Dill Pickle Dip

Photo from Cooking with Carlee

Dill pickles have become a full-blown obsession in my kitchen lately. I’ve always liked them, but recently I find myself thinking about them constantly. Maybe it’s the endless stream of social media recipes featuring dill pickle everything, but once I started seeing dip after dip in my feed, I knew I had to try one.

This version caught my eye because it seemed a little different from the others, so I made it for book club night. Blueberry absolutely loves dill pickles too, perhaps she’s been influencing me.

One thing I learned quickly: this recipe makes a lot. I cut it in half and still ended up with roughly two cups of dip, so the full recipe would be perfect for a larger gathering.

A few things I’d recommend if you make it:

1. Use finely shredded cheese. I used a thicker shred, and the dip felt a bit too cheese-forward. I preferred the flavor when the cheese stayed in the background instead of competing with the pickles.

   The thicker shreds also changed the texture more than I expected.

2. Go easy on the bacon bits. I didn’t add the full amount called for, and I’m glad I didn’t. Too much bacon started to overpower the dill pickle flavor.

   I actually ended up adding extra pickle seasoning to bring the pickle taste back to the front.

I couldn't find Pickle de Gallo from Grillos. I used their chips instead and pulsed them up in the food processor.

Overall, this was a fun, crowd-friendly dip with plenty of pickle flavor. If you’re currently riding the dill pickle trend like I am, it’s definitely worth adding to your snack rotation.

Dill Pickle Dip

Recipe from Instagram (can't remember the account)

Makes A TON

24 oz sour cream

8 oz Whipped cream cheese

1 container of Pickle De Gallo by Grillos

2 c shredded cheese (Mexican blend or Monterrey are best)

Package of bacon bits

One Dano's dips packet (Dill if you can find it)

Mix all this together and let it sit for a couple of hours before serving.

Mexicali Dip

Back in March, I was assigned the appetizer. Simple enough… until life threw me a curveball and I ended up in PT rehab. Plot twist: book club came to me, which was amazing—but my appetizer plans? Not so much.

Fast forward to last night, when I was finally back on hosting duty. I told the ladies I’d be making the appetizer I intended to bring in March—because I’m nothing if not committed to delayed culinary follow-through.

I've made something similar in the past, but it didn't stand up to this one.

This one? A definite upgrade.

I genuinely loved everything about it. It was creamy, flavorful, and had just enough kick to keep things interesting. That said, when I make it again—and I will—I’d dial back the taco seasoning or opt for a low-sodium packet. As it sat, it felt like the salt lick of settled at the bottom, and a little less would go a long way.

I skipped the tomatoes (because apparently grocery shopping is optional now), but I did add green chiles, which turned out to be a fantastic decision. They brought a subtle heat and extra depth that really made the dip pop.

All in all, this is a crowd-pleaser through and through. Easy to throw together, big on flavor, and perfect for sharing. Highly recommend—just maybe keep a light hand on the seasoning.

Mexicali Dip

Recipe from Noshing with the Nolands

Serves 10... easily

• 1 (8 oz) block cream cheese, softened
• 2/3 c sour cream
• 1/2 c picante salsa
• 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 c shredded Monterey Jack cheese
• 1/3 c green onions, divided
• 1/3 c chopped black olives, divided
• 1/3 cup chopped fresh tomato, divided
• 1 to 2 T canned jalapeno or green chile chopped (optional)

Combine cream cheese, sour cream, salsa, and taco seasoning in a food processor. Pulse until smooth and creamy. Pour into a medium bowl

Stir in the shredded cheese.

Reserve 1 tablespoon each of the green onions, olives, and tomato for the garnish. Stir in the remaining olives, tomato, and onions, and jalapeno or green chile if using. Add garnish to the top, as pictured above.

Refrigerate for at least 30 minutes, and up to a day, before serving. Serve with chips and/or veggies.

Salami Boursin Roll Ups

I'm always looking for a lower carb snack or appetizer. For Book club this month I was up for the appetizer. I thought this would be a nice, easy and delicious appetizer. I was right. 

It's a bit of pain in the arse to make. My rolling skills are not what they should be. Cutting it was a pain as well. When I make this again for myself, or for some occasion, I'll simply roll each salami with the cheese and olives and put a toothpick through them. It might be easier. 

Salami Boursin Roll Ups

Recipe found on Instagram

Makes as many as you want

Salami

Boursin or cream cheese

Green olives, chopped tomatoes, for center are optional

 Lay out a large piece of cling film on a flat surface

Layer 200g salami on top - with each piece overlapping the next - until you form a rectangle

Carefully roll a rolling pin over everything to smush it together a bit

Spread cheese on top - right to the edges

Sprinkle with veg of choice

Carefully roll it up, and wrap tightly in the clingfilm

Refrigerate until needed - a few hours minimum is great but overnight is even better!

When ready to eat - simply slice up with a sharp knife

You can serve on crackers or put skewers through each slice

Spanish Olive Pimiento Cheese Spread

Phot from Melissa's Southern
Style Kitchen

It was book club this week and my turn to bring an appetizer. I found this lovely spread and thought it would be perfect for the girls. 

I had a hard time imagining this dip though with JUST mayo. That seems odd to me. I think this may be a take on pimiento spread, but I needed it to have something extra. So, I added 8 oz of cream cheese. It was perfect. 

Spanish Olive Pimiento Cheese Spread

Recipe from Melissa's Southern Style Kitchen

Serves 3

• 1 lb sharp white cheddar cheese shredded
• 1 3 oz jar pimento stuffed green olives, drained well and roughly chopped (Reserve 1 Tbsp juice)
• 1 cup real mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 2 green onion finely chopped

Shred the cheese, set aside.

In a medium-size mixing bowl whisk together the mayonnaise, reserved olive juice, garlic powder, onion powder and dry mustard.

By hand mix-in the shredded cheese, chopped olives and green onion. Mix until fully combined.

Place into an airtight container and chill for 3 hours or overnight.

Serve with sesame crackers, crostini or pita triangles.

Smoked Salmon Spread

Photo from Food.com

Last night was Sunday dinner. It was a Scottish Burns Supper. If you need to know what that is, check this out. 

My job was to bring a Scottish appetizer. Turns out Scotland is not the land of interesting appetizers. Soup. Soup seems to be the main starter. They also like Smoked Salmon! 

This was a great recipe. I accidentally didn't buy enough smoked salmon and frankly, I think it was better with only 4 oz of salmon. I'm not a huge fan of the smokey flavor in salmon so it worked for me. 

Burns Supper attendees enjoyed it and gave great praise.

Smoked Salmon Spread

Recipe from Food.com

Makes 2 cups

• 12 ounces cream cheese, at room temperature 
• 1/3 cup sour cream
• 1 tablespoon fresh lemon juice
• 6 dashes Tabasco sauce
• 3 scallions, white and green parts, thinly sliced 
• 3 tablespoons capers, rinsed and drained 
• 8 ounces smoked salmon, coarsely chopped 
• 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
• fresh ground black pepper
• fresh dill, for garnish 
• crackers or breadstick, for serving

Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.

Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.

Garnish with the dill and serve chilled or at room temperature with crackers.

Queso Blanco White Queso Dip

I was on appetizer duty for book club this month. I found my small crock pot in the garage and thought I'd make queso. You need to keep it warm you know 

This was a great recipe. I didn't add the jalapenos because we have on book clubber who's not a fan of heat. It definitely would have been more flavorful. 

I could eat queso all day, and I'd make this one again.

Queso Blanco White Queso Dip

Recipe from Julie Blanner

Serves 8

• ½ pound white American cheese cubed
• ½ c heavy cream
• ¼ c tomato chopped
• ½ fresh jalapeno chopped

On the stovetop in a saucepan over medium-low heat, melt cheese and heavy cream until smooth. Or, place in your mini slow cooker on LOW for 1-2 hours.

Stir in tomato and jalapeno.

HOW TO STORE

Room Temperature – While you can leave this queso blanco out at room temperature for up to two hours, it won’t stay warm, smooth and creamy unless it’s heated in a crockpot or on the stove!

Refrigerator – Store the white queso dip refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave or on the stovetop and add more milk, if needed, to thin the queso blanco dip.

Cucumber Hummus Bites

Another month. Another book club. My course to provide was appetizers this time. Kathy was hosting which meant Rowland would be there. And since he too had the big D and we're both trying to eat low carb, low Glycemic, low everything, I thought an appetizer that was on the healthier side would be better. 

I "tested" this appetizer earlier in the week and OH...My... GAWD! I've found myself a new snack. I think I might survive without my chips. 

These little discs of goodness are best served as cold as possible on a hot day, which was what we kinda had. The little bite size treat is a delicious combination of crisp cucs, creamy hummus (I use Boarshead), salty kalamata olives, fresh tomatoes and finishing with feta.

This week I also used Persian cucs. Sliced them lengthwise. Carve out the center seeds. Fill that trough with hummus, then sprinkle the olives, tomatoes and feta. Then eat them like a pickle. So good. 

Cucumber Hummus Bites

Recipe from Noshingwiththenolands.com

Serves 4

• 1 English cucumber sliced
• ½ c hummus  
• Kalamata olives (I added this to the recipe)
• 9 cherry tomatoes cut in half
• ¼ c feta cheese crumbled
• Fresh parsley to Taste
• Salt and pepper to taste

Wash and dry the cucumber and tomatoes.

Slice the cucumber lengthwise. Scoop out the pulp.

Dice the kalamata olives and tomatoes in small dice. 

Spread hummus on the cucumber boats. Sprinkle with tomatoes, Kalamata, parsley and feta.

Cheesy Onion Rings

Photo from
kristysketolifestyle

This weekend was girls weekend at Kathy's cabin. I was responsible for appetizers on Saturday night. 

I have seen this recipe several times on Instagram and I really wanted to try it. 

I used a silicon donut baking pan so I can make sure the melty, cheesy goodness comes out. 

I'm really not sure what went wrong with these. They never crisped up. I had them in a 400F oven for almost 30 minutes. I want to try them again and maybe use less cheese. 

They were tasty to be sure. And they are a great low carb treat. 

Cheesy Onion Rings

Recipe from 

kristysketolifestyle

 (Instagram)

Makes 12 onion rings

• 1 & 1/2 cups shredded Colby Jack cheese
• 12 onion slices
• seasoning salt to taste

Preheat oven to 375F. 

Place half of the shredded cheese in each ring of a donut pan.

Add an onion slice to each one.

Top with remaining cheese and then sprinkle on some seasoning salt.

Bake for 20-25 minutes.

*Let cool a bit before transferring to a paper towel to drain up the excess grease.

Beef and Cheddar Cheeseball

This month for book club, I was on the hook to bring an appetizer. I like to try something different instead of buying a premade at the store. And I like to mix it up. I don't like brining the same thing every time. 

Dried beef is a funny thing to me. I remember my grandma making chip beef gravy that we'd put over toast. Some folks call that S.O. S. I've only ever used it in dips and wondered if this would be a good thing to have in my preparedness kit. 

This was a delicious appetizer. DO NOT salt this immediately. That chip beef has a ton of salt in it. I didn't salt it at all and yet it turned out a little salty. 

What did I change: 

1. I didn't make a ball. I know. GASP. I put it in a dish and called it good. 

2. Because I didn't put it in a ball, I didn't use the pecans.

Beef and Cheddar Cheeseball

Recipe from Melissa's Southern Style Kitchen

Serves 12

• 1 1/2 cups pecans toasted & chopped
• 2 8 oz softened cream cheese
• 1 1/2 Tbsp mayonnaise
• 1 tsp lemon juice
• 1 Tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 2.25 oz jar dried beef i.e. Armour
• 4 chopped green onions
• 1 cup shredded sharp cheddar cheese

Preheat the oven to 350°F. Toast the pecan pieces for 6-8 minutes. Set aside to cool.

In a medium mixing bowl, cream together, the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until light and fluffy.

Chop the dried beef and finely chop the green onions. Add to the cheese mixture then whip it in just until blended, to avoid pureeing the onion.

Mix in the shredded cheddar cheese by hand using a large spoon or spatula.

Shape into a ball. Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.

Roll the chilled cheese ball in the toasted chopped pecans and serve with assorted crackers, veggies or pita chips.

Olive Cheese Ball with Parmesan Toasted Walnuts (158 of 150)

Photo from Yellow
Bliss Road

I had appetizer this month for book club. I wanted something that traveled easily as book club was supposed to be at Kathy's. Turns out mother nature had other plans and we had book club at my house. 

This cheese ball is as good as any cheeseball. The olives make it especially delicious I think. I'd make this again in a heart beat. 

Olive Cheese Ball with Parmesan Toasted Walnuts

Recipe from Yellow Bliss Road

Serves 6

• 2 8- ounce packages cream cheese softened
• 2 c freshly shredded cheddar cheese
• 2 green onions finely chopped
• 1 T Worcestershire sauce
• 1 2.25- ounce can sliced black olives chopped
• 1/2 c pimento stuffed green olives chopped
• Salt & pepper to taste

Coating:

• 2 c finely chopped walnuts
• 1/4 c butter melted
• 1/2 c grated Parmesan cheese
• 1/2 tsp garlic salt
  

Toasted Walnut Coating:

Preheat oven to 350 degrees F.

Combine ingredients for the coating (walnuts, melted butter, grated Parmesan and garlic salt) and spread evenly onto a parchment or foil-lined rimmed baking sheet.

Bake for about 15 minutes or until golden, stirring every 5 minutes. Cool Completely.

Cheese ball:

In a large bowl, stir together softened cream cheese, cheddar cheese, green onions and Worcestershire sauce until well combined. Stir in olives.

Cover and chill for at least one hour.

Remove from the refrigerator and form cheese mixture into a ball shape. Roll in toasted Parmesan walnuts, coating completely. Wrap in plastic wrap and chill until ready to serve

Boat Dip Recipe (138 of 150)

Photo from Savoring the Good

Tomorrow night is book club! I am covering the appetizer for Sherrie who suddenly can't make it. I needed to find something easy and, hopefully, with items I had on hand. Turns out I had everything but sour cream for this. Since I had to get chips anyhow, I ran to the store and picked up the sour cream. 

I also added green onions to this since I had them in the fridge. 

This is a quick, easy and super yummy recipe. It makes a lot, but I have plans for the leftovers. I imagined creating a quesadilla with beans, meat and then this with more cheese on top. MMMM

Boat Dip Recipe

Recipe from Savoring the Good

12 servings

• 24 ounces sour cream 
• 1 packet Taco Seasoning, McCormick Organic Mix
• 2 cups Cheese
• (Mexican blend, shredded)
• 1 can Rotel tomatoes (drained)

Drain the Rotel in a colander for a few minutes to remove the excess moisture.

In a large bowl, stir together all the ingredients.

Chill in the refridgerator for a minimum of one hour or up to over night for best flavor.

One Skillet Green Chile Cheese Dip (97 of 150)

Last night was a dinner party with some British friends who were making us a traditional British Sunday Roast meal. So much food and it was so delicious. I'll write more about that on the other blog. 

My contribution was an appetizer. I rarely get to make appetizers so I spent a good 30 minutes trying to figure out the right thing to bring. I was going to stay "in theme" but then I found this appetizer and it just sounded so delicious. And, boys and girls, it was yummy-licious. 

I almost didn't bake it because it was toasty yesterday, but then decided it would probably be better baked. Honestly, it would have been better cold (IMHO because I'm not always a fan of baked cream cheese). At any rate, it was a hit and it was delicious. 

One Skillet Green Chile Cheese Dip

Recipe from The Salty Marshmallow

Serves 12 easily

Cheese Dip:

• 1 8 ounce Package Cream Cheese Softened
• 1 4 ounce Can Hatch Green Chiles
• 1 c Monterrey Jack Cheese Shredded
• ½ c Cheddar cheese shredded
• 1 c Salsa Verde
• 1 Clove garlic minced (can use garlic powder if preferred)
• Tortilla chips for serving

Preheat oven to 425 degrees.

Blend all ingredients together in a large bowl with a hand mixer.

Pour mixture into a large oven-proof skillet or baking dish.

Bake for 15-20 minutes, until hot and bubbly.

Baked Pimento Cheese Dip (52 of 150)

For book club this month, I opted to bring the appetizer. I have a LIST of appetizers that I want to make and it seems book club is the only opportunity I have. 

Pimento cheese dip is a dip that brings back some vivid memories of summers with my Grandma Spaid. She used to buy these little jars or pimento dip. When she was done with the dip, shed' wash the jar and use it for her daily wine. 

I've had Pimento Cheese dip in the south before a couple of times. It varies slightly from place to place, but the general idea is what this recipe is about to me. 

Delicious recipe. I didn't bake it because, well, I just didn't. I like it better without baking. We gobbled it right up though. I'd make this again in a heart beat.

Baked Pimento Cheese Dip

Recipe from Spicy Southern Kitchen

Serves 12

• 1 (8-ounce) package cream cheese, softened
• 1 c mayonnaise
• 1 (8-ounce) package sharp Cheddar cheese, grated
• 1 (8-ounce) package pepper Jack cheese grated
• 1 (12-ounce) jar roasted red peppers, drained
• 2 (4-ounce) jars diced pimientos, drained
• 1 tsp hot sauce
• 2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp cayenne pepper

Preheat oven to 350 degrees and spray a 2-quart baking dish with nonstick cooking spray.

In a large bowl, combine cream cheese, mayonnaise, and both cheeses. Use a wooden spoon to mix them together well.

Place red peppers and pimientos on paper towels and pat out excess moisture. Roughly chop the peppers and add them along with pimientos to bowl.

Add hot sauce, Worcestershire sauce, salt, sugar, and cayenne pepper and stir everything together.

Spoon into prepared baking dish, place in oven and bake for 20 to 25 minutes, until bubbly and lightly browned.

Cheddar Green Olive Dip (15 of 150)

Photo from Dinners, Dishes
and Desserts

As a kid, my Grandma Spaid used to give me a half of a bagel with cream cheese smeared on it and then topped with chopped green olives. Mom ate it too. And now, as an adult, I've had it on occasion. It's one of those things that I crave. Eat it for a week and then I'm done.

This recipe took that simple cream cheese and olives to the next level.

I made this for book club and there were leftovers. Today, instead of crackers, I stuffed some left over celery with it...oh man. That was tasty. I also think using this with carrots, or GAH, on an apple slice! 

Cheddar Green Olive Dip

Recipe from Dinners, Dishes and Desserts

Serves 8

• 1 (8 oz) block of cream cheese, softened (1/3 less fat is fine)
• 1/2 c mayo, (I used light)
• 1 1/2 c cheddar cheese, shredded
• 1 clove garlic, grated
• 1 (7oz) jar STAR Pimiento Stuffed Manzanilla Spanish Olives, drained and coarsely chopped

In a large bowl combine all of the ingredients. Mix until everything is evenly distributed. Pour into an air tight container. Let set for at least 3 hours before serving.

Serve with crackers either hot or cold.

Hot Jezebel Dip (Recipe 139 of 150)

Photo from 12 Tomatoes

I've been waiting and waiting to make this recipe. It's spicy and I have a couple of friends who don't like spicy. But tonight's Sunday dinner is my golden opportunity. Small group and most are ok with spicy. 

I did not use 2 T or 3 T of horseradish. I used a heaping tablespoon and it was just right. It still cleared the sinuses. 

The sweet and spicy combo of this with the cool cream cheese is really yummy. I have visions of baking chicken in this sauce at some point (sans the cream cheese). 

Hot Jezebel Dip/Sauce

Recipe from 12tomatoes.com

Serves 8

• 1 (18 oz) jar apricot preserves
• 1 (8 oz) package cream cheese, softened
• 1 T Dijon mustard
• 2-3 T horseradish
• Fresh cracked black pepper, to taste
• ritz crackers or chips

In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste.

Chill overnight OR serve immediately poured over top of cream cheese.

Chili Lime Shrimp Bites (Recipe 85 of 150)

There used to be a restaurant in Bellevue called Ztejas. It was a good restaurant and one I frequented a lot back in the day when I worked across the street from it. They had this shrimp bite sorta thingys that were to die for. They had a flat tostito thing, little guac on it, a sauteed shrimp with some sorta southwest seasoning, and topped with some type of amazing salsa (just a little dollop). They were, in my opinion, amazing. 

Sadly, Ztejas closed and I was left craving those little shrimpees. Then as if the universe is talking to me I stumble on to this glorious recipe. 

I made this last night for bookclub and y'all, it's delicious AND easy. I'd make this again in a heartbeat! 

One small adjustment I'd make next time. The store bought guac I got was a little too liquidy (it's a technical term). That caused the tostitos to soften a little as it sat. I think if you used a more hearty guac - or homemade - you wouldn't run into this issue. Honestly, we at them so fast it wasn't a big issue. 

Chili Lime Shrimp Bites

Recipe from Barefeetinthekitchen.com

Serves 12

• 12 large fresh shrimp, peeled and deveined
• 1 T taco seasoning homemade or store-bought
• 1 T light flavored olive oil
• 1 T fresh lime juice
• ½ c guacamole homemade or store-bought
• 12 Tostitos scoops
• 1 T fresh cilantro, chopped
• additional lime wedges, for serving

Place the shrimp in a small bowl and sprinkle generously with the spice mix. Toss to coat. Set aside to marinate for at least 5 minutes.

Heat the olive in a large skillet over medium-high heat. Add the shrimp and cook 2-3 minutes. Flip the shrimp, or stir, and cook an additional 1-2 minutes until shrimp are opaque and slightly pink. Immediately remove from the heat and transfer to a plate. Squeeze lime over the shrimp.

Spoon a heaping tablespoon of guacamole onto each tortilla chip. Top each chip with a shrimp and sprinkle with cilantro. Serve with additional lime wedges, if desired.

Greek Salad Cucumber Bites (Recipe 49 of 150)

Every month our book club meets the book picker hosts the event. That person is responsible for the main part of the meal. The rest of us bring other parts of the meal: Salad, appetizer and dessert. For the April book I chose to bring the appetizer. 

We have a GF person in book club too and I try to make sure what I bring she can eat too. This seemed like the perfect appetizer. Then the GF person didn't make it so I changed it up a bit. 

I didn't put this on cucumbers. I had pita to dip. And I didn't put the red onion on it because one of the book clubbers doesn't do raw onions. 

This was a good recipe. The combination of cream cheese and hummus was really good together. Overall this I'd make again. 

Greek Salad Cucumber Bites

Recipe from RecipeGirl.com

Serves 12

• 4 ounces cream cheese
• 1/2 T freshly squeezed lemon juice
• 1/2 tsp dried Italian seasoning
• 1 large clove garlic, minced
• 1 large Hot House cucumber, sliced slightly on the diagonal
• 1/2 c prepared hummus
• 1/3 c chopped tomato
• 1/4 c chopped Kalamata olives
• 1/4 c crumbled feta cheese
• 2 T chopped green onions

In a medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with a rubber spatula until smooth and well-combined.

Assemble the appetizers: Scoop a heaping teaspoonful of the cream cheese mixture onto a slice of cucumber and spread to the edges. Spoon a heaping teaspoonful of hummus on top of the cream cheese. Sprinkle with tomato, olives, feta and green onion. Repeat with remaining cucumber slices and toppings. Serve immediately, or cover with plastic wrap and serve within a few hours.

Hot Muffuletta Dip (Recipe 34 of 150)

Photo from Spicy Southern 
Kitchen

As I mentioned in my other post for today, tonight is Sunday dinner. But before we get to dessert we have to get through all the appetizers that are coming. The theme is Favorite: Appetizer, Dessert, Cocktail and wine. We are not going to starve. 

When in NOLA back in 2010 Muffuletta sandwiches were my favorite thing (next to beignets). I love a good salami and put that on a sandwich with an olive spread, you are speaking my language. 

So when I saw this recipe, I thought this might fill that muffuletta size hole in my heart. 

I will heat this up later tonight, but the "cold" version of this is fantastic. It could be served cold too if you'd prefer. 

I doubled the cream cheese for this recipe and really didn't measure the rest. I just tossed it in and waited until I thought it looked to my liking. 

Hot Muffuletta Dip

Recipe from Spicy Southern Kitchen

Serves 12

• 8 ounces cream cheese, softened
• 1 tsp garlic powder
• 1/2 tsp Cajun or creole seasoning
• 1/2 c chopped green olives with pimentos
• 1/2 c chopped roasted red peppers, blotted dry
• 1/2 c chopped giardiniera
• 1/2 c diced salami
• 1/2 c diced mortadella
• 1/2 c diced ham
• 2 c shredded Italian cheese blend
• 1 green onion, sliced

Preheat oven to 350 degrees and grease an 8-inch baking dish.

Place cream cheese, garlic powder, and cajun seasoning in a large bowl. Use an electric mixer (or wooden spoon) to beat it until smooth.

Add next 7 ingredients and stir to mix.

Transfer mixture to prepared baking dish. Sprinkle green onions on top.

Bake for 20 to 25 minutes.

Chipped Beef Cheese Ball (Recipe 28 of 150)

Friday night was book club night. This group of ladies are so much fun and pick some interesting books. Some I've like. Some are just ok. And some are OMG sooo good. This book was that type of book. 

But I'll talk about that on the other blog. This is about the appetizer I brought. 

Chipped beef! I haven't seen, thought, or had chipped beef for a thousand years. Grandma Spaid used to make chipped beef gravy that we'd put over toast (some people call that SOS, but their wrong. SOS is hamburger gravy over toast. So says I.)

This is a good appetizer. Super simple and feeds a crowd for sure. I cut the recipe in half because it was only 4 of us and we barely put a dent in it. 

Pro note: Chipped beef is SALTY. Do not be an idiot like me and add any salt. 

Chipped Beef Cheese Ball

Recipe from Spicy Southern Kitchen

Serves 12

• 1 (4.5-ounce) jar dried beef
• 2 (8-ounce) packages cream cheese, softened
• 1/2 tsp garlic powder
• 1 T Worcestershire sauce
• 1 c shredded cheddar cheese
• 4 green onions, sliced
• 1/2 c chopped toasted pecans

Place dried beef in a bowl of warm water for 3 minutes. Drain and blot dry with paper towels. Chop into little pieces.

In a large bowl, beat cream cheese, garlic powder, and Worcestershire sauce until smooth and blended.

Add dried beef and cheddar cheese and mix in.

Stir in half the green onions.

Shape mixture into a ball and cover in plastic wrap. refrigerate for at least 1 hour.

Roll cheese ball in green onions and toasted pecans and serve with crackers.

Jalapeno Popper Wonton Cups (Recipe 25 of 150)

Last night I hit 1/7th of my goal. I hit recipe #25. I made these scrumptious little gems for the Niece's
birthday. 

Photo from Lemon
Tree Dwelling

This recipe screams to be doubled. Wonton wrappers come in packages more than 12 and cream cheese comes in an 8oz packet. So I doubled this recipe. 

The only negative is the wonton bottoms weren't crunchy. I can't explain them really other than it was more doughy than crunchy. Still delicious. Hindsight, I'd totally make a closed wonton and deep fry these bad boys. 

I only used one jalapeno because I knew we had a non spicy person coming. Personally, I'd add another for spicy, but one gave it good flavor without the heat.

Jalapeno Popper Wonton Cups

Recipe from Lemontreedwelling.com

Serves 12

• 12 wonton wrappers
• 4 oz. cream cheese, softened
• 1/2 c sour cream
• 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
• 1 c shredded cheddar cheese, reserve 2 Tbsp.
• 3-4 jalapeños, seeded and chopped (for more spice, do not remove all the seeds)

Preheat oven to 350 degrees.

Spray muffin pan with cooking spray.

Place one wonton wrapper in each muffin cup; bake 10 minutes or until lightly browned.

Remove from oven and cool slightly.

In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.

Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.