Category Archives: Dip

Pumpkin Shaped Cheese Ball

This deliciously easy cheese ball is a crowd pleaser. It’s simple and quick to make. I usually serve the cheese ball with pretzel bread or Triscuits, but it’s delicious on any bread or cracker. And be careful, it’s addictive!


  • 8 oz cream cheese, room temperature
  • 1 tbsp fresh Rosemary, finely chopped
  • 1 tbsp fresh Thyme leaves, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 c cheddar cheese, finely chopped
  • Jalapeno stem
Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball

1. In a medium bowl, combine the cream cheese, rosemary, thyme, green onions, and Worcestershire sauce. Stir until the herbs and Worcestershire sauce are mixed throughout.

2. Sprinkle the cheddar cheese on a dinner plate or cutting board. Using your hands, shape the cream cheese mixture into ball. Place the cheese ball on top of the cheddar cheese and then wash your hands (it’s easier to roll the ball if your hands are not sticky). Gently roll the ball around until it’s evenly coated in cheddar cheese.

3. Gently press the jalapeno stem into the top of the cheese ball. Smooth some of the cheese over the bottom of the stem to cover it.

If you want the make the cheese ball even more pumpkin looking, you can use the blunt edge of a dinner knife to make lines in the cheese ball, resembling the lines on pumpkins.

Voila! A pumpkin shaped (delicious!) cheese ball!

Pumpkin Shaped Cheese Ball


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Posted by on November 22, 2015 in Appetizer, Dip, Holidays!


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Layered Halloween Graveyard Dip

Who doesn’t love a good layered dip? They’re so versatile and easy to make. They’re crowd pleasers, and this dip will be the hit of the party! Don’t worry, you don’t have to be an artist to pull this off. It’s actually quite simple. Halloween edible craft #5: Layered Halloween Graveyard Dip.

Warning: This dip is addictive!

Layered Halloween Graveyard Dip


  • 1 can refried beans
  • 16 oz sour cream
  • 1 pkg taco seasoning
  • 2 avocados
  • 1/2 t lime juice
  • 1 cup salsa
  • 1 1/2 cup shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 3-4 tortillas (I used small fajita sized whole wheat tortillas)

Step 1: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 2: Using a sharp paring or utility knife, cut various graveyard shapes out of the tortilla. I made several tombstones of various sizes and shapes, 2 hands (for the zombie), a tree, and a fence.

Layered Halloween Graveyard Dip Pieces

The tombstones are very easy — just draw a square or half of an oval. They don’t have to be perfect. If you want to get fancy, you can carve a cross, bat, crow, etc., on top of the tombstone. The tombstones should be 3-4 inches tall.

Speaking of being fancy, the fence was pretty fancy. I used an entire tortilla for it. I first outlined the whole thing, then began removing pieces — the slats between the fence posts and the area above the gate.

Layered Halloween Graveyard Dip Fence


The tree was also pretty easy. Starting at the bottom of the tortilla, outline the trunk. Continue from the trunk line into the bottom of the first limb. Continue to carve out random branch shapes. Just make sure the branches attach to the trunk. The tree has to be one piece.

Layered Halloween Graveyard Dip Tree

And if you want to make it a zombie graveyard, don’t forget the zombie hands! It would also be cool to carve out a skull. Or use red decorating gel to pain blood on the zombie hands.

Layered Halloween Graveyard Dip Zombie Hands

Step 3: Once you’ve cut out all your graveyard pieces, place them on the parchment paper lined cookie sheet and bake for 10-12 minutes, or until firm and lightly brown, but not burnt.

Step 4: Open the can of refied beans and spoon into the bottom of a glass 13 x 9 or 11 x 7 casserole dish. Gently spread the refried beans over the bottom of the dish.

Step 5: In a small bowl, combine the sour cream and the taco seasoning. Stir until mixed throughout. Spreadthe sour cream mixture over the refried beans.

Step 6: Sprinkle the cheddar cheese over the sour cream.

Step 7: Spread the salsa over the cheddar cheese.

Step 8: Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Using a fork, mash the avocados until smooth. Stir in the lime juice. Spoon the avocado into the middle of the dish. Using the back of the spoon, gently spread the avocado over the salsa. It’s okay if there are holes in the avocado layer and the salsa peaks through or mixes with the avocado — it actually gives a cool effect.

Step 9: Starting with the tree, arrange the graveyard pieces throughout the dish. I put the tree in the back, the fence in the front, and arranged the tombstones in the middle. I also placed the pair of hands in front of one of the tombstones to resemble a zombie rising from the dead!

Step 10: Sprinkle the green onions around the graveyard pieces to resemble grass.

Layered Halloween Graveyard Dip

The dip can be chilled for an hour before serving or served immediately, with your favorite tortillas chips.

Tip: If you choose to chill the dip before serving, don’t perform steps 9 or 10 until you’re ready to serve. The graveyard pieces can get soggy in the fridge.


Based off of the recipe found on Chickabug.
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Posted by on October 24, 2014 in Appetizer, Dip, Holidays!


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Pretzel Chicken with Honey Mustard Dipping Sauce (Gluten Free)

Chicken soaked in honey mustard, dredged in pretzel crumbs, and baked to perfection. What more could you want? The honey mustard dipping sauce is divine. You won’t want to use store bought honey mustard again.


  • 1 pound of chicken
  • 1 tbsp olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 2 tbsp water
  • 3 tbsp red wine vinegar
  • 16 ounces pretzel sticks (gluten free if needed)
Pretzel Chicken with Honey Mustard Dipping Sauce

1. Preheat oven to 400. Line a cookie sheet with parchment paper.

2. If you have a food processor, pulse the pretzels until they’re broken into very small pieces, you don’t need it to be a fine powder. If you do not have a food processor, pour the pretzels into a large Ziploc bag and gently beat with a rolling pin, mallet, or the flat end of a meat tenderizer. Be careful not to poke holes in the bag, you don’t want pretzel dust everywhere. Pour the pretzels into a bowl.

3. In a small mixing bowl, or food processor, combine the oil, mustard, honey, water, and vinegar. Divide the mustard into two bowls. Put one bowl to the side for dipping after the chicken is finished cooking.

4. Dip the chicken strips into the honey mustard bowl, making sure every inch is covered in honey mustard. Remove the chicken from the honey mustard and place in the bowl of pretzels. Roll the chicken around until all edges are covered in pretzels.

I used my fingers, but feel free to use tongs for this step if you prefer. If you need more honey mustard, pour a little bit from the bowl you set aside earlier. Be sure to keep the clean honey mustard away from anything contaminated with raw chicken. When you’re finished dredging the chicken, toss the remaining honey mustard and pretzels since they’ve touched raw chicken.

Pretzel Chicken with Honey Mustard Dipping Sauce

5. Place the chicken on the cookie sheet about 1 inch apart. Bake for 15 minutes, flip the chicken, then cook for 5 – 10 more minutes. The chicken should be white throughout. If you’re not sure, cut open a piece of chicken and make sure it’s not pink in the middle.

Serve with remaining honey mustard.

Pretzel Chicken with Honey Mustard Dipping Sauce

Based off of the recipe found on Cinnamon Spice and Everything Nice

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Posted by on February 21, 2014 in Chicken, Dip, Gluten Free


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Super Bowl Snack Favorites


Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks


Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich


7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries


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Better-than-Restaurant Queso Blanco

The title doesn’t lie, this queso really is better than restaurant queso. And it’s certainly better than any store-bought queso. Try it and fall in love like I did.


  • 1/4 cup white onion, diced small
  • Jalapeno, seeds removed, diced small
  • 3 garlic cloves
  • 8 oz white American cheese, shredded (I buy a block at the deli and shred it myself)
  • 6 oz Pepper Jack cheese, shredded (I buy a block and shred it myself)
  • 1/2 cup milk
  • 1/2 cup cilantro, chopped
  • 15 oz Rotel
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika

1. In a medium saucepan, cook the onions and jalapenos over medium heat until soft, about 5 minutes, stirring occasionally.

2. Add the shredded American and Pepper Jack cheese and milk. Stir until the cheese has melted.

3. Drain the Rotel, reserve the liquid for later. Stir in the Rotel, cilantro, cumin, and chili powder. Cook for 2-3 minutes.

4. Sprinkle with paprika and serve hot with chips. Enjoy!

If the queso is thicker than you like, add some of the Rotel liquid. The Rotel thins up the queso and adds flavor at the same time, a win-win.

The queso warms up great and can be poured into a crockpot to keep warm for a party.

Queso Blanco

Based off of the recipe found on A Cedar Spoon

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Posted by on January 11, 2014 in Appetizer, Dip, Mexican, Sauce


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Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.


  • 8oz small shrimp, cooked, deveined, tails removed
  • 1 large avocado
  • 1 large carrot
  • 1 small cucumber
  • 2 celery stalks
  • Bunch of cilantro
  • 1 head of butter lettuce
  • Rice paper spring roll wrappers (Aisan isle at Krogers)
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp rice vinegar
  • 1 tsp – 1 tbsp water
  • Large, flat bowl of warm water
  • Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Recipe created by Me! : D


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Hoisin Dipping Sauce

This sauce is great for dipping meatballs in. It also works as a great marinade for steaks, fish, chicken, or pork, and as a sauce to pour over cooked meat. It’s best served fresh and hot off the stove.


  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, grated or finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

2. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated.

3. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Hoisin Dipping Sauce
Hoisin Dipping Sauce

Recipe created by Me! : D

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Posted by on October 14, 2013 in Asian, Dip, Sauce


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