
Chicken parm becomes dip with bread and lots of cheese! Continue reading
Chicken parm becomes dip with bread and lots of cheese! Continue reading
This adorable nutella cheeseball is perfect for the Superbowl, or skip the laces for any other occasion! Continue reading
This one is all about the toppings- there’s green goddess dressing, herby flavors, and brown butter crunchy breadcrumbs on top.
Green Goddess Deviled Eggs
Ingredients: (serves 3-5)
3 eggs
1 tablespoon Italian Seasoning or other herb mix (I used Todd’s Dirt)
2 tablespoons mayo
1 teaspoon mustard
1 tablespoon butter
1/4 cup panko
2 tablespoons Green Goddess dressing
Directions:
Hard boil the eggs and cool in an ice bath.
Slice the eggs and add the yolks, mayo, mustard, and half the seasoning to a food processor or mix with a hand mixer.
Mix well, add a splash of milk if too thick.
Spoon the filling into a zip top bag – use a glass to hold the bag open!
Refrigerate until serving.
When ready to serve, snip one corner and pipe into the egg halves.
In a small pan, brown the butter over medium low and when brown and nutty smelling, add in the panko and remaining seasoning. Let cool completely.
Drizzle dressing over the eggs and sprinkle with panko.
Enjoy!
These were fun and flavor packed. The dressing is fresh and the brown butter breadcrumbs are decadent. We had them with some other snacky things and leftover charcuterie for lunch on New Year’s Day.
Some fav deviled eggs – all of which can also be topping for crostini pieces or as fun egg salad:
Bacon Ranch Deviled Eggs
Caesar Deviled Eggs
Italian Deviled Eggs
Boursin, pesto, and bruschetta come together for the easiest dip! Continue reading
Each part of these nachos got a little twist to give them fun and interesting flavors beyond the average. Continue reading
Whipped cottage cheese is the only way it should be. It get topped with honey and pistachios for sweetness and crunch. Continue reading
Hot Chocolate Dip is cool and creamy with plenty of chocolate flavor. The base of it works with any flavor combo! Continue reading
Easy Greek Hummus dip that goes with everything and is a crowd fav. Continue reading
Cheeseballs are so easy and are best when prepped ahead. We had some apps for dinner with this cheeseball and the leftovers are great in lots of uses.
Parmesan Peppercorn Cheeseball
Ingredients:
1 brick cream cheese, at room temperature
1/4 cup grated parmesan, reserving 1 tablespoon
1 teaspoon dried herbs (rosemary & oregano, or Italian Seasoning)
1/2 teaspoon cracked black pepper
1/4 cup butter
1/4 cup panko
Directions:
With a stand or hand mixer, mix together the cream cheese, parmesan, pepper, and a sprinkle of salt.
Spoon onto a pice of plastic wrap and twist up into a ball. Let chill for at least 30 minutes, or overnight.
Melt and brown the butter, cooking for about 5 minutes until nutty and brown. Let cool for 5 minutes.
Mix the brown butter with the panko and remaining parmesan. Roll the cheeseball in the brown butter crust.
Spread onto crackers or pieces of baguette.
Enjoy!
I love the crunch. It was great on a hefty cracker. I later used leftovers on an egg and cheese sandwich and ohhmygosh, it elevated it. Put it on a burger! Spread it on toast! Use some on a turkey sandwich!
A trio of cheeseballs would be so fun with this parmesan peppercorn cheeseball, and this cheez-it crusted one, and this bacon crusted one!
Copycat Wingstop Ranch dressing was the winner in the ranch-off. Continue reading