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Appetizers Recipes

Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe

This Buffalo Chicken Dip is cheesy, creamy, spicy and incredible. It’s perfect for any party and of course when you’re looking for game-day appetizers.

Ingredients

  • 8 oz cream cheese softened
  • 1/2 cup ranch salad dressing (or blue cheese dressing)
  • 1/2 cup “Frank’s Red Hot” hot sauce
  • 1/2 cup mozzarella cheese shredded
  • 12.5 oz can chunk chicken breast in water drained
  • celery sticks carrot sticks, or chips to serve

Instructions

  1. Preheat Oven to 350˚ F. In a medium bowl, cream together 8 oz softened cream cheese, 1/2 cup ranch, 1/2 cup hot sauce.

  2. Stir in 1/2 cup shredded mozzarella and drained chicken and stir until well combined.

  3. Transfer to a 1-quart casserole or pie dish and bake at 350˚F for 20 minutes. Serve warm with veggies or chips.

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Appetizers Recipes

Foil-Pack Baked Nachos Recipe

Food and drink

Foil Pack Baked Nachos

Foil Pack Baked Nachos are easy to make and easy to serve with minimal cleanup. These are loaded with Ground Beef, melted cheese, and all the fixings.

Ingredients

For the Nacho Meat:

  • 1 lb lean ground beef (We used 90/10 beef)
  • 4 Tbsp taco seasoning (or 1 packet)
  • ½ cup water
  • 4 sheets Reynolds Wrap® Non-Stick Aluminum Foil (16″ each sheet)

Nacho Toppings:

  • 8 oz Mexican blend cheese divided
  • 1 avocado chopped
  • 1 roma tomato diced
  • 1/4 cup cilantro Chopped
  • 1/4 cup green onion or chives chopped
  • 4 Tbsp sour cream or to taste

Instructions

  1. Preheat the oven to 350˚F. In a large skillet on medium heat brown your beef, when there is no pink add 4 Tbsp taco seasoning and 1/2 cup water, and cook for an additional 3-5 min, stirring occasionally.

  2. Tear off four 16″ long pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.

  3. Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.

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Appetizers Recipes

Sausage Queso Dip (with Real Cheese!)

Sausage Queso Dip Recipe (with Real Cheese!)

This cheesy sausage queso dip is creamy with sweet bites of corn and fresh tomatoes. This queso dip is loaded with REAL shredded cheddar and Rotel diced tomatoes. It also reheats perfectly!

Ingredients

Ingredients for Sausage Queso:

  • 1 lb ground pork sausage make sure it says “sausage”
  • 8 oz cream cheese (no need to soften)
  • 20 oz Rotel diced tomatoes & green chilies Rotel diced tomatoes & green chilies (two 10oz cans)
  • 15 oz can of corn drained
  • 8 oz medium cheddar cheese shredded

Garnish for Queso Dip:

  • 1 Roma tomato diced
  • 1 Tbsp chives or green onion finely chopped

Instructions

  1. In a large dry pot or deep skillet over med/high heat, brown sausage (10-12 min), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). When browned, remove excess grease by pushing a paper towel around the pan with a spatula until fully saturated then discard.

  2. Cut cream cheese into pieces and stir it into browned pork until melted and incorporated.
  3. Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over med heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.

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Appetizers Recipes

Spinach Artichoke Dip Recipe (VIDEO)

Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes.

Ingredients

  • 8 oz cream cheese reduced fat is ok
  • 16 oz light sour cream
  • 1 stick 8 tbsp unsalted butter
  • 1 1/2 cups shredded Parmesan cheese
  • 14 oz quartered artichoke hearts drained and coarsely chopped
  • 4 oz can diced jalapeños drained
  • 10 oz frozen spinach thawed and drained
  • 2-3 garlic cloves pressed

Instructions

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.

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Appetizers Recipes

Philly Cheesesteak Quesadilla Recipe

Philly Cheesesteak Quesadilla Recipe

Homemade quesadilla recipe ready in under 30 minutes. Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.

Ingredients

  • 2 flour tortillas medium/ burrito-sized
  • 1/2 lb beef (ribeye or top round), thinly sliced or diced
  • 1/2 medium onion chopped
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 6 oz mushrooms diced
  • 3 slices provolone cheese (avoid aged cheese), sliced in half
  • 1 Tbsp light olive oil divided
  • 1 garlic clove minced
  • ¼ tsp sea salt or to taste
  • 1/8 tsp ground black pepper or to taste
  • 2 tsp mayo optional

Instructions

  1. In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.

  2. Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.

  3. Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.

  4. Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla

  5. Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

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Appetizers Recipes

Easy Classic Cheese Ball Recipe

Cheese Ball Recipe

The easiest and absolute BEST cheese ball recipe. Cream cheese with Ranch, bacon bits, nuts, and cheese – so GOOD! Serve the cheese ball as an appetizer for potlucks and around the Holidays.

Ingredients

  • 8 oz bacon chopped, divided
  • 1/4 cup sour cream
  • 16 oz cream cheese room temp
  • 1/2 cup Mexican cheese shredded (4 cheese blend)
  • 1 1/4 cups cheddar cheese shredded and divided
  • 1/4 cup green onions chopped and divided
  • 1/2 cup walnuts chopped and divided
  • 3 Tbsp Ranch seasoning
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 1/4 tsp poppyseeds divided

Instructions

  1. Cut bacon into small pieces and sauté until cooked. Once cooled, set aside 1/4 of the bacon for the topping.

  2. In a bowl, add 3/4 of the bacon, 1/4 cup sour cream, 16 oz cream cheese, 1/2 cup four-cheese blend, 1 cup cheddar cheese, 3 Tbsp green onions, 1/4 cup walnuts, 3 Tbsp Ranch seasoning, 1/2 tsp garlic powder, 1/4 tsp pepper, and 1 tsp poppy seeds. With a wooden spatula, mix all ingredients until well combined.

  3. Finely chop the remaining 1/4 of bacon, 1/4 cup cheddar cheese, 1 Tbsp green onion, and 1/4 cup walnuts. Mix together with the 1/4 tsp poppy seed. Spread this mixture onto a cutting board.

  4. Form a ball out of the cheese mixture and roll the cheese ball over the toppings to fully coat and shape into an even ball as it’s coated. Serve right away or cover and refrigerate until ready to serve.

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Appetizers Recipes

Roasted Pepper Bruschetta

Roasted Pepper Bruschetta

Marinated Roasted Pepper Bruschetta is the ultimate appetizer. The combination of balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.

Ingredients

  • 3 large bell peppers red, yellow or orange
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 garlic cloves pressed or finely minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 French baguette sliced into 25 slices
  • 4 oz garlic Montrachet or plain goat cheese room temp or cream cheese
  • basil leaves to garnish optional

Instructions

How to Roast Bell Peppers:

  1. Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.

Make the Marinated Bell Pepper Topping:

  1. Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.

  2. Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.

Toast and Assemble Bruschetta:

  1. Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature. 

  2. Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil.

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Appetizers Recipes

15 Hard Boiled Egg Recipes

Hard Boiled Eggs

The easiest method for how to boil eggs with perfect results every time! All you need is a pot, some water and a little salt to help the eggs peel easier. This recipe is very forgiving and can easily be adjusted to your desired egg doneness. Perfect for use in hard boiled egg recipes.

Ingredients

  • 12 eggs refrigerated
  • 1/2 tsp salt

Instructions

  1. 1. Place refrigerated eggs carefully in a medium saucepan and add enough cold water to cover the tops of the eggs. 

  2. 2. With the lid off, bring to a rolling boil then add 1/2 tsp salt. 

  3. TURN OFF HEAT, cover with lid and let eggs sit on the burner for 10-15 minutes (10 min if you have an electric burner that retains heat and up to 15 min for a gas burner that does not retain heat). Test 1 egg at 10 min to see if it has reached desired doneness. 

  4. Once the timer is up, drain and rinse eggs in cold water then let them sit in ice-cold water to cool. Finally, peel and enjoy. 

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Appetizers Easter ham Recipes

Country Ham Relish

Country Ham Relish is a creamy, sweet and salty spread that makes a delicious southern appetizer when spread on crackers or celery sticks. This is such a great Easter appetizer. It is also awesome as a sandwich spread.

Ingredients

  • 8 ounces country ham
  • 1/3 cup golden raisins
  • 4 ounces cream cheese, softened and cut into pieces
  • 3 tablespoons mayonnaise
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon black pepper

Instructions

  • Soak country ham in a bowl of warm water for 15 minutes to remove some of the salt. Blot dry with paper towels. Trim country ham of most fat and chop into pieces.
  • Combine all ingredients in a food processor. Pulse about 15 times to finely chop the ham. 
  • Stir mixture to make sure everything is evenly mixed. Serve with crackers. Can be refrigerated up to 5 days.

Nutrition

Calories: 127kcal

Full recipe here.

Categories
Appetizers Recipes

Coconut Shrimp with 2-Ingredient Dipping Sauce

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