Tag Archives: appetizer

White pizza dip

 I’ve made this recipe from HowSweetEats.com twice.

The first time, I allowed the cherry tomatoes to become perfectly collapse and blend seamlessly into the super cheesy dip; this time, I kept the tomatoes a bit more in tact, so there were almost chunks of tomato in the dip.

Honestly, both were extremely excellent and it doesn’t even matter which way you go.


  • 1 pint grape tomatoes, halved
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 black pepper
  • 12 oz cream cheese, softened
  • 8 oz shredded mozzarella
  • 8 oz shredded provolone*
  • 1/4 cup shredded or grated Parmesan cheese
  • 4 garlic cloves, minced
  • 1/4 cup chopped basil
  • 1/2 tbsp dried thyme**
  • 1/2 tbsp chopped oregano
  • chips, crackers, or bread for dipping

*I used my Ninja vegetable cutter to chop up sliced provolone.

**Or use 2 tbsp fresh.

The thing about this dish is that it needs to be served immediately, or kept warm as it’s served, as it can harden up over time. 

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Chicken fajita Queso dip

I found a new, wonderfully easy and flavorful dip recipe.

I pinned it recently and my sister-in-law (to be) commented, “If you want to know what to bring to our house to dinner next time, bring this.” Always nice when decisions are made easier for you!

Thank you to InsideBruCrewLife.com for this one. I didn’t change a thing and it was perfect.


  • 2 tbsp olive oil
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 cup finely chopped chicken
  • 3 tbsp fajita seasoning mix
  • 1 pound Velveeta cheese, cubed
  • 1 (10 oz) can diced tomatoes with chilies (undrained)

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Baked chicken nuggets

The fiance found this one for me to try – I served them with honey mustard and ketchup dipping sauces, and chili cheese hot dogs. (What else would go with chicken nuggets? Comment and let me know, because I do not.)


  • 3 skinless boneless, skinless chicken breasts
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tbsp dried basil
  • 1/2 cup butter, melted

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Spicy eggplant salsa

I photocopied this recipe years ago from a magazine. I think it was Country Living, but I’m not certain. If you happen to know and can allow me to credit the source, please pass that info along.

This was surprisingly good.


  • 1/2 eggplant, sliced lengthwise into 3/4 inch slices
  • olive oil
  • 1/4 onion, diced
  • 1/2 (hot) red pepper with seeds removed, thinly sliced
  • 2 1/2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1/2 tsp paprika
  • 1/2 tomato, sliced
  • salt
  • 1/2 basil sprig, thinly sliced

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Buffalo chicken dip

This fantastic dip is more or less a combination of this recipe and this recipe. It can be baked or slow cooked in the slow cooker.


  • 6 cups finely shredded chicken
  • 2 cups cream cheese
  • 1 1/4 cups Frank’s hot sauce
  • 1 cup Ranch dressing
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Of course, blue cheese always goes with buffalo chicken dip too (and other buffalo chicken dishes) – you can either substitute the Ranch dressing for blue cheese dressing, or mix in some crumbled blue cheese into the mix.

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