This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.
Fresh or dried rosemary
Heat oven to 400
Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂
4 small sweet potatoes, halved lengthwise
2 Tbsp olive oil
Salt and black pepper
3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
1 1/2 oz. Parmesan, grated (1/3 cup)
Heat oven to 425*
Rub potatoes with oil and season with salt and pepper
Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
Turn over to broil
Combine cheeses and sprinkle on potatoes cut-side up
Broil until cheese is melted and golden brown, 2 to 3 minutes
The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!
Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂
3/4 cup buttermilk or Greek Yogurt
6 oz Feta, crumbled (about 1 1/4 cup)
3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
2 tsps. fresh lime juice
Pepper, to taste
Radicchio leaves, carrots, cucumber or other favorite veggies
Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
Add remaining feta and pule a few times to combine
Cover and refrigerate for up to 2 days
Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
These are delicious! I mean how could they not be? Cheese filled jalapeno peppers wrapped in bacon and baked to crispy perfection! These must be a total crowd pleaser – an awesome app for any season! Enjoy. 🙂
12 jalapeno peppers, halved and seeds removed (keep a few seeds if you like spicy – as the seeds hold the heat!). And a note of caution – don’t touch your eyes while chopping. The oil from the seeds is very hot!
1 8oz block of cream cheese
1 cup sharp cheddar cheese
6 strips of bacon, halved
Mix cream and cheddar cheeses
Fill jalapeno pepper half with cheese mixture and put on the other half
Wrap in bacon
Bake at 400 for 20 minutes or until bacon is crispy (use broiler for a few minutes at end for extra crispiness if needed!)
It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.
This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂
1 cup shredded mozzarella cheese + more for topping
1/3 cup sour cream
1/4 cup grated fresh Parmesan cheese + more for topping
5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
3 garlic cloves, crushed
1 (14oz) can artichoke hearts, drained and chopped
My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!
Finely ground corn meal
Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.
Put corn meal in a bowl and add water stirring until a soft dough forms