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Y’all, I didn’t even see so much as one flake of snow and (thank goodness) not a bit of black ice, so thank you Nopocalypse 2019 for getting me a work from home day. FYI, next week it’s supposed to be back up to 70, while a large majority of the U.S. is basically living in the arctic, so that is the weirdness around here.
For those of you stuck in absolute freezing conditions, or really anyone having a lovely Super Bowl get together this weekend, I’ve got such an awesome recipe for you guys. Let me just say I love crockpot recipes so much, they’re so little fuss, and you can just leave them to work their magic.
This particular recipe is absolutely a new favorite, minimal ingredients and it’s deliciously rich and creamy. It even has a lovely little kick to it, which you can easily amp up or down depending upon your preferences. There is no just having a little bite of this dip either, it’s crazy addictive for sure. Love this one, I recommend y’all make it ASAP. Thanks so much for stopping by and have a wonderful day!!!
EASY CROCKPOT CORN DIP RECIPE
THE INGREDIENTS:
1-15.25 Ounce Can of Corn, Drained.
1-8 Ounce Block of Cream Cheese, Softened.
½ Cup of Mayonnaise.
1 Cup of Pepper Jack Cheese, Shredded.
1-4 Ounce Can of Jalapeños, Drained or 1 Jalapeño Seeded & Minced.
½ Teaspoon of Chili Powder.
FOR THE DIP:
Place all ingredients into your crockpot, and lightly stir together.
Place crockpot on low for 2 hours, stirring at the 1 hour mark, serve, and enjoy!
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Sometimes I think that the simplest foods are the best. Like butter for example. I think we all have those restaurants that the food is just okay, but they have the best rolls with deliciously sweetened butter served with it, hence the only reason that you’re even there.
That is definitely what I was trying to recreate with this recipe. Maple and cinnamon make everything better and I assumed they would do the same with butter and boy was I right.
This butter is sinfully delicious and the star of the show on a toasted piece of bread. The simplicity of this recipe also means it’s crazy easy to make too, so most definitely a win-win. Also, this makes a whole lot of butter, so you will definitely have plenty around to enjoy for the next few weeks. I totally think that y’all should make some of this and enjoy it on pretty much everything haha. Thanks so much for stopping by and I hope you have a wonderful day!!!
MAPLE CINNAMON BUTTER RECIPE:
4 Sticks of Unsalted Butter, Room Temperature.
1 Cup of Maple Syrup.
2 Tablespoons of Cinnamon.
1 Teaspoon of Salt.
With a handheld or stand mixer with paddle attachment, place your unsalted butter into your bowl and whip until light and fluffy.
Add in the rest of your ingredients and with your mixer on low at first, then slowly increasing the speed.
Scrape down the sides of the bowl and continue mixing until all ingredients are incorporated fully.
Keep refrigerated and try to take out the butter at least 30 minutes prior to enjoying.
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Can we just agree that hot as crud temperatures like that just need to hold their horses until at least July? On the bright side
Well, in all honesty, as much as I love pies, they always end up being the biggest hassle for me to make, and they are certainly time consuming, so I figure, why not make one of my favorite pies in dip form? When I say that literally throwing this dip together took not even all of 10 minutes, I’m not even kidding.
This stuff is decadent too, rich, creamy, and full of all things banana cream pie flavor. If you’re feeling fancy, you could even layer this dip with banana slices, maybe throw a little whipped cream or meringue on top for good measure. I personally just threw it in a bowl and went to town on it with Nilla Wafers, so there you go. Thank you so much for stopping by and I hope you all have a fantastic day!
whipping cream and banana pudding mix…
all mixed together…
now add your cream cheese and vanilla…
then add your powdered sugar and mix it in…
and enjoy!!!
- 1 (5.1 Ounce) Package of Banana Flavored Jell-O Instant Pudding Mix.
- 2 Cups of Heavy Whipping Cream.
- 1 (8 Ounce) Package of Cream Cheese, Softened.
- 1 Tablespoon of Vanilla Extract.
- 1 1/2 Cups of Powdered Sugar.
- 1-2 Bananas Sliced, For Garnish (Optional).
- Nilla Wafers, For Dipping (Optional).
- With a handheld or stand mixer with paddle attachment, place your banana pudding mix and heavy cream into your bowl, start your mixer on slow (to not make a mess) and increase the speed, mixing until thickened and well combined.
- Scrape down the sides of your bowl, then add your cream cheese and vanilla extract, and mix again until well combined and smooth.
- Now slowly add in the powdered sugar and mix until completely combined, serve with vanilla wafers and garnish with sliced bananas if you like and enjoy!!!
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Years ago, my sister introduced me to eating chips and salsa with a side of warmed up cream cheese, which is fantastic. Not only is cream cheese delicious on just about everything, but it really helped in taking out the bite of the sometimes too spicy salsa. Surprisingly, it wasn’t until recently that it occurred to me to just blend the cream cheese and salsa together really nicely to make a super simple but super tasty dip.
After taking the first bite of this not at all attractive dip, I actually found myself being annoyed at myself for having not done this before, and then I was doubly annoyed when with a quick Google search, I found out that I in fact did not invent this wonderfulness.
Oh well, I believe I made this dip enough of my own by my preference of salsa and chip type, or something like that. I do recommend you all give this 2 ingredient wonder dip a try though, it sooo pairs well with your adult beverage of choice, trust me.
I hope you all have a wonderful day and thank you so much for stopping by!!!
Your 2 ingredients into your bowl, cream cheese & salsa…
all blended together…
and enjoy!!!
- 1 (16 Ounce) Jar of Pace Picante Salsa, Medium Heat.
- 1 (8 Ounce) Block of Cream Cheese, Softened & Cubed.
- With a handheld or stand mixer with paddle attachment, place your salsa into your bowl.
- Now place the cut up pieces of the cream cheese into your bowl as well and on low speed combine the ingredients together until smooth and well incorporated.
- Chill until ready to serve with tortilla chips and enjoy!
- You're welcome to use mild or hot salsa depending on your preferences.
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I’m not throwing any big get together this year, but I will still be making this delicious dip for it. I made this dip for the first time a couple of weekends ago, and it was definitely love at first bite. It’s soo creamy, so easy to make and chock full of cheese flavor.
Yes, there is a lot of cheese in this recipe, but seriously I may even add more in when I make it next, because let’s face it, there is almost no such thing as too much cheese. Also, I used mild salsa, and I will most likely add in medium this next time just to amp up that wonderful heat factor.
So y’all know, this recipe makes a ton of dip, so it really is perfect to serve at your Super Bowl party–I will probably give away most of it to my neighbors, because not even I can eat that much dip haha. I hope everyone is having a wonderful week so far, and I hope y’all make this delectable dip for your party too. Thank y’all so much for stopping by!!!
all of your ingredients into your pot…
add in your cheese once everything is warmed and blended in…
all done and ready to be noshed…
and enjoy!!!
- 1 (8 Ounce) Block of Cream Cheese, Softened & Cut Into Pieces.
- 1 (32 Ounce) Can of Refried Beans.
- 3/4 Cup of Salsa (I Used Mild, Feel Free to use Hot or Mild).
- 1 Tablespoon of Taco Seasoning.
- 2 Cups of Sharp Cheddar Cheese, Grated.
- Fresh Cilantro, For Garnish (I used dried).
- Tortilla Chips, For Serving.
- In a medium pot on low/medium heat, place your cream cheese.
- Add your refried beans, taco seasoning and salsa, mixing all together until combined.
- Stir your dip together making sure not to burn the bottom, and add in your grated cheese and mix until melted into the dip.
- Serve warm with tortilla chips and enjoy!!!
- I recommend using a crockpot after it's prepared to keep it warm, because it's best when served warm.
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So with that being said, and Thanksgiving exactly one week from today (gulp) I thought maybe throwing a dessert dip y’all’s way might help you out with any last minute recipes you might need. I get it, marshmallow and peanut butter combined might seem like a totally strange and or icky combo to some of you, but it’s one I happen to just love.
It definitely has that sweet and salty thing going on, which any of you who have been frequenting this little blog for even a little while know is my weakness (next to doughnuts, obvi). Seriously y’all this dip was prepared and ready to be eaten in less than 10 minutes it’s just that stinking easy to make.
I served this dip with both shortbread cookies and mini pretzels and both were equally as delicious, so feel free to serve with both haha. I hope you’re all having a wonderful week so far and bonus, we’re tthhiiss much closer to the weekend. Thank you so much for stopping by and have a great Friday Eve.
Cream cheese to start…
beat the cream cheese, then add the marshmallow fluff and peanut butter…
then, mix, mix and mix…
and enjoy!!!
- 8 Ounces of Cream Cheese, Softened.
- 7 Ounces of Marshmallow Fluff.
- 1/2 Cup of Peanut Butter.
- Pretzels or Cookies For Dipping (Optional).
- In a large bowl, place your cream cheese in and beat until smooth.
- Now add in your marshmallow fluff, peanut butter and whip until well combined.
- Serve with pretzels or cookies and enjoy!
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Y’all, I will totally have my office decorated for Halloween September 1st, no shame here. Anyways, so with the onset of my favorite season comes the need for lots of dips, because watching a football game without some sort of chip & dip combo is just unacceptable. I am basically always on the lookout for a new dip to try, and honestly the easier the better in most cases #lazyonacheatday. This particular dip has popped up in my feed for forever, with a number of different names with varying ingredients, but for the most part there have been 5 or less ingredients in most of them, which is just perfect.
For such a simple and un-fancy dip, I can only assume it’s called the Neiman Marcus Dip due to them serving it at some point? I really have no idea, all I know is that this dip was thrown together in about 5 minutes and is spectacularly delicious, I mean how could it not be with all of that mayonnaise & cheese in it? I did make one slight little change in this recipe by swapping out the green onions (which I just cannot stand) with the dried Parsley.
Also, the next time I make this dip, I will swap out the basic shredded cheddar with finely shredded cheddar-which I made note of in the recipe card-so it will blend more smoothly. If you’re looking for something easy and delicious to make for your football watching pleasure or maybe some Game of Thrones viewing, I think this one will be right up your alley. I hope everyone has a wonderful day and thank you so much stopping by!
cheese and bacon bits…
mayonnaise, dried parsley & almonds…
all mixed up…
let it chill for an hour or so and enjoy!!!
- 1 Tablespoon of Dried Parsley.
- 8 Ounces of Sharp or Mixed Cheddar Cheese, Finely Shredded.
- 3 Ounces of Bacon Bits or 1/2 Cup of Cooked Bacon, Crumbled.
- 1/2 Cup of Slivered Almonds.
- 1 1/2 Cups of Mayonnaise.
- Butter Crackers, Pretzels or Tortilla Chips For Dipping.
- In a medium sized bowl, place all of your ingredients in and mix well.
- Chill your dip for at least an hour or two, then serve with crackers, chips or pretzels and enjoy!
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]]>The post Easy Peanut Butter Dip appeared first on HOLLY'S CHEAT DAY.
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I almost don’t even want to admit where I got this recipe, because y’all, this one came straight off the top of the Jif Whips Peanut Butter container. BTW just so y’all know, the Jif Whips Peanut Butter is the freaking bee’s knees, and no I’m not being paid or sponsored to say that, but I love you guys and want you to know how good it is.
Not only is the texture nice and whipped and fluffy, but it’s also slightly lower in fat, calories and carbs than regular peanut butter. I put 1/2 a serving of it in my oatmeal almost every morning, and it’s pure magic, like I literally take as long as possible to eat it because it’s so delicious. Anyways, back to this delicious dessert dip. The top of the peanut butter container had this recipe on it, but they called it an orange peanut butter dip because their original recipe had orange marmalade in it, and honestly I wasn’t really feeling that so I substituted raspberry jelly instead.
Let me tell you guys, if you love peanut butter and jelly sandwiches, you’re gonna freaking love this dip. It tastes like a more decadent (thank you Cool Whip) peanut butter and jelly sandwich, that you then get to dip pretzels (or cookies or fruit) in, drooool. I also may have doubled the amount of Cool Whip, because, why not? If you’re looking for something super easy and fun to make tonight or this weekend, I definitely recommend this glorious dip. Have a wonderful weekend and thank you so much for stopping by!
whipped peanut butter…
and jelly time…
and whipped topping, mix these all together…
and enjoy!!!…
- 1 (15 Ounce) Container of Jif Whips Peanut Butter.
- 1 (12 Ounce) Jar of Seedless Raspberry Jam.
- 2 Cups of Thawed Whipped Topping.
- Mini Salted Pretzels for Dipping (Optional).
- Graham Cracker or Cookies for Dipping (Optional).
- In a large bowl, place the peanut butter and jelly and stir together.
- Now fold in your whipped topping until just blended.
- Serve with pretzels, cookies or even fresh fruit (whatever you like) and enjoy!!!
- Feel free to substitute the raspberry jam for one that you prefer, or even the orange marmalade that the original recipe called for.
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I bring to y’all today Southern Salsa, also known as Southern Caviar which obviously makes people think of fish eggs, which doesn’t sound appetizing, which makes me call it Southern Salsa…anyways…I have to admit I was super skeptical about this recipe when my mom gave it to me.
Yes there’s some good pieces to the puzzle but I was worried about how they would all come together (vinegar, Tiger Sauce, sugar?!?!) Well, I should have known better than to doubt the recipes my mom gives me because this dip is the bee’s knees.
The sauce and corn make it quite a bit sweeter than I had expected (which is a good thing), but there is also a tangy kick too, and the softness of the black eyed peas and the crunch of the bell pepper and onion makes for one heck of an awesome dip. Just try having one bite of this stuff, this dip is full on addictive. Enjoy y’all!
Start with your black eyed peas…
Rinse and shake off…
place into your bowl, then place your drained corn into your bowl too…
now chop up your bell pepper (use as little or as much as you like)…
place into your bowl…
now chop up your onions (again, you can use as much or as little as you like)…
place into your bowl…
now for the sauce…place sugar, vinegar, and tiger sauce into your bowl…
whisk, whisk, whisk then dunzo…
pour sauce onto salsa, mix, then enjoy!!
- 2 Cans of Black Eyed Peas, Drained and Washed.
- 1 Can of White Corn Kernels, Drained.
- 1/4-1/2 of a Vidalia Onion, Chopped.
- 1/2 of a Red Bell Pepper, Diced.
- Salt and Pepper to Taste.
- 1/2 Cup of Granulated Sugar.
- 1/2 Cup of White Vinegar.
- 2 Tablespoons of Tiger Sauce.
- Pour both cans of your black eyed peas into your strainer, thoroughly rinsing them off with water, then place into your bowl.
- Drain your corn and place into your bowl with your black eyed peas.
- Dice up your bell pepper and place into your bowl and mix all of these ingredients together with a spoon.
- Chop your onion into small pieces (or larger if that is your preference), then place into your bowl--you may use more or less onion depending on your tastes.
- In a separate medium sized bowl place your sugar, vinegar and tiger sauce, then whisk these ingredients together until well combined.
- Now pour your sauce onto your salsa, mixing well, then salt and pepper to taste.
- Either serve immediately with chips or cover and place in fridge--the flavors get even better when they sit for an hour or more.
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]]>The post Easy Garlic Feta Dip appeared first on HOLLY'S CHEAT DAY.
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I know that typically hot dogs, hamburgers, beans, and coleslaw are the normal kinds of foods served, and don’t get me wrong they’re awesome, but there is always, always a place for dips. I will forewarn you that the recipe below is a pretty small portion, but not to worry, this is easily tripled if you have a much larger crowd to feed (or an especially healthy appetite like I do). Also, this is very garlicky, AKA not a great first date food haha…I swear I’m not trying to talk anyone out of making this dip because I freaking love this stuff, I just want to give you a heads up is all.
It’s definitely one of those dips that you and everyone else will just keep going back for more. It has tons and tons of garlic flavor (obvi), wonderfully savory and just enough creamy–thank you cream cheese haha. I found pita chips to be the perfect vehicle for this dip into my pie hole mouth, but some raw veggies would also be wonderful too. Y’all, I wish all of you a wonderful Monday and thank you so much for stopping by!!!
ingredients into your food processor…
mix, mix, mix…
and enjoy!!!
- 4 Ounces of Cream Cheese, Softened.
- 6 Ounces of Feta Cheese.
- 1/3 Cup of Plain Greek Yogurt, 2% Fat.
- 1-2 Cloves of Garlic.
- 2 Teaspoons of Lemon Juice.
- 1-2 Tablespoons of Fresh Basil.
- Dash of Black Pepper.
- Dash of Dried Oregano.
- Food Processor.
- Pita Chips For Garnish (Optional).
- In your food processor, place your cream cheese, feta cheese, yogurt, garlic cloves, lemon juice, and black pepper.
- Process your ingredients until smooth, garnish your dip with the basil and oregano and enjoy!
- I would definitely double or triple the ingredients next time I make this, this doesn't make a huge batch.
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