The BEST Homemade Dill Pickle Dip

Growing up, we always seemed to have a small carton of that store-bought pickle dip in the fridge.  Do you know what I'm talking about?  It came in a small little plastic tub and you would find it in the refrigerated section by the cheese.  I don't think they even make it anymore.  My family loved it.

This homemade version is SO much better and it makes a ton, so you have plenty to share.  This is such a great dip idea to make for The Big Game that is coming up.  Serve it with your favorite potato chips and you are good to go.  

What I love about this dip, is that you chop the pickles so fine that there aren't any big chunks and it adds so much more pickle flavor.  So, little kids even love it. . . seriously.  

You might also like:

3-Ingredient Ranch Dip

Cheesy Onion Dip with Baked Garlic Wedges

Green Chile Jalapeño Cheese Bread

Copycat Fritos Bean Dip

Out of This World Corn Dip Made a Little Lighter

Easiest and Best Blender Salsa

The BEST Homemade Dill Pickle Dip
From: Kim
(Printable Recipe)

1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)

In a medium bowl, beat cream cheese until smooth.  Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside.  Add the pickles to a food processor and pulse until finely chopped.  If you don't have a food processor, just finely chop them by hand.  Stir finely chopped pickles into dip and stir until combined.  It will seem runny, but it thickens as it's chilled.  Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables. 

3-Ingredient Ranch Dip

I'm sure you have all had the classic ranch dip with sour cream and ranch mix, but I bet you have never had this version of that dip.  By adding cottage cheese, it takes it up to another level.  Plus, you get all that added protein from the cottage cheese.  

This is my current favorite snack.  I have already made it three times in the last month.  I started out eating this with potato chips, which is my favorite, but in an attempt to be a little more healthy now that it is Summer, I have been eating it with sliced cucumber and celery sticks.  Both ways are really really good.  I've also make it with both full-fat ingredients and low-fat ingredients and I love it both ways.  Use whatever you prefer.  

This makes a lot of dip, so it's great to take to a party or just keep it on hand to snack on during the Summer.  It's nice and cool and totally satisfies.  

You might also like:

Grilled Corn Salsa

Southwestern Ranch Dip

Copycat Fritos Bean Dip

Grandma's Homemade Ranch

3-Ingredient Ranch Dip
adapted from: Amy D.
(Printable Recipe)

1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
1 (1 oz.) packet dry ranch dressing mix

Stir together all ingredients until well combined.  Refrigerate for at least one hour or more before serving.  Serve with chips, vegetables or crackers.

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:

Cinnamon Sugar Wedges with Cream Cheese Dip

Skinny Green Chile and Roasted Red Pepper Dip

Cream Cheese Stuffed Mini Peppers

Blackberry Jam Sweet Rolls with Cream Cheese Frosting

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. 

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Spinach Artichoke Dip Stuffed Rolls

I am such a sucker for warm dips, but it's sooooo easy to get carried away and eat way too much.  With these single serve stuffed rolls, it makes it much easier to control your portion size.   

Rhodes Warm-N-Serv Soft Yeast Rolls are one of my favorites.  I always have these on hand.  Seriously, you can just pull them out of the freezer, brush with melted butter, bake and eat.  That's it, no waiting for rolls to rise.  In less than 15 minutes, you can have really delicious warm rolls on the dinner table.  

Today, I used these delicious rolls as the mini bread bowls for some warm spinach artichoke dip.  Since the rolls don't take very long to bake, I cooked the spinach artichoke dip first to ensure it was nice and warm.  If you have a favorite dip recipe, feel free to use that instead.

You will love biting into these warm buttery rolls to find a creamy and flavorful dip inside.     

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes Warm-N-Serve Soft Yeast Rolls, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, parmesan cheese, shredded cheese, melted butter and a little olive oil.  

Slice the top of your thawed rolls off and scoop out the center.  Make sure to leave a good border around the edge though, because that bread mixed with the dip is what makes it so good.  

Prepare the spinach artichoke dip and fill each roll with 2-3 Tablespoons of dip.  

Top each roll with some shredded cheese.  I used Cheddar because I always have that on hand, but you can use any flavor you desire.  Mozzarella and Pepper Jack would be delicious.  When the cheese melts, it helps the top stick on.  

Place the tops back onto each roll and brush with melted butter.  Bake and serve.  

I am sharing this savory recipe over at RHODES BLOG today.  Click HERE to get this delicious RECIPE.

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

Cinnamon Sugar Wedges with Cream Cheese Dip

I have a fantastic appetizer to share with all of you today.  If you were to serve this at a party I was at, I would be your new best friend . . . just sayin  :)  

I have always been a sucker for cinnamon sugar breadsticks dipped in cream cheese frosting.  Growing up, there was a local pizza place that served big, thick and chewy cinnamon sugar breadsticks that came with cream cheese frosting to dip them in.  These were my absolute favorite and I was so sad when they closed their doors.  I occasionally will make a copycat version of those breadsticks at home, but sometimes I want something a little easier.  These cinnamon sugar wedges are way easier than breadsticks, because you don't have to shape them into breadsticks and you don't have to let them rise.  

From start to finish (including baking and photographing), I was done in one hour.  That is super fast. This treat is so yummy and one of my favorites.  The cinnamon sugar wedges are soft and chewy and the cream cheese dip is rich and velvety and delicious.  Perfect combo.    

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes dinner rolls, cinnamon, sugar, cream cheese, butter, vanilla, powdered sugar, milk and a little salt. 

Grease two large baking sheets and set aside.  Roll out thawed dinner rolls into a circle and place 6 onto each large baking sheet.  Brush tops of each circle with melted butter.  

Sprinkle tops of each circle with a generous amount of cinnamon and sugar.  

Bake until lightly browned and then cut into wedges.  I like to cut each circle into eight triangles.  Dunk into prepared cream cheese dip and enjoy.  

Cinnamon Sugar Wedges with Cream Cheese Dip

From: Jenn@eatcakefordinner

(Printable Recipe)

12 Rhodes Dinner Rolls, thawed 

1/3 c. sugar

2 tsp. cinnamon

3 Tbl. unsalted butter, melted 

Cream Cheese Dip

4 oz. cream cheese, room temperature

4 Tbl. unsalted butter, room temperature

1 1/2 tsp. vanilla extract

1 1/2 c. powdered sugar

1 Tbl. milk

pinch of salt

Preheat oven to 350 degrees.  Grease two large baking sheets with cooking spray and set aside.  Roll out each thawed roll on a lightly floured surface into a thin circle.  Place 6 circles onto each baking sheet.  Brush tops with melted butter.  Combine 1/3 cup of sugar and 2 teaspoons of cinnamon and generously sprinkle over the top of each buttered circle.  Bake in preheated oven for 10 minutes.  Circles will be slightly puffed and golden.  Remove from oven, cool for a few minutes, and then cut into triangles.  I like to cut each circle into 8 triangles.  Serve with cream cheese dip.

For the Cream Cheese Dip:  Combine cream cheese and butter in a medium mixing bowl and mix until smooth and creamy.  Add the vanilla, 1 cup of powdered sugar, milk and salt and mix until combined.  Add the remaining 1/2 cup of powdered sugar and mix until well blended.  If it's too thick for your liking, add a tiny bit more milk.  Refrigerate until ready to serve, but remove from refrigerator about 20 minutes or so before serving.  

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

My Top 8 Appetizers, Dips and Sides of 2016

#1 Jalapeno Popper Twice Baked Potatoes

I have always said I could eat My Favorite Twice Baked Potatoes every single day for the rest of my life.  Well, these potatoes have been added to that list too.  I LOVE these Jalapeño Popper Potatoes. I always make extra, so I can eat them for a few days in a row.  

#2 Skinny Green Chile and Roasted Red Pepper Dip

I am a huge dip person and I love that I was able to make this dip a little healthier.  It sure doesn't taste like a lighter dip and I can eat the whole pan of this by myself.  

#3 Mango Salsa

Who knew mango salsa was so dang good?  This immediately became a favorite after my first bite.  I made this salsa so many times last Summer.  

#4 Cheesy Stuffed Garlic Parmesan Breadsticks

Wow.  That is what I have to say about these breadsticks.  The flavor and the texture are both incredible.  Dip them in alfredo sauce and you will be in heaven.  

#5 Green Chile Jalapeño Cheese Bread

A warm, gooey, cheesy bread.  What's not to love?  I could eat this comforting bread for dinner and be completely satisfied. 

#6 Chocolate Toffee Apple Dip

This sweet apple dip is so addicting.  Between my apple trees and my parent's apple trees, we had a TON of apples this year.  This dip was the perfect thing to dip those apples in and dare I say, I would pick this over dipping apples in caramel?

#7 Grilled Corn Salsa

We eat a lot of salsa in the Summer with our fresh garden tomatoes and this recipe is fantastic.  It makes a big batch and it tastes good for days.

#8 Cinnamon Sugar Candied Nuts
These are so hard to stop eating once you start.  If you were to ask my family their #1 recipe for this category, they would pick these nuts.

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Chocolate Toffee Apple Dip

Fresh hand-picked apples right off the tree are so crisp and sweet and a delicious snack.  Between my house and my parent's house, we have 7 apple trees.  That is a lot of apples for us to eat.

I usually eat the apples plain, but I was feeling like something sweet to dip them in.  I had some chocolate toffee bits leftover from this Chocolate Zucchini Poke Cake and it was time to use them up.  Adding them to this dip was the best decision ever.  This dip is DIVINE.  I think I could have eaten the whole bowl by myself.  Luckily, there were some other people around to share it with :)

On day one the toffee bits are slightly crunchy and on day two they have dissolved into the dip and make the dip have a stronger toffee flavor.  I like it both ways.  

You have got to try this thick and creamy apple dip.

You might also like:

Snickers Caramel Apple Salad

Mini Apple Pie Cups

Apple Cinnamon White Cake
Orange Cream Fruit Dip

Chocolate Toffee Apple Dip
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (8 oz.) pkg. cream cheese, softened
6 Tbl. brown sugar, or to taste
1 tsp. vanilla
1/4 c. Heath Chocolate Toffee Bits, plus more for garnish 
sliced apples, for serving

In a medium bowl, combine cream cheese, brown sugar and vanilla and mix using a hand mixer until smooth and creamy.  Stir in the toffee bits by hand.  Garnish with more toffee bits.  Serve with sliced apples.  Keep leftover dip refrigerated. 

Jenn's Notes: The chocolate toffee bits are found in the baking aisle by the chocolate chips. 

Grilled Corn Salsa

I love making salsa when I have fresh garden vegetables.  My garden is currently over-flowing with tomatoes and corn and making salsa was the perfect way to use up some of those delicious, flavorful veggies.  

This salsa is so so good and super addicting.  You will reach for chip after chip to scoop up mounds of salsa bite after bite.  Grilling the corn and bell pepper on an outdoor grill is so easy and it keeps you from having to heat up the house by turning on the oven to roast the pepper and boiling some water to cook the corn.  The corn adds some amazing texture to this salsa and the Italian Dressing adds some great flavor.  It does get a little runny as it sits, so you can always drain out the excess liquid if you prefer.  This makes a big batch of salsa and it tastes great for days and days.

Serve with chips, on tacos, quesadillas, chimichangas, taquitos and anything else you can think of.  

You might also like:

Mango Salsa

Pineapple Avocado Salsa

Rosalie's Salsa

Grilled Corn Salsa
From: Jenn@eatcakefordinner
(Printable Recipe)

6 ears corn 
1 red bell pepper
1/2 c. finely chopped red onion
6 large tomatoes, seeds removed and diced
1/3 c. chopped cilantro, or to taste
8-10 slices jarred jalapeños, finely chopped, opt.
1 (.7 oz) pkg. Good Seasons Italian Dressing Mix
1/4 c. vinegar
3 Tbl. water
1/4 c. olive oil

Preheat outdoor grill to around 450 degrees.  Remove husk from ears of corn and spray corn lightly with cooking spray.  Place corn and red bell pepper on preheated grill.  Grill until charred, rotating every few minutes (it takes around 10-15 minutes total).  Remove from grill and place bell pepper in a zip-lock bag, sealing to allow the the pepper to steam.

Cut the corn kernels off the cob and add to a large bowl along with the chopped onion, diced tomatoes, cilantro and jalapeños.  Remove bell pepper from zip-lock bag and peel off the charred layer.  Remove ribs and seeds from pepper and chop.  Add chopped pepper to the bowl with the corn.  In a separate small bowl, combine the Italian dressing mix, vinegar, water and oil and stir until well combined.  Pour over salsa and stir until everything is evenly coated in dressing.  Serve.  Refrigerate leftover salsa.   

Jenn's Notes: The Italian Dressing Mix is found down the salad dressing aisle, by the packets of ranch dressing mix. 

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Mango Salsa

I cannot seem to get enough mango salsa this Summer.  Who knew it was seriously so good!!  It might seem a little weird making a salsa without any tomatoes, but you don't even miss them.  I have been eating this salsa plain with chips, on top of quesadillas, on tacos and a few other dishes.    

It's sweet, but has a slight kick at the end and leaves just a little tingle on your tongue.  If you want less of a kick, just add less jalapeños.  I prefer the flavor of jarred jalapeños and that is what I use.  Check out this post for a pic of the jalapeños, if you aren't sure what they are.   

P.S.  If you are not sure how to prep a mango, there are plenty of videos on the internet that will show you how.   

You might also like:

Pineapple Avocado Salsa

Rosalie's Salsa

Easiest Salsa (Blender Salsa)

Mango Salsa
From: Jenn@eatcakefordinner
(Printable Recipe)

2 ripe mangos, diced
1 red bell pepper, ribbed, seeded and chopped
1/4 c. finely chopped onion
8-10 slices jarred jalapeños, finely chopped
1/4 c. chopped cilantro
salt, to taste
juice of 1 lime

In a medium bowl, stir together all ingredients.  Taste and adjust any ingredients, if needed.  Serve.  

Skinny Green Chile and Roasted Red Pepper Dip

Soooooo, I'm kind of addicted to this dip right now.  The flavor is to-die-for.  It has a great green chile cheesy flavor that leaves a tiny bit of heat on the tongue. 

I could eat dips for breakfast, lunch and dinner, so I needed a skinnier recipe.  This recipe uses 1/3-less fat cream cheese and Greek yogurt instead of sour cream or Mayo.  With the brands that I used - one cup of non-fat plain Greek yogurt has only 120 calories.  The same amount of sour cream has 480 calories.  That is saving 360 calories right there.  I also use a pre-shredded Italian Cheese blend that gives a great cheesy flavor and you are able to add less cheese.

No one will have any idea this has a fraction of the calories as other recipes.  It does have a slightly different texture than a smooth dip, but I love it.  It's amazing warm, right out of the oven and it's amazing at room temperature.  It even tastes really good re-heated for a few days.  

You can serve it with tortilla chips, baked tortilla chips, crackers, vegetables or whatever else you can think of.

You might also like:

Out of this World Corn Dip (Made a Little Lighter)

Orange Cream Fruit Dip

Copycat Fritos Bean Dip

Classic Spinach Dip with Greek Yogurt

Skinny Green Chile and Roasted Red Pepper Dip
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (8 oz.) pkg. 1/3 less fat cream cheese, softened
1 c. non-fat plain Greek yogurt
1 (7 oz.) can diced green chiles, undrained
1/2 c. chopped jarred roasted red peppers, patted dry
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/2 tsp. onion powder
pepper, to taste
1/2 c. finely shredded Italian cheese blend
3-4 Tbl. grated Asiago or Parmesan cheese
chopped cilantro, for garnish, optional
tortilla chips, crackers or veggies, for serving

Preheat oven to 350 degrees.  In a medium bowl, stir together cream cheese, yogurt, diced green chiles, chopped roasted red peppers, cumin, garlic powder, chili powder, onion powder, pepper and Italian cheese blend.  Spread into a medium cast-iron skillet or an 8x8-inch baking dish that has been sprayed with cooking spray.  Bake for 30 minutes or until hot and bubbly.  Remove from oven and top with grated Asiago cheese.  Return to oven and broil for a few minutes or until cheese it slightly browned and bubbly.  Garnish with chopped cilantro, if desired.  Serve with tortilla chips, crackers or veggies.