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.

These first came across my radar back in the 90s when a movie by the same name was popular (Google it if you haven’t seen it- it is fabulous! Mary Stuart Masterson, Kathy Bates, Mary-Louise Parker, and of course Jessica Tandy– what a cast!) 

Being from Rhode Island, I had never heard of GREEN tomatoes, except of course unripe tomatoes on the vine. The movie piqued my interest, and I knew I had to try them.

Well, Southern food is hard to come by if you don’t live in the South! So, if you love these delicious tomatoes and can’t find them on the menu where you live, follow this recipe to make your own at home.

What are Green Tomatoes?

There are actually two types of green tomatoes: red tomatoes that haven’t yet ripened, and varieties that are naturally green when fully ripe.

So how can you tell the difference? Ripe green tomatoes feel soft when pressed, and often have stripes or other color variations. They taste very similar to ripe red tomatoes.

Unripened tomatoes, on the other hand, are much firmer to the touch, have a uniform pale green color, and have a tart, almost acidic flavor compared to ripe tomatoes.

Both can be eaten and taste delicious, but they are different than each other!

Where do I find Green Tomatoes?

Pick some unripe red tomatoes from your own garden, or look for them at your local farmers market in late summer/early fall. I was surprised when I found some at my local grocery store! If yours doesn’t have them, they might have some heirloom green tomatoes you can purchase, but you may have to go to a store with a wider variety of produce.

Ingredients for Fried Green Tomatoes

Here’s what you need to make these crispy tomatoes:

• Green Tomatoes
• Cornmeal
• Paprika
• Buttermilk
• Large egg
• All-purpose flour
• Oil (for frying)

Make sure to review the recipe card below for the amounts you’ll need of each ingredient.

How to make Southern Fried Green Tomatoes

This tasty little appetizer is pretty easy to make! Here’s how to do it:

1. Wash your tomatoes, then use a sharp knife (I like to use this serrated knife) and a cutting board to slice them into 1/2-inch-thick slices.
2. You’ll need three shallow bowls or dishes. Combine cornmeal and paprika into one, buttermilk and egg into another, and flour into another. Heat oil in a frying pan.
3. Dredge the tomato slices in the flour, then shake any excess off. Next, put the tomatoes into the buttermilk egg wash mixture and let them soak for at least a minute. Then coat the tomatoes in the cornmeal mixture. 
4. When the oil is hot, carefully place a few slices into the pan in a single layer, about three or four is good. Don’t overcrowd the pan or the temperature of the oil will drop. After you get a golden crust (about 3-4 min), flip and fry for another 3-4 minutes.
5. Place tomatoes on a paper towel to drain and repeat with the remaining slices.

Serve warm following the serving suggestions below!

Serving Suggestions

• Serve with a homemade or a store-bought remoulade sauce.
• Serve with pimento cheese. This spread adds a rich, cheesy flavor that pairs beautifully with the tanginess of the tomatoes.
• Place one slice of green tomato on a plate, sprinkle it with goat cheese, and top with another fried green tomato. Put in the microwave until the cheese is slightly melted. Drizzle with olive oil and balsamic vinegar.
• Make a  Crab Cake BLT with Fried Green Tomatoes on the side.
• For a more substantial meal, serve your tomatoes alongside a hearty dish like shrimp and grits.
• Or make a Southern Burger with Fried Green Tomatoes, Burger, Remoulade, Bacon, and Pimento Cheese.

Cooking Tip

How can you tell when the oil temperature is hot enough to cook the tomatoes? I like to throw a pinch of flour into the hot oil. If the flour sizzles, the oil is ready!

How to store Leftover Fried Green Tomatoes

Store any leftovers in an airtight container in the fridge for 1-2 days. Reheat in an oiled skillet or in the air fryer.

Love Southern Food? Try these recipes!

These easy recipes are straight from the South, or at least inspired by those famous Southern dishes!

• Baked Beans
• Maple Bacon Gravy
• Black Eyed Peas and Collard Greens Soup
• Pimento Cheese Fritters
• Creamed Corn

Print

Fried Green Tomatoes

Fried Green Tomatoes are the ultimate comfort food with a tangy twist! These golden brown, crispy, fried green tomatoes are a perfect summer appetizer or side.

Course Side Dish

Cuisine American

Keyword Fried Green Tomatoes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 297kcal

Ingredients

• 3 green tomatoes
• 1 1/4 cup cornmeal
• 3/4 teaspoon paprika
• ¾ cup buttermilk
• 1 large egg
• ⅓ cup flour

Instructions

• Slice green tomatoes into 1/2 inch slices
• Combine cornmeal and paprika into one bowl, buttermilk and egg into another, and flour into another.
• Dredge tomatoes in flour, dust off. Then put in buttermilk mixture, let soak for a minute.
• Heat oil in frying pan. Then coat tomatoes in cornmeal mixture.
• When oil is hot, carefully place a few slices into the pan. Don’t overcrowd the pan or the temperature of the oil will drop. After you get a golden crust, about 3-4 min and Flip and fry for another 3-4 minutes.
• Remove tomatoes and repeat with remaining slices.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 79mg | Potassium: 446mg | Fiber: 6g | Sugar: 7g | Vitamin A: 919IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 3mg

This post was originally published June 13, 2012 and has been updated in format and with pictures on July 11, 2024.

The post Fried Green Tomatoes appeared first on Easy Recipes From Home.

Whether it’s game day and you’re cheering for your favorite team, or you’ve got a crowd visiting for your next holiday party, chances are you need a standby appetizer to serve this fall. I’m always a sucker for good homemade cheese balls, and I love this one that includes my favorite combination of cranberries and pecans! With only a handful of simple ingredients and just a few minutes of prep time, this easy cheese ball recipe is a real crowd pleaser!

Why I Love this Classic Cheese Ball

You can make it ahead of time. Make this classic cheese ball recipe up to a week in advance (if you can keep from eating it while you’re waiting!)

It’s so easy to make! It literally only takes a few minutes to prepare, so you can focus most of your time on preparing other dishes or decorations for your party.

It’s easy to customize. I love this cheese ball as it is, but you could easily add other herbs and flavorings to please your palate.

Ingredients Needed to make a Cheese Ball

This recipe only requires simple ingredients!

• 8 ounces cream cheese, room temperature
• 1 cup shredded white cheddar cheese (I recommend freshly shredded cheese rather than the pre-shredded kind)
• 1 cup dried cranberries
• 2 tablespoons chopped fresh rosemary
• 1 cup chopped pecans
• salt and pepper to taste
• 1 tablespoon chopped fresh Italian parsley

How to make a Holiday Cheese Ball

This easy holiday appetizer only takes a few minutes of actual work to put together. Make sure you plan ahead for softened cream cheese before assembling the cheese ball as well as the refrigeration time needed to chill it.

1. In a large bowl or a stand mixer, combine cream cheese, cheddar, 3/4 cup cranberries, rosemary, ¾ cup of the pecans, salt and pepper. Mix until everything is incorporated, and form into a ball.
2. In a medium bowl, mix the remaining ¼ cup chopped cranberries, remaining ¼ cup pecans, and the parsley.
3. Roll the cheese ball in mixture until well coated. While you can serve the cheese ball right away, I recommend wrapping it tightly in plastic wrap and refrigerating it for at least 2 hours or even overnight for the best flavor.

Recipe Variations

Want to mix it up a little? Try one or more of these changes for different flavors:

• Add finely chopped green onions for color and flavor.
• Include fresh herbs and seasonings such as garlic powder, oregano, black pepper, Worcestershire sauce, or hot sauce.
• Use chopped almonds instead of pecans or use bacon bits instead of nuts!

What to Serve with Your Cheese Ball

Place your refrigerated cheese ball on a platter with a cheese spreading knife, as it will be too firm for dipping. Serve it with some of the following snacks:

• Assorted crackers (Ritz crackers, Club Crackers, Wheat Thins, Whole Grain Crackers, etc)
• Vegetables (carrots, celery sticks, cucumber slices, pepper slices, or other raw veggies)
• Bread (mini bagels, baguette slices, pita bread, crostini) Pretzels and sturdy chips (pita chips, bagel chips, etc.)

How do I make this recipe ahead of time?

Making this ahead of time is easy! Make the cheeseball as directed, except don’t coat it in nuts. Store it in an airtight container for up to a week. About an hour before serving, roll it in the chopped cranberries, pecans, and parsley, then return it to the refrigerator until you’re ready to serve it.

How long will my Holiday Cheese Ball last in the fridge?

You can store what’s left of your cheese ball in an airtight container in the fridge for up to 2 weeks!

Can I freeze this Cheese Ball?

Yes, you can freeze the cheese ball. Again, make the recipe as directed, but don’t roll it in the cranberry, nut and parsley mixture. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to a month.

To thaw, place it in the refrigerator overnight. Roll it in in the coating about an hour before serving and return to the fridge until you’re ready to serve it.

Need more Holiday Appetizers?

If you want more delicious appetizers to serve at your party, try one of these recipes:

• Caprese Tart
• Eggplant Bruschetta
• Figs with Goat Cheese and Prosciutto
• Arancini (Risotto Balls)

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Holiday Cheese Ball

This Holiday Cheese Ball is the perfect easy appetizer for entertaining! Cheeses, dried cranberries, rosemary, and pecans pieces, make for a colorful, and very tasty recipe that requires very little work.

Course Appetizer

Cuisine American

Keyword Holiday Cheese Ball

Prep Time 10 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 people

Calories 445kcal

Ingredients

• 8 oz. cream cheese softened
• 1 cup shredded white cheddar freshly shredded from a block is preferred
• 1 cup dried cranberries roughly chopped, divided
• 1 cup chopped pecan pieces some chopped fine, divided
• 2 tablespoons chopped fresh rosemary
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

• In a large bowl or stand mixer, add the cream cheese, cheddar cheese, 3/4 cup of the cranberries, 3/4 cup of the pecan pieces, rosemary, salt and pepper, and mix until everything is incorporated. Form the mixture into a ball.
• In a medium bowl, mix together the remaining 1/4 cup of cranberries, remaining 1/4 cup of pecan pieces, and parsley. Roll ball in mixture until it is completely coated.
• Cover tightly with plastic wrap and refrigerate for at least 2 hours (or overnight for best flavor).

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 25g | Protein: 16g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 244mg | Potassium: 580mg | Fiber: 10g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg

This post was originally published November 16, 2017. It has been updated in format and with pictures on November 2, 2023.

The post Holiday Cheese Ball 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!

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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.

This combination of flavors is one of my favorites! I love to use it in all sorts of recipes, from Caprese Chicken to a Caprese Burger, I can find a way to turn most things into a Caprese dish! But what exactly is Caprese?

What is Caprese?

If you’re not familiar with it, caprese refers to a salad made up of fresh mozzarella cheese, tomatoes, and basil or basil pesto. You can serve caprese as a pizza, pasta, or sandwich as well.

Supposedly the Caprese salad is named after the island of Capri, which is where this dish originated. Some say it’s also an homage to the Italian flag, with its colors of red, white, and green! I don’t know if that’s true, but it’s a fun story!

What ingredients do I need to make Caprese Tarts?

This savory tart recipe is made with fresh ingredients from the grocery store! Here’s what you need to make this great appetizer:

• 1 puff pastry sheet
• 1 ½ cups cherry tomatoes and/or yellow sunburst tomatoes
• 1 cup shredded fresh Mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 6 large fresh basil leaves
• Olive oil
• Balsamic glaze

How to make this Tomato Puff Pastry

This appetizer looks and tastes a bit fancy, but it’s such an easy recipe to make! Your guests never have to know you didn’t spend hours in the kitchen!

1. First, thaw the puff pastry sheet for 30-40 minutes. Preheat your oven to 400 degrees F.
2. Grease a baking sheet (or line it with parchment paper), and unroll the puff pastry dough so it lays flat. Press together any seams that might have come apart. Use a rolling pin (gently) if necessary to spread the dough.
3. Bake for 15-20 minutes or until the edges of the pastry are golden brown, then remove it from the oven and let it cool for a few minutes.
4. Sprinkle the puff pastry with the Mozzarella cheese. Slice the fresh tomatoes in half, then spread them over the pastry shell on top of the cheese. Then sprinkle and Parmesan cheese over the tomatoes. Bake for 3-4 minutes or until the cheese melts.
5. Remove from the oven and garnish with basil. Drizzle a little olive oil and balsamic glaze over the top of the tart, then cut into pieces to serve!

Are these tomato tarts served warm?

These are best served warm when the cheese is still melty. But if you prefer, you can eat them at room temperature too.

These tarts make a perfect light summer dinner. Serve them with a big green salad and call it a night! Finish the evening off with a nice glass of wine or this Summer Rosé Sangria.

Substitutions

Can I use phyllo dough instead of puff pastry?

You should not substitute phyllo dough in this recipe. While phyllo dough and puff pastry are very similar, they have different ingredients and are used for different things. The puff pastry has layers of fat which makes it light and fluffy when baked. Phyllo dough is thin and much flakier.

Your recipes will turn out best if you use the correct pastry dough for the job!

However, phyllo dough is perfect for making Baklava! So, you can use it to make this fantastic dessert.

Can I use dry basil for this recipe?

Don’t use dry basil- the best thing about this recipe is the flavor of all the fresh ingredients. Dry herbs will not give the same result for this recipe.

What kind of mozzarella cheese should I use?

Whole-milk mozzarella cheese has the most full flavor, and it melts so nicely! You can use part-skim, but either way, I recommend freshly-grated cheese rather than the pre-bagged kind.

How to store leftover Caprese Tarts

These tarts store well in the fridge for 2-3 days in an airtight container. The tart shell may get a bit soggy the longer you have them, so they are definitely best served fresh.

More Tomato Recipes

If you’re looking for ways to use up those garden-fresh tomatoes, I’ve got the perfect recipes for you!

• Tomato, Onion, and Bacon Pie is a Southern classic dish! I decided to add my own twist with caramelized onions, bacon, and lots of cheese. I think this could take a blue ribbon at a state fair if you get my drift. You might want a couch nearby after you have a slice, though – we are talking full food coma – but it’s oh-so worth it!
• Need a light summer salad? Try this Cucumber Tomato Salad. The crisp cool cucumbers combined with the bursting tomatoes are just the beginning of this salad. Add in the crunch of the onions, the saltiness of the feta, and this tangy vinaigrette, and you have one heck of a salad.
• You can use canned tomatoes in this luscious Tomato Tortellini Bisque. With heavy cream and cheesy tortellini, this is comfort food, elevated!
• Do you grow green tomatoes? Fried Green Tomatoes are another Southern classic side dish. Dip tomato slices in cornmeal, flour, and buttermilk, then fry ‘em up for a delightful bite!

Enjoy this easy summer tart with fresh garden tomatoes, cheese and fresh herbs from your garden!

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Caprese Tart

This Caprese Tarts recipe makes the perfect savory appetizer for parties and gatherings! A flaky puff pastry tart shell is topped with juicy summer tomatoes, basil leaves, fresh mozzarella cheese, and a tangy balsamic glaze. Delight your guests with these tasty appetizers at your next party!

Course Appetizer

Cuisine American

Keyword Caprese Tart

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Thawing time 40 minutes minutes

Total Time 1 hour hour 9 minutes minutes

Servings 9 servings

Calories 204kcal

Ingredients

• 1 puff pastry sheet
• 1 1/2 cups cherry and yellow sunburst tomatoes cut in halves*
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 6 large basil leaves cut into thin pieces
• Olive Oil
• Balsamic glaze optional

Instructions

• Thaw the puff pastry for 30-40 minutes. Preheat oven to 400 degrees.
• Grease baking sheet and unroll puff pastry to lay flat. Press together any of the seams that might have come apart.
• Bake for 15 minutes or until golden brown.
• Remove from oven. Allow to cool for a few minutes. Can press down on gently if pastry is too puffy. Sprinkle the mozzarella cheese on top of the pastry. Cover with the tomatoes, and then sprinkle with the Parmesan cheese. Bake for 3-4 minutes until cheese has melted.
• Remove from oven and garnish with basil. Drizzle a little olive oil and balsamic glaze and cut into pieces for serving.

Notes

*You can substitute grape tomatoes as well.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg

This post was originally published February 20, 2015. It has been updated with pictures and in format on July 6, 2023.

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From your typical Mexican White cheese dip like you’d find at your local Mexican restaurant, a Baked Mexican Cheese Dip, or your go-to Rotel dip that you find at every football party, I’ve collected plenty of spicy dip recipes. But sometimes you just need a plain and simple salsa recipe! I mean jarred salsa just doesn’t cut it anymore.

So when I discovered Blogging for Books and found a whole book dedicated to salsas, I knew this was my chance.

Salsas and Moles by Deborah Schneider contain over 60 recipes of Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and more.

This book was full of tips on working with chiles and some essential pantry ingredients to have on hand. I love how informative it was and how it breaks down into sections of classic table salsa, hot salsas, moles and enchilada salsas, salsa for tacos, chunky salsas, and botanas. And for those new to making salsas from scratch she includes a guide to fresh and dried chile peppers.

The introduction spoke to me. She said “every Mexican cook…has a special secret salsa recipe.” And this Salsa Casera, which is a simmered fresh tomato salsa has now become mine.

Salsa Without Chips?

So you know how we all like to eat our salsa with tortilla chips? Well, apparently this is not the case in Mexico unless you’re in tourist areas. Now, I love my chips and salsa so I’ll gladly keep that tradition anyway!

Ingredients for Salsa Casera

Gather together your ingredients to make this delicious salsa. You’ll need the following:

• 2 cups of water
• 3 teaspoons kosher salt
• 6 medium tomatillos, husked and washed
• 3 medium Roma tomatoes
•  ½ white onion, diced
• 1 whole clove (optional)
• 4 large cloves of garlic
• 1 jalapeno, stemmed
• 1 chile de arbol, stemmed
• 1 tablespoon minced cilantro (optional)

What if I can’t find a Chile de Arbol or other ingredients?

It is true that some of these ingredients aren’t on the shelves of your local grocery store. Dried chiles aren’t exactly a kitchen pantry staple! If you have a specialty grocery store or one that carries international food, you may have better luck.

You can also order online. There were some neat online resources given in the book for finding certain dried chiles, canned goods, dried beans, and cheeses. I actually have ordered some cheese from one of the places before for some of my recipes.

If nothing else, you can substitute ¼ teaspoon cayenne pepper for the chile de arbol.

How to make Salsa Casera

In a 2-quart saucepan, combine the water, 2 teaspoons of salt, tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring this to a simmer over medium heat and cook gently for about 10 minutes or until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart.

With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid.

Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. This is NOT a chunky salsa.

Cool completely. Stir in the cilantro, then taste and adjust the seasoning as desired.

What is Salsa Casera used for?

This is a very typical salsa that goes well with all kinds of basic Mexican dishes. It is a very mild salsa that you’ll find in most homes throughout Mexico!

Serve this all-purpose table salsa on my Beef Enchiladas or pour it over your own enchiladas or burritos. Some other serving ideas are to add it to scrambled eggs or homemade chicken noodle soup for a little kick and flavor!

How to store your Salsa

Keep your cooked and cooled Salsa Casera in an airtight container. Reuse a lidded glass jar or another container. I don’t recommend plasticware as tomato-based dips and sauces tend to stain them. But if plastic is all you have on hand, spray the inside of the container with some cooking spray and that will help minimize the stains from the tomatoes. I do this for pasta sauces as well!

Can you freeze Salsa Casera?

Yes, you can absolutely freeze salsa! Place it in a freezer bag for up to 3 months. After that, the flavors start to break down.

More Mexican-Inspired Dishes

• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food! 

• You’ll love my Spicy Tequila Shrimp Tacos, stuffed with Mexican Rice and Cilantro Lime Cream.

• This Mexican Corn Salad is dressed in a fresh lime cumin vinaigrette. It’s so good!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef, homemade taco seasoning, and your favorite ingredients for a delicious twist on an old favorite.
• If you love your margaritas, you’ve got to try this Skinny Sparkling Margarita or these tart Frozen Cherry Margaritas.

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Salsa Casera

Salsa Casera 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!

Course Appetizer

Cuisine Mexican

Keyword Salsa Casera

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 17kcal

Ingredients

• 2 Cups Water
• 3 Teaspoons Kosher Salt
• 6 Medium Tomatillos Husked And Washed
• 3 Medium Roma Tomatoes
• ½ White Onion Diced
• 1 Whole Clove Optional
• 4 Large Cloves Garlic
• 1 Jalapeño Stemmed
• 1 Chile De Arbol* Stemmed
• 1 Tablespoon Minced Cilantro Optional

Instructions

• In a 2-quart saucepan, combine the water, 2 teaspoons of the salt, tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring to a simmer over medium heat and cook gently for about 10 minutes, until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart.
• With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid.
• Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. Cool completely.
• Stir in the cilantro, then taste and adjust the seasoning as desired.

Notes

Author’s Notes: Quick to make and infinitely useful, this very typical salsa is made in every home in every region of Mexico in some form or another. You can use salsa casera as an all-purpose table salsa, and it is ideal for all kinds of basic, home-style cooking (see Serving Ideas). I consider this a very mild salsa, but to throttle back the heat even more, substitute chiles such as Anaheim and dried guajillo for the jalapeño and chile de arbol. Conversely, double the chiles for more kick.

*My Notes: Because it can be hard to find chile de arbol and dried guajillo at most grocery stores I also tried out the recipe by substituting 1/4 teaspoon cayenne pepper.

This recipe makes 2 ¼ cups of salsa. Nutritional information has been calculated for ¼ cup per person. 

Nutrition

Serving: 1serving | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 780mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.3mg

This post was originally published 4/1/16. It has been updated in format and with pictures on 2/10/23.

Disclaimer: I received this book from Blogging for Books for this review. I did not receive any compensation for this review and all opinions are my own.

Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Book Cover Photograph copyright © 2015 by Maren Caruso

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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.

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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.

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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!

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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.

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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.

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Disclosure: This post is sponsored by Jennifer’s Kitchen Pepper Jelly. All opinions and thoughts are 100% my own.

Well we also like frying things of course. That’s why I made these Pimento Cheese Fritters with Pepper Jelly. You all know how I have my little food “to cook” notebook and bucket list.  Well making these little nuggets of cheesy goodness have been at the top of the list for some time. But I just never got around to it.

And when I finally did I couldn’t decide if it was the best or the worst decision I’ve ever made because I can guarantee that you won’t just have two. I might have had a plate of these after I shot the photos.

I was first introduced to pepper jelly via my mother in law years ago. At most holidays she has a classic cheese platter and then some cream cheese covered in pepper jelly as another appetizer. And that’s just when the love affair began.

I also realized then I was pretty picky about pepper jelly. Some were too sweet. Others too spicy. Enter Jennifer’s Kitchen Pepper Jelly into the picture. I hate to use the words life changing. But when I find a brand I love (kinda like my Tazo Chai Tea) I don’t switch to another.

It is known to be ‘Farmer’s Market Fresh’. And you can tell. It is the perfect mix of sweetness with a little heat. And it doesn’t linger too long like some pepper jelly does. The 5 flavors include Confetti, Holiday, Peach, Strawberry, Hot Confetti, and also Low Sugar options.

One of the other great things about this brand is they give you a ton of recipes to use it with. Whether you plan on using it for appetizers, main dishes, desserts or obviously with some Pimento Cheese Fritters won’t be able to eat enough of this stuff. So be sure to go grab a few jars – I doubt you’ll be able to resist only getting one.

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Pimento Cheese Fritters with Pepper Jelly

Servings 30

Ingredients

Pimento Cheese Fritters

• 2 cups grated sharp white cheddar cheese
• 1 cup grated sharp cheddar cheese
• 4 ounces cream cheese at room temperature
• 3/4 cup mayonnaise
• 1/4 cup jarred pimento peppers
• 1 cup flour
• 2 cups buttermilk
• 1 1/2 cup panko bread crumbs

Instructions

• Make the fritters: combine the white cheddar, yellow cheddar, cream cheese, mayonnaise, and pimento peppers. Chill in fridge for at least 2 hours.
• Form the mixture into 1-inch balls (a melon scooper is helpful). Place onto parchment lined baking sheet.
• Place flour, buttermilk, and panko into 3 separate dishes.
• Roll each ball in the flour, shaking off any excess flour. Then dip in buttermilk. Then roll around in panko. Repeat buttermilk then panko to make sure the whole ball is covered. If not it will leak out while frying. Repeat until all balls are covered.
• Return to fridge for 30 minutes.
• Heat oil in fryer or in large pot to 350 degrees. Fry the pimento cheese balls 5-7 at a time - not overcrowding the fryer/pan. Fry for 3-4 minutes, until golden brown. Remove with skimmer and place on paper towel lined plate. Repeat until all are fried.
• Serve with pepper jelly and crackers.

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