Chicken Parmesan Dip

I wanted to make a hearty appetizer for our preschool birthday lunch this month.  Buffalo Chicken Dip is very popular.  I had that in mind but wanted something different.  I had some diced chicken breast... so I decided to try a Chicken Parmesan Dip!  YAY  - it was a huge hit.  I assembled the night before and baked it at preschool.  You have to try it - yummy, cheesy and hearty!

                Once again, not a great pic.  I took it quickly before the                      teachers enjoyed lunch!

Chicken Parmesan Dip

12 oz cream cheese, softened
1/2 cup mayonnaise
1 - 2 cloves garlic, minced
2 cups diced chicken breast
3/4 cup shredded Mozzarella
1/4 cup shredded Parmesan Cheese
1 tsp salt
1 tsp cracked pepper
1 tsp Italian seasoning
1 cup marinara sauce
1 cup or a little more Italian cheese, shredded
1/2 cup or so shredded Parmesan
sprinkling of Italian seasoning for garnish

Spray the bottom of baking dish. Mix first 8 ingredients and spread in the bottom of a prepared pan. Top with a cup of marinara sauce.  Sprinkle with a cup or so of shredded Italian cheese, Sprinkle with Parmesan cheese.  Sprinkle with Italian seasoning.  Cover with foil and refrigerated until ready to bake.  Take out of fridge about an hour before baking.  Bake  at 350 covered for 30 minutes and  then bake uncovered for 10 - 15 or until the cheese is melted and the top is getting brown and bubbly.

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Swiss Cheese Dip-easy and yummy!

Happy New Year!!

I love this new, easy dip!  Our local grocery stores sell a pre-made Swiss Cheese Dip!  I love this homemade version.  I served it with Triscuits and a variety of vegetables.

I was recently at a Noonday jewelry party!  Elizabeth served this yummy Swiss Cheese Dip- they call it..."Nana's Dip".  Also, I absolutely love the Noonday Collection.  Check out Elizabeth's Noonday Collection page...www.elizabethperkinson.noondaycollection.com  Noonday partners with talented artisan entrepreneurs to make a difference in some of the world’s most vulnerable communities.

Enjoy this yummy dip - I think it will be one of your new favorite recipes - one of your "go to" recipes!   

Swiss Cheese Dip - AKA as "Nana's Dip"

1 cup mayonnaise

1 cup shredded Parmesan Cheese

1 cup Shredded Swiss Cheese

few green onions, chopped (include some of the green too)

salt/pepper

parsley for garnish

Mix well and refrigerate.  Serve with your favorite cracker or vegetable.  Enjoy!

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Enoy

Peanut Butter Apple Dip

I love peanut butter!  I found this yummy dip/spread over at The Yummy Life.  They also have a pumpkin dip and a caramel version.

I think this is a great dip/spread to keep on hand to eat on apples, pretzels, bananas, ice cream, wafer cookies, bagels......anything.

I chose to top it with chopped up Reese's peanut butter cups.  They topped it with chopped peanuts! Both are fabulous!

Peanut Butter Dip/Spread (adapted from The Yummy Life)

1  8 oz pkg cream cheese, softened
1/2 cup dark brown sugar
1/2 cup peanut butter ( I used creamy)
1/4 cup honey
1 tsp vanilla
chopped peanuts or Reese's for garnish

Combine softened cream cheese and brown sugar in a large bowl.  Using an electric mixer, mix until well combined.  Add peanut butter, honey and vanilla... mixing until well combined.

Make ahead and refrigerate until ready to enjoy.... or enjoy right away!  Garnish with a topping if desired.

Yummy - Three Cheese Hot Bean Dip

I tried this new recipe for a Holiday Happy Hour recently.  I loved it - I got great reviews from my friends too.  My "gluten-free" friends could also enjoy it!  I found this recipe at Allrecipes

    Just before baking.....

Three Cheese Hot Bean Dip (adapted from Allrecipes)

1  8 oz  cream cheese, softened

1 cup sour cream

2  16 oz cans of refried beans

1/2 (1 oz) pkg of taco seasoning

5 drops of Tabasco or other red pepper sauce (or more)

2 Tbsp dried parsley

1/4 cup chopped green onions

1  (8 oz) pkg shredded Cheddar cheese

1  (8 oz) pkg shredded Monterrey Jack cheese

Preheat oven to 350.  Spray an 8 x 12 baking dish with cooking spray.  In a good size bowl, mix all of the ingredients with half of the cheddar cheese and half of the Monterrey Jack cheese.  Spread into prepared pan.  Top with the rest of the grated cheese and sprinkle with a little extra dried parsley. Bake at 350 for 20 - 30 minutes or until cheese is lightly browned.  Serve with favorite chips!

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Bananas Foster Dip

My friend Donna shared this yummy Pampered Chef recipe with me.  I think this recipe has been around for years.   My girls loved it.  I served it with sliced apples and graham sticks.  Enjoy!!

Bananas Foster Dip (adapted from Pampered Chef)

1/2 cup pecan pieces
1 medium banana, coarsely chopped
1 Tbsp lemon juice
1 tsp ground cinnamon
1 jar (12 oz) hot caramel ice cream topping
extra chopped pecans for topping
apple slices, graham sticks or butter cookies

Preheat oven to 350.  In a large mixing bowl, mix banana, lemon juice, cinnamon and ice cream topping.  Spray a pie pan or small baking dish with cooking spray.  Pour in mixture and sprinkle with chopped pecans.  Bake for 10 - 12 minutes or until bubbly and heated through.  Serve with apple slices and/or graham sticks.

Amazing White Queso - the BEST!!

I recently helped with a friend's daughter's graduation party.  She made three recipes of this Queso and it was gone.  Everyone loved it.  I made it for my girls and we have been snacking on it all week.

Try it soon - it is the best Queso!!

Queso ( I believe this may have come from Southern Living)

2 lbs. deli white American Cheese ( I like Boars Head)

1 small onion, diced

2 garlic cloves, minced

2   10 oz can Rotel Original

3/4 cup milk

1/2 - 1 tsp ground cumin ( I like it with 1 tsp)

1/2 tsp ground pepper

Place all 7 ingredients in a 6 quart slow cooker and cook on low for 3 hours, stirring every hour. (I did mine in the microwave)

If want to make ahead, place in container and freeze up to one month.  

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Caramelized Onion Dip

I have been on this Vidalia onion kick so I thought I would try another dip. I found this one in our Toast to Omaha cookbook by our local junior league. I first tried it at room temperature like they suggested and then I heated some in the oven for about 20 minutes and liked it too. I think overall my family liked the Warm Vidalia Onion Dip a little better. Both were yummy and we didn't leave a drop!

Caramelized Onion Dip (adapted from Toast to Omaha, Jr. League of Omaha)

4 Tbsp butter

1/4 cup vegetable oil

3 large Vidalia onions, sliced

4 cloves garlic, minced

1 Tbsp Cajun or Southwest seasoning

1/2 tsp ground black pepper

1 tsp balsamic vinegar

8 oz cream cheese - softened

3/4 cup sour cream

1/4 cup mayonnaise

paprika or cayenne pepper to garnish

In a large skillet, heat butter and oil on medium-high heat. ADd onions and saute for 10 minutes. Reduce heat to medium low and add garlic and seasonings. Cook, stirring occasionally, for 20 minutes until onions are caramelized. Stir in vinegar. Allow mixture to cool. In a food processor, blend cream cheese, sour cream and mayonnaise. Add onion mixture and mix well. Garnish with paprika or cayenne pepper and serve at room temperature with chips, veggies or baguette slices.

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Heated version

Warm Vidalia Onion Dip

I love Vidalia Onions but you can only get them in May and June. They are a little sweeter and have less of a "bite" than other onions. I made this dip for my family last night and we devoured it. We had this with grilled chicken and watermelon! I know that even "onion haters" would enjoy this dip. I didn't tell any of my girls what was in this dip - and they all loved it - even Jenna who is pretty picky!

Warm Vidalia Onion Dip

2 cups chopped Vidalia Onions
1 cup light mayonnaise
8 oz cream cheese, softened
2 cups shredded cheddar cheese
1 clove minced garlic
1/2 tsp salt and pepper
dash or 2 of Tabasco
1/4 cup shredded Parmesan cheese

Mix first ingredients together. Put into a greased dish - Bake at 350 for 2o minutes. Top with Parmesan cheese and bake 5 more minutes. Serve with favorite cracker!

* White onions can be substituted

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White Queso

We are back from TEXAS! We had a great visit at both Baylor and Texas A & M. We have several other colleges on our radar to visit this spring. Such fun!

It was 80 degrees on our drive from College Station, TX to the airport in Dallas. When we arrived in Omaha last night, it was like 22 degrees - 18 degrees when we woke up this morning. While we were glad to be home and we love Omaha, we loved being in Texas.

I decided to make something warm and cozy. This white queso is yummy. I have seen it made with a variety of white cheeses and you can make it as hot as you want. My girls loved it. I do think it needs some milk in it to keep it from hardening so quickly. Once again, be creative when you make White Queso! Also, I just asked the deli counter to cut me a 1 lb chunk of white American cheese.

White Queso

1/2 cup chopped onion ( or more)
1/2 stick butter
1 lb. white American cheese
1 can diced green chilies
1/2 cup diced pickled jalepenos ( or more )
1 small can evaporated milk
tortilla chips

Gently melt butter on medium heat and saute onion til tender. Add green chilies and jalepenos and saute for about another minute. In the meantime, cube your cheese and put this with the milk in a microwave save bowl - microwaving at 1 minute intervals until melted (this can also be done on the stovetop) Add the butter, chilie, jalepeno mixture about half way thru melting. Once melted and warm, serve with tortilla chips.

*May need to serve on warming plate or in a chafing dish to keep soft
* feel free to make this even more decadent but adding more butter

Asiago Cheese Dip

This is an awesome appetizer that I have been making for years. The asiago flavor with the sun-dried tomatoes is just one of my favorites. I recommend doubling this recipe if taking it to a party.

Asiago Cheese Dip

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/2 cup grated Asiago cheese
1/4 cup sliced mushrooms (I didn't use)
1/2 cup sundried tomato pieces( I used the ones in oil, drained)
8 oz. sour cream
grated Asiago for top
baguette slices

Preheat oven to 350 and spray a round or square pan with non-stick cooking spray. Mix ingredients and pour into pan. Top with a thin layer of Asiago cheese then bake for 30 minutes or til bubbly and browning around the edges. Serve warm with a baguette or favorite cracker.

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