Heat like this calls for no-cook treats- plus all the AC/pool trips/popsicles you can find. This cheeseball dip is all the flavors of s’mores that you love, without sitting by a hot fire while it is 90-something degrees around here.
S’mores Dip Ingredients: 8 oz cream cheese, softened 1/4 cup confectioners sugar 1 tsp vanilla extract 5 graham crackers crushed into crumbs + ~8-10 graham crackers broken into quarters 1 1/3 cup mini chocolate chips 1 cup mini marshmallow bits
Directions: When cream cheese is softened, add in confectioners sugar, vanilla, most of the graham cracker crumbs, and 1/3 of the mini chocolate chips.
Mix well together with a spatula or hand mixer. Spoon onto plastic wrap and wrap it up to chill for at least 2 hours or overnight. Before serving, cover the outside in the remaining graham cracker crumbles, remaining mini chips, and the marshmallows.
Use a spoon to pack the “crust” around the cheeseball. Serve with graham crackers to dip. Enjoy!
This was fun – and addicting. The dip is soft and creamy with a tang of the cream cheese but with the sweet and crunch. Mix it up and bring out a cool dessert that appeals to all ages.
These mini freeze-dried marshmallows are perfect here, BUT, skip the marshmallows and swap the cream cheese with ricotta and poof! You’ve got cannoli dip! We used the mini marshmallows in hot chocolate bombs and in some trail mix and in Hot Chocolate Muddy Buddies.
Awhile back I made a dip that was sooo easy it made me think kids would have fun making it. The original source on Pinterest was a blog that seems MIA or maybe they’re just under construction.
1 box white chocolate pudding (I used instant)
2 cups milk
8 oz cool whip (aka frozen non-dairy whipped topping)
½ package Oreos (or about 25 oreos)
1 box chocolate graham crackers
Mix pudding and milk until thickened (about 2 minutes) Add cool whip and crushed oreos mixing well.
Refrigerate for at least and hour before serving.
I liked this for a twist on a regular dip. It was an easy one that didn’t require any baking. Serve it with chocolate graham crackers.
Mr. J thought this was great. It made a ton so I took half to a small meeting and we enjoyed the other half at home. The photo above is half of what I made! This stayed good for a few days, after that, the oreos were a bit soggy. I thought it was a bit loose or soupy but the original post included mini marshmallows too so that would change the consistency.
I was thinking these would be great as chocolate graham cracker “ice cream” sandwiches. Maybe next time I’ll whip in some cream cheese to thicken it and I’ll freeze graham sandwiches filled with it.
1 pkg chocolate sandwich cookie: $2.75
1 pkg white chocolate pudding mix: $1.00
1 pkg cool whip: $2.49
1 pkg chocolate graham crackers: $3.49
total: $9.73/10 servings = $0.97 per person (with graham crackers and oreos leftover!)
I skimped on the cookies and bought the cheapest ones I could find, and went “high end” on the dippers but this whole thing could be made for even less.
I was thinking I wanted to make salsa once my work event was over I was thinking not just any salsa. Something crazy! I haven’t made salsa before but I winged it and it came out good. I wish it was spicier but I wasn’t sure that would appeal to the crowd.
I also can’t say I actually knew how spicy it was going to be anyway.
5 tomatoes, chopped
1 jalapeno, diced (seeds and
2 garlic clove minced
1 lime, juiced & zested
½ pineapple, grilled
¼ tsp red pepper flakes
¼ tsp hot sauce
¼ tsp salt
Blend 4 tomatoes, onion, garlic, and jalapeno.
Add the jalapeno, then the last tomato, lime juice, lime zest, red pepper flakes, hot sauce, and salt.
Grill pineapple 2-3 minutes per side until lightly charred.
Chop the pineapple and add to the salsa.
Let it sit at least 2 hours before serving.
Salsa was totally easy. I was worried after I blended the tomatoes. It seemed too pink but it was a good amount of liquid to add the chunks to. I like it super chunky so I left the pineapple really big chunks. Any salsa tips for me next time? It was good, but maybe the next one can be great!
This is the easiest dip ever. There’s no cooking involved…some assembly required. Make this for your next BBQ or pool party and you’re guaranteed to wow people. I really enjoy the simplicity of this in relation to how much folks rave about this dip! Yesterday was Ms. L’s bday and she likes this one 😉
8 oz hummus
2-4 oz feta
3 tbs Italian salad dressing
Spread hummus onto a plate
Chop cucumbers and tomatoes and toss with feta and dressing
Arrange on top of hummus
Serve with pita chips, wheat thins, or your favorite crackers
It is a nice alternative to other dips served. It is lighter but really fresh tasting and goes with anything. I’ve made the topping and assembled on-site when it was time to eat so I can attest to how portable it is.
I can’t believe I haven’t blogged it before. It tends to be a crowd pleaser. Even when people tell me they won’t like it, they try it and are surprised. Happens. Every. Time.
It would be good as a crostini if it is easier for you not to serve a dip. If you do make it as a dip I assure you folks will be standing around devouring this one! (I love when that happens at a party but crostinis would help when serving a crowd.)
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!
I’m pretty obsessed with Pretzel Crisps right now. I love them…especially the everything ones. They remind me of everything bagels which then brought me to a cream cheese dip for them!
I made it for mother’s day brunch but am just getting around to posting it. Make this. Take my word for it. It’s a fun brunchy item that nobody else will have. It is super addicting too.
8 oz cream cheese (softened to room temp)
1 tbs crushed garlic
1 tsp Italian seasoning
1 tsp sesame oil
1 tsp sesame seeds
1/2 tsp dried onion
½ tsp salt
½ tsp garlic powder
3 tbs milk/cream
Pretzel thins (everything or sesame or plain)
Mix softened cream cheese with garlic, spices, and sesame oil.
Add milk 1 teaspoon at a time until the mixture is dip-able.
Refrigerate for 2 hours or overnight before serving.
I think everyone liked it. I chose flavors I thought we’d like with the pretzels but there are tons of alternatives. Crushed garlic, garlic powder, and chives would be good. Or bacon and scallions (my fav at Breuggers).
My office has THE BEST potluck themes. We recently did a theme for foods you can make in a muffin tin. There were no other restrictions and it might have been one of our best. We figured we love mini-food and thought it’d be a good theme for Valentine’s Day. I’m super delayed but happy to share these guys finally. My favorite techie has updated my whole computer so I was computer hopping and had files all over.
This theme would be really fun for a party or potluck because everything is really self-serve-able and because it is pretty self-contained, not everything needed silverware!
Mini spinach & cheese bites
Mini strawberry shortbreads
Mini Mac & Cheese
Chocolate Peanut Butter Cupcakes
Lemon Poppyseed Ebelskiver
Mint Frosted Brownies
Mini Lasagna Cups
Banana Chocolate Chip Muffins
Mini Spinach & Artichoke Dip Cups (these were mine, the recipe is below)
Everything was so good!
Spinach & Artichoke Dip Cups
1 cup spinach, chopped
1 cup artichokes, chopped
1/2 cup Alfredo Sauce
1/2 package cream cheese
1 tsp garlic, chopped
1 cup shredded white cheddar cheese
Assemble dip ingredients Mix ingredients
If serving as dip, spray and transfer to a baking dish making a thin (aka dip-able) layer.
If serving as cups, spray a muffin tin and layer dip on top of wonton wrappers.
I think the alfredo made the mix really dip-able and not too thick. I freeze leftover spinach whenever I know I won’t get to all of it. I also threw in some frozen kale and I thought it was great. I put some basil in too. It gave a freshness and light taste.
The name ‘Bean Salad’ completely deceiving. My mum gave this recipe to me after raving about it. Then Mr. J was the one raving…he said it was the best side dish ever. This bean salad can be a side or served with tortilla chips as a dip. I got it prepped one morning so it would marinate all day and we had it for dinner.
I got the largest lime I’ve ever seen straight from Florida (thanks Aunt S & Uncle B)! I really wanted to put that to good use so I used it to marinate chicken with honey for a Mexican twist before Mr. J grilled the chicken.
We are making up for lost time when the grill sat in the garage for 2 years before moving so there’s year-round grilling happening here. Also, my mum made me some taco seasoning for Christmas. I was super excited since I use it all the time and have only ever found it in packets so this jar was a big deal to me.
The taco seasoning when on some brown rice and poof, we had a fiesta (served in fiestaware of course)!
½ cup oil
½ cup sugar
½ cup cider vinegar
1 can black beans, rinsed
1 can white beans, rinsed
1 can black eyed peas
1 can Mexican corn
½ cup red onion
1 red or green pepper, chopped
Heat oil, vinegar, and sugar until gently boiling.
Pour liquid mix over beans, peas, corn, onion, and peppers.
Let stand overnight (or 9 hours while at work).
Serve with tortilla chip scoops as a dip or as a side.
I subsititued white for red onion, since I had it on hand. I didn’t have any peppers so I chopped some tomatoes just before serving. I also didn’t have any black eyed peas so I just went with the other 2 beans. Three cans of beans would be a ton anyway.
I liked the sweet/tart balance. We ate it a few times but I can see it keeping better if the onion & tomato/pepper was added just before serving.
It was a super easy side and was a pretty healthy one! I’m sure this will have a regular rotation in our house. I’d throw it on salad or tacos or the leftovers drained into soup or chili. Ohh how fun would a chili bar be at a party?! The wheels are churning here for housewarming parties!