Fruit Dip

Easy & Delicious Fruit Dip Recipe:

1 (8 oz) container WHIPPED cream cheese (must be whipped)
1 (7 oz) container Marshmallow Creme

Put both ingredients in a bowl. Now whip it (whip it good) . . . and keep whipping . . . and keep whipping (I usually use a whisk and just beat the heck out of it. Not only is it a delicious dish, but it is quite the workout too!). It will be smooth and fluffy when it's ready.
Serve with strawberries, bananas, pineapple . . . basically any kind of fruit.

*For something different, try a splash of vanilla or almond extract

[Original recipe can be found here]

My Honey Mustard Sauce

This is one of my go-to recipes that I use when baking my favorite Honey Mustard Chicken or as a dipping sauce for chicken strips or jo-jo's. I've modified this sauce from the original recipe because I've learned to love mustard A LOT more since the original recipe was developed. Now I use three different mustards that I always have on hand and it makes this sauce totally amazing. It certainly doesn't hurt that this is super simple and super, super fast to throw together!

Ingredients:

4 parts mayo
2 parts yellow mustard
1 part Dijon mustard
1 part stone ground mustard
1-2 parts honey (depending on your tastes)
splash apple cider vinegar

Directions:

Mix all ingredients together in a small bowl.

Use as a dipping sauce or slather over a chicken breast and bake at 425 degrees for 25 minutes.

Hot Artichoke and Spinach Dip

2 cups Green Giant frozen cut-leaf spinach
1 can quartered artichoke hearts (in water) drained and chopped
1/2 cup refrigerated alfredo sauce
1/2 cup mayo
3/4 tsp. garlic seasoning
1/4 tsp. freshly ground black pepper
1 cup shredded Swiss cheese
1/2 cup shredded Provolone cheese
1/4 cup shredded Parmesan cheese
3 loaves baguette French Bread

Cook spinach as directed on bag; drain and press out all excess water. Finely chop spinach.

In 2-quart slow cooker, mix chopped spinach and all remaining ingredients except bread. Cover. cook on low for 3 to 4 hours. Serve dip with sliced French bread or crackers.

Cottage Cheese and Olive Chip Dip

16 oz. package small curd cottage cheese
8 oz. package cream cheese, softened
5 oz. crushed black olives
2 tbsp. milk
garlic salt, onion salt, and Johnny's seasoning to taste

Mix all ingredients and beat with a hand mixer until dip reaches desired consistency. Refrigerate until ready to serve. Serve with veggies or chips.

Fruit Salsa Dip

*This looks funky when it's done but it tastes awesome!*

2 cups fruit salsa (peach or pineapple)
2 cups sour cream

Mix ingredients together and serve with chips.

Chili Cheese Dip

1 8-oz. package cream cheese, softened
1 can chili (no beans)
4 cups shredded cheddar cheese
tortilla chips

Preheat oven to 350 F.

In a round glass pie plate, spread cream cheese evenly on bottom. Layer chili on top of cream cheese, spreading evenly. Sprinkle cheese on top.

Bake for 10 minutes or until cheese is melted and bubbly. Let cool for 2 minutes. Serve with chips.

Bread Bowl

This is hands down the top appetizer that people request for me to bring - it's awesome and it's even good reheated  (not that there is ever any left...)

1 sourdough round
2 cups shredded cheddar-jack mix
1 cup mayo
1 cup Parmesan cheese
10 slices bacon, cooked and crumbled
2 tbsp. garlic seasoning

Preheat 400 F.

Cut off the top of the sourdough round. Tear out the insides of the bread and reserve in a bowl. Cut the top of the bread into bite-sized pieces.

In a large bowl, mix cheeses, mayo, bacon, and garlic seasoning. Pour cheese mixture into hollowed out bread bowl. Place bread bowl on a baking sheet and bake for 25-30 minutes or until cheese is browned and bubbly.

Serve with torn up bread from inside of round, crackers, and chips. Best served hot.