow’s milk blue cheese, not in any other class – Bluehorn Blue Cheese – Super Gold
    • In the blue vein cheese any variety, uncut foil wrapped category –  St Agur – Gold
    • In the semi-soft cows’ milk cheese not in any other class category – St Andre 7oz – Gold
    • In the ewe’s milk cheese blue category – Roquefort Papillon Noir – awarded Silver
    • In the blue vein cheese any variety, uncut foil-wrapped category – Oregon Blue – Silver
    • In the brie Category – Supreme 2Kg – Bronze 
    • In the soft ripened category – Supreme 7 oz – Bronze 
    • In the blue vein cheese any variety, uncut foil-wrapped category – Crater Lake Blue Cheese – Bronze
    • In the any creamery cheddar made on or before 05/31/2021, traditional flavor category – Cheese Is Love Cheddar – Bronze

    These recognitions define an incredible accomplishment for Savencia’s passionate team of cheesemakers and importers. “It’s our mission to produce world-class cheeses,” said Greg Somerville, CEO of Savencia North America. “Savencia Cheese USA’s multiple wins at the 2022 World Cheese Awards solidifies our superiority when it comes to fine cheeses.” 

    On the international scene, Savencia Fromage and Dairy, headquartered in Viroflay, France, was awarded over 45 medals across the diverse categories. 

    All Savencia Cheese USA-winning cheeses—along with the company’s wider portfolio of cheeses—are available at grocery stores nationwide or online at www.cheeselovershop.com. 

    For more information, please visit www.savenciacheeseusa.com.

    ABOUT SAVENCIA CHEESE USA

    SAVENCIA Cheese USA is a part of Savencia Fromage & Dairy—a leading global milk processor focusing on cheese specialties. It’s the N° 2 cheese group in France and N° 4 worldwide, with net sales of €4.4 billion. This is a company in the tradition of its founding family, with over 19,000 employees in 29 countries. It utilizes the latest technology and deep culinary expertise to meet consumers’ expectations in great taste, convenience, and nutrition while staying committed to the highest quality standards. In the USA, the company offers a wide portfolio of cheeses, including domestically produced Alouette® and Chavrie® as well as French specialty imports like Saint Agur®, Ile de France®, Saint Andre®, Saint Albray®, world-champion cheese Esquirrou®, and others. 

    http://www.savenciacheeseusa.com.

    Source: Savencia Cheese USA

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  • Celebrate Back-to-School With Gayo Azul® Cheese

    Celebrate Back-to-School With Gayo Azul® Cheese

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    PARAMUS, N.J., August 15, 2022 (Newswire.com)
    –
    Gayo Azul®, the famous Caribbean Hispanic cheesemaker with a Dutch influence, announces the Back-to-School with Gayo Azul® “Win a Bicycle” Contest in celebration of Back-to-School, as students and their parents gear up for the upcoming school year. Gayo Azul invites parents and their children to enter its Back-to-School with Gayo Azul® contest, hosted on their website at www.gayoazul.com/promotions. Three grand prize winners will be randomly selected to win prizes valued at over $600, including a bicycle valued at $500 and a gift card valued at $100 to redeem Gayo Azul cheese at your local retailer. 

    Entries for Back-to-School with Gayo Azul “Win a Bicycle” Contest will be accepted from Aug. 15 until Sept. 15, 2022, at 11:59 pm ET. 

    There are multiple ways to earn entries for the giveaway, and Gayo Azul encourages customers to complete them all to maximize their chances of winning:

    1. Click on this link www.gayoazul.com/promotions to fill out the entry form
    2. Follow Gayo Azul on Facebook (@gayoazulcheese) and Instagram (@gayo_azul_cheese) 
    3. Share the giveaway posts from Gayo Azul’s Facebook and Instagram 

    Once the contest has closed, three grand prize winners will be randomly selected.

    “Many of our consumers have been loyal to our brand for years, sometimes even decades,” says Debbie Seife, Marketing Director of FrieslandCampina. “We like to show our appreciation for that loyalty in fun and out-of-the-ordinary ways, and I hope our consumers love the grand prize as much as we do. The last Gayo Azul Contest amassed thousands of entries, so we want to open the door again based on the extreme excitement.”

    Gayo Azul is known for its fantastic cheeses, which stand apart due to a unique combination of both Dutch and Hispanic cheesemaking. Gayo Azul boasts a rich history, beginning in the 1950s in the Caribbean, where Dutch cheeses were quickly gaining popularity. Gayo Azul began expanding its cheese portfolio, which is now loved not just in the Caribbean, but across the United States as well. By combining a passion for the craft with a strong emphasis on authentic flavor and premium quality, Gayo Azul has found itself a staple in family kitchens for multiple generations. After decades of growth and innovation, Gayo Azul now offers a versatile assortment of cheeses, sure to satisfy any cheese lover. 

    All of Gayo Azul’s cheeses are available in convenient sizes; varieties include:

    NEW Cotija—a firm and crumbly Mexican aged cow’s milk cheese with a sharp, slightly salty flavor. It is an unbeatable topping when crumbled over enchiladas, tacos or street corn.

    Dutch Gouda—mild taste and creamy texture, the wedges are perfect for a cheeseboard and work wonderfully shredded in a casserole or for sauces with wonderful meltability. Also available in slices, it makes for a delicious cheeseburger, grilled cheese, or cold sandwich.

    Dutch Edam—a bit firmer than Gouda, and with a rich flavor and smooth, creamy texture. It is excellent cut-up for cheeseboards, shredded for baking dishes, or cubed for salads. It is known for its red wax exterior and the spherical shape of a full Edam ball.

    European Swiss—a semi-firm cheese with a sweet nutty taste and telltale round holes, also known as eyes. Available in sliced form, it is perfect for burgers and both cold and grilled sandwiches. 

    Queso Blanco— a fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy, yet crumbly texture that holds shape well, making it ideal for grilling. It is also perfect when crumbled to complement any soup, salad, or rice and beans. It is great served as a table cheese with fresh fruit, marmalade or chutney.

    Queso Para Freir—a fresh, white, cow’s milk cheese with a firm texture, mild and slightly salty flavor. Known for its high melting point, which softens the cheese while leaving an unmelted interior that holds its shape, it is commonly used for frying. It is also great sliced for sandwiches, crumbled over fruit salads, and melted over baked dishes.

    Gayo Azul products can be found at local grocers throughout the Northeast and Southeast, including BJ’s Wholesale, Fresco Y Mas, Key Foods, Market Basket, Presidente, Publix, Sedano’s, and Winn Dixie Supermarkets, as well as Walmart Supercenters.

    To get more information about Gayo Azul and its products, find where its cheeses are available, and discover new recipe ideas, visit www.gayoazul.com or follow them on Facebook (@gayoazulcheese) and Instagram (@gayo_azul_cheese). For more information about Back-to-School with Gayo Azul® “Win A Bicycle” Contest, go to www.gayoazul.com/promotions.

    Royal FrieslandCampina N.V.

    Gayo Azul is a brand of Royal FrieslandCampina. Royal FrieslandCampina daily provides millions of consumers spread all over the world with dairy products containing valuable nutrients from milk. The products of FrieslandCampina find their way to over a hundred countries. The company has its Central Office in Amersfoort, the Netherlands. The activities of FrieslandCampina have been divided into four global market-oriented business groups, being Food & Beverage, Specialized Nutrition, Trading and Ingredients. The company is fully owned by Zuivelcoöpate FrieslandCampina U.A., which has 16,995 member dairy farmers in the Netherlands, Germany and Belgium and is one of the largest dairy cooperatives in the world. For additional information, please visit our website: www.frieslandcampina.com

    For additional information:

    Stacey Bender

    T + 1 (973) 650-1218

    Sbender@bendergrouppr.com

    Source: Gayo Azul

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  • Gayo Azul® Announces New Cotija Cheese to Be Added to Lineup

    Gayo Azul® Announces New Cotija Cheese to Be Added to Lineup

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    Press Release
    –

    Mar 8, 2022


    PARAMUS, N.J., March 8, 2022 (Newswire.com)
    –
    Gayo Azul®, the famous Caribbean Hispanic cheesemakers with a Dutch influence, announces the release of a Gayo Azul Cotija cheese, joining its existing product line. With a current assortment of cheeses, Gayo Azul aims to expand the versatility of its flavor further with the new Cotija, offering a sharp, slightly salty flavored cheese with a firm, crumbly texture—perfect for enhancing any Hispanic dish.

    Gayo Azul is a Caribbean brand with a strong Dutch influence and a rich history dating back to the 1950s. Dutch cheeses gained quick popularity in the Caribbean due to their ability to retain freshness without the need for refrigeration. Seeing the demand for such cheeses, Gayo Azul began creating their own. Starting as a small company in the Caribbean, Gayo Azul entered the U.S. market in the 1960s and has been growing across the country ever since. Drawing on the rich heritage of both Dutch and Hispanic cheesemaking, Gayo Azul emphasizes authentic flavor and premium quality above all else. The brand is a multi-generational kitchen staple, recognizable by its Blue Rooster logo—Blue Rooster being the English translation of Gayo Azul. The famous Blue Rooster has come to be known as a symbol of outstanding quality cheeses by the community.

    The new Gayo Azul Cotija is sure to satisfy fans of cheese and Hispanic dishes alike, adding a sharp, slightly salty flavor and a crumbly texture to a variety of dishes. Cotija is a Mexican-style aged, fresh cow’s milk cheese named after Cotija, Mexico. Cotija cheese is a perfect topping for enhancing any dish, such as street corn, enchiladas, tacos, sandwiches, and more. Gayo Azul Cotija cheese is available exclusively in wedge form.

    Gayo Azul products can be found at local grocers throughout the Northeast and Southeast, including BJ’s Wholesale, Fresco Y Mas, Key Foods, Market Basket, Presidente, Publix, Sedano’s, and Winn Dixie Supermarkets, as well as Walmart Supercenters. 

    The uses for Gayo Azul Cotija cheese include:

    • Street Corn — also known as Elote, or Grilled Mexican Street Corn; this dish is made by covering corn on the cob with lime juice, mayonnaise, chili powder, and Gayo Azul® Cotija cheese.
    • Enchiladas — enhance by sprinkling crumbles of Gayo Azul Cotija cheese over the tortillas minutes before removing them from the oven.
    • Tacos — add flavor and texture by using Gayo Azul Cotija cheese instead of shredded cheese for an authentic touch.
    • And so much more.

    In addition to the new Cotija cheese, Gayo Azul also offers a variety of products, including Dutch cheeses like Gouda, Edam, and European Swiss, and fresh Queso Blanco Queso Para Frier, all available in convenient sizes.

    For more information on Gayo Azul and its products, to find where it’s available, and to discover new recipe ideas, visit www.gayoazul.com or follow them on Facebook (@gayoazulcheese) and Instagram (@gayo_azul_cheese).

    Media Contact:
    Hayden Hammerling
    973.405.4600
    hayden@bendergrouppr.com

    Source: Gayo Azul

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  • Cheeseburger Pizza

    Cheeseburger Pizza

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    Cheeseburger Pizza,  it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal!  A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!

    Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!

    closeup of Cheeseburger Pizza topped with pickles

    The Best Toppings

    Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.

    • Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
    • Meat: ground beef, bacon
    • Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
    • Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
    • Others: Pickled habaneros, black olives, sweet sandwich pickles

    overhead of Cheeseburger Pizza topped with pickles cut into piecesoverhead of Cheeseburger Pizza topped with pickles cut into pieces

    To Make Cheeseburger Pizza

    Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!

    1. Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
    2. Top the dough with pizza sauce, ground beef mixture, and cheeses.
    3. Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.

    Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.

    Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.

    a slice of Cheeseburger Pizza topped with picklesa slice of Cheeseburger Pizza topped with pickles

    Other Delicious Sides

    Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.

    If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.

    How to Reheat It

    Leftover cheeseburger pizza can be refrigerated for up to four days.

    • In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
    • In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.

    More Fun Pizza Recipes

    Cheeseburger Pizza slice on a white plateCheeseburger Pizza slice on a white plate

    5 from 9 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cheeseburger Pizza

    Top it with all of your favorite cheeseburger toppings for a family favorite meal!

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    buy hollys bookbuy hollys book

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    • Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.

    • Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).

    • Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.

    • Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.

    • Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.

    • Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).

    Serving: 2slices | Calories: 438 | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1166mg | Potassium: 562mg | Fiber: 2g | Sugar: 13g | Vitamin A: 744IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Cheeseburger Pizza with textCheeseburger Pizza with text
    Cheeseburger Pizza with wordingCheeseburger Pizza with wording

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    Holly Nilsson

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  • Loaded Tater Tot Nachos

    Loaded Tater Tot Nachos

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    Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon.  This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it.

    serving up Tater Tot Nachos garnished with green onion and tomatoes, from a baking tray

    One of the coolest parts about blogging is getting together with other bloggers to learn from one another.  We had a recent get together in Orlando, Florida which, of course, meant visiting Universal Studios!

    We were so thankful that Universal not only sponsored our retreat but also gave us park passes to experience Universal Studios and all of the amazing restaurants and attractions (and inspired the yummy Tater Tot Nachos recipe below)!

    Of course we had to find the best places to eat including my favorite, The Toothsome Chocolate Emporium.  The atmosphere is a fun steampunk theme and they even have a shop (where I absolutely HAD to buy Cookies & Cream Cotton Candy and Key Lime Pie Cotton Candy)!

    closeup picture of the Toothsome Chocolate Emporium and Savory Feast Kitchen
    The Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk is my personal favorite!

    I usually pick dinner over dessert but the Toothsome Chocolate Emporium had the best of both worlds with some truly delicious meals and the most amazing artisan milkshakes! We enjoyed a lot of great appetizers including Philly Cheesesteak Egg Rolls (and chocolate bread)!

    One appetizer in particular totally won me over that night… the Totchos. Totchos are basically Tater Tots Nachos loaded up with cheese and I honestly couldn’t stop eating them. They were the inspiration for the recipe below!

    When you visit Toothsome you definitely need to order one of their artisan milkshakes! I capped the night off with this insanely crazy Strawberry Cheesecake Milkshake… and yes that’s a big ol’ hunk of cheesecake right on top!

    tater tot nachos on a plate

    Ok, back to the Tater Tot Nachos! I knew I’d have to create my own version as soon as I got home and let me just say this will be a go-to snack from now on! Not only is it incredibly simple to prepare, everyone in my family completely raved about them (I barely got a chance to snap a couple of photos)!

    I love the combo of potato, bacon, cheese and tomato.  You can top these with anything you like including olives, jalapenos and cilantro.

    Crispy Tater Tots are loaded with cheese & bacon and baked until hot and bubbly.  Just before serving, they’re topped with sliced green onion, chopped tomatoes and fresh sour cream.  This is one snack everyone can agree on!

    serving up Tater Tot Nachos garnished with green onion and tomatoes, from a baking tray

    5 from 30 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Loaded Tater Tot Nachos

    Tater Tot Nachos have crispy Tater Tots smothered in melted cheddar cheese and bacon. This delicious snack, inspired by a dish at one of my all time favorite restaurants, takes just minutes to prepare and everyone LOVES it

    Prep Time 5 minutes

    Cook Time 20 minutes

    Total Time 25 minutes

    buy hollys book

    Prevent your screen from going dark

    • Preheat oven to 450°F.

    • Line a large baking pan with parchment paper. Place Tater Tots in a single layer and bake 20 minutes turning after 10 minutes.

    • Top with bacon, sausage and cheddar cheese. Bake an additional 5 minutes or until cheese is melted and bubbly.

    • Remove from the oven and top with tomatoes, green onions and sour cream. Serve immediately.

    Calories: 640 | Carbohydrates: 41g | Protein: 20g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 1276mg | Potassium: 663mg | Fiber: 3g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 16.4mg | Calcium: 321mg | Iron: 1.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Side Dish, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    We stayed at Universal’s Cabana Bay Beach Resort.  It was a great location and the rooms were comfortable with a fun bright retro decor.  The location was ideal with shuttles always ready to run you to the parks!  Cabana Bay Resort had so many awesome amenities for families including beautiful pools with a lazy river and a Starbucks for parents!

    Cabana Bay pool and hotel room
    Universal’s Cabana Bay Beach Resort was a wonderfully comfortable hotel with a great location and amenities that made it fun for the whole family!

    During the days while we were working, we actually ate most of our meals at the Bayliner Diner right in the hotel.  It was a perfect place to grab a quick meal with tons of choices including hot sandwiches, burgers, pizza, and a beautiful fresh salad bar loaded with fruits and berries in the morning and fresh ingredients to make your own salads in the afternoon.

    Universal CityWalk… a walking street filled with shops and restaurants and lots of amazing places to eat!  If you’ve never been, it’s one of my absolute favorite places! You’re going to want to put Universal CityWalk on your list of places you must visit and while you’re there definitely check out Cabana Bay if you’re looking for a great place to stay with your family!  Everything about this trip was amazing from the accommodation to the service and the food we enjoyed!  I’m already counting the minutes until I get to go back.. and I’ll definitely be taking my family with me next time!

    A special thank you to our friends at Universal for hosting our stay, providing several of our meals and our park tickets allowing us to experience all that Universal had to offer and thank you to our friends at Kia for supplying us with a sweet ride and thank you to Squatty Potty for additionally sponsoring our retreat.  Working with brands I love helps me to continue bringing you the recipes you love!

    Tater Tot Nachos with wording
    Tater Tot Nachos with a title

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    Holly Nilsson

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