Greek Dip with Some Assembly Required

Posted on January 24, 2024 by admin

{originally published in 2012 and updated in 2024}

This is the easiest dip ever – no cooking involved…some assembly required. This one is a great alternative to not-as-exciting hummus. It would also be cute on cucumbers as little single bite servings!

Greek Hummus Dip
Ingredients: (serves ~4)
4 oz hummus
2 oz feta
1/2 English cucumber
2/3 cups chopped tomatoes
2 tbs Italian salad dressing
2 tsp Creamy Caesar Dressing

Directions:
Spread hummus onto a plate
Drizzle with Caesar dressing. Then sprinkle feta on top.
Chop cucumbers and tomatoes and toss with dressing.
Spoon (don’t pour) on top of the hummus
Serve with pita, pita chips, wheat thins, or your favorite crackers
Enjoy!

It is a nice alternative to other dips. It is light but filling. I’ve made the topping and assembled on-site when it was time to eat so I can attest to how portable it is.

Cost Breakdown

Hummus: $3.50
Feta $1.99
Cucumber $0.75 (English cuke $2.00)
2 plum tomatoes $1.00
Wheat thins $3.00
Total = $11.49 (for the dip & dippers to serve 6-8 for <$2.00) That’s even using an English cuke which is totally worth it not to have to peel it!

Parmesan Peppercorn Cheeseball

Posted on November 8, 2023 by admin

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.

The Three Bite Rule - Parm/Peppercorn Cheeseball

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!

Ranch Dip Off

Posted on October 12, 2023 by admin

Wingstop has the best ranch ever. I made a dupe and then served 3 kinds to see how they stack up. My favorite was the Wingstop-like one. They’re just a touch different and each have their place.

The Wingstop copycat is the most flavorful- and the most drippy. That one was most adults’ fav. I made one made of a dry mix, as directed – that one ends up the most tart from the sour cream. I also served some from the bottle, which is the sweetest- that was some kids’ fav.

The Three Bite Rule - Wingstop Dupe Ranch-off

Wingstop Ranch Copycat Dressing
Ingredients:
1 cup Hellman’s mayo
1 cup buttermilk (reduce this for thicker dip vs dressing)
2 packets Restaurant-Style ranch mix
1/2 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/2 cup sour cream (optional, to add later)

Directions:
Mix together the buttermilk, mayo, ranch mix, garlic powder, salt, and pepper. Whisk together and then refrigerate for at least 3 hours, or overnight.

Taste and add sour cream, if desired for thickness. I thought thicker would be good and it is flavor packed so some sour cream mellows it out just a bit.

This makes a lot but it is so good and has a million uses or the recipe could be halved. I envision this being our go-to.

Taco Spiced Deviled Eggs

Posted on September 14, 2023 by admin

{Originally published in 2017 and updated in 2023}

Anything is better with taco flavors, right? We love all varieties of deviled eggs and these are so good they needed a little facelift. I made just a few of these taco-spiced deviled eggs. I topped them with some corn, tomato, and pickled onion. The filling has my homemade taco seasoning but any would work just fine.

The Three Bite Rule - Redo Taco Deviled Eggs

Taco-Spiced Deviled Eggs
Ingredients:
4 hard-boiled eggs, cooled
2 tablespoons mayo
1 teaspoon yellow mustard
1 heaping teaspoon taco seasoning
1/2 teaspoon lime juice

Directions:

Slice the eggs in half lengthwise. Pop out the yolks into a bowl (for a hand mixer) or into a food processor. Add in the mayo, taco seasoning, and lime juice. Then blend until no lumps remain. Add more taco seasoning to taste.

Spoon into a ziplock bag into one of the bottom corners. Snip the very end and pipe into the egg whites.
Fill each yolk divot then go back and top off each egg- then you know how much you have to work with.
Top each one with corn, tomato, pickled onion, or whatever you like!

Enjoy! Or refrigerate until serving!

We are mild spice eaters around here but I added a drop of a tomatillo green sauce that has some zip to it on mine. One kid ate 2 halves and isn’t always into eggs, the other ate the toppings separately, but ate a bunch. They are fun as a cool side or are always gone when I bring them to a group.

Some other favs are Bacon & Ranch Deviled Eggs & Caesar Deviled Eggs & Truffle and Herb Deviled Eggs.

Grilled Peach & Ricotta Toasts

Posted on August 16, 2023 by admin

Eat this as toast, eat this as an open-faced grilled cheese, eat this as a pizza or flatbread – whatever you do, make yourself some grilled peach & ricotta {insert format here} and it will wow you.

The Three Bite Rule - Peach Ricotta Toast

Also, for the record, whenever I say peach I likely mean nectarine since I’m not into the fuzz.

Grilled Peach & Ricotta Toasts
Ingredients: (for 2 people, or 4 app servings)
1 peach
1 tablespoon butter or olive oil
1/2 cup ricotta
2 tablespoons honey
basil or mint

Directions:
Slice the peach and grill until the outside is a little caramelized but not too soft.

Toast the bread (in a toaster, on the grill, or in a skillet lightly brushed with olive oil or butter).
Spread on ricotta, a sprinkle of salt & pepper, and the peaches.

Chiffonade the basil and sprinkle on top. Then, drizzle with honey.

Enjoy!

This has so many possibilities. It was lunch this time but would be great on little baguette rounds for snacks! I’d also love it with another piece of bread that has some melted cheese like a panini! Swap the drizzle of honey with balsamic reduction for a little more contrast if you’d like! Not as into ricotta (it is ok, nobody is) use cream cheese or marscapone or goat cheese.