Baked Crab Dip

  Here's a super simple party dip that is perfect for all of your party hosting. It's easy enough to quickly throw together, and it's perfect for your next game day or movie night when you want something other than the same old wings. I like to serve it with butter crackers, but it's also fabulous when served with a hearty chip or even spread on slices of toasted baguette. It's also easy to make it in advance, and then pop it in the oven when it's time for guests. 

 Keep this one in your in your back pocket anytime you need a quick dip.

It's always a big hit! Love. 

1 8 oz pkg cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup ketchup
1 tsp Worcestershire sauce
1 tsp minced garlic
1 tsp lemon juice
1 tsp Old Bay® seasoning
1 tsp paprika (not smoked)
1 cup shredded white Cheddar cheese, plus more 
Salt and pepper to taste
1/4 cup sliced green onions, plus more for garnish
1 lb lump crab or imitation crab meat

 

 

Simply stir together all ingredients except the crab. Be sure everything is well combined. 

Now, VERY GENTLY fold in your lumps of crab meat so as not to break them up. You want them to stay intact as much as possible. If you're using imitation crab meat, just chop it up slightly or shred it before mixing in. Taste it and adjust seasoning if needed. Pour into a casserole dish, then top with a little more shredded cheese. Place in a 350ºF oven for 30 minutes or until bubbly. Garnish with a few more chopped green onions. Serve with crackers, tortilla chips, toasted baguettes, or bagel chips. 

 

 

Tips:

First, and foremost... SHRED YOUR OWN CHEESE. Like, from a block. Do not get the bag of pre shredded!!! It has a coating on it to keep it from clumping, and it just doesn't melt the same. Just buy a block of cheese and spend an extra two minutes shredding it by hand, or use one of those handy dandy rotary graters. It makes a world of difference! Have I ever lied to you before?

The other big tip is to make sure to include the lemon juice. Usually, I'm a little hesitant to add too much lemon in my cooking because thats all I can taste. In this case, however, it noticeably brightens up the flavor, so much so that I think it's one of the key flavor notes. Don't skip it!

Also be sure your cream cheese is at room temperature before you start. It just makes the mixing that much easier. 

And finally, feel free to use lump crab meant, but if that's too big of a splurge, imitation crab is great too. I usually don't mention specific brand names, but this time, I think it's warranted. I've tried several kinds of imitation crab meat and I think Gadre Surimi Style Snow Legs are the best. I just think they have the best crab flavor! Just sayin'!

Joey's Cheddar Corn Dip

 

 This is a quick throw-together dip I made with a few ingredients I happened to have on hand. 

I was invited to my brother's house, just for a little hang, and of course, I couldn't just show up without making something, right? To quote my Dad, "Always ring the doorbell with your elbow." (meaning, don't show up empty handed!)

 Anyway, I didn't even have a recipe, I just threw a few things together and it turned out great! I literally had to stop and write down what I did so I could recreate it. This is a good one to have when you need a party dip at short notice. You get a little sweetness from the corn, and little sharpness from the cheese, a little savory note from the scallions. It hits all the notes! Perfect for a holiday party or a movie night or whatever big sports you happen to be watching. 

 I hope you'll give it a try! 

 

 

 

 

1 8oz pkg cream cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 cans whole kernel corn, drained
8oz extra sharp Cheddar cheese, shredded
1/4 cup chopped scallions
1 tbs chopped fresh parsley
Salt and pepper to taste
Sprinkle of paprika


Using a mixer, mix together the cream cheese, sour cream, and mayonnaise until well blended. 
Stir in remaining ingredients by hand. Cover and chill for 30 minutes.
Serve with Scoops tortilla chips or Fritos. 



Tips:
Definitely use a mixer to combine the base ingredients. (I like to use a whisk attachment.) If you MUST stir by hand, let the cream cheese soften for a while before mixing. 
Feel free to include any other add-ins, such as chopped jalapeño, minced red bell pepper, crumbled bacon, or shredded pepper jack cheese.
Speaking of cheese, whatever you do, do NOT use the pre-shredded cheese in the bag. It’s SO much better to buy the block and just shred it yourself. C'mon. It only takes an extra 5 minutes!

BTW, you can also serve this hot! Just pour everything into a small baking dish, and then bake at 350º until melted and bubbly! Yum. 

Boursin and Bacon Dip

 

 

 

 I saw this recipe somewhere on the tick tocks, and immediately knew it would be the perfect holiday party dip. Just a few ingredients, quick to throw together, and it even looks festive on the plate. 

 I made it for my family's Christmas party and everyone loved it! Of course I tweaked it a little, because I just can't help it. Feel free to do the same if you feel so inspired.

 I served mine with rice crackers because I love how crispy they are, but you do you!

I know your guests will love it. I mean, that kinda goes without saying because..... bacon.  Enough said!

Enjoy!

 

 

 

2 8oz pkgs cream cheese

1 5oz pkg garlic and chives Boursin cheese spread

1 tbs Ranch seasoning

8oz red or green pepper jelly

 

Using a mixer, combine cheeses and ranch seasoning. Spread onto a serving plate in a thin layer. Top with pepper jelly. 

Cut the bacon into small lardons and saute until crisp. Drain fat. (save the rendered fat for another use!) Sprinkle crispy bacon over the jam. Serve with your choice of chips.  

 

Tips:

Don't like pepper jelly? Choose your favorite! I bet pineapple would be great here.  

Southern Cheese Slaw

 Have you ever heard of cheese slaw? It's basically like a cousin to Pimento Cheese, and it's the perfect appetizer for your next get together. Is it cole slaw? Nope! It's just a shredded cheese dip that looks like cole slaw, hence the name. This recipe is from Southern Living, it's great on any kind of cracker, but it's also FABULOUS as a sandwich spread. Try it on its own as the filling for a grilled cheese or you could even top a big juicy grilled burger with it. YUM. If you're looking for something different, give this one a try. 

SO good!

 

1 lb Swiss cheese, shredded
3/4 cup mayonnaise
1-2 jalapeño peppers, finely minced
3/4 cup banana peppers, finely mined
2 medium scallions, finely minced

Simply stir all together. Cover and chill for at least 30 minutes or until ready to serve. 
Serve on crackers, bagel chips, sandwiches or crudité.

 

 

Tips:

Ok, here's the most important tip... are you ready? SHRED THE CHEESE YOURSELF. Seriously, do not purchase the bag of shredded cheese because it just doesn't work. That cheese has a coating on it so it won't clump, and that's not what we want here. Just take 2 minutes and shred it yourself with a box grater, or food processor, or one of those trendy handy dandy rotary graters. It's definitely worth the extra effort!

Baked Mushroom Dip

  Whenever I'm looking for party dips to serve, I like to have a variety for my guests. So I'll choose some appetizers that are warm, some that are cold, some that have meat, and some that are meatless. I might do something seafood, and maybe I'll do a simple veggie dip, or even just pretzels and chips. The way I see it, if I have a nice cross section of appetizers, then it's more likely that even the most particular of guests will be able to find something they like.

  It also opens up the possibilities of trying new recipes, which is exactly where this recipe comes in. I wanted to make something for Christmas, but I didn't want to just do the usual spinach dip or chips and salsa, etc. Side note, I usually list the author of the recipes I post, but full disclosure, I can't even remember where I saw this one. I suppose it doesn't really matter anyway since I made a few changes here and there. Oh well, the most important thing is that OMG it's delicious! I brought it to Christmas dinner and it was a huge hit!! It's also really easy to throw together, even for the novice cook.

 So if you plan to host or attend any parties in the near future, give this one a try. It's SO flavorful and it's nice to try something new and a little different.

I bet your friends and family will love it! 

Great then.

 

 

 

1 lb baby bella mushrooms

1-2 cloves garlic

a drizzle of oil or a pat of butter

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 tbs chopped fresh parsley

Black pepper to taste
1/4 cup breadcrumbs


Preheat oven to 350°F. 

Finely mince mushrooms. Place in a skillet along with the minced garlic and the oil or butter. Saute over medium heat until the mushrooms cook down a little bit and evaporate some of their moisture. Meanwhile, in a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and parsley. Mix until well combined. Stir in sauteed mushroom mixture.
Transfer the mixture to a small baking dish, spreading it evenly. Sprinkle the top with breadcrumbs (and a little more Parmesan cheese, if desired). Bake for 25-30 minutes, or until bubbly and the top is lightly golden. Serve with slices of baguette or your favorite crackers.

 

 

 

 

Tips:

Use any kind of mushrooms you like! I happen to like baby bella mushrooms (also known as Cremini mushrooms), but any kind will work. You could even use a couple different kinds, just to switch things up a bit!

This recipe originally called for twice as much Parmesan cheese plus additional salt. I found that to be a little bit salty, so I reduced the amount of cheese and completely omitted the extra added salt. But you do you! Do you like a lot of Parmesan cheese? Add a lot! Come to think of it, I think I might add a little more mozzarella cheese next time, just for funsies. And just to switch things up, I've also served this with the addition of artichoke hearts. Just drain and chop them, then stir them in with the mushroom mixture. 

And if you REALLY wanna be bougie, use it to fill large mushroom caps, then place them on a tray, top with some buttered bread crumbs and bake. Delish!

 

Joey's Cheesy Corn and Sausage Dip

 

   This is one of those recipes I just threw together with what I had on hand, and I must say, I nailed on the very first go, thank you very much!

 My sister was having a casual hang at her house, and as usual, I offered to bring something. Very often, I'll volunteer as dessert tribute, but this time I opted to bring an appetizer. I figured I have plenty of things I can throw together for a warm baked dip, why not? I wasn't following any recipes, but just used a few tried and true ingredients and figured it would all come together. How hard can it be, right?

 At first, I had thought of doing it in the crock pot, but then realized the timing wouldn't have worked for me, so I just baked it in the oven. I was so pleased with how it turned out, I think I might need to make this again the next time my friends and I get together! And if you happen to have a favorite big sporting event coming up, yes you should DEFINITELY make this for your guests. I PROMISE it'll be a hit!

1 lb  bulk breakfast sausage (I used Jimmy Dean)
1 8oz bar cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Mozzarella cheese
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 small (4oz) can diced green chilis
2 cups corn (any kind will work- fresh, frozen, or canned)
4 scallions, chopped
Splash of Worcestershire sauce
Salt and pepper

Heat oven to 350ºF.
Place bulk sausage in a skillet over medium heat. Break it up as it browns.
Meanwhile, combine all remaining ingredients and mix well. I just used my mixer with the paddle attachment. Add browned sausage to your cheese mixture, and stir well. Adjust seasoning with salt and pepper if needed. Keep in mind that the sausage will flavor the dip, so be careful not to add too much salt.
Pour mixture into a small casserole dish. Top with a little extra Mozzarella and/or Cheddar cheese. Bake in oven for about 40 minutes or until hot and bubbly. Serve with butter crackers or tortilla chips.


Tips:

If you're using canned corn, be sure to drain it well before adding it to the mixture,

Not a fan of corn? Try adding some chopped broccoli instead. You could even do spinach, if you'd like. Just thaw frozen chopped spinach and squeeze it as dry as you can before adding it to the mixture.
For an extra added touch, top everything with some crumbled bacon after you bake it.
Feel free to turn up the heat, if you so dare. Add some sriracha, Tabasco, or use a spicy sausage. You could also add some minced jalapenos. 

Warm Butternut and Cheddar Dip

 

  

 OK, so here's a question for you. When you entertain, are you more likely to make the same reliable dishes to serve to your guests? Or are you more likely to try something new and different? For the most part, I think I fall into the latter category, but I do still enjoy some of the tried and true. 

 For instance, at my last get-together, I served a few party foods as my friends and I decorated my Christmas trees. We had the favorite Spinach Dip (only I like to use broken soft pretzels as dippers instead of hollowed out bread), and then I also made this dip, which was definitely something new and different.

 I found the recipe on a site called Serious Eats, and it has Fall/Winter Entertaining written all over it. It has that "warm and comforting" thing going on, and it has an amazing depth of flavor that is PERFECT for drinks with friends. 

 So here's the thing.. Even though I have it listed in its original form, I must confess I didn't do it exactly as directed. I know, I know, sometimes I can't be trusted with a recipe. In this case, though, I didn't change the recipe, I just took a couple shortcuts. Instead of fighting with a giant butternut squash, I just bought a couple packages of squash that were already peeled and diced. So much easier! And I didn't have any fresh sage, so I just added some dried sage to the mixture. I'm sure my little shortcuts didn't affect the final product TOO much, so I was willing to gamble. 

  Speaking of the final product, it was fabulous! Choose a strong hearty cracker for dipping, and your guests will devour it. So if you're thinking of stepping outside the usual recipes for your next party, give this one a try. It just might become a new favorite!

 

Extra-virgin olive oil, for drizzling and greasing

1 large butternut squash 

Kosher salt and freshly ground black pepper

1/2 stick (4 tbs) butter, plus more if needed

20 sage leaves (from about 3 sprigs)

1 large onion, thinly sliced

4 medium cloves garlic, minced

1 8oz pkg cream cheese, room temperature

1/2 cup sour cream

8 oz cheddar cheese, shredded

Crackers or pita chips for dipping

 

 

 Preheat oven to 400°F. 

 Line a baking sheet with foil. Grease a small baking dish with olive oil and set aside. Peel, seed, and dice the squash into 1-inch cubes. Alternatively, use the microwave: Poke holes all over the squash with a fork or make shallow slits in the skin with a knife. Microwave squash for 3 minutes or until the skin and flesh have softened slightly. Peel squash and cut into cubes. Discard seeds. 

 Place squash cubes on the prepared sheet and drizzle with olive oil. Toss to coat. Season generously with salt and pepper. Roast squash until fork-tender and lightly browned, about 30 minutes. Meanwhile, melt butter in a large pan over medium heat. Add sage leaves and fry in butter until lightly crisped and beginning to darken slightly. Remove pan from heat and remove sage leaves using a slotted spoon. Set aside. 

Return pan to heat, add onion, and season with salt and pepper. Continue to cook over medium heat, stirring occasionally, until onion has caramelized, about 30 minutes. Add more butter if onion begins to stick to pan. Stir in garlic at the very end and cook until fragrant, about 1 minute. Place roasted squash, caramelized onion mixture, and about 2/3 of the crispy sage leaves into the bowl of a food processor. Process until well combined. Add cream cheese and sour cream and process until smooth. Season with salt and pepper, if necessary. Transfer squash mixture to prepared baking dish and mix in half of the cheddar cheese throughout. Top with remaining half of cheese. At this point, the dip can be covered and refrigerated for up to 3 days before baking and serving. When ready to serve, bake dip at 400°F until cheese is entirely melted and browned in spots, about 20 minutes. Top with remaining crispy sage leaves and serve warm with pita chips or crackers for dipping. 

 

 

 

Tips:

Be sure to use a SHARP Cheddar cheese, otherwise you won't really taste that fabuloius ooey gooey-ness. You definitely don't want your dip to be bland. And be generous with your sage, salt, and pepper. Just give it a little taste before you bake it, and then adjust accordingly. 

This makes quite a bit, so if you don't have a crowd to feed, you could easily cut the recipe in half. 

Caramelized Onion and Bacon Dip

 

 This recipe comes to us from one of my favorite youtube channels, Whippoorwill Holler. Miss Lori and Mr Brown recently posted a video of how to make this dip, and I immediately knew that this would fall into the category of “how can this not be good?”
 And I have to say the timing of their video couldn’t have been more perfect. A day or two before, I had cooked a dinner of Salisbury steaks for my niece Terri and her family, and I had LOTS of caramelized onions leftover. This would be the perfect way to use them up!
Then I was invited to my sister Cathy’s for a little outdoor hang. Now I had the perfect occasion to try it! Clearly, all the stars were lining up for me try this recipe! I even had all the other ingredients on hand. How perfect is that?
 And OMG is it good!!!!! It’s everything you want in an onion dip, only better. Keep this one in your arsenal of party foods. I guarantee you’ll come back to it again and again!
 

1 cup sour cream
3 oz. softened cream cheese
1 tsp Worcestershire sauce
1 tsp white wine vinegar
1 tsp garlic powder
1 tsp onion powder
4 to 6 slices crispy bacon, chopped
1 pound sweet onions
Salt and pepper to taste


Place bacon in skillet over medium low heat. Slowly render the fat and cook bacon until it’s crisp. Remove from pan. Chop bacon to small bits. set aside.
Using the same pan, pour out all but about 2 tbs bacon fat. Add sliced onions. Saute over medium heat until caramelized. This should take a good 20-30 minutes. Don’t rush!
While your onions are caramelizing, mix together the rest of the ingredients in a large mixing bowl. Let the bacon and onions cool, then add them to the mixture. Adjust your seasonings. Chill until ready to serve with potato chips or Doritos.

Fun fact: You can make caramelized onions in your slow cooker! It’s true! Just throw a few pounds of sliced onions into your slow cooker, toss with a few tbs melted better, salt and pepper, turn it to high, and in about 5 hours, you’ll have caramelized onions! Just be sure to leave the lid slightly ajar so that the extra moisture can evaporate.

Tips:
This dip is the perfect example of how my Mom used to always say “if you like a lot, add a lot.” Do you like a lot of bacon? Do you like a lot of black pepper? Add as much as you like. I added extra bacon and a little extra splash of Worcestershire sauce. YUM.
Btw, full disclosure, since I had LOTS of caramelized onions, I basically doubled the whole thing, although my amounts may or may not have been exact. I just used what I happened to have on hand. Speaking of which, I used regular vinegar instead of white wine vinegar.
For a little extra oniony garnish, sprinkle with chopped chives or scallions for a pretty presentation.

 

 

Guinness Caramelized Onion Dip

  When you think of onion dip, just regular basic onion dip, you usually think of mixing sour cream with onion soup mix, correct? It's been one of those standard no-fuss recipes that everyone has made for ages and ages, and it always goes over well with a bowl of potato chips. But what if we take that onion dip and turn up the volume??
 This onion dip is absolutely MILES ahead of the old stand by as far as flavor is concerned. It just has a depth of flavor that you just can't get from a box of soup mix. Think of it as the difference between fresh vegetables and canned vegetables. There's just no comparison, right? So, for this onion dip, it's kind of like that. Plus you get the added bonus of skipping all that extra sodium. It takes a little bit of time, but it's really worth that extra effort to develop those deep flavors. And it's a total do ahead, so you'll wind up saving time in the long run. This is my tweaked version of a recipe I found on a blog called Home Cooking Memories. If you like onion dip, then this one is definitely next on your must-do list!



5 cups Vidalia or other sweet onions, about 3 large
4 tbs butter
3 large cloves garlic, finely minced
1 (12oz) bottle of Guinness Extra Stout
8 oz cream cheese
1 cup sour cream
1/2 tsp kosher salt
1/4 tsp black pepper


  Chop the onions down to small dice. Melt butter in a large heavy pan over low-medium heat. Add the chopped onions and let them slowly caramelize. Don't rush this step! This will take a good 20-30 minutes. Every few minutes, give it a good stir to make sure it is not sticking to the bottom of the pan. When the onions have turned a dark-amber color, stir in the garlic and continue to saute for a few more minutes. Add the whole bottle of beer. Stir again to make sure nothing is stuck to the pan. Turn up the heat just until it comes to a boil, then reduce the heat back down again to simmer. Let it simmer until just about all of the liquid has evaporated. Remove from heat. Set aside.
 In a large mixing bowl, combine the remaining ingredients until smooth and creamy. Stir in the onion mixture. Place the bowl in the fridge until chilled. Just before serving, give it a final stir, just to make sure it's all creamy and delish. Garnish with a few chopped scallions, if you like. Serve with your favorite potato chips.



Tips:
Ok, let me say this again because I can't stress it enough.. do NOT rush cooking the onions! Just let them go low and slow. Perfection takes time!! It's a MUCH bigger pay off in the end!
You decide how dark you want them. I like to let them go very dark, almost brown. The flavor just gets deeper and deeper as you go.
You can use a food processor to chop the onions, but I prefer to do them by hand. I like to be able to control the size of the dice, and it's one less thing to wash. Besides that, you don't want them to be too finely minced because then they'll nearly disintegrate as you saute them. A little texture is a good thing! If you're not sure how to do them by hand, just watch my video How to Cut an Onion !
The original recipe said to completely cool the onions before mixing them into the creamed mixture. I didn't, but just chilled the whole thing after. It's still fabulous either way.
For an extra added twist, try adding a a few pinches of fresh thyme leaves as you saute your onions. It gives another layer of flavor that really goes well with sauteed onions! Yum.

Joey's Better Than Buffalo Chicken Dip

  Every so often, I'll look through my recipe archives for a specific classic go-to recipe, only to discover that it's not there because, oops, I never posted it. What the hay!! How does this keep happening?? Well, after 11 years and nearly a THOUSAND recipes, (yes really!) I guess it's hard to mentally keep track of every recipe I've ever posted!
 So, after going to my sister Patty's house for dinner and having some of my niece Tory's fabulous Buffalo Chicken Dip, I thought this would be PERFECT for the group hang that I was planning. But, you guessed it, I looked in the archive and it was nowhere to be found. OK! I guess it's time fix that!
 So, thanx, Tory, for texting me the recipe, but as usual, I tweaked it ever so slightly. I used more chicken than she said to use, because well, more is more! And Full Disclosure: I'm not really a fan of the usual hot sauce typically used on Buffalo Chicken Wings. Frankly, it's been years (probably decades) since I've eaten wings, and chances are I asked for the hot sauce to be served on the side. What can I say? It's just not my favorite thing. So when I started making this dip, I decided to swap out the hot sauce for Sriracha, which I think has a MUCH better flavor. My friends LOVED it! But we decided that it kind of no longer tastes like Buffalo Chicken. This one is BETTER! Hence the name.
 So there you have it. It has great flavor and just enough heat that doesn't smack you in the face. Actually, it's really more of a slow burn that sort of sneaks up on you, which is not necessarily a bad thing. Now that this is officially posted, I think I might keep it in the rotation for a while!
My friends loved it, and I bet yours will too!


4 cans chunk chicken, drained
1 (8 oz) pkg cream cheese
1/4 cup Ranch dressing
1/4 cup Bleu Cheese Dressing
1/4  cup Sriracha
chopped scallions for garnish, if you'd like

Mix everything together, pour it into a small baking dish, then either heat it up in the microwave or bake it in the oven until it's all melty. Serve with Wheat Thins, Scoops chips, or celery sticks.



Tips:
 I think by now you know what I'm gonna say. If you like a lot of something, add a lot! Do you LOVE Sriracha? Add a lot! Do you LOVE Ranch dressing? Add a lot! And if you love the usual hot sauce instead of sriracha, go for it! You do you!
I used canned chunk chicken, but if you have leftover cooked chicken or rotisserie chicken, just finely shred it and use it up!

Joey's Baked Crab and Corn Dip

  Usually, in January, I try to post recipes that are great for a party. Although I'm not a fan of football, I can appreciate a good party with lots of great food, so I figured I'd come up with a dip for you and your friends to enjoy while watching the game.
 My starting point was the idea of doing a creamy baked corn dip, but I didn't want it to be the same old Southwest sort of thing that has cheddar cheese and jalapenos in it. Then My Kristin suggested adding crab. Oh YUM!  Actually, I've been in kind of a seafood mood lately anyway, so this was perfect! I just grabbed a few other ingredients that I happened to have on hand, and here we are!
 It's actually kind of light, and not so rich as some dips that are laden with sour cream, mayonnaise, and shredded cheese. And it has a slight sweet/savory sort of hit that is a really nice change from all the hot sauce and wings.
 So the next time you have the gang over to watch the big game, or even if you're not, you should definitely add this one to your party repertoire. It's a winner!



1 (8oz) pkg cream cheese
3 scallions, chopped
2 heaping tbs mayonnaise
1 large clove garlic, finely minced
1 tsp Old Bay seasoning
salt and pepper to taste
12 oz (or more) imitation crab (or the real deal)
1 can whole corn, drained
sprinkle of grated Parmesan cheese, if desired
sprinkle of fresh chopped parsley for garnish, if desired


Using an electric mixer, blend the first 5 ingredients in a large bowl until well combined. Stir in crab and corn. Place in a casserole dish. Sprinkle with Parmesan cheese, if using. Bake at 350ºF for about 20-30 minutes or until bubbly. Sprinkle with chopped parsley. Serve with Scoops tortilla chips or your choice of chips or crackers.


Tips:
If you're using real lump crab meat, you really don't want to break up those gorgeous delicious lumps, so just gently fold them in. However, if you're using the imitation crab, you can just throw everything in the bowl and mix it up. They usually come in large chunks, so it's actually better to break them down a bit.
If you like a lot of something, add a lot! Want more crab? Want to add baby shrimp? Go for it!
For the photo, I didn't add the sprinkling of Parmesan cheese over the top, but I think it's a good addition because that salty note goes well to balance the sweetness of the corn and crab.
Also thanx to My Jeanie for the new casserole dishes!

Joey's Baked Reuben Dip

 Many people ask me where I get my recipes. Well, sometimes I'll see something on a cooking show that will spark an idea. Sometimes it'll be whatever looks freshest at the supermarket. Sometimes it'll be what I'm craving (which usually means some sort of fresh produce). And sometimes it'll depend on whatever ingredients I happen to have on hand, which was exactly the case with this recipe.
 I wanted to make something that would be great to serve at a party, whether it's a holiday, or a celebration, or for whatever big game you happen to be cheering. (Frankly, I've never been one to scream at the television, but hey, you do you.) Anyway, I quickly surveyed the ingredients that were in the fridge and figured this recipe would be an easy something to throw together before your guests arrive. My brother, Chris, happens to make the BEST homemade sauerkraut, check. All of the condiments and a jar of my homemade pickles, check. Cream cheese and Swiss cheese, check. The only thing I was missing was the corned beef! Awesome. I really wasn't following any recipe, just adding Reuben ingredients and some cream cheese to make it a dip! Simple, right? It only took a few minutes to mix everything together and into the oven it went. SO EASY! And seriously just as delicious! If you like a Reuben sandwich, then OF COURSE you'll love this dip because it's basically the same thing!
 And everyone will be so impressed! But you don't have to tell them how easy it was.
 So make this for your next party or game day. Hope your team wins!
Betcha everyone will cheer for YOU too!



1 lb sauerkraut
1 lb corned beef or pastrami
1 lb Swiss cheese
1/4 cup sweet pickles
8 oz cream cheese
1/2 cup ketchup
1/2 cup mayonnaise
2 tbs mustard
Salt and pepper to taste


Heat oven to 350ºF.
Drain sauerkraut very well. Chop the corned beef and shred the Swiss cheese. Chop the sweet pickles. Add all to mixing bowl with remaining ingredients. Mix until well combined. Place in a 9x13 casserole dish. Bake for about 30-40 minutes or until melted and bubbly and a little browned on top. Remove from oven and let it sit for a good 10 minutes. Serve with your favorite crackers.



Tips:
Instead of adding the ketchup/pickles/mayonnaise, just add a cup of thousand island dressing. It's the same thing!
If you want to add a little spice, add a little cayenne pepper.
To make it a little extra creamy, add a tbs or two of sour cream.
If you're only feeding a small group, cut the whole recipe in half!
I used Triscuits because I like how sturdy they are with a dip. But you could also try rye crackers to echo having a Reuben sandwich on rye bread. You could also add a tsp of caraway seeds to the dip to echo that again! Come to think of it, you could even serve it with those little party rye breads. Maybe cut them diagonally and toast them first, just for presentation and proportion. Perfect!

Joey's Sun Dried Caprese Dip

 Here's a really simple party dip that you can throw together in a snap. I made it for Tory and Ryan's house warming party and everyone gave it a big thumbs up! Basically, I wanted to make a quick dip, but didn't feel like going to the store. This is what I happened to have on hand, so here we are!
 Its brilliance is in its simplicity, really. It's pretty much one of those "how can this not be good" sort of dishes. And it only uses a few ingredients, so it's as easy as can be to throw together. Sometimes the simplest things are the best, dontcha think? Make this for your next party or casual hang.
This one's a keeper!

2 (8oz) pkgs cream cheese
1 cup Ranch dressing
1 small jar sun dried tomatoes in oil, drained and chopped
fresh basil

Using an electric mixer, simply whip together the cream cheese and ranch dressing. Spread onto your serving plate in an even layer. Top with sun dried tomatoes and ribbons of fresh basil. Serve with Triscuits or your favorite cracker.

Tip:
Not a fan of ranch dressing? Use any other kind of creamy salad dressing you like! But seriously, who doesn't love ranch dressing??? That would be like not loving bacon. That just makes no sense to me.

Joey's Pumpkin Salsa

 This one is as surprisingly delicious as it is unexpected. I'm the first in line when it comes to pumpkin spice EVERYTHING, but I'm sure I've never thought of doing a pumpkin SALSA! And guess what!?!? It's absolutely DELISH!!! It has a few of your regular salsa ingredients but then it also has pumpkin and cinnamon too! Who knew?? Whodathunkit? Seriously, it really does work! I had a few friends over for a pumpkin themed dinner and movie, and they immediately LOVED it! They could instantly tell that it was PUMPKIN, but it still tastes like salsa! Crazy, right?? I think that tiny little bit of cinnamon is what makes it. It's really good!!!
 So if you're having a party, or just a simple movie night with a few friends, give the unexpected a try! The pumpkin fans in your life will thank you for it!

olive oil
1 small onion, minced
2 cloves garlic, minced
2 medium tomatoes, diced
2 10oz cans diced tomatoes with chilis
1 jalapeno pepper, seeds and membranes removed, minced
1 cup purchased salsa (your choice of hot or mild)
1 15oz can pumpkin puree
1 tsp sugar
1 tsp salt
1 tsp cinnamon
pinch of crushed red pepper flakes, (or to taste)
Small handful of fresh cilantro, chopped

Add a couple tbs of olive oil to a small sauce pan. Add minced onions and garlic. Gently saute until they begin to soften. Remove from heat. Add to a large mixing bowl, along with all remaining ingredients. Stir until well combined. Chill until ready to serve with your choice of chips.


Tips:
-If you are not a fan of cilantro, just use fresh parsley!!!
-The next time I make this, I'll definitely add a can of whole kernel corn. I would have added it this time, but I didn't happen to have any on hand. You could also add a can of (drained and rinsed) black beans.

Joey's Mexicorn Dip

 Here's a quick and easy party dip that you can throw together in a snap. I made it for my brother-in-law, Gregg's, retirement party and it was a huge hit! It was a Taco Tuesday theme, so I figured an easy corn dip would fit the bill. Everyone loved it!
 This is actually not my own recipe but rather my tweaked version of a recipe I found on a blog called Onegoodthingbyjillee.com. If you know me, you know I can't leave well enough alone, and I usually wind up switching things up a bit, especially when it comes to dip recipes. Since there's no baking science involved, it's easy to just add or subtract things to your own liking. And this one is so simple, you just dump everything into a big bowl and stir. That's all there is to it! Also it's great to do ahead because it's best when you let it chill in the fridge for a while (or even better overnight) before you serve it.
 So, thank you, Jillee, for inspiring this one good thing! And congratulations, Gregg, on your retirement!


2 cans whole corn, drained
2 cans (4oz) chopped green chiles
1 whole red bell pepper, chopped
5 whole scallions, chopped
2 whole jalapenos, finely chopped 
8 oz shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
2 tbs cilantro, chopped
salt and pepper to taste


Combine all ingredients. Chill before serving with Fritos!



Tips:
-Be sure to chop the peppers and scallions extremely finely. Everything should be as small or smaller than a single kernel of corn.
-On Jillee's blog, she mentioned that her dipper of choice would be the SCOOPS kind "for maximum dip retrieval" LOL and I absolutely couldn't agree more! But if Fritos are your thing, go for it! Or else do what I did... serve it with both!
-If you'd like to add a little more heat, don't scrape out the insides and seeds of the jalapenos. Leave some or all of it in. That's where the heat is!
-If you're not a fan of cilantro, just use chopped fresh parsley instead!
-Oh, and one other thing....  You don't need to purchase the brand name Mexicorn. You can just buy regular cans of whole corn. I mean, you can if you want, but it's not necessary. Mexicorn is just corn and diced bell peppers, which are already included in the recipe!

Spinach Dip Bites

 Here's an easy appy that I found on a blog called Lil Luna. I was having a few friends over, and I was looking for ideas. At first, I thought of doing the usual spinach dip, but of course I wanted to find some sort of twist. Maybe a picky-uppy kind of something?? Then I saw this and thought BINGO! This is exactly what I had in mind! It was the perfect recipe to assemble in advance and then bake just before my friends arrived. Easy!
 ok, now, I know the recipe calls for shredded mozzarella cheese for the top, but I happened to have shredded cheddar on hand, so I went with it. Use whatever kind you like! Oh, btw, they won't last long. Spinach dip is always a hit at parties, and this is no different!! I promise you,  if you make this, you'll be a hit too!

2 cups frozen spinach, chopped and thawed
1 6 ounce jar Artichoke Hearts, drained and chopped
1/2 tsp minced garlic
2 tbs grated parmesan cheese
4 ounces cream cheese, softened
3/4 cup shredded mozzarella cheese, divided
1/2 tsp garlic salt
pepper to taste
1 can seamless crescent dough


Preheat oven to 375.
In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with salt and pepper and set aside.
Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.
Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup. Bake for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray.

Tip:
If you have any extra filling leftover (or even if you just don't feel like doing the cups) just pop the filling into a small baking dish with a little cheese sprinkled over the top and bake as directed. Serve with scoop chips. Boom.

Easy Hummus

Ok, here's a quick and easy recipe that definitely falls under the heading of "It's better when YOU make it." Oh sure it's super easy to just pick up a tub of hummus at your grocery store, but it's just so much better when you make it at home using fresh ingredients. Plus, you can adjust it to suit your own tastes. Maybe you like a little more garlic, or a little less lemon juice. You do you! For me, there is as big of a difference as when using fresh vegetables as opposed to using canned vegetables. There's really just no comparison. And it's easy! I found this recipe on a blog called Inspired Taste. It's REALLY yummy and super simple. You just keep throwing things into the food processor and it only take a few minutes. Boom. So if you are a fan of hummus but have never made it fresh, I urge you to give it a try. You may never go back to buying it!


1 (15oz) can chickpeas
1/4 cup fresh lemon juice
1/4 cup well-stirred tahini (sesame paste)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving


 In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. With the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Drizzle hummus with a little olive oil and dash of paprika. Serve with pita chips or veggies.


Tips:
If you don't have tahini or don't like it, you can simply leave it out or use all natural unsweetened peanut butter.
This recipe makes about 1 1/2 cups of hummus. Having a party? Double it!
Store homemade hummus in an airtight container and refrigerate up to one week.

Broccomole

As you may have guessed, Broccomole is the broccoli version of Guacamole. I first heard of it as I was browsing a cookbook that was given to me as a Christmas gift. It was the very first recipe I read and I immediately knew I wanted to try it.
 As is often the case, the holidays can be brutal to one's diet, and this seemed like the perfect appetizer to make for those of us who are trying to get back on track by restricting carbs from our diets. And since I hear there's some sort of big game happening somewhere soon, I figured this would be the perfect time to share the recipe. I served mine with homemade low carb tortilla chips, but feel free to serve it with any kind of chips or any other assorted veggies.
I bet your guests will devour it!


1 large head broccoli
1/4 cup sour cream
1-2 tbs finely chopped onion
1 tbs mayonnaise
2 tbs lemon juice
1/2 tsp chili powder
salt and pepper to taste
tortilla chips


Cut off the florets of the broccoli and place them in the basket of a steamer. Cut off and discard the ends of the broccoli stems and use a vegetable peeler to remove the fibrous tough exterior of the stems. Cut them into smaller pieces and add the to the steamer. Steam the broccoli over simmering water until it is quite tender. Remove from steamer and let cool or chill.
Add all ingredients except the chips to a food processor and pulse until well pureed. Adjust seasoning if needed.  Serve with tortilla chips.

Tips:
The key to this recipe is making sure you cook the hell out of the broccoli so that it becomes nice and soft. Otherwise, it won't puree properly. Yes, you could boil it, but then it will become too watery.
Do you like it spicy? Add some chopped jalapeños, chopped chilis, or crushed red pepper flakes.
To make your own tortilla chips, cut flour tortillas (regular or low carb) into wedges. Place in a single layer on a baking tray, then brush with olive or vegetable oil. Sprinkle with salt and/or any other seasonings you like. Bake in a 400ºF for about 8-10 minutes or until lightly brown.

Trisha's Cheese Boat

 Doing some holiday entertaining? Or just a movie night with friends? Here's the perfect thing to serve! It's REALLY simple to make and it's a total do-ahead. You just mix together all of the ingredients ahead of time, and then about a half hour before your guests arrive, scoop the mixture into a hollowed loaf of bread and bake. BOOM! Instant party! A, it smells amazing while it's baking. B, it looks impressive. And C, your guests will devour it! Works for me! When I saw Trisha Yearwood making it on her show, she was making it for friends for a poker night. My first thought was ooo Holiday Party! It would also be perfect for a Super Bowl party! (I hear people have them sometimes.)
 So whatever the occasion, give this one a try! I PROMISE it'll be a hit!



1 loaf French or Italian bread

Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Preheat the oven to 350 degrees F.

Cut an oval in the top of the loaf of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet. In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce, and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

Tips:

If you would rather do a bread bowl instead of a bread boat, just use a round loaf of any kind of bread. Sourdough, pumpernickel, all good!

 Don't have a loaf of bread? Just bake the filling in a casserole dish!

Not a fan of corned beef? Use any kind of meat you like! Sliced deli ham, crisped bacon, or for a spicier twist, how about chopped sliced pepperoni? You really can't go wrong!

Instead of corn chips, I used broken soft pretzels as dippers. Use anything you like!

To make it look even more rich and delicious, I melted some shredded Swiss cheese over the top, just to make it even more ooey gooey. Full disclosure, I had originally intended to reserve some of the Cheddar cheese to melt on top, but I inadvertently mixed it all in with the filling. I just happened to have some Swiss, so I figured why not? Turned out great!!

Holiday Roll Ups

 Here's a simple and festive party appetizer for you. They're called Holiday Roll Ups and I saw them on Ree Drummond's show, Pioneer Woman. They're so easy, you don't even need to cook! You just mix up the filling ingredients, schmear 'em on some flour tortillas, and roll 'em up! Simple, right? The red and green bell peppers make them so festive and they're absolutely delicious. They're also a great time saver because you roll them ahead of time and then let them chill in the fridge to set up for a while. Before your guests arrive, slice them into rounds, and serve. Perfect party food!
 Oh, and here's a little party hint: Instead of placing all of your hors d'oevres on one big table, place them on smaller snack tables in several locations. Your guests will spread out and mingle a little more, instead of all hovering over the kitchen table. Clever, huh? Plan ahead, do things in advance, and your party will be a hit!
 In my opinion, the best holiday parties are simple and casual. Surround yourself with family and friends. Decorate with a few personal touches. Have some holiday music playing in the background. And, of course, serve some delicious picky-uppy foods that are easy to taste with just one hand (since you'll be holding a drink in the other). These roll ups fit right into that category. SO Good!!  Definitely give 'em a try!

2 packages cream cheese, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced

Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly. Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour). Slice into small wheels and serve.

Tips:

To cut carbs, I used low carb tortillas, but feel free to use any you like. Regular flour tortillas, or even red or green ones, for an added festive touch. All good!

To make it even easier, I added all the filling ingredients together in the bowl of a stand mixer, (including the chopped peppers and green onions), mixed everything together and then proceeded as directed. Easy!

For larger roll ups, use burrito size tortillas. For smaller bite sized roll ups, use taco size tortillas. Great then!