This easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They’re addictive – serve them on SuperBowl Sunday and watch them disappear!

Enjoy more of the best party foods like Bacon Wrapped Smokies, Air Fryer Chicken Wings, Cranberry and Bacon Cream Cheese Appetizer and veggies with Easy Homemade Cheese Sauce.

I know that sometimes it’s good to try to add some variety into your diet, but man, there is nothing like meat and potatoes. Or meat and cheese on potatoes. With Alfredo sauce!

While these loaded potato skins are technically a party appetizer… I’ve totally made a meal of them more than once. They’re just too good to confine to parties! Luckily, they’re so easy to make that I can whip them up with ease whenever the craving strikes (especially if I’ve got leftover Instant Pot Shredded Chicken!).

Why we love it:

• Kid Friendly: There’s just something plain fun about potato skins topped with cheese and bacon! Kids gobble these things up like crazy.
• Game Day: Nothing says game day like loaded potato skins, right? While we love finger food for dinner any night of the week, there’s just something special about game day food.
• Versatile: You can change so many ingredients in this recipe and still have great results. Scroll down to check out some of my favorite variations to try.
• Prep ahead: most of the components can be made several days in advance so they are easy to throw together! You can cook the chicken, the bacon, the potatoes, make the sauce and shred the cheese up to 3 days in advance!

Ingredients Needed for Chicken Bacon Alfredo Potato Skins

• Potatoes – I like to use small russet potatoes. There’s no mess and you get all of that incredible flavor in your mouth at once — there are no toppings sliding off and depriving you of the cheese or bacon.
• Cheese – Use any cheese you like best! Mozzarella, cheddar, or whatever else floats your boat.
• Chicken – I like to use a cooked, chopped up baked chicken breast or Pan Fried Chicken Breasts. Feel free to use thigh meat if preferred.
• Bacon – Crispy cooked bacon is my favorite part of this whole recipe (and this Air Fryer Bacon is the crispiest!). Make sure it’s patted dry and not greasy when you use it.
• Green Onions – Chives also work well.
• Heavy Cream – You just can’t make alfredo sauce without it!
• Parmesan Cheese – For the best flavor and consistency, use freshly grated parmesan in your sauce.
• Garlic – Fresh garlic will create the very best flavor. In a pinch, garlic powder can be used instead.
• Butter – Unsalted is preferred. If you do use salted butter, you may want to skip adding any more salt to your sauce.
• Flour – This is used to thicken the alfredo sauce.
• Seasonings – A simple sprinkle of salt and Italian seasoning is all you need.

How to make Chicken Bacon Alfredo Potato Skins

Here’s a quick look at how to make your new favorite appetizer recipe! Keep scrolling down to the bottom of this page for more detailed info about ingredients and steps.

• Melt the butter in a pan over medium heat. Whisk in the garlic, seasonings and flour.
• Whisk in the cream and parmesan cheese. Remove from heat and set aside.

• Bake the potatoes and let them cool. Slice them in half and scoop out the middles of each potato.
• Spread a little bit of alfredo sauce in each potato.

• Add the chicken and bacon on top of the alfredo sauce.
• Sprinkle with cheese and bake!

Variations and Substitutions

• Change the bacon. Feel free to cook up some turkey bacon or even use bacon bits from the grocery store to save some time. Personally, I like to cook bacon in the oven.
• Add some spice. If you like your snacks on the spicier side, serve these potato skins with a drizzle of your favorite hot sauce on top!
• You can use store-bought alfredo. No time to make your own homemade sauce? Not a problem! Your favorite store-bought jar of sauce should get the job done just fine.
• Swap the potatoes. This recipe will work with just about any potato you like best. I like russets because of how crispy the skin gets. No matter what potato you choose to use, I recommend picking some on the smaller side.

How to store Chicken Bacon Alfredo Potato Skins

Once they’ve cooled off, you can transfer the potato skins to an airtight container and keep them stored in the fridge for 3-4 days. I recommend reheating in the air fryer or back in the oven so the skins stay crispy.

Can I freeze Chicken Bacon Alfredo Potato Skins?

Yes! Let them fully cool to room temperature before transferring the loaded potato skins to an airtight freezer-safe container. Properly stored, they should freeze nicely for up to 3 months. Don’t forget to date and label! Let them defrost in the fridge before reheating in the oven or air fryer.

Note: the texture of the potato won’t be quite the same after freezing — if this is a problem, it’s best to make these fresh!

Serving suggestions:

Serve these bacon and cheese potato skins at your next party! They’re great for game days, birthday parties and everything in between.

We love to serve them with other appetizers for a finger food dinner. Check out some of our favorites!

• Baked Brie Bites
• Jalapeno Poppers
• Pigs in a Blanket
• Ham and Cheese Sliders

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Chicken Bacon Alfredo Potato Skins

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They're addictive – serve them at a party and watch them disappear!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 potato skins

Calories 86cal

Author Ashley Fehr

Ingredients

• 8 small russet potatoe (washed and dried)
• 1 tablespoon oil
• salt

Alfredo Sauce (or use store bought)

• 1 tablespoon salted butter
• 1 clove garlic (minced)
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt
• pepper to taste
• 1 tablespoon flour
• 1 cup half and half
• 2 tablespoons grated Parmesan cheese (divided)

Toppings

• 1 cup chopped, cooked chicken (about 1 breast)
• 2 slices bacon (cooked and chopped)
• 1 cup shredded cheese (mozza or marble)
• green onion for garnish

US Customary – Metric

Instructions

• Line a baking sheet with tin foil or parchment and preheat the oven to 400 degrees F. Rub potatoes with oil and salt and place on baking sheet. Roast for 40-45 minutes or until tender. Set aside to cool for 10-15 minutes.
• Slice open potatoes carefully using a serrated knife (so the skin doesn’t peel off). Using a small spoon, scoop out the middle of each potato half, leaving the outside of the potato intact (you shouldn’t see the potato skin on the inside).
• Place back on the baking sheet.

Alfredo Sauce

• Meanwhile, make the Alfredo sauce.
• Heat butter in a medium skillet. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add flour and stir until combined. Whisk in half and half and cook slightly until thickened.
• Stir in 1 tablespoon Parmesan and remove from heat.

Potato Skins

• Spread a small amount of sauce in each potato half.
• Sprinkle with chopped chicken, chopped bacon, shredded cheese and 1 tablespoon Parmesan.
• Return to the oven for 10-15 minutes until hot and cheese is melted. Sprinkle with chopped green onion. Serve.

Notes

Ingredients and Substitutions:

Potatoes: you can use any kind of potato you like for these, but I love using russets because the thick skin gets ultra crispy!

Sauce: feel free to swap the homemade sauce for a store bought jar to save yourself some time.

Toppings: You can add to or omit any of the toppings as you like — feel free to experiment!

Nutrition

Calories: 86cal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 47mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.2mg

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Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!

These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.

Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!

Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.

Made with simple ingredients, they are sure to be a hit with the whole family!

Ingredients Needed:

• Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
• Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
• Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
• Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
• Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
• Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
• Paprika: adds a subtle smokiness and a bit of color to the wings.
• Black Pepper: gives the wings a bit of heat and extra flavor.
• Salted Butter: the base of the butter sauce.
• Dried Parsley: adds an earthy, peppery flavor to the sauce.

How to Make Garlic Parmesan Wings

This recipe is quick to put together! Full instructions are included in the recipe card below.

1. Dry the wings: Dry the chicken wings with a paper towel.
2. Coat in oil. Place wings in a medium bowl and toss with oil.

4. Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
5. Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.

5. Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
6. Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.

How do I store Parmesan Garlic Wings?

Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

You can reheat them in the oven or air fryer for best results!

Can I freeze Garlic Parmesan Chicken Wings?

Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.

Again, reheating in the oven or air fryer will give the best results.

Garlic Parmesan Chicken Wings Recipe Variations

• Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
• Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
• Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.

Serving Suggestions

Serve these crispy chicken wings with some other amazing appetizers like my Buffalo Chicken Dip, Pizza Toast, Corn Salsa, Chicken Taquitos, and Potato Salad Bites.

For even more ideas, check out my 35+ Easy Appetizer Recipes!

More Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Appetizers

Homemade Rotel Dip

Appetizers

Jalapeno Poppers

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Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 314cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings (454 grams)
• 1 tablespoon canola oil
• 2 tablespoons corn starch
• 1 tablespoon finely shredded Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Garlic Parmesan Sauce

• ¼ cup salted butter
• ¼ cup finely shredded Parmesan cheese
• 3 garlic cloves (or ½ teaspoon garlic powder)
• ¼ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.

Garlic Parmesan Sauce:

• In a medium bowl, melt the butter.
• Stir in Parmesan, garlic and parsley.
• Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).

Notes

Ingredients and Substitutions:

• Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
• Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
• Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side. 

Nutrition

Calories: 314cal | Carbohydrates: 4g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Garlic Parmesan Chicken Wings appeared first on The Recipe Rebel.

This Pizza Sliders recipe is made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They’re quick to whip up and make the perfect appetizer or easy weeknight dinner.

You might also like my Ham and Cheese Sliders, Hawaiian Ham and Pineapple Sliders, and Chicken Pizziola Sliders on Garlic Herb Biscuits.

These easy Pizza Sliders are a great option, whether you need something delicious for a crowd at your next party or game day, or just a fun twist on your Friday pizza night.

Pizza sliders combine the delicious flavors of traditional pizza with the convenience of a sandwich.

We love these because it’s easy for the kids to get involved in the prep! Their small size also makes them perfect for little hands to grab on the go.

They are also perfect party food—easy to make in bulk, deliciously appetizing, and just the right size for game day or movie night.

Pizza Sliders Ingredients:

• Dinner Rolls: these provide the soft, slightly sweet base for our sliders. Hawaiian rolls, especially brands like King’s Hawaiian, have a unique sweetness that pairs well with the savory toppings. If you don’t have these, any soft rolls or buns will do.
• Pepperoni: this adds the classic pepperoni pizza flavor to the sliders. If pepperoni isn’t your favorite, you could use crumbled Italian sausage, sautéed peppers, or any of your favorite pizza toppings.
• Pizza Sauce: this adds moisture and the familiar tangy-sweet flavor profile of classic pizzas. Homemade pizza sauce or your local pizza place’s sauce works wonders. In a pinch? Tomato sauce with some Italian seasoning can substitute.
• Mozzarella Cheese: to provide that classic gooey, stringy texture everyone loves on their pizza.
• Parmesan Cheese adds a sharp, salty kick and aids in achieving a golden-brown crust on top of the sliders. Grated pecorino Romano can be an alternative.
• Butter: to make garlic butter to give the tops of the rolls a delicious garlic butter flavor and help them get crispy in the oven.
• Seasoning: use dried parsley, dried oregano, and garlic powder to bring classic Italian flavors to these pizza sliders in a mix with Parmesan and butter.

How to Make Cheesy Pepperoni Pizza Sliders

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Slice rolls: Slice the rolls in half so the tops and bottoms are separated.
2. Put in dish and add fillings: Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni.

3. Add sauce and cheese: Spread the sauce and place the remaining cheese slices on top of the sauce.
4. Add pepperoni and cheese: Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese.

5. Add top buns and herb butter: Put top buns on top, then brush the melted butter and herb mix on top.
6. Cover and bake: Bake until the tops are slightly toasted, and serve.

How do I store Easy Pepperoni Pizza Sliders?

Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days.

To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.

Can I freeze Pepperoni Pizza Sliders?

You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them.

To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Tips and Notes

• Make them ahead of time. Assemble the sliders ahead of time, but it’s best to pour the butter mixture over the top just before baking to avoid sogginess.
• Avoid soggy rolls. Layering the cheese first before the pizza sauce can act as a barrier, preventing the sauce from making the bottom bun too wet.

Easy Slider Variations

• Try other cheeses. If desired, provolone cheese or cheddar cheese can also be used.
• Use other fillings. Use your favorite pizza toppings as fillings for these rolls. Try shredded chicken, ham, spicy beef, sliced peppers, pieces of pineapple, or another classic topping.
• Gluten Free. Swap out the regular rolls for gluten-free rolls to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

While these sliders are a hit on their own, you can serve them with dips, sides, or other appetizers for a spread everyone will remember!

Try my Spicy Mayo, a bowl of marinara sauce, or even some pepperoni pizza dip to enhance every bite.

My Air Fryer Mozzarella Sticks, Maple Glazed Drumsticks, Air Fryer Ravioli, Bacon Wrapped Smokies, and this Pizza Toast recipe would go well together if you’re planning an appetizers-for-dinner night!

More Easy Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Breakfast

Mini Quiche recipe

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Spring/Summer

Corn Salsa

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Pizza Sliders

Pizza Sliders are made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They're quick to whip up and make the perfect appetizer or easy weeknight dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 pack dinner rolls or Hawaiian rolls (ideally 12 rolls all stuck together)
• 175 grams sliced pepperoni (about 6 ounces)
• ½ cup pizza sauce
• 8-12 slices Mozarella cheese slices
• 4 tablespoons shredded Parmesan cheese (divided)
• ¼ cup melted butter
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano

US Customary – Metric

Instructions

• Preheat the oven to 350 F degrees, and lightly grease a 9×13″ baking dish.
• Without pulling the rolls apart, slice them in half (see photos or video for visuals) so that the tops and bottoms are separated.
• Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni. Spread the sauce and place the remaining cheese slices on top of the sauce. Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese. Top with top buns.
• Combine melted butter, 1 tablespoon Parmesan cheese, parsley, garlic powder, and oregano and pour over rolls, using a pastry brush to brush evenly over the top.
• Cover with aluminum foil and bake for 15 minutes until the cheese is melted. Uncover and bake for 5–10 minutes, or until the tops are slightly toasted.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Most of these ingredients can be adapted to your tastes: you can use whole wheat buns instead of white or Hawaiian, you can swap the cheese for your favorite kind, or you can use turkey pepperoni. Feel free to experiment!
• Add veggies: you can add loads of vegetables here! Just be sure to cook firm veggies first. Sauteed mushrooms or peppers would be great, or a layer of fresh spinach. You can even add a layer of olives or hot pickled peppers top of the pepperoni.

Storage

• Store: Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days. To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.
• Freeze: You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them. To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Nutrition

Calories: 133cal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

The post Pizza Sliders recipe appeared first on The Recipe Rebel.

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

This Baked Brie Bites recipe includes 4 delicious flavor combinations for an appetizer plate that will wow your guests over the holidays!

Choose from cranberry and brie, tomato and pesto, red pepper jelly with red pepper flakes, or bacon and caramelized onion for a real crowd-pleaser that everyone will love.

Looking for more appetizer recipes? Try this Cranberry and Bacon Cream Cheese Appetizer, these Garlic Parmesan Chicken Wings, or these Pizza Sliders!

Baked Brie Bites are a classic appetizer for the holidays, traditionally made with baked brie in puff pastry with cranberry sauce.

This recipe contains such a variety of fillings, though, that they’re great any time of year!

You may know puff pastry appetizer recipes as Cranberry Brie Bites, but here are three more flavor combinations that are amazing alternatives!

We’ve got sweet, spicy, herby, fruity and smoky flavors going on, so there is something for everyone!

These little bites are perfect for your holiday party, game day or any other special occasion.

​If you love these little appetizers, you’ll also love my Potato Salad Bites, Bacon Wrapped Smokies, Turkey Meatballs, and my Easy Mini Quiche Recipe with Spinach and Roasted Red Peppers!

Ingredients Needed:

• Pastry: I used a store-bought sheet of puff pastry. You can use homemade puff pastry if you prefer, but I like to keep these easy!
• Brie: a good-quality wheel of brie will give the best flavor here.
• Sauce: choose from cranberry sauce, pesto, red pepper jelly, or caramelized onions.
• Fillings: depending on which flavor you’re making, you may add chopped pecans, cherry tomatoes, red pepper flakes, or thick-cut bacon.
• Salt & Pepper: salt and freshly cracked pepper will enhance the flavors in these puff pastry brie bites.

How to Make Baked Brie Bites

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Make pastry squares: Unroll the puff pastry and cut it into 12 squares.
2. Make pastry cups: Place one square in each mini muffin cup.

3. Add brie and filling: Cut the brie into 12 cubes and place one cube in each of the squares. Top with other toppings as desired.
4. Bake and cool: Bake then let them cool a bit before serving.

Baked Brie Bites FAQs

Tips and Notes

• Whole nuts. You can leave the pecans whole in the cranberry pecan bites if you prefer.
• Pastry cutter. It’s easiest to cut your pastry with a pastry cutter, but a pizza cutter would work well too. 

Baked Brie Bites Variations

• Phyllo shells. You can use store-bought phyllo shells instead of puff pastry to make these brie bites even quicker, but I think the taste of puff pastry is superior to phyllo shells!
• Try other jams. Apricot jam, sweet fig jam, blackberry jam, cherry preserves, honey, or another kind of jam can be used instead of cranberry sauce. 
• Add herbs. Add more flavor to these bites with some extra herbs on top. Try fresh rosemary or fresh basil on top.

Serving Suggestions

Serve these little appetizers with some other great recipes for the holidays, like Easy Pigs in a Blanket, Broccoli Cheddar Twice Baked Potatoes, Cranberry Bacon Jam Crostini, or this Cranberry and Bacon Cream Cheese Appetizer.

You could also try this Cheese Ball recipe for a sharing appetizer centerpiece to impress your guests!

And don’t forget to check out my 35+ Easy Appetizer Recipes for more inspiration.

More Easy Appetizers to Try

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Baked Brie Bites

These Baked Brie Bites can be made with cranberry and brie, tomato and pesto, red pepper jelly with red pepper flakes, or bacon and caramelized onion for a real crowd pleaser that everyone will love!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 servings

Calories 147cal

Author Ashley Fehr

Ingredients

• 1 sheet puff pastry (thawed in the fridge) 225 grams
• 125 grams brie (4.5 ounces)

Cranberry Pecan

• a spoonful of cranberry sauce (warmed)
• finely chopped pecans
• a sprinkle of salt and fresh cracked pepper

Pesto Tomato

• a spoonful of pesto sauce (about 1/2-1 teaspoon)
• 1 quartered cherry tomato
• a sprinkle of salt and fresh cracked pepper

Red Pepper Jelly

• a spoonful of red pepper jelly (warmed) about 1/2-1 teaspoon
• crushed red pepper flakes (optional) – or fresh cracked pepper
• a sprinkle of salt

Bacon and Caramelized Onion

• a spoonful of crispy chopped bacon or bacon bits
• a spoonful of caramelized onions (homemade or store bought)
• a sprinkle of salt and fresh cracked pepper

US Customary – Metric

Instructions

• Preheat the oven to 375 degrees F and grease a mini muffin pan.
• Unroll the puff pastry and cut into 12 squares.
• Place on square in each mini muffin cup. Cut the brie into 12 cubes and place one cube on each puff pastry square.
• Top with toppings as desired — I have included rough amounts for each cup, so how much you need will depend on your tastes and how many you are making in each flavor. I love making a bunch of flavors to suit everyone's tastes!
• Bake for 15-18 minutes until golden on the edges.
• Let cool for 5 minutes before removing from the pan. Allow to cool at least 10 minutes before serving.

Video

Notes

*Nutrition information does not include toppings, as each will vary considerably.

Flavor varieties:

I have not included exact amounts for the toppings because it will depend on how many you make of each. You only need a small amount of sauce for each bite so if you start with a can or jar, you will easily have enough to go around. 

For every 4 bites, I would roughly aim for:

• ⅛ cup of any sauce or caramelized onions 
• 2 tablespoons of chopped nuts
• 4 cherry tomatoes
• 1 slice of thick-cut bacon
• Make ahead: These baked brie bites can easily be made ahead and frozen. Simply bake according to the recipe instructions, cool completely, and place in an airtight container. To reheat, place on a baking sheet and bake at 350 until heated through.
• Storage: These bites are best served freshly baked, but you can store leftovers in the refrigerator for up to 5 days when covered with plastic wrap or put in an airtight container in a single layer.

Nutrition

Calories: 147cal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 62IU | Calcium: 21mg | Iron: 1mg

The post Baked Brie Bites appeared first on The Recipe Rebel.

Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch!

They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions.

You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own.

You can even leave out the crust and make it a crustless mini quiche recipe!

They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings.

I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread!

For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!

Ingredients Needed:

• Quiche Crust: use my homemade pie crust or store-bought pie crust.
• Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor.
• Eggs: eggs are the base of any quiche filling.
• Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer.
• Seasoning: use salt, black pepper, and dried parsley for these quiches.
• Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind.
• Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor.
• Green Onion: adds a fresh, tangy flavor to the mini quiches.

How to Make Mini Quiches

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

Quiche Crust

1. Make pastry circles: Prepare the crust and roll it out on a lightly floured work surface. Use a round cookie cutter to cut out circles. 
2. Place in a muffin pan: Place the pastry circles into the muffin pan and press it in to fit into the bottom and up the sides. Cover with plastic wrap and refrigerate.

Mini Quiche

1. Make egg filling: In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and parsley.
2. Cook bacon: Cook bacon until crisp and remove the fat.

3. Fill pastry cups: Divide cooked bacon, cheese, spinach, and green onion between the quiche crusts.
4. Add egg mixture: Fill with the egg mixture, nearly to the top, and bake.

Mini Quiche FAQs

Tips and Notes

• Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many!
• Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer!
• Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.

Mini Quiche Variations

• Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe.
• Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick.
• Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli!
• Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.

Serving Suggestions

Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches.

Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks.

They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.

More Amazing Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 quiche

Calories 128cal

Author Ashley Fehr

Ingredients

Quiche crust

• 1 batch homemade pie crust (or you can use 2 store bought pie crust rolls)

Mini Quiche

• 4 slices thick cut bacon (chopped)
• 4 large eggs
• ¾ cup evaporated milk or half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried parsley
• ¾ cup shredded cheese
• ½ cup fresh spinach (finely chopped)
• 1 green onion

US Customary – Metric

Instructions

Quiche crust

• Prepare the crust according to the recipe.
• Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
• Repeat until you have 10-12 quiche crusts — re-rolling the pastry as needed.
• Cover with plastic wrap and refrigerate at least 1 hour for best results.

Mini Quiche

• Preheat oven to 350 degrees F.
• In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
• In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
• Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
• Bake for 20 minutes or until eggs are set all the way through.
• Allow to cool in the pan for 10-15 minutes before removing to serve.

Notes

• I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
• If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!

*Prep time includes the time required to make the pie crust—it’s simple, I promise!

*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5″ cookie cutter, and get 20-24 mini quiches.

Ingredients and Substitutions:

• Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
• Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.

Storage

• Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
• Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 128cal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.5mg

The post Mini Quiche recipe appeared first on The Recipe Rebel.

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

School is back in session which means we need all the easy recipes! This Pizza Toast is a favorite here — our kids especially love it because they can all make their own and add their own toppings.

One of my favorite hacks is starting out with store bought garlic bread. It makes these pizza toasts super quick and adds lots of flavor to the base!

I also love that these little toasts have it all: carbs, grains, protein, dairy and veggies — if you can convince the kids to put them on there 😉.

They are a complete meal-in-one that’s made with just a few minutes of prep!

Ingredients Needed:

• Store bought garlic bread makes this recipe so simple! You can make your own garlic bread if you prefer, but we love this hack for an easy weeknight meal or after school snack.
• Pizza sauce: choose your favorite!
• Mozzarella and parmesan cheese: mozzarella gives us that traditional stretchy, gooey pizza cheese pull and parmesan adds a nice hit of salty flavor.
• Optional toppings: pepperoni slices are always a favorite here, but you can stick with just cheese or add tomato slices and fresh basil to make a margherita pizza.
• Oregano: this is optional but I like to a sprinkle of oregano with the parmesan for extra flavor.

How to make Pizza Toast:

This recipe is great for kids or adults since it is so simple! It’s the perfect quick meal or snack for a busy day.

1. Toast garlic bread briefly on both sides — this keeps it from getting soggy when you top it.
2. Spread with your favorite pizza sauce.

3. Top with shredded cheese
4. Add your favorite toppings and bake!

Pizza Toast FAQs

Variations on this Pizza Toast recipe:

• Switch up the sauce: try Alfredo sauce from this Chicken Alfredo Pizza, or basil pesto or a spicy Arrabiata!
• Switch up the cheese: try gouda, havarti, monterey jack, brie — get a little crazy if you like!
• Add your favorite toppings: cooked Italian sausage, shredded chicken, crispy bacon, cooked ground beef, peppers, mushrooms, spinach — the options are nearly endless!
• Add a drizzle: balsamic glaze, hot honey or — YES — ranch are always great options!

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Pizza Toast

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 8 slices store bought garlic bread
• 8 tablespoons marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• ¼ teaspoon dried oregano

Optional toppings:

• Sliced tomatoes and fresh basil for a margherita pizza
• Pepperoni slices for a pepperoni pizza toast

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Place 8 slices of garlic bread in a single layer and bake for 10-15 minutes, flipping once, until lightly toasted on both sides.
• Spread one tablespoon sauce on each piece of Texas toast, then sprinkle the mozzarella evenly over all slices.
• Top with your desired toppings: pepperoni slices or thinly sliced tomatoes (leave off the basil for margherita pizza – we’ll add it later).
• Bake for 5 minutes or until cheese is melted.
• Remove from the oven and sprinkle evenly with Parmesan and oregano.
• Return to the oven and broil for 1-2 minutes until edges are golden brown.
• Sprinkle margherita pizza with thinly slices fresh basil leaves. Optional: sprinkle pepperoni pizza with finely chopped fresh parsley for color.
• Let cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 264cal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 643mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg

The post Pizza Toast appeared first on The Recipe Rebel.