Sunny's Easy Caramel Apple Cheesecake Dip

whipped cream cheese

marshmallow creme

graham

store-bought caramel dip, warmed to pourable

apple pie filling, pulsed, chopped or blended gently (leave some chunks)

Apple wedges

apple chips

Pretzel rods

Graham crackers

For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.

Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.

Easy Tzatziki

Greek whole milk yogurt

cucumber,

garlic, finely minced

lemon lemon juice

dill

salt and black pepper

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

Very tasty!  Use your experience as home chefs to adjust ingredients to your liking ie lemon, garlic, etcetera.  

I read through the reviews before making this, and I agree with leaving out the lemon zest. The juice was plenty of lemon flavor for my taste. Oddly enough though, as much as I love garlic, it seemed to me that 2 cloves were a bit too much. Maybe it was the type of garlic, size, or age of the cloves? I'm not sure because I do love garlic. The recipe as is I give 4 stars since it needs some tweaks to be 5. I also think there needs to be a size suggestion for the cucumber. I used a very small one, and it seemed about perfect. However, I've seen very long English cucumbers in my grocery store, and I couldn't imagine if someone tried to make this with one of those!  

Yuck.  I made this for a family gathering with 10 people.  Maybe it's because we're all related, but NO ONE liked it!  Everyone very politely ate a pita or two with the dip and that was it.  Recipe was followed *exactly.*  I thought there was too much dill and too much cucumber.  I double the recipe and ended up tossing a TON of it because I knew there was no way anyone wanted leftovers.<br />

Skip the lemon zest and it will taste traditiinal. Keep everything else the same. The zest overpowered the mixture.<div><br /></div><div>Tzatziki should bassically taste like a cucumber garlic dip as its base. </div>

Just made this, followed the recipe exactly, absolutely delicious and so easy to make!

Recipe really WAS easy and came out great...although next time I’ll only double the garlic, not triple it). Used it to dress up burgers that I had seasoned with za’atar and you could have sworn we were eating kafta from our local Greek takeout place! Also mixed a little in with some plain, boxed couscous for a way out of bounds, stepped up creamy side dish! My wife liked it so much that about halfway through dinner she asked, “What can we use it on tomorrow night?!?!” <div><br /></div><div>This one’s a keeper!!!</div>

Nice easy way to get acquainted with tzatziki. I put mine on pita bread crostini, and had some ground lamb to put on top of desired.

I was surprised at how well this turned out, despite it being my first time grating cucumber and lemon zest. Tastes just like restaurant stuff! AND I get to tell my boyfriend that I slaved away making every bit of dinner tonight from scratch...and it will be true this time.

I made extra and it turned out amazing . I added it to my homemade chicken gyros and it tasted Exactly like my favorite authentic Greek restaurant . I'm so happy to have found this recipe to help recreate one of my favorite foods .

Followed the recipe, it turned out amazing! Tangy, zesty, cool, and refreshing! <div>We made pitas with vegan meatballs that taste a lot like falafel! Give that a try for a quick tasty meal!</div>

https://www.foodnetwork.com/videos/claires-easy-tzatziki-0238773

Claire shares a creamy tzatziki recipe that uses only five ingredients.

Claire's Easy Tzatziki

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Basil Pesto

basil leaves

garlic

pine nuts

extra-virgin olive oil, divided

salt and black pepper,

Pecorino cheese

How to Make Pesto | Fresh Basil Pesto

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

1/2 cup of olive oil is enough. You don’t need to add the extra as instructed at the end unless you like it really oily. 

Excellent! Added about a half cup spinach to counteract any bitterness.

Beauty of simplicity . Proportions are just right. 

Absolutely delicious sauce over fettuccine!<div>Can decrease the oil a bit. The kosher salt really adds to the taste.</div>

This recipe is really great. Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :)

This recipe is so easy, and it taste so good.  It's perfect with a baguette.

Can't wait to try it

https://www.foodnetwork.com/videos/how-to-make-basil-pesto-0227348

Frederic shares helpful tips for making and storing fresh basil pesto.

How to Make Basil Pesto

Smoked queso dip kicks regular cheese dip a big notch with tons of flavor. This recipe features a silky smooth cheese base, spicy jalapeno and sausage and delicious smoky flavor from cooking. 

Smoked Queso Dip

lb sausage

jalapeno (seeded & diced, optional)

onion

oz block Velveeta cheese (cubed)

tomatoes

tbsp minced garlic

Add all of the ingredients to a (disposable) 9x13&quot; aluminum pan.

Smoke at 250 degrees for 2 hours. Stir the queso 1/2 way through cooking.

Use pot holders to carefully remove the pan from the smoker.

Stir the dip a final time until everything&#039;s smooth and evenly combined.

Serve immediately, with chips for dipping.

This tangy, creamy, fresh, and garlicky Lime Crema is the key to taking your tacos, nachos, salads, and more to the next level.&nbsp;

Lime Crema

sour cream (1.69)

lime (0.19)

garlic, minced (0.08)

salt (0.02)

Zest the lime, then squeeze the juice into a small bowl.

Add about 1 tsp of the zest and 1 Tbsp of the juice to the sour cream, along with the garlic and salt. Stir to combine and use immediately, or refrigerate until ready to serve. Store the lime crema in the refrigerator for up to one week.

Fetacreme wie vom Wochenmarkt

Knoblauchzehen, nach Geschmack

Tomaten, nach Geschmack

Gramm Brunch "Paprika Peperoni "

Gramm Frischkäse

Fetakäse,

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Traditional Toum (Lebanese Garlic Sauce) Recipe

garlic (4 1/2 ounces; 130 grams)

salt

(60 grams) fresh juice

(60 grams) ice water, divided

(600 grams) neutral oil,

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half. 

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. 

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month. 

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

Natang Recipe for a Cambodian Pork Coconut and Peanut Dip with Crispy Rice Cakes

Natang Recipe

pork

vegetable oil

coconut cream

coconut milk

g peanuts (roasted, pounded)

garlic (chopped)

shallots (sliced)

red medium chillies

tbsp fish sauce

tbsp palm sugar

Rice Cakes

Kaffir lime leaves

Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.

Add the oil to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.

Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.

Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.

Add the coconut milk and season with fish sauce to taste. If the mix tastes a little bland add some more fish sauce. Do not add salt. If you want the dip to be a little sweeter, add the palm sugar. Add most of the crushed peanuts, reserving some to garnish. Remove from heat.

To serve, you can either serve the dip in a bowl or serve on individual rice cakes, sprinkling the rest of the crushed peanuts and top with Kaffir lime leaves and sprigs of coriander leaves.

Cheesy Country Ham Dip

country ham,

Two 8-ounce blocks cream cheese,

Cheddar

sour cream

garlic powder

shallot, grated (about 1/3 cup)

black pepper

pecans, chopped

unsalted butter, melted

Worcestershire sauce

Butter crackers, corn tortilla chips

Beauty of fresh green bean casserole, as seen on Food Network’s Trisha’s Southern Kitchen Season 11

Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.

Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.

Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.

In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.

Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.

I am always looking for something different and this fits the bill. It was excellent. Loved the cheesy, salty and crunchy components! Next time I will put the country ham in a food processor for a really coarse chop so that some of it will be in every single bite! Definitely will make again and again!

This was sooo delicious! I didn't have shallots but i had purple(red) onion. Leftovers are just as amazing and it freezes well too.

I have to make several versions of this for thanksgiving and Christmas for different members in my family.<div>1. Plain like Trisha's only I use green onions and walnuts.</div><div>2. One, more ham less onion.</div><div>3.  One more like Trisha's but no     Worcestershire sauce.</div><div>4. Onre more like Trisha's but add jalapenos  </div><div>5. One plain like Trisha's only NO walnuts or any kind of nuts period. </div><div>I love all versions of them.</div>

I brought this to Thanksgiving and had several family members ask for the recipe.  My family stood around it chomping on it until it was gone.  Highly recommend this, unless you are watching your weight. ;)  Trisha Yearwood never disappoints! 

I live in Upstate New York and can't find Country Ham.  Is there something else I can use in it's place?

I watch this AM and sounded delicious. Going to make for a family gathering tomorrow.  Thanks. Love your show.

https://www.foodnetwork.com/videos/cheesy-country-ham-dip-5385869

Trisha and Beth make a creamy dip loaded with cheese, ham and pecans.

If you dig the sauce on Big Macs or the "special sauce" that high-end sandwich joints slather on their burgers, you are going to LOVE this burger sauce!

Classic Burger Sauce

mayonnaise

ketchup

sweet pickle relish

sugar

white vinegar

In a small bowl, whisk together all of the ingredients.

Serve immediately, or refrigerate, covered, for up to 1 week.

A creamy dip made with chopped mushrooms, vegetable or chicken broth, and tangy sour cream, and thickened with a roux. 

Creamy Mushroom Dip

unsalted butter

all-purpose flour

white button or cremini mushrooms

sour cream (about 1 cup)

Kosher salt

Melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add 6 tablespoons all-purpose flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes. Remove from the heat.

Chop 1 pound white button or cremini mushrooms into bite-sized pieces. Place in a large skillet and add 1 1/2 cups of the broth. Cook on high heat until the mushrooms have softened but still hold their shape, and almost all liquid is evaporated. Add the remaining 1/2 cup broth. Once boiling, stir in the flour paste and cook until thick enough to coat the back of a spoon. Remove from the heat and let cool 15 minutes.

Add 8 ounces sour cream (about 1 cup) and stir to combine. Taste and season with kosher salt and freshly ground pepper as needed.

This Easy Taco Dip is a super simple dip that's loaded with flavor and is a guaranteed hit at any cookout this summer. Made with a cream cheese and sour cream base and then topped off with classic taco toppings, everyone is going to love this easy dip!

Easy Taco Dip

oz brick-style cream cheese (softened

sour cream ((450 grams))

Tablespoons taco seasoning ((this is

lettuce

Roma tomatoes (seeds removed, chopped into small pieces)

olives ((65 grams))

jalapenos, pickled or fresh (for topping, optional)

sharp cheddar or mexican cheese ((145 grams))

Corn chips (for serving)

Combine softened cream cheese and sour cream in a large bowl and stir together until creamed and well-combined (I like to use my electric mixer just to make sure there are no lumps).

Add taco seasoning and stir well.

Spread mixture evenly into a 9-10" pie dish.

Top mixture with shredded lettuce, chopped tomatoes, olives, jalapenos (if using) and finally evenly sprinkle with shredded cheese.

Taco dip can be served immediately or can be covered and stored in the refrigerator until ready to serve.

https://www.youtube.com/watch?v=j012NspWFwA

This Easy Taco Dip is a super simple dip that’s loaded with flavor and is a guaranteed hit at any cookout this summer.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/easy-taco-dip/

Ingredients

16 oz brick-style cream cheese softened to room temperature (455g)
2 cups sour cream (450g)
4 Tablespoons taco seasoning (this is a 1 oz packet of premade taco seasoning or you can use your favorite homemade recipe) (30g)
1 cup finely chopped lettuce
4 Roma tomatoes seeds removed, chopped into small pieces
1/2 cup sliced olives (65g)
sliced jalapenos, pickled or fresh for topping, optional
1 1/4 cup finely shredded sharp cheddar or mexican cheese (145g)
Corn chips for serving

Instructions

Combine softened cream cheese and sour cream in a large bowl and stir together until creamed and well-combined (I like to use my electric mixer just to make sure there are no lumps).
Add taco seasoning and stir well.
Spread mixture evenly into a 9-10" pie dish.
Top mixture with shredded lettuce, chopped tomatoes, olives, jalapenos (if using) and finally evenly sprinkle with shredded cheese.
Taco dip can be served immediately or can be covered and stored in the refrigerator until ready to serve.

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How to Make Taco Dip

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Hot Spinach and Artichoke Dip

thawed, chopped frozen spinach

thawed, chopped frozen artichoke hearts

cream cheese

Parmesan

red pepper flakes

Hot Spinach and Artichoke Dip; Alton Brown

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I see a LOT of whining about how "bland" this is. But it's easily customizable. I add a teaspoon each of garlic powder, crushed rosemary, black pepper, crushed red pepper, Italian seasoning and a few tablespoons of grated onion. Sometimes I use a full cup of parmesan-romano cheese. Sometimes I top the dip with sliced almonds, which gives it a toasty, nutty crunch. When you consider the over-salted tortilla chips, pita chips and other delightful conveyances for this creamy dip, it's probably best to leave it somewhat "bland" and let people "doctor it up" to their own tastes. One of my all-time faves! For an interesting twist, try stuffing this dip into butterflied chicken breasts and baking it. YUM!!! :)

Good base recipe. I sauteed the spinach and artichokes with butter, red onion, minced garlic. Seasoning with garlic powder, onion powder, salt, black pepper and red pepper flakes. Adding this to the sour cream, Parmesan, mayo and cream cheese. I also added bacon and topped with cheddar Jack cheese and baked it. Yummy served in a bread bowl. 

Easy and delicious. Followed the recipe with two exceptions. Following the readers advice, I used one jar of marinated artichoke hearts. I left out the salt.

I wanted to use up fresh spinach, so I just chopped it, simmered it until it was completely wilted, then strained it well and mixed it into the dip. Imo it tasted just as good, if not better than the frozen. Served with pecan nut-thins, it was amazing :)<br />

Simple, easy, and perfect.  I have made this multiple times, it's a hit every time.  I'm usually a cook that experiments, but I just don't see any reason to change this recipe at all.  It is perfect as is.  I do usually use shredded parmesan as opposed to grated though.

Ive made this recipe a few times now. I find its best with canned artichokes, frozen spinach, and ground red pepper flakes. It's absolutely delicious!!

Perfect. Don’t change a single ingredient. This recipe is a hit at every party.

Perfect proportions!  One FYI; if you're making it hours in advance, pulse the spinach and artichoke hearts in a processor then just throw it all in a crock pot on high and stir it once about 15 minutes later then turn it to low.  The veggies cook right in the mixture.  No need for that added step.  Recipe is good for about 10 people.  

Couldn't find frozen artichoke hearts, but used canned ones and still turned out great.

Delicious! Excellent combo of flavors and addictingly creamy and salty.

https://www.foodnetwork.com/videos/hot-spinach-and-artichoke-dip-0135297

Alton deconstructs a favorite party appetizer: spinach and artichoke dip.

Learn the secret to restaurant style salsa at home. It is way easier than you think! 

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