Easy Cream Cheese Sausage Mexican Dip

I thought this recipe looked similar to my "Not your average Rotel Dip" but with cream cheese.  This recipe was actually even easier than that one, and I think I like it even better.  It was a hit both times I've made it!  This would be perfect for a super bowl party!

Easy Cream Cheese Sausage Mexican Dip
From: Our Best Bites
Prep time: 5 Min
Cook Time: 10 min

Ingredients:
1 8 oz block cream cheese
1 cup jar Salsa
1 12 oz pkg Jimmy Dean breakfast sausage

Directions:
1.  Brown sausage in a large pan.  Drain fat if necessary.

2.  Add the cream cheese and salsa to the pan with the sausage and heat through until creamy. Serve hot with tortilla chips. (I transferred mine to a crock pot to keep warm for a party).

Caprese Skewers

We did a wine tasting a few weeks ago and since I had a lot of grape tomatoes from my tomato plant, I thought this would be a nice light appetizer to serve.  They were very easy to make, and the plate was empty at the last of the night so everyone liked them (including us!).

Caprese Skewers
From: Elizabeth's Dutch Oven
Prep Time: 20 min

Ingredients:
Small grape tomatoes
Fresh Mozzarella balls (small pearl ones), cut in half
Fresh Basil Leaves, washed, dried, and cut in half
Olive Oil
Balsamic Vinegar
Salt and Pepper
Toothpicks

Directions:
1. Wash and dry tomatoes and basil leaves.  Put one tomato on a toothpick, then fold over 1/2 a basil leaf and put it on the toothpick, then a mozzarella half.  Repeat until you have the desired amount of skewers.

2. Place on serving dish and sprinkle with salt and pepper and drizzle with Olive oil and balsamic vinegar right before serving.

Easy Feta Dip

This dip was totally easy to make and was quite good.  I think it might have been a little better on toasted bread, so I'll try that next time.

Easy Feta Dip
From: The Girl Who Ate Everything
Prep Time: 20 min

Ingredients:
1/2 cup olive Oil
3-5 roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 oz feta cheese, grumbled
2-3 teaspoons greek seasoning
fresh baguette, sliced thinly

Directions:
1.  In a large bowl, combine oil, tomatoes, green onions, feta, and seasoning.

2. Place on a large plater and serve with sliced baguettes for scooping up the dip.

Veggie Pizza

Veggie Pizza is a great addition to any BBQ.  This is my Mom's recipe that is very easy to make and has so many veggies!  It is a great cool and refreshing snack (or side!)

Veggie Pizza
From: Mom
Prep time: 15 min
Cook time: 10 min
Chill time: 2 hrs

Ingredients:
2 pkgs crescent rolls
1 cup mayo
2 (8oz) cream cheese (softened)
1 tsp dill weed
1 tsp chives
Veggies of your choice: broccoli, tomatoes, carrots, cucumbers, green onions, cauliflower, green or red peppers

Directions:
1. Roll out crescent rolls onto cookie sheet, covering entire sheet and pinch together seems.  Cook according to directions and cool.

2. Meanwhile. Combine mayo, cream cheese, dill and chives in a bowl.  Chop all veggies to desired size (I used a chopper for everything except the tomatoes and gr. peppers to get them real small).

3. When crescent roll pan has completely cooled, spread cream cheese mixture over crust.  Top with chopped veggies.

4.  Refrigerate a few hours. Cut into squares and serve.

Chicken Nacho Dip

I wanted to try a new dip for the Superbowl and you can't go wrong with a cheesy nacho dip.  While I realize the pictures of these are horrible (possibly my worst yet), I assure you that it was very tasty.  I did leave out the jalapeno because one of our guests doesn't like spicy food, but I think it would be great with them so I'll add them next time.  It was creamy and cheesy with good flavor.  Great for dipping chips or putting on Nachos!  In general I think I prefer the spicy sausage rotel I usually make, but this is a nice new one to add to the rotation.

Chicken Nacho Dip
From: The Swain Family
Prep time: 5 min
Cook time: 2 hours

Ingredients:
3-4 chicken breasts (cooked and shredded)
1 lb velveeta (cut in cubes)
taco seasoning packet
1 can rotel
1/2 cup green onions
1 jalapeno (diced)
1/3 cup sour cream
1 can black beans (drained and rinsed)

Directions:
1. Combine all ingredients except the beans int he crockpot for 1 1/2 - 2 hours on high (stirring occasionally)  - I actually did it on low for about 3 hrs.

2. Stir in black beans for the last 20 minutes.  Serve with tortilla chips.

Cheddar Bacon Dip

This dip could not be easier.  I will warn you though, it is quite salty.  I happen to LOVE salt so it wasn't a problem for me, but consider yourself warned.  This would be great for a super bowl snack - you know, if your into that kind of thing. :)

Cheddar Bacon Dip
From: Plain Chicken
Prep time: 5 min
Refrigerate: 24 hrs.

Ingredients:
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Directions:

1. Mix together and refrigerate 24 hours.  Serve with tortilla chips, fritos, or veggies.  (I would suggest pulling it out of the fridge about 15 minutes before you want to serve it so it isn't has cold/thick)

Darren's BBQ Chicken Nachos

We make these nachos quite a bit and I was surprised to realize I hadn't posted the recipe yet!  Our friend Darren made these for us years ago and we have been making them ever since.  It is a super easy and over the top delicious nacho snack - perfect for watching football.  But to be honest, sometimes we will eat this as our meal! :)

Darren's BBQ Chicken Nachos
From: Darren Buursma
Prep Time: 10 min
Cook Time: 15 minutes

Ingredients:
Sweet Baby Rays Original BBQ Sauce
1/2 Red onion, thinly sliced
1 large can Chicken chunks in water, drained (can use regular cooked and shredded chicken)
Banana Peppers (I usually half them)
Black olives, sliced
1 pkg Mexican Cheese Blend
Tortilla Chips

Directions:
1.  Preheat oven to 350.

2. In a small bowl mix chicken with about 1/2 cup (or more) of BBQ sauce.

3  Line cookie sheet with tin foil. Spread tortilla chips over tin foil creating an entire layer of tortilla chips.

4. On top of tortilla chips layer, chicken, onions, banana peppers, black olives.  Then sprinkle with cheese and drizzle BBQ sauce generously over everything.

5. Bake for 15-20 minutes or until cheese is melted.  Serve (we usually just eat it right off the pan!)

Taco Cupcakes

I saw these all over Pinterest a while back and wanted to make them.  These are really supposed to be appetizers, but we had them for dinner one night.  I was skeptical since wonton wrappers do not seem like logical Mexican ingredients, but my need for new Mexican recipes prevailed and I powered through.  I'm so glad I did.  They were outstanding.  Bill said he loved them and that we definitely needed to make them next time we have people over.  I served them with salsa, sour cream and guacamole.  I liked it best with all three on them (I used packaged guacamole because I wanted to try it - won't do it again - homemade is definitely the way to go for guac).  Who wants to come over so I can make these again as appetizers! :)

Taco Cupcakes
From: Plain Chicken
Prep time: 10 min
Cook Time: 40 min

Ingredients:
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained and rinsed
2 cups cheddar cheese, shredded
24 - 36 wonton wrappers
Taco Toppings of your choice: salsa, cheese, sour cream, lettuce, tomatoes, guacamole, etc.
cooking spray

Directions:
1. Preheat oven to 375.  Brown meat in a skillet and drain off fat.  Return meat to skillet and add taco seasoning, water and black beans.  Mix and simmer for 5-10 minutes until water is absorbed.

2. Spray 12 - 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco meat between muffin cups.  sprinkle half of the cheese over the cupcakes.  Repeat layers - wonton, taco meat, and cheese.

3. Bake at 375 for 20 minutes, or until cheese is bubbly.  Top with your favorite taco toppings.

Crab Meat Cheese Spread

This is one of my all time favorite appetizers that my mom serves (and now I serve).  The flavors are so good and it is so simple - you won't be able to believe you haven't been making it your whole life.

Crab Meat Cheese Spread
From: Mom
Prep time: 5 min
cook time: none

Ingredients:
1 bottle chili sauce
1 small can crabmeat (7 1/2 oz)
1 (8oz) cream cheese
parsley
crackers

Directions:
1. Place cream cheese on a serving dish.  Cover entire brick with chili sauce.  Sprinkle crap meat on top until entire brick is covered.  Serve with crackers.

Easy Spinach Artichoke Dip

 

I'm sure everyone has a version of this they love, but this one is what I grew up on and has always been my favorite (and the easiest).  I'm actually surprised I've never blogged this before since I my whole family makes this version and I have probably eaten it several hundred times in my life.  Make this, you won't be sorry.  It isn't super fancy, but it is dog gone delicious and perfect for football season this fall.

*** UPDATE: I just learned that this was originally from my Great Aunt Betty.  It makes it even more special! ***

Easy Spinach Artichoke Dip
From: My Mom & Great Aunt Betty
Prep time: 5 min
Cook time: 20 min

Ingredients:
1 cup Mayo
1 cup grated Parmesan cheese (use the stuff in the green shaker, real stuff doesn't work as good!)
1 can of artichoke hearts (drained and cut up)
1/2 a cup of frozen chopped spinach (thaw in microwave and remove excess water)

Directions:
1.  Mix all ingredients together in a bowl until paremsan is mixed throughout.

2. Spread in pie plate and bake in oven at 350 degrees for 20 minutes, or until the top gets brown around the edges.  Serve with crackers or chips (I prefer wheat thins).

Layered Taco Dip

This is a super easy dip that I LOVE.  My mom used to make it at gatherings growing up and we always ate the whole thing.  Perfect appetizer for any occasion

Layered Taco Dip
From: My Mom

Ingredients:
1 can refried beans
1 cup sour cream
1/2 cup mayonnaise
1 pkg. taco seasoning
4 Green onions, chopped
1 Tomato, chopped
1 can black olives, sliced
Shredded cheese
Avocado, cubed (optional)

Directions:
1. Mix sour cream, mayo, and taco seasoning.

2. Spread refried beans on bottom of pie plate.  Then spread the sour cream mixture over top.  Layer with onions, tomatoes and black olives.  Then cover with shredded cheese.  Top with avocado if desired.  Serve with Tortilla chips

(can be made ahead of time and keep in refrigerator until serving.  Add avocado right before serving if using)

Sweet and Sour Cocktail Meatballs

 

Meatballs are the perfect thing for a superbowl party.  I basically just took my recipe for Cocktail Wieners and put Meatballs in place of the Wiennies.  It was delicious as suspected.

Sweet and Sour Cocktail Meatballs
From: Eet Smakelijk
Prep time: 5 min
Cook Time: 20 min in pan, 2 hours in crockpot on low

Ingredients:
bag of frozen precooked meatballs
Grape jelly (12 oz jar)
2 jars Chili sauce

Directions:
1. Heat Jelly and Chili sauce and bring to a boil.

2. Add meatballs and simmer for 20 min.  (all can be done in slow cooker if desired)

Bacon Wrapped Dates

I've had bacon wrapped dates at several friends' houses and always wanted to try them.  I made them a couple weeks ago and they were so easy and delicious.   They would be a great app for a holiday party!

Bacon Wrapped Dates
From: Elizabeth

Ingredients:
Pitted dates
Parmesan cheese
Bacon (cut each slice in thirds)


Directions:
1. Pre-heat oven to 375 degrees.  Place foil on a cookie sheet and spray with cooking spray.

2. Cut a slit in each date.  Stuff with Parmesan and wrap a piece of bacon around each one.  Secure with a toothpick and place on pan.

3. Place in the oven for 5 minutes and flip.  Then cook for 243 minutes more until bacon is at desired crispiness.

Southwestern Tossed Salad/Dip

 

A blog I read called Boo Mama occasionally hosts a Diptacular - in which everyone can share links to their favorite dips.  She usually does this right around football season to get (and give) some ideas for dips.  This one is the first one I tried this year and I'm sure there will be many more to follow from this site because they all look so good!  This is one Boo Mama shared and it was very fresh, light, and delicious.  I tried it both as a dip and a salad and I liked it better as a dip, but my in-laws preferred it as a salad. So it is great as both!

*** This picture is missing several ingredients... I guess I wasn't thinking before I took the picture.


Southwestern Tossed Salad/Dip
From: Boo Mama

Ingredients:
2 cups fresh, frozen, or canned corn kernels
1 can of black beans, drained and rinsed
2-3 roma tomatoes, chopped
4 green onions, chopped
1/3 cup chopped cilantro
1 avocado, diced
4 ounces of feta or cotija cheese, crumbled (I used tomato & basil feta because boo mama suggested it)

Dressing:
1/3 cup olive oil
1 1/2 tsp grated lime zest (about 1 - 1 1/2 limes)
3 Tbsp fresh lime juice (about 1 - 1 1/2 limes)
1/2 tsp cumin
1 tsp brown sugar
1/2 tsp salt

Directions:
1. Combine all of the dressing ingredients and set aside.

2. Combine the salad ingredients (all except avocado) and pour the dressing over it.  Marinate in refrigerator for several hours (up to overnight).  Add avocado right before serving.  Serve as salad or with tortilla chips as a dip.

Roasted Figs with Honey

 

 
I found some figs at the farmer's market last week, and even though figs aren't really native to IL, I figured I would give them a try.  I ate some of them raw, but wanted to cook up some as well to go with the cheeses we bought.  I found a bunch online, but since this is the only one that I had all the ingredients for in the house, it won.  It was delicious... but I feel like I can never go wrong with a cheese plate.

Roasted Figs with Honey
From: The Kitchen

Ingredients:
(I cut this in half)
1 pint fresh figs
1/3 cup honey
4 large sprigs fresh rosemary or Thyme
Fresh cracked black pepper

Directions:
1. Heat the oven to 375. Wash and stem the figs. Slice in half (or quarters like I did) and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything.

2. Roast for about 10 - 15 minutes, or until the honey is just being to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers. Let cool for about 10 minutes before serving. Drizzle the juices and honey left in the baking dish over the figs.

As a side note - the cheeses below is one called Campo De Montalban... it was fantastic. one of our new favorites.

Guac 'n Roll

My sister-in-law, Olga, gave me this recipe from her Hungry Girl book.  I am a sucker for anything with avocados, and especially love guacamole, so this was right up my alley.  This adds peas to the mix to make a little more, it is also a little creamier with the addition of the greek yogurt.  I liked it,  but I also like my old standby Guac Recipe!

Guac 'n Roll
From: Olga from Hungry Girl


Ingredients:
1 15oz can peas, drained
1/2 cup mashed avocado (about medium-small avocado's worth)
1/3 cup chopped tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free greek yogurt
4 tsp lime juice
1/2 tsp chopped garlic
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
Optional: chopped cilantro or jalapenos

Directions:
1. Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add avocado and mash.

2. Add all other ingredients except tomatoes, onions and optional items continue to mash until blended.

3.Stir in the tomatoes, onions and if you like, some chopped cilantro and/or jalapenos.  Season to taste with salt and pepper if needed.

Sweet and Sour Cocktail Wienies

 

Eet Smakelijk (dutch phrase meaning eat well and with taste) is a dutch cookbook from Holland, MI - where I grew up. You can see it in the ingredients pictures below. It has quite a lot of Dutch recipes and one I found for meatballs but re-purposed it for the cocktail wieners.  They are quite tasty, very easy and a great appetizer for a Super Bowl party. :)

Sweet and Sour Cocktail Wienies
From: Eet Smakelijk



Ingredients:
Lil't wieners cocktail wieners
Grape jelly (12 oz jar)
2 jars Chili sauce

Directions:
1. Heat Jelly and Chili sauce and bring to a boil.

2. Add Wienies and simmer for 20 min.  (all can be done in slow cooker if desired)