This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameForBasketball #Collective Bias This post is not medical advice.Mmmmm. Bacon. This warm bacon cheese dip is a family favorite. It’s on our menu for Christmas Day munching plus we bring it out several other times a year when we’re looking for something delicious to eat. If I remotely think there’s a chance that you like bacon, I make this dip for you. And for some reason, sports watching and this dip go hand in hand. There’s rarely a big sports event that doesn’t get watched while shoveling bacon dip in our faces. With all the March college basketball games happening now, we have lots of opportunities to spend some time cheering on our favorite teams and enjoying this simple bacon cheese dip appetizer!
THIS! This is one of my favorite things to make when I have people coming over. Or I just want something delicious. This roasted cherry tomato and Burrata appetizer is crazy good. The Burrata is creamy and the tomatoes and garlic are super sweet and flavorful. They work together like a dream. And of course anything you can eat on a nice piece of toasty bread is A+ in my book! This works great when you make it ahead of time and then serve it at room temperature. This recipe doesn’t take a lot of ingredients which means it’s a really good idea to use the best quality you can. And I find it pretty crazy that I’m not a big tomato fan but cherry tomatoes are a favorite of mine. All you have to do is a roast them along with some garlic and your favorite olive oil in the oven. I like to add my sea salt once they come out of the oven. And that’s pretty much it! If you haven’t had Burrata, it’s mozzarella cheese but it is filled with cream. Depending on the temperature, the center may be more runny and creamy, or it might be a bit more like cottage cheese. Either way, it’s amazing. And pairs perfectly with the cherry tomatoes! I don’t find it at every grocery store but I know that Trader Joe’s keeps it stocked. Most higher-end grocery stores should have it. Traditional mozzarella will work as well. Or you can skip the cheese all together and just eat the tomatoes. But that’d be crazy. To skip cheese, I mean. The prep is super simple for this recipe. Just wash and cut your cherry tomatoes. Yes, that sounds a little tedious. But it goes quickly and I find I like the end result better this way than if I don’t cut them. You can skip that part in a pinch though. Once your tomatoes have cooled a bit, just add your Burrata to a dish and spoon the tomatoes and garlic right over it. And top it off with a little bit more sea salt. Because you just have to. And if you want, you can drizzle a little extra olive oil over the top as well. Whatever floats your boat.Prepare a simple crostini and you are ready to eat! I love that I can make this ahead of when guests arrive and can then hang out with them instead of getting stuck in the kitchen. Also, your guests will for sure ask you for the recipe and won’t believe you when you tell them it is just cherry tomatoes and garlic. I also use these exact same tomatoes in scrambled egg whites with a little arugula (amazing!) and in my favorite farro salad. I always try to make an extra-large batch so I can eat these a bunch of different ways. And I’m not saying YOU should but this makes a great dinner from time to time as well…
This recipe is inspired by Simply Happenstance. Those gals are awesome and make delicious food!
- 2 containers cherry tomatoes, rinsed
- 2-3 cloves of garlic, minced
- 1 TBSP olive oil for tomatoes plus a little extra for crostini
- Sea Salt
- Burrata (Trader Joe's package comes with 2 balls in one package. Use 1 or both depending on how many guests you have or how much you like cheese).
- French Baguette
- To make the crostini:
- Slice the french baguette in pieces of even thickness.
- Drizzle a little bit of olive oil on one side and toast on a cookie sheet in a 325 degree oven for approximately 8 minutes.
- For tomatoes:
- Slice cherry tomatoes in half.
- Cover a cookie sheet with tin foil (the tomatoes have natural sugars that will burn on the cookie sheet and make cleaning a real pain!)
- Put cut tomatoes on the cookie sheet.
- Add 2-3 minced garlic cloves.
- Stir to combine and toss with 1 TBSP olive oil.
- Roast in a 325 oven for about 20 minutes.
- When done, sprinkle generously with Maldon sea salt.
- Let cool for a minute. This can be eaten hot or even at room temperature.
- To a rimmed dish or bowl, place the Burrata down and then spoon tomatoes over the top.
- Spoon on to crostini and eat!
In the summer, all I want it guacamole. But even though avocados have “good fats” it still has a lot of fat. And maybe if you were eating a dainty portion of it, it would be fine. But I am not dainty. And when paired with a good tortilla chip, all bets are off. It could be a fight to the death at the guacamole bowl, if you get in the way of my guacamole eating. But then I discovered avocado hummus. It is pretty much like guacamole and hummus had a baby. The garbanzo beans cut down on the amount of avocado you need, but all the key guac flavors are there. Yeah!!!!!! I mean, who wouldn’t love hummus masquerading as guacamole?
You can make it from scratch or you can start with a store-bought plain hummus base. But honestly, it really isn’t that much more work to make it from scratch since you’ll need to have the food processor out anyway. Just like with regular guacamole, you get to make this recipe the way YOU like it. Add the full jalapeno with seeds if you want it hot. Hate cilantro? (why? it’s so good!) leave it out or only put a tiny amount.
And salt. Salt is always good. Just remember, if you decide to serve this with tortilla chips instead of the other snack options like I did, that they are really salty on their own so do a taste test with the chip to make sure you aren’t adding too much. You can see the rest of my hummus party here for more ideas on what to serve with it.
- 1 can chickpeas (also known as garbanzo beans)
- 1 avocado
- ½ jalapeno
- ¼ cup cilantro
- 3 TBSP lime juice
- 2 TBSP water
- 1 TBSP olive oil
- Rinse and drain chickpeas and add to the food processor.
- Give them a pulse to start breaking them down.
- Rough chop the jalapeno, cilantro and avocado and add to food processor with chickpeas.
- Add the lime juice, and oil.
- Add water to get the right consistency.
- Enjoy with tortilla chips, pita chips, pretzels, pretzel chips, baby carrots or other vegetables.
So yum. This summer I have probably eaten my body weight in tomatoes. I just can’t stop. I usually eat them with a drizzle of my fave extra virgin olive oil and some basil. Or with a little mozzarella in standard caprese form. But on my recent trip to Loreto, Mexico I found this sort of Mexican inspired caprese tostada on one of the buffets at Villa del Palmar Loreto. And I knew I had to recreate it at home. It is super easy and totally delicious. And probably has its own name but I don’t know what it is.
The shot above was from dinner one night at The Market Restaurant at Villa del Palmar. The ingredients were fresh, the cheese was a touch salty and the crunch of the tortilla added the perfect texture. Of course the tequila shot wasn’t bad either.
You could easily make your own tostada shells at home by frying your own tortillas. But I am clumsy and afraid of hot, angry oil so I bought them, ready-made, from the store. And these Mexican cheeses are pretty readily available in all of my markets so they shouldn’t be too hard to find. Then it’s just fresh cilantro and Roma tomatoes.
The cotija cheese is salty and the crema is tangy like sour cream. The fresh flavors of the tomato and cilantro are bold and wonderful. And who doesn’t love a giant tortilla chip? If this was a cooking show, now would be the time when I take a huge bite and then try to still have manners while talking with your mouth full and let out an exaggerated, “Mmmmmmmmmm.”
It would go perfect with a margarita. Just saying.
I just know you are going to love these. These are a great light snack or accompaniment to tacos, etc. I bet you could even add some scrambled eggs to it and make it a breakfast treat. Can’t wait to share my Mexican adventure with you soon!
- Pre-made tostada shell (or make your own with corn tortillas)
- 1 Roma tomato
- 1 Tbsp cilantro, chopped
- 1 Tbsp cotija cheese, crumbled
- 1 tsp Mexican crema
- Slice Roma tomatoes in to rounds.
- On top of the tostada shell, place tomato slices, cotija cheese and cilantro.
- Using a spoon, drizzle on some crema.
- Amounts listed above would make between 1-2 tostadas. Increase amounts to make more!
*This post is not technically sponsored. French’s sponsored my post the other day about a picnic. But I also wanted to share the recipe for the dip I made. So this post isn’t sponsored but I DID use mustard they sent me. And this photo IS from that sponsored shoot. Have I covered all my bases? All opinions are mine. Full disclosure, I bought almost all pre-cut vegetables. And then I reused them after the shoot on friends. There. Now you know everything. Veggies and dip. Match made in heaven. But I’m kind of sick of ranch. And a vinaigrette would have been too messy (I will NOT ruin this blanket. It’s my new fave. Is it weird to have a special occasion blanket?) So I decided to modify a recipe for French’s Basil and Garlic Mustard (which I can’t find on their site to link to) and turn it in to a dip.
I first showed you this dip in my summer picnic post from the other day. But today, you get the recipe. This Garlic Basil Mustard Dip is super tangy AND creamy with a touch of heat from the garlic and herbaciousness from mi amor basil. I added some chives for good measure. A quick squeeze of lemon juice and you’ve got yourself a dip! Eat with fresh vegetables and behold the wonder that is nature.
- Adapted from French's Basil and Garlic Mustard recipe
- 1/2 cup French's Classic Yellow Mustard
- 1/2 cup mayo
- 2 6oz. containers of Fage 0% Greek Yogurt
- 2 TBSP chopped fresh basil
- 2 cloves garlic, crushed
- 2 TBSP chopped fresh chives
- Juice of 1/2 of lemon
- Combine all the ingredients.
- Refrigerate until ready to use.
- You can leave out the mayo if you are looking for more of a "clean eating" recipe.
*This post is sponsored by King’s Hawaiian. All opinions and calories consumed are mine.
Artichoke Dip Sliders. So good. I mean, how can they not be? They are filled with a very popular cheesey dip. And they are served on Kings Hawaiian rolls. The only thing that could make these better is if they somehow had chocolate in them. On second thought, no. That’s gross. This simple appetizer recipe is perfect for any party. And guess what. No double dipping. You’re welcome. Chances are you have your own recipe for artichoke dip. I find this is one of those personal preference things. But they generally vary only slightly. Feel free to sub your fave recipe. Mine is far superior, but that’s ok, go ahead and still make yours…The dip can be made ahead of time. I love dishes like that for entertaining. Don’t you? The King’s Hawaiian rolls are already slider size and have the perfect sweetness to accompany this salty, tangy dip. I don’t want to get gross, but I’ve been known to eat these Hawaiian rolls, heated in the microwave, with butter, for meals. Nothing else, just the rolls. And I love every minute of it.
Make the dip. It wouldn’t hurt to make a double batch. With the leftover dip you can serve it with tortilla chips for those who don’t feel like eating a sandwich at the moment. Or you could just eat it for breakfast. The star of this show is the unmarinated artichoke hearts and the garlic. Oh and the cheese. These ingredients play really well together.
Once the dip is all bubbly and golden, you can start making the sliders. Simply toast the rolls (this will help them to not get soggy as quickly and provide a nice little crunch) then dollop some dip on top. It is as easy as making, well, a sandwich.
Are you salivating? You should be. These are delicious. Maybe I should start a new blog. It can be all about making dips in to sandwiches. I already eat onion dip on my hamburgers so I KNOW that would be good.
These sliders are perfect for game day entertaining but also great for BBQs, weeknight dinner, movie night, baby showers, bat mitzvahs, and Tuesdays.I have out-of-town guests coming in this weekend. I should probably make some of this dip and have these rolls on hand to create a fast snack. Are you going to make these Artichoke Dip Sliders? You should!
- 2 cans unmarinated artichoke hearts, drained and chopped
- 1 1/2 cups Parmesan cheese, shredded
- 1 1/2 cups Swiss cheese, shredded
- 1 cup mayo
- 3 cloves garlic, crushed
- 1 package King's Hawaiian rolls
- Combine the artichoke hearts, mayo, garlic, Parmesan and Swiss cheese in a 2 1/2 quart, oven-safe, baking dish.
- Heat, uncovered for approximately 10 minutes in a 400 degree oven.
- The dip should be bubbly and melted through.
- Cut King's Hawaiian rolls in half with a serrated knife.
- Place on a baking sheet, cut side up, and broil until golden brown and toasty (approximately 1 minute).
- Spoon warm dip on one cut side of King's Hawaiian roll and top with the other half. Serve warm.
- Serve any extra dip with tortilla chips. Or spoon it straight in to your mouth.
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