When I’m sitting at home working on the computer or bingeing my latest Netflix series, I love having something to munch on. Sometimes I want something sweet; other times, only a savory snack will do.

This Homemade Chex Mix is a little of both! Pretzels, crackers, and nuts provide that savory, salty taste, while M&Ms and slightly sweetened cereal give you just enough sugary goodness to satisfy your sweet tooth.

Is Making Your Own Chex Mix Worth It?

Hey, I know these days you can run to the grocery store and pick up a bag of Chex Mix to snack on. But have you seen the price of groceries lately? Now, admittedly, buying all the ingredients you need for this recipe takes a little chunk of change, but you can make way more Chex Mix than what comes in those store-bought bags.

Overall, it’s not only cheaper to make your own Chex Mix, but it’s healthier too as you can customize it exactly to your taste buds and preferences.

Ingredients for Chex Mix

Gather the following items to make your own snack mix:

• Rice Chex
• Honey-nut Chex
• Corn Chex
• Small pretzels
• Mixed nuts
• Cheez-its
• M&Ms (I suggest plain M&Ms for this recipe, but you can try other flavors)
• Butter, melted
• Garlic salt

The exact amounts and detailed instructions are in the recipe card at the bottom of the post.

How to Make Your Own Chex Mix

This recipe is super quick and easy! You may have to bake in batches, though if you don’t have a large baking sheet.

1.  First, preheat oven to 300℉ and line your cookie sheet with parchment paper. Melt butter in the microwave and set aside.
2. In a large bowl, mix together all of the Chex cereals, pretzels, nuts, and Cheez-its. 
3. Next, mix the garlic salt with the melted butter and slowly pour over the cereal mixture, stirring with a wooden spoon to incorporate the butter mixture into the cereal mixture. 
4. Add the whole mixture to your lined baking sheet in one even layer and bake for 15-20 minutes. 
5. Repeat step 4 if all of the Chex mix mixture doesn’t fit in one layer on your parchment paper. 
6. Set aside the Chex mix to cool completely. Then transfer it to a large bowl and stir in the M&M’s before serving. Enjoy!

FAQs

Can I use cereals that are different from the ones listed in the ingredients?

Of course! Add in any combination of Chex cereals that you like. Make sure to keep the overall amount of Chex cereal the same– 6 cups total of cereal. 

How do I store Chex Mix?

Chex mix is best fresh or the same day it is made, however, it will last up to a week in an airtight container or bag at room temperature. 

How will I know when it’s done baking in the oven?

The mixture should be lightly toasted. You’ll know it is done when the mixture starts to turn light golden brown. 

What else can I add to this snack mix?

You can add anything you like to snack on! Here are some suggestions:

• Dried fruit- this provides sweetness and a chewy texture
• Goldfish crackers- sub these for the Cheez-its, or use both!
• Bugles- you can use these instead of corn cereal or in addition to it.
• Potato sticks- I love the salty crunch these provide.
• Pumpkin seeds- salted pumpkin seeds are my favorite!
• Bagel chips- I like the sea salt variety best.
• Rye chips- crunchy and savory!
• Chopped beef jerky- may be out of the ordinary, but a fun savory addition!

What else would you add?

Snack Mix Recipes

You need a good snack mix recipe for every occasion! Here are some other Chex mix recipes I’ve created:

This Cookie Butter Snack Mix is great all year round with sweet and salty ingredients like Chex cereal, pretzels, granola bites, fruit snacks, and raisins, all tossed in decadent cookie butter!

This Funfetti Puppy Chow recipe is a crunchy, colorful snack mix with a cake batter twist. This one is for your sweet tooth, with Chex rice cereal tossed in a confetti frosting-like coating!

Christmas Snack Mix is perfect for the holidays! It is filled with salty pretzels and crunchy candy and then covered in melted white chocolate. 

This Halloween Snack Mix combines salty pretzel sticks and Bugles, crunchy pretzels, and sweet Halloween candy favorites like candy corn for a fun, spooky treat!

Valentine Snack Mix is the perfect sweet treat to share this year! Salty crackers and sweet holiday candies are covered in a delightful brown sugar glaze.

Easter Chex Mix combines the crunch of the pretzels and cereal squares with the sweetness of classic Easter candies like Peeps and jelly beans.

More Ways To Use Cereal

You can use other cereals besides Chex in your baking! Here are some favorite cereal-based recipes:

• No Bake Peanut Butter S’mores Cookies
• Reindeer Chow
• Lucky Charms Bark Recipe
• Fruity Pebbles Cookies
• Pantry Cookies
• All the Rice Krispie Treats….

Do you like sweet or savory snacks? Tell us your favorite in the comments below!

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Chex Mix

This classic Chex Mix recipe is crunchy and buttery with a hint of sweetness! Easy and quick to make, this sweet and salty snack mix is great for parties, game days, and as an after school snack, too!

Course Snacks

Cuisine American

Keyword Chex Mix Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 cups

Calories 529kcal

Author Lynne Feifer

Ingredients

• 2 cups Rice Chex
• 2 cups Honey-nut Chex
• 2 cups Corn Chex
• 2 cups mini pretzels
• 1 cup mixed nuts
• 1 cup Cheez-its
• 1 cup M&M candies
• ½ cup butter, melted
• 2 teaspoons garlic salt

Instructions

•  Preheat oven to 300℉ and line your cookie sheet with parchment paper. 
• In a large bowl, mix together all of the chex cereal, pretzels, nuts, and cheeze-its. 
• Mix the garlic salt with the melted butter and slowly pour over the cereal mixture, stirring to incorporate the butter mixture in with the cereal mixture. 
• Add the whole mixture to your lined baking sheet in one layer and bake for 15-20 minutes. 
• Repeat step 4 if all of the chex mix mixture doesn’t fit in one layer on your parchment paper. 
• Allow to cool, then add to a bowl. Stir in the M&M’s before serving! 

Nutrition

Serving: 1cup | Calories: 529kcal | Carbohydrates: 67g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 1108mg | Potassium: 193mg | Fiber: 5g | Sugar: 16g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 9mg

The post Chex Mix Recipe appeared first on 365 Days of Baking.

With all the big games coming up, it’s absolutely necessary to have some recipes on hand that are easy to make, full of flavor, and shareable. Maybe you need a quick meal before heading out to the game, or you want something easy you can bring with you to the next party. Whether you’re feeding your whole family or hosting friends, this recipe will have everyone coming back for seconds. 

One of my favorite ways to cook up an easy meal is using a batch of pre-cooked Hawaiian rolls to make sliders. The name brand works best, but even the store brand works just fine. You can slice the whole package of rolls in half at once, fill the bottom buns with your favorite sandwich toppings, then add the top buns back and bake! I do this with my other easy slider recipes: Ham and Cheese Party Sandwiches, Aloha Sloppy Sliders, and even Turkey Sliders with Cranberry Sauce!

Ingredients for Mini Big Mac Sliders

Let’s start with the ingredients needed to make your homemade Big Mac sauce:

• Mayonnaise
• Sweet pickle relish
• Dijon mustard
• Granulated sugar
• White vinegar
• Paprika
• Onion powder
• Garlic powder
• White peppers

For the burgers themselves, you’ll need the following ingredients:

• Ground beef
• Finely chopped onion
• Garlic powder
• Salt and pepper to taste

For the sliders overall, you’ll need these things:

• American cheese slices
• Melted butter
• Sesame seeds
• Pickle slices
• Shredded iceberg lettuce

Be sure to review the recipe card below for the full recipe with exact amounts of ingredients and detailed instructions!

How to make Big Mac Sliders on Hawaiian Rolls

First, Make the Sauce: 

1. In a small bowl, mix all the sauce ingredients: mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, paprika, onion powder, garlic powder, and white pepper. 
2. Cover and refrigerate until ready to use. 

Next, Prepare the Slider Buns: 

3. Preheat the oven to 375°F. 
4. Line a sheet pan or baking dish with parchment paper. Slice the Hawaiian rolls in half horizontally using a serrated knife.I like to just fold down the sides of the cardboard and slice through the whole package at once, keeping the tops as one large piece.
5. Brush the cut sides of the buns with 2 tablespoons of melted butter. Place them cut-side up on the baking sheet and toast them in the oven for 4–5 minutes or until lightly golden. Remove and set aside. 

Cook the Burger Filling: 

6. In a large skillet over medium heat, cook the ground beef and chopped onion, breaking up the meat with a spatula. 
7. Season with garlic powder, salt, and pepper. Cook until the beef is browned and the onions are translucent. Drain any excess grease. 
8. Alternatively, you could mix the ground beef and seasonings together, spread it out into an even layer the size of your buns on a hot skillet, then cook the ground beef until done, flipping to cook both sides. This gives your sliders burger patties rather than the crumbled ground beef.

Finally, Assemble and Bake the Mini Big Macs: 

8. Spread some of the prepared sauce on the bottom halves of the buns. 
9. Layer the ground beef mixture on top, followed by a layer of cheese and then pickle slices. 
10. Place the top halves of the buns back on, brush the top of the buns with the remaining 2 tablespoons of melted butter, and sprinkle with sesame seeds. 
11. Bake in the oven for 5–7 minutes, or until the cheese is melted. 
12. Remove from the oven, lift the tops of the buns, and add the shredded lettuce. Replace the tops and serve immediately with extra sauce on the side. 

Recipe Notes and Tips: 

• Use Lean Ground Beef: This minimizes the amount of grease and makes cleanup easier. 
• Make The Sauce Ahead of Time: The Big Mac sauce can be prepared up to a week in advance and stored in the fridge. 
• Save Time: If you’re short on time, use a store-bought Big Mac-style sauce from the grocery store. 
• Crispy Lettuce Hack: Add the shredded lettuce just before serving to keep it fresh and crisp. We found if we assembled and baked the sliders with the lettuce it got a little wilted and soggy. So we highly recommend adding it after they have been heated through in the oven. 
• Customize It: Add more cheese, pickles, or onions to suit your taste preferences! 

FAQs

Can I use a different type of bun? 

Yes! If Hawaiian rolls aren’t your thing, try brioche slider buns or any small, soft rolls you like. 

Can I make this Big Mac Sliders recipe ahead of time? 

You can cook the beef mixture and prep the sauce in advance. Assemble and bake the sliders just before serving for the best flavor and texture. 

How do I store leftover Big Mac Sliders? 

Store leftover sliders in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain their texture. 

Can I freeze these sliders? 

It’s not recommended to freeze the assembled sliders, but you can freeze the cooked beef mixture. Thaw and reheat before assembling. 

Can I use a different type of cheese? 

Absolutely! While American cheese gives that classic Big Mac flavor, cheddar, Swiss, or even pepper jack can be great substitutes. 

More Game Day Recipes

Want to bring something besides sliders? I’ve got you covered! Try one of these fun recipes:

• Pepperoni Bread
• Chicken Nachos
• Easy Layered Taco Dip
• Beer Cheese Dip and Pretzel Bites
• Slow Cooker Chicken Enchilada Bites

What is your favorite thing to bring to the game day party?

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Big Mac Sliders

Big Mac Sliders are packed with those iconic flavors of the classic burger with juicy ground beef and the classic Big Mac toppings like melted American cheese, pickles, lettuce, and a special sauce!

Course Appetizer, Dinners

Cuisine American

Keyword Big Mac Sliders

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 sliders

Calories 269kcal

Author Lynne Feifer

Ingredients

Big Mac Sauce

• 1 cup mayonnaise
• 4 tablespoons sweet pickle relish
• 2 tablespoons Dijon mustard
• 1 teaspoon granulated sugar
• ½ tablespoon white vinegar
• 1 ¼ teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ⅛ teaspoon white pepper

Big Mac Burger Filling

• 1 pound lean ground beef
• ½ cup finely chopped onions
• 1 teaspoon garlic powder
• salt and pepper (to taste)

For the Sliders

• 12 count Hawaiian rolls
• 6 slices American cheese
• 4 tablespoons butter, melted
• sesame seeds
• pickle slices
• 1-2 cups shredded lettuce

Instructions

Make the Sauce

• In a bowl, mix all the sauce ingredients: mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, paprika, onion powder, garlic powder, and white pepper. 
• Cover and refrigerate until ready to use. 

Prepare the Slider Buns

• Preheat the oven to 375°F. 
• Line a baking sheet with parchment paper. Slice the Hawaiian rolls in half horizontally using a serrated knife. 
• Brush the cut sides of the buns with 2 tablespoons of melted butter. Toast them in the oven for 4–5 minutes or until lightly golden. Remove and set aside. 

Cook the Burger Filling

• In a large skillet over medium heat, cook the ground beef and chopped onion, breaking up the meat with a spatula. 
• Season with garlic powder, salt, and pepper. Cook until the beef is browned and the onions are translucent. Drain any excess grease. 

Assemble and Bake

• Spread some of the prepared sauce on the bottom halves of the buns. 
• Layer the ground beef mixture on top, followed by slices of American cheese and pickle slices. 
• Place the top halves of the buns back on, brush with the remaining 2 tablespoons of melted butter, and sprinkle with sesame seeds. 
• Bake in the oven for 5–7 minutes, or until the cheese is melted. 
• Remove from the oven, lift the tops of the buns, and add the shredded lettuce. Replace the tops and serve immediately with extra sauce on the side. 

Notes

Please see the post for tips and directions on how to make individual patties for your sliders. 

Nutrition

Serving: 1slider | Calories: 269kcal | Carbohydrates: 4g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 421mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

The post Big Mac Sliders appeared first on 365 Days of Baking.

This Chili Cheese Dip is deliciously addicting! Made with cream cheese, a can of chili, and shredded cheese, I guarantee you’ll have to pull yourself away from this cheesy dip so your other party guests can get some! I love easy recipes I can throw together to feed a crowd, and this cheese dip with chili fits the bill! I bet it won’t even last through the entire game!

To Bean or Not to Bean?

When it comes to chili, that is the question! This easy recipe uses a can of chili with beans in part because I find it to be more filling, but you could certainly use a can of no-bean chili if you prefer.

I like beans because they add interest with flavor and texture, and beans provide some nutrients like fiber that make this dish a bit more substantial. They also help stretch a dish to feed more people.

3-Ingredient Chili Cheese Dip Ingredients

When I say “3 ingredients”, that’s exactly what I mean. For this chili and cheese dip, you need only

• Cream cheese (room temperature)
• Shredded Mexican blend cheese
• Canned chili with beans (I used Hormel brand)

That’s it! Of course, if you want to add more ingredients to spice up the flavor or appearance, you can, but this delicious dip really doesn’t need it!

Check the recipe card at the bottom of the post for the exact amounts you need for each ingredient.

How to make Chili Cream Cheese Dip

1. First, you need to preheat your oven to 350°F. Next, spray a 1 1/2 qt. baking dish with cooking spray. You could also use a large pie plate.
2. Now spread the softened cream cheese all over the bottom of the dish, then cover the layer of cream cheese with 1/2 cup of the Mexican cheese.
3. Pour the can of Hormel chili over the top and use a rubber spatula or the back of a large spoon to spread it to the edges. Finally, sprinkle the remaining Mexican cheese over the top.
4. Bake the chili dip for 20-25 minutes or until the cheese melts completely. Serve warm with your favorite dippers!

Recipe Variations

• Have your own homemade chili? Use that instead of the canned stuff!
• Instead of having distinct layers, you can stir together the chili and cream cheese until combined, then either stir in the shredded cheese or sprinkle it all over the top.
• Garnish the top with diced green onions or cilantro.
• Use shredded cheddar cheese, pepper jack cheese, or colby jack cheese instead
• Add some minced onion or diced jalapeno for a bump in flavor.
• Keep this homemade chili cheese dip warm by transferring it to a crock pot or using a heating plate under the dish.

Serving Suggestions

This cheesy chili dip is so good! Here’s what I like to use for dipping:

• Your favorite tortilla chips
• Corn chips like Fritos Scoops
• Buttery crackers like Ritz or Club Crackers
• Saltine crackers
• Pita chips
• Sliced bread
• Toasted baguette slices
• Naan bread
• Fresh veggies like carrots and celery
• French fries

How do I store leftover 3-ingredient Chili Cheese Dip?

Store the leftover homemade chili dip in an airtight container in the refrigerator. It should last 2-3 days. Reheat it in the microwave.

More Dip Recipes You’ll Love

I love a good party dip! They make such tasty appetizers! Here are some of my favorite savory dips to bring:

• Pepperoni Pizza Dip is made with three different kinds of cheese, pizza sauce, Italian seasonings, and HORMEL® Cup N’ Crisp Pepperoni Bold for an easy appetizer!
• Creamy, cheesy Crockpot Spinach Artichoke Dip has just the right amount of spice to make it the perfect appetizer for tailgates during football season or for any gathering!
• This flavorful Curry Dip is perfect for dipping raw vegetables, but also makes a lovely sandwich spread or even a dip for potato wedges or French fries!
• Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream.
• Beer Cheese Dip is a smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

Sweet Dips

For a sweet treat, try one of these fun dessert dips:

• Hot Chocolate Dip
• Chocolate Cheesecake Dip
• Fluffernutter Dip
• Pina Colada Dip
• Lime Cheesecake Dip

Which one will you make for your next party?

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3-Ingredient Chili Cheese Dip

Need an easy party dip? Look no further than this 3-Ingredient Chili Cheese Dip! It’s creamy, it’s beefy, and so easy to assemble for your next game day celebration, family party, or any get-together!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 331kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 1 cup shredded Mexican Cheese divided
• 25 ounces Hormel Chili with beans See note

Instructions

• Preheat oven to 350°F, and spray a 1 1/2 qt. baking dish with cooking spray.
• Spread the cream cheese over the bottom of the dish and cover with 1/2 cup of the Mexican cheese.
• Cover with the chili, spreading to the edges, and sprinkle remaining Mexican cheese over the top.
• Bake for 20-25 minutes. Serve with tortilla chips, crackers and sliced bread.

Notes

Don’t like beans? Feel free to use a can of bean-free chili!

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 849mg | Potassium: 497mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 4mg

The post 3-Ingredient Chili Cheese Dip appeared first on 365 Days of Baking.

Taco Dip is not only my go-to appetizer, but it’s perfect on a weeknight when I’m working late and need something quick and fun for dinner. It’s great to take for tailgating or other family gatherings too!

Easy Taco Dip

We love Mexican flavors around here and I’m always looking for more Game Day Snacks to share when we gather friends to watch Football. 

You’ll love this layered taco dip recipe that has just about all of my favorite Mexican flavors packed into one easy appetizer. 

Ingredients for Beef Taco Dip

This dip is easily customizable using a few basic ingredients. Gather together these things to make this tasty dip:

• Olive oil
• Chopped onion
• Ground beef
• Taco seasoning mix – make your own and always have it on hand!
• Water
• Refried beans
• Sour cream
• Shredded Mexican Blend Cheese (you can also use cheddar cheese)
• Tomato
• Diced jalapeno
• Tortilla chips (For serving)

Make sure to review the recipe card below to find the exact amount you’ll need of each ingredient for this chip dip.

How to Make Layered Taco Dip

Making taco dip hardly gets any easier! 

1. First, prepare a 9-inch pie plate by spraying it with nonstick cooking spray. Then heat the oven to 350 degrees F.
2. Next, add a little olive oil to a large skillet and heat over medium-high heat. Add your chopped onion and saute until soft, about 4-5 minutes.
3. Add the ground beef to the skillet and cook until the meat crumbles and falls apart. Drain excess fat. Pour in the Taco Seasoning (homemade or store-bought) and water and simmer for at least 5 minutes. Set it aside to cool slightly.
4. Spread refried beans evenly all over the bottom of a pie plate. Then cover it completely with the taco meat.
5. Next, spread the sour cream on top of the beef. Top off the sour cream layer with the shredded taco cheese.
6. Then, bake the whole thing until the cheese is ooey-gooey and melty. It takes about 15 minutes for everything to get heated through. 

Serve garnished with diced tomatoes, sliced jalapeños, and plenty of sturdy tortilla chips to dip. So good! 

FAQs

How do I store leftover Hot Taco Dip?

Wrap your dish tightly with plastic wrap or aluminum foil and store in the fridge for 2-3 days. Then you can reheat as needed in the oven or microwave.

You can also transfer your dip to an airtight container if that’s easier.

What are some other recipe variations?

• Try substituting Chorizo sausage instead of hamburger, or for a lighter recipe, use ground turkey.
• Use black beans for more protein to make this more filling.
• Add an avocado or guacamole layer before serving this flavorful dip.
• Use any of your favorite toppings like black olives, crunchy red onion or green onions, diced bell peppers, fresh cilantro, and more!
• ​Serve with corn chips like Fritos scoops for an alternative to the classic tortilla chip.

Game Day Recipes

When life is busy–like it’s been around here lately, I love good party food that comes together in less than 30 minutes! Making layered taco dip is quick and easy.

It’s not a game day if there aren’t chicken wings on the menu. Am I right? These Honey Garlic Chicken Wings can be easily made in the oven or air fryer and have the perfect balance of sweet and spicy.

Serve this game day dip along with other favorites like this Buffalo Chicken Cheese Ball, Slow Cooker Buffalo Chicken Dip, and Jalapeno Ranch Dip.

And of course, you can never go wrong with nachos! These Loaded BBQ Chicken Nachos are filled with cheese, shredded BBQ chicken, and ALL the fixin’s.

Taco Recipes

If you like this easy taco dip recipe, I have plenty of other taco-inspired recipes for you to enjoy. These are all ideal for a tailgating or game day party, too!

• Chicken Taco Dip uses delicious shredded chicken for an appetizer that’s difficult to stop eating. Your guests will be impressed when you serve them a Taco Braid stuffed with all their favorite fillings. 
• If you like crispy crunchy chicken but don’t want to mess with frying, try this Crunchy Taco Chicken, too! Chicken breasts coated in taco seasoning and tortilla chips were delicious served with pico de gallo. 
• You can never go wrong with Taco Casserole or Taco Hummus Wraps for either a game day viewing party or a quick family dinner. To feed a crowd with finger food, you definitely need these Taco Pockets too.
• When you need a meal you can cook in your slow cooker while you get everything else done, try Slow Cooker Carne Asada Taco Boats.

What’s your favorite way to eat tacos?

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Taco Dip

Taco Dip with tortilla chips is an easy game-day or anytime appetizer! Layers of refried beans, taco-seasoned ground beef, sour cream, cheese, and your favorite taco toppings, are sure to be a hit.

Course Appetizer

Cuisine Mexican

Keyword Dip, Taco Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 444.33kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 lb. ground beef
• 1 ounce taco seasoning
• ⅔ cup water
• 15 ounces refried beans
• 1½ cups sour cream
• 1 cup shredded Mexican Blend Cheese
• 1 tomato diced
• 1 jalapeño diced or sliced
• tortilla chips for serving

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9-inch pie plate by spraying it with cooking spray.
• In a large skillet over medium-high heat, add the olive oil.
• Add chopped onion to the skillet and saute until soft, about 4-5 minutes.
• Place the ground beef into the pan and heat until completely cooked, breaking it apart as it cooks.
• Drain the fat.
• Add the packet of taco seasoning, and 2/3 cup water. Stir to combine and simmer for at least 5 minutes. Let cool slightly.
• Spread the refried beans on the bottom of the pie plate.
• Completely cover with seasoned ground beef.
• Spread with sour cream.
• Evenly distribute shredded cheese.
• Bake for 15-20 minutes until cheese is melted and everything is heated through.
• Garnish with diced fresh tomato, jalapeño and serve with tortilla chips

Nutrition

Serving: 1g | Calories: 444.33kcal | Carbohydrates: 15.29g | Protein: 22.14g | Fat: 32.49g | Saturated Fat: 14.91g | Cholesterol: 95.15mg | Sodium: 1033.51mg | Potassium: 377.9mg | Fiber: 4.49g | Sugar: 5.83g | Vitamin A: 1165.61IU | Vitamin C: 9.58mg | Calcium: 320.43mg | Iron: 2.62mg

This post was originally published January 12, 2018. It has been updated in format and with photos on December 30, 2024.

The post Easy Layered Taco Dip appeared first on 365 Days of Baking.

If you need an easy dinner to make on those busy weeknights,  you’re going to love making Spinach Pepperoni Bread! The kids love it because it tastes just like pepperoni pizza, and adults love it because not only does it taste great, but the spinach is a sneaky way to get those nutritious greens into their diet!

You can eat this bread alone or dip it in your favorite pizza sauce. We love dipping it in ranch or our favorite, Good Seasons Italian Dressing. It’s just so good! Make a batch for a fun twist on pizza night!

Stuffed Bread vs Stromboli

If you’re thinking “This looks like a stromboli”, well, then you’re right! A stromboli is just a baked pastry made from pizza dough that’s rolled around a filling into a cylinder and then sliced. My Pepperoni Spinach Stuffed Bread is pretty much a stromboli by a different name. Either way, this easy recipe is delicious!

Ingredients for Spinach Pepperoni Stromboli

To make your own stuffed bread from scratch, you need the following ingredients:

• All-purpose flour
• Pizza crust yeast
• Sugar
• Salt
• Garlic powder
• Oregano
• Warm water
• Olive oil

You can also use a 13.8-ounce package or refrigerated pizza crust, boxed mix, etc.
I also love using my Homemade Pizza Dough because this recipe makes enough dough for three medium pizzas. So you can use one ball to make this Stuffed Spinach Bread and then freeze the rest for another time!

Filling Ingredients

• Chopped spinach, thawed and drained
• Pepperoni slices
• Provolone cheese slices
• Butter, melted
• Italian seasoning (optional)
• Garlic powder
• Grated or shredded Parmesan cheese

How to Make This Spinach Pepperoni Bread Recipe

First, preheat your oven to 375 degrees F. Prepare a rimmed baking sheet by spraying it with nonstick cooking spray, or line it with parchment paper.

Making the Homemade Pizza Dough

1. In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
2. Add the warm water and the oil. Mix for about one minute until thoroughly combined.
3. Gradually add enough remaining flour until a soft ball of dough is formed. It will be sticky though.
4. Turn the bread dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.

Assembling the Bread Roll

1. With a lightly floured rolling pin, roll the dough into a square approximately 17 X 17 inches about 1/8-inch thick. If using refrigerated pizza dough, roll it out into a rectangle as close to 10″ X 15″ as possible.
2. Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
3. Place pepperoni slices along the bottom edge on top of the cheese.
4. Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
5. Roll the dough up, stopping just as you roll the dough up and over the cheese, pepperoni, and spinach.
6. Place another layer of cheese, pepperoni, and spinach on the dough, this time right along the crease of the roll.
7. Roll and repeat until the ingredients have all been used or can no longer fit into the dough.

Bake and Serve

1. In a small microwaveable bowl, heat the butter until melted, about 30 seconds. Stir, and mix in the Italian seasoning and garlic powder.
2. Place the rolled pepperoni bread onto the prepared baking sheet, seam side down. Brush the butter mixture along the top of the dough and all over the sides to completely cover. Sprinkle with grated Parmesan cheese.
3. Bake for 25 – 30 minutes or until lightly golden brown. In the final 5-10 minutes, cover with a tented piece of aluminum foil if browning too quickly.
4. Allow to rest for 3-5 minutes to cool slightly before cutting.

Recipe Note

If you use refrigerated pizza crust, watch the baking time, which should be closer to 20-25 minutes.

Tips for the Perfect Pepperoni Bread with Spinach

• The most important thing, I think, is to make sure you squeeze all of the excess water out of the frozen spinach! Be sure to make sure that it is completely thawed and then using your hands, squeeze out as much of the moisture as possible. There won’t end up being a lot of spinach, but this will prevent your bread roll from being soggy.
• You don’t need to make the dough from scratch, either! To save time, you can purchase the canisters of pizza dough at your local grocery store and or even buy the store’s packages of frozen dough.
   If you have a favorite pizza place where you LOVE their dough, don’t be afraid to ask if you can purchase some. I’ve bought a couple of balls at a time, use one immediately and put the others in the freezer so that I have them when needed.
• I’ve found that letting it rest for about 3-5 minutes on this large rimmed cutting board to cool slightly allows for much neater slices without having to wrestle the cheese.
• I use a rimmed baking sheet as it prevents the grease from spilling into the oven and is big enough to hold the bread. I do curve it to fit as it usually won’t fit into the pan straight.
• Make sure you have a good basting brush to slather the butter on before sending it into the oven, too! I like these colored brushes because I can keep the brushes I use for raw meat separate from the ones I use for pastries, etc.

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook it down first. Cook until wilted, about 2-3 minutes, in a saucepan or skillet. Remove any excess moisture as directed in the tips section.

How do I Store Spinach Pepperoni Bread?

Store leftovers in an airtight container in the fridge for 2-3 days. You can reheat in the oven at 350 degrees or reheat individual portions in the microwave.

Can you freeze this Stuffed Pepperoni Bread?

Yes, this bread freezes well! Once it cools completely, wrap it tightly in plastic wrap, then aluminum foil. Store in the freezer for up to a month.

Thaw overnight, then bake in a 350-degree oven until warm through. I keep it tented with aluminum foil so it doesn’t brown more.

Spinach In Every Bite!

For more ways to use up that delicious spinach, try these recipes:

• Spinach Lasagna Roll-ups
• Skillet Spinach Lasagna
• Spinach and Cheese Manicotti
• Crockpot Spinach and Artichoke Dip
• Spinach Tomato Quinoa

During my original 365 Days of Baking, I rated everything I bake on a scale of 1-4 and this Spinach Pepperoni Bread earned 4 rolling pins.
I like it much better than my regular Pepperoni Bread because it has the added benefit of some healthy spinach in it.

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Spinach Pepperoni Bread

This Spinach Pepperoni Bread is pizza dough filled with spinach, pepperoni, and provolone. It makes a great weeknight dinner, is the perfect finger food for Game Day and is a recipe you’ll be asked to bring again to that next potluck!

Course Appetizer

Cuisine American

Keyword Spinach Pepperoni Bread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 593kcal

Author Lynne Feifer

Ingredients

To Make Crust From Scratch

• 1 ¾ to 2 ¼ cups all-purpose flour
• 1 package Fleischmann’s Pizza Crust Yeast
• 1 ½ teaspoons sugar
• ¾ teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ⅔ cup very warm water
• 3 tablespoons olive oil

OR use 1 13.8-ounce package refrigerated pizza crust

• 9 ounces chopped spinach thawed and drained
• 8 ounces pepperoni slices
• 8 ounces Provolone cheese slices
• 3 tablespoons butter melted
• 1 teaspoon Italian Seasoning If not adding herbs into crust
• 1 teaspoon garlic powder
• 1 tablespoon grated or shredded Parmesan cheese

Instructions

• Preheat oven to 375 degrees F.

Directions for Crust from Scratch

• In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
• Add the warm water and the oil. Mix for about one minute until thoroughly combined.
• Gradually add enough remaining flour to until a soft ball of dough is formed. It will be sticky though.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.

Assembly Instructions

• Prepare a rimmed baking sheet by spraying it with cooking spray.
• With a lightly floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick. *Don’t worry, it doesn’t have to be exact – it can even be a rectangle. Also, it doesn’t have to be as thin – you can make the shape smaller and have the dough be 1/4-inch in thickness. If using refrigerated pizza dough, roll it out into a rectangle as close to 10" X !5" as possible.
• Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
• Place pepperoni slices along the bottom edge on top of the cheese.
• Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
• Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
• Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
• Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
• In a small microwaveable bowl, heat the butter until melted, about 30 seconds. Stir, and mix in the Italian seasoning and garlic powder.
• Place the rolled pepperoni bread onto the prepared baking sheet.
• Brush the butter mixture along the top and all over the sides to completely cover.
• Sprinkle with grated Parmesan cheese.
• Bake for 25 – 30 minutes or until lightly golden. In the final 5-10 minutes, cover with a tented piece of aluminum foil if browning too quickly.
• Allow to rest for 3-5 minutes to cool slightly before cutting.

Notes

Refrigerated pizza crust can also be used in place of making your own. Just be sure to watch the baking time because you’ll only bake for 20 – 25 minutes, until golden. Also, feel free to leave the spinach out and just make it a Pepperoni Bread!

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 33g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1257mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5513IU | Vitamin C: 2mg | Calcium: 375mg | Iron: 4mg

This post was originally published February of 2014. It has been updated with pictures and in format on December 18, 2024.

The post Spinach Pepperoni Bread appeared first on 365 Days of Baking.

When I go to a party, I want to bring something that is super easy to throw together but that still tastes great! It’s surprising how easy these party meatballs are to make. I use frozen pre-cooked meatballs to make it even easier, but you can make your own with this recipe if you really want to impress your friends!

Why I Love Bringing Meatballs to a Party

• The sweet and sour sauce is delicious and makes these meatballs so addicting!
• They are perfect for spearing with toothpicks so you can eat on the go.
• Meatballs are easy to make, and this recipe takes only a little bit of time to prep.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties with both kids and adults!

Slow Cooker Sweet and Sour Meatball Ingredients

You only need six ingredients to make the irresistible sweet and sour sauce. Gather together the following sauce ingredients:

• Light brown sugar
• Water
• Ketchup
• Apple cider vinegar
• Soy sauce (I recommend low-sodium)
• Corn starch

You’ll also need a bag of frozen meatballs and a can of pineapple chunks.

You can find the detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to make Sweet and Sour Meatballs

This meatball appetizer is super simple! I like to mix the sauce right in the crockpot to cut down on dirty dishes! But you can use a small bowl to mix the sauce if you want.

First, place the brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch in the bowl of the crockpot. Mix well until thoroughly combined.

Drain the can of pineapple, then add the meatballs and the pineapple chunks to the slow cooker and stir until well coated.

Set the slow cooker to high, cover, and cook for 3 hours. Stir occasionally.

Turn the slow cooker to the warm setting and serve the meatballs alone as an appetizer or over white rice as a main dish!

Recipe Notes

• If you notice the sauce begins to burn on the sides of the crockpot, turn the heat down during the last ½ hour or so of cooking.
• Grab a 26-ounce bag of frozen store-bought meatballs to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.
• You can heat the sauce in a saucepan on the stove top before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many Sweet and Sour meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. It feeds about 6 people if using this as a main dish. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Sweet and Sour Cocktail Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use ground turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a great choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs then I highly recommend this Homemade Meatball Recipe. These also taste amazing in pasta, sub sandwiches, or on their own with some veggies.

These 3 Ingredient Grape Jelly Meatballs are another quick and easy appetizer that everyone inhales at parties! Your friends will never believe how easy these are to make!

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

More Easy Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Easy Homemade Guacamole– This homemade Guacamole Recipe made with avocados, tomato, lime, cumin, and onion will have you coming back for more. 
• Dill Pickle Hummus– love pickles? Love hummus? You’ll die over this combination!
• Easy Layered Taco Dip–  Bring on the chips and make sure you have plenty of them because this dip will be gone in a flash!
• These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms, and parmesan, this easy recipe delivers BIG flavor in every bite. 
• Chicken Nachos– You can never go wrong with crisp tortilla chips, shredded BBQ chicken, cheese, and all the delicious toppings! This one’s a hit with the whole family!
• Beer Cheese Dip and Homemade Pretzel Bites– A smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

 What’s your favorite appetizer to bring to parties?

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Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs are perfect for your next get-together! With a few simple ingredients and little prep, these meatballs are a perfect appetizer for game days and holiday parties!

Course Appetizer

Cuisine American

Keyword Sweet and Sour Meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 436kcal

Author Lynne Feifer

Ingredients

• 28 ounces frozen bite size meatballs
• 20 ounces pineapple chunks drained

Sweet and Sour Sauce

• 1 cup light brown sugar packed
• 1 cup water
• ½ cup ketchup
• ½ cup apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons corn starch

Instructions

• Place the brown sugar, water, ketchup, apple cider vinegar, soy sauce and corn starch into a slow cooker and mix well. Add the meatballs and pineapple and stir well to coat.
• Set slow cooker to high, cover, and cook for 3 hours. Stir occasionally.
• To serve, set slow cooker to warm. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

• If sauce should become to hot and the sides of the pot begin to burn, turn the heat down to low the last half hour or so of cooking. 
• Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 44g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 346mg | Potassium: 476mg | Fiber: 1g | Sugar: 40g | Vitamin A: 119IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg

The post Sweet and Sour Meatballs appeared first on 365 Days of Baking.

Spanakopita is a popular Greek food pastry made with phyllo dough, spinach, and feta cheese. With this recipe, I’m adapting this favorite dish into something a little more portable for all your upcoming gatherings! Spanakopita bites are a nice alternative to the usual party snacks, but they’ll be just as popular!

The Key to a Successful Spanakopita Recipe

Your spinach is going to make or break this dish! You’ll cook some thawed frozen spinach that has been squeezed. It’s VERY important that you squeeze out as much moisture from the spinach as possible! Too much moisture will make the bites soggy and they won’t bake as well. I find it best to use my hands. Please, don’t skip this step!

Ingredients for Easy Spanakopita Bites

Gather the following ingredients to make these bite-sized pastries:

• Mini phyllo dough shells, thawed
• Frozen spinach, thawed
• Minced onion
• Crumbled herbed feta cheese
• Olive oil
• Large Eggs

You can find detailed ingredient amounts and instructions in the recipe card at the bottom of the post!

How to make Mini Spanakopita Bites

1. First, preheat your oven to 350 degrees F, then prepare a baking sheet by lining it with a sheet of parchment paper.
2. Heat a large skillet on your stovetop over medium heat. Add 1 tablespoon of olive oil. Next, add the minced onion and sauté until soft, about 3-4 minutes. Add the squeezed spinach and mix well. It may take a few minutes to blend everything together. Remove from heat and allow it to cool for about 10 minutes.
3. Meanwhile, in a large bowl, beat the eggs. Add the remaining 2 tablespoons of olive oil and the crumbled feta cheese. Combine the cooled, cooked spinach mixture with this egg mixture.
4. Place your phyllo cups on the prepared baking sheet. Spoon the feta filling into each shell so they are full but not overflowing.
5. Bake for 12-15 minutes until heated through and the shells are lightly golden brown.

Recipe Variations

This recipe is pretty straightforward, but you can experiment by adding different herbs and seasonings for a different flavor profile.

• Add minced garlic to the onion and spinach.
• Consider additional seasoning such as nutmeg, salt and black pepper, or fresh herbs like fresh dill, parsley, etc.
• You could try some ricotta cheese along with the feta cheese- maybe half and half.

FAQs

Can I make Spanakopita Bites ahead of time?

Yes, these bites reheat well, or you could make the filling ahead of time and just stuff and bake the shells right before serving.

Reheat them in the oven, uncovered, at 350 degrees for 5-10 minutes. You can also eat them at room temperature.

How do I store leftover spinach bites?

Store these in an airtight container in the fridge for 4-5 days. 

Can I freeze them?

Yes, spanakopita bites freeze very well! Once fully cooled, transfer them to a freezer bag or container. Reheat them straight from the freezer as directed above (though they may take a little longer!)

Where do I find phyllo shells?

Phyllo shells are usually located in the freezer section of your grocery store, next to the phyllo sheets and puff pastry.

How many does this recipe for Spanakopita Bites serve?

This recipe makes about 30 spinach bites, and the nutritional info is for about 3 bites per person.

More Bite-Sized Appetizers

I love bite-sized treats and snacks, as they are so easy to eat without much mess or fuss. Here are some of my favorites:

• Avocado Tuna Salad Bites: These small appetizers pack a little kick and are the perfect addition to your Game Day or party menu.
• Parmesan Bread Bites are a great appetizer dipped in your favorite marinara. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese. 
• Cranberry Pecan Goat Cheese Bites: Picture this: creamy goat cheese infused with a hint of tanginess, rolled in a crunchy coating of crushed pecans and a burst of sweetness from dried cranberries, drizzled with a balsamic reduction.
• Chicken Enchilada Bites: With chicken cooked in the slow cooker and made with ingredients from Old El Paso™, this easy chicken recipe will spice up your Game Day and help feed your hungry crowd
• Grape Jelly Meatballs: With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!

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Spanakopita Bites

Spanakopita Bites are flaky and flavorful, making them a perfect appetizer to bring to your next party! With only six simple ingredients, these spinach bites are easy to make, and taste great!

Course Appetizer

Cuisine Greek

Keyword Spanakopita Bites

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Cooling 10 minutes minutes

Total Time 42 minutes minutes

Servings 10 servings

Calories 120kcal

Author Lynne Feifer

Ingredients

• 3.8 ounces mini phyllo dough shells (2) 1.9 ounce packages- 15 count each package, thawed
• 12 ounces frozen spinach thawed, squeezed well to remove excess moisture- *See Note below
• ¼ cup minced onion
• ½ cup crumbled herbed feta cheese
• 3 tablespoons olive oil divided
• 2 large eggs

Instructions

• Preheat oven to 350 degrees F., and prepare a baking sheet by lining it with a sheet of parchment.
• Heat skillet on stove top on medium heat. Put 1 tablespoon of olive oil. Add the minced onion and sauté until soft, about 3-4 minutes. Add spinach and mix well. It will take a few minutes for the spinach to warm up and soften so that it blends easily. Remove from heat and allow to cool for about 10 minutes.
• In a large bowl, beat eggs. Add remaining 2 tablespoons of olive oil and crumbled feta cheese. Combine cooled, cooked spinach mixture with egg mixture.
• Bake for 12-15 minutes until heated through and shells are lightly browned.

Notes

• It’s VERY important that you squeeze out as much moisture from the spinach as possible. I usually do this with my hands. Too much moisture will make the bites soggy and they won’t bake as well.
• This recipe makes 30 individual Spanakopita Bites. 
• Nutritional information has been calculated for 3 bites per person.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 148mg | Potassium: 142mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 4075IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

The post Easy Spanakopita Bites appeared first on 365 Days of Baking.

While very easy to make, this creamy brie looks elegant and enticing. You can use butterscotch or caramel sauce from the store, but I HIGHLY recommend trying out this Spiced Molasses Butterscotch recipe for this dish. The hint of spice just makes this appetizer even better.

Baked Brie Serving Ideas

This delicious appetizer is perfect as part of your next charcuterie board or cheese board, or you can serve it on its own on a beautiful serving platter. Either way, take the time to showcase this beautiful little wheel of cheese!

Ingredients for Baked Brie

You only need a handful of ingredients to make this recipe for baked brie. I recommend these dried fruits because they pair so well with the brie, but you can choose different ones if you like. Here’s what you need:

• 1 8-ounce wheel of brie
• ¼ cup pecans, chopped, salted, and toasted
• 1/3 cup butterscotch sauce (or caramel sauce)
• ¼ cup dried apples, chopped
• ¼ cup dried apricots, chopped
• ¼ cup dried cranberries
• ¼ cup pomegranate arils

Some suggestions for alternate toppings are dried cherries or sweet jam for the fruit, and chopped almonds or walnuts for the nuts. Consider a drizzle of honey or maple syrup for a sweet sauce if butterscotch isn’t your thing.

How to make Baked Brie with Dried Fruit, Nuts, and Butterscotch

When you’re frazzled preparing for guests, you need an easy appetizer recipe, and this one fits the bill!

1. First, chop the pecans and place them under a hot broiler for 30-60 seconds, watching them carefully. Don’t leave them in too long otherwise they’ll burn as they’re baked with the Brie. When they are nice and hot, remove them from the oven and sprinkle them with a pinch of salt. Set aside to cool.
2. Preheat the oven to 350 degrees and line a baking pan with a sheet of parchment paper. You can also use a small cast-iron skillet and use that in your serving presentation.
3. Unwrap the brie cheese and place it on the parchment-lined baking sheet or skillet. Drizzle some of the butterscotch sauce over the top of the brie. Then pile on the chopped dried fruits and nuts.
4. Top it with a little more butterscotch sauce before the dish goes in the oven, and then let it bake for 15-20 minutes. If you can’t tell it’s ready just by touching it, insert a skewer into the center, and if it comes out with melted cheese on it, it’s ready!
5. Sprinkle with the pomegranate arils and add a sprig of fresh rosemary for garnish.

When it comes out of the oven, the sauce has made its way all around the whole thing, and the fruit and nuts are perfectly toasty. Transfer it to a serving plate or leave it in the cast iron skillet and dig into the melty cheese with some crackers or baguette slices! 

FAQs

Do you cut off the brie rind before baking?

No, keep the rind of the brie wheel intact so the cheese doesn’t melt all over the pan. It’s perfectly safe to eat and adds a nice earthy flavor to the cheese.

What is the best type of Brie to use for Baked Brie?

Because you have so many complementary flavors, you don’t need to break the budget on an expensive brie. Choose a budget one if you like and let the fruit, nuts, and butterscotch elevate this appetizer!

How long will Baked Brie stay warm?

You can dip right into this cheese for a good 10 minutes, longer if you serve it in a cast iron skillet. After that, you can still spread the cheese with a knife.

Reheat your wheel of brie by placing the whole thing in the microwave for 1-2 minutes.

What do I do with leftover Baked Brie?

Once it cools to room temperature, you can transfer what you have left to an airtight container. Keep it in the refrigerator for 2-3 days and reheat as desired in the microwave

More Serving Suggestions

If you want more options than crackers and bread, I suggest these pairings for your baked brie:

• Fresh fruit such as apple slices, grapes, or pear slices
• Pita Chips
• Bagel Chips
• Fig Jam
• Apricot Jam
• Rosemary Sprigs (for decoration)

More Holiday Appetizers

Baked brie is perfect for holiday parties and gatherings! Here are some other recipes that you can also try for your next party:

• Need some guidance on getting that charcuterie board just right? Check out my post on How to Make a Meat and Cheese Board for some helpful tips and ideas!
• Sausage Cranberry Brie Bites are a fun, festive, and delicious starter to any meal. Rolled up in puff pastry, this appetizer has just the right mix of flavors from Italian Sausage, sweet cranberry sauce, and creamy brie cheese!
• These Cranberry Pecan Goat Cheese Bites are the perfect slightly sweet, yet savory appetizer. We enjoyed them on one of our excursions during our Alaska cruise with Princess Cruises. They’re delicious all year long, but I’m really looking forward to serving them over the holidays!
• These Poached Pear and Goat Cheese Appetizers have a pear slice soaked in Merlot on your favorite cracker along with pieces of arugula. Top it with goat cheese and a pecan half, and you’ve got a great appetizer to get your party started! 
• If you’re looking for the perfect appetizer or party snack, these Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! Make this easy recipe and serve them at your New Year’s Eve party, for game day, or at your next potluck! 
• Make Salami Roll-Ups with just three simple ingredients. This super easy appetizer will impress guess with great flavor and you’ll love it because it’s fast and easy to make.

This post was originally published December 17, 2015 by Leia Bushman of Eat It and Say Yum. It has been updated with pictures and in format on November 18, 2024.

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Baked Brie with Dried Fruit, Nuts, and Butterscotch

Your baked brie just became a little more exciting with the addition of some dried fruit and nuts. Remember to add the drizzle of butterscotch so you can hear that extra, "Oh, wow!" when guests bite into this easy appetizer!

Course Appetizer

Cuisine American

Keyword Baked Brie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 300kcal

Author Lynne Feifer

Ingredients

• 8 oz brie
• ¼ cup pecans chopped, salted and toasted
• ⅓ cup butterscotch sauce caramel sauce will work as well
• ¼ cup dried apples chopped
• ¼ cup dried apricots chopped
• ¼ cup dried cranberries
• ¼ cup pomegranate arils
• Crackers or sliced baguettes/ french bread
• fresh rosemary for garnish if desired

Instructions

• Chop the pecans and place them under a hot broiler for 30-60 seconds, watching them carefully. When they are nice and hot, sprinkle them with a pinch of salt and set aside. Don't leave them in too long otherwise they'll burn while they're baked.
• Preheat oven to 350 degrees. In a small cast iron pan, or other oven safe dish, place the brie with the rind intact, and drizzle with half of the butterscotch sauce.
• Sprinkle all the dried fruits and the pecans over top, letting some fall to the sides of the brie as well. Drizzle the remaining butterscotch sauce over the fruit and nuts.
• Bake the brie for 15-20 minutes.
• Sprinkle with pomegranate arils, and a sprig of fresh rosemary. Serve immediately, with crackers and/ or sliced baguettes or french bread.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 184mg | Fiber: 2g | Sugar: 23g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

The post Baked Brie appeared first on 365 Days of Baking.

The possibilities for this creamy dip are endless! Serve it as part of your charcuterie board, throw it in a bowl next to some crackers, or use it as a spread for sandwiches! It will be a great addition to your next game day, girls’ night or holiday party.

A Mediterranean Dish You’ll Love

Feta cheese is creamy, salty, and always a crowd favorite. Whipping it makes it so light with a smooth texture, and the combination of the Feta with Greek yogurt and honey helps tame the salty flavor and bring out the other flavors.

It’s perfect for snacking with your favorite pita chips or crackers. I guarantee you’ll love whipped feta cheese!

Ingredients for Whipped Feta Cheese with Pomegranate Arils and Pistachios

This feta cheese appetizer is made with high-quality Feta, Greek yogurt, and a handful of additional ingredients. Here are the things you need to make this creamy whipped feta dip recipe:

• 8-ounce block of Feta cheese, room temperature and drained
• ¾ cup plain whole Greek yogurt (or you can use sour cream)
• 2 teaspoons honey
• 1 clove garlic, minced
• Up to 2 tablespoons extra virgin olive oil, plus more for drizzling
• Kosher salt and cracked black pepper to taste
• 1/3 cup pomegranate arils
• 1/3 cup chopped, lightly salted pistachios
• Fresh parsley, chopped (for garnish)

How to make Whipped Feta Cheese

This spread couldn’t be easier to make! I tested this recipe using an electric mixer, but you could also use a food processor or blender.

1. First, crumble the block of feta cheese into a large mixing bowl. Add the Greek yogurt, honey, and minced garlic.
2. While beating on medium speed, gradually add the olive oil a ½ tablespoon at a time. Depending on the brand of Feta you use, you may not need the whole 2 tablespoons. Beat until completely smooth and well combined, but be careful not to overmix. Add salt to taste.
3. Spread the cheese mixture onto a serving plate, shallow bowl or pie plate and top with fresh cracked pepper. Add a drizzle of olive oil, then top with pomegranate arils, chopped pistachios, and fresh parsley.

More Topping Ideas

Mix it up with some of these topping choices:

• Crushed red pepper flakes add a little heat.
• A drizzle of honey gives added sweetness (or use hot honey for a kick!)
• Balsamic vinegar drizzled on top of the whipped feta gives a nice contrast.
• Other fresh herbs like mint, dill, or basil go well with this cheese spread.
• Switch out the nuts: use pine nuts, chopped almonds, or walnuts instead of pistachios.
• If you want the crunch but can’t eat nuts, sesame seeds or sunflower seeds are a great option!
• Top with chopped fresh vegetables like cucumbers or cherry tomatoes.

What to Serve With Whipped Feta Cheese

• This makes a perfect dip for pita bread, naan, crackers, bagel chips, or crostini.
• Use fresh veggies like red peppers, cucumbers, carrots, celery, tomatoes, etc.
• Spread the whipped Feta on toast or crostini.
• This is delicious as a spread in your wraps!

How to Store Leftovers

Store leftover whipped feta cheese dip in the fridge for up to 3 days. It will thicken as it sits, so make sure to let it come to room temperature and give it a good stir before attempting to dip anything!

Can you use crumbled Feta in this recipe?

Crumbled Feta is too dry! I recommend using the feta cheese that comes in a brine. Drain it before using and let it come to room temperature to get that creamy texture!

Can you freeze this creamy Feta Dip?

Whipped Feta Cheese is best fresh! It’s not usually a good idea to freeze cheese spreads as dairy tends to separate, and the texture will be off.

More Easy Appetizer Recipes

I enjoy using cheese in my appetizers. Whether they use a fragrant, flavorful cheese like goat cheese or a subtle, gooey cheese like mozzarella, these appetizers hit the spot:

Cranberry Pecan Goat Cheese Bites have been one of THE most popular cheese appetizers on 365 Days of Baking and More for years and with good reason – they really are SUPER delicious!

This creamy Whipped Goat Cheese with rosemary and honey makes a delightful spread for crackers, salads, and sandwich bread. 

Baked Artichoke Dip– the combination of tangy artichokes and tangy sour cream, plus the addition of fresh flavorings, makes this dip a family favorite!

Jalapeno Ranch Dip– this delicious ranch dip has a little kick from the peppers, but is still mild enough for everyone to enjoy!

These Cranberry Brie Bites are the perfect combination of creamy and salty with a subtle burst of tart cranberry sauce over rich brie cheese.

Jalapeno Poppers are the perfect spicy, cheesy appetizer for your next party. With rich cream cheese, cheddar cheese, crispy bacon bits, and savory spices, these stuffed peppers are the perfect appetizer for game day or any occasion.

If you made this Whipped Feta Cheese recipe, let me know how it went, and leave a review in the comments!

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Whipped Feta Cheese with Arils and Pistachios

Whipped Feta Cheese topped with pomegranate arils and pistachios is a rich, flavorful spread that's ready in 5 minutes with little prep. It's an easy appetizer for game day, girls' nights and holidays!

Course Appetizer

Cuisine American

Keyword Whipped Feta Cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 111kcal

Author Lynne Feifer

Ingredients

• 8 ounce block Feta cheese room temperature and drained
• ¾ cup plain Greek yogurt or sour cream
• 2 teaspoons honey
• 1 clove garlic minced
• 2 tablespoons olive oil plus more for drizzling
• kosher salt and fresh cracked pepper to taste
• ⅓ cup pomegranate arils
• ⅓ cup chopped lightly salted pistachios
• fresh chopped parsley for garnish

Instructions

• Crumble the block of feta cheese into a large mixing bowl. Add the Greek yogurt, honey and minced garlic. While beating on medium speed, gradually add the olive oil. Beat until completely smooth and well combined. Add salt to taste.
• Spread cheese mixture onto a serving plate and top with cracked fresh pepper. Drizzle with a bit of additional olive oil. Top with pomegranate arils, chopped pistachios, and chopped fresh parsley.
• Serve with crackers, bread, bagels and pita chips, and fresh veggies.

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 129mg | Fiber: 1g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.4mg

The post Whipped Feta Cheese with Arils and Pistachios appeared first on 365 Days of Baking.

When I bring these meatballs to a party, people ALWAYS ask for the recipe! Everyone is so surprised when I tell them how easy these party meatballs are to make! I use frozen pre-cooked meatballs to make it even easier, but you can make your own homemade meatballs if you really want to impress your friends!

Why Meatballs are the Perfect Appetizer

• The sweet and tangy sauce is delicious! It kind of reminds me of sweet and sour meatballs.
• They are perfect for spearing with toothpicks so you can eat on the go.
• They are easy to make, and perfect for even a novice home chef to make.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties! Kids and adults both love them!

Ingredients for Easy Grape Jelly Meatballs

You only need three simple ingredients to make the sauce for these crockpot meatballs:

• Grape Jelly (you can also use jam which is what I prefer)
• Chili sauce (I prefer Heinz chili sauce but any brand will do)
• Worcestershire sauce (optional, but adds a bit of umami, so I highly suggest it)

Grab a 26-ounce bag of frozen meatballs from the grocery store as well to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.

You can find the exact amount of ingredients you’ll need in the recipe card at the bottom of the post.

How to Make This 3-Ingredient Grape Jelly Meatball Recipe

You hardly need any prep for these meatballs. You can make this easy recipe in just two easy steps:

1. Place all ingredients into a slow cooker and stir well.
2. Set the slow cooker to low, cover it, and cook for 3-4 hours. Stir occasionally.

To serve, set the slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. These slow cooker grape jelly meatballs can be served alone as an appetizer or over rice for a main dish for four to six people depending on what else you choose to serve with it.

Recipe Variations

• You could use ketchup or barbecue sauce in place of the sweet chili sauce for a slightly different flavor profile.
• You can make your own meatballs instead of using frozen meatballs.
• You can heat the sauce in a saucepan before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Grape Jelly Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a good choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs, or you want homemade ones in pasta, sub sandwiches or on their own with some veggies, then I highly recommend this Homemade Meatball Recipe.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

Try These Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Baked Spiced Almonds
• Easy Layered Taco Dip
• Pepperoni Bread
• Chicken Nachos
• Beer Cheese Dip and Homemade Pretzel Bites
• Aloha Sloppy Sliders

 What’s your favorite appetizer to serve at parties?

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3-Ingredient Grape Jelly Meatballs

These sweet and savory Grape Jelly Meatballs are an easy appetizer for any occasion. A few simple ingredients – THREE to be exact, and very little prep, make them perfect for holidays and game days!

Course Appetizer

Cuisine American

Keyword Grape Jelly Meatballs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 461kcal

Author Lynne Feifer

Ingredients

• 26 ounces frozen bite size meatballs
• 18 ounces grape jelly I use grape jam, but either is fine
• 12 ounces Chili Sauce
• 1 ½ tablespoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 3-4 hours. Stir occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 683mg | Potassium: 496mg | Fiber: 2g | Sugar: 37g | Vitamin A: 298IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg

The post 3-Ingredient Grape Jelly Meatballs appeared first on 365 Days of Baking.