This vegetable dip recipe has been in our family for 4 generations that I know of, it’s not going anywhere. It really tastes better than any ranch or any other vegetable dip that I’ve had. It could be that I’ve grown up on this and my taste is adjusted, however, everyone else seems to really take to it as well. We’ve changed the name of it in our family to ‘Whit Dip’ vegetable dip cause our sister in law really loves it, her name is Whit so it just seems fitting. It’s the easiest thing you’ll ever make!
8 oz. Sour Cream
8 oz. Mayonaise
3 Tbsp. dried Parsley
1 tsp. Dill Weed
1 tsp. Bon Appetit Seasoning Salt or use Beau Monde. Here is a link to a DIY Bon Appetite
Mix together the sour cream and mayo until it’s combined and then add in your spices. You can serve immediately but the spices will be a little tougher since they’re dry so it’s best to let it sit for about at least an hour. I love this with carrots and cucumbers but you can serve with whichever vegetables are your favorite. Let me know if you try it and what you tried it with!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MangiaTonight #CollectiveBias
So imagine that you have a newborn at the house and three other kids to feed. You can’t take that newborn to the store or really anywhere else because he’s at high risk to get sick. So you’re basically stuck at home until the hubs gets there. You need to make something for dinner that is quick and easy because that dang baby is hooked up to an oxygen converter that is too heavy to lug around. Guys, this is my life aka not a fun life. I need convenience more than ever lately because I need to monitor a baby, help three kids stay on track and not go crazy in the process. I admit, I’ve already had a few break downs but so far I’ve handled it pretty well. My kids are eaters and we’re always looking for new things to feed the family so when I came across this similar recipe, I wanted to change it up to be more of our family’s style. I wanted to pair it with something yummy and hearty as well so I grabbed this Bertolli freezer meal from my local Kroger banner store. If I can feed this family for less than $10 a meal, I’ve accomplished something pretty amazing. I’ve been striving lately to make sure that we eat at home and together each night. It’s so important to me that the bond is there and that we can come together through meals. That is how our family #MangiaTonight.Start by cutting your bread into 1″ chunks and melt one cube of butter. Line your baking pan with some extra foil so that you can fold it up over the sides of the bread. Pour the butter over the top of the bread and place into a 350* oven for 10-15 min.Next, take your cheeses and mix them in with 2 green onions and mix until it is a paste like texture. You’ll then remove your bread from the oven and add the mixture into the crevices of the bread, be sure not to miss a spot.Cover with foil and place back into the oven for another 15-20 min. Serve along side your favorite meal. I love the Bertolli meals because, like I said, I need convenience more than ever. My kids like the taste and all around its a win win.Find Bertolli items at some of the lowest prices of the year in a Kroger or Kroger banner store near you. Kroger banners include Fred Meyer, Smiths, Frys, Dillions, King Soopers, City Market, and QFC. Find a store near you: http://cbi.as/22eph
A Crispy,Cheesy Bread Bake Recipe
Author: Lindsay aka Frenchie
A Crispy,Cheesy Bread Bake Recipe Recipe Type : side dish Author: Lindsay aka Frenchie
1 loaf of crusty bread
1 stick melted butter
4 oz cream cheese, softened
4 oz monterrey jack cheese, shredded
4 oz mild cheddar cheese, shredded
2 stalks green onion, chopped
Cover your sheet pan with 2 layers of foil, overlapping each other and preheat your oven to 350*
Cut your bread into 1″ sections and not all the way through
Wrap up the base of your bread in the foil and pour the melted butter into all the grooves
Bake uncovered for 10-15 min, until crispy
In a separate bowl, mix together all of your cheeses and onion
Remove the bread from the oven a put the mixture into the crevices of the bread. Be sure to get in each one and cover with foil
Bake for an additional 15-20 min until melted and gooey
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias
Oh my word, I usually make easy food and this pepperoni appetizersis no different. I’m going to make an awful admission but I love something…I love snacking on cold pepperoni and Diet Coke. However, when you add goat cheese, figs and honey to it, it sort of elevates that snack and it makes it taste a whole lot better!
Pepperoni, Goat Cheese and Fig Appetizers
Recipe Type: Appetizer
Author: Lindsay aka Frenchie
Hormel Original Pepperoni
Garlic and Herb Goat Cheese
Black Forest Dry or Fresh Figs
Place two pepperoni’s down and use your knife to dish out the goat cheese, generously spread out the goat cheese onto the top pepperoni piece. Cut the stems off the figs and cut them in half lengthwise. Add to the figs on top of the goat cheese and drizzle with the desired amount of honey.
The goodness of the figs and the sharpness of the goat cheese really cut through the fattiness of the pepperoni and then that sweetness of honey just makes everything just a bit more delicious.
Make sure you check out more delicious Hormel Pepperoni recipes here and check them out on Facebook. But what I really want to know is, what are your guilty pleasures?
Hey there! I’m baaack for an exciting post today that I am contributing for Alison with Cupcake Diaries series “30 Days of Halloween”. I’ve created some Ghoulish Greek Yogurt Eyes! Let me tell you, they are delish! You can use any yogurt you want but the greek yogurt makes them a little more figure friendly and we all know we want a little help in that area!
I grabbed some yogurt and blueberries on my weekly shopping trip to Costco, this is normally something I’d grab so it was so easy to whip up and also use any leftovers that we may have.
I started by combining the yogurt and blueberries to create the Iris, you could use whatever fruit you wanted. I originally wanted Blackberries cause I love the tart flavor so much more but my kids do love Blueberries so it was still a win!
I then put some of the non-blueberry yogurt in a zip-loc baggie and pipped it onto my parchment lined baking sheets. I went for different sizes, mainly larger eyeballs because hey, it’s Halloween! I then put the blueberry yogurt into a squeeze bottle and pipped different shaped and different positioned circles onto the ‘eyes’. I placed them into the freezer overnight and then I served with honey on the side. So good!
I love how they look in this little wooden coffin from Michaels. For the honey, I just filled the bottom cupcake liner with Orzo pasta and then had a smaller cupcake liner and placed it on top and filled it up. I placed it a little snug before I filled it so it would not slide around.
These will not stay frozen long so take them out when you expect them to be eaten or serve them in a separate smaller dish along with your other appetizers. You could also have them pierced with bloody toothpicks! However, they won’t last long cause they taste so good!
Make sure you check out the rest of Allison’s series that’s going on all month-long to get some serious inspiration for some Halloween goodies! I hope you love these as much as I did!