January 9, 2018

Cheesy Onion Dip with Baked Garlic Wedges

Happy January! How are you all doing?  Today, I have a great appetizer for you just in time for all the  game-day parties you might be having.

This dip is so so good.  Not only is it made a little lighter by using Greek yogurt instead of mayo and sour cream, but it tastes amazing too.  No one will ever know by tasting this, that the majority is made using Greek yogurt.  The only difference is when it's baked, it does have a slightly different texture than if you were to use mayo or sour cream, but it's still creamy and delicious.  If you want to make it even lighter, you could use low-fat cheese.    

You can serve this dip with chips or veggies, but I personally always reach for anything involving bread, especially Rhodes bread.  I love using Rhodes Dinner Rolls to make wedges. I made these Cinnamon Sugar Wedges with Cream Cheese Dip last year and, now, I'm sharing a savory version with you.  The results are always perfect and you end up with soft and chewy wedges with slightly crisp edges that taste incredible.  
You can never go wrong serving a warm dip to a crowd, especially served with these delicious garlic wedges.  

Let me give you a quick breakdown of how easy these wedges are to make:
Place 12 Rhodes Dinner Rolls in a 9x13-inch baking dish and thaw overnight in the refrigerator (or for at least 8-10 hours).
In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  Place on baking sheet and brush with melted butter.  Sprinkle tops with garlic powder and Italian Seasoning.
Bake and cut into triangles.  Serve with dip.  So simple and so flavorful.  
You might also like:

Cheesy Onion Dip with Baked Garlic Wedges
From: Jenn@eatcakefordinner
(Printable Recipe)

Garlic Wedges
12 Rhodes Dinner Rolls, thawed but still cold
3 Tbl. unsalted butter, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Cheesy Onion Dip
2 c. plain Greek yogurt
4 oz. 1/3 less fat cream cheese, room temperature
1 (2 oz.) packet dry onion soup/dip mix
1 c. shredded cheese (I like to use Cheddar and Italian), plus more for topping
2 Tbl. chopped green onions, divided

Place frozen dinner rolls in a 9x13 pan, cover, and refrigerate overnight (or at least 8-10 hours).  In the morning, roll out each dinner roll into roughly a 4''-5'' circle.  I spray my counter with cooking spray and roll out the rolls.  It also works to press the dough out into a circle using your hands.  Spray two cookie sheets with cooking spray and place six dough circles onto each sheet.

Brush tops of each circle with melted butter and then sprinkle with garlic powder and Italian seasoning.  Preheat oven to 350 degrees and bake dough circles for 10 minutes.  If you want them slightly crispier and browned, then broil for a minute at the end.  When done baking, use a pizza cutter and cut each circle into 6-8 wedges.

To make the dip: Stir together yogurt, softened cream cheese and dry onion soup mix until well combined and creamy.  Stir in one cup of grated cheese and one Tablespoon of chopped green onions.  Spread into a greased 8x8-inch baking pan or medium cast-iron skillet.  Top with a little more shredded cheese.  Bake in preheated 350 degree oven for 25 minutes.  Remove from oven and top with the remaining one Tablespoon of chopped green onions, for garnish.  Serve with baked Garlic Wedges.  This is also good served with vegetables.

Jenn's Notes: Do not add any salt to the dip or the garlic wedges.  You will get plenty of salt flavor from the onion soup/dip mix.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

December 22, 2017

Melt in Your Mouth Symphony Fudge

This fudge is DIVINE.  It's so smooth and creamy and really just melts in your mouth.  The flavor is outstanding.  I used the blue Symphony Bars for the chocolate and toffee flavor, so not only is it fabulous from that, but it also has marshmallows in it which give the fudge a slight toasted marshmallow flavor too.

This is the kind of fudge that I should definitely share with other people.  Otherwise, I'll just keep going back for piece after piece and I can't stop.  I am seriously a big fan of this fudge and I love that it's so simple to make.   Today is day four and the fudge is still as smooth and creamy as ever.  

I hope you all have a wonderful Christmas and are able to spend it with friends and family.

You might also like:

Melt in Your Mouth Symphony Fudge
adapted from: Tips from a Typical Mom
(Printable Recipe)

2 c. heavy whipping cream
4 c. sugar
3 (4.25 oz.) Symphony Bars (milk chocolate bar with almonds and toffee)
2 sticks (16 Tbl.) unsalted butter, cut into cubes
1 c. mini marshmallows
2 tsp. vanilla

Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray; set aside.  Add whipping cream and sugar to a large saucepan and whisk until combined.  Make sure to use a large pan or your mixture will boil over.  Heat over medium heat, stirring frequently, until mixture comes to a boil.  Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING.  

Meanwhile, to the bowl of a stand mixer (or large bowl), break up the candy bars and add to the bowl along with the cut up butter, marshmallows and vanilla.  After the sugar mixture has boiled for 10 minutes, remove from heat and carefully pour over the chocolate mixture in the bowl.  Do not scrape the edges of the pan (we don't want sugar crystals in the fudge).  Start mixer on low speed and gradually work your way up to medium speed.  Mix until everything is well combined and mixture is smooth and starts to lighten in color.  

Pour into prepared pan and spread out evenly.  Allow to cool for one hour, then cover and refrigerate until completely cool.  Cut into squares and serve.  I like to store the leftover fudge in the refrigerator and then bring it to room temperature before serving.