This creamy dessert dip is inspired by my favorite fall treat- sticky sweet caramel apples.

With just four ingredients this easy recipe is perfect for serving at autumn parties and fall gatherings.

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Autumn Caramel Apple Dip

Ingredients

• 2 8 oz blocks cream cheese softened
• 1/2 cup powdered sugar
• 13-16 oz container caramel dip or sauce
• 1/2 cup toffee bits
• 2 tsp vanilla
• 4-6 large apples cored and sliced thin
• 1 cup pineapple juice optional

Instructions

• In a large mixer bowl add the two blocks of softened cream cheese.
• Beat until smooth and creamy then add vanilla.
• Finally slowly mix in powdered sugar and mix until combined.
• Spoon the mix into a large pie or serving dish, spreading to cover.
• Next, pour the caramel dip over the cream cheese spread. You may have to warm it for 10 seconds in the microwave if it's too thick.
• Spread it evenly all over.
• Sprinkle toffee bits all over the top.
• Cover and refrigerate until ready to serve.
• To prepare apples: start by coring and slicing.
• Add to a large bowl of pineapple juice and toss to coat.
• Soak for 3-5 minutes. This should prevent the apples from browning.
• To serve: set out the chilled dip with spreaders or spoons and a large plate of the sliced apples for dipping.

In a large mixer bowl add the two blocks of softened cream cheese.

Beat until smooth and creamy.

Next, add vanilla. 

Finally, slowly mix in powdered sugar. 

Mix until combined. 

Spoon the mix into a large pie or serving dish, spreading to cover.

You can either use caramel dip or caramel sauce.

I prefer the thicker dip but you may have to warm it for 10 seconds in the microwave if it’s too thick to pour.

Caramel sauce is usually in a squeeze bottle and comes out thinner. 

Next, pour the caramel dip over the cream cheese spread. Spread it evenly all over. 

 Sprinkle toffee bits all over the top.

Doesn’t this look amazing?!

Cover and refrigerate until ready to serve.

To prepare apples: start by coring and slicing. Add to a large bowl of pineapple juice and toss to coat.

 Soak for 3-5 minutes. This should prevent the apples from browning.

To serve: set out the chilled dip with spreaders or spoons and a large plate of the sliced apples for dipping. 

The post Autumn Caramel Apple Dip appeared first on For the Love of Food.

I made this themed appetizer for dinner inspired by the recent Total Solar Eclipse.

Four ingredients are melted together to make the ultimate easy, cheesy, and creamy dip that is a little eclipse of heaven!

We drove to the middle of the state to experience the total eclipse April 8th, and it was such an amazing experience to see in person.

We stopped in Clarksville at the city park and got a good spot on the lawn to watch the hour long event.

At 1:50, the sky darkened, it got cooler, and everyone cheered!

We watched the eclipse in its Totality for 3 1/2 min.

It really was an experience of a lifetime, and I am glad I got to see it was my kids and husband!

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Solar Eclipse Party Creamy Beef Queso Dip

Ingredients

• 1 lb lean ground beef
• 10 oz can Rotel tomatoes I used fire roasted
• 8 oz package cream cheese softened and cubed
• 2 cups shredded Mexican mix cheese
• black bean chips for topping and dipping
• orange tortilla or nacho chips for topping and dipping

Instructions

• Add ground beef to a large skillet over medium heat.
• Cook, breaking up, until no longer pink.
• Drain grease and turn heat down to medium low.
• Pour in Rotel and cubed cream cheese.
• Cook, stirring until melted and completely combined.
• Remove from the heat and stir in 2 cups of shredded cheese until creamy and melted.
• Pour into a round pan for the sun shape like a pie dish or cast iron.
• Top with black bean chips on half, slightly crushed then add the orange chips, slightly crushed in a crescent moon shape.
• Fill in any open space with the black bean chips so it resembles an Eclipse!
• Serve queso warm with additional tortilla chips in a bowl on the side.

I love how easy this appetizer is and in my opinion there are a few special ingredients that really “make” this queso over the moon (ha get it?!).

The fire roasted Rotel, which isn’t spicy but more sweet and lightly smokey is my favorite. Then of course, cream cheese, my old go to for making dip rich and creamy. And finally, these Beanitos black bean tortilla chips. I needed black chips for the Eclipse look. These look great but also taste delicious. My daughters compare the taste to Sun Chips!

Add ground beef to a large skillet over medium heat. Cook, breaking up, until no longer pink.

Drain grease and turn heat down to medium low.

Pour in Rotel and cubed cream cheese. 

 Cook, stirring until melted.

When completely combined, remove from heat. 

Remove from the heat and stir in 2 cups of shredded cheese until creamy and melted.

Pour into a round pan for the sun shape like a pie dish or cast iron. 

Top with black bean chips on half, slightly crushed then add the orange chips, slightly crushed in a crescent moon shape.

Fill in any open space with the black bean chips so it resembles an Eclipse!

Serve queso warm with additional tortilla chips in a bowl on the side.

The post Solar Eclipse Party Creamy Beef Queso Dip appeared first on For the Love of Food.

This creamy appetizer is a delicious way to use up your leftover boiled eggs from Easter.

I love eating deviled eggs and I knew this tangy dip filled with all the flavors of my favorite appetizer would be a winner.

Serve it at holidays, picnics, and potlucks this spring!

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Ingredients

• 6 boiled eggs peeled
• 1/4 cup mayo I use Duke's
• 2 heaping tbsp yellow mustard
• 2 heaping tbsp relish
• 1 tsp hot sauce
• salt white pepper, and paprika to taste
• 2 tbsp chives/green onions diced for topping

Instructions

• . Add all ingredients except the green onions to a food processor or blender.
• Blend until all chunks are gone and it is creamy and smooth.
• Pour into a serving bowl, smoothing the top.
• Garnish with diced green onions.
• Serve with fresh chopped veggies and crackers for dipping.

This recipe is perfect for using up Easter eggs.

Just peel six boiled eggs and add to a food processor or blender. 

Pulse the eggs until they are broken into small bits. 

Add all remaining ingredients (except for green onions) to the blender.

I used hot sauce to taste and ended up adding 1 tsp of this tasty Yellow Bird sauce.

Blend until all chunks are gone and it is creamy and smooth. 

Pour into a serving bowl, smoothing the top.

Garnish with diced green onions. 

Serve with fresh chopped veggies and crackers for dipping. Enjoy!

The post Creamy Deviled Egg Dip appeared first on For the Love of Food.

Neiman Marcus Dip is classic recipe that was originally served in the 1950s at The Zodiac Room at the Neiman Marcus flagship store in Dallas . 

It got the nickname Million Dollar Dip because it taste like a million bucks!

This easy, cheesy appetizer spread is loaded with cheese, bacon, and mayo and is delicious served on crackers for any occasion! 

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Neiman Marcus Party Dip

Makes enough for 20-24 people!

Ingredients

• 4 Cups Cheddar Cheese shredded
• 1 Cup Green Onions diced
• 1 Cup Slivered Almonds
• 3 oz pkg Real Bacon Pieces
• 3 Cups Duke’s Mayonnaise
• Ritz crackers for serving

Instructions

• Mix all ingredients together in a large bowl.
• Cover and refrigerate until ready to serve.
• Serve with Ritz crackers.

Don’t you just love simple recipes?

This dip has only five ingredients and can be mixed up in a minute!

Add mayo ( I like Duke’s), crunchy bacon, slivered almonds, shredded Cheddar cheese, and diced green onions to a bowl.

Mix all ingredients together until fully combined. 

Cover and refrigerate until ready to serve.

Serve with crackers and enjoy!

This recipe makes A LOT and is perfect for potlucks and game day! 

The post Neiman Marcus Million Dollar Party Dip 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.

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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.

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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.

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. 

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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.

I have many fond memories of eating at Chili’s with my family and friends growing up. It was a popular restaurant in ym hometown and after most chorus concerts, school plays, and special dates we would end up there.  I had two favorites as a teen that I loved from Chili’s : chocolate lava cake and skillet queso dip. Years later I don’t get to eat there as often but I am still a queso lover! So I decided to make a tasty copycat version of Chili’s famous Skillet Queso Dip at home. 

There are a lot of versions of this recipe out there but I wanted to make mine a little different than the others. The main change was I used fresh crumbled ground beef instead of canned beef chili. I also did not make my version spicy. I wanted my whole family to enjoy it but you can also kick up the heat with some extra spices like cayenne!

Scroll down for the recipe. I am excited for you to give it a try!

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Skillet Queso Dip

Ingredients

• 1 lb lean ground beef
• 16 oz. Velveeta cheese cubed
• 1 cup milk
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

• Add the ground beef to a skillet over medium heat.
• Cook, crumbling until no longer pink. Drain any grease and set aside.
• In a large cast iron pan, add Velveeta cheese and heat over medium. Stir constantly so it does not burn.
• Once it begins to melt stir in milk.
• Continue to stir until smooth then add in seasonings and ground beef.
• Stir until it comes to a simmer then remove from heat.
• Serve warm in the skillet with tortilla chips for dipping.

Add the ground beef to a skillet over medium heat.
Cook, crumbling until no longer pink. Drain any grease and set aside. 

In a large cast iron pan, add Velveeta cheese and heat over medium. 

Continue to stir. Once it begins to melt stir in milk.

Continue to stir until smooth then add in seasonings and ground beef. 

Stir until it comes to a simmer then remove from heat.

Serve warm in the skillet with tortilla chips for dipping.

The post Copycat Chili’s Skillet Queso Dip appeared first on For the Love of Food.

 Oven baked, extra cheesy seafood dip has long been this Florida girl’s fave appetizer! So today I am sharing this deliciously easy and finger lickin’ good Grilled Shrimp Dip recipe. Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey! You are going to love this creamy appetizer that screams comfort food !

#SummerGrilling Week 

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Grilled Shrimp Dip

Ingredients

• 2 tbsp butter
• 1 lb shrimp peeled and deveined
• 1 tbsp plus 1/2 tsp Spice House Back of the Yards seasoning blend divided
• 1/2 cup sour cream
• 8 oz cream cheese softened
• 1/2 cup mayo
• 1/4 cup white cheddar cheese shredded
• 1/4 cup green onions diced
• 1 cup Farmer's Pantry Cornbread Crisps
• 1 tbsp butter melted
• 1/2 tsp paprika
• 2 oz bag Farmer's Pantry Cornbread Crisps for dipping

Instructions

• Preheat oven to 350 degrees.
• Heat a grill pan or indoor grill over medium high heat and add butter.
• Pat shrimp dry and season all over with 1 tbsp Back of the Yards spice mix.
• Add shrimp to the hot skillet and cook until shrimp is pink, about 2 minutes.
• Remove to a plate to cool slightly then chop up.
• In a bowl, add the cream cheese, sour cream, mayo, cheese, and green onions.Stir well.
• Add in chopped shrimp and mix gently.
• Pour into a greased loaf pan or baking dish.
• For the topping: add 1 cup Farmer's Pantry Cornbread Crisps to a food processor and grind until crushed.
• Add to a bowl with the melted butter and 1/2 tsp Back of the Yards seasoning. Stir well.
• Press onto the top of the dip in the pan, covering completely.
• Sprinkle paprika on top.
• Bake for 30 minutes until golden and bubbly.
• Serve warm with Cornbread Crisps on the side for dipping.

Notes

*If you like spice try adding 1/2 tsp-1 tsp of Cajun seasoning to the dip before baking. 

Enter the #SummerGrilling Giveaway!

• iGrill Mini Grilling Thermometer from BBQGuys
• Case of Cornbread Crisps from Farmer’s Pantry
• Indoor Searing Grill from Hamilton Beach
• Stella High Ball Glassware from Joy Jolt
• Best Seller Collection from The Spice House
• 1 Year Supply of Syrups from Torani
• $100 via PayPal

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My daughters have a new favorite toy: the Think & Learn Rocktopus from Walmart! They had a blast playing and learning with this early Christmas present. Then we made a fun Octopus Bread Bowl and Dip for dinner inspired by their new musical octopus. 

The new Think & Learn Rocktopus from Walmart is the perfect gift this holiday season!

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Octopus Bread Bowl and Dip

Ingredients

• 2 tubes of French bread dough (I used Pillsbury}
• 1/2 a 2oz can sliced black olives
• 2 cups dip of your choice warmed {I used spinach artichoke dip}

Instructions

• Preheat oven to 350 degrees.
• Remove dough from one tube and form into a large circle for the "head".
• Place on a greased baking sheet.
• Remove dough from the second tube cut into 8 portions.
• Roll and stretch out with your hands into eight "legs".
• Arrange around the circle "head" on the baking sheet with one side curled up and one side attached to the circle.
• Arrange sliced black olives on the "leg" dough to look like tentacles.
• Cut 4 diagonal slashes across the top of the circle dough.
• Bake for 26 minutes until golden brown.
• Remove from oven and let cool slightly.
• Cut a circle out of the top of the "head" and scoop out inside bread to form a bowl.
• Fill with warmed dip.
• Serve and enjoy!

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