This past Saturday was the first time that I tried making this game day snack and it was so good that it ended up being our supper. I bought a loaf of Texas Toast, buttered it and added garlic seasoning. I put the Texas Toast in the oven until it was brown and that is what we used for dipping. This is a great anytime snack and in our case, a great supper. I was going to name this ‘Pepperoni Pizza Dip’, but there are so many different ways to make this. Next time we may try ground beef or even sausage with black olives, bell peppers, mushrooms, etc.
- 1/2 cup milk
- 6 ounces cream cheese
- 1/2 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- pizza sauce
Add milk and cream cheese to sauce pan over medium heat and stir until cream cheese is melted. Then, add mozzarella cheese and Parmesan cheese and stir until melted.
Spread the cheese mixture on the bottom of a shallow round glass dish. Spread the pizza sauce evenly on top of the cream cheese, then sprinkle the cheese on top.
Distribute the pepperoni slices on top of the mozzarella cheese.
Preheat oven to 450°.
Cook the dip for 15 minutes, or until the cheese is melted and the edges are bubbling. Serve with tortilla chips, garlic bread or Texas Toast.
I have been a cheese lover since I was a child but one cheese that I was grossed out by was pimento cheese. I remember platters of sandwiches packed with a strange yellow filling with little red things in it. Weird. When I grew older, I experienced those sandwiches being more open-minded. I became a lover of homemade Pimento cheese made the Southern way.
Serve on toast, as a sandwich, on crackers as a dip or enjoy by the spoonful.
Homemade Pimento Cheese
- 2 cups Extra Sharp Cheddar cheese, shredded
- 8 counces cream cheese, softened
- 1-4 ounce jar diced or sliced Pimentos, drained
- 1/2 cup mayonnaise
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, mustard and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Cook’s Note: You can add other seasonings as well–a hint of cayenne, pickled jalapenos, or perhaps spiced pecans.
Wonton Crackers is so simple to have as a holiday party snack or appetizer and there is no mess to clean up. Since I’m the ‘cheesy’ person in the family, this would be a great appetizer served with Colby/Monterey Jack cheese or by itself. If you have any shredded Cheddar cheese in the fridge, you can add a smidgen to the tops and melt in oven. All sorts of ideas come to mind with these crackers…Use cookie cutters to make different kid friendly shapes also.
Yield: 40 crackers
- 4 tablespoons unsalted butter, melted
- 20 wonton wrappers or eggroll wrappers
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 375 degrees. Brush some of the melted butter on two baking sheets and set aside.
- Place the wonton or eggroll wrappers close together on the baking sheets. Brush the tops with the remaining melted butter. Set aside.
- In a small mixing bowl, combine the cheese, chives and parsley. Sprinkle evenly over the wontons. Lightly press into the wrappers with your fingers. Bake 5 minutes or until lightly browned. Immediately transfer to a cooling rack and serve at room temperature.
Note: Store leftovers in an airtight container at room temperature.
My Mom gave me this recipe last year, during college football season. Since my son and I are the ‘spicey’ folks in the family, we fell in love with it and you can make it as spicey as you like. It’s very easy to make and it’s good as a dip or with tacos.
- 1 (1 1/4 ounce )package taco seasoning
- 16 ounces sour cream
- Mix both ingredients well. Chill for one hour and serve with tortilla chips.
This past Thanksgiving, I was wanting to make an appetizer and make something different. I searched the internet and found this recipe which turned out to be pretty yummy. It was so good that our family asked for it again at Christmas, and New Years Eve, and New Years Day…..
Prep Time: 15 min.
Cook Time: 20 min.
Ready in: 35 min.
- 1 (16 ounce) package wonton wrappers
- 1 pound sausage
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped black olives, drained
- 1 cup Ranch-style salad dressing
- Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
- Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
- In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
- Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
Note: I didn’t add black olives to my recipe and instead of using Ranch-style salad dressing, I used Ranch Dip. I’m planning on substituting the sausage with ground beef and instead of using Ranch Dip, using chipotle sauce. I love experimenting with recipes and my husband and our son make the best guinea pigs.