Just say the word “dip” and you’ll have my attention. Tell me that dip has cheese in it, and I will be hovering over the bowl! I’m a sucker for a good cheese pull, and this dip definitely has that and more.

This delicious Swiss Bacon Dip is delicious when spread on a toasted baguette, or dip freshly cut vegetables or crackers into the dip for a mouthful of flavor. But whatever you do, serve this dip when it’s hot!

My favorite way to keep dips and spreads hot is with a small Crock pot. Mine has a keep warm setting, so once I make the dip, I transfer it to the slow cooker, and cook it for about an hour on low. When it’s done, I turn it on “keep warm” and add the crumbled crackers to the top. That way, the cheese stays nice and gooey throughout the whole party.

Ingredients for Swiss Cheese Dip

You only need a handful of ingredients to make Swiss and Bacon Dip:

• Cream cheese (room temperature)
• Sour cream
• Freshly grated Swiss cheese  (it melts much better than pre-shredded cheese!)- just ask for a ½ lb. block at your grocer’s deli counter.
• Bacon slices, cooked and crumbled
• Chopped green onion
• Freshly ground black pepper
• Crumbled Ritz crackers for a crunchy topping

Make sure to review the recipe card below to find out exactly how much you need of each ingredient.

How to make Hot Bacon Swiss Cheese Dip

My favorite thing about this recipe is that this creamy dip is so easy to make! Here’s how to do it:

1. Preheat oven temperature to 350°F and prepare a 1 ½ quart baking dish or 9-inch pie pan, by spraying it with cooking spray.
2. Mix the cream cheese, sour cream, Swiss cheese, bacon, onion, and black pepper together in a medium bowl until well combined.
3. Spread the cream cheese mixture into your prepared pan. Sprinkle the crushed crackers over the top.
4. Bake for 15 – 18 minutes. Remove from the oven, then serve.

Serving Suggestions

Serve this dip with some (or all!) of the following items:

• Toasted baguette slices
• Pita bread or chips
• Crackers
• A large bowl of tortilla chips
• Freshly cut vegetables (like celery sticks, grape tomatoes, carrot sticks, bell peppers, and more)
• Pretzels

What are your favorite snacks to serve with dip?

FAQs

How can I make this dip lower in calories?

I know, dips don’t really make for healthy eating! But you can substitute reduced or low fat cream cheese, sour cream, and even Swiss cheese to lighten up this dip a bit.

How do I store leftover Swiss Cheese Dip?

Store leftovers in an airtight container for up to 4 days. You can reheat leftover dip in the oven, on the stovetop, or in the microwave.

Can I add other flavorings to this dip?

Yes, you can add some herbs or spices to Bacon Swiss Dip. Since this delicious dip is so rich, sometimes adding a little spice with hot sauce or cayenne pepper helps balance the richness. Feel free to play around with your favorite flavors!  You could also add garlic or sweet onions.

How can I make this gluten-free?

Everything but the crackers is naturally gluten-free, so if you substitute a different topping, this recipe is gluten-free! Try crushed cornflakes or sliced almonds instead, so you can still get that satisfying crunch on top.

Can you make Cheesy Bacon Dip ahead of time?

Yes, you could combine all the ingredients and store it in the fridge, covered, until you are ready to bake it. Do this no more than a day in advance. Then bake as directed, though you may need a few minutes longer bake time to heat it throughout.

More of My Favorite Recipes for the Best Dips

If you’re a fan of delicious dips like I am, then try one of these recipes next time:

• Baked Mexican Dip: Three kinds of cheese combined with plenty of spices and topped with fresh cilantro!
• Baked Feta Dip combines crushed tomatoes, feta cheese, and fresh herbs and seasonings for a refreshing dip.
• With only five simple ingredients, this is the best Mexican White Cheese Dip you will ever eat and easily my favorite dip!
• Black Bean, Corn, and Feta Dip is an easy appetizer that’s perfect for any party or game-day gathering. This mixture of canned corn, black beans, green onions, and crumbled Feta cheese, mixed with a sweet apple cider vinaigrette makes it a perfect finger food for a hungry crowd.
• Beer Cheese Dip is the quintessential dip for a football tailgate or other gathering. It’s got, you’ve guessed it- beer, cheese, ranch, and fresh chives and tastes great with chips and veggies!

Print

Swiss Cheese Dip

Hot Swiss Cheese Dip with two types of cheese, sour cream, bacon, and green onion, topped with crackers is a perfect appetizer for your next tailgate, or party.

Course Appetizer

Cuisine American

Keyword Hot Swiss Cheese Dip

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6 servings

Calories 342kcal

Ingredients

• 8 ounces cream cheese room temperature *See note
• 1 cup sour cream
• 1 cup freshly grated Swiss cheese
• 6 slices cooked bacon crumbled
• 2 tablespoons chopped green onion
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled Ritz Crackers

Instructions

• Preheat oven to 350°F, and prepare a 1 ½ quart baking dish by spraying it with cooking spray.
• Mix the cream cheese, sour cream, Swiss cheese, bacon, onion, and black pepper together in a medium bowl and blend well.
• Spread mixture into prepared dish. Sprinkle crushed crackers over the top.
• Bake for 15 – 18 minutes. Serve with toasted baguette, crackers and freshly cut vegetables.

Notes

• An 8 X 8-inch baking dish can be used, but know that the contents will not fill it.
• You can use reduced fat cream cheese and reduced fat Swiss cheese if you’d like to reduce the calories.

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 8g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 343mg | Potassium: 163mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 0.4mg

This post was originally published on September 4, 2015. It has been updated in format and with pictures on October 24, 2024.

The post Hot Swiss Cheese Dip appeared first on Easy Recipes From Home.

I’m a sucker for the free chips and salsa at my favorite Mexican restaurant. I’m totally guilty of filling up on chips before the meal comes. One of my favorites has a choice of five different salsas for your chips, including the standard tomato-based salsas, pico de gallo, and salsa verde. I LOVED the salsa verde, and I knew I had to make my own homemade salsa verde recipe!

Salsa vs. Salsa Verde

If you know any Spanish, then you probably know that “verde” means “green”. Standard salsa, or salsa roja, is red because it is made with red tomatoes. Salsa verde gets that vibrant green color from tomatillos, which are small green fruits wrapped in a papery husk. 

Tomatillos have a bright, almost citrusy flavor. They are tarter than red tomatoes, though when they are roasted, they are sweeter. They are not spicy, though they are often combined with peppers in salsa verde for a spicy kick!

You should be able to find tomatillos at your neighborhood grocery stores or even a local farmers market.

Ingredients for Green Tomatillo Salsa

Gather together the following simple ingredients to make your salsa:

• 1 pound of tomatillos (remove the husks and rinse)
• 2 jalapeño peppers
• ¼ cup minced red onion (white onion is okay too)
• 2 fresh garlic cloves, chopped
• ½ cup cilantro, coarsely chopped
• 1/3 cup cold water (plus more as needed)
• Salt to taste

How to make this Tomatillo Salsa Verde Recipe

Making homemade salsa is quick and easy. This recipe takes less than 15 minutes, and even with time for the flavors to mature, it’s ready in under an hour!

First, let’s roast the tomatillos and jalapenos for added flavor.

Place an oven rack at the top of the oven and preheat the broiler on high heat. Line a rimmed baking sheet with tin foil and place the whole jalapeños on the foil along with the raw tomatillos with the stem sides down. Broil for 3-5 minutes until they are charred. 

Turn the tomatillos and jalapeños over and place under the broiler to char for another 3-5 minutes.

Make the Salsa

Using gloves, core the jalapeños, remove the seeds, if desired, and cut them into pieces. Put them into a blender or food processor. Place tomatillos into the blender also and scrape off any juice or seeds from the tin foil.

Add the onion, garlic, cilantro, and water and blend the tomatillo mixture. You can choose to make it as coarse or as smooth as you desire. At this point, you can add a bit more water to thin it out if you’d like. Add salt to taste.

Allow the salsa to sit for at least half an hour before serving to allow the flavors to meld. This recipe makes about 1 ½ cups of salsa!

FAQs

Is Tomatillo Salsa spicy?

This salsa is only as spicy as your jalapenos! Some peppers are mild, while others pack some serious heat! To keep your salsa on the mild side, omit any seeds, and be sure to use younger, mild peppers.

How do I store Tomatillo Salsa?

Keep this in an airtight container in the refrigerator. It will last anywhere from 3-10 days, based on proper storage! You may need to add a bit more water to thin it out before serving again.

Can you freeze homemade salsa?

Yes, homemade salsa will last up to 4 months when frozen! Store it in an airtight, freezer-safe container and leave about an inch of room for ingredients to expand.

Thaw the salsa by leaving it in the refrigerator overnight. Feel free to add a little extra diced onion and jalapeno before serving to freshen up the flavors.

What about canning? Can I can Tomatillo Salsa?

I’m not big into canning, but I know salsa is a great choice for those who are! Check out Ball Canning’s website for tips on canning with mason jars as well as a big batch recipe that works perfectly for canning. 

What should I serve with Tomatillo Salsa?

Obviously, this salsa is delicious as a dip with tortilla chips! I also enjoy it served with Tortilla Soup, Fish Tacos, drizzled over Nachos, and on top of Creamy Chicken Enchiladas!

More Homemade Salsa Recipes

• Salsa Casera or “homemade salsa” is a simmered fresh tomato salsa filled with flavorful spices. Whip up a batch of this, and you might never eat a single bite of your favorite store-bought salsa brand again!
• This delicious Peach Salsa is made with Roma tomatoes, chopped peaches, lime juice, onion, cilantro, and other seasonings. This is one of my favorite salsas!
• Avocado Corn Salsa is a great chip dip or topping for breakfast tacos or your favorite Mexican recipes.  Mix together corn, bell pepper, avocado, onion, cilantro, and lime for a flavorful bite!

Enjoy your chips and Tomatillo Salsa!

Print

Tomatillo Salsa

If you’re looking for a flavorful homemade salsa recipe for your next party, you’re going to want to try this bold Tomatillo Salsa! With just a handful of fresh ingredients, you’ll have the perfect chip dip or topping for your fiesta!

Course Appetizer

Cuisine Mexican

Keyword Tomatillo Salsa

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 45kcal

Ingredients

• 1 pound tomatillos husks removed, and rinsed
• 2 jalapeños
• 1/4 cup red onion minced. Can use white onion.
• 2 cloves garlic cut into pieces
• 1/2 cup coarsely chopped cilantro
• 1/3 cup water plus more if desired
• salt to taste

Instructions

• Place an oven rack at the top of the oven and preheat the broiler on high. Line a baking sheet with tin foil, and place the whole jalapeños on the foil along with the tomatillos with the stem sides down. Broil 3-5 minutes until they are charred. Turn the tomatillos and jalapeños over and place under the broiler to charr for another 3-5 minutes.
• Using gloves, core the jalapeños, remove the seeds, if desired, and cut into pieces. Place them into a blender. Add the tomatillos into the blender, and scrape off any juice or seeds from the tin foil.
• Add the onion, garlic, cilantro, and water and blend. You can choose to make it as coarse or as smooth as you desire. At this point, you can add a bit more water to thin it out if you'd like.
• Allow the salsa to sit for at least a half an hour before serving to allow the flavors to meld.

Notes

This recipe makes about  1 1/2 cups.
You may want to add more water to thin it out after storing any leftovers. 

Nutrition

Serving: 1serving | Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 129mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg

The post Tomatillo Salsa appeared first on Easy Recipes From Home.

Ready to serve a variety of appetizers for your next game day event, Cinco de Mayo celebration, or game night?
Put this easy appetizer recipe on your list.

What is White Queso made of?

If you know Spanish, you know “queso” means “cheese.” But Queso Dip isn’t just cheese, it is a Mexican-inspired dish made of creamy melted cheese with just a little bit of spice. To get a white cheese dip like the kind served in your favorite Mexican restaurant, use white American cheese. You should be able to find it in your local grocery store, but you may have to go to the deli counter to have some cut for you. 

Is Queso a Mexican dish?

This popular appetizer is a classic Tex-Mex dish, meaning it is inspired by Mexican food but is actually a uniquely American dish. In fact, many historians claim that the first Mexican White Cheese Dip was actually made and served in Arkansas!

There is an actual cheese called “Queso Blanco” but it is a crumbly white cheese used with refried beans and enchiladas due to its smooth melting ability and subtle flavor.

Is this cheesy dip spicy?

Our version of this classic dip contains jalapenos, which are a bit spicy, but not too overwhelming. The mildness of the cheese and milk helps balance out the spice.

Mexican White Cheese Dip Ingredients

Here’s what you’ll need to make this appetizer:

White American Cheese: As noted above, you may have to find this at your grocery’s deli counter. If you can’t find it, you can substitute Velveeta Blanco or Kraft White American Slices instead.

Milk and water: Use these to thin out the recipe to the perfect dip consistency. Using milk helps maintain the creaminess of the cheese as it thins and melts.

Jalapenos: You will need a jar of pickled jalapenos for this recipe. Make sure you keep the juice as you’ll need a tablespoon or two of it for the dip recipe.

How to make Mexican White Cheese Dip

To keep things simple, we’re using the microwave to make this easy melted cheese dip recipe. If you’d rather, you can melt your cheese in a saucepan on the stove top or in a double boiler before adding the rest of the ingredients. 

First, cut your cheese into cubes or slice it for faster melting. Then pour your milk into a microwave-safe bowl, followed by the cheese, water, jalapeños, and jalapeño juice. 

Heat the ingredients in the microwave in 2-minute intervals on medium heat and stir in between, making sure the cheese does not burn. Repeat this process two or three times to fully melt the cheese and combine the ingredients.

If you need to thin out the dip more, add a splash of milk and stir to combine. To up the spiciness, add more jalapenos. Serve this with your favorite tortilla chips!

Can this easy White Queso dip be made in a Crock Pot?

This is the perfect recipe to make in a slow cooker. Simply place cheese and other ingredients in the bowl of a slow cooker, then cover and cook on low until the cheese melts completely. 

Monitor the cheese and stir as it melts to combine the ingredients. If it looks too thick, add a little more milk to thin out the dip. You can also try this Crockpot Queso, which is similar but made with a different type of cheese.

Flavor Variations

• Spices – You can add in different spices, such as garlic powder, onion powder, cumin, or cayenne pepper. 
• Green Chiles- some people prefer diced green chiles to jalapenos in this dish. You could stir in a can of Rotel to add some diced tomatoes too!
• Meat- make this a heartier dip with some browned ground beef or Chorizo.

Can you freeze the leftover Queso Dip?

You absolutely can freeze this Mexican white cheese dip recipe. If stored properly in an airtight container or freezer bag, it can keep for 4-6 months in the freezer. The consistency may not be exactly the same when you thaw it, but usually adding a little milk or cream as it melts can help bring back that creamy smoothness.

Make it now for the football game or one of your Taco Tuesdays, freeze the leftovers, and you’ll have it ready for Cinco de Mayo!

Other Appetizers You’ll Love

You can see all our delicious appetizers here, but why not try a few of my favorites now?

• These Pimento Cheese Fritters with Pepper Jelly are out-of-this-world delicious! I didn’t think pimentos were all that good until I tried this recipe!
• Make a classic Holiday Cheese Ball and serve it with some buttery crackers and veggies for your upcoming holiday party! There’s just something nostalgic about a cheese ball at a holiday party! It also makes a great edible gift! AND it isn’t just for holidays, you can serve it whenever you’d like.
• This Eggplant Bruschetta will really shine and add a touch of class at your next get-together, as will these Figs with Goat Cheese and Prosciutto! Talk about simple but fancy!
• Arancini (Risotto Balls) are the perfect little fried cheese bite!

Dips and Spreads

If you need something more than Mexcian Queso for your party, try one of these other dips and spreads:

• Black Bean, Corn, and Feta Dip
• Hot Swiss Dip 
• Our delicious Guacamole
• Yummy Greek Tzatziki sauce for pitas, veggies, or even your favorite sandwich.
• My favorite Roasted Red Pepper Hummus is the perfect healthy but flavorful dip for your vegetable platter.

Print

Mexican White Cheese Dip/Mexican Queso

With only five simple ingredients, this is the best Mexican White Cheese Dip you will ever eat! Load up your chips with this deliciously cheesy dip; this Mexican White Queso recipe is the only appetizer you need when you're looking for easy recipes for your next game day!

Course Appetizer

Cuisine Mexican

Keyword Mexican White Cheese Dip

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 people

Calories 290kcal

Ingredients

• 1 pound white American cheese diced or shredded
• 1/3 cup milk
• 1/3 water
• 1 tablespoon picked jalapeño diced
• 1 tablespoon jalapeno juice

Instructions

• Pour milk into a medium microwavable bowl, then add cheese, followed by water, jalapeños and the juice.
• Heat in 2 minute increments (so it does not burn) and stir.
• Repeat 2-3 times or until fully melted.
• Add more milk if you want it thinner and more jalapenos if you would like a little more heat.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 4g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1333mg | Potassium: 123mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 0.2mg | Calcium: 807mg | Iron: 1mg

This post was originally published on 10/30/2014. It has been updated in format and with photos on 1/19/23.

The post Mexican White Cheese Dip appeared first on Easy Recipes From Home.

One of my favorite appetizers at game day parties is chips and a good queso dip! 

If you’ve been to a Tex-Mex restaurant then you’ve probably seen a version of this irresistible, meaty, homemade queso dip! This slow cooker recipe is easy to prepare for last minute gatherings and stays warm in the slow cooker either on the warm setting or low settings, too. Perfect for entertaining, snacking, and partying and feeding lots of people!

SAVE THIS EASY QUESO RECIPE TO YOUR FAVORITE PINTEREST BOARD! 

What is Queso?

I have a few delicious cheese dips on Hall Nesting for different occasions! My Mexican White Cheese Dip for a smooth, white option, perfect for dipping, topping tacos, drizzling over enchiladas and nachos.

Baked Mexican Dip is a great addition to a potluck of Mexican inspired dishes.
Better Than Velveeta Dip for those who don’t want Velveeta or the meaty add-ins.

Today’s recipe for my crock pot cheese dip is the cheesy, meaty, chunky dip you crave at game day parties. It’s the reliable appetizer that friends search for at the banquet table! With it’s smooth Velveeta, spicy Rotel, meaty sausage and kick of black bean salsa, it’s always a winner!

Slow Cooker Queso Dip Ingredients

• Velveeta Cheese:
  keeps the dip smooth and at a great melted consistency. 
• Rotel – diced tomatoes with green chilies:
  adds smokiness, sweetness, juiciness to this queso in a crock pot. 
• Black Bean Corn Salsa :
  there are many different jarred varieties at your local grocery store. Adds texture and a bit of crunch to this queso! 
• Mild Ground Pork Sausage:
  you can substitute other ground meat (chicken, turkey, ground beef), but if it doesn’t say sausage on the package, you may need to add additional seasoning. Want to increase the heat level? You can use a hot salsa, hot Italian sausage, Add some jalapeno peppers or chili powder, and top it with some green onions before serving. 

How to Make Queso In Crockpot

1. In a skillet over medium heat, cook pork sausage, breaking up the meat with spatula as it cooks. Drain some of the fat so the queso dip isn’t greasy. 
2.  Place all ingredients in a slow cooker on low setting. Give it a good stir and cover until the cheese is completely melted. Let the crock-pot® slow cooker do the rest of the work for a cooking time of one to two hours.
3. When ready to serve, set the crockpot to warm and occasionally stir to prevent lumps in the queso. 

How to store and reheat Crock Pot Queso Dip

It’s easy to store the leftover cheese dip. Once the queso is cooled to room temperature, pour into a freezable airtight container, leaving some empty space. Freeze for four to six months or refrigerate for up to 3-5 days in the refrigerator. To reheat, simply place the container back into the slow cooker and cook on low until warm, one to two hours, and you’re ready for your next party! 

What to serve with this Velveeta Sausage Dip

Plenty of options to serve with this cheese dip! Chips are the obvious necessity but you could also spoon over your favorite Tex Mex dishes: serve it on top of tacos, fajitas, burrito bowls, or grilled chicken. Serve with potato options (wedges or baked potatoes), raw vegetables (celery, carrots, cauliflower, broccoli florets), onion rings, or bread (pretzels, sourdough bread). 

Beer Cheese Dip

Fried Ravioli

French Dip Bites

BBQ Chicken Slider Melts

BBQ Chicken Burgers

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This delicious dip with Rotel tomatoes with green chiles, Velveeta, salsa, and ground pork sausage will remind you of your favorite Mexican restaurant.
It’s the best way to make an easy queso dip during football season, and is sure to be a real crowd pleaser!

Print

Crockpot Queso

This Crock Pot Queso is the ultimate appetizer for game day, barbecues, potlucks and parties! You only need four ingredients for this crowd favorite. Don’t forget the chips for this easy cheese dip!

Course Appetizer

Cuisine American

Keyword Crockpot Queso

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10 people

Calories 352kcal

Ingredients

• 32 oz. Velveeta Cheese cut into cubes
• 10 ounces Rotel diced tomatoes with chilis
• 16 oz. black bean corn salsa
• 1 lb. mild ground pork sausage cooked

Instructions

• Place all ingredients in the slow cooker. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours.
• Keep the slow cooker set to warm to serve.

Nutrition

Serving: 1person | Calories: 352kcal | Carbohydrates: 14g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 2025mg | Potassium: 543mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1143IU | Vitamin C: 1mg | Calcium: 538mg | Iron: 1mg

This post was originally published on 9/10/12. It has been updated in format and with pictures on 8/26/22.

The post Crockpot Queso appeared first on Easy Recipes From Home.

Dips are where it’s at!

Am I right?
There is nothing I like better than going to a get together – be it a pot luck, game day party, cookout, whatever and sitting around the appetizer table scooping up the dips.
There are so many and they’re just doggone delicious.

Save this Black Bean Dip to your favorite Pinterest Board!

I KNOW I’m not alone here.
It’s definitely one of the things I love most about get togethers.
The variety of foods is pretty spectacular because there’s usually something that everyone will love and pick as their favorite.
I’m pretty sure when you serve this as your next party appetizer that you’ll see people hovering over it and asking you for the recipe.

What do I need for this easy dip recipe?

• black beans
  make sure they’re drained and rinsed before putting them into the bowl.
• corn
  I use canned corn for this recipe, but fresh corn would be quite delicious as well. No need to cook it because it’s super delicious when it’s raw. Make sure you have enough for 1 ¾ cups.
• crumbled Feta cheese
  You can also purchase block feta and just crumble that into the bowl.
• green onions
• apple cider vinegar
• olive oil
• granulated sugar
• garlic powder

Corn Salad

How long will this corn salad keep for?
I suggest storing it in the refrigerator in an airtight container.
It should last 3-4 days this way.
That is, IF there ARE any leftovers to store in the fridge.

Dip Recipes

• Better Than Velveeta Cheese Dip
• Mexican White Cheese Dip
• Crock Pot Queso
• Beer Cheese Dip
• Baked Feta Dip
• Hot Swiss Dip
• Baked Mexican Dip

I really think you’ll love how easily and quickly this recipe comes together.

Appetizer Recipes

• Sheet Pan Beef Nachos
• BBQ Chicken Slider Melts
• Cheese and Charcuterie Board
• Fried Ravioli
• Deviled Eggs
• Baked Brie and Roasted Cherries

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This delicious Black Bean, Corn and Feta Dip is so easy to make! With just a few ingredients and lots of chips on hand for dipping, this party appetizer is one the whole crowd will fall in love with.

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Black Bean, Corn & Feta Dip

Black Bean, Corn and Feta Dip is an easy appetizer that's perfect for your any party or game day gathering. This mixture of canned corn, black beans, green onions, and crumbled Feta cheese, mixed with a sweet apple cider vinaigrette make it a perfect finger food for a hungry crowd. Be sure to serve it with plenty of chips for dipping!

Course Appetizer

Cuisine American

Keyword Bean Dip, Black Bean, Corn, and Feta Dip, Corn Dip, Dip

Prep Time 10 minutes minutes

Refrigeration 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 people

Calories 314kcal

Equipment

• large bowl

Ingredients

• 15 ounces black beans rinsed and drained
• 15 ounces corn drained
• 6 ounces crumbled feta cheese
• 2 green onions chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1/4 cup sugar
• 1/4 teaspoon garlic powder

Instructions

• Mix the black beans, corn, feta and green onions together in a bowl.
• Put the apple cider vinegar, olive oil, sugar, and garlic powder into a liquid measuring cup and mix very well. Pour over contents in the bowl and toss to coat completely.
• Cover with plastic wrap or put into a tightly sealed container and refrigerate for a minimum of 3 hours before serving.
• Will keep for about 3 days stored in the refrigerator in a tightly sealed container.

Notes

Makes about 4 ½ cups. 

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 42g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 319mg | Potassium: 444mg | Fiber: 8g | Sugar: 13g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg

This post was originally published 9/13/12 and has been updated on 10/13/21.

The post Black Bean, Corn and Feta Dip appeared first on Easy Recipes From Home.

Long story short I shared this Beet, Fig, and Goat Cheese Sandwich two weeks ago and then wanted to share this Better Than Velveeta Cheese Dip with you just in time for college football but as you can see that didn’t happen. My blog decided that it did not want me to post any new recipes and with me back to work part time and kids starting Mother’s Day Out I finally took a little break.

Now bring on the real reason you are here today. Football and cheese dip – two of my favorite things! I will say Auburn football has been on the back burner the past two seasons because of little ones. You see it’s really hard to get into a game when you are chasing around crawling babies or trying to keep them out out trouble. But I have actually gotten to watch the last two games so I am on cloud nine!

If you are like me you grew up on the Velveeta Rotel Cheese Dip. It was always at every gathering/party/shindig, etc. I mean I even asked if I could have a cheese dip fountain at our wedding instead of a wedding cake because CHEESE should be my middle name. The idea was obviously shot down, but that’s okay.

So in my quest to slowly transition us to a better lifestyle…don’t worry I’m not going fully natural that’s just not me. But I decided why not find a better thing to eat than velveeta – it says it’s cheese but what cheese sits on shelves for a year? Instead I decided let’s try it out with good ol’ American Cheese.

Try it out and let me know what you think!

Print

Better Than Velveeta Cheese Dip

Ingredients

• 1 cup half and half
• 1 pound yellow American cheese from deli, finely chopped
• 1 cup shredded Monterrey Jack cheese
• 1/4 cup Rotel tomatoes juice included

Instructions

• Heat half and half over medium/high heat in a small saucepan.
• Once simmering, reduce heat to low.
• Immediately stir in the American cheese in batches. As you stir in the cheese, increase heat to medium and whisk constantly while the cheese melts.
• Once done with American cheese, add in the shredded Monterrey Jack cheese. Still continuously stir.
• Once all the cheese is melted, stir in the Rotel tomatoes.

The post Better Than Velveeta Cheese Dip appeared first on Easy Recipes From Home.

I am all about dips, dressings, sauces…you get the drift. I don’t know what it is but they always seem to make a meal or snack better.

I can’t remember the first time I had this sauce but I am sure it was at the little hole in the wall gyro place Mama and I used to go to in Marietta. Speaking of gyros we had some yesterday from Which Wich that opened this week right by our house. Have you been there? Pretty cool place!

A couple of months ago John and I were craving burgers so I went to Fresh Market to buy some ground lamb which was on sale. I thought how perfect Greek burgers would be. So besides adding a few other ingredients I knew I wanted to make this sauce. And it was great. Since I could not perfect the picture of that burger the recipe got buried in my recipe notebook…aka what I like to call the black hole.

Recently though I was craving ranch dressing to go with some baked potato chips (yes a guilty pleasure of mine). But instead I opted for a healthier snack and pulled out the ol’ recipe notebook and found my scribbles for this Greek yogurt cucumber dip to pair with some pita chips…It’s all about balance right.

This sauce is super easy to make and can go perfectly with wraps too – wait til you see what I got coming up later this week so the extra sauce does not go to waste.

Menu of the Week

Mediterranean Wrap with Tzatziki

Pork Chops with Roasted Vegetables

Asian Chicken Meatballs with Pad Thai

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Tzatziki

Servings 2 cups

Ingredients

• 1 1/2 cups Greek yogurt
• 1 tablespoons fresh dill
• 1 garlic clove
• 1 cucumber
• 1 tablespoon lemon juice

Instructions

• Peel the cucumber and cut in half. Scoop the seeds out with a spoon. Roughly chop the cucumber.
• Place all ingredients into a food processor. Process until semi smooth.
• Serve with pita or vegetables.

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How was your weekend? John and I enjoyed our first date night out where our families weren’t the babysitters. Drinks and a movie was just what this mama needed! The other days were filled with watching Hell on Wheels. And when I say days I mean it. We almost got through 3 seasons….don’t judge I’m sure you’ve done that at some point. Right?!

I also started shopping for outfits for our family Christmas pictures which we will probably take in a few months.

Now even though National Zucchini Day was August 8 with my little man taking up most of my time my days have been a little backwards. The first time I made this spread was when I cooked John’s favorite salmon dish. This is one those appetizers that is good with some bread or crackers. I might or might not have eaten a few bites of it with a spoon – I plead the fifth.

The zest of the lemon helps to cut through the creaminess of this dish and the zucchini well that of course is the star of the show. Try it out and see for yourself!

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Creamy Parmesan Zucchini Spread

Ingredients

• 2 zucchini peeled
• 1 teaspoon fresh thyme leaves
• 3 ounces cream cheese softened
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice

Instructions

• Grate zucchini on large holes of box grater. Blot with paper towels to remove excess moisture.
• Heat skillet with about 2 tablespoons olive oil to medium high heat. Add zucchini and thyme. Cook stirring occasionally until light golden brown in spots, about 10 minutes.
• Transfer to bowl, add both cheese, lemon zest and juice. Stir to combine.

The post Creamy Parmesan Zucchini Spread appeared first on Easy Recipes From Home.

But before I get to this creamy hummus I want to mention that spring cleaning has officially happened at our house. I think the only reason it did happen (especially since I am 34 weeks pregnant) is because John went out of town hunting for a few days so I could take my time. AKA I watch a tv show and on the commercial breaks I do a chore. 

And boy did I feel quite refreshed with a clean house!

And then it rained. Most of the time I love rain – but when you have 3 dogs who have to be let out in the rain in a muddy backyard and then back into a house with clean kitchen floors I do not like the rain.

Hosea always walks on the towels placed down so his muddy paws  do not get everywhere. I cannot say the same for the boykins. I think they use their super powers to avoid those towels at all costs. But surprisingly I won the vicotry over the dogs and rain (mainly because I laid about 20 towels down over all the nicely cleaned floors).

Oh did I say I was going to talk about this hummus? Well yes I did.

During pregnancy my craving for it went a little overboard. And a specific kind too – Sabra’s Roasted Red Pepper Hummus. I am talking about having a whole wheat pita with hummus, turkey, cheese, and kale sandwich every day for lunch kind of craving.

After going through quite a few containers & spending a little too much on hummus I decided it was time to start making my own. I actually tried it out for the first time on my coworkers at our Super Bowl Party and they were all impressed.

I decided I will probably make it from scratch from now on since it’s super quick & easy and I always have all the ingredients on hand with the exception of chickpeas.

What’s your favorite kind of hummus? I saw one recently for a roasted beet hummus that I bet would be good!

Menu of the Week

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Roasted Red Pepper Hummus

Ingredients

• 1 - 12 fl. oz. jar roasted red peppers
• 1 can 15 oz. chickpeas, rinsed and drained
• 1/3 cup tahini paste
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 cup reserved juice from the jar of roasted red peppers
• Paprika optional

Instructions

• Combine first 6 ingredients in food processor. Pulse
• While pulsing add in the juice from bell peppers.
• Pour into bowl and mix in a few dashes of paprika for additional seasoning if desired.

The post Roasted Red Pepper Hummus appeared first on Easy Recipes From Home.

If you don’t know what I am talking about then you obviously don’t know me very well or watch SEC football. My Auburn Tigers beat #5 Missouri in the SEC Championship. And the cherry on the top – Michigan State knocked off the #2 Ohio State. What does that mean? Auburn in going to the National Title game!

So whether it’s for the National Championship game on January 6th, the Super Bowl, or just a fun little dinner party this is a quick cold dip to whip up! This dip is creamy with a little tang from the ranch mix and has a rich hint from the Shiner Bock. But you of course could use whatever beer you fancy!

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Beer Cheese Dip

Ingredients

• 2 packages of cream cheese softened
• 1/3 cup beer
• 1 packet of ranch dip mix
• 2 cups cheddar cheese
• 1 teaspoon dry mustard
• 1 tablespoon fresh chives plus extra for garnish

Instructions

• Combine cream cheese, ranch mix, cheddar cheese, dry mustard, and chives.
• Gradually stir in beer. Mix all together. Add in more beer if necessary.
• Garnish with some fresh chives and serve with pretzels and pita chips.

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Menu of the Week

Spicy Dr. Pepper Pulled Pork with Herb Cornbread

Roasted Red Pepper, Goat Cheese and Herb Spaghetti with Green Beans

Grateful Cowboy Pizza

Dessert: Strawberry Rhubarb Pie

The post Beer Cheese Dip appeared first on Easy Recipes From Home.