Pretzel Pumpkins

Pretzel Pumpkins have only 3 ingredients, can be made in 10 minutes, and will soon be your new favorite Halloween candy! Pretzel twists are dipped in orange candy coating and topped with a small green candy. It's simple, but it's so good! And since they're so fast to make, it's easy to whip up a few trays for a party or movie night. You can also make this with large pretzels--consider using a piece of green licorice for the stem if you go big! 

• Prep Time: 15 minutes
• Cook Time: 0 minutes

• Total Time: 15 minutes
• Yield: 3 cups pretzel pumpkins

Ingredients:

• 1/2 cup green candy-coated sunflower seeds, or green M&MS
• 12 oz orange candy coating
• 3 cups small pretzel twists

Directions:

1. If you are using green M&Ms, cut them in half and set them aside for now. Prepare a baking sheet by lining it with waxed paper or parchment.

2. Place the orange candy coating in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds to prevent overheating. Take it out of the microwave when there are still a few unmelted bits remaining, and stir until the final pieces melt.

3. Drop the whole pretzel in the coating and submerge it slightly. Use a fork or dipping tools to pull the pretzel out of the candy coating. Let the excess drip back into the bowl, then place it on the prepared baking sheet. While the coating is still wet, press a green candy-coated sunflower seed or half of an M&M into the top of the pretzel to represent the pumpkin stem. Repeat until all of the pretzels are dipped.

4. Place the pretzels in the refrigerator for about 15 minutes to set the coating. Pretzel Pumpkins will keep for up to 2 weeks in an airtight container 

Source: candy.about.com

Roasted Shallot Dip

Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away. Serve with Rosemary Salt-and-Vinegar Chips.

Ingredients:

• 1 1/2 pounds shallots, unpeeled and root ends trimmed
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil
• 1 (8-oz.) container sour cream
• 1 (8-oz.) container mascarpone cheese
• 1/3 cup thinly sliced fresh chives
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of hot sauce
• Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

Directions:

1. Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.

Note: 

 

Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

Source: Marian Cooper Cairns, Southern Living
DECEMBER 2013

Warm Kale-And-Asiago Dip

Bacon and trendy kale update the hot spinach dip.

Ingredients:

• 5 bacon slices, chopped 
• 1 pound fresh kale, stemmed and finely chopped (about 1 bunch)
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine 
• 1 (8-oz.) package 1/3-less-fat cream cheese, softened 
• 1/2 cup mayonnaise
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded Asiago cheese
• 1 cup plus 2 Tbsp. (4 1/2 oz.) shredded fontina or Swiss cheese
• 1 tablespoon red wine vinegar
• 1/4 to 1/2 tsp. dried crushed red pepper 
• 1/4 teaspoon freshly ground black pepper
• Assorted crackers and crudités 

Directions:

1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.

2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.

3. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers and crudités.

Note: 

 

Make Ahead: Prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, and then bake.

Source: Marian Cooper Cairns, Southern Living
DECEMBER 2013

 

Broccoli Salad Dip

Spin the old-school salad into a dip, and pair with everything from crudités to pretzel rods.

Ingredients:

• 1/2 pound fresh broccoli
• 6 ounces cream cheese, softened 
• 2/3 cup low-fat Greek yogurt 
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar 
• 1/4 teaspoon kosher salt
• 4 thick bacon slices, cooked and chopped
• 1/2 cup coarsely chopped cashews
• 1/2 cup (2 oz.) shredded sharp Cheddar cheese 
• 1/3 cup minced red onion 

Directions:

1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.

2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.

Southern Living
SEPTEMBER 2013

Layered Spicy Black Bean Dip

This flavorful recipe has a short ingredient list. Just layer cream cheese, shredded cheese, onions, olives, and tomatoes onto a store-bought black bean dip.

Ingredients:

• 1 (8-oz.) package cream cheese, softened 
• 1 (16-oz.) jar spicy black bean dip
• 1/2 (8-oz.) package shredded Mexican cheese blend
• Toppings: sliced green onions, chopped tomatoes, sliced black olives
• Assorted tortilla and corn chips 

Directions:

1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.

Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.

Source: Marrow Gordon, Birmingham, Alabama, Southern Living
SEPTEMBER 2006

Sausage, Bean, And Spinach Dip

Hot sausage spices up the veggies in this creamy, flavor-packed dip. Serve with corn chip scoops, red pepper strips, and pretzel rods.

Ingredients:

• 1 sweet onion, diced 
• 1 red bell pepper, diced 
• 1 (1-lb.) package hot ground pork sausage
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/2 cup dry white wine 
• 1 (8-oz.) package cream cheese, softened 
• 1 (6-oz.) package fresh baby spinach, coarsely chopped 
• 1/4 teaspoon salt
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1/2 cup (2 oz.) shredded Parmesan cheese
• Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Directions:

1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

Source: Brent Grainger, Birmingham, Alabama, Southern Living
JANUARY 2011

Smoky Ranch Dip

Readers rave about how easy it is to prepare this tasty three-ingredient dip. Chipotle peppers in adobe sauce add a kick to the ranch and sour cream mixture. Serve with potato chips and assorted raw veggies. 

Chipotle peppers in adobo sauce give traditional Ranch dressing a smoky kick. Pair this versatile dip with chicken fingers, wings, carrot sticks, or potato chips at your next tailgate.

Ingredients: 

• 1 (1-oz.) envelope Ranch dressing mix
• 1 1/2 cups light sour cream
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Potato chips or assorted raw vegetables

Directions:

1. Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef.

Source: Matt Caine, Helena, Alabama, Southern Living
SEPTEMBER 2006

Spicy White Cheese Dip

This made-from-scratch dip gets its kick from canned diced tomatoes and green chiles. To prevent the bottom of the cheese dip from burning, we recommend cooking on the LOW setting and holding on the WARM setting when serving.

Ingredients:

• 1 small onion, diced 
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles 
• 3/4 cup milk 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn 
• Assorted tortilla and corn chips 

Directions:

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
2. To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

Southern Living
FEBRUARY 2006

Loaded Baked Potato Dip

Use extra-crispy waffle fries as dippers in this delicious concoction of your favorite baked potato toppers. Don't forget the crumbled bacon and hot sauce.

Ingredients:

• 1 (2.1-oz.) package fully cooked bacon slices
• 1 (16-oz.) container sour cream 
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese 
• 1/3 cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper 
• Serve with: waffle fries

Directions:

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
2. Note: We tested with Oscar Mayer Fully Cooked Bacon.

Southern Living
JANUARY 2011

Spicy Queso Dip

We love the spiciness of this queso, but if you like a milder dip, prepare it with a regular pasteurized cheese product.

Ingredients:

• 1 small onion, diced
• 1 tablespoon oil
• 1 garlic clove, minced
• 1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed
• 1 (10-oz.) can diced tomatoes and green chiles
• 2 tablespoons chopped fresh cilantro
• Tortilla chips

Directions: 

1. Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.

2. Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro. Serve with tortilla chips.

Note: We tested with Velveeta Pepper Jack.

Southern Living
MAY 2011

Southwest Salsa

Forget the jar and treat your guests to the freshness of home-blended salsa. This recipe has small kick, but you can double the jalapeños and red pepper, if desired.

Ingredients:

• 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles 
• 5 pickled jalapeño pepper slices
• 1/4 cup firmly packed fresh cilantro leaves 
• 1/4 cup chopped red onion 
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices 
• Serve with: tortilla chips 

Directions:

1. Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.
2. Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.

Southern Living
JANUARY 2011

Hot Crawfish Dip

Get your mudbug fix with this delicious dip and pair with crusty French bread. In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.

Ingredients: 

• 1/2 cup butter
• 1 bunch green onions, sliced (about 1 cup)
• 1 small green bell pepper, diced 
• 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
• 2 garlic cloves, minced
• 1 (4-oz.) jar diced pimiento, drained
• 2 teaspoons Creole seasoning
• 1 (8-oz.) package cream cheese, softened 
• French bread baguette slices
• Garnishes: sliced green onion, chopped flat-leaf parsley

Directions:

1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Note: 

 

You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.

Southern Living
FEBRUARY 2012

Warm Artichoke-Shrimp Dip

Dip pita crackers and breadsticks in our version of this creamy, garlicky favorite. Serve half of the dip first, keeping the remaining half warm in saucepan.

Ingredients:

• 2 (14-oz.) cans artichoke hearts, drained and chopped
• 1 cup freshly grated Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 cup fine, dry breadcrumbs
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 pound peeled, cooked shrimp, chopped 
• Garnishes: lemon zest; peeled, cooked shrimp 
• Serve with: pita crackers, breadsticks

Directions:

1. Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers and breadsticks.

Southern Living
JANUARY 2011

Blue Cheese Ranch Dip

This dip requires only four ingredients and five minutes prep time. Serve it with carrot and celery sticks, sturdy potato chips, and hot wings.

Ingredients:

• 1 (16-oz.) container sour cream $
• 1 (1-oz.) package Ranch dip mix
• 1 (4-oz.) package blue cheese crumbles
• 2 tablespoons chopped fresh chives

Directions:

1. Stir together sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives. Serve with carrot and celery sticks, sturdy potato chips, and hot wings.

Southern Living
FEBRUARY 2010

Cucumber Sandwich

Ingredients:

1 Cucumber
1 Carrot
1 Stalk of Celery
1 Green Onion
1 Handful of Flat Parsley
1 Lime (squeeze out the juice and set aside)
1 Splash of Vinegar
Dash of Salt and Pepper
The seeds from the Cucumber
1 Aleppo chili (or cayenne)
1 Chicken Breast


Directions:

Peel the cucumber and scoop out the seeds with a tea spoon. Relish: one carrot, one stalk of celery, one green onion, a handful of flat leaf parsley, juice of one lime, the scooped out seeds of the cucumber (one), one tbs olive oil, dash of salt, pepper, and Aleppo chili (or cayenne). Blend 5 second in the mixer to keep it chunky. Taste it and add more lime juice or a splash of vinegar if it is not tangy enough. Slice a chicken breast in thin strips and grill/saute/pan fry them with just a bit of salt and pepper. Place the cucumber on a plate and scoop some of the relish in it to level it, add the grilled chicken strip, scoop some more relish in the middle on top of the chicken and cover it all with the other part of the cucumber. The whole thing can be juicy, so eat it over a plate. When taken for a lunch, just keep it all separate until it's time to eat and build them on the spot.

Source: Internet