Tag: sour cream

Get the Party Going with this Chilled Tex Mex Dip
Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.
Why I Love This 7 Layer Dip

This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.

Flavor: Fresh, creamy, and zesty.

Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.

Time-saving tips: Use pre-shredded cheese and premade guacamole

Serving suggestions: Serve with tortilla chips or vegetables.
7 Layer Dip Layers

These classic 7 layers stay thick, neat and are easy to scoop.
- refried beans
- taco seasoned sour cream/cream cheese mixture
- guacamole
- salsa
- toppings (I use cheese, green onions, olives or tomatoes)
Variations
- Spicy: pickled jalapenos
- Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
- Meaty: cooked and seasoned ground beef
How To Make The Best 7 Layer Dip
1. Prepare the refried bean layer (full recipe below).
2. Prepare the sour cream mixture.
3. Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
4. Chill before serving.
Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.

Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.

No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.

Perfect layers: Drain the salsa so it keeps the layers crisp.

Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.
More Favorite Appetizer Recipes

Did you enjoy this 7 Layer Dip? Leave a comment and rating below!
Prep Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).

In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.

In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.

Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.

Top with cheese, olives/tomatoes and green onions.

Chill 1 hour before serving. Serve with tortilla chips or crackers.

This dip can be prepared up to a day in advance.

Additional toppings such as cilantro or jalapenos can be added.

Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.

Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.

Serving: 0.25cup | Calories: 168 | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

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

Course Appetizer, Dip, Party Food

Cuisine American, Mexican, Tex Mex

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

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February 5, 2026
Crock Pot Beef Stroganoff
Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.

Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.
This tried-and-true family favorite has been made, and loved, by thousands of readers.

This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.

The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.

Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.
Ingredients for Crock Pot Stroganoff
- Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
- Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
- Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
- Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.
Variations
- Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
- Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
How to Make Beef Stroganoff in a Crock Pot
1. Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
2. Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
3. Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
- Cook on Low (preferred): 7 to 8 hours
- Cook on High: 4 to 5 hours
Serving Suggestions

I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.
Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Cut the beef into 1-inch cubes and trim any fat.

Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.

Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.

Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.

Stir in sour cream. Serve over egg noodles.

Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

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

Course Beef, Main Course, Slow Cooker

Cuisine American

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

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December 9, 2025
One Bite and You’ll Understand the Hype
These mini cheese balls are packed with creamy, savory flavor and just the right touch of sweet and crunchy. They’re the perfect bite for parties, holidays, or quick no-cook snacks.
Flavor: A balanced mix of creamy, tangy, smoky, and sweet in every bite.

Skill Level: Mini cheeseballs are the easiest appetizer.

Recommended Tools: A small cookie scoop ensures even-sized portions.

Time-Saving Tip: Prep mini cheese balls up to 3 days ahead, then add the pretzel sticks right before serving so they stay nice and crunchy.

Serving Suggestions: These are perfect to add to a charcuterie board with cranberry brie bites for a festive, homemade touch.
Cheese Ball Ingredients
- Cream cheese: Use block-style, softened cream cheese for the best structure; whipped cream cheese is not dense enough for bite-sized cheese balls.
- Sour cream: Adds a creamy tartness and makes the mixture super easy to mix, shape, and roll.
- Sharp cheddar cheese: Shred it finely for the best cheeseball texture and bold flavor.
- Bacon bits: Smoky, salty bacon flavor pairs perfectly with the other ingredients. If time permits, chop real bacon pieces instead of using store-bought bacon bits.
- Pecans: Toast them in the oven, or in a hot, dry pan for a few seconds for deep flavor and crunch. Toasted walnuts, pistachios, or almonds can be used in place of pecans.
Variations
- Fruit Swap: Try chopped dried apricots or cherries for a sweeter flavor in every bite.
- Savory-Only: Skip the dried fruit and add minced jalapeño or extra minced green onion.
- Nut-Free: Try rolling in crushed croutons, crackers, or everything bagel seasoning.
- Herb Boost: Add dill or chives along with parsley for extra freshness.
Holly’s Pro Tips for Bite-Size Cheese Balls
- Don’t skip the chill! It helps the mixture firm up so the mini cheese balls will hold their shape.
- If the mixture is too soft to roll, chill it for an extra 20 to 30 minutes, then try again.
- Oil the cookie scoop to keep the cheese from sticking.
- Toast the nuts before rolling for extra flavor.
Storing, Freezing, and Making Ahead
- Store assembled mini cheese balls in an airtight container in the fridge for up to 3 days. Add optional pretzel sticks right before serving so they stay nice and crunchy.
- Freeze uncoated cheese balls for up to 1 month; thaw overnight in the refrigerator and roll in fresh toppings before serving.
Holiday Appetizers Everyone Loves

Did you make these Mini Cheese Balls? Leave a comment and rating below.
Prep Time 20 minutes

Chill Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.

In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.

Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.

Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.

On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.

Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.

Do not use spreadable cream cheese as it won’t hold its shape.

Try swapping cranberries for chopped dried apricots or other dried fruit.

Use a lightly oiled small cookie scoop for even portions.

Prep ahead: These can be made up to 3 days in advance or prepared and frozen up to 1 month before serving. Roll in the topping the day of serving.

Calories: 82 | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.2mg

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

Course Appetizer, Party Food, Snack

Cuisine American

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

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December 7, 2025
Heavenly soft cookies you’ll love! These are a southern favorite!
These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season.

❤️WHY WE LOVE THIS RECIPE

These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these during the holiday season but they are delicious year round. Add these to your dessert table anytime and they also make a great gift. If you like soft cookies, these are the ones to make!

SWAPS & ADDITIONS

If you are not a nut fan or have an allergy you can add mini chocolate chips to the batter. These would also be great with sprinkles on them or any decoration when you take them out of the oven.

⭐TIP

These keep very well in an air tight container and can definitely be made in advance. We make them for our gift bags each Christmas and they are always a hit!

OTHER DELICIOUS COOKIES

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Southern Pecan Cookies

Anne Walkup

Southern sour cream pecan cookies are good anytime and wonderful for the holidays.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Course Cookies

Cuisine American

1/2 cup oil I use Canola

2 eggs

1 cup sugar

1/2 teaspoon vanilla flavoring

1/2 cup sour cream

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup pecan pieces

Topping

1/4 cup sugar

1/4 teaspoon cinnamon

In a large mixing bowl whisk together the oil, eggs, sugar, vanilla and sour cream. Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans. In a smaller bowl mix the sugar and cinnamon for the topping. Batter will look like cake batter.

Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.

These cookies make about 2.5 dozen, so I set the servings at 8 since most people have about 4 cookies.

Let us know by commenting below!

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

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October 20, 2025
Ground Beef Stroganoff

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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September 4, 2025
Easy Cheesy Potatoes

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

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Holly Nilsson

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November 3, 2024
Cranberry Jalapeno Dip

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

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Holly Nilsson

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October 17, 2024
Taco Bake
If you’re looking for an easy weeknight dinner everyone will love, I’ve got you covered!

This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors.

Best of all, this dish uses ingredients you likely have on hand already!
You can prep up to a day ahead and bake when ready!

It’s easy to make and a great way to feed a crowd.

Family-friendly with flavor in every bite.

It’s budget-friendly; add extra veggies or tortilla chips to stretch it further.
What You’ll Need for This Taco Bake Recipe
- Beef: Use lean ground beef, chicken, or turkey in this recipe.
- Vegetables: I use a combination of my fave southwest inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added.
- Refried Beans: Canned refried beans add great texture, and they also add fiber and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess.
- Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference.
- Cheese: A Mexican cheese blend includes cheddar, Monterey jack, asadero, and quesadilla cheeses. Mix and match any cheeses you like including cotija, pepper jack, or Colby.
- Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken, they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.
How to Make a Taco Bake

This taco bake casserole has minimal prep with maximum flavor!
1. Cook beef. Mix in seasonings and veggies (recipe below).
2. Combine refried beans and sour cream.
3. Layer chips, meat, beans, and cheese, with a final topping of cheese.
4. Oven bake until bubbling hot.
Add desired toppings.
Veggies: shredded lettuce, diced tomatoes, jalapenos

Sauces: sour cream, salsa, guacamole, salsa verde

Other: shredded cheddar cheese, sliced black olives, cilantro
Storing Taco Bake
- Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese.
- Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.
More Tasty Casseroles to Try

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Taco Bake

Layers of spicy ground beef, tortilla chips, refried beans, and cheese are baked together for hearty flavor in every bite!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish.

Heat a large skillet over medium-high heat. Add the beef and onion, cooking while breaking up with a spoon until no pink remains. Drain any fat.

Add the bell pepper, corn, ½ cup water, and taco seasoning. Stir and let simmer until the water mostly has evaporated, about 4 minutes. Stir in the salsa and remove from the heat.

In a medium bowl, combine refried beans and sour cream.

Place half of the tortilla chips in the bottom of the dish. Spoon half of the beans in tablespoons over the tortilla chips. Top with half of the meat mixture and 1 cup of cheese. Repeat the layers with the remaining tortilla chips, bean mixture, meat mixture, and the remaining 2 cups of cheese.

Bake the casserole uncovered for 20 to 25 minutes or until bubbly and browned.

Add toppings and serve.

Add any toppings as desired. We love lettuce, tomatoes, green onion, and additional sour cream.
Refrigerate up to 4 days.
Freeze for up to three months. Thaw in the refrigerator before reheating in the microwave or oven.

Calories: 623 | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1439mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 3mg

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

Course Beef, Casserole, Dinner, Entree, Lunch, Main Course

Cuisine American, Mexican

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

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October 1, 2024
Chicken Broccoli Rice Casserole
This chicken broccoli rice casserole is a comfort food classic.

Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.

It’s a quick stovetop casserole with a homemade sauce.

Enjoy it for meals or lunches all week long.
What You’ll Need for this Casserole

Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

Variations
- Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
3. Top with cheddar and breadcrumbs and bake (recipe below).
Leftovers?
- Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
- You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
Cozy Casseroles

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4.97 from 64 votes↑ Click stars to rate now!
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Chicken Broccoli Rice Casserole

Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 375°F.

In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

Top casserole with cheddar and breadcrumbs (if using).

Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes.

If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

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

Course Casserole, Chicken, Dinner, Entree

Cuisine American

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

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September 19, 2024
Easy Chicken Divan
Chicken Divan is one of our favorite go-to dinner options, and it couldn’t be more delicious.

In this quick casserole, chicken and broccoli are smothered in a rich and creamy sauce and baked until all warm and bubbly.
This Chicken Broccoli Divan recipe is an easy casserole that the whole family will love!

It’s quick to prep so it’s a perfect dinner option for busy weeknights.

I use broccoli in this chicken divan, but you can add other vegetables in place.

Leftover baked chicken breasts or rotisserie chicken turn this into a 30-minute meal.

Served alongside a fresh green salad and some bread with homemade garlic butter, this is one meal your family will request over and over.
Chicken Divan Ingredients

Chicken: This recipe uses cooked chicken, so it’s great for leftovers or rotisserie chicken (or even leftover roast turkey). If needed, you can use poached chicken.

Broccoli: Fresh or frozen broccoli can be used. I prefer the texture of steamed fresh broccoli florets; however, frozen can be used.

Sauce: Chicken Divan sauce is a shortcut sauce made with condensed mushroom soup, sour cream, milk, and seasonings. While some recipes use mayonnaise, I prefer the lighter flavor and texture of sour cream.

Cheese: I add cheddar cheese to the mix and on top for great flavor.

Topping: Butter and Panko breadcrumbs give this Chicken Divan casserole a little crunch. No Panko? Try seasoned bread crumbs or crushed Ritz crackers instead!

Variations
- Veggies: You can add cauliflower, asparagus, or your favorite veggie.
- Seasonings: Change the seasonings and add your favorite herbs, I love to add ½ teaspoon curry powder.
- Soup: Any “cream of” soup will work in this recipe, including cream of chicken soup.
- From scratch: For a from-scratch version, make your own homemade condensed soup.
How To Make Chicken and Broccoli Divan

This is a really simple casserole recipe, we love to serve it with rice or egg noodles.
1. Steam broccoli: Steam the broccoli until tender-crisp (it will cook more in the oven). Drain it very well.
2. Mix sauce: Combine the divan sauce ingredients (recipe below). Add the chicken and broccoli.
3. Bake: Transfer the mixture to a baking dish and top with breadcrumbs. Bake until browned.
Serving and Storage

I serve Chicken Divan with rice, egg noodles or creamy mashed potatoes.

Leftovers can be stored in the fridge for up to 4 days. Chicken Divan reheats and freezes well. Add a splash of milk for reheating if needed.

More Easy Chicken Casserole Recipes

More favorite casseroles

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4.94 from 310 votes↑ Click stars to rate now!
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Easy Chicken Divan

Chicken Divan is a comforting casserole of tender chicken and broccoli in a rich, creamy sauce, perfect for any family dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F.

Bring a large pot of water to a boil. Add the broccoli and cook for 2-3 minutes or until tender-crisp. Drain well and set aside.

In a medium bowl, combine 1 cup cheddar cheese, condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard, pepper, and seasoned salt.

Stir in drained broccoli and chicken. Transfer the mixture to a 9×13 casserole dish. Top with remaining cheese.

In a small bowl, mix the butter and breadcrumbs. Sprinkle the topping over the chicken mixture.

Bake for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.

Serve over rice, noodles, or mashed potatoes, as desired.

Broccoli: Cook the broccoli just until tender crisp, as it will cook a bit more in the oven. Drain well so the sauce doesn’t get watery.
Frozen broccoli: Frozen broccoli can be used however the texture is a bit softer. Cook according to package directions and drain well.
Store leftover chicken divan in an airtight container in the refrigerator for up to 4 days. Reheat with a bit of milk on the stovetop or in the microwave.

Calories: 399 | Carbohydrates: 17g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 791mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 101mg | Calcium: 326mg | Iron: 2mg

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

Course Casserole, Chicken, Main Course

Cuisine American

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

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August 31, 2024
Cowboy Casserole
Cowboys and cowgirls will giddy up to this meaty, cheesy, tot-filled casserole!

Layers of seasoned beef, beans, corn, tater tots, and loads of melty cheese are all baked into this cowboy casserole.
Who doesn’t love cheesy tater tots, tender veggies, and taco meat all in one dish?

This kid-friendly dish is perfect for sleepovers and movie nights!

Larger families and those on a budget will appreciate a casserole that’s healthy, wholesome, and full of flavor!

Wrap up leftovers in tortillas for grab-and-go lunches!
Ingredients in Cowboy Casserole

Ground Beef: Ground beef is seasoned with taco seasoning (I prefer homemade). You can use ground turkey in place.

Soup: Cream of Chicken Soup adds a rich, savory flavor to this casserole. Cream of mushroom soup or cream of celery soup can also be used! Feel free to skip the can and make homemade condensed chicken soup.

Vegetables: Corn adds a sweet and colorful touch to cowboy casserole, but any veggie will do, even a bag of frozen mixed veggies (no need to thaw)!

Tater Tots: Tater tots, wedges, shoestring fries, diced potatoes, hashbrowns, and even leftover mashed potatoes can all be used in this recipe (be sure to use thawed potatoes).

Cheese: I shred my own cheddar cheese, but any pre-shredded cheese blend will also work in this recipe.

How to Make Cowboy Casserole
1. Brown and season ground beef (recipe below).
2. Stir in the beans and sauce ingredients.
3. Add tater tots to a casserole dish, top with the beef mixture and the remaining tater tots.
4. Top with cheese and bake until browned.
Storing Leftovers
- Keep leftover cowboy casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat portions in the microwave or the stovetop. Reheat larger portions (or the entire casserole) in a crock pot.
- Freeze portions in zippered bags for up to one month and thaw in the refrigerator overnight before reheating.
More Ground Beef Casseroles

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Cowboy Casserole

Cowboy casserole is a comforting, cheesy dish packed with spicy ground beef, tater tots, and hearty beans.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

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Preheat the oven to 375°F.

Heat a large skillet over medium-high heat, add the beef, and cook until no pink remains. Drain fat. Add the taco seasoning and cook 2 minutes more.

Add the beans, corn, soup, ½ cup cheese, milk, sour cream, onion powder and pepper to the beef and stir well to combine.

Grease a 9×13-inch casserole dish and add half of the tater tots. Spread the beef mixture over top.

Top with the remaining tater tots and sprinkle with remaining cheese.

Bake uncovered until browned and bubbly, 20-25 minutes.

Store leftover casserole in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.

Calories: 602 | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1453mg | Potassium: 890mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 5mg

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

Course Beef, Casserole, Dinner, Main Course

Cuisine American

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

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August 27, 2024
7 Layer Salad
This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!

Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What is 7 Layer Salad?

A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.

A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.

Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!

Serve it in a trifle or glass bowl so everyone can see the delicious layers!
What’s in Seven Layer Salad?

Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.

Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!

Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.

Dressing for Overnight Salad

This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

Add in your favorite herbs or ranch-style seasonings to change it up.

How to Make Overnight Salad
1. Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
2. Layer the ingredients in a bowl or trifle dish according to the recipe below.
3. Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
Storing 7-Layer Salad

You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

More Prep Ahead Sides

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7 Layer Salad

A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 4 hours

Total Time 4 hours 25 minutes

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In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

Cover the salad and refrigerate for at least 4 hours or overnight.

Top with cheese and bacon before serving.

Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!

To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

Optional Ranch Style Dressing
1 cup mayonnaise
¾ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
salt & pepper to taste

Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

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

Course Salad, Side Dish

Cuisine American

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

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July 21, 2024
Fish Taco Sauce
That fancy Fish Taco Sauce you love so much can be made right at home.

This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
It’s fresh, flavorful, and easy to make.

This versatile, Baja-inspired recipe is perfect for fish tacos!

It can be used for all kinds of fish, crispy shrimp, or even chicken tenders.

This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
- The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
- Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
- Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
- Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
How to Make Fish Taco Sauce
1. Zest and juice the lime.
2. Combine all ingredients in a bowl (recipe below).
Drizzle on mahi-mahi tacos, shrimp tacos, or any other favorite taco recipe!

Use it as a creamy dip for veggies or a dressing for slaw.

How to Store

Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.

It Tastes Great With…

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Fish Taco Sauce

Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.

Prep Time 10 minutes

Cook Time 5 minutes

Chill Time 30 minutes

Total Time 45 minutes

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Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.

Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.

Drizzle over fish tacos (or any kind of tacos).

Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies.
Plain Greek yogurt can be used in place of sour cream.
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.

Calories: 128 | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.4mg

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

Course Dip, Dressing, Sauce

Cuisine American

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

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July 15, 2024
Fried Pickle Dip
County fair crunchy fried pickles get a new look as a fried pickle dip!

Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!
It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.

This delish dip uses ingredients you likely already have in the pantry.

Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
Ingredients and Variations

Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!

Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.

Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.

Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!

Variations
- Crumbled bacon or bacon bits add a smokey and savory flavor.
- Add some shredded cheddar for an extra dose of cheesiness.
How to Make Fried Pickle Dip
1. Prepare topping and set aside.
2. Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
3. Fold in diced pickles and ½ the breadcrumb mixture.
4. Refrigerate dip and top with the remaining breadcrumb mixture before serving.
Dunkers to Use for Dipping

Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.

Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.

Storing Fried Pickle Dip
- This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
- Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.
More Dill Pickle Favorites

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Fried Pickle Dip

Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 55 minutes

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In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.

In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.

Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.

Fold in the dill pickles and ½ cup of the breadcrumb mixture.

Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.

If using fresh herbs, you will need ¼ cup fresh parsley and 2 tablespoons fresh dill.
Leftover dip can be stored in the refrigerator for up to 5 days.

Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

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

Course Appetizer, Dip, Party Food

Cuisine American

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

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July 8, 2024
Easy Taco Salad
I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.

Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

Taco Salad Ingredients

The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.

Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.

Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.

Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.

Try any of the following to add flavor, crunch, and color.
- Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
- Spicy/Zesty: Jalapenos, red onion, or hot sauce.
- Fresh: Guacamole, a squeeze of fresh lime juice.
Taco Salad Dressing

How to Make Taco Salad
1. Brown and season the ground beef (recipe below). Stir in beans if using.
2. Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
3. Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!

Preheat the oven to 350°F.

Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).

Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
More Main Dish Salad Recipes

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4.98 from 105 votes↑ Click stars to rate now!
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Easy Taco Salad

This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

Top with tortilla chips, salsa, and sour cream.

While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the beef is browning.
Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave.

Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg

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

Course Beef, Dinner, Lunch, Salad

Cuisine American, Mexican

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

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June 17, 2024
Thousand Island Dressing
In less than 5 minutes, you can make a jar of Thousand Island dressing that is better than any store-bought variety.

With only a few simple ingredients, this homemade dressing is so easy.

Thousand Island dressing is a favorite and one I’ve loved since I was a kid

So, what is Thousand Island dressing? This dressing is named for the Thousand Islands region, which is located between Canada and the US on the east coast near New York. This creamy dressing has a bit of sweetness (from sugar) and some tang. The color comes from ketchup (or tomato paste) while vinegar adds some zing.
It’s so easy to make, ready in about 3 minutes.

Homemade Thousand Island dressing tastes so much better than bottled dressing (with fewer additives and preservatives).

It uses ingredients you likely have on hand.

It’s a great addition to burgers too.
Ingredients for Thousand Island Dressing

Creamy Base – Sour cream and mayonnaise are the base of this dressing. You can replace the sour cream with Greek yogurt.

Tang – Vinegar and ketchup give this dressing a little tangy zing.

Sweetness – Sugar and sweet pickle relish balance the tang in this dressing.Dill pickle relish is great too.

Variations
- Add some lemon juice, Worcestershire sauce, finely chopped black olives, garlic, or horseradish to change the flavor profile.
- Swap ketchup for chili sauce or tomato paste. Add a little smoked or sweet paprika.
- Make it low-carb by swapping the sugar for sweetener and the relish for finely diced dill pickles.
Tips & Serving
- Homemade Thousand Island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
- Thin it out with milk or buttermilk if desired.
- Serve it over a tossed salad or a classic wedge salad or as a veggie dip. (We love it in our Big Mac salad too!).
- Use it as a secret sauce on hamburgers, Reuben sandwiches in place of Russian dressing or wraps.
- Serve it as a dip for French fries or other favorite appetizers.
Our Favorite Homemade Dressings

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Thousand Island Dressing

The best Thousand Island Dressing has a few simple ingredients like mayonnaise, ketchup, and sweet pickle relish.

Prep Time 10 minutes

Total Time 10 minutes

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Nutrition information is for 1 tablespoon of dressing.
Make it low carb by replacing sugar with sweetener and using finely diced dill pickles in place of sweet relish.

Homemade thousand island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.

Thin it out with milk or buttermilk if desired.

Serve it over a tossed salad or a classic wedge salad or as a veggie dip.
Use it as a secret sauce on hamburgers, Reuben sandwiches.
Serve it as a dip for French Fries or other favorite appetizers.

Calories: 62 | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 4mg

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

Course Dip, Dressing

Cuisine American

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

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May 15, 2024
Bacon Ranch Pasta Salad
Bacon ranch pasta salad is a hearty mealtime salad.

This pasta salad is filled with bacon, cheese, and chicken in an easy, creamy homemade dressing.

This pasta salad is perfect for picnics, potlucks, and hot summer evenings.

A Main Dish Pasta Salad
- This super easy salad is so hearty we enjoy it as a lunch or main dish.
- It also makes a perfect side dish for barbecues and beyond!
- It keeps up to 4 days in the fridge, perfect for quick weeknight meals.
- Use leftover chicken and your favorite veggies to create your own version.
- The quick homemade ranch dressing is my favorite part of this recipe but you can sub it for bottled dressing if you’d like.
Ingredients for Bacon Ranch Pasta Salad
- Pasta – This salad is perfect for medium-sized pasta with ridges or holes such as rigatoni, bowties, or rotini pasta.
- Chicken – Rotisserie or leftover chicken are both great in this recipe. Salmon is a great alternative.
- Bacon – Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
- Cheese – Cubed (or shredded) cheddar cheese adds flavor.
- Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing

The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.

Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.

Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.

Variations

Try adding any of the following to this salad:
- chopped celery, bell pepper, or red onions
- sliced black olives
- green peas
How to Make Bacon Ranch Pasta Salad
1. Prep the dressing and set aside (recipe below).
2. Boil the pasta according to package directions.
3. Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.

Recipe Tips
- Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
- The pasta will soak up the dressing as it sits, so dress generously.
- The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers

Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.

More Pasta Salad Recipes
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Bacon Ranch Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Cook ModePrevent your screen from going dark

In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

Set aside 1 tablespoon of green onions and half of the bacon for garnish.

In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

Garnish with sliced avocado if using and remaining bacon and green onion.

Use rotisserie chicken or leftover chicken.

For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.

Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.

Serving: 1g | Calories: 413 | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg

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

Course Pasta, Salad, Side Dish

Cuisine American

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

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April 25, 2024
Green Goddess Dressing
Dress up your salads with this bright and delicious salad dressing recipe.

Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.

What is Green Goddess Dressing?
- It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
- Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
- Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
- Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
- Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
- Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
- Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
- Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
- Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing

This flavorful dressing is a snap to make in minutes!
1. Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
2. Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
3. Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing

Storing Green Goddess Dressing

Store green goddess dressing it in a jar in the refrigerator for up to 3 days.

Delicious Homemade Dressings

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Green Goddess Dressing

Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Mason Jar with a tight-fitting lid

Cook ModePrevent your screen from going dark

In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.

Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.

Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.

Taste and season with additional salt and pepper if desired.

Store in the fridge for up to 3 days.

Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg

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

Course Dip, Dressing, Sauce

Cuisine American

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

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April 20, 2024
Bacon Pea Salad
This Pea salad recipe is a simple side dish that everyone loves.

Sweet peas, bacon, shredded cheddar cheese, and a bit of red onion is tossed in an easy creamy dressing.

Since this uses frozen peas, it’s quick to make all year long!
Ingredients in Pea Salad

This easy pea salad is jam-packed with flavor. It’s the perfect side dish for potlucks or next to a holiday meal like Easter brunch or Thanksgiving dinner!

Peas – Frozen peas are the best option for this salad as they’re sweet, tender, and don’t require cooking. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.

Add-Ins – I add crisp bacon, cheddar cheese, and red onion.

Variations

Use real bacon bits in place of cooked and crumbled bacon.

We love sharp cheddar cheese best in this pea salad recipe but you can swap in your favorite cheeses.

Green onion or sweet white onion can be used in place of red onion.

Chopped boiled eggs can be added if you’d like.

Dressing—This tangy and creamy pea salad dressing takes just a couple of minutes to prepare. Mayo is mixed with sour cream, a splash of vinegar, sugar, salt, and black pepper. Simple yet perfect.

For a lighter dressing, replace the sour cream with Greek yogurt.
Holly’s Tips

You do not need to cook frozen peas to make green pea salad – run them under cold water to thaw.

Any frozen peas work but tiny peas, sometimes called baby peas or baby sweet peas contain more sugar and are preferred.

The dressing in the recipe is quick and adds the best flavor; you can replace it with Ranch dressing or premade coleslaw dressing in a pinch.
How to Make Bacon Pea Salad

Here are the steps to making a delicious pea salad with bacon:

Thaw the peas by running them under cold water.

Cook the bacon until crispy and then crumble.

Whisk the dressing ingredients (recipe below) in a large mixing bowl. Add the peas, bacon, and onion, and stir to coat with the dressing.

Voila. It’s so easy!
Got Leftovers?

Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.

More Veggie Salads

This classic pea salad is perfect on any potluck table. Here are more favorite quick salads.
4.97 from 193 votes↑ Click stars to rate now!
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The Best Bacon Pea Salad

Bacon Pea salad is a creamy, flavorful side made with sweet baby peas, cheddar cheese, bacon, and red onion.

Prep Time 20 minutes

Cool Time 2 hours

Total Time 2 hours 20 minutes

In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.

Add peas, bacon, onion, and cheese to the bowl and gently stir to coat.

Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.

Frozen peas do not need cooking. Thaw them quickly by placing them in a colander and running cold water over them.
To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
To save on cleanup, whisk the dressing in the same bowl where you’ll be mixing the salad.
Garnish with additional bacon and cheese if desired.
Leftover salad can be stored in the fridge for up to 4 days. Stir before serving.

Calories: 301 | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 336mg | Fiber: 6g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 114mg | Iron: 2mg

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

Course Lunch, Salad

Cuisine American

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

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March 22, 2024
CROCKPOT CHEESY POTATOES
These Crock Pot Cheesy Potatoes are so easy to make and always a hit. They require only a few ingredients and are a wonderful side dish!

If you are a fan of potato side dishes, you will want to give this Mashed Potato Casserole a try! It’s easy to make and goes great with just about any meal!

❤️WHY WE LOVE THIS RECIPE

We love the simplicity of this recipe! Anything we can just throw in the crock pot is a win-win! Plus, the flavor is wonderful; when you are busy cooking, anything that will cook on its own is a great dish.

🍴KEY INGREDIENTS
- Large potatoes
- Cream of chicken soup
- Butter
- Sour cream
- Garlic powder
- Black pepper
- Salt and pepper
- Dried parsley flakes
- Chopped onion
- Cayenne
- Shredded cheese
🍽️HOW TO MAKE

This recipe is very easy to make. Like most crock pot dishes, you just throw everything in and let it cook. Cutting up the potatoes is going to be the longest part of this process.

COOKING STEPS

Step 1
Put all ingredients in crock pot and cook on low 4 to 6 hours or until potatoes are cooked. Stir potatoes every 2-3 hours to ensure they cook evenly.

⭐TIP

If you are not a fan of canned condensed soups, you can always make your own. Here is our recipe on how to make your own.

RECIPE VARIATIONS

This is a versatile recipe and you can add whatever spices you like and the cheese your family loves too. We enjoy Mexican blend or sharp cheddar but this will be good with any cheese.

You may also enjoy these other potato dishes:
Southern Fried Potatoes – These are a staple for a reason, they will never go out of style and you can eat them for breakfast, lunch, or dinner!

Old Fashioned Stewed Potatoes – This is a recipe your grandmother may have spoiled you with! Made with water and super simple, but so good!

Fried Potato Cakes – These are so good and make a wonderful appetizer or a great way to enjoy leftover mashed potatoes. We always make them after the holidays!
SERVE THIS WITH
Brown Sugar Meatloaf – This is one of the best meatloaf recipes on the internet! Just read the comments!

Stuffed Green Peppers – One of our favorites and many others agree! Goes great with these potatoes, since they can cook while you make the peppers.

Salmon Patties – So easy to make, only a few ingredients and delicious!
❓FREQUENTLY ASKED QUESTIONS

What type of potatoes do you use?

We just use russet potatoes, but you can use any kind. If you use smaller potatoes, like Yukon gold, they will cook faster.

We are not a fan of sour cream, can you taste it?

No, you can’t taste the sour cream.

What size crock pot do you use?

We make this in a 4 quart crock pot, but you can use whatever size it will fit in. If you put it in a much larger one, it may cook faster so watch the potatoes.

STORING AND REHEATING

We store in an air tight container and reheat in the microwave or back in the crock pot on low.

💕MORE POPULAR RECIPES TO ENJOY

SERVING SIZE

This recipe makes around 8 servings.
Crockpot Cheesy Potatoes

Anne Walkup

This easy recipe for cheesy potatoes will quickly become a family favorite. These potatoes come out creamy, cheesy and delicious!

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Course Dinner, Side Dish

Cuisine American

7 or 8 large potatoes peeled and diced

1 10.5 ounce can cream of chicken soup (Could use any creamed soup you like)

1/4 cup butter or 4 tablespoons melted

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt or to taste

1 teaspoon dried parsley flakes

1/4 cup green onion or just regular onion chopped

Pinch of cayenne

1 cup Mexican style shredded cheese or cheese of your choice

Keyword Crockpot Cheesy Potatoes

Let us know by commenting below!

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

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March 8, 2024