This easy to make, creamy Southern appetizer can be served as a spread on biscuits for game day or as a dip with veggies and crackers for brunch.

Print

Southern Pimento Cheese Spread

Ingredients

• 1/2 cup Duke’s mayo
• 16 oz/2 cups shredded Cheddar
• 1 tsp Dijon mustard
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp hot sauce or to taste
• 3 tbsp pimentos chopped and drained

Instructions

• Add all ingredients to a large bowl and mix well.
• Add more mayo and hot sauce if needed.
• Transfer to an airtight container and store in the refrigerator until ready to use.
• When ready to serve, scoop into a serving bowl with crackers and sliced veggies for dipping. 

Notes

Inspired by the recipe from Capital Bar and Grill in Little Rock.

You can choose your preferred mayo for this dip but I prefer Duke’s brand for flavor and creaminess.

I also prefer to use thicker pre-shredded cheddar cheese (it usually has a flour coating on it).

When I made this version above I shredded my own cheese and because it was so thin,

it clumped and did not have the texture I wanted for the spread. 

Drain your pimentos from the jar. Then chop and dice.

Add all ingredients to a large bowl and mix well.

To jazz up this recipe from my normal basic pimento cheese I added seasonings, Dijon mustard, and hot sauce.

Add more mayo and hot sauce if needed.

Transfer to an airtight container and store in the refrigerator until ready to use.

When ready to serve, scoop into a serving bowl with crackers and sliced veggies for dipping. 

The post Southern Pimento Cheese Spread appeared first on For the Love of Food.

This Harry Potter themed baked cheese appetizer is a fun and easy dish to serve for movie night and Halloween parties!

Ava helped create this recipe inspired by her favorite books series and her favorite food, brie cheese!

Print

Harry Potter Baked Brie

Ingredients

• 1 large 20oz round wheel of Brie
• 1/2 cup of jam we like raspberry or plum
• sliced apples and crackers for serving
• decorative Harry Potter style round glasses for decorating

Instructions

• Preheat oven to 350 degrees.
• Start by carefully slicing the top rind off the top of the Brie wheel.
• Remove and place on a cutting board. Using s small pairing knife, cut out a small lightning bolt shape on the top left of the cheese. Set aside.
• Spread jam on all over the top of the brie, leaving a little space from the edges so it does not leak over.
• Add the carved top of the brie back on top of the round covered in jam.  Make sure the lightning bolt is positioned on the left top.
• Place the brie in a baking dish and bake at 350 degrees for 15 minutes.
• Remove the Brie from the oven and carefully add the decorative glasses on top of the brie wheel.
• Serve warm with sliced apples and crackers for dipping.

Start with a large round of Brie.

I found this 20oz wheel at Sam’s Club. 

Start by carefully slicing the top rind off the top of the Brie wheel.

Remove and place on a cutting board.

Using s small pairing knife cut out a small lightning bolt shape on the top left of the cheese. Set aside.

Spread jam on all over the top of the brie.

Ava picked out this bright red plum jam which was delicious and the perfect Harry Potter color!

Leave a little space from the edges so the jam does not leak over. 

Add the carved top of the brie back on top of the round covered in jam. 

Make sure the lightning bolt is positioned on the left top. 

Place the brie in a baking dish and bake at 350 degrees for 15 minutes. 

(Do not bake with glasses on top. I just added for the photo).

Remove the Brie from the oven and carefully add the decorative glasses on top of the brie wheel. 

Serve warm with sliced apples and crackers for dipping.

This fun appetizer is perfect for movie night and Halloween parties!

The post Harry Potter Baked Brie appeared first on For the Love of Food.

Smoked Salmon Dip is a classic appetizer inspired by two of my favorite brunch items- smoked salmon and cream cheese.

This creamy dip is perfect for serving with bagels for brunch or as an appetizing spread on a charcuterie platter. 

We originally made this recipe for our monthly Cookbook Club at the local library. 

I served it on a brunch themed charcuterie tray and it was a hit!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Brunch Smoked Salmon Dip

8-10 servings

Ingredients

• 8 ounces cream cheese room temp
• 2 tbsp half and half
• 3 tsp lemon juice
• 1 tsp Worcestershire
• 1 tsp dried chives
• 3 tbsp capers drained
• salt/black pepper to taste
• 1 cup smoked salmon roughly chopped
• bagels pitas, and chopped veggies, for dipping

Instructions

• Add cream cheese and half and half to a mixing bowl.
• Using a mixer, whip for 2 minutes or until lightly whipped and combined.
• Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.
• Mix for another minute until it is all incorporated.
• Add the chopped salmon to the cream cheese, carefully folding in with a spatula.
• Cover and chill until ready to serve.
• To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading.

Notes

Recipe from Stunning Spreads by Chrissie Nelson Rotko.

This recipe is inspired by my fave brunch meal- smoked salmon, cream cheese, and bagels. 

I originally made this recipe for my monthly Cookbook Club.

The cookbook was Stunning Spreads by Chrissie Nelson Rotko and it is filled with amazing recipes for charcuterie platters. 

Add cream cheese and half and half to a mixing bowl.

Using a mixer, whip for 2 minutes or until lightly whipped and combined.

Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.

I love that this recipe adds capers (or salty peas as my kids call them). They are the perfect addition to the creamy dip!

Mix for another minute until it is all incorporated. 

I used two packages of smoked salmon to get 1 full cup. Then I roughly chopped it into pieces. 

Add the chopped salmon to the cream cheese, carefully folding in with a spatula. 

Cover and chill until ready to serve.

To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading. 

Happy Brunch! 

Here are today’s #BrunchWeek recipes:

• Smoked Salmon Dip from For the Love of Food
• Verde Mary from A Kitchen Hoor’s Adventures

The post Brunch Smoked Salmon Dip appeared first on For the Love of Food.

Caesar salad has long been one of my favorites but can you believe I have never made my own dressing? This recipe was so easy to make, I can’t believe I waited this long to try!

My library Cookbook Club featured the book Small Victories by Julia Turshen this month and this recipe is adapted from the delicious Caesar dressing in the book.

The best part- it has no raw egg directly in the mix and instead uses another creamy substitute! 

Scroll down for the recipe.

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30+ delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers. From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Homemade Creamy Caesar Salad Dressing

Serves 4

Equipment

• Serves 4

Ingredients

• 1-2 garlic cloves pressed or minced
• 2 tsp anchovy paste or 4 anchovy fillets
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp mayo
• 1/4 cup Parmesan cheese grated
• sea salt/black pepper to taste

Instructions

• In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.
• Using an immersion blender, food processor, or whisk puree until smooth.
• Add the Parmesan and blend again to incorporate the cheese.
• Season to taste with salt and pepper.
• Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.
• To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

Notes

Adapted from Small Victories by Julia Turshen.  

Feel free to substitute white wine vinegar or sherry vinegar in the recipe. 

In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.

I like to use Duke’s mayo because it is creamier and richer. 

You can use anchovy filets for this recipe or take a shortcut like I did and just use anchovy paste. 

Using an immersion blender, food processor, or whisk puree until smooth.

Add the Parmesan and blend again to incorporate the cheese.
Season to taste with salt and pepper.

Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.

To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

We enjoyed ours we a bowl of red beans and rice with sausage for dinner.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

The post Homemade Creamy Caesar Salad Dressing appeared first on For the Love of Food.

Print

Red, White, and Blue Cream Cheese Spread

Ingredients

• 8 oz block of cream cheese softened
• 1/2 cup strawberry jam
• 1/2 cup Blueberry jam
• graham crackers cookies or sliced fruit, for dipping

Instructions

• Add cream cheese to a small plate or serving board.
• Pour each jam on top of half the cream cheese, letting it cover the top and pour over the sides.
• You should have one blue side and one red side.
• Serve with graham crackers or fruit on the side for dipping.

Start with a softened block of cream cheese. 

I used two flavors of jam for this patriotic recipe: strawberry and blueberry.

Pour each jam on top of half the cream cheese, letting it cover the top and pour over the sides. 

You should have one blue side and one red side.

Serve with graham crackers or fruit on the side for dipping.

Made in minutes and absolutely delicious, you can enjoy this patriotic sweet treat as an appetizer or dessert. 

The post Red, White, and Blue Cream Cheese Spread | 4th of July Patriotic Appetizer appeared first on For the Love of Food.

Happy June!

It’s the unofficial start of summer and we are ready to cook up for all our favorite summertime eats.

Good ol’ barbecue is at the top of my list. I love coming up with creative saucy BBQ recipes for my family to enjoy.

Today I am sharing over 60 Saucy Summertime Barbecue Recipes for you to make for your next picnic, cookout, or family dinner!

1. Crock-Pot BBQ Chicken Chowdown – For the Love of Food

2. BBQ Chicken Pizza – Little Sunny Kitchen

3. BBQ Brisket Mac and Cheese – Tao of Spice

4. Southern Style Barbecue Pulled Pork Tacos – For the Love of Food

5. Barbecue Pulled Chicken Sandwiches – Stephie Cooks

6. Baked Honey BBQ Chicken Meatballs – My Sequined Life

7. Cheddar Stuffed Sweet and Tangy Barbecue Meatloaf – Out Grilling

8. BBQ Chicken Toastadas – Haute and Healthy Living

9. Crock-Pot Blueberry Barbecue Chicken Wings – For the Love of Food

10. Pull Apart BBQ Chicken Sliders – Sandra’s Easy Cooking

11. Southern Pulled Pork BBQ – Quiche My Grits

12. Crispy Sheet Pan BBQ Drumsticks – Sip Bite Go

13. BBQ Bacon Meatloaf – For the Love of Food

14. BBQ Braised Cabbage with Bacon – Tao of Spice

15. Ribs With Peach BBQ Sauce – Two Kooks in the Kitchen

16. Barbecue Pulled Pork Topped Hasselback Sweet Potatoes – For the Love of Food

17. BBQ Beef and Quinoa Baby Meatloaf Muffins – Haute and Healthy Living

18. Easy Grilled Salmon with BBQ Sauce – My Kitchen Serenity

19. Inside Out Honey Whiskey BBQ Bacon Cheeseburgers with Mac and Cheese – For the Love of Food

20. BBQ Chicken Wraps – Everyday Delicious

21. Fall Off The Bone BBQ Ribs – Quiche My Grits

22. BBQ Jackfruit Sandwich with Vegan Coleslaw – Zardy Plants

23. Sriracha Barbecue Salmon with Roasted Asparagus – For the Love of Food

24. Bourbon Spiked Barbecue Sauce Burgers – Call Me PMC

25. THE BEST BBQ Spaghetti – Montana Happy

26. BBQ Bacon Cheeseburgers Stuffed with Vidalia Onions – For the Love of Food

27. Grilled Tri Tip with Whiskey Chipotle BBQ Sauce – In Mama Maggie’s Kitchen

28. BBQ Chickpea Meatballs – My Pure Plants

29. BBQ Chicken Dip – The Forked Spoon

30. BBQ Pineapple Meatballs – Salt and Baker

31. BBQ Chicken Meatloaf – The Clean Eating Couple

32. Barbecue Armadillo Eggs – For the Love of Food

33. Texas Twinkies – Urban Cow Girl Life

34. Barbecued Green Beans with Ham – One Hot Oven

35. Easy Crock Pot BBQ Beef Sandwiches – Julia’s Simply Southern

36. BBQ Pulled Pork and Mac and Cheese Pizza – For the Love of Food

37. Pulled Pork with Pineapple Barbecue Sauce – The View from Great Island

38. BBQ Chicken Pita Pizza – That Spicy Chick

39. Classic Smoky BBQ Mountain Chicken – An Affair from the Heart

40. Baked BBQ Chicken Drumsticks – Little Sunny Kitchen

41. Crunchy BBQ Ranch Chicken Salad – A Grande Life

42. Crock-Pot BBQ Root Beer Pulled Pork – For the Love of Food

43. Mango Barbecue Baby Back Ribs – Culinary Ginger

44. BBQ Beer Can Chicken – Food Meanderings

45. Hard Rock Cafe Inspired Molasses BBQ Chicken – For the Love of Food

46. Air Fryer BBQ Tofu – The Mama Maven

47. BBQ Grilled Chicken Thighs – Sip Bite Go

48. Easy Air Fryer BBQ Drumsticks – Brooklyn Active Mama

49. Saucy Korean BBQ Beef Skewers – Killing Thyme

50. Spicy BBQ Chicken Pasta – That Spicy Chick

51. Plum Glazed Barbecue Drumettes – The View from Great Island

52. BBQ Chicken Rollups – For the Love of Food

53. Instant Pot Barbecue Chicken – Tasty Oven

54. Simple Maple Chipotle Barbecue Chicken – Healthy Seasonal Recipes

55. BBQ Baked Pork Chops – A Cedar Spoon

56. Smoked Turkey Wings with A Killer BBQ Dry Rub – Foodie and Wine

57. Barbecue Chicken Pizza Pinwheels – A Grande Life

58. Easy Honey BBQ Tuna Pita Bowls – A Helicopter Mom

59. BBQ Chicken Salad – A Family Feast

60. BBQ Bacon Mac and Cheese Waffle Cones-For the Love of Food

61. BBQ Chicken Skewers – Tastes of Lizzy T

62. Sheet Pan BBQ Chicken Quesadillas – Sprinkles and Sea Salt

63. Barbecued Peanuts – Love Bakes Good Cakes

64. Sheet Pan BBQ Salmon Dinner – Kara Lydon

65. BBQ Havarti Burgers – How Sweet Eats

The post 60+ Saucy Summertime Barbecue Recipes appeared first on For the Love of Food.

It’s National Strawberry Picking Day so what better time for me to share this delicious recipe for Farm Fresh Strawberry Syrup!

This is an easy to make treat that is delicious on top of pancakes and ice cream or mixed into milk and tea.

Print

Farm Fresh Strawberry Syrup

Ingredients

• 16 oz 1lb strawberries, stems removed and sliced
• 1/4 cup sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

• Combine all the ingredients in a small saucepan over medium heat.
• Stir and bring to a low boil then turn heat down to medium low.
• Cook, stirring often, for 20-30 minutes until thickened and syrupy.
• Pour the berry mixture through a strainer. You can discard the berries or use them for something else.
• Serve warm over pancakes, French toast, and desserts or refrigerate and serve cold stirred into milk, shakes, tea, and coffee.

 Going to local farms and picking fresh produce is one of our favorite family traditions.

We were lucky enough to go strawberry picking at Eckert Farms last weekend.

It was the biggest farm we have ever been to and quite a memorable experience!

We left with a basket full of fresh juicy berries, strawberry cider and pastries from the market, and soaking wet clothes from a popup storm (but smiles on our faces). 

Now for our homemade syrup recipe…

Start with 1lb of fresh strawberries. 

Wash, cut off tops, and slice if you would like. 

Add the berries to a saucepan and pour in water. 

Add the sugar. 

Finally add 1 tbsp of lemon juice. 

Stir well and heat over medium. 

Cook, stirring often, for 20-30 minutes until thickened and syrupy. 

Pour the berry mixture through a strainer. 

You can discard the berries or use them for something else.

You should have a good amount of syrup, about a cup and a half or more.

Serve warm over pancakes, French toast, and desserts. or refrigerate and serve cold stirred into milk, shakes, tea, and coffee. 

The post Farm Fresh Strawberry Syrup appeared first on For the Love of Food.

Today I’m sharing all the delicious party recipes you’ll ever need to celebrate Cinco De Mayo this month!

  This tasty roundup of festive food and drinks includes over 115 recipes for Mexican entrees, side dishes, beverages, and saving the best for last: dessert!

Entrees:

1. Instant Pot Mexican Shredded Chicken – Make it Skinny Please

2. Cochinita Pibil – Instant Pot Pulled Pork Tacos – One Happy Housewife

3. Tacos Al Pastor – Saving You Dinero

4. Ground Beef Enchiladas – House of Nash Eats

5. The Best Chicken Enchiladas – For the Love of Food

6. Easy Baked Chicken Taquitos – The Quick Journey

7. Easy Huevos Rancheros – What A Girl Eats

8. Baked Chile Rellenos – Emily Fabulous

9. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

10. Pollo Asado Tacos – The Vanilla Tulip

11. Instant Pot Pork Tamales – Pressure Cooking Today

12. Chicken Birria Tacos Quesabirria Tacos – 24 Bite

13. Steak Fajita Taco Salad with Chipotle Cilantro Lime Ranch – Tao of Spice

14. Slow Cooker Salsa Chicken Tacos – For the Love of Food

15. Quesabirria Tacos – Girl Carnivore

16. Pambazos (Mexican Potato & Chorizo Sandwich) – Saving You Dinero

17. Salmon Tacos – Happy Foods Tube

18. Vegetarian Tostadas Recipe with Cilantro Lime Slaw – Erhardts Eat

19. Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa – For the Love of Food

20. Chicken Tinga – Little Sunny Kitchen

21. Homemade Chalupas – The Belly Rules the Mind

22. Mexican Tuna Cakes with Jalapeño Cream Sauce – Belle of the Kitchen

23. Camarones a la Diabla (Mexican Deviled Shrimp) – All Ways Delicious

24. Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken – For the Love of Food

25. Mexican Chicken Adobo (Adobo de Pollo) – Make it Skinny Please

26. Cornbread Tamale Pie – Sue Bee Homemaker

27. Chicken Tinga Tostadas – Cook What You Love

28. Milanesa de Res (Beef Milanese) – Dish’n the Kitchen

29. Cheesy Pork Enchilada Stuffed Bell Peppers – For the Love of Food

30. Baja Chicken Tacos – Quiche My Grits

31. Grilled Shrimp Tacos – Little Sunny Kitchen

32. Pressure Cooker Mexican Pot Roast – The Typical Mom

33. Air Fryer Chicken Fajitas – TropRockin

34. Chicken Enchilada Casserole – For the Love of Food

35. Sheet Pan Huevos Rancheros – The Oregon Dietitian

36. Slow Cooker Pork Carnitas – A Reinvented Mom

37. Pioneer Woman’s Perfect Enchiladas – For the Love of Food

38. Elote Mexican Street Corn Nachos with Zesty Cheese Sauce – Xoxo Bella

39. Green Chili Chicken Burritos – This Delicious House

40. Cinco de Mayo Taco Cake – For the Love of Food

41. Beef Chimichanga – Beyond the Chicken Coop

42. Walking Taco Bar – For the Love of Food

43. Chilaquiles Verdes (Green Chilaquiles) – Dish’n the Kitchen

44. Camarones al Mojo de Ajo (Mexican Garlic Shrimp) – All Ways Delicious

Sides:

1. Blender Mexican Salsa – Belle of the Kitchen

2. Mexican Shrimp Cocktail (Ceviche) – What A Girl Eats

3. The Best Ever Guacamole – Sugar Spun Run

4. 6-Minute Mexican Street Corn – For the Love of Food

5. Mexican Street Corn Salad – This Delicious House

6. Best Peach Mango Salsa – She’s Not Cookin

7. Restaurant Style Cheesy Refried Beans – For the Love of Food

8. Authentic Refried Beans – The Spicy Apron

9. Farro Black Beans Mexican Bowl – Kiip Fit

10. Mango Pico De Gallo – Kelly Neil

11. Mexican Pickled Onions with Lime Juice – All Ways Delicious

12. Guilt Free Fajita Seasoned Nachos – For the Love of Food

13. Easy Roasted Corn Esquites (Mexican Street Corn Salad) – Whole Lotta Yum

14. Cowboy Queso – A Gouda Life

15. Black Bean and Corn Salad – Happy Foods Tube

16. The BEST Queso – Sugar Spun Run

17. Taco Soup with Homemade Taco Seasoning – For the Love of Food

18. Peach Guacamole – The Healthy Epicurean

19. Vegan Choriqueso (Queso Dip with Chorizo) – Cooking on Caffeine

20. Instant Pot Mexican Pinto Beans – The Vanilla Tulip

21. Spicy Salsa Taquera – Splash of Taste

22. Cheesy Enchilada Soup – For the Love of Food

23. Tex Mex Flautas – The Belly Rules the Mind

24. Pineapple Mango Salsa – The Clean Eating Couple

25. Mexican Corn Pasta Salad – A Seasoned Greeting

26. One-Pan Mexican Quinoa – Gathering Dreams

27. Gouda Queso Fundido Dip with Chorizo – For the Love of Food

28. Mexican Charcuterie Board – Beyond Mere Sustenance

29. Mexican Cauliflower Rice – Make it Skinny Please

30. Mexican-Style Pickled Vegetables – Craving Something Healthy

31. Fiesta Wonton Taco Cups – For the Love of Food

31. Seven Layer Dip Cups – Fun Money Mom

32. Mexican Shrimp Cocktail – The Suburban Soapbox

33. Mexican Street Corn Potato Salad – My Kitchen Love

34. Skillet Queso Dip – For the Love of Food

35. Vegan Mexican Chopped Salad with Avocado Dressing – Happy Kitchen

Desserts:

1. Strawberries and Cream (Fresas con Crema) – Cooking Carnival

2. Faux Fried Ice Cream – House of Nash Eats

3. Dulce de Leche Cheesecake Pops with RumChata – Pass the Sushi

4. White Chocolate Covered Cinco de Mayo Strawberries – Cooking on the Front Burners

5. Mexican Flan – In Mama Maggie’s Kitchen

6. Cactus Cupcake Topper – Ever After in the Woods

7. Homemade Churros – House of Nash Eats

8. Churro Waffles with Peaches & Cream – Tao of Spice

9. Homemade Chipotle Brownies – Swirls of Flavor

10. Easy Cocadas (Mexican Coconut Candies) – The Gingered Whisk

11. Taco Cupcakes – She Saved

12. Churro Ice Cream Sandwiches – Cookie Named Desire

13. Chocolate Tres Leches Cake – Marsha’s Baking Addiction

14. Tres Leches Cake – House of Nash Eats

15. Easy Churro Bites – Crazy for Crust

16. Mexican Skillet Brownies – Recipe Runner

17. Fresas con Crema – Mexican Made Meatless

18. Mexican Chocolate Chocolate Chip Ice Cream – Beyond Mere Sustenance

19. Mexican Fruit Salad – Soulfully Made

20. Mexican Hot Chocolate Popsicles – Healing Tomato

21. Air Fryer Strawberry Cheesecake Chimichangas – All That’s Jas

Drinks:

1. Margarita Tequila Jello Shots – TropRockin

2. Classic Margarita – What A Girl Eats

3. Homemade Horchata de Arroz (Mexican Rice Drink) – Dish’n the Kitchen

4. Authentic Homemade Mojito – Wholesome Farmhouse Recipes

5. Avocado Margarita – TropRockin

6. Grapefruit Paloma – This Delicious House

7. Horchata Mexican Drink – House of Nash Eats

8. Frozen Virgin Strawberry Margarita – Barbara Bakes

9. The Best Skinny Margarita – The Clean Eating Couple

10. Frozen Strawberry Mango Margaritas – For the Love of Food

11. Mexican Mule – The Food Blog

12. Chile Mango Mexican Candy Shots – Xoxo Bella

13. Iced Mexican Coffee – Luci’s Morsels

14. Watermelon and Silver Tequila Cocktail – Mexican Made Meatless

15. Jalapeno Cucumber Margaritas – Swirls of Flavor

16. Mango Habanero Margarita – Noshing with the Nolands

17. Fresh Strawberry Margarita On the Rocks – TropRockin

18. Pineapple Jalapeno Margarita – Gastronom Blog

The post 115+ Epic and Delicious Cinco De Mayo Recipes appeared first on For the Love of Food.

Most people have tried or at least heard of the classic appetizer Spinach Artichoke Dip but have you ever tried Hot Artichoke Dip?

This delicious recipe is adapted from The Pioneer Woman’s favorite appetizer. The dip is creamy and rich and makes a tasty hors d’oeuvre to share or lunchtime sandwich spread. 

Print

Hot Artichoke Dip

Makes 4 cups

Ingredients

• 2 14 oz cans artichoke hearts drained
• 8 oz package cream cheese softened and cubed
• 1 cup parmesan cheese shredded
• 1 cup mayo I prefer Duke's
• garlic salt and black pepper to taste
• cayenne powder optional

Instructions

• Preheat the oven to 350 degrees.
• Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.
• Pulse a few times until chopped and just blended.
• Mix in parmesan cheese and spices.
• Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.
• Add to the bowl of dip and stir together gently.
• Pour the mixture into a pie plate or baking dish and spread to smooth out.
• Bake for 15-20 minutes until heated through and bubbly.
• Turn on the broiler and broil for 2 minutes until the top is golden.
• Serve warm with chips or crackers for dipping.

Notes

Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"

I love that this hearty appetizer only has four main ingredients! 

A thick Southern style mayo works best for this dip. Duke’s is my favorite!

Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender. 

Pulse a few times until chopped and just blended. 

Mix in parmesan cheese and spices. Cayenne is optional. I skip it with my kids. 

Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.

Add to the bowl of dip and stir together gently. 

Pour the mixture into a pie plate or baking dish. 

Spread to smooth out and cover.

Bake at 350 degrees for 15-20 minutes until heated through and bubbly.

Turn on the broiler and broil for 2 minutes until the top is golden. 

Serve warm with chips or crackers for dipping.

I also like to serve in individual ramekins or skillets

for personal appetizers to nibble on while watching the game or on movie night!

The post The Pioneer Woman’s Hot Artichoke Dip appeared first on For the Love of Food.

What do you get when you combine two classic favorites- spinach and artichoke dip and grilled cheese?

You guessed it- this delicious cheesy sandwich!

This is my go to appetizer dip! It so easy to make and a crowd pleaser!

Print

Spinach and Artichoke Grilled Cheese

Makes 2 sandwiches

Ingredients

For the spinach artichoke dip:

• 14 oz can artichokes hearts chopped
• 10 oz box chopped spinach cooked and drained
• 1/2 yellow onion diced
• 8 oz cream cheese softened
• 1 cup Italian mixed cheese shredded
• 1 cup Parmesan cheese shredded
• 2 cloves garlic pressed
• 1 tbsp olive oil
• salt/pepper to taste

For the sandwiches:

• butter for spreading
• sliced potato bread or similar
• 1 cup spinach dip

Instructions

For the dip:

• Preheat oven to 350 degrees.
• In a skillet, add olive oil and heat over medium.
• Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
• Turn heat to low and add spinach and artichoke hearts. Mix to combine.
• Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
• Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
• Top with Parmesan cheese and bake for 15 minutes.
• *Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.

To assemble the sandwiches:

• Heat a large skillet or grill pan over medium heat and coat with non stick spray..
• Butter one side of each slice of bread and place all four slices, butter side down, in the skillet.
• Add a heaping 1/2 cup scoop onto two slices of bread and heat for a couple minutes until the bread is toasted.
• Top with the other slice of toasted bread and remove to a plate.
• Slice and serve warm.

Notes

You only need 1 cup of spinach dip for the sandwiches so save the rest for snack time or an appetizer the next day!

This recipe and many more are included in this roundup.

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