Chili Cheese Dip

Chili Cheese Dip
adapted from
THIS recipe

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili
1 cup shredded Mexican blend cheese
1 tomato, chopped & seeded
chopped chives for garnish

Combine all the ingredients above except for chives and mix thoroughly.
Place in baking dish and bake for 20-23 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
Garnish with chives.
** I made this a day in advance and replenished my mini crockpot as needed.

Warm Spinach Artichoke Dip

Warm Spinach Artichoke Dip

1 cup frozen artichoke hearts, defrosted

1 10oz package frozen spinach, defrosted
2 cloves fresh garlic, minced
salt & pepper to taste
garlic powder
onion powder
1 brick cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 1/2 cup italian cheese blend

Combine all the ingredients above and mix thoroughly.
Place in baking dish and bake for 20-23 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
** I made this a day in advance and replenished my mini crockpot as needed.

Jalapeno Popper Dip

Jalapeno Popper Dip
adapted from THIS recipe

2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained & chopped
1 cup shredded Italian cheese blend
chives for garnish

Combine all the ingredients above except for chives and mix thoroughly.
Place in baking dish and bake for 20-23 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
Garnish with chives.
** I made this a day in advance and replenished my mini crockpot as needed.

Holiday Veggie Appetizer Wreath

Holiday Veggie Appetizer Wreath
recipe courtesy of Pampered Chef

1 pkg. (340g) refrigerated flaky rolls
1 container (250g) chive and onion soft cream cheese
1 garlic clove, pressed
1 tsp. dried dill weed
1 C. broccoli, chopped
1/2 C. cucumber
2 medium plum tomatoes, seeded and choppedPreheat oven to 400°F. Separate rolls horizontally in half to form 20 rolls. In center of a round stone, arrange 6 rolls in a circle and add 1 in center with edges touching, in another circle around ring of rolls.

Using lightly floured pizza roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11-13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack it cool.

In a bowl, combine cream cheese, garlic and dill weed.

Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices into quarters. Chop tomato.

Return crust to crust to cooled stone; spread evenly with cream cheese mixture. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.

Fresh Vegetable Pizza Squares

The following recipe was made for my guests during my Fall Snacks cooking class. You can read and view links to other recipes I made HERE.

Fresh Vegetable Pizza Squares
Recipe adapted from HERE

2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1 cup fresh broccoli florets
1/2 cup grape tomatoes, halved
1/2 cup shredded colby jack cheese

– Preheat oven to 375 degrees F (190 degrees C).
– Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
– Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix.
– Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust.
– Arrange carrots, broccoli, and tomatoes.
– Sprinkle cheese over top.
– Chill in the refrigerator and cut into bite-size squares to serve.

Creamy Crab Filling

The following recipe was used for my Steam Buns cooking class. You can read about my class and get other links to recipes HERE.

Creamy Crab Filling

1 brick cream cheese

1 tablespoon onion powder
1 tablespoon garlic powder
1 bunch green onions sliced
1 1/2 cups imitation crab meat, chopped
pinch of kosher salt
1 tablespoon white sugar

Combine all the ingredients.

Don’t Be a Dip…

I’m a snacker and love snack food & snack portions. One of my fave snacks are dips (preferably involving cheese) with something crunchy. However these days I’ve been trying healthier alternatives to our favorite foods without sacrificing flavor.

Rather than whipping up a spinach & artichoke dip to munch on for lunch, I decided to throw a little spin on it by using a healthier version of the dip to create a more substantial and healthier meal. So for lunch today, I made Spinach & Artichoke Chicken adapting this recipe for Spinach & Artichoke Dip. Rather than using as a traditional dip, I topped boneless, skinless chicken breasts with it and served it with a sauteed yellow squash, zucchini, mushrooms and tomato.


Here’s my recipe for Spinach & Artichoke Chicken:

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces low fat cream cheese
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
4-6 boneless, skinless chicken breasts

Breadcrumb Topping:
1/4 panko breadcrumbs
1/4 cup grated parmesan

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and set aside.
Preheat oven to 350.
On a baking sheet, place chicken and season with salt & pepper to taste.
Top each chicken breast with the spinach & artichoke mixture.
Combine the ingredients for the breadcrumb topping and sprinkle over the spinach & artichoke mixture.
Bake in preheated oven for 20-25 minutes or until juices run clear.