Greek Feta Tzatziki

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A thick and creamy tzatziki that's loaded with feta cheese! It's perfect used as a dip, stuffed into a pita sandwich, or drizzled over grilled chicken.

This is the last recipe from my recent all-things-Greek week, which included this amazing charred eggplant with chermoula and these easy grilled lamb kufta kebabs. This feta sauce was the perfect addition - it can (and probably should!) be made in advance so you can enjoy it over the span of several days. We used it as a dip (with grilled pita bread) and, later in the week, drizzled it over pita pockets stuffed with leftover meatballs.

The key to thick and creamy tzatziki sauce is really squeezing out as much liquid as possible from the cucumber. I use a cheesecloth, like what I use to make cheese, but any clean towel would work. After that step, this sauce is super easy; you don't even need to pull out a food processor - just a bowl!

This tastes better the next day - feel free to whip is up a day or two in advance and really let those flavors come out!

 

Greek Feta Tzatziki
1 medium cucumber, grated
1 cup plain Greek yogurt
2 cloves garlic, minced
1/4 cup crumbled feta cheese, plus more for topping
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
salt and pepper, to taste

Place the grated cucumber in a clean towel and squeeze over the sink to remove as much liquid as possible. Repeat with a new towel if needed. Once dry as possible, place the cucumber in a mixing bowl and add the remaining ingredients. Gently stir until well combined. Taste and adjust seasonings as needed.

Refrigerate until ready to use. Top with additional feta just before serving.

Crockpot Buffalo Chicken Dip

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Everyone's favorite party dip! Creamy, cheesy, and a tad spicy - perfect for game day, New Year's Eve, or birthday parties.

A few years ago I discovered the beauty that is a small crockpot. While I love my large crockpot (and use it much more often), the small one is perfect for dips, appetizers, and even hot chocolate. I added it to my Christmas list and ended up with two! They are so small and handy that I kept them both - which is great for parties!

While I probably could devour a large crockpot worth of this dip, most crowds only call for a smaller amount which is why this recipe works perfect. If you are anticipating a hungry crowd, just double it and pull out your larger crockpot.

This dip isn't new by any means - many of us know it as crack dip (and for good reason!). I originally shared it years ago and thought it needed an update + better photo. And a reminder that if you haven't made it lately, you should.

Crockpot Buffalo Chicken Dip
1 (10 ounce) can chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup hot sauce (such as Frank's Red Hot)
1 cup shredded cheddar cheese

In a 1.5 quart crockpot, combine all ingredients. Cover with the lid and heat to high. Stir every 20 minutes or until the cream cheese is fully melted and the dip is well combined. Reduce heat to low or warm for serving. Serve with chips, baguette slices, or celery.

Source: adapted from Food.com

Smoked Fish Dip

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Tastes just like the dip served at your favorite seafood restaurant! This easy dip takes just minutes to make, and will be devoured in even less!

Not long after relocating to the east coast, we embraced what the natives do and started visiting the beach on a semi-regular basis. Texas does have a beach, but it isn't the top vacation choice for most Texans, our family included. But east coast beaches? Definitely included in the vacation plans of most North Carolinian's.

Our first trip was to Myrtle Beach. Because I loved the movie Shag growing up and it's based in Myrtle, I just had to visit it. And while many would deem it the tourist trip of the coast, I still love it. In North Myrtle Beach there is a seafood restaurant that we stumbled upon. We liked it so much that we usually eat there a couple times every trip. While the food is good, it's the smoked fish dip that keeps us coming back. We fight over the cup they bring to the table and always buy a carton to take to the condo. On our last trip, we ate a carton in the condo and grabbed another on the way home!

Since I haven't been to the beach in a few months (that will be rectified soon!), I was in smoked fish dip withdrawal and went on the hunt for something that tastes similar.

This recipe hit it out of the park! It doesn't just taste similar, it tastes dead on. It's so addictive, it was a huge struggle to leave some for the husband. The fact that you can throw it all in your food processor and have it on a cracker in less than 5 minutes makes it even better.

If you've never had smoked fish dip before, please rectify that soon - and bring me some!

Smoked Fish Dip

5 ounces smoked trout

2 tablespoons sour cream

2 tablespoons mayonnaise

pinch of Old Bay Seasoning

3 drops hot pepper sauce, such as Frank's

3 drops Worcestershire

fresh ground black pepper, to taste

In a food processor, blend all ingredients until the consistency of a spread. Taste and adjust seasonings if needed.

Source: adapted from All Recipes

Crispy Potato Skins

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Restaurant quality potato skins... at home! This easy method promises crispy potato skins in just a few easy steps. Guaranteed to be the hit of your next party!

Though I cook a fair bit, we also eat out quite often and have some "regular" restaurants in our rotation. One of them is a casual restaurant with a huge menu, including some fantastic steaks. Jason almost always orders a steak and I... order potato skins. As my meal. I peruse the menu and usually pick out something else but when push comes to shove (aka, when the waitress shows up), I revert right back to those dang potato skins. On the upside, I'm a cheap date! :)

The key to good potato skins is the crispiness. Without some flipping and broiling, your potato skins are soft sided and, well, like eating a baked potato. Tasty, but definitely not a restaurant style potato skin. This method couldn't be easier and I promise you won't be eating baked potatoes in the end.

The biggest issue you'll have with this recipe is making enough. They will disappear in minutes!

Go ahead... make them for dinner this week.

Crispy Potato Skins

3 lbs small/medium sized russet potatoes*

olive oil

2 tablespoons butter, melted

salt and pepper, to taste

2 cups shredded sharp cheddar cheese

6 slices bacon, cooked until crisp and crumbled

1/2 cup sour cream

2 tablespoons finely chopped fresh chives

Preheat oven to 400.

Pierce each potato with a fork several times. Lightly rub the outside with olive oil and place directly on the oven rack. Bake until a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle.

Cut each potato in half horizontally. Using a spoon, carefully scoop out the flesh, leaving 1/4 inch of the potato in place. Reserve the flesh for another use.

Brush the insides of the potatoes with melted butter and season with salt and pepper. Flip them over and do the same on the skin side.  

Turn the oven to broil.

Place the potato halves skin side up on a baking sheet and broil until the butter foams and the skin starts to crisp, about 2-3 minutes. Pull the baking sheet out and, using tongs, flip the halves over. Return to the oven and broil until the top edges begin to brown, about 2-3 minutes more.

Remove the potatoes from the oven and fill each half with cheese and bacon. Put it back under the broiler and broil until the cheese is melted and bubbly, about 4-5 minutes more. 

Remove and top with sour cream and green onions. Serve immediately. 

*Loose potatoes are typically the larger ones. Pick up a 5 lb bag instead; they are usually smaller. 

Source: adapted from Chow

Parmesan Spinach Dip Poppers

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Love Parmesan Spinach Dip? Try it stuffed into bread, baked, and brushed with garlic butter! The ultimate appetizer that's PERFECT for your Super Bowl party!

My husband loves football. I, unfortunately, do not. Matter of fact, I find it so boring that I fall asleep every time he watches a game. When he's watching one and I need to stay awake, I literally head to another room to watch TV. I can't even sit on the couch and surf the net with it on! It has this entrancing sleep inducing sound to it that I can't resist.

The fact that I'm in a near constant state of sleep deprivation probably doesn't help either :)

I DO pay enough attention to the world around me to know that football is sorta a big deal. Especially when play-offs and the Super Bowl come around. My favorite part of the Super Bowl? Parties with loads of appetizers, of course! Even the commercials are mostly disappointing now.

Every year, I go in search of a fantastic appetizer to bring and this would be the perfect choice! You take the typical ingredients of a hot Parmesan Spinach Dip, stuff it into bread dough, and bake it in garlic butter before brushing on every more garlic butter. My favorite part is the Parmesan crust that forms on the bottom. Drooool.....

It's not diet food but who wants healthy stuff at a football party?

Parmesan Spinach Dip Poppers

1/2 cup butter, melted

1 tablespoon garlic powder

2/3 cup grated Parmesan cheese

1 box (9 ounce) frozen chopped spinach, thawed and squeezed dry

4 oz cream cheese, softened

1 tablespoon Worcestershire sauce

1 can refrigerated French loaf dough

Preheat oven to 350.

Lightly spray a regular size muffin tin. Spoon 1 teaspoon of melted butter into the bottom of each cup. Sprinkle 1/8 teaspoon garlic powder and 1 teaspoon Parmesan on top of the butter.

In a small bowl, mix together the spinach, cream cheese, Worcestershire sauce, 1 teaspoon garlic powder, and 1/3 cup Parmesan. Shape into 12 (1 1/2 inch) balls. 

Open the can of dough and slice into 12 equal slices. Using the heel of your hand, press each piece into a 3 inch round. Place a spinach ball in the middle of each piece of dough and carefully wrap the dough around the ball, pinching the edges to seal completely. Place seam side down in the muffin cups. 

Bake 17-25 minutes or until golden brown. Cool for 2 minutes then carefully run a knife around the inside of each cup to loosen it. Brush each popper with remaining butter and sprinkle with remaining garlic powder and Parmesan cheese. 

Serve warm.

Source: Pillsbury

Roasted Butternut Squash Hummus

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Roasted butternut squash is blended with traditional hummus ingredients to create a super creamy and slightly sweet twist on a classic. The perfect appetizer for your holiday party!

I can't believe it's already December! I hope you all had a lovely Thanksgiving holiday. We had a great meal with some good friends (our family is 1100 miles away), watched lots of movies, did some online shopping, and started decorating the house for Christmas.

Just because the calendar turned December (and therefore "winter") I refuse to stop chowing down on fall bounty - especially squash! Look out - I have several more fall-ish recipes coming your way. Butternut squash is still readily available right through the Christmas holidays so this would be the perfect addition to your appetizer spread. Especially since you can make it ahead of time in just minutes!

Roasted Butternut Squash Hummus

1.5 cups cubed butternut squash (1 inch cubes) 

4 tablespoons olive oil, divided (plus more if needed)

2 tablespoons tahini, stirred well

1 can chickpeas, drained and rinsed

3 cloves garlic, minced

1 teaspoon smoked hot paprika

2 tablespoons lemon juice

10 pitted green olives (with pimento is fine)

salt and pepper, to taste

Preheat oven to 400. Place the squash on a baking pan, drizzle with 2 tablespoons olive oil, salt, and pepper to toss to coat. Spread in an even layer and roast for 25-30 minutes, turning once with a spatula, until squash is tender and cooked through. Allow to cool slightly.

In your food processor, combine the roasted squash, tahini, chickpeas, garlic, paprika, lemon juice, green olives, and black pepper. Process for 15 seconds. Stop, scrape sides, and process again for 15 seconds, drizzling in the olive oil as it runs. Taste and add salt and more pepper if needed. Process until desired smoothness, adding more olive oil if needed.

Serve drizzled with additional olive oil.

Source: inspired by Whole Foods