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  • Twice Baked Potatoes

    Twice Baked Potatoes

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    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 117 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

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

    Course 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.

    close up of Twice Baked Potatoes with a titleclose up of Twice Baked Potatoes with a title
    Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
    cheesy Twice Baked Potatoes with writingcheesy Twice Baked Potatoes with writing
    Twice Baked Potatoes ingredients in a bowl and plated dish with a titleTwice Baked Potatoes ingredients in a bowl and plated dish with a title


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    Holly Nilsson
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  • Twice Baked Potatoes

    Twice Baked Potatoes

    [ad_1]

    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 126 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

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

    Course 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.

    close up of Twice Baked Potatoes with a titleclose up of Twice Baked Potatoes with a title
    Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
    cheesy Twice Baked Potatoes with writingcheesy Twice Baked Potatoes with writing
    Twice Baked Potatoes ingredients in a bowl and plated dish with a titleTwice Baked Potatoes ingredients in a bowl and plated dish with a title


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    Holly Nilsson
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  • Cheesy Hot Crab Dip

    Cheesy Hot Crab Dip

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    Crab Dip is one of the best hot appetizers, perfect for parties!

    Crab meat is mixed with cream cheese, sour cream, and mayonnaise, then topped with melted cheddar and served hot and bubbling.

    Enjoy this hot and hearty dip served from a crock pot to keep the party going for hours!

    taking a spoonful of Cheesy Hot Crab Dip out of the dish

    Hot Crab Dip Made Easy

    • This crab dip is easy to prep and oven ready in minutes.
    • It’s a great way stretch pricey crab meat to feed a crowd.
    • For occasions that call for hearty appetizers, this hot or cold dip is just the ticket. It’s filling enough to keep partygoers happy and satisfied all day long!
    • Serve along with other party favorites, like spinach artichoke dip or the ever-popular crack dip.
    cream cheese , mayonnaise , garlic powder , seasoned salt , crab meat , sour cream , green onions , cheese , old bay seasoning with labels to make Cheesy Hot Crab Dip

    Ingredients for Crab Dip

    Crab – Use fresh jumbo lump crab meat or frozen lump crab meat if possible. Canned crab meat is a close second. In a pinch or for a budget-friendly option, choose imitation crab meat, also known as surimi.

    Cream Cheese – A block of full-fat cream cheese is mixed with sour cream for great flavor and to make the dip easy to scoop.

    Seasoning – Old Bay seasoning is great with seafood including this crab dip. Spice it up more with your own favorite additions like a splash of hot sauce or a squeeze of lemon juice. You can use fresh garlic instead of garlic powder or stir in fresh herbs like tarragon, parsley, dill, or chives.

    adding seasonings to cream cheese and sour cream to make Cheesy Hot Crab Dip
    mixed ingredients to make Cheesy Hot Crab Dip
    adding crab, cheese and green onions to bowl to make Cheesy Hot Crab Dip
    adding cheese on top of casserole dish for Cheesy Hot Crab Dip

    How to Make Crab Dip

    This dip is so easy to prepare. Just mix and heat!

    1. Mix softened cream cheese with sour cream, mayonnaise, and seasonings with a hand blender until fluffy.
    2. Fold in the crab meat, onions, and half the cheddar.
    3. Transfer to a baking dish, top with the remainder of cheese, and bake until hot and bubbling.
    4. Serve with a selection of sturdy dippers.
    close up of Cheesy Hot Crab Dip

    Dipping Delights

    Hot crab dip deserves the best dippers! Crostini or baguette slices rounds are ideal. Soft pretzels, tortilla chips, or pretzel bites are other favorites. Keep it low carb with celery, carrots, or other veggie dippers if you’d like.

    Storing Crab Dip

    Keep leftover dip for 3 days in the refrigerator. To reheat, top with fresh cheddar cheese and heat in the oven or microwave until bubbling. Freezing is not recommended.

    Perfect Party Dips

    Did you make this Cheesy Hot Crab Dip? Leave us a rating and a comment below!

    taking a spoonful of Cheesy Hot Crab Dip out of the dish

    5 from 36 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cheesy Hot Crab Dip

    Hot and cheesy crab dip is one of the best hot appetizers, perfect for parties!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Mixing Bowls on white background

    a white and black hand mixer with red buttons

    • Preheat the oven to 375°F.

    • In a medium bowl, combine cream cheese, sour cream, mayonnaise, old bay seasoning, seasoned salt, and garlic powder. Mix with a hand mixer on medium speed until fluffy.

    • Gently fold in the green onions, crab meat, and half of the cheddar cheese.

    • Spread the crab mixture into a 1 to 1 ½ QT dish (8×8-inches). Top with remaining cheese and bake for 15-20 minutes or until melted and bubbly.

    • Serve with toasted baguette.

    • Choose lump crab meat if possible. Canned or imitation crab can be used in place.
    • Use a hand mixer to mix the cream cheese, this keeps the dip fluffy and easy to scoop.
    • The cheese mixture can be replaced with a crumb topping if desired. Combine ½ cup Panko crumbs, 2 tablespoons melted butter, 1 tablespoon parmesan cheese and sprinkle overtop before baking.

    Calories: 210 | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 621mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 161mg | 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, 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.

    easy Cheesy Hot Crab Dip on a spoon with a title
    close up of Cheesy Hot Crab Dip with writing
    Cheesy Hot Crab Dip with writing
    Cheesy Hot Crab Dip in a casserole dish and close up photo with a title



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    Holly Nilsson

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  • Cream Cheese Salsa Dip

    Cream Cheese Salsa Dip

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    Cream cheese salsa dip is full of zesty flavor!

    With just a handful of ingredients, this dip couldn’t be easier to make and best of all no baking required – simply mix and serve.

    bowl of Cream Cheese Dip with chips

    A Quick Creamy Dip

    • For last-minute entertaining cream cheese and salsa make the perfect quick dip!
    • Serve it hot or cold, everyone loves it.
    • You likely have everything on hand to make this recipe.
    adding seasoning and salsa to cream cheese in a bowl

    Ingredients for Cream Cheese Salsa Dip

    Cream Cheese – Use a block of cream cheese for the best creamy (regular or reduced fat). Spreadable cream cheese works but the dip may be too soft.

    Salsa & Seasonings – Use hot, mild, or medium salsa, according to your preference. And stir in a packet or homemade taco seasoning. We love a little spice so I add jalapenos but you can skip them if you’d like.

    Cheese – Sharp cheddar has a bold flavor, but use what you have on hand. Try pre-shredded Mexican cheese blends or pepper jack.

    Variations – Vary the spices depending on what you have on hand. Toss in fresh herbs such as cilantro, parsley, or oregano. If serving hot, beef it up with sausage crumbles or ground beef.

    adding shredded cheese to cream cheese dip

    How to Make Cream Cheese Salsa Dip

    This one-bowl recipe comes together in minutes!

    1. Use a hand blender to mix cream cheese, sour cream, salsa, and seasonings until fluffy.
    2. Fold in onions and jalapenos (per recipe below).
    3. Chill for an hour before serving.

    For a hot dip, heat all ingredients in a small saucepan until smooth and creamy.

    Cream cheese salsa dip in a bowl with tortilla chips underneath

    Serving and Reheating

    • If time allows, prepare it a day ahead if possible to let the flavors blend.
    • Serve with your favorite dippers like tortilla chips or fresh vegetables.
    • Store leftovers in a tightly covered container in the refrigerator for up to a week. Freezing is not recommended.

    Quick Dip Recipes

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

    cheesy Cream Cheese Dip in a bowl

    5 from 35 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cream Cheese Salsa Dip

    This cream cheese salsa dip is sure to be a crowd favorite! Serve it with tortilla chips or veggies for the perfect cheesy snack!

    Prep Time 10 minutes

    Total Time 10 minutes

    Mixing Bowls on white background

    a white and black hand mixer with red buttons

    • In a medium bowl, mix cream cheese, sour cream, taco seasoning, and salsa with a hand mixer until fluffy.

    • Fold in cheddar, green onions, and optional jalapenos.

    • Refrigerate 1 hour before serving.

    Using a hand mixer adds air to the dip and makes it easy to scoop.
    Cream cheese can be softened in the microwave. Remove the foil wrapper and place it in a bowl. Microwave at 60% power for 30-40 seconds. Check if it’s soft and if not, add another 15 seconds.
    Use any type of salsa from mild to hot, even homemade salsa works in this recipe. 
    This recipe lends itself well to mix-ins from jalapenos, black olives, diced tomatoes, red onions, or cilantro.
    To Serve as a Hot Dip
    Combine all ingredients except the shredded cheese in a small saucepan. Cook over medium-low heat stirring until smooth and melted. Add the shredded cheese and cook just until softened. 
     

    Calories: 200 | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 646mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 0.5mg

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

    Course Appetizer, Dip, 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.

    bowl of Cream Cheese Dip with a title
    plated Cream Cheese Salsa Dip with tortillas and writing
    Cream Cheese Dip with salsa and writing
    salsa Cream Cheese Dip in a bowl and close up with a title



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    Holly Nilsson

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  • SOUR CREAM CORNBREAD MUFFINS – The Southern Lady Cooks

    SOUR CREAM CORNBREAD MUFFINS – The Southern Lady Cooks

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    These Cornbread Muffins are easy to make and have a wonderful flavor. It’s a great addition to any meal and delicious with butter.

    Sour Cream Cornbread MuffinsSour Cream Cornbread Muffins

    You know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our family for years and years.

    ❤️WHY WE LOVE THIS RECIPE

    It’s easy to make and a wonderful way to use sour cream. We find we always have leftover sour cream from making recipes, and this is one of our go-to’s when we want to use it. Cornbread muffins are easy and delicious!

    🍴KEY INGREDIENTS

    • Self-rising cornmeal
    • All-purpose flour
    • Sugar
    • Eggs
    • Sour cream
    • Buttermilk

    SWAPS

    You can use milk in place of the buttermilk, but we love to make cornbread with buttermilk for the added fat content.

    🍽️HOW TO MAKE

    Cornbread is very easy to make, and it takes nothing! So don’t worry, this is simple!

    COOKING STEPS

    Step 1
    Whisk together cornmeal, flour and sugar in a bowl.  Add eggs, sour cream and buttermilk and mix well with a spoon.

    Step 2
    Generously spray a muffin tin.  Bake in preheated 425 degree oven for 20 to 25 minutes.

    ⭐TIP

    To make sure each muffin is about the same size fill each muffin tin the same amount. You can use muffin liners if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I pop them out of the pan like the photo below so they will cool faster.

    Sour Cream Cornbread MuffinsSour Cream Cornbread Muffins

    RECIPE VARIATIONS

    If you love cornbread then you will want to definitely check out these popular recipes!

    SERVE THIS WITH

    We love cornbread with just about any meal but these muffins are wonderful with this Crock Pot Roast Beef or this Pork and White Beans! Both dishes have fantastic reviews.

    ❓FREQUENTLY ASKED QUESTIONS

    Why did my muffins come out dry?

    You could have over-mixed them or overcooked them. Most of the time people overmix the ingredients.

    Does the sour cream make the muffins moist?

    Yes, these muffins are moist and delicious!

    STORING AND REHEATING

    We store ours in an airtight container, usually a ziplock bag and reheat in the microwave for a few seconds.

    SERVING SIZE

    This recipe makes 12 muffins, so about 4 servings if everyone has 3 muffins.

    Sour Cream Cornbread Muffins

    Anne Walkup

    These Sour Cream Cornbread muffins are so easy to make and a wonderful way to use sour cream. Great with any meal, especially a delicious soup. Moist and easy to make.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    Course bread

    Cuisine American, southern

    • 2 cups self-rising cornmeal
    • 1/4 cup all-purpose flour
    • 1 tablespoon sugar
    • 2 eggs
    • 1 1/2 cups sour cream
    • 1/3 cup buttermilk

    • Whisk together cornmeal, flour and sugar in a bowl.  Add eggs, sour cream and buttermilk and mix well with a spoon.  Generously spray a muffin tin.

    • Bake in preheated 425 degree oven for 20 to 25 minutes.  Makes 12 muffins.

    Keyword Cornbread Muffins

    Let us know by commenting below!

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


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    Anne Walkup

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  • The BEST Buffalo Chicken Dip Ever!

    The BEST Buffalo Chicken Dip Ever!

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    This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!

    If you like Buffalo chicken, you’ll love this creamy, cheesy dip packed with the famously zesty flavor of Buffalo sauce!

    Serve it warm and melty from the oven with tortilla chips, bread sticks, or veggies.

    dish of Buffalo Chicken Dip

    This is The Dip You’ll Be Craving!

    Who doesn’t love a good plate of buffalo wings on game day? This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!

    • Super fast prep – make it up to 2 days in advance.
    • A tried and true crowd favorite – everyone raves about this dip.
    • Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
    sour cream , cheddar , chicken , mozzarella , cream cheese , buffalo sauce and green onions with labels to make The Best Buffalo Chicken Dip

    Ingredients for Buffalo Chicken Dip

    Chicken – Use leftover chicken, shredded, or rotisserie chicken or poached chicken breasts. If using canned chicken, drain it very well and fold it gently as it tends to break apart.

    Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.

    Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.

    Seasonings – Green onions and garlic powder add flavor.

    Variations

    • Diced green chiles or sliced jalapenos
    • Diced bell peppers or celery for crunch
    • Bacon bits
    adding buffalo sauce to cream cheese and sour cream with seasonings to make The Best Buffalo Chicken Dip
    adding cheese ,green onions and chicken to bowl to make The Best Buffalo Chicken Dip
    mixed ingredients to make The Best Buffalo Chicken Dip

    How to Make Buffalo Chicken Dip

    1. Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).
    2. Fold in chicken & cheese.
    3. Top with extra cheese & bake until bubbly.

    Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.

    adding cheese to The Best Buffalo Chicken Dip
    • Quickly soften cream cheese by microwaving it for 15 seconds on high.
    • Mix the base with a hand mixer to keep it fluffy for dipping.
    • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.
    • Substitute sour cream with ½ cup blue cheese or ranch dressing.
    • Make this a Crock Pot buffalo chicken dip in a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and then turn to warm.
    The Best Buffalo Chicken Dip baked in the dish

    Dippers and Dunkers

    This buffalo dip recipe is great with fresh veggies or tortilla chips. Here are more great dippers.

    Storing Leftovers

    • Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.
    • You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.

    More Hot and Cheesy Dips

    Did your guests love this Buffalo Chicken Dip? Be sure to leave a rating and a comment below! 

    baked buffalo chicken dip with tortilla chips and celery
    4.97 from 65 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    The Best Buffalo Chicken Dip

    This dip is extra creamy, super cheesy, and has lots of buffalo chicken flavor!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Mixing Bowls on white background
    a white and black hand mixer with red buttons

    • Preheat the oven to 350°F.

    • In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.

    • Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.

    • Transfer the mixture to a small baking dish or pie plate.

    • Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.

    • Cool for at least 5 minutes before serving.

    • Quickly soften cream cheese by microwaving it for 15 seconds on high.
    • Mix the base with a hand mixer to keep it fluffy for dipping.
    • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.
    • In a hurry? Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.
    • To Make Crockpot Buffalo Chicken Dip: Add all ingredients to a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and turn to warm once melted.

    Calories: 188 | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 622mg | Potassium: 156mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg

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

    Course Appetizer, Chicken, Dip, 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.

    baked Buffalo Chicken Dip with a title
    tangy Buffalo Chicken Dip with writing
    cheesy Buffalo Chicken Dip with a title
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  • Creamy BLT Dip

    Creamy BLT Dip

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    BLT Dip is a creamy and delicious dip that is a true party sensation.

    All of the flavors of our favorite BLT Sandwich are combined in a creamy cheesy mixture and topped with bacon, lettuce, and juicy tomatoes!

    This is the perfect dip for chips, veggies, or tortillas!

    a bowl of BLT dip topped with tomatoes, bacon, lettuce and cheddar cheese

    Ingredients in BLT Dip

    If you’re looking for the perfect appetizer, this BLT Dip recipe will have everyone coming back for more!

    • Creamy Base – Cream cheese is the base of this recipe, light cream cheese can be used. Mayo and sour cream make it smooth and easy to scoop.
    • Seasonings & Flavors – A bit of garlic powder and smoked paprika flavor this dip. Sharp cheddar and green onion (or swap ½ teaspoon of onion powder) add a boost of flavor.
    • Crispy Bacon – Prepace bacon in the oven and crumble it or save time with real bacon bits. If using real bacon bits, fry or microwave them until crisp and let them cool.
    • Lettuce – Iceberg or romaine lettuce add a fresh crunch.
    • Tomatoes – Any ripe and juicy variety of tomatoes works here. I most often use either cherry tomatoes or Roma tomatoes.

    Variations – Turn it into a ranch BLT dip by adding ranch dressing mix, or try Italian dressing mix and fresh herbs if you have them on hand.

    ingredients for BLT dip on a wood board

    How to Make BLT Dip

    1. Use a hand mixer to combine cream cheese, mayonnaise, sour cream, and seasonings per the recipe below.
    2. Gently fold in the remaining ingredients and chill for 1 hour.
    3. Garnish with shredded lettuce, bacon, and diced tomatoes.
    BLT Dip ingredients in a glass bowl
    mixed ingredients to make BLT Dip

    Prep Ahead

    This BLT dip can be made 48 hours before serving as long as it’s tightly covered and chilled in the refrigerator. Add the toppings just before serving so they stay fresh and crisp.

    Dippers for BLT Dip

    • Veggies: vegetable sticks like celery sticks, zucchini slices, or cucumber coins are great for scooping and dipping.
    • Bread: any kind of crackers, sliced baguette, or crostini.
    • Chips: pita chips, tortilla chips, or pretzel chips.

    More Cold u0026 Creamy Dips

    Did your family love this Creamy BLT Dip? Leave us a rating and a comment below!

    a bowl of BLT dip topped with tomatoes, bacon, lettuce and cheddar cheese

    5 from 19 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy BLT Dip

    This creamy BLT Dip recipe tastes like a classic BLT sandwich in a creamy dip!

    Prep Time 20 minutes

    Cook Time 5 minutes

    Chill Time 1 hour

    Total Time 1 hour 25 minutes

    Author Holly Nilsson

    a white and black hand mixer with red buttons

    • In a medium bowl, combine cream cheese, sour cream, mayonnaise, smoked paprika, and garlic powder until fluffy with a hand mixer on medium.

    • Gently fold in the green onions, diced tomatoes, cheddar cheese, and ⅔ of the bacon.

    • Cover and refrigerate for at least 1 hour before serving.

    • Remove from the fridge, top with lettuce, remaining bacon, and chopped tomatoes.

    • Serve with bread, crackers, chips, or vegetables for dipping.

    Spices can be replaced with your favorite spice mix or ranch or Italian dressing mix.
    This dip can be stored in the fridge in a covered container for up to 4 days. Freezing is not recommended. 

    Calories: 198 | Carbohydrates: 3g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 291mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.3mg

    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.

    bowl of BLT Dip with a title
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    BLT Dip topped with bacon and writing

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  • French Onion Dip

    French Onion Dip

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    A creamy French onion dip recipe is a must for game days or any gathering!

    This homemade version is packed with flavor and made with real caramelized onions in a rich, creamy base.

    Serve it with your favorite crunchy dippers like potato chips or vegetables.

    French Onion Dip in a bowl

    An Easy Homemade Dip

    • Skip the onion soup mix; this this from scratch French onion dip recipe is easy to make.
    • Slowly caramelizing onions brings out a rich deep flavor.
    • Homemade means preservative and filler-free!
    • French onion dip is perfect for gluten-free and keto snacking when served on a veggie platter with celery and bell pepper sticks or broccoli and cauliflower florets.

    Ingredients for French Onion Dip

    • Onions – Use sweet onions such as Vidalia or Walla Walla for a sweeter dip. Yellow or white onions will work just fine in this recipe too.
    • Sour Cream – Full-fat sour cream is nice and thick and adds richness. It can be replaced with plain Greek yogurt.
    • Mayonnaise – I prefer full fat mayonnaise or dressing in this recipe as the reduced fat versions are sweeter in flavor.
    • Seasonings – Add some garlic powder or fresh herbs like parsley or chives.

    Variation: For a thicker dip, substitute 4 ounces of softened, whipped cream cheese for ¼ cup of sour cream.

    onions and butter in pan to make French Onion Dip

    How to Make French Onion Dip

    This homemade French onion dip recipe has so much fresh flavor compared to store-bought!

    1. Cook the onion until golden per the recipe below.
    2. While onions are cooking, mix sour cream, mayo, and seasonings.
    3. Allow onions to cool thoroughly, then mix with the cream base.
    4. Garnish and serve with chips or your favorite dippers!

    The onions should cook very low and slow, stirring frequently – it may take about 20 to 30 minutes to caramelize them.

    bowl of ingredients to make French Onion Dip

    Delicious Dippers

    • Make it the centerpiece on a tray of colorful veggies, like carrot sticks or celery.
    • Serve it with potato chips, crostini or your favorite crackers.
    • Try it with golden brown soft pretzels or pretzel bites.
    plated French Onion Dip with plate of chips

    Storing French Onion Dip

    • French onion dip can be kept in the refrigerator for up to 7 days.
    • Do not freeze, as the cream and mayonnaise base will not thaw well. Just make a new batch every time!

    More Delicious Dip Recipes

    Did your friends love this French Onion Dip? Leave us a rating and a comment below!

    plated French Onion Dip with an onion and chips around it
    5 from 29 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    French Onion Dip

    A creamy homemade dip with sweet caramelized onions served with your favorite dippers!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Chill 2 hours

    Total Time 2 hours 50 minutes

    • In a 6-inch skillet, combine the onion and butter. Cook over low heat, stirring frequently, until the onion is golden brown. This should take about 20 to 30 minutes. Cool completely.

    • While the onion is cooking, in a medium bowl, combine sour cream, mayonnaise, Worcestershire sauce, and garlic powder.

    • Stir in the cooled onion. Taste and season with salt and black pepper.

    • Refrigerate for at least 2 hours before serving.

    Onions for French Onion Dip – Much like French onion soup, I like to use a sweet onion such as Walla walla or Vidalia onions. However, this recipe will work with almost any variety of onions.  Cream Cheese Variation – If you’d like a thicker creamy texture, soften 4 oz of cream cheese and beat with a hand mixer until fluffy. Reduce the sour cream by 1/4 cup and proceed with the recipe as written. Fresh herbs can be added. Parsley, fresh chives, and thyme are great options. Sprinkle in a little bit onion powder for more onion flavor if you’d like! French Onion Dip can be stored in an airtight container in the fridge for up to 7 days. Stir before serving. 

    Calories: 222 | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.2mg

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

    Course Appetizer, Dip
    Cuisine American

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

    French Onion Dip with caramelized onions and a title
    creamy French Onion Dip with writing
    close up of plated French Onion Dip with writing
    French Onion Dip in a bowl and close up with text


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  • Spinach Dip Recipe

    Spinach Dip Recipe

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    This spinach dip recipe is the perfect addition to any party or appetizer table.

    Spinach is mixed into a creamy base with chopped water chestnuts, and green onions for a classic dip that’s packed with flavor and easy to make!

    Use it to fill a loaf of sourdough bread or even mini rolls as little bowls! Serve it cold with chips, crackers, veggies, or garlic crostini.

    Spinach Dip in sourdough bread bowls with brea pieces

    A Party Favorite

    As much as I love a good hot spinach artichoke dip, this cold spinach dip requires no baking.

    • This is a version of the Knorr spinach dip recipe – deliciously famous for good reason!
    • This recipe uses simple ingredients with lots of room for variations.

    Ingredients for Spinach Dip

    • Mayonnaise & Sour Cream: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt. Reduced-fat mayonnaise can be used as well.
    • Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
    • Water Chestnuts – These add great crunch and a little texture – replace them with diced celery or bell peppers if needed.
    • Green Onions – Add flavor and can be replaced with chives. Other raw onions are too strong for this dip, so if you don’t have them, just leave them out.
    • Seasoning: The secret ingredient is the seasoning for this dip is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip – no need for additional salt.

    Variations: To change it up, stir in chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.

    No Knorr Vegetable Mix? No Problem! You can make spinach dip without Knorr vegetable soup mix.

    Substitute with onion soup mix, ranch seasoning mix,  or even a tablespoon or so of bouillon and a 1/2 teaspoon of Worcestershire sauce along with your favorite herbs. Add a little bit of finely diced red bell pepper and a bit of shredded carrot.

    ingredients for spinach dip

    How To Make Spinach Dip

    This is a cold spinach dip recipe and often served in a “bread bowl”.

    1. Combine the ingredients per the recipe below.
    2. Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours.
    3. Spoon into a bread bowl just before serving.

    You can skip the bread bowl and serve it with pita chips, pretzels, or tortilla chips if desired.

    a bowl of ingredients for spinach dip

    How to Serve Spinach Dip

    Party Favorite: Select a loaf of crusty bread and cut off the top. Use a knife to hollow out the middle (save the bread in the middle). Just before serving, fill the bread with spinach dip. Cut the top of the loaf and the bread from the center into cubes for dipping.

    For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. This is also great served with crackers or toasted sliced baguette.

    Keep it low carb and serve with veggies for dipping. Broccoli, mini cucumbers, carrot sticks, or celery sticks make great dippers.

    knorr spinach dip in a bread bowl

    Leftover spinach dip can be stored in an airtight container in the fridge for up to 3 days.

    More Quick Party Dips

    Here are some of our favorite easy party dip recipes!

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

    knorr spinach dip in a bread bowl

    5 from 65 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Spinach Dip

    A simple creamy spinach dip recipe, perfect for any party or potluck!

    Prep Time 5 minutes

    Chill Time 2 hours

    Total Time 2 hours 5 minutes

    Strainer on white background

    • Thaw 10 ounces of frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.

    • Drain the water chestnuts and finely chop.

    • In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, and dry vegetable soup mix. Stir until well combined.

    • Cover and refrigerate for at least 2 hours or up to 24 hours before serving.

    • To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.

    • Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.

    To thaw spinach – Let the frozen spinach sit in the fridge overnight or thaw it quickly in the microwave. If using the microwave, place the spinach in a bowl and cook for 90 seconds on high. Then, break it up and continue cooking it in 30-second increments until it’s fully thawed.
    Fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place it in a large non-stick skillet with 1 tablespoon of water and cook over medium until the spinach is wilted, about 4 minutes. Cool, chop, and squeeze dry.
    Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.  
    For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. 
    Storage – Keep leftover spinach dip in an airtight container in the fridge for up to 4 days.

    Calories: 174 | Carbohydrates: 5g | Protein: 1g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 412mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.6mg

    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.

    Spinach Dip with a title
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    Spinach Dip in a sourdough bread bowl with writing
    bread bowl with Spinach Dip and close up photo with a title

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  • Funeral Potatoes

    Funeral Potatoes

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    This is easy cheesy potato casserole recipe perfect for any kind of gathering!

    This casserole is super easy to make with hashbrown potatoes, a really quick cheese sauce and a crispy cornflake topping.

    Serve this as a side dish almost any time of day, from brunch to dinner.

    close up of Funeral Potatoes

    What are Funeral Potatoes?

    Funeral Potatoes are an easy casserole dish with hashbrowns, cheese, sour cream, and condense soup. This recipe is topped off with a buttery cornflake crust.

    • We love funeral potatoes because they are creamy, cheesy, and so delicious.
    • This casserole is budget friendly and really easy to make.
    • Serve this recipe for breakfast, dinner, and everything in between.
    • Prep ahead, this funeral potatoes recipe is perfect for Christmas or Easter brunch!

    Ingredients for Funeral Potatoes

    • Potatoes – This recipe uses diced hash brown potatoes from the freezer. Any frozen (or pre-cooked) potatoes will work.
    • Cheese – Sharp cheddar cheese adds a bright, tangy flavor but use what’s in your cheese drawer. Cheese tends to melt best if you shred it yourself from a block.
    • Sauce – Melted butter, condensed cream of chicken soup, and sour cream make up the sauce. You can use cream of mushroom soup in place of cream of chicken or cream of celery soup to make it vegetarian.
    • Topping – Crushed cornflakes are mixed with butter for the perfect topping. Replace the cereal with crushed potato chips (any flavor) or ritz crackers.
    ingredients to make Funeral Potatoes on a wooden board

    How to Make Funeral Potatoes

    1. Grease a casserole dish. Prepare the topping & set aside.
    2. Saute onion in butter & mix with sour cream, soup, & some of the cheese.
    3. Stir in potatoes & spread into a casserole dish. Add the topping and bake until bubbly & golden brown.

    To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook for about 7 minutes or just until tender. Cool slightly and proceed with the recipe.

    Shredded hash browns make a great base just like the diced potatoes do, so feel free to sub them out as well!

    Funeral Potatoes before putting on corn flakes
    Funeral Potatoes before cooking

    How to Store and Reheat

    • Cover the pan with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
    • To reheat, place a portion or two in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
    cooked Funeral Potatoes in a white casserole dish with a spoon taking a portion out

    Casseroles for a Crowd

    Did you make these Funeral Potatoes? Be sure to leave a comment and a rating below! 

    Funeral Potatoes in a casserole dish with a spoon

    4.98 from 79 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Funeral Potatoes

    Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

    Prep Time 15 minutes

    Cook Time 50 minutes

    Total Time 1 hour 5 minutes

    an empty white 9x13 inch baking dish

    • Preheat the oven to 350˚F. Grease a 9×13-inch casserole dish with butter.

    • In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.

    • In a small skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.

    • In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper to taste.

    • Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish and sprinkle with the topping.

    • Top with the remaining ½ cup of cheese and sprinkle the topping over top.

    • Bake for 40-45 minutes or until browned and bubbly.

    To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook about 7 minutes or just until tender. Cool slightly and proceed with the recipe.
    Store leftover casserole tightly covered in the fridge for up to 3-4 days. 
     

    Calories: 514 | Carbohydrates: 33g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 934mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 11mg | Calcium: 320mg | Iron: 4mg

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

    Course Breakfast, Casserole, 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.

    dish of Funeral Potatoes with a title
    baked Funeral Potatoes with writing
    cheesy Funeral Potatoes before baking and a title
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  • Easy Bean Dip Recipe

    Easy Bean Dip Recipe

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    This Bean Dip is a quick and delicious party dip loaded with seasoned creamy beans, lots of cheese, and a hint of heat.

    Refried beans make this recipe a cinch, perfect for scooping with tortilla chips.

    cheesy Easy Bean Dip

    A Perfect Party Dip

    • Quick: This bean dip recipe is easy to make and prep is really fast.
    • Budget friendly: Not only is it easy, it’s inexpensive to make with just a few ingredients.
    • Versatile: Add your favorite toppings, seasonings, or spices.
    • Tortilla chips, veggie sticks, baguette slices, or pita chips are all great options.

    Bean Dip Made Easy

    My family voites this the best bean dip because of the flavor and I love how easy it is to make.

    • Canned refried beans are the creamy base, no blending required.
    • Cream cheese and sour cream add a rich flavor and texture.
    • Diced jalapenos and taco seasoning add flavor to this refried bean dip. Use a packet or make your own homemade seasoning with a blend of chili powder, cumin, onion powder, garlic, and other seasonings.
    Bean Dip ingredients in a glass mixing bowl before mixing together

    Bean Dip Variations

    • Stir in 1/2 cup of salsa or drained Rotel tomatoes.
    • Swap out the cheddar for a Mexican cheese blend or Monterey Jack.
    • Add toppings like black olives, diced bell peppers or tomatoes, cilantro, or black beans.
    • Add 1/2 lb ground beef or sausage to the bean layer.

    How to Make Bean Dip

    1. In a medium bowl, combine refried beans, cream cheese, sour cream, and taco seasoning.
    2. Fold in onion, jalapenos, and cheese.
    3. Top with more cheese and bake until bubbly.
    Overhead shot of Bean Dip in an oval baking dish surrounded by tortilla chips

    Tex-Mex Inspired Dips

    Did you make this easy Bean Dip for a crowd? Leave us a rating and a comment below!

    Dipping a tortilla chip into Bean Dip

    4.99 from 66 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Bean Dip

    A bean dip recipe is easy to prepare and full of flavor.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    a white and black hand mixer with red buttons

    2 QT Baking Dish with white background

    • Preheat the oven to 375°F.

    • Thinly slice the green onions and separate the white and green portions. Set the green part aside.

    • In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy.

    • Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese. Spread into a 2qt (or 8×8) baking dish.

    • Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.

    • Sprinkle remaining green onions on top as garnish. Serve with tortilla chips.

    Calories: 196 | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.6mg | Calcium: 237mg | Iron: 0.8mg

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

    Course Appetizer, Dip
    Cuisine 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.

    plated Easy Bean Dip with writing
    cheesy Easy Bean Dip with writing
    Easy Bean Dip in the pot and plated with a title
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  • Cranberry Küchen – Simply Scratch

    Cranberry Küchen – Simply Scratch

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    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Cranberry Küchen

    If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

    I’m not sure exactly when this tradition started, I’m just glad it’s exists.

    Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

    Cranberry KüchenCranberry Küchen

    My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

    Cranberry Küchen ingredients.Cranberry Küchen ingredients.

    To Make This Cranberry Küchen You Will Need:

    • yellow cake mix (homemade) – The base to the crust.
    • unsalted butter – Lends flavor and helps bind the crust ingredients.
    • cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
    • orange zest – Lends bright citrusy flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • sour cream – Adds tangy creamy flavor.
    • egg – Helps set the sour cream topping.
    • pure vanilla extract – Adds distinct flavor and enhances the other flavors in this dessert.

    large mixing bowl with yellow cake mix and unsalted butter.large mixing bowl with yellow cake mix and unsalted butter.

    Make The Crust:

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

    In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

    blend using a pastry blenderblend using a pastry blender

    Using a pastry blender, cut in the butter into the cake mix until crumbly.

    Transfer cake mix to a 9x13 jelly roll panTransfer cake mix to a 9x13 jelly roll pan

    Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

    However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

    press into the panpress into the pan

    Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

    pressed cake mixture in pan.pressed cake mixture in pan.

    Try not to pack it too tightly, while also giving it a little edge around the sides.

    partially baked crust.partially baked crust.

    Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

    cranberry sauce, orange zest and cinnamon in a bowl.cranberry sauce, orange zest and cinnamon in a bowl.

    Make The Cranberry Filling:

    While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

    Cranberry filling.Cranberry filling.

    Give that a stir and set aside.

    sour cream toppingsour cream topping

    Make The Sour Cream Topping:

    Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

    whisk to combine.whisk to combine.

    Whisk to combine.

    cranberry filling in par-baked crust.cranberry filling in par-baked crust.

    Pour the cranberry sauce into the crust and spread it out evenly.

    Drizzle with sour cream mixture.Drizzle with sour cream mixture.

    Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

    baked Cranberry Küchenbaked Cranberry Küchen

    Bake on the middle rack of your preheated oven for 20 to 25 minutes.

    cut Cranberry Küchen into squarescut Cranberry Küchen into squares

    Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

    This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

    Cranberry KüchenCranberry Küchen

    How To Store Cranberry Küchen:

    Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

    Can you Make Cranberry Küchen in advance?

    Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

    Cranberry KüchenCranberry Küchen

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

    Cranberry KüchenCranberry Küchen

    Yield: 12 servings

    Cranberry Küchen

    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Prep Time: 25 minutes

    Cook Time: 35 minutes

    Total Time: 1 hour

    • 1 recipe homemade yellow cake mix
    • 1/2 cup unsalted butter
    • 1 recipe homemade cranberry sauce
    • 1 teaspoon ground cinnamon
    • 1 teaspoon orange zest, or about 2 clementine oranges
    • 8 ounces sour cream
    • 1 large egg
    • 1 splash pure vanilla extract
    • powdered sugar, for serving

    MAKE THE CRUST:

    • Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.

    • Spread it all onto a 10×15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.

    • Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

    MAKE THE CRANBERRY FILLING:

    • Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

    MAKE THE SOUR CREAM TOPPING:

    • In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.

    • Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.

    • Let cool, slice and serve with a dusting of powdered sugar.

    Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American, German

    Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Sour Cream Pound Cake

    Sour Cream Pound Cake

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    This Sour Cream Pound Cake is both dense and moist with a little bit of tang from sour cream and just a hint of vanilla.

    This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.

    slices of pound cake on a plate next to strawberries

    Perfectly Moist Pound Cake!

    • No need for a mix when a from scratch pound cake is so easy to make!
    • This recipe uses ingredients you likely have on hand.
    • Make multiple loaves and freeze them for delicious desserts anytime.
    • Sour cream pound cake has a tangy flavor that pairs with fruits and fresh berries. Add a little powdered sugar or whipped cream for serving.
    ingredients to make Sour Cream Pound Cake with labels

    Ingredients for Pound Cake

    Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.

    • Real unsalted butter is best here. If you have salted, skip the salt in the recipe.
    • Use large eggs and full fat sour cream.
    • Baking powder and baking soda are the leavening agents. Leveners help the pound cake to rise.
    • Vanilla extract adds flavor, you can also add ¼ teaspoon of almond extract if you’d like.
    butter and sugar blended to make Sour Cream Pound Cake
    adding eggs and vanilla to bowl to make Sour Cream Pound Cake
    adding flour to bowl to make Sour Cream Pound Cake
    blended ingredients to make Sour Cream Pound Cake

    How to Make Sour Cream Pound Cake

    1. Whisk the dry ingredients (per the recipe below) in a bowl.
    2. Cream the butter and sugar together until light and fluffy, about 10 minutes.
    3. Add the eggs and vanilla and mix for another 2 minutes.
    4. Alternate mixing in the flour and the sour cream into the batter until just combined.
    5. Bake (as per the recipe below).
    Sour Cream Pound Cake batter in a pan
    cooked Sour Cream Pound Cake in the pan

    Toppings

    In addition to fresh fruit, this sour cream pound cake recipe is great topped with fruit sauces too!

    Don’t Skimp on The Beating Time

    Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise.

    Once the other ingredients are added, mix just until combined.

    slice of Sour Cream Pound Cake with loaf in the back

    Storing Pound Cake

    Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days.

    Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months.

    More Pound Cake Recipes

    Did you make this Sour Cream Pound Cake? Leave us a comment and a rating below!

    slices of pound cake on a plate next to strawberries
    4.93 from 41 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sour Cream Pound Cake

    Savor the goodness of a sour cream pound cake – it’s moist, tangy, and a breeze to bake from scratch!

    Prep Time 20 minutes

    Cook Time 1 hour 5 minutes

    10 minutes

    Total Time 1 hour 35 minutes

    • Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.

    • In a medium bowl, combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.

    • Add the butter and sugar to a stand mixer and beat until light and fluffy on medium speed for 10 minutes, scraping the sides with a rubber spatula as needed.

    • Add the eggs and vanilla and mix for an additional 2 minutes.

    • Turn the mixer to low and alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.

    • Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.

    • Cool for 10 minutes then remove from the pan and let cool completely on a wire rack.

    Store leftover pound cake in a covered container at room temperature or in the refrigerator for up to 4 days. Freeze whole loaves: wrap in plastic wrap, then aluminum foil, and freeze for up to 5 months.

    Serving: 1slice | Calories: 224 | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 103mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

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

    Course Cake, Dessert
    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.

    plated Sour Cream Pound Cake slices with a bite taken out and a title
    loaf of Sour Cream Pound Cake with slices cut out and writing
    Sour Cream Pound Cake with writing
    baked Sour Cream Pound Cake and slices on a plate with a title


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    Holly Nilsson
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  • Ham and Potato Soup

    Ham and Potato Soup

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    Could anything be more comforting than a bowl of homemade Ham and Potato Soup?

    This easy potato soup recipe combines veggies and chunks of ham in a creamy – it’s pure comfort food.

    pot of Ham and Potato Soup with a spoon

    An Easy Soup with Leftover Ham

    Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.

    • This soup uses simple ingredients but is delicious, cozy, and creamy.
    • It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
    • It keeps in the fridge for a few days and reheats well for lunches or quick meals.
    Labeled ham and potato soup ingredients

    Ingredients for Ham & Potato Soup

    Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.

    Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.

    Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.

    Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

    ingredients for ham and potato soup in a pot

    How To Make Ham and Potato Soup

    I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

    1. Melt butter and cook the onions until tender.
    2. Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
    3. Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.

    Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

    a masher in a pot of ham and potato soup

    Recipe Tips

    • Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
    • Stir in the sour cream just before serving, simmering can cause it to become grainy.
    • Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.

    For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.

    For a thinner soup, add additional chicken broth.

    two bowls of ham and potato soup

    Storing Leftovers & Freezing

    This Ham and Potato Soup can be refrigerated for up to 5 days.

    It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.

    More Ham Soups

    Did you enjoy this Ham and Potato Soup? Leave us a rating and a comment below!

    pot of Ham and Potato Soup with a spoon

    4.95 from 40 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Ham and Potato Soup

    Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    • In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.

    • Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.

    • Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

    • Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.

    • Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.

    • Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.

    Evaporated milk can be substituted for the cream.
    Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
    For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
    For a thinner soup, add additional chicken broth.

    Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

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

    Course Ham, Lunch, Main Course, Soup
    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.

    pot of Ham and Potato Soup with a title
    creamy Ham and Potato Soup with a title
    bowls of Ham and Potato Soup with writing
    pot of Ham and Potato Soup with plated dish with a title

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    Holly Nilsson

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  • 5 Minute Taco Dip

    5 Minute Taco Dip

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    Ready in just 5 minutes, taco dip is the perfect snack for game day.

    This no-bake dip has a taco-seasoned cheesy layer topped with your favorite taco toppings like lettuce, tomatoes, and cheese!

    plated 5 Minute Taco Dip

    A Party Dip in Minutes

    • This taco dip recipe is really easy to make and needs just three ingredients plus any toppings you’d like.
    • It’s ready in about 5 minutes, and everyone loves it!
    • Prepare this dip ahead of time and add the topings just before serving.
    • Serve with tortilla chips, crackers, or even vegetables for dipping.
    ingredients for taco dip on the counter

    Ingredients for Taco Dip

    • Cream Cheese: Use softened cream cheese, so it mixes smoothly. Cream cheese can be softened in themicrowave at 60% power for about 40 seconds or until soft.
    • Sour Cream: Sour cream adds just the right texture and a bit of tang. Plain Greek yogurt or reduced-fat sour works well in this recipe.
    • Taco Seasoning: Either a store-bought packet or homemade taco seasoning works here.

    Topping Suggestions

    In additoin to cheddar cheese, add your favorite toppings. Anything you like on ground beef tacos is great on this dip.

    • Fresh – salsa, shredded lettuce, chopped tomatoes, diced bell pepper
    • Creamy – black olives, cheddar cheese, avocado, guacamole
    • Bold – scallions or red onions, cilantro, lime juice
    adding cream cheese to bowl to make Easy Taco Dip
    beat cream cheese
    adding ingredients to cream cheese to make Easy Taco Dip
    add seasonings
    mixed ingredients in a bowl to make Easy Taco Dip
    mix well
    Easy Taco Dip before adding vegetables
    add toppings

    How to Make Taco Dip

    1. Mix softened cream cheese, sour cream, and taco seasoning (as per the recipe below).
    2. Spread into a small dish or a pie plate and chill.
    3. Sprinkle with shredded cheese and your favorite toppings.

    Serve with tortilla chips or crackers.

    close up of 5 Minute Taco Dip

    Pro Dip Tips

    • Use a hand mixer to the dip soft and scoopable so it doesn’t break your chips.
    • Make up to 2 days ahead and chill. Top just before serving.
    • Make individual servings in mini bowls or cups (with a spoon if needed).
    • Serve taco dip with tortilla chips, baked tortillas, pita bread, crackers, or even fresh vegetables!

    More Party Perfect Dips

    Did you make this 5 minute taco dip recipe? Leave us a rating and a comment below!

    plated Easy Taco Dip with a bowl of chips beside it

    4.99 from 88 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    5 Minute Taco Dip

    Taco dip is a quick and easy 5-minute dip with a rich & creamy taco-seasoned base piled high with favorite taco toppings.

    Prep Time 5 minutes

    Cook Time 0 minutes

    Total Time 5 minutes

    a white and black hand mixer with red buttons

    Casserole Dish with white background

    Toppings (choose your favorites)

    • In a medium bowl, mix the cream cheese with a hand mixer on medium until fluffy. Add sour cream and taco seasoning and mix until well incorporated.

    • Spread the cream cheese mixture into a serving dish or a pie plate.

    • Top with desired toppings and serve.

    • Soften cream cheese before mixing (this can be done in the microwave at 60% power for about 40 seconds or until soft).
    • If time allows, make ahead and chill to allow the flavors to blend.
    • Reduced fat products do work well in this recipe.
    • To make sure your cream cheese is perfectly dippable and scoopable beat the cream cheese with a mixer until light and fluffy. 
    • A layer of refried beans and salsa can be added to this recipe if desired. 

    Calories: 120 | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.1mg

    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

    © 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.

    5 Minute Taco Dip with tortilla chips and a title
    5 Minute Taco Dip with tomatoes and cheese and a title
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    5 Minute Taco Dip with and without toppings and a title

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    Holly Nilsson

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  • Creamy Potato Soup

    Creamy Potato Soup

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    This creamy potato soup recipe is a cozy meal that’s easy to make!

    Filling, flavorful, and easy to make, creamy potato soup uses ingredients you likely have on hand to make a quick and creamy soup.

    A bowl of creamy potato soup topped with bacon

    Cozy and Creamy Potato Soup!

    • Budget-friendly and hearty, this soup is a great meal for lunch or dinner.
    • Simple and ready in minutes with potatoes and other ingredients I always have on hand (like onion, flour, milk, and broth).
    • Potato soup is a great way to use up leftover meat and veggies.
    • Make it in advance and serve it all week!
    • This is the perfect potluck soup, keep it warm in a crockpot or slow cooker.
    adding cheese, sour cream, and bacon to creamy potato soup in a pot

    Ingredients for Potato Soup

    Potatoes – Any spuds will do, but Yukon gold or red potatoes have a creamier texture and make the best soup. Leave some of the skin on for a rustic look and a bit of extra fiber!

    Russet potatoes can be used but they tend to be a bit more grainy in texture and will slightly change the buttery consistency of the soup. Be sure to peel russets as the skin is tough.

    Bacon – Fry it fresh in this recipe instead of using packaged bacon bits. Bacon grease will add a great smoky flavor to the onions!

    Dairy – Skip the heavy cream, potatoes add great texture to this soup so just a little milk and chicken broth is all that’s needed. Sour cream adds a bit of tangy flavor (Greek yogurt can be substituted).

    Add-Ins – Stir these in or let everyone add their own. Try cooked shredded chicken, cheddar cheese, a Mexican cheese blend, chives or green onions, diced ham, cooked ground Italian sausage, or a bag of mixed vegetables.

    cooking flour and butter in a pot
    adding broth to a pot
    creamy potato soup in a pot
    mashing creamy potato soup in a pot with a potato masher

    How to Make Creamy Potato Soup

    1. Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
    2. Cook onions: Cook the onions in the bacon fat per the recipe below.
    3. Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
    4. Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.
    5. Season: Stir in cheese, sour cream, chives, & bacon pieces.
    Scooping a ladle of of creamy potato soup

    Pro Tips for Potato Soup

    • Red potatoes or Yukon gold will give the best texture to this soup.
    • To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
    • Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
    • Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.

    More Cozy Soups We Love

    Did your family love this Creamy Potato Soup? Leave a rating and a comment below!

    A bowl of creamy potato soup topped with bacon

    5 from 55 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy Potato Soup

    This creamy and cozy potato soup is comfort food in a bowl!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    a large pot with a lid

    • Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.

    • Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.

    • Sprinkle in the flour and whisk to combine. The mixture will be thick.

    • Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.

    • Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.

    • When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

    • Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

    Uncooked bacon is best in this recipe. If using pre-cooked bacon, cook the onions in salted butter.
    Yukon gold potatoes are another great choice in this recipe. Russet potatoes have a more grainy texture and will change the consistency of the soup slightly.
    You can mash the potatoes or slightly blend some of it with an immersion blender to get a creamy texture. 
    Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave. 

    Calories: 484.87 | Carbohydrates: 55.69g | Protein: 20.02g | Fat: 20.88g | Saturated Fat: 12.03g | Cholesterol: 60.41mg | Sodium: 464.61mg | Potassium: 1419.29mg | Fiber: 4.36g | Sugar: 12.64g | Vitamin A: 784.52IU | Vitamin C: 23.41mg | Calcium: 408.04mg | Iron: 2.56mg

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

    Course Dinner, Main Course, Soup
    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.

    a bowl of creamy potato soup with text
    potato soup topped with bacon and cheese with text
    a serving of potato soup in a bowl topped with bacon with text
    Top imager - a bowl of potato soup topped with bacon. Bottom image - a pot of potato soup topped with cheese and bacon with text

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    Holly Nilsson

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  • The Best Spinach Artichoke Dip

    The Best Spinach Artichoke Dip

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

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

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

    baked Spinach Artichoke Dip in a dish

    Ingredients for Spinach Artichoke Dip

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

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

    Variations

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

    How to Make Spinach Artichoke Dip

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

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

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

    Tips for A Great Spinach Artichoke Dip

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

    Serving Suggestions

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

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

    spinach and artichoke dish with cracker

    To Make Ahead

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

    More Great Dip Recipes

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

    baked spinach artichoke dip

    4.96 from 317 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    The Best Spinach Artichoke Dip

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

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    a white and black hand mixer with red buttons

    2 QT Baking Dish with white background

    • Preheat the oven to 375°F.

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

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

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

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

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

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

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

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

    Course Appetizer, Dip
    Cuisine American

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

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    Spinach Artichoke Dip with a cracker and writing
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    Holly Nilsson

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  • Crock Pot Corn Casserole

    Crock Pot Corn Casserole

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    This easy recipe uses a Jiffy cornbread mix and lots of tender, sweet corn! Best of all, it’s made in the crockpot so the oven is free for the main dish or other sides.

    plated Crockpot Corn Casserole

    An Easy Holiday Side Dish 

    • The crockpot is a ‘set it and forget it’ version of our favorite corn casserole recipe.
    • It’s a crowd-pleasing, budget-friendly side dish that goes with everything from a holiday ham to a roast turkey!
    • Use different mix-ins to make corn casserole a new recipe every time.

    Ingredients and Variations

    Cornbread Mix- This recipe uses two 8.5oz boxes of Jiffy Cornbread mix which has flour and cornmeal for a fluffy base.

    Corn – Frozen corn provides texture, while creamed corn adds sweetness. Replace frozen with drained canned corn.

    Dairy – Butter adds a rich flavor while sour cream adds extra moisture.

    Variations – Feel free to add flavor boosters like cheddar cheese (about a cup or so), diced jalapenos, bacon bits, or crumbled sausage.

    corn , sour cream , creamed corn , onion , eggs , butter , jiffy corn muffin mix with labels to make Crockpot Corn Casserole

    How to Make Crockpot Corn Casserole

    Just mix, pour, and cook!

    1. Mix: Combine all ingredients in a large bowl per the full recipe below.
    2. Pour: Spread in a prepared crockpot.
    3. Cook: Cover and cook until set.
    adding ingredients together to make Crockpot Corn Casserole
    Crockpot Corn Casserole in the pot before cooking
    taking a spoonful of Crockpot Corn Casserole

    Holiday Must-Haves

    Did your family love this Crock Pot Corn Casserole? Be sure to leave us a rating and a comment below!

    taking a spoonful of Crockpot Corn Casserole

    5 from 4 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Corn Casserole

    This crockpot corn casserole is an easy set-it-and-forget-it side dish, perfect for a holiday meal. 

    Prep Time 15 minutes

    Cook Time 2 hours

    Total Time 2 hours 15 minutes

    Author Holly Nilsson

    a slow cooker

    • Grease a 6qt slow cooker.

    • In a large bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, sour cream, and onion.

    • Spread into the prepared slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.

    This recipe is designed for a 6qt slow cooker. 
    Optional Additions:
    ¼ cup finely diced jalapeno.
    crumbled bacon or bacon bits
    1 ½ cups sharp cheddar cheese

    Calories: 395 | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 595mg | Potassium: 312mg | Fiber: 5g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

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

    Course Casserole, Side Dish, 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.

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    Holly Nilsson

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  • Easy Ambrosia Salad

    Easy Ambrosia Salad

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    Looking for a sweet and refreshing side dish or dessert?

    This Ambrosia Salad recipe is just the thing, it combines pineapple, coconut, mandarin oranges, and mini marshmallows in a creamy base.

    ambrosia salad in a bowl topped with a cherry

    What is Ambrosia Salad?

    Ambrosia means ‘food of the gods,’ and this version is a family favorite.

    • Despite its name, ambrosia salad is a a sweet fluff salad that is dessert-like and often served as a side for Easter, Thanksgiving or at potlucks.
    • This salad, aka 5-cup salad needs just 5 ingredients and 5 minutes of prep.
    • It’s perfect for holidays and potlucks since it’s best made ahead of time.
    ingredients for ambrosia salad on the counter

    Ingredients for Ambrosia Salad

    • Yogurt/Sour Cream – The creamy base starts with either sour cream or Greek yogurt. Our family has always used sour cream, which is sweetened by the marshmallows. Feel free to try vanilla yogurt or whipped topping (such as Cool Whip) in place.
    • Fruit – Our family’s recipe for Ambrosia Salad has coconut shreds, mandarin oranges, and pineapple, but you can mix things up with fruit cocktail or canned peaches. For a fresh flavor, stir in fresh fruit like grapes, bananas, blueberries, or strawberries.
    • Additions – While this recipe is delicious on its own, you can add other ingredients. Try adding maraschino cherries or nuts like walnuts or pecans to give it a bit of extra crunch and flavor.
    ingredients for ambrosia salad in a glass bowl

    How to Make Ambrosia Salad

    Ambrosia Fruit Salad is a great side to whip up if you are short on time!

    1. Drain the pineapple and oranges (per the recipe below).
    2. Add all ingredients except oranges and mix well. Gently fold in oranges.
    3. Let chill in the fridge for at least 4 hours.

    Tips for Ambrosia Salad

    • Be sure to make this salad ahead of time to blend the flavors and soften the marshmallows.
    • Drain the canned fruit so the dish isn’t watery.
    • Gently fold in the mandarin oranges last, as they can be fragile and break apart.
    Mixed ingredients for ambrosia salad in a bowl

    More Dessert Salads

    plated Ambrosia Salad in a bowl

    5 from 99 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Ambrosia Salad

    This ambrosia salad recipe is so easy to make, perfectly fluffy and a great holiday side dish!

    Prep Time 5 minutes

    Cook Time 5 minutes

    Chill Time 4 hours

    Total Time 4 hours 10 minutes

    Author Holly Nilsson

    Mixing Bowls on white background

    • In a medium bowl, mix sour cream, marshmallows, coconut, and pineapple tidbits.

    • Gently fold in mandarin oranges.

    • Refrigerate for at least 4 hours or overnight. Serve chilled.

    • Make this salad ahead and store in the fridge to blend the flavors and soften the marshmallows.
    • Drain all fruit well so the dish isn’t watery.
    • Gently fold in the mandarin oranges last, they can be fragile and break apart.
    • Use Greek yogurt or plain yogurt, or sour cream for the base. I prefer sour cream.

    Calories: 150 | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 29mg | Potassium: 225mg | Fiber: 2g | Sugar: 17g | Vitamin A: 296IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg

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

    Course Dessert, 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.

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  • Easy Corn Casserole

    Easy Corn Casserole

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    This Corn Casserole is really fast to make with cornbread mix, creamed corn, and of course, butter. 

    Serve this side dish at any holiday table, it’s perfect for Thanksgiving, Easter, or for Sunday supper!

    baked corn casserole in a white baking dish

    An Easy Side Dish

    If you haven’t had cream corn casserole before, it’s a must-try. There’s a good reason it makes an appearance at every Easter, Thanksgiving, and Christmas dinner!

    • Needs just a few ingredients and 5 minutes to prepare.
    • Can be made ahead of time in just one bowl.
    • Doubles well to feed a crowd.

    Corn Pudding is similar to this corn casserole recipe, but it has a more custard-like texture. This dish is slightly softer than a cornbread.

    baked corn casserole on a plate with butter

    Ingredients for Corn Casserole

    This Jiffy corn casserole recipe is an easy holiday favorite, simply stir and bake.

    Cornbread Mix – A box of Jiffy corn muffin mix is the perfect base for a fluffy easy corn casserole. You’ll need an 8.5 oz box for this recipe. Replace a box of Jiffy Mix with homemade jiffy mix.

    Butter & Sour Cream – Melted butter adds richness and flavor, while sour cream is added for moisture.

    Corn – Cream-style corn adds sweetness, while whole kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.

    Eggs – Eggs help hold it all together.

    ingredients to make corn casserole including corn, sour cream, Jiffy corn muffin mix, eggs, butter, salt, pepper, and creamed corn

    Variations

    There are lots of different add-ins that can be added to this Jiffy corn casserole recipe, try the following:

    • Onions (or green onions)
    • Jalapenos
    • Cheddar cheese
    • Bacon
    • Fresh herbs

    How to Make Corn Casserole (overview)

    1. Whisk the ingredients in a medium bowl (per the recipe below).
    2. Pour into a baking dish.
    3. Bake it for about 45-55 minutes or until golden brown (this recipe can be baked in a toaster oven as well).

    I like to add a little butter on top as it comes out of the oven.

    ingredients for corn casserole in a bowl
    unbaked batter for corn casserole in a baking dish

    To Make Ahead

    This easy corn casserole recipe is great for busy holidays as it can be made ahead of time and heated just before serving.

    Make Ahead – To make ahead, bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

    Reheat Before Serving – To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350°F for 15-20 minutes or until heated through.

    To Freeze – Bake the casserole as directed and cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven before serving.

    Store leftovers in an airtight container in the fridge for up to 3 days.

    More Holiday Sides

    This is the perfect side along with stuffing, mashed potatoes, and green bean casserole.

    Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!

    baked corn casserole in a white baking dish

    4.96 from 172 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Corn Casserole

    Jiffy Corn Casserole is a simple side with a sweet corn flavor.

    Prep Time 10 minutes

    Cook Time 45 minutes

    Total Time 55 minutes

    2 QT Baking Dish with white background

    • Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.

    • In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.

    • Spread the batter in the prepared baking dish.

    • Bake 45-55 minutes or until golden brown.

     Optional Additions:

    • 2 tablespoons minced onion, green onion, or Jalapeno.
    • crumbled bacon or bacon bits
    • 1 cup sharp cheddar cheese

    Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
    Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.

    Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

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

    Course Casserole, 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.

    Corn Casserole in a dish with a scoop taken out and a title
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    corn casserole in a white dish with writing
    corn casserole in a dish and a scoop of corn casserole on a plate with a square of butter and writing

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    Holly Nilsson

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