Cajun Dip

My cousin Sydney made this Cajun dip to accompany Rick’s crawfish boil while we were in Louisiana. I asked her for the recipe within minutes of first tasting it. It’s irresistible and I’ve already paired this dip with much more than seafood.

Drizzled over hot roasted potatoes, as a dip for fresh vegetables, and served with grilled chicken, it’s been delicious in every possible way and it’s now a staple in our refrigerator.

As you dip each bite into the sauce, you’ll immediately taste the rich combination of spices, featuring the bold heat of cayenne pepper and the earthy depth of the Creole seasoning.

This sauce packs a punch, making it the perfect complement to the natural sweetness of boiled or steamed seafood like shrimp, crab, crawfish, and lobster. I stirred together a batch of this sauce last week for our shrimp boil and it was fantastic.

A hint of lemon juice in the sauce adds a refreshing tang, enhancing the seafood’s natural flavors. Worcestershire sauce provides an additional distinctive, complex undertone.

Seafood Boil Dipping Sauce

Whether you’re enjoying a traditional Southern seafood boil or simply indulging in a plate of fresh seafood, this Cajun dipping sauce is a flavorful, spicy, and creamy companion that will make your taste buds dance with delight.

Its combination of richness, heat, and tanginess creates a memorable and satisfying dipping experience for seafood lovers who appreciate a bit of a spicy kick.

Cajun Aioli

You’ll need the following ingredients to make this recipe:

• mayonnaise
• ketchup
• Worcestershire sauce
• fresh lemon juice
• Zatarain’s Concentrated Shrimp & Crab liquid boil
• Tony Chachere’s Original Creole Seasoning
• garlic and onion powder
• kosher salt and black pepper
• cayenne pepper OPTIONAL

Cajun Dipping Sauce

Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.

Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.

Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.

Leftover dipping sauce? Oh, that won’t be a problem. I usually double the recipe, to make sure that we’ll have extra sauce on hand. It’s a perfect match for Cajun steak bites, Cajun Brussels sprouts, or crispy Cajun cauliflower.

Drizzle some sauce over these breakfast tacos and wake up your tastebuds deliciously first thing in the morning.

Cajun Chicken with Mushrooms is already an addictive combination of spicy and irresistible little bites. So, paired with this sauce? I can’t get enough.

Try it with crispy oven roasted green beans or air fryer cauliflower. I bet it would rock with these zucchini corn fritters too!

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Cajun Dipping Sauce

Cajun dipping sauce is the supporting star of the seafood boil show, providing a fiery, smoky punch with each bite.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 1 tablespoon servings

Ingredients

• 1 cup mayonnaise
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon Zatarain's Concentrated Shrimp & Crab liquid boil
• 1½ teaspoons Tony Chachere's Original Creole Seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper adjust as desired for heat, OPTIONAL
• kosher salt only as needed, adjust to taste

Instructions

• Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.
• Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.
• Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.

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Cowboy Butter Dipping Sauce

This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to keep cowboy butter on hand for all eternity.

My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.

Lemon Butter Sauce for Asparagus

I’ve made this a couple of different ways and I like it best as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.

However, I found that the fresh taste of the lemon, garlic, and parsley are best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about it.

If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not keep as nicely as the compound butter made in this recipe.

You can absolutely use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.

Garlic Butter Sauce Recipe

You’ll need the following ingredients to make this recipe:

• butter
• Italian parsley
• garlic
• lemon zest
• red pepper flakes
• black pepper

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and black pepper. Squeeze half of a lemon into the bowl, and beat until well combined.

Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and melt it until it is a liquid.

Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks, or until melted.

Garlic Butter Asparagus

This garlic butter sauce took a basic tray of roasted asparagus and transformed it into food heaven. We simply could not stop eating it. About a tablespoon is enough to generously season a pound of garlic butter asparagus.

I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.

Looking for more incredible dips like this lemon butter sauce for asparagus?

If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!

Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

Oven roasting is my favorite way to cook asparagus. Simple Roasted Asparagus results in slightly crisp and completely tender spears that are neither mushy or soft. And, they’re fabulous with garlic butter sauce.

Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.

Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and elevate it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.

Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s absolutely amazing on meat and roasted vegetables.

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Garlic Butter Sauce

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this garlic butter sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Servings 8

Calories 211kcal

Ingredients

• 1 cup butter softened
• ½ cup finely minced fresh Italian parsley
• 4 cloves garlic minced
• 1 lemon zested and halved
• ¼-½ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper

Instructions

• Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Then, squeeze half of a lemon into the bowl (about 2 tablespoons of juice). Beat again until well combined.
• Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and warm until liquid.
• Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks.

Nutrition

Calories: 211kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 186mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1047IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 0.4mg

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Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.

After my boys decided they loved guacamole a few years ago, the Roasted Garlic and Bacon Guacamole and the Pomegranate Guacamole have been on regular rotation. (Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)

Chicken Salad with Avocado

We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.

There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to have some fun getting creative in the kitchen.

This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.

When I made this avocado chicken salad recipe for the first time, we couldn’t believe how great it turned out! Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.

My boys enjoyed theirs on top of toasted slices of sourdough bread. I ate mine with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.

This would also be tasty in a wrap or on top of a garden salad. The last time I made this chicken salad, we ate it layered in between a couple of slices of bread for more traditional chicken salad sandwiches.

Avocado Chicken Salad

You’ll need the following ingredients to make this recipe:

• cooked chicken
• avocados
• mayonnaise
• Cholula hot sauce
• salt and pepper
• fresh lime juice
• fresh cilantro or parsley

How to Tell if Avocados Are Ripe

If you don’t buy a lot of avocados, it can be tricky to figure out which ones to select from the produce bin.

If you’ll be eating or using the avocados in a recipe the same day, aim to buy them ripe. If you won’t be using them for a couple of days, look for avocados that are not yet at peak ripeness. A ripe avocado can become overly ripe within as little as a day!

A ripe avocado will be a little firm but yield when gently squeezed. Under-ripened avocados are rock hard while overly ripe avocados will feel soft and mushy. If you buy avocados that aren’t yet ripe, simply leave them on the countertop for a few days or until they ripen.

Chicken Avocado Salad Recipe

To make this recipe, combine bite-size pieces of chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula (or another hot sauce of your choice), salt, pepper, and fresh lime juice.

Add the dressing to the chicken and avocado and stir well to coat. Enjoy the salad on sandwiches, toast, lettuce for wraps, or with crackers.

I like to serve this with a little chopped cilantro on top. The herb adds a wonderful fresh flavor that goes well with the spice and creaminess in the recipe. If you’re not a cilantro fan, parsley is also a wonderful garnish.

Store any leftover chicken salad in an airtight container and refrigerate if not eating immediately. This will keep nicely in the refrigerator for a few days.

The hot sauce is optional, however it adds a depth of flavor and very little heat. I highly recommend trying it. The lime juice and the hot sauce combine for a terrific flavor combination.

Chicken and Avocado

Chicken and avocado are a seriously awesome combination, as I first learned when my sister Jenny made these Chipotle Chicken Kabobs for us and served them with a creamy avocado dipping sauce.

The chicken skewers disappeared in minutes and we never even had a chance to sit down at the table. We wound up standing around the kitchen island, dipping the skewers into the Avocado Cream Sauce just as soon as the meat was cool enough to eat. My whole family votes this combination two thumbs up.

I need more chicken and avocado recipes in my life now, because this combination? It’s a winner with every single member of my family.

Chicken salads are one of our go-to lunch options around here. They’re delicious, versatile, easy to make, and a great use for leftover cooked chicken or store-bought rotisserie chicken.

You can use any cooked chicken for this chicken salad recipe, but I happened to have rotisserie chicken on hand and it worked like a dream. I often find myself making these recipes on hot summer days when I want a homemade meal without turning on the stove or oven.

If you like this Avocado Chicken Salad recipe, you might also enjoy 5 Minute Ranch Chicken Salad. It’s one of my most frequently eaten fast and easy lunch recipes and I love it as a chicken salad sandwich, in a wrap or eaten a top of a garden salad of fresh raw veggies. It would also be a fantastic hearty dip for raw veggies!

Then there’s Cashew Chicken Salad, a recipe I created when I had a craving for a certain chicken salad served at a favorite restaurant. It has sweet juicy red grapes, crunchy roasted cashews and a little lemon juice that gives the chicken salad a bright tangy flavor.

Another of my favorites is this Chicken Salad Wrap. Eaten on a homemade or store bought tortilla and with plenty of tang, it’s a great option for a packed lunch, picnic or quick meal at home.

For chicken salads without mayonnaise or other creamy dressings, check out Chinese Chicken Salad with Ginger Sesame Dressing and Fuji Apple Chicken Salad.

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Avocado Chicken Salad

Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 325kcal

Ingredients

• 3 cups cooked chicken, chopped into ½" pieces
• 2 large avocados, cut into ½" pieces
• ⅔ cup mayonnaise
• 1-3 tablespoons Cholula hot sauce adjust to taste
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 2-3 teaspoons fresh lime juice, about 1 small lime adjust to taste
• 1 tablespoon fresh cilantro or Italian parsley

Instructions

• Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice. 
• Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving.
• Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days.

Notes

I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.

I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you’re leery of that, start with just a small amount and taste as you go, until it is the right amount for you.

Nutrition

Calories: 325kcal | Protein: 17g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 209mg | Potassium: 147mg | Vitamin A: 75IU | Calcium: 10mg | Iron: 0.9mg

{originally published 6/25/18 – recipe notes and photos updated 5/3/23}

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Lemon Fruit Dip

I made this dip for a pool party with friends a while back and it disappeared lightning-fast. Kids and adults happily scooped it up with the dippers and then nearly licked the bowl clean.

The fluffy sweet fruit dip is tempting enough straight off the spoon, but when you serve it with graham crackers, fresh strawberries, or shortbread cookies? I can tell you for a fact that no one is able to resist it.

For the lemon curd in this dip, I used my 5-Minute Microwave Lemon Curd. It turns out perfectly every time and it’s honestly easier than going to the store to buy lemon curd.

That recipe will make more than you need just for this lemon dip, but you won’t be sad about that.

Easy Fruit Dip Recipes

Fruit dips and plenty of fruit to dip into them are some of my kids’ favorite snacks. I’ll happily find any excuse possible to make and eat all of these dips.

Thick and creamy, cinnamon spice yogurt takes about 10 seconds to stir together and it makes a great dipping sauce for apples. It’s also a terrific breakfast with a sprinkling of granola and berries.

Crunchy peanut butter apple dip is simple and slightly sweet, perfect to enjoy with apples, pretzels, or about anything else you might want to dip into it.

This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

This peanut butter and honey yogurt dip was “officially” named a favorite snack in our house when my boys were little. I made it on repeat for months! Who knew that yogurt would be such a great match for peanut butter? It makes the dip smooth and creamy and adds a slight tang that is balanced nicely by a bit of honey.

How to Use Lemon Curd

While carrying it directly to your mouth with a spoon is always a solid plan, it’s fun to use lemon curd in different recipes too.

I use this bowl, this whisk, and this spatula to make this recipe. You’ll need the following ingredients too:

• cream cheese
• heavy whipping cream
• lemon curd 
• fresh strawberries, graham crackers, or shortbread cookies for dipping

Lemon Curd Dip

Place the cream cheese in a mixing bowl and beat with an electric mixer until it is smooth and creamy. Slowly add the cream while continuing to mix until fully combined and the mixture is fluffy.

When the cream cheese and heavy cream are well combined, add ¾ cup of lemon curd and mix again to combine. Scoop into a bowl for serving and top with the remaining lemon curd.

Cover and refrigerate until ready to eat. Serve with berries, graham crackers, or shortbread cookies for dipping.

Dessert Dip Recipes

Fully loaded chocolate chip cookie dough dip served with lots of sliced apples is my kids’ idea of perfect dessert snacking.

Caramel cheesecake dip is without a doubt one of the best spur-of-the-moment recipes ever. I had some leftover cream cheese after making a couple of batches of cookies and about half a jar of caramel sauce leftover too.

So, I tossed that cream cheese in the mixer and beat it until it was smooth, then drizzled in caramel sauce until it tasted just right. The five of us sat and dipped apples into this dip right after lunch and managed to wipe out almost half the dip in just a few minutes.

Creamy, lightly sweetened candy cane dip is the perfect addition to a dessert cookie display or holiday snack tray. For a sweet and salty treat, try dipping pretzels in this one.

Served with loads of fruit, cream puffs, graham crackers, and pretzels, this dessert fondue board is a treat for the eyes and for everyone’s taste buds.

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Lemon Fruit Dip

Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings, about 2 cups cups

Calories 221kcal

Ingredients

• 8 ounces cream cheese room temperature
• ½ cup heavy whipping cream
• ¾ cup lemon curd plus an additional 2 tablespoons for topping
• fresh strawberries, graham crackers, or shortbread cookies for dipping

Instructions

• Place the cream cheese in a mixing bowl and beat with an electric mixer until it is smooth and creamy. Slowly add the cream while continuing to mix until fully combined and the mixture is fluffy.
• When the cream cheese and heavy cream are well combined, add ¾ cup of lemon curd and mix again to combine. Scoop into a bowl for serving and top with the remaining lemon curd.
• Cover and refrigerate until ready to eat. Serve with berries, graham crackers, or shortbread cookies for dipping.

Notes

For the lemon curd in this dip, I used my 5 Minute Microwave Lemon Curd. It turns out perfectly every time and it’s honestly easier than going to the store to buy lemon curd. 

Nutrition

Calories: 221kcal | Carbohydrates: 15g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 157mg | Potassium: 52mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 599IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.05mg

{originally published 8/4/16 – recipe notes and photos updated 4/18/23}

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And we all know, the better your snacks, the better your team’s chance of winning, right?

My family is all about dippable foods and when I had the idea of a cheesy potato dip for potato chips? I was all over that. It should come as no surprise that my family absolutely loved this recipe and it’s become a much-loved favorite in our house.

Baked Potato Dip

To make this baked potato dip recipe, first, bake the potatoes. Then slice them in half, hollow out the centers and combine that fluffy baked potato with sour cream, butter, and cheese.

The filling is my favorite part of classic twice-baked potatoes and that was the inspiration for this Twice Baked Potato Dip.

Served with sturdy potato chips or eaten with a spoon, this is the mashed potato dish of my dreams.

Loaded Potato Dip

Potatoes + Potatoes + all the delicious dairy + bacon?! What’s not to love about this combination?

Perfect for game day or pretty much any other occasion, this loaded potato dip is going to be the big favorite for your next event. Judging by how quickly this disappears when I make it, I can pretty much guarantee it.

Even if your team misses the Hail Mary pass, these potatoes will ensure your party is a winner.

Loaded Baked Potato Dip Ingredients

You’ll need these ingredients to make this recipe:

• potatoes
• butter
• sour cream
• bacon
• cheddar cheese
• garlic powder, onion powder, salt, and pepper
• green onions

Feel free to substitute cooked and crumbled bacon for the real bacon bits listed in this recipe. For the easy of the recipe, I typically reach for the bacon bits that are always in our refrigerator. 

Baked Potato Dip Recipe

1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.
2. Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.
3. Add the butter, sour cream, 1 cup bacon, ¾ cup cheese, salt, garlic, onion, and pepper to the potatoes in the bowl.
4. Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions. 
5. Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.
6. Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips.

Looking for more great game day foods? Don’t miss this easy Meat Lover’s Cheese Board. If you’re feeling a little fancier or feeding a crowd, this guide to Cheeseboard Making has loads of helpful tips too.

Dill Pickle Dip is a kid favorite in my house and this Bacon Guacamole? No one can resist just one more bite any time we make it.

Garlic Parmesan Pretzel Bites are sure to disappear about as soon as they come out of the oven and this Reuben Pull-Apart Bread needs to happen soon. (My guys are huge Reuben sandwich fans!)

Last but not least, don’t forget to make an Everything Cheese Ball. You all LOVED it for the holidays and it’s perfect for snacking year round!

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Baked Potato Dip

Fluffy potatoes, cheese, sour cream, butter, and bacon combine to make the best party dip you’ve ever tasted!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 252kcal

Ingredients

• 8 medium Yukon Gold potatoes or the potatoes of your choice
• ½ cup butter, sliced into pieces or cubes
• ¾ cup sour cream
• 1 cup, plus 2 tablespoons real bacon bits divided
• 1½ cups freshly shredded cheddar cheese divided
• ¼ tsp kosher salt
• ¼ tsp granulated garlic or garlic powder
• ¼ tsp granulated onion or onion powder
• ¼ tsp cayenne pepper or black pepper
• 2 green onions, sliced thin divided

Instructions

• Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.
• Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.
• Add the butter, sour cream, 1 cup bacon, ¾ cup cheese, salt, garlic, onion, and pepper to the potatoes in the bowl.
• Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions. 
• Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.
• Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips.

Notes

Feel free to substitute cooked and crumbled bacon for the real bacon bits listed in this recipe. For the easy of the recipe, I typically reach for the bacon bits that are always in our refrigerator. 

Nutrition

Calories: 252kcal | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 215mg | Potassium: 34mg | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 0.1mg

{originally published 11/17/18 – recipe notes and photos updated 1/30/23}

Disclosure: first shared in 2018 in partnership with Shamrock Farms. As always, all thoughts and opinions are my own.

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Cranberry Chutney

I am a HUGE fan of cranberries that is clear. But what I love is creating recipes that celebrate the tartness of the cranberries and don’t just overpower it with sugar.

There are so many ways to create that balance and this chutney does that beautifully with a combination of sugars from other fruits, spices, heat from red pepper flakes, acid, and a deeper sweet note that comes from brown sugar, not white.

I know it is a bit of a stretch to say this will replace your cranberry sauce. But give it a chance it just might. The delicious scents that come from putting everything in the pan and just letting it simmer might be even better than eating it.

Apple Cranberry Chutney

I am always curious to know how others serve cranberry chutney. Do you serve it hot or cold? It is a very important question and some have strong opinions about it. I am team it depends, just hold the canned cranberry sauce though.

If I am serving it to go on a warm savory item like pork chops, ham, or a turkey, I like to warm it up. It doesn’t make sense to put a super cold item on top of something that is best enjoyed hot.

So if I make the apple cranberry chutney the day before I plan to serve it, I reheat it on low in a saucepan. It doesn’t need to be brought to a boil or anything, just a low simmer is perfect. If I am going to serve it cold, I set it out for about an hour before serving, just enough to take the refrigerator chill off of it.

There are countless ways to serve cranberry chutney! You can use it in dips or on a sandwich. Top a crostini or spoon it on top of a puff pastry baked brie.

The options are endless for the sweet yet slightly savory chutney. Leftover chutney works deliciously on top of your morning oatmeal or hot cereal.

Cranberry Chutney Recipe

Ingredients 

• medium tart apples 
• cranberries
• raisins
• light brown sugar
• apple cider vinegar
•  kosher salt
• ground cinnamon
• ground ginger
• ground cloves
• red pepper flakes

Instructions

1. Combine the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and red pepper flakes in a large saucepan.
2. Bring to a boil over high heat and reduce to simmer for about 25 minutes, until the apples have softened, the cranberries have burst, and the sauce has thickened.
3. Remove from the heat and transfer to an airtight container. Let cool and store in the refrigerator until ready to serve.

Apple Cranberry Recipes

Apples and cranberries are a perfect match. I love the sweet-tart balance you can get in these recipes by combining the two. This cranberry apple tart and warm cranberry apple cider are proof of that.

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

Old fashioned apple crisp has long been a stand-by recipe for me add an entire bag of cranberries for a perfect not-to-sweet cranberry apple crisp. One that works for any occasion and no one seems to turn it down.

The apple-cranberry duo makes savory dishes so good as well. Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.

Sweet apples and cranberries are combined with crunchy cabbage and then tossed together in a tangy lemon dressing to make this Apple Coleslaw.

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Cranberry Chutney

Sweet, tart, and full of cranberries, apples, raisins, and spices cranberry chutney is sure to become a must-have on the holiday table.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 134kcal

Ingredients

• 3 medium tart apples chopped small, 3 cups worth
• 18 ounces cranberries about 4 cups worth
• ½ cup raisins
• 1 cup light brown sugar
• ½ cup, plus 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon red pepper flakes

Instructions

• Combine the apples, cranberries, raisins, brown sugar, apple cider vinegar, salt, cinnamon, ginger, cloves, and red pepper flakes in a large saucepan.
• Bring to a boil over high heat and reduce to simmer for about 25 minutes, until the apples have softened, the cranberries have burst, and the sauce has thickened.
• Remove from the heat and transfer to an airtight container. Let cool and store in the refrigerator until ready to serve.

Nutrition

Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 204mg | Potassium: 169mg | Fiber: 3g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

The post Cranberry Chutney appeared first on Barefeet in the Kitchen.

I’ve had a lot of pretty good queso dip in my life. I mean, we’re talking ooey gooey melted cheese with Mexican flavors. What’s not to like about that?

Still, I have no qualms saying that the Queso Blanco recipe I’m sharing today is the BEST Queso Blanco Dip I’ve had. It’s not just a fine-tasting easy dish to set out with a bag of chips for parties. This Queso Blanco recipe is so tasty that I found myself wanting to add it to just about everything.

Smother a burrito with this queso, pour it on a burger, drizzle it across roasted potatoes, pour it over Spanish rice, layer in into nachos or dip your chips in it. However you enjoy this Queso Blanco Dip, it’s sure to knock your socks off.

Queso Blanco Dip

There is just enough heat in this Queso Blanco Dip to keep you coming back for one more bite.

The heat in the cheese comes from the addition of pickled jalapenos and green chiles. It’s easy to adjust the amounts of each ingredient to suit your spice preferences and tolerance.

If you like your queso extra hot, double up on the peppers. I’ve made this dip exactly as written and I’ve made it twice as hot. We all loved it as written below and my husband and my oldest son especially enjoyed it with the extra heat.

I promise it’s not overwhelmingly spicy as written, but you could also reduce the peppers by half if you prefer a mild Queso Blanco Dip. It’ll still be creamy, flavorful, and completely delicious.

My family has always enjoyed the queso we’ve had at Mexican restaurants. I’ve tried over the years to recreate our favorite restaurant-style Queso Blanco to no avail.

Every version of cheesy dips I’ve made over the past couple years was never quite right. The queso recipes were all okay but nothing ever wowed me. Every cheese I tried, from the fancy ones to the not so fancy ones, failed to produce the perfectly creamy sauce that is found in Mexican restaurants.

Then, I ran across my friend Nikki’s recipe. It was given to her by a reader who worked at a Mexican restaurant and I couldn’t believe how perfect it was or how easy. I am thrilled with this recipe!

How to Make Queso

Once you learn how to make queso, you’re likely to never order it from a restaurant again. It takes no more than the right combination of ingredients, a microwave and five minutes.

The BEST Queso Blanco Dip starts with combining white American cheese, chopped green chiles and pickled jalapenos in a bowl. Milk, water, cumin and just a little juice from the pickled jalapenos are added before the whole thing goes in the microwave.

I’ve used Boar’s Head and Land o’ Lakes brands of white American cheese with good success. This cheese is usually found in the deli section of the grocery store. Be sure not to confuse it with the shelf-stable American cheese product.

When you’re making queso dip in the microwave, it’s extremely important to pause after every minute or so to stir everything together. The first couple of times you pull the bowl out to stir the queso, it will look watery. Don’t worry; the cheese dip will come together and thicken after a few minutes.

It takes about five minutes in the microwave for the cheese to fully melt and combined. It may take more or less time depending on the strength of your microwave. When the dip is thick and creamy, you know it’s ready.

Serve this dip piping hot and don’t be surprised when it disappears quickly, especially if you have a household full of cheese lovers like us.

Queso Blanco Dip Recipe

Kitchen Tip: I use this bowl and this spatula to make this recipe.

1. Combine all ingredients in a medium-size glass bowl.
2. Microwave for five minutes, pausing to stir every minute. The dip will look watery at first but it will thicken as it cooks.
3. Serve hot over anything you want to make more delicious! Enjoy!

This is wonderful on all kinds of tacos from Red Chile Chicken Tacos  to Bacon and Egg Breakfast Tacos. (In my book, Queso Blanco is acceptable at any time of day, even breakfast.)

Queso Blanco is also a tasty addition to burgers like these Filthy Burgers with barbecue pulled pork, beef and bacon. For a really delicious variation on this dip, try adding corn and bell peppers to your next batch of queso. The result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

Of course, much of the time this Queso Blanco Dip never makes it into another recipe. We just end up eating this straight out of the bowl with tortilla chips. There are never any complaints; My family loves this Queso Blanco Dip and the kids request it frequently.

That said, this cheddar version of homemade Nacho Cheese Sauce caught my eye this week and it is calling my name for our next family movie night. (I could never have too many cheese dips!) Best of all, it’s made with just a handful of ingredients just like this easy recipe.

For another terrific hot snacking option, try this Hot Bean Dip too!

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The BEST Queso Blanco Dip

It only takes a few minutes to make Queso Blanco Dip {a.k.a. Spicy White Cheese Dip} at home. This hot dip tastes so fantastic, you might never order it from a restaurant again.

Course Snack

Cuisine Mexican

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Total Time 6 minutes minutes

Servings 8 servings, about ¼ cup each

Calories 113kcal

Ingredients

• ½ pound White American Cheese roughly chopped into 1″ pieces
• 2 tablespoons chopped green chile frozen or canned will work fine
• 1 tablespoon pickled jalapeno slices diced fine
• 1 tablespoon juice from the pickled jalapenos
• ⅓ cup whole milk
• ¼ cup water
• dash of cumin

Instructions

• Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking.
• Serve hot, poured over just about anything that you want to make more delicious. Enjoy!

Notes

The recipe is made with simple white American cheese (not to be confused with another cheese product that is shelf stable). I found both Boars Head and Land o’ Lakes American cheese in the deli section at my grocery store.

I make this recipe using whole milk. While it may work with 2% milk, it will not work well with skim milk. 

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 491mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 308mg | Iron: 1mg

{originally posted 10-4-13 – recipe notes and photos updated 12/27/22)

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Creamy Cranberry Dip

As soon as I tasted the Cranberry Jalapeno Dip I shared with you last week, I knew I was going to be making it on repeat. I quickly discovered that by stirring it all together, versus serving it in the more striking layers, it was easier to snack on without the potential for crumbling crackers in the cream cheese.

I love the flavor combination but I just may love the festive holiday colors even more. You’ll just do a couple of things differently in this recipe, in order to achieve a perfectly spreadable creamy cranberry jalapeno dip.

I am a big fan of fresh or frozen cranberries. As I’ve said for years, stock up on cranberries while you can, my friends. I buy as many bags as I can get my hands on during the holidays and stash them in the freezer. You don’t need to do anything special with them. Just toss the bags in the freezer and use them while still frozen for any number of recipes.

You can make this with either fresh or frozen cranberries. I did find this to be a teeny tiny bit more crunchy when made with cranberries that hadn’t been frozen, but it honestly wasn’t noticeable to anyone but me. I’ll happily be making this with frozen cranberries throughout the year for every possible occasion.

Cranberry Jalapeno Dip Costco

Have you tried the Costco Cranberry Dip that everyone is talking about? Well, I did and it’s delicious. Guess what though? We like this one even better.

The Costco dip is made with both cream cheese and sour cream. It’s good, don’t get me wrong, but we found that we preferred using all cream cheese and just thinning it a bit with the reserved cranberry juice to achieve the desired consistency.

If you want a near-exact match for Costco’s recipe for cranberry dip, add ¼ cup of sour cream while beating the cream cheese smooth. Just be cautious if you add any extra cranberry liquids, as that will thin it out quickly. Add just a teaspoon or so at a time to keep the right creamy consistency.

One final note about the Costco version, there is a tiny bit of Asiago cheese in the store-bought dip. Personally, I like this better without the cheese, but feel free to try adding just a sprinkling of cheese to the dip to see what you think.

You’ll need these ingredients to make this copycat recipe for Costco’s cranberry dip:

• cranberries
• jalapenos
• green onions
• cilantro
• sugar
• kosher salt
• cream cheese
• fresh lime juice

Creamy Cranberry Jalapeno Dip

1. Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
2. Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
3. When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
4. While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.

Sweet and Spicy

Cranberries are such a treat in sweet heat dips and spreads because they are perfectly tart. That being said we have a few sweet and spicy combinations that our family really enjoys.

Sweet bits of pineapple and spicy jalapeño come together to make this pineapple salsa one of our favorite condiments and snacks.

Sweet berries, spicy jalapenos, onions, cilantro, and a squeeze of lime are combined to make this Strawberry Salsa. 

Cranberry Pepper Jam can be counted on to make a seasonal appearance on our table but I think I might like Habanero Peach Jam every bit as much.

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Creamy Cranberry Jalapeno Dip

Creamy Cranberry Jalapeno Dip is lightly sweetened and balanced with just a hint of heat from jalapenos.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 180kcal

Ingredients

• 12 ounces fresh cranberries
• 2 jalapenos minced, about ¼ cup
• 4 green onions sliced thin, about ¼ cup
• ¼ cup cilantro chopped small
• ½ cup sugar (add up to ¼ cup more sugar for additional sweetness)
• ⅛ teaspoon kosher salt
• 16 ounces cream cheese
• 2-3 tablespoons fresh lime juice about 1 large lime

Instructions

• Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
• Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
• When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture. SAVE THE LIQUID in a bowl underneath the strainer.
• While the mixture is being strained, whip the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or pretzel crisps.

Notes

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 0.2mg

The post Creamy Cranberry Dip appeared first on Barefeet in the Kitchen.

If you prefer a creamier cranberry dip, no worries I have a recipe for that too, it is a must-try!

Cranberry Jalapeno Dip

My love of cranberries knows no bounds. So when my friend Margaret shared this recipe with me, I jumped at the chance for a new cranberry jalapeno combination.

Cranberry Pepper Jam with brie and crackers is my appetizer go-to anytime I have that jam stashed in the pantry. Sometimes I pour the jam over a simple block of cream cheese and serve it with Ritz crackers. My kids go nuts over that.

HOLY SMOKES! That is all I could say after I made it. I took it to a gathering with friends and everyone asked for the recipe. I made this for my boys and they licked the plate! No joke.

Sweetness with a little heat combined with the tart cranberries and the cool creaminess of cream cheese hits all the right notes. With salty crackers or pretzel chips on the side to dip or spread this on, it is nearly impossible to stop eating this.

Fresh vs Frozen Cranberries

I am a big fan of fresh or frozen cranberries. As I’ve said for years, stock up on cranberries while you can, my friends. I buy as many bags as I can get my hands on during the holidays and stash them in the freezer.

You don’t need to do anything special with cranberries to freeze them. Just toss the bags in the freezer and use them while still frozen for any number of recipes.

I make the ever-popular cranberry cake and these amazing cranberry cookies year-round. There’s no such thing as “cranberry season” when it comes to my family’s love of cranberry recipes.

You can make this recipe with either fresh or frozen cranberries. I did find this to be a teeny tiny bit more crunchy when made with cranberries that hadn’t been frozen, but it honestly wasn’t noticeable to anyone but me. I’ll happily be making this with frozen cranberries throughout the year for every possible occasion.

Roughly pulse the cranberries in the food processor or use a hand chopper to chop a cup or so at a time. Keep the pieces rustic, if the berries become liquidy that is too fine.

Combine the chopped cranberries with jalapenos, green onions, sugar, alt, and a bit of lime juice. Cover the mixture with saran wrap or place it in an airtight container and allow it to rest overnight in the fridge.

If you only have a few hours it will be fine, but if you can plan for the overnight rest, you won’t regret it. The sweet, tart, heat that results as everything melds together is just soooo good!

Using a fine mesh strainer, (I really like this set of strainers!) drain the liquid from the cranberry mixture. I typically set the strainer over a large measuring cup or another bowl and just let it rest there for a few minutes.

While the liquid is draining whip your room-temperature cream cheese. After whipping spread it onto a platter or in a dish and top it with the jalapeno cranberry mixture.

I served it with Ritz crackers or pretzel chips work nicely as well. The festive colors of green, cranberry, and white make for a perfect holiday appetizer.

Cranberry Jalapeno Cream Cheese Dip

• fresh cranberries
• jalapenos
• green onions
• cilantro
• sugar
• kosher salt
• cream cheese
• fresh lime juice

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Jalapeno Cranberry Dip

Cranberries are one of my favorite holiday foods. They work so well in everything from savory to sweet, appetizers, sides, main dishes, and desserts. I can find a way to use them in anything!

Sweet cranberry sauce with a kick becomes Hot Pepper Cranberry Sauce with just enough heat to warm your mouth and leave a tingle on your tongue, perfect with the mild flavor of turkey.

This time of year, there’s no end to the cranberry recipes that we love. Lucky for me, I learned many years ago to buy as many fresh cranberries as possible each holiday season and toss the bags straight into the freezer.

Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

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Cranberry Jalapeno Dip

"The sweet heat that you can not stop eating" is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don't run out!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 180kcal

Ingredients

• 12 ounces fresh cranberries
• 2 jalapenos minced
• 4 green onions sliced thin
• ¼ cup cilantro chopped small
• ½ cup sugar (add up to ¼ cup more sugar for additional sweetness)
• ⅛ teaspoon kosher salt
• 16 ounces cream cheese
• 2-3 tablespoons fresh lime juice about 1 large lime

Instructions

• Pour the cranberries into a food processor or food chopper. Pulse once or twice to give them a rough chop. The goal is to rough chop the cranberries but not puree them.
• Mix together the chopped cranberries with the jalapenos, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred.
• When it is time to serve, remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer (I use this one.) Allow the liquid to drain from the cranberry mixture.
• While the mixture is being strained, whip the cream cheese to make it spreadable. Spread the cream cheese onto a large rimmed plate or shallow serving dish. Spoon the cranberries overtop the cream cheese. Serve with crackers or pretzel crisps.

Notes

I’ve made this both with ½ – ¾ cup of sugar. I found that I enjoyed it just a little bit more tart with ½ cup of sugar, but my family liked it better with ¾ cup. It’s a very subtle difference though, so feel free to make it either way. 

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 0.2mg

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Chicken Enchilada Dip

If I can turn a dish into something eaten on a tortilla chip I am totally in! Chips and dips get to the core of this savory girl every time. Not to mention, whenever you can turn a snack into a meal, everyone is ready to dive in.

Dippable and snackable is how my family would describe chicken enchilada dip. With all the flavors of my homemade enchiladas without the filling and rolling mess, anyone can make this enchilada dip.

Enchiladas find their way to our table quite regularly we eat them with a fork, scooped up on tortilla chips or rolled and stuffed into burritos. I make them with beef, or chicken, or vegetables. We’ve even been known to eat enchiladas for breakfast.

This dip makes traditional enchiladas even easier to scoop up on tortilla chips; the kids and my husband were raving about this appetizer for a couple of days. Hearty enough for a main dish, this was an enormous success for our family movie night.

Start by sauteeing your onions, bell pepper, and seasonings in a skillet. While your onions are cooking cut up the tortillas into small pieces so that you can add them to the onion mixture.

I find dips like this a great way to use up leftover rotisserie chicken or stretch what you might have on hand. Just 2-3 cups of chicken is plenty to make a large pan of enchilada dip. You can also use canned chicken if you have some in the pantry.

Add the chicken, green chili, and sour cream to the skillet and stir it until the sour cream has melted into the mixture before adding the cheese. Once the cheese has melted remove from the heat and top with the remaining cheese and let that melt before serving.

Enchilada Dip

• olive oil
• yellow onion
• garlic
• bell pepper
• kosher salt
• freshly ground black pepper
• cumin
• cayenne
• green chile canned or frozen
• white corn tortillas 
• cooked chicken chopped
• green chile sauce 
• sour cream
• shredded Mexican cheese

Cheesy Chicken Enchilada Dip

1. In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
2. While the vegetables are cooking, slice the tortillas into thin 1/2″ strips and then chop the strips into 1/2″ squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
3. Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
4. Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.

Enchilada Recipes

Oh, how my family loves enchiladas. It’s almost ridiculous how often we make and eat them. Typically we serve them piping hot with tortilla chips on the side to scoop up all the cheesy melted deliciousness.

Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.

Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner.

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Chicken Enchilada Dip

Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada dip, a hit with everyone who tries it.

Course Appetizer, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 180kcal

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 bell pepper, any color diced, about 1 cup
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon cumin
• ⅛ teaspoon cayenne
• ½ cup chopped green chile canned or frozen will work fine
• 4 white corn tortillas chopped very small, about ½" in size
• 1½ lbs cooked chicken chopped small, about 2½-3 cups
• 1½ cups green chile enchilada sauce store bought or homemade
• ½ cup sour cream
• 1½ cups shredded Mexican cheese blend divided

Instructions

• In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
• While the vegetables are cooking, slice the tortillas into thin 1/2" strips and then chop the strips into 1/2" squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
• Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
• Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.

Notes

FREEZER MEAL: I like to double this recipe and freeze half of the dip for another meal. When it has cooled completely, cover with foil or a lid and freeze. A day or two before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake at 350°F for 20-30 minutes until melted and bubbling.

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 706mg | Potassium: 120mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 1mg

{originally published 2/11/13 – recipe notes and photos updated 9/14/22}

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