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Tag: DIP

  • Creamy Eggless Blue Cheese Dressing That Tastes Just Like the Restaurant

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    This easy Eggless Blue cheese Dressing is creamy, bold, and packed with classic restaurant-style flavor—without eggs. Made with simple ingredients, it solves the biggest pain point for allergy families: a safe blue cheese dressing you can actually trust. The texture is rich, the flavor is sharp and savory, and it works just as well on salads as it does as a dip. No one will ever guess it’s egg-free.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Eggless Blue cheese Dressing is one of those recipes I didn’t realize how much I missed until I finally made it at home. I wanted that classic, bold, creamy blue cheese flavor you get at a good restaurant—without worrying about eggs or hidden ingredients I couldn’t trust.

    For years, blue cheese dressing was completely off-limits in our house. So many store-bought and restaurant versions rely on eggs, and as an allergy mom, that always felt frustrating for something that should be simple. After more than a decade of cooking and baking without eggs, I knew it had to be possible to make a version that didn’t feel like a compromise.

    This recipe makes me genuinely happy. It’s safe, reliable, and honestly just really good. It’s the kind of dressing I feel confident serving my family—tossed into a salad, drizzled over a wedge, or set out with veggies and wings for an easy, casual dinner at home.

    Why You’ll Want to Try My Recipe

    • Classic restaurant flavor: Bold blue cheese taste with just the right tang.
    • Completely egg-free: Safe for families managing egg allergies.
    • Ultra-creamy texture: Rich and smooth without mayo made with eggs.
    • Simple ingredients: No hard-to-find items or specialty products.
    • Versatile: Perfect for salads, dipping veggies, or serving with wings.
    • Make-ahead friendly: Tastes even better after chilling.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients for Easy Eggless Blue Cheese Dressing are arranged on a white surface, each labeled: sour cream, blue cheese, black pepper, garlic powder, buttermilk, lemon juice, sugar, eggless mayonnaise, salt, Worcestershire sauce.Ingredients for Easy Eggless Blue Cheese Dressing are arranged on a white surface, each labeled: sour cream, blue cheese, black pepper, garlic powder, buttermilk, lemon juice, sugar, eggless mayonnaise, salt, Worcestershire sauce.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Eggless Mayonnaise: This gives the dressing its creamy base without any eggs. Use your favorite egg-free brand that you already trust. My favorite is Hellmann’s Plant-Based Mayo.
    • Sour Cream: Adds tang and richness. Full-fat works best for that classic texture.
    • Buttermilk: Thins the dressing and adds a gentle tang. Start with the amount listed and adjust if needed.
    • Lemon Juice: Brightens everything up and balances the richness.
    • Worcestershire Sauce: Adds depth and that subtle savory note. Check labels if you need it fish-free.
    • Garlic Powder: Smooth garlic flavor without overpowering the blue cheese.
    • Sugar: Just enough to balance the tang—not sweet.
    • Kosher Salt & Black Pepper: Simple seasoning that lets the cheese shine.
    • Crumbled Blue Cheese: The star of the show. Use a good-quality blue cheese you enjoy eating on its own.

    This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: This recipe relies heavily on dairy, so swapping everything won’t give the same result. If dairy is an issue, it’s best to look for a fully dairy-free blue cheese–style dressing, such Daiya Blue Cheeze Dairy-Free Dressing.
    • Fish-Free: Use a fish-free Worcestershire sauce or replace it with a splash of soy sauce or tamari if safe for your family.
    • Gluten-Free: Most ingredients are naturally gluten-free, but always double-check labels, especially Worcestershire sauce.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Creamy Base

    • Two glass bowls: the left shows yogurt and spices before mixing, while the right features ingredients blended into a smooth, creamy Easy Eggless Blue Cheese Dressing.Two glass bowls: the left shows yogurt and spices before mixing, while the right features ingredients blended into a smooth, creamy Easy Eggless Blue Cheese Dressing.
      In a large bowl, whisk together the eggless mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, garlic powder, sugar, salt, and pepper until everything looks smooth and well blended.

    Add the Blue Cheese

    • A glass bowl filled with a mixture of crumbled ricotta and spinach sits on a white surface, perfect for pairing with Easy Eggless Blue Cheese Dressing.A glass bowl filled with a mixture of crumbled ricotta and spinach sits on a white surface, perfect for pairing with Easy Eggless Blue Cheese Dressing.
      Gently fold in the crumbled blue cheese. Go easy here so you keep some texture instead of turning it completely smooth.

    Chill and Let It Shine

    • A glass bowl filled with thick, creamy Easy Eggless Blue Cheese Dressing is shown, with a wooden spatula resting inside.A glass bowl filled with thick, creamy Easy Eggless Blue Cheese Dressing is shown, with a wooden spatula resting inside.
      Cover the bowl and refrigerate until you’re ready to use it. The dressing will thicken slightly, and the flavors will get even better as it chills. Before serving, give it a quick stir. If it’s too thick, add a splash of buttermilk. Taste, adjust if needed, and enjoy.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Dressing Feels Too Thick: Blue cheese dressing can thicken as it chills. Pro Tip: Whisk in 1–2 extra tablespoons of buttermilk until it’s just how you like it.
    • Blue Cheese Flavor Isn’t Strong Enough: Some blue cheeses are milder than others. Pro Tip: Gently mash a small portion of the blue cheese before folding it in.
    • Too Tangy for Kids: Lemon and blue cheese can feel bold for little ones. Pro Tip: Add a pinch more sugar or an extra spoon of sour cream to mellow it out.
    • Letting the dressing chill for at least 30 minutes really helps the flavors come together.
    • Stir gently when adding the blue cheese so you keep those nice little pockets of flavor.
    • Taste again after chilling and adjust salt or tang if needed.
    A bowl of creamy Easy Eggless Blue Cheese Dressing topped with crumbled blue cheese, with a wedge of blue cheese in the background.A bowl of creamy Easy Eggless Blue Cheese Dressing topped with crumbled blue cheese, with a wedge of blue cheese in the background.

    Variations & Additions

    • Add a pinch of smoked paprika for a subtle smoky flavor.
    • Stir in a little fresh chives or parsley for a pop of freshness.
    • Use extra blue cheese crumbles if your family loves it bold.

    Serving Suggestions

    • Drizzle over crisp salads, especially with romaine or iceberg, or buffalo meatballs.
    • Serve as a dip for veggies, buffalo wings, or potato wedges.
    • Spoon it over burgers or wraps for an extra creamy kick.

    Storage and Freezing Instructions

    Store this dressing in an airtight container in the refrigerator for up to 7 – 10 days. Give it a good stir before serving. Freezing isn’t recommended, as the texture can change once thawed.

    Frequently Asked Questions

    A hand dips a cucumber slice into a bowl of creamy Easy Eggless Blue Cheese Dressing topped with fresh herbs.A hand dips a cucumber slice into a bowl of creamy Easy Eggless Blue Cheese Dressing topped with fresh herbs.

    Recipe Card

    A hand dips a cucumber stick into a bowl of Easy Eggless Blue Cheese Dressing, with more cucumber sticks on the side.A hand dips a cucumber stick into a bowl of Easy Eggless Blue Cheese Dressing, with more cucumber sticks on the side.

    Easy Eggless Blue Cheese Dressing

    Oriana Romero

    This easy eggless blue cheese dressing is creamy, tangy, and packed with bold blue cheese flavor—without eggs. Made with simple ingredients and ready in minutes, it’s a safe, allergy-friendly option that works beautifully as a salad dressing or dip.

    Prep Time 5 minutes

    Total Time 5 minutes

    Servings 20 servings (2 tablespoons per serving) – 2½ cups total

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Pro Tip

    • For a thinner consistency, add an extra tablespoon or two of buttermilk. For a stronger blue cheese flavor, gently mash a small portion of the cheese before folding it in.

    • For a stronger blue cheese flavor, gently mash a small portion of the cheese before folding it in.

     
    My favorite egg-free mayonnaise >Hellmann’s Plant-Based Mayo.
     
    Store this dressing in an airtight container in the refrigerator for up to 7 – 10 days. Give it a good stir before serving. Freezing isn’t recommended, as the texture can change once thawed.
     
    Yield: 2½ cups total.  Servings: 20 (2 tablespoons per serving).
     
    Food Allergy Swaps:
    This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: This recipe relies heavily on dairy, so swapping everything won’t give the same result. If dairy is an issue, it’s best to look for a fully dairy-free blue cheese–style dressing, such Daiya Blue Cheeze Dairy-Free Dressing.
    • Fish-Free: Use a fish-free Worcestershire sauce or replace it with a splash of soy sauce or tamari if safe for your family.
    • Gluten-Free: Most ingredients are naturally gluten-free, but always double-check labels, especially Worcestershire sauce.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Dressing Feels Too Thick: Blue cheese dressing can thicken as it chills. Pro Tip: Whisk in 1–2 extra tablespoons of buttermilk until it’s just how you like it.
    • Blue Cheese Flavor Isn’t Strong Enough: Some blue cheeses are milder than others. Pro Tip: Gently mash a small portion of the blue cheese before folding it in.
    • Too Tangy for Kids: Lemon and blue cheese can feel bold for little ones. Pro Tip: Add a pinch more sugar or an extra spoon of sour cream to mellow it out.

     
    ➤ Extra Tips:

    • Letting the dressing chill for at least 30 minutes really helps the flavors come together.
    • Stir gently when adding the blue cheese so you keep those nice little pockets of flavor.
    • Taste again after chilling and adjust salt or tang if needed.

     
    ➤ Variations & Additions

    • Add a pinch of smoked paprika for a subtle smoky flavor.
    • Stir in a little fresh chives or parsley for a pop of freshness.
    • Use extra blue cheese crumbles if your family loves it bold.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 85kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 218mgPotassium: 34mgFiber: 0.03gSugar: 1gVitamin A: 77IUVitamin C: 0.4mgCalcium: 35mgIron: 0.05mg

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

    Course Appetizer Condiments dip salad dressing

    Cuisine American

    Calories 85

    Keyword allergy-friendly creamy easy quick recipe

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    Oriana Romero

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  • Hot Cocoa… as a Dip? You Have to Taste This Holiday Twist!

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This indulgent Holiday Hot Cocoa Dip is one you’ll want to save! Our chocolate dessert dip is a simple, 5 ingredient that’s perfect for any holiday gathering or party.  Just mix, chill, and serve with your favorite dippers!

    We love using TruMoo Chocolate Marshmallow Milk for this recipe—it adds that rich, authentic cocoa flavor without needing to melt chocolate or make a mix.

    I don’t know what it is about the holidays and dips, but they go together as much as Rudolph and Santa, or candy canes and Christmas trees!

    I don’t know about you, but I kind of miss the old days where holiday parties were filled with friends bringing their “famous” dish to every holiday party. That tradition, the investment in offering a little of their time and love to a gathering of friends and family seems a little lost with the convenience of the world.

    But I’m bringing it back.

    Whether it’s our famous Baked Brie or Peggy’s Creamy Baked Artichoke Dip, there’s room for everyone and every taste bud at my house. In fact, come on, I can’t be the only one that misses the nostalgia of family favorite recipes showing up around the holidays.

    What Recipe Do You Think of For the Holidays?

    It’s not Christmas at our house without our chocolate peanut butter truffles. And if we are talking about a whole holiday meal, our potato rolls, brown sugar ham and sweet potato casserole are everything the holidays should be.

    In recent years, we can’t miss making our chewy gingerbread man cookies. They are unlike any other cookie you’ve ever had! Trust me and make these cookies!

    What recipes are part of your holiday traditions?

    a large white bowl of hot cocoa dip tipped with whipped cream and sprinkled with mini chocolate chips and mini marshmallows with two graham crackers sticking out of it

    Ingredients for Hot Cocoa Dip

    You only need 5 ingredients to make this holiday dessert dip…

    • Chocolate Pudding Powder: Adds rich chocolate flavor and thick, silky texture.
    • TruMoo Chocolate Marshmallow Milk: Deepens cocoa flavor and keeps the dip creamy.
    • Cream Cheese: Adds body and a hint of tang to balance the sweetness.
    • Sweetened Condensed Milk: Sweetens and gives the dip a smooth, rich finish.
    • Cool Whip: Lightens the texture for a fluffy, mousse-like feel.

    How to Make Hot Cocoa Dip

    Grab your kiddos and head to the kitchen to whip up this easy no bake chocolate dip! It’s easy enough that children of any age can help.

    • Make the Pudding: In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.
    • Beat: Beat the cream cheese and sweetened condensed milk until smooth.
    • Combine: Mix the pudding and cream cheese mixture together and fold in the whipped topping.
    • Serve: Get all your favorite dippers and serve!
    a large bowl of creamy chocolate dip topped with whipped cream, mini marshmallows and mini chocolate chips with nilla wafers and graham crackersa large bowl of creamy chocolate dip topped with whipped cream, mini marshmallows and mini chocolate chips with nilla wafers and graham crackers

    Variations of a Holiday Dip Recipe

    • Cool Whip – if you’d prefer not to use cool whip, you can use 1 ½ cups of whipped cream instead. However, it tends to not thicken quite the same.
    • Chocolate milk – please feel free to use your favorite chocolate milk for this recipe, but the TruMoo really packs more flavor.
    • Flavor additions –Try mixing in some peppermint candies, m&ms, caramel drizzle and more!
    • Garnishes – Try using sprinkles, crushed chocolate cookies, marshmallow creme, or nuts!

    What to Dip in Hot Cocoa Dip

    You can dip anything you want in this tasty chocolate dip, but here are a few of our favorite dippers: graham crackers, cookies, animal crackers, Nilla Wafers, pretzels or fruit.

    Storage Tips

    Leftover hot cocoa dip should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.

    creamy hot cocoa dip in a large white bowl topped with whipped cream, mini marshmallows and mini chocolate chipscreamy hot cocoa dip in a large white bowl topped with whipped cream, mini marshmallows and mini chocolate chips

    Whether you’re hosting a holiday party or snuggling up for a movie night, this Hot Cocoa Dip is the kind of treat that brings everyone together. It’s simple enough for the kids to help make and special enough to take to a party with the fam.

    More Dessert Dips to Try:

    Watch How Easy this Holiday Dip is Made…

    Prevent your screen from going dark

    • In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.

      3.4 oz Dry Chocolate Pudding Powder, 1 Cup TruMoo Chocolate Marshmallow Milk

    • Beat the cream cheese and sweetened condensed milk until smooth.

      4 oz Cream Cheese, ½ Can Sweetened Condensed Milk

    • Mix the pudding and cream cheese mixture together and fold in the whipped topping.

      3 oz Cool Whip

    • Serve with graham crackers, cookies, animal crackers, Nilla Wafers, pretzels, fruit and more!

    Serving: 0.5cup, Calories: 228kcal, Carbohydrates: 29g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 35mg, Sodium: 268mg, Potassium: 207mg, Fiber: 1g, Sugar: 26g, Vitamin A: 360IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 0.3mg

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

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    Carrian Cheney

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  • A River North Bar Wants to Lure Younger Drinkers With Quality, Affordable Cocktails

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    Lettuce Entertain You Enterprises’ overhaul of the Hub 51 space in River North starts with the unveiling of a wallet-friendly cocktail bar. Gus’ Sip and Dip aims to prove that downtown bars can pour quality cocktails at affordable prices at all times of the day, not just happy hour.

    The menu will consist of classic cocktails all priced at $12. A bar program with housemade ingredients, — including juices and syrups — as well as in-house ice making will help keep prices low.

    Costs are a worry, but Kevin Beary also cites hard seltzers and ready-to-drink canned cocktails as reasons the next generation of drinkers has shifted away from cocktails that are mixed in front of them by bartenders. “It’s a concerning sign when we see folks of the younger age groups gravitating towards those,” says Beary.

    “I’m so concerned for the future of cocktails that I feel like I need to expose as many people to great classic cocktails as possible,” he adds.

    Gus’, which should debut next month at 51 W. Hubbard Street, is Beary’s brainchild — he’s the beverage director of Three Dots and a Dash, the Bamboo Room, and the Omakase Room at Sushi-san. For the 30 cocktails, Beary promises ingredients, techniques, and presentations that guests are familiar with and a curated selection of premium spirits. “Instead of offering a 200-bottle back bar where I have a ton of inventory, I’m focusing solely on the spirits we use to make the cocktails,” he says.

    Complementing the cocktail list — ranging from a “killer White Russian” and amaretto sour to a traditional martini — will be an ambiance that channels classic taverns. “It’s supposed to feel like a bar that could have been there for the past 50 years,” Beary says. “Classic in nature, very approachable, and somewhat familiar.”

    Glassware also went through a careful selection process, especially since the various glasses will be stored in freezers under the bar. “I wanted to have every piece of glassware come chilled,” he says.

    Taking over one-third of the former Hub 51 space, Gus’ Sip and Dip will seat about 75 guests. Located in the center of the room, the 25-seat U-shaped bar will feature leather-wrapped arm rails. Leather booths surround the room with a few high-tops near the bar.

    In addition to cocktails, a light and a dark beer have been custom brewed for Gus’. Beary says McSorley’s Old Ale House in New York, which has been open for two centuries, inspired the move. He declined to say which two breweries were making the beer. There’ll be cider, too. Wine offerings will be limited to a red and white burgundy.

    The food menu, headed up by RPM Restaurants chef Bob Broskey, will feature classic tavern favorites, including a wagyu French dip, Caesar salad, shrimp cocktail, and a burger.

    “I’m trying to create a bar that is going to be very appealing to your seasoned cocktail drinker but can also be a really good introduction to this classic style of drinks for the next generation,” says Beary.

    Hub 51 had a 16-year run before it closed in June. Sharing the Hub 51 space with Gus’ will be Crying Tiger from HaiSous chef Thai Dang, opening next year.

    Gus’ Sip and Dip, 51 W. Hubbard Street, opening in December

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    Lisa Shames

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  • PECAN PIE DIP

    PECAN PIE DIP

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    This Pecan Pie Dip is a recipe you will make over and over. It’s is perfect for any gathering and absolutely delicious!

    Pecan Pie Dip

    If you love this dip you will also want to try this delicious Cream Cheese Peach Dip. It’s only a few ingredients and soo good!

    ❤️WHY WE LOVE THIS RECIPE

    We love how this Pecan Pie Dip definitely taste like a pecan pie but it is in dip form. It is a dip that you make for your holiday gathering and everyone asks you for the recipe! It’s so unique but so good and it will also keep in the fridge for a few days, which is always a plus.

    🍴KEY INGREDIENTS

    • Cream Cheese
    • Cool Whip
    • Powdered Sugar
    • Pecans
    • Brown Sugar
    • Maple Syrup
    • Butter
    • Egg
    • Salt
    • Vanilla Extract
    • Pretzels

    🍽️HOW TO MAKE

    This pecan topping in this recipe is made just like you would make a pecan pie. As you can see we use maple syrup in ours. Full printable recipe in recipe card below.

    📖COOKING STEPS

    Step 1
    In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge. 

    Step 2
    In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools. Let sit until it’s room temperature.

    Step 3
    Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it’s even better the next day. Serve with pretzels. 

    Pecan Pie DipPecan Pie Dip

    ⭐TIP

    You can make this a day before and it will still be delicious the next day. We love it with pretzels! You could also do this with walnuts.

    OTHER DELICIOUS APPETIZERS

    • Big Mac Sliders – If you love Big Mac’s you need to try this recipe. Great for any Super Bowl party!
    • Sausage Artichoke Dip – This is a dip that we make for every gathering! You will be shocked at how good this one is!
    • Cranberry Smokies – So easy to make.. just throw everything in the crock pot and enjoy! So good!
    • Bacon Pimento Cheese Ball – This is a great addition to any party, everyone loves it and its super easy to make.

    STORING & SERVING SIZE

    We store this covered in the refrigerator and it has about 10 servings. It’s a dip so that is going to be a big guess.

    Pecan Pie Dip

    Anne Walkup

    This Pecan Pie Dip is made with a cream cheese layer topped with a pecan pie mixture. It is served with pretzels and so good! Perfect for any party.

    Prep Time 10 minutes

    Cook Time 5 minutes

    2 hours

    Total Time 2 hours 15 minutes

    Course Appetizer

    Cuisine American

    • 8 ounces of cream cheese softened
    • 8 ounces of whipped topping cool whip
    • 1 cup of powdered sugar

    Pecan Pie Topping

    • 1 cup of pecans chopped (divided)
    • 1/2 cup of brown sugar
    • 1/3 cup of maple syrup
    • 3 tablespoons of butter
    • 1 egg whipped
    • 1/4 teaspoon of salt
    • 1/2 teaspoon of vanilla extract
    • Pretzels

    • In a medium-sized bowl whip together softened cream cheese, powdered sugar and cool whip. In a 9X9 pie plate, spread the whipped mixture and put in the fridge.

    • In a saucepan on the stove, add all of the pecan pie topping (only 3/4th cup of the pecans) and cook over medium heat until simmer, continuing to stir until the filling has started to thicken. About 3-5 minutes. The mixture will continue to thicken when it cools.

    • Let sit until it’s room temperature. Top the cream cheese mixture with the pecan topping and extra pecans, and let chill for at least 2 hours in the fridge. I think it’s even better the next day. Serve with pretzels.

    Let us know by commenting below!

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    Anne Walkup

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  • Roasted Pear and Prosciutto Treasure Cave Blue Cheese Dip – Oh Sweet Basil

    Roasted Pear and Prosciutto Treasure Cave Blue Cheese Dip – Oh Sweet Basil

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    Get ready for the most decadent and irresistible blue cheese dip of your life! I never thought I’d see the day that I would say the secret is in the blue cheese, but in fact, the key to this recipe is the Treasure Cave Blue Cheese!

    The other secrets are the crispy prosciutto, roasted pears and the other 3 cheeses in the dip, but with everything combined and that unique flavor of blue cheese, this dip recipe is one that will have everyone asking for more!

    This tasty blue cheese dip is the next recipe in my partnership with Treasure Cave. Have you tried the blue cheese gratin potato casserole yet? If that didn’t make a blue cheese lover out of you, then this dip surely will!

    Treasure Cave is a brand that embraces bold and fun flavors and adventures, and that 100% describes everything I want out of life. So, I partnered with them to create a recipe inspired by my favorite adventure, a trip to Italy that reignited a love for combining flavors in beautiful yet approachable ways.

    All haters of blue cheese, I welcome you to the table and challenge you to give this easy blue cheese dip recipe a try and let it make a blue cheese lover out of you! The combination of flavors and textures is so dreamy, I’m so confident you’ll love this creamy blue cheese dip, I’m willing to buy you a new car if you don’t love it! Ok, just kidding, but you absolutely have to give it a try!

    a photo of a hand dipping a crostini into a dish full of gooey roasted pear and blue cheese recipe

    Ingredients for Blue Cheese Dip

    I took the blue cheese dip basics of sour cream, blue cheese and mayo and augmented them a little to elevate the flavor and make it even more gooey and cheesy. Here is everything you will need:

    • Prosciutto: Adds crunchy texture and a salty, smoky flavor to the dip.
    • Pear: Slice them thin and roast them until brown. They add sweetness and delicious flavor.
    • Olive Oil: Helps roast the pears.
    • Cream Cheese: I prefer the flavor and texture of full fat cream cheese and make sure it is softened so it isn’t clumpy in the dip.
    • Sour Cream: Avoid the light or fat free stuff for the best texture and flavor.
    • Mayonnaise: Use a good quality brand of mayo and choose whatever your favorite brand is.
    • Spices: Ground Cardamom and Ground Nutmeg
    • Salt and Black Pepper: for flavor
    • Treasure Cave Blue Cheese: You can also use Treasure Cave Gorgonzola Cheese if you just can’t get past the blue-ness of the blue cheese.
    • Fontina Cheese: Buy a block if you can find it and shred it yourself.
    • Parmesan Cheese: I like to use a microplane to grate the parmesan myself.
    • Herbs: Thyme and Chives are our favorites, and parsley is also a great option. Be sure to use fresh herbs!

    Scroll down to the end of the post for all the measurements for each ingredient.

    a photo of several small bowls containing the ingredients for roasted pear and blue cheese dipa photo of several small bowls containing the ingredients for roasted pear and blue cheese dip

    How to Make Blue Cheese Dip

    This easy dip recipe takes a couple of steps to get all the ingredients ready to make this recipe. First, we will get the prosciutto all crispy and then we will roast the pears. Then everything is ready to combine and bake. Here are the steps:

    1. Prep: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
    2. Bake: Lay the prosciutto in a single layer on the baking sheet and bake for 6 minutes. Flip all the pieces and bake for another 5-6 minutes. Remove the prosciutto to a plate to cool and then crumble it up.
    3. Roast: Increase the temperature of the oven to 450 degrees F. Lay the pears in a single layer on a baking sheet lined with parchment. Drizzle with olive oil and bake for 10-15 minutes. Flip the pears and bake for another 5 minutes.
    4. Reduce Heat: Decrease the oven to 350 degrees F.
    5. Mix: Add the cream cheese, sour cream, mayonnaise and seasonings to a medium size mixing bowl and mix together with an electric hand mixer.
    6. Fold: Add the blue cheese crumbles, fontina and parmesan and fold into the cream mixture. Add 2/3 of the roasted pears and prosciutto crumbles and fold again.
    7. Bake: Pour the mixture into a baking dish (8×8) or a deep pie dish and bake for 30 minutes.
    8. Garnish: Sprinkle the remaining pears, prosciutto and the fresh herbs over the top and bake for 5-10 more minutes.
    9. Serve: Serve it hot and gooey with crostinis!

    The recipe card down below contains this recipe in its entirety. You can also print or save the recipe there.

    a photo of a dish of baked blue cheese dip topped with roasted pears and crispy prosciutto with a container of treasure cave blue cheese sitting next to ita photo of a dish of baked blue cheese dip topped with roasted pears and crispy prosciutto with a container of treasure cave blue cheese sitting next to it

    What to Eat with Blue Cheese Dip

    I’m going to explain below how to make crostinis at home because they are my favorite thing to eat with this dip, but you can dip almost anything in it! It’s so good! Here are some ideas:

    • Crostinis
    • Carrots Sticks
    • Pita Chips
    • Celery Sticks
    • Crackers
    • Pretzels
    • Bell Peppers
    • Tortilla Chips
    • Bread
    a photo of a baking dish with baked roasted pear and blue cheese dip topped with fresh herbs and crispy prosciuttoa photo of a baking dish with baked roasted pear and blue cheese dip topped with fresh herbs and crispy prosciutto

    How to Make Crostinis

    Crostinis are made by slicing an artisan bread, like a baguette, and then brushing it with a little oil or butter and browning it under a broiler until lightly golden.

    The bread is then cooled and served alongside dips, or stacked with toppings like in our brown sugar strawberry crostinis.

    How to Lighten Up This Recipe

    Ok, let me start with a disclaimer on this…yes, you can make this a little lighter but the texture and creaminess and flavor will be very different. If you want to lighten up this dip, then swap the cream cheese for low fat cream cheese, swap the regular mayo for light mayo, full-fat sour cream for light sour cream, and then substitute plain Greek yogurt instead of sour cream. There’s not anything you can do to lighten up the cheese unfortunately.

    a photo taken over the top of a container of Treasure Cave blue cheese next to a baking dish of blue cheese dipa photo taken over the top of a container of Treasure Cave blue cheese next to a baking dish of blue cheese dip

    What is Treasure Cave?

    Treasure Cave is a Wisconsin based company that was founded in 1935 in the caves of Wisconsin. The caves were renovated to be the first blue cheese caves established in America. By the early 1990s, the popularity of Treasure Cave outgrew the caves and they moved to a facility where they continued to make the most delicious cave-aged cheeses. They have made a blue cheese lover out of me!

    Where Can I Find Treasure Cave Products?

    Here in Utah, I buy Treasure Cave blue cheese at Smith’s or at Harmon’s. The awesome thing is that Treasure Cave has a handy feature on their website where you can search using your zip code and see what grocery stores near you carry their products. It’s so handy!

    a photo of someone scooping up some roasted pear blue cheese with a crostinia photo of someone scooping up some roasted pear blue cheese with a crostini

    Storage Tips

    Leftover blue cheese and roasted pear dip should be stored in the refrigerator and it will keep for up to 4-5 days.

    Leftovers can be reheated in the oven or in the microwave. I prefer to use the oven if I have the time because it gets all caramelized again and bubbly on top again.

    I do not recommend freezing this dip recipe.

    a photo taken over the top of a circular ceramic dish full of blue cheese dip topped with roasted pears and crispy prosciutto with a container of treasure cave blue cheese next to ita photo taken over the top of a circular ceramic dish full of blue cheese dip topped with roasted pears and crispy prosciutto with a container of treasure cave blue cheese next to it

    Made with 4 different cheese (Treasure Cave Blue Cheese being the star!), crispy prosciutto, roasted pears and fresh herbs, this homemade blue cheese dip is unlike anything you’ve tried before! Perfect for a tailgating party on game day, an appetizer on New Years Eve, or a starter for your holiday festivities.

    a photo of a ceramic dish of baked blue cheese dip topped with roasted pears, crispy prosciutto and fresh herbsa photo of a ceramic dish of baked blue cheese dip topped with roasted pears, crispy prosciutto and fresh herbs

    More Delicious Dip Recipes:

    Servings: 14

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Total Time: 1 hour 15 minutes

    Description

    Get ready for the most decadent and irresistible blue cheese dip of your life! I never thought I’d see the day that said the secret is in the blue cheese, but in fact, the key to this recipe is the Treasure Cave Blue Cheese!

    • 5 oz Prosciutto, package
    • 1 Pear, large, sliced
    • Olive Oil
    • 1 Brick Cream Cheese, 8oz, softened
    • 1/2 Cup Sour Cream
    • 1 Cup Mayonnaise
    • 1/8 teaspoon Ground Cardamom
    • 1/8 teaspoon Ground Nutmeg
    • Salt and Pepper
    • 1 ½ Cups Treasure Cave Crumbled Blue Cheese
    • 1 ½ Cups Fontina Cheese, shredded
    • 1 Cup Parmesan Cheese, shredded
    • Herbs, for garnish, we prefer thyme and chopped chives, or parsley they make all the difference

    • Heat the oven to 400 degrees F and lay the prosciutto out on a parchment lined baking sheet.

      5 oz Prosciutto

    • Bake for 6 minutes, flip and bake another 5-6 minutes. Remove to a plate to cool and then crumble.

    • Increase the heat up to 450 degrees F and lay the pear slices out flat with a small drizzle of oil and bake for 10- 15 minutes, flip once once they are starting to brown and cook for another 5 minutes. Set aside to cool.

      1 Pear, Olive Oil

    • Decrease the heat down to 350 degrees F.

    • In a bowl, using a hand mixer, mix the cream cheese, sour cream and mayonnaise with the seasonings.

      1 Brick Cream Cheese, 1/2 Cup Sour Cream, 1 Cup Mayonnaise, 1/8 teaspoon Ground Cardamom, 1/8 teaspoon Ground Nutmeg, Salt and Pepper

    • Add the Treasure Cave Treasured Cave Blue Cheese and fold to combine.

      1 ½ Cups Treasure Cave Crumbled Blue Cheese, 1 ½ Cups Fontina Cheese, 1 Cup Parmesan Cheese

    • Add 2/3 of the pears and prosciutto and fold again.

    • Place in a baking dish or deep dish pie dish (8×8) and bake at 350 degrees F for 30 minutes.

    • Sprinkle with remaining pears, prosciutto, a little more Treasure Cave Crumbled Blue Cheese and fresh herbs. Bake another 5-10 minutes or until bubbling.

      Herbs

    • Serve with crostinis (see step 9 if you want to make them yourself)!

    • To make crostinis, thinly slice a baguette, then place the slices in a single layer on a baking sheet and brush with oil or butter. Place the baking sheet in the broiler and let the slices get toasty. You can flip them to toast both sides if desired.

    Serving: 0.5cupCalories: 238kcalCarbohydrates: 5gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 46mgSodium: 596mgPotassium: 103mgFiber: 0.4gSugar: 2gVitamin A: 366IUVitamin C: 1mgCalcium: 250mgIron: 0.2mg

    Author: Sweet Basil

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

    Recommended Products

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  • Four Cheese Spinach Artichoke Dip – Simply Scratch

    Four Cheese Spinach Artichoke Dip – Simply Scratch

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

    Four Cheese Spinach Artichoke Dip

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

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

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

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    This Dip Is So Warm and Cheesy!

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

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

    Four Cheese Spinach Artichoke Dip ingredientsFour Cheese Spinach Artichoke Dip ingredients

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

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

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

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

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

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

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

    Now comes the cheese!

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

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

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

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

    mix and combinemix and combine

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

    Top with more cheese.Top with more cheese.

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

    Waiting is the hardest part.

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

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

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

    Four Cheese Spinach ArtichokFour Cheese Spinach Artichok

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

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

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

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

    Four Cheese Spinach Artichoke DipFour Cheese Spinach Artichoke Dip

    Yield: 8 servings

    Four Cheese Spinach Artichoke Dip

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

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Additional Cooling Time: 5 minutes

    Total Time: 1 hour

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

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

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

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

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

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

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

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

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

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

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

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

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

    Author: Laurie McNamara

    Course: Appetizer

    Cuisine: American

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

    This post may contain affiliate links.

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  • 7-Layer Loaded Hummus Dip – Simply Scratch

    7-Layer Loaded Hummus Dip – Simply Scratch

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

    Loaded Hummus Dip

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

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

    Loaded Hummus DipLoaded Hummus Dip

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

    loaded hummus dip ingredientsloaded hummus dip ingredients

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

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

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

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

    hummus topped with tabbouleh and cucumberhummus topped with tabbouleh and cucumber

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

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

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

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

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

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

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

    So pretty!

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

    Grab your pita and start dipping!

    Loaded Hummus DipLoaded Hummus Dip

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

    Loaded Hummus DipLoaded Hummus Dip

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

    Loaded Hummus DipLoaded Hummus Dip

    Yield: 12 servings

    7-Layer Loaded Hummus Dip

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

    Prep Time: 10 minutes

    Cook Time: 12 minutes

    Total Time: 22 minutes

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

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

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

    • Serve with toasted naan or pita chips.

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

    How To Toast Pine Nuts:

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

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

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: Middle Eastern

    This post may contain affiliate links.

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  • Brown Sugar Apple Dip – Oh Sweet Basil

    Brown Sugar Apple Dip – Oh Sweet Basil

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

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

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

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

    Ingredients for Brown Sugar Apple Dip

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

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

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

    What Apples are Best for Dipping?

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

    Can I Use Low Fat Cream Cheese?

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

    How Long Will Apples Keep?

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

    Are Apples Healthy?

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

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

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

    How to Keep Apple Slices from Turning Brown

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

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

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

    What Can I Dip in Brown Sugar Apple Dip?

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

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

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

    Storage Tips

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

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

    More Fruit Dip Recipes:

    Servings: 8 -10 servings

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Description

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

    Prevent your screen from going dark

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

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

    Cover in an airtight container and store in the refrigerator.

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

    Author: Sweet Basil

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

    Recommended Products

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

     

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  • Healthy Chocolate and Strawberries

    Healthy Chocolate and Strawberries

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    Indulge in a delicious and nutritious treat with this recipe for healthy chocolate and strawberries. Perfect for satisfying your sweet cravings without any guilt!

    My girlfriend is always saying that she needs to stop eating my treats because I’m always having her try my “experiments”. The other day I was thinking of making a fruit and dip experiment as a healthier treat for her. I was trying to think of something to do with Nutella and strawberries…stuff them, mix it with cool whip, etc, but nothing seemed right.

    We had a little vanilla greek yogurt, so I tried swirling a little with the Nutella. Healthy Chocolate and Strawberries was born! It’s fresh and delicious, and much healthier than your typical dip. In fact, one little Chobani Greek yogurt has 16g of protein. Much better for you than chocolate sauce, wouldn’t you say?

    So, we concluded that this is the perfect after school snack, fruit and dip for a party, or a late night treat. It tastes like chocolate covered strawberries but with less work and they are fresh, healthy and delicious.

    a photo of a platter full of bright red whole strawberries surrounding a small bowl of creamy chocolate dip

    Ingredients for Healthy Chocolate Dip Recipe

    You only need 2 ingredients for this healthy chocolate fruit dip! It’s so simple, the kiddos could even make it on their own. Here is what you need:

    • Vanilla Greek Yogurt: choose your favorite brand, we prefer Chobani
    • Nutella: you can buy large jars at Costco for a great price

    You can scale this recipe up for larger gatherings or make a single serving for a quick healthy snack. Using Nutella for the chocolate flavor is so tasty! No cocoa powder needed, which means it is plenty sweet with the vanilla yogurt and Nutella combined.

    a photo of a small bowl full of a creamy chocolate dip with a spoon stirring it and whole strawberries surrounding ita photo of a small bowl full of a creamy chocolate dip with a spoon stirring it and whole strawberries surrounding it

    What to Serve with Chocolate Yogurt Dip

    I am a total sucker for all things strawberry! You all know that my favorite dessert of all time is strawberry shortcake, so I always default to strawberries or anything berry.

    But you don’t have to stop at just strawberries with this chocolate yogurt dip. This a list of great options for dipping in this yogurt Nutella dip:

    • Strawberries
    • Raspberries
    • Bananas
    • Apples
    • Pretzels
    • Nilla Wafers
    • Graham Crackers

    NOTE: If you like a little texture in your chocolate fruit dip, toss a few mini chocolate chips in it.

    Variation for Chocolate Fruit Dip

    So hear me out…this makes a fabulous dip for fruit or other treats, but since we are using yogurt as the base for the dip, we could also use it in a yogurt parfait. Spoon some Nutella yogurt into a small glass, add some sliced strawberries or other fresh berries, a scoop of granola, and another layer of yogurt. Top with sliced almonds, coconut flakes or more granola and you have another great treat.

    a photo of a large white plate full of whole bright red strawberriesa photo of a large white plate full of whole bright red strawberries

    What is the Difference Between Greek and Regular Yogurt?

    Greek yogurt is strained 3 times to remove most of the liquid. This makes Greek yogurt thicker and creamier.

    Because Greek yogurt is strained, it is more concentrated and has a stronger flavor and contains more protein.

    Are Strawberries Good For You?

    Strawberries are very good for you. Strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants.

    They are a sodium-free, fat-free, cholesterol-free, low-calorie food.

    a photo of a large white plate with a small bowl of chocolate yogurt dip surrounded by whole strawberriesa photo of a large white plate with a small bowl of chocolate yogurt dip surrounded by whole strawberries

    How Do You Store Fresh Strawberries?

    The best way to store fresh strawberries, for the longest shelf life is in the refrigerator.

    You should not wash strawberries before you are ready to eat them. Moisture from washing strawberries will hasten the growth of mold.

    Remove the strawberries from the container and sort out any bruised or moldy berries. Line the container with a paper towel, put the strawberries back in the container and refrigerate.

    Wash the strawberries just before serving them.

    How to Store Chocolate Yogurt Dip

    Chocolate yogurt dip should be stored in an airtight container in the fridge and it will keep for up to 5 days.

    a photo of a bowl of creamy chocolate yogurt fruit dip being stirred with a spoona photo of a bowl of creamy chocolate yogurt fruit dip being stirred with a spoon

    This is a healthy dipping chocolate for strawberries that is so easy to make and a guilt-free snack that everyone will love. If you’re looking for a chocolate for dipping strawberries, try this Nutella and yogurt combination!

    a photo of a small bowl of creamy nutella yogurt dip with a whole strawberry dipped in ita photo of a small bowl of creamy nutella yogurt dip with a whole strawberry dipped in it

    More Healthy Snack Ideas:

    Servings: 6

    Prep Time: 35 minutes

    Total Time: 35 minutes

    Description

    Healthy Chocolate and Strawberries It’s fresh and delicious, and much healthier than your typical dip.

    Prevent your screen from going dark

    • Mix together the yogurt and nutella until smooth.

      6 oz Greek Yogurt, 1/2-3/4 Cup Nutella

    • Chill for 30 minutes or up to one day (the flavors meld better and we find it more delicious).

    • Serve with strawberries!

      Fresh Strawberries

    Store in an airtight container in the refrigerator

    Serving: 1gCalories: 152kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gTrans Fat: 0.002gCholesterol: 1mgSodium: 20mgPotassium: 142mgFiber: 1gSugar: 14gVitamin A: 2IUCalcium: 58mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Family Favorite Easy Healthy Recipes

    Recommended Products

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  • Ramp Pesto Recipe – Simply Scratch

    Ramp Pesto Recipe – Simply Scratch

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    In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings.

    Ramp Pesto Recipe

    If you find yourself blessed with ramps, make pesto!

    Over Mother’s Day weekend, Pat and I took Finn with us to the family’s cabin for our annual morel hunt. All in all we found 10 good size morels and pat dug up a few bunches of ramps. On our last night Pat grilled up steaks while I sautéed ramps and morels in butter to serve over top. I took home a small bunch just to make pesto.

    If you love garlic and green onions, you’re gonna love the flavors in this pesto.

    ingredients for Ramp Pesto Recipeingredients for Ramp Pesto Recipe

    To Make Ramp Pesto You Will Need:

    • ramps – Learn all you need to find, harvest and clean ramps here.
    • pine nuts (toasted) – You could also use walnuts or almonds.
    • parmesan cheese – Or use pecorino romano cheese. Freshly grated is always best.
    • garlic – This is optional as ramps tend to be garlicky on their own.
    • kosher salt – Enhances the flavors of the pesto.
    • extra virgin olive oil – Lends flavor and richness.
    • lemon juice – Brightens the flavors of the pest.

    rampsramps

    WHAT ARE RAMPS?

    Ramps are essentially wild leeks. They are part of the allium family (allium tricoccum) – related to green onions, shallots and the leeks you see in the grocery store. They are native to North America and are found and foraged in the woods under the shady canopy of trees in the spring.

    The entire plant is edible from the bulb to the leaves (excluding the roots😉). Although pungent, they are extremely versatile and taste like the combination of garlic and onion. There are lots of ways to enjoy ramps; raw, roasted, grilled, sautéed, grilled and you can also pickle the stem and bulb too.

    However today we are making pesto. Obviously.

    Click Here For More Information on where you can find ramps, how to harvest, clean and store ramps!

    ingredients in food processoringredients in food processor

    In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, chopped ramp stems and bulbs, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan or pecorino Romano cheese and a pinch of of salt.

    Since ramps (wild leeks) do have a garlicky onion flavor, you can totally omit the garlic if you wish. However, if you love garlic like I love garlic, add 1 smashed and peeled clove to the food processor as well.

    add lemon juiceadd lemon juice

    Squeeze in the juice of 1/2 a large lemon.

    pour in olive oilpour in olive oil

    Lastly, pour in 1/2 to 3/4 cup of olive oil. This will depend on the consistency you prefer. Add less for a thicker spreadable pesto, or add more for a thinner consistency. Totally up to you.

    pulsepulse

    Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor.

    blendblend

    Secure the lid once more and process until desired consistency.

    Ramp Pesto RecipeRamp Pesto Recipe

    That’s it my friends! If you’re lucky enough to find and forage ramps this year, make pesto!

    Ramp Pesto RecipeRamp Pesto Recipe

    How To Store Ramp Pesto:

    Store the pesto in a jar or container with a tight fitting lid. If store properly, homemade pesto can last up to 5 to 6 days.

    How To Freeze Ramp Pesto:

    Fill an ice cube tray with 2 to 4 tablespoons of pesto, I like to drizzle a little olive oil over top before covering with a lid. Freeze up to 6 months or longer. This way you’ll have homemade ramp pesto at your fingertips to thaw and add to sauces or dressings.

    Ramp Pesto RecipeRamp Pesto Recipe

    How To Use Ramp Pesto?

    • Serve it with warm toasty bread.
    • As a spread in sandwiches or wraps.
    • Top grilled steak, chicken or seafood.
    • Toss it with cooked pasta, couscous or rice.
    • Add to soups, stews, salad dressing or marinades.

    Ramp Pesto RecipeRamp Pesto Recipe

    Enjoy! And if you give this Ramp Pesto Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Ramp Pesto RecipeRamp Pesto Recipe

    Yield: 16 servings

    Ramp Pesto Recipe

    In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings

    Prep Time: 20 minutes

    Cook Time: 5 minutes

    Total Time: 25 minutes

    • 24 ramps, cleaned well – leaves, stems and bulbs roughly chopped.
    • 1/4 cup toasted pine nuts
    • 1/4 cup parmesan cheese, or pecorino romano
    • 1 garlic clove, optional
    • kosher salt, to taste
    • 1/2 cup olive oil, up to 3/4 cup (depending on desired consistency)
    • 1/2 large lemon, juiced

    • To toast the pine nuts: add 1/4 cup to a dry skillet. Heat over medium to medium-low, tossing/stirring the pine nuts every so often until fragrant and golden brown.

    • In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, stems and bulbs, pine nuts, parmesan or pecorino Romano cheese and a pinch of of salt. Squeeze in the lemon juice and pour in olive oil.

    • Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor. Secure the lid once more and process until desired consistency.

    • See blog post for ways to use and store ramp pesto.

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

    Serving: 2tablespoons, Calories: 94kcal, Carbohydrates: 4g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 25mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Vitamin A: 395IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Homemade Ingredients & Condiments

    Cuisine: American

    This post may contain affiliate links.

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  • Cilantro Ranch Dressing – Simply Scratch

    Cilantro Ranch Dressing – Simply Scratch

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    This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño for a bright and flavorful dressing or dip! Yields about 1¾ cups or 14 (2-tablespoon) servings.

    Cilantro Ranch Dressing

    I ❤️ ranch dressing.

    Ranch dressing is creamy, tangy and herb-y and it can easily be customized a million different ways. Have you ever combined ranch and bbq sauce? Amazing! Swapped mayo for avocado and made avocado ranch? Delicious. I love ranch as much as I love cilantro. So with that said, after a recent trip to Panama City with friends and many visits to Diego’s (a Mexican inspired restaurant), I fell in love with cilantro ranch dressing.

    And their steak burrito bowl.

    Cilantro Ranch DressingCilantro Ranch Dressing

    Once we were back home, cilantro ranch was the first thing I made. And with Cinco de Mayo around the corner, you’ll want this for drizzling over burrito bowls, tacos, nachos – you name it.

    Cilantro Ranch Dressing ingredientsCilantro Ranch Dressing ingredients

    To Make This Cilantro Ranch Dressing You Will Need:

    • buttermilk – Lends flavor and tanginess.
    • mayonnaise – Adds creaminess and flavor.
    • sour cream – Adds creaminess and tang.
    • plain non-fat greek yogurt – Or substitute with an additional 1/3 sour cream.
    • ranch seasoning – Use homemade or store-bought ranch dressing mix.
    • jalapeño – I use a small jalapeño and remove the seeds and ribs for less spice.
    • garlic – Lends distinct punchy flavor.
    • cilantro (fresh) – Gives the dressing bright flavor and color.

    Add ingredients into a blenderAdd ingredients into a blender

    In a blender, measure and add 1/2 cup buttermilk, 2/3 cup mayonnaise (I use light mayo), 1/3 cup each sour cream and plain nonfat greek yogurt (or you could just do 2/3 cup sour cream), 1 small jalapeño (seeds and ribs removed), 1 clove peeled garlic, 1 bunch cilantro (wash well and pat or spin dry) and 3 tablespoons ranch dressing mix.

    blend to combineblend to combine

    Secure the lid and blend until smooth.  Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.

    Cilantro Ranch DressingCilantro Ranch Dressing

    Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.

     

    Cilantro Ranch DressingCilantro Ranch Dressing

    What To Use Cilantro Lime Ranch:
    • Dressing: Serve with your favorite green or grain salad.
    • Dip: Use as a dip for raw veggies, sweet potato fries and tortilla chips.
    • Spread: Spread on your favorite sandwich or use inside a wrap.
    • Sauce: Drizzle over a rice bowl, nachos or inside of tacos.

    Cilantro Ranch DressingCilantro Ranch Dressing

    Should You Make Cilantro Ranch Dressing In Advance:

    No and Yes. Truthfully, I feel like it’s pretty darn delicious right after being made, however a little extra time in the fridge will help the flavors to develop more.

    How  To Store Cilantro Ranch Dressing:

    Store in a container that has a tight fitting lid, like a glass jar. Keep stored in the refrigerator when not using.

    How Long Will Cilantro Ranch Dressing Last?

    If stored properly, this dressing will last 7 to 10 days.

    Cilantro Ranch DressingCilantro Ranch Dressing

    Enjoy! And if you give this Cilantro Ranch Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cilantro Ranch DressingCilantro Ranch Dressing

    Yield: 14 servings

    Cilantro Ranch Dressing

    This Cilantro Ranch Dressing is easy, fresh and delicious! Homemade ranch seasoning is blended with traditional ranch dressing ingredients like buttermilk, mayo and sour cream, fresh cilantro, garlic and jalapeño. Yields about 1¾ cups or 14 (2-tablespoon) servings.

    Prep Time: 10 minutes

    Total Time: 10 minutes

    • 1/2 cup buttermilk
    • 2/3 cup mayonnaise
    • 1/3 cup sour cream
    • 1/3 cup plain nonfat greek yogurt, or use an additional 1/3 cup sour cream
    • 3 tablespoons ranch dressing seasoning mix
    • 1 bunch cilantro, wash well and pat or spin dry, trim and discard the tough stems
    • 1 clove garlic
    • 1 small jalapeño, seeds and ribs removed for less heat

    • In a blender, measure and add buttermilk, mayonnaise (I use light mayo), 1/3 cups each sour cream and plain nonfat greek yogurt, 1 small jalapeño, garlic, cilantro and the ranch dressing mix.

    • Secure the lid and blend until smooth.  Give it a quick taste test and season with salt if desired. I found that it didn’t need any adjustments.

    • Transfer to a container that has a tight fitting lid and refrigerate until ready to serve. It may thicken up moreas it chills.

    • Store in a jar or container with a tight-fitting lid and refrigerate for 7 to 10 days.

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

    Serving: 2tablespoons, Calories: 54kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 342mg, Potassium: 35mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 0.04mg

    Author: Laurie McNamara

    Course: Homemade Ingredients & Condiments

    Cuisine: Mexican, Tex Mex

    This post may contain affiliate links.

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  • Queso Fundido Recipe (Spicy Chorizo Dip!) – Oh Sweet Basil

    Queso Fundido Recipe (Spicy Chorizo Dip!) – Oh Sweet Basil

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    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.

    a photo of someone scooping up some chorizo dip queso fundido with a tortilla chip.

    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!
    a photo of a small cast iron skillet full of bubbly golden melted cheese dip topped with a scoop of spicy chorizo in the middle.a photo of a small cast iron skillet full of bubbly golden melted cheese dip topped with a scoop of spicy chorizo in the middle.

    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.

    a photo of someone using a tortilla chip to scoop up a big bite of chorizo queso fundido.

    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: 10 servings

    Prep Time: 2 minutes

    Cook Time: 5 minutes

    Total Time: 7 minutes

    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.

    Dip will keep for 3-4 days in the refrigerator.

    Serving: 2tablespoonsCalories: 175kcalCarbohydrates: 1gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 48mgSodium: 460mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 157IUVitamin C: 1mgCalcium: 226mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Appetizers Recipes

    Cuisine: Mexican

    Recommended Products

    a photo of a small cast iron skillet full of golden bubbly queso fundido with a pile of cooked chorizo in the middle.a photo of a small cast iron skillet full of golden bubbly queso fundido with a pile of cooked chorizo in the middle.

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  • Delicious Mexican Street Corn Dip Recipe – Oh Sweet Basil

    Delicious Mexican Street Corn Dip Recipe – Oh Sweet Basil

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    Costco Copycat alert!!!!!

    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…

    a close up photo of someone dipping a tortilla chip into a bowl of Mexican corn dip.

    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!

    a photo taken over the top of a large wooden bowl full of Mexican corn dip surrounded by tortilla chips and a bag of tortilla chips laying on its side and a halved jalapeno.a photo taken over the top of a large wooden bowl full of Mexican corn dip surrounded by tortilla chips and a bag of tortilla chips laying on its side and a halved jalapeno.

    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.

    a photo of a wooden bowl full of cold mexican street corn dip.a photo of a wooden bowl full of cold mexican street corn dip.

    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.

    a photo taken over the top of a bowl of mexican corn dip surrounded by tortilla chips.a photo taken over the top of a bowl of mexican corn dip surrounded by tortilla chips.

    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!!

    a photo of a corn tortilla stuck into a bowl of mexican corn dip topped with diced green onions and pieces of corn.a photo of a corn tortilla stuck into a bowl of mexican corn dip topped with diced green onions and pieces of corn.

    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 minutes

    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!

    Prevent your screen from going dark

    • 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.

    • Serve with chips or crackers.

    Serving: 0.5cupCalories: 244kcalCarbohydrates: 7gProtein: 7gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 33mgSodium: 439mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 388IUVitamin C: 4mgCalcium: 187mgIron: 1mg

    Author: Sweet Basil

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

    Cuisine: Mexican

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  • Serrano Sweet Pea Guacamole – Simply Scratch

    Serrano Sweet Pea Guacamole – Simply Scratch

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    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.

    Serrano Sweet Pea Guacamole

    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.

    Serrano Sweet Pea GuacamoleSerrano Sweet Pea Guacamole

    Get your tortilla chips ready!

    Serrano Sweet Pea Guacamole ingredientsSerrano Sweet Pea Guacamole ingredients

    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.

    peas in bowlpeas in bowl

    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.

    pepitas, lime juice and Mexicali seasoning in panpepitas, lime juice and Mexicali seasoning in pan

    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.

    toasted spiced pepitastoasted spiced pepitas

    Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.

    roasted serrano peppersroasted serrano peppers

    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.

    peas, cilantro and seeded and diced roasted Serrano in food processorpeas, cilantro and seeded and diced roasted Serrano in food processor

    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.

    pulsed until finely choppedpulsed until finely chopped

    Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.

    add avocados, lime juice, pea mixture, salt and chopped green onion to a bowladd avocados, lime juice, pea mixture, salt and chopped green onion to a bowl

    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.

    mash ingredientsmash ingredients

    I like to use potato masher to smash the avocados and combine the ingredients.

    mashed Serrano Sweet Pea Guacamolemashed Serrano Sweet Pea Guacamole

    Taste and add more salt or lime juice to taste.

    The color😍

    Serrano Sweet Pea GuacamoleSerrano Sweet Pea Guacamole

    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!

    Serrano Sweet Pea GuacamoleSerrano Sweet Pea Guacamole

    Click Here for more guacamole recipes!

    Serrano Sweet Pea GuacamoleSerrano Sweet Pea Guacamole

    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!

    Serrano Sweet Pea GuacamoleSerrano Sweet Pea Guacamole

    Yield: 8 servings

    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.

    Prep Time: 20 minutes

    Cook Time: 8 minutes

    Total Time: 28 minutes

    FOR THE PEPITAS:

    • 1/2 cup raw and unsalted pepitas
    • 1/2 lime, juiced
    • 1½ teaspoons Mexicali seasoning
    • kosher salt

    FOR THE GUACAMOLE:

    • 2 serrano peppers
    • 1 cup peas, steamed if fresh, thawed if frozen
    • cilantro, measure with your heart (or about 1/3 cup)
    • 3 medium to large avocados, double the amount if small
    • 3 green onions, chopped
    • 1/2 lime, 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.

    Serving: 0.25cup, Calories: 163kcal, Carbohydrates: 11g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Sodium: 8mg, Potassium: 475mg, Fiber: 7g, Sugar: 2g, Vitamin A: 326IU, Vitamin C: 18mg, Calcium: 34mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: Latin American, Mexican-American

    This post may contain affiliate links.

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    Laurie McNamara

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  • An Important Conversation With Big E About Mental Health, Loss, and the Bray Wyatt Film. Plus, Dip and Peter Recap ‘Raw.’

    An Important Conversation With Big E About Mental Health, Loss, and the Bray Wyatt Film. Plus, Dip and Peter Recap ‘Raw.’

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    Two days before Rosenberg and Dip appear in front of a SOLD-OUT crowd in Philadelphia, they’re together in New York City to discuss their big takeaways from last night’s Raw. (00:00) After that, Dip airs some grievances about the luxury towel industry, solicits bagel recommendations in Saudi Arabia, and then pulls it together for a little mailbag (28:40).

    Then, Big E joins Rosenberg for a chat intended to be about WrestleMania, but becomes a much more important conversation (43:55). Rosenberg and Big E each open up about their own mental health struggles, and Big E sheds light on how meditation and living in the present moment has helped him overcome his demons. The guys then finish out the conversation with a discussion concerning the Bray Wyatt documentary and how Wyatt’s sudden death changed Big E’s perspective on life (01:08:45).

    Thanks to Snickers for helping Big E join the program.

    We’ll see you Thursday.

    Hosts: Peter Rosenberg and Dip
    Guest: Big E
    Producer: Troy Farkas

    Subscribe: Spotify / Apple Podcasts / Stitcher / RSS

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    Peter Rosenberg

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  • Golden Beet Hummus – Simply Scratch

    Golden Beet Hummus – Simply Scratch

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    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.

    Golden Beet Hummus

    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.

    Golden Beet HummusGolden Beet Hummus

    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.

    ingredients foe Golden Beet Hummusingredients foe Golden Beet Hummus

    To Make This Golden Beet Hummus You Will Need:

    • golden beets
    • garlic
    • olive oil
    • lemon juice
    • tahini
    • kosher salt
    • za’atar

    drizzle beets with oil (on foil)drizzle beets with oil (on foil)

    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.

    unpeeled garlic, oil and salt on foilunpeeled garlic, oil and salt on 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.

    wrap and roastwrap and roast

    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.

    Roasted beetsRoasted beets

    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 beets, lemon juice, tahini, garlic and salt to food processorAdd beets, lemon juice, tahini, garlic and salt to food processor

    Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.

    scrape down the bowl as you goscrape down the bowl as you go

    Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.

    process until smoothprocess until smooth

    Perfection!

    Golden Beet HummusGolden Beet Hummus

    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.

    Golden Beet HummusGolden Beet Hummus

    This golden beet hummus is earthy, buttery-smooth and so darn delicious!

    Golden Beet HummusGolden Beet Hummus

    Here are a few Ways To Use Hummus:
    Love Hummus? Click Here For More Hummus Recipes!

    Golden Beet HummusGolden Beet Hummus

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

    Golden Beet HummusGolden Beet Hummus

    Yield: 10 servings

    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.

    Prep Time: 5 minutes

    Cook Time: 50 minutes

    20 minutes

    Total Time: 1 hour 15 minutes

    • 10 ounces golden beets, washed
    • 2 cloves garlic, skin left on
    • 2 teaspoons olive oil
    • 1 lemon juiced
    • 1/4 cup tahini
    • kosher salt, to taste
    • za’atar, for serving

    • 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 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.

    Serving: 2tablespoon, Calories: 57kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 24mg, Potassium: 127mg, Fiber: 1g, Sugar: 2g, Vitamin A: 14IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: American, Mediterranean

    This post may contain affiliate links.

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    Laurie McNamara

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  • Easy Crab Dip (with roasted veggies)

    Easy Crab Dip (with roasted veggies)

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    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser. Ideal for parties, game days, or festive occasions

    Easy Crab Dip Recipe for Effortless Entertaining!

    Today, I am unveiling my favorite Dip recipe, which promises an explosion of taste and comes together effortlessly. Meet my Super Easy and Flavourful Crab Dip!

    Oh my! The tender crab meat, the spicy melted cheese, and the roasted veggies make a mouthwatering combination. I could really eat the whole thing myself.

    It’s the perfect appetizer or side dish for parties, game days, or holidays.

    What To Love About This Recipe

    • Easy to Make: With minimal prep and maximum flavor, this Easy Crab Dip is a testament to the joy of hassle-free cooking. It’s a quick fix for those impromptu get-togethers or last-minute cravings, ensuring you spend less time in the kitchen and more time savoring the goodness.
    • Simple Ingredients: This recipe boasts a line-up of everyday heroes that effortlessly elevate each other. From the creamy texture of cream cheese to the kick of jalapeño-infused Monterey Jack, every ingredient plays a crucial role in creating a symphony of flavors that dance on your taste buds.
    • Crowd-Pleasing: Prepare to be the star of your next gathering, as this Crab Dip has the uncanny ability to captivate hearts and taste buds alike. It’s a versatile crowd-pleaser, equally at home on game day spreads or elegant dinner tables.
    • Perfect for Entertaining: Elevate your hosting game with a dish that tastes divine and adds a touch of sophistication to your spread. The Easy Crab Dip is perfect for laughter-filled evenings and memorable moments.

    Ingredients You’ll Need, Substitutions & Notes.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Frozen Whole Kernel Corn: Adds a sweet and crunchy element, bringing a burst of freshness to the dip.
    • Red Pepper: The subtle sweetness and vibrant color of sweet pepper complement the crabmeat, enhancing both flavor and visual appeal.
    • Olive Oil: To roast the veggies.
    • Salt and Black Pepper: These pantry staples serve as the flavor architects, ensuring a well-balanced and seasoned dish.
    • Cream Cheese: The velvety texture of cream cheese provides the creamy base that binds all the flavors together.
    • Mayonnaise: Adds a hint of tanginess and further contributes to the creamy consistency.
    • Sour Cream: Introduces a pleasant tang and lightens the overall richness of the dip.
    • Natural Lump Crabmeat: The star of the show, natural lump crabmeat, brings a luxurious and sweet seafood flavor. You can use jumbo lump meat or lump crab meat. Learn the differences below.
    • Monterey Jack Cheese with Jalapeño: Infuses a subtle heat and gooey goodness that takes the dip to the next level.
    • Green Onions: Fresh and crisp, green onions add a delightful contrast, both in taste and appearance.
    • Garlic Powder: Elevates the savory notes, giving the dip a warm and inviting aroma.

    Jumbo Lump Crab Meat vs. Lump Crab Meat

    The main difference between jumbo lump crab meat and lump crab meat lies in the size and location of the crab meat pieces.

    1. Jumbo Lump Crab Meat:
      • This is the highest quality crab meat and consists of large, whole-muscle pieces.
      • Jumbo lump crab meat comes from the swimming muscles of the crab, specifically the back fin area.
      • It is prized for its impressive size, sweet taste, and delicate texture.
      • Jumbo lump crab meat is often used in dishes where large, distinct crab meat pieces are desired, such as crab cakes or salads.
      • Cost. Jumbo lump crab meat is considered a premium product due to its large, whole-muscle pieces and the fact that it is sourced from the back fin area of the crab. The careful handling and labor-intensive process of extracting these large, intact pieces contribute to its higher cost.
    2. Lump Crab Meat:
      • Lump crab meat is still good quality but consists of smaller pieces than jumbo lumps.
      • It comes from the body of the crab, and while the pieces are not as large as a jumbo lump, they are still relatively large and flavorful.
      • Lump crab meat is versatile and can be used in a variety of dishes like soups, dips, or casseroles.
      • It strikes a balance between the larger, more premium jumbo lump and the smaller flakes or claw meat.
      • Cost. Lump crab meat, while still of good quality, is usually more affordable than jumbo lump.

    In summary, the key distinction is the size and location of the crab meat pieces, with jumbo lump being the largest and coming from the back fin area, while lump crab meat is slightly smaller and sourced from the body. Both are excellent choices, but the choice between them often depends on the specific culinary application and desired presentation.

    Process Overview: How To Make Crab Dip Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Roast the Veggies

    In a small bowl, combine corn and red peppers. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Step 2 – Prepare the Dip

    In a medium bowl, beat the cream cheese until smooth – you can do this with an electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    Step 3 – Bake

    Bake for about 20 minutes or until bubbly around the edges. Serve warm with slices of bread, crackers, tortillas, or pita chips.

    baked crab dip with roasted veggies in a cast iron skillet.

    Recipe Tips

    1. Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    2. Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    3. Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    4. Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.

    Variations, Substitutions & Additions

    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.

    Storing and Freezing Instructions

    Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended.

    Frequently Asked Questions

    Can I prepare this dip in advance?

    Absolutely! The flavors meld even better when allowed to chill in the fridge for a few hours before serving.

    Can I use imitation crabmeat?

    While natural lump crabmeat is recommended for the best flavor, imitation crab can be used as a budget-friendly alternative.

    crab with with roasted veggies close up.

    More Appetizer Recipes You’ll Love!

    Recipe Card 📖

    baked crab dip with roasted veggies in a cast iron skillet with cracker and chips on the side.

    Easy Crab Dip

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser.

    Prep Time 10 minutes

    Cook Time 35 minutes

    Total Time 45 minutes

    Servings 6 servings

    Instructions 

    Roast the Veggies:

    • Preheat oven to 425º F (220º C). Line a baking tray or a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.

    • In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Make the Dip:

    • Reduce oven temperature to 375º F (190º C). Lightly grease a 9″ pie dish or similar size baking pan, such a quiche dish or iron skillet. Set aside.

    • In a medium bowl, beat the cream cheese unitl smooth – you can do this with a electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    • Bake about 20 minutes or until bubbly around edges.

    • Serve warm, with slices of bread, crackers, tortilla or pita chips.

      Store: Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended. Make-Ahead Instructions: Crab dip can be prepared one day ahead of time, stored, covered in the fridge, and then baked according to instructions. Recipe Tips
    • Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    • Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    • Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    • Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.
      Variations, Substitutions & Additions:
    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.
      ★ Did you make this recipe? Don’t forget to give it a star rating below! Read the whole post for more tips, tricks, and more. Please note that nutritional information is a rough estimate, and it can vary depending on the products used.    

    Nutrition

    Calories: 414kcalCarbohydrates: 11gProtein: 19gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 90mgSodium: 795mgPotassium: 349mgFiber: 1gSugar: 3gVitamin A: 1569IUVitamin C: 39mgCalcium: 222mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Appetizer

    Cuisine American

    Calories 414

    Keyword corn crab roasted

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  • This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

    This Whipped Cream Cheese Dip Is Our New Favorite Party Snack

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    Trust us: It’ll disappear in seconds.
    READ MORE…

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    James Park

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  • The Best Cheese Ball I Ever Had – Oh Sweet Basil

    The Best Cheese Ball I Ever Had – Oh Sweet Basil

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    I had no idea that an easy cheese 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 Ball are pretty dang amazing, but now I am sitting here making a humble pie because Angie’s is the best cheese ball I ever had!

    a close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around it

    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.

    Kraft Old English Jarred Cheese.

    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.

    a photo of a large homemade cheese ball coated with chopped pecans and minced fresh parsley all surrounded with buttery Ritz crackers.a photo of a large homemade cheese ball coated with chopped pecans and minced fresh parsley all surrounded with buttery Ritz crackers.

    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.

    a photo of a large homemade cheese ball sitting in the middle of a large serving tray. The cheese ball is surrounded by Ritz crackers and is coated in chopped pecans and minced parsley.a photo of a large homemade cheese ball sitting in the middle of a large serving tray. The cheese ball is surrounded by Ritz crackers and is coated in chopped pecans and minced parsley.

    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.

    a close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around ita close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around it

    What to Serve with Cheese Ball

    That’s an important question and I obviously have a strong opinion. Here are some options:

    • Crackers – Ritz Crackers, Wheat Thins, Multi-Grain, Milton’s
    • Pretzels or Pretzel Crisps
    • 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.

    a hand holding a ritz cracker with a scoop of cheese ball and chopped pecans with more crackers in the backgrounda hand holding a ritz cracker with a scoop of cheese ball and chopped pecans with more crackers in the background

    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.

    a photo of a large cheese ball sitting in a large shallow serving bowl. the cheese ball is coated in chopped pecans and minced parsley and surrounded by Ritz crackers.a photo of a large cheese ball sitting in a large shallow serving bowl. the cheese ball is coated in chopped pecans and minced parsley and surrounded by Ritz crackers.

    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 minutes

    Additional Time: 15 minutes

    Total Time: 25 minutes

    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!

    • 16 ounces Cream Cheese, softened (2 of the 8 ounce cream cheese boxes)
    • 1 Jar Old English Cheese Spread, found by the crackers
    • 1 1/2 Cups Cheddar Cheese, sharp or medium, grated
    • 1 teaspoon Garlic Powder, scant
    • 1 teaspoon Onion Powder, scant
    • 2 teaspoons Lemon Juice
    • 2 Tablespoons Mayonnaise, heaping
    • 2 Cups Pecans, chopped fine
    • 1 Tablespoons Parsley, fresh, chopped
    • Crackers for serving

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    • Finely chop the pecans and set aside.

      2 Cups Pecans

    • 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.

    Serving: 0.25cupCalories: 261kcalCarbohydrates: 5gProtein: 5gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 44mgSodium: 264mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 596IUVitamin C: 1mgCalcium: 144mgIron: 0.4mg

    Author: Sweet Basil

    Course: 200+ Easy Appetizers Recipes

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    a close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around ita close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around it

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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!

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    • 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

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