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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Easy Chicken, Bacon and Ranch Sliders

I recently told one of my friends about the amazing Rhodes Warm-N-Serv Rolls and her family has been enjoying them ever since.  The other night she said they made hamburgers for dinner, but didn't have any buns, so they pulled these rolls out of the freezer, baked them and then had hamburger sliders for dinner within 15 minutes.  That got me to thinking of all the yummy sandwiches that could be made using these delicious Warm-N-Serv Rolls.

One of my favorite combos is bacon, ranch, chicken and cheese.  You can't go wrong with that, right! So, I threw all of the ingredients together and made Chicken, Bacon, Ranch Sliders and let me just tell you that these 5-Ingredient sliders are so dang good.  The soft buttery roll paired with the creamy ranch, crisp bacon, melty cheese and tender chicken is guaranteed to be a huge hit.   

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

First, get all of your ingredients ready.  You will need baked Rhodes Warm-N-Serv Rolls, cooked bacon, cooked breaded chicken tenders, sliced cheese and ranch dressing.  

Slice the baked rolls in half, spread ranch over each half of each roll.  Then, top one half of each roll with sliced cheese.  

Top one half of each roll with sliced bacon.  

Cut the breaded chicken tenders in half.  Top one half of each roll with half of a chicken tender.  Place the tops onto each roll.  Place in a warm oven for a few minutes until the cheese is melted.  Serve.  

#RhodesBread #RhodesRolls #completethemeal

Easy Chicken, Bacon and Ranch Sliders

From: Jenn@eatcakefordinner

(Printable Recipe)

6 Rhodes Warm-N-Serv Dinner Rolls

1/4 c. ranch dressing, plus more for serving

3 large slices Pepper Jack cheese (or your favorite cheese)

3-4 slices bacon, cooked

3 frozen breaded chicken tenders, baked

Bake Rhodes Warm-N-Serv Rolls according to package directions.  When finished baking, slice rolls in half and spread ranch dressing over each half.  Cut or tear the slices of cheese into fourths.  Place two pieces of cheese onto one half of each roll.  Tear the bacon into smaller pieces and divide between one half of each roll.  

Cut the cooked chicken tenders in half and place one half onto each half of each roll.  Place tops onto each roll and place in a warm oven until the cheese is melted, about 2-3 minutes.  Serve with additional ranch dressing, if desired.    

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

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

I know I say this a lot, but this Pumpkin Spice Cinnamon Roll Cake is seriously one of my favorites.  It's Fall comfort food at it's finest.  Seriously, this is DIVINE.

I usually wait until September to start posting pumpkin recipes, but we are close enough, right?  I couldn't wait any longer to share this with you.  

This Cinnamon Roll Cake is ooey, gooey, soft and chewy.  Pretty much everything you could ask for in a cinnamon roll, but instead of individual rolls, you get one giant cinnamon roll cake.  With each bite you get a hint of clove, cinnamon, nutmeg and pumpkin.  It tastes incredible on day one and it's even delicious on day two.  On day two, just pop a slice in the microwave for 15 seconds and you are good to go.  Add this to your must make list immediately.   

Let me show you how easy this is to make . . .

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, butter, cinnamon, pumpkin pie spice, brown sugar, cream cheese, pumpkin puree, vanilla, salt and powdered sugar.  

Combine all thawed dinner rolls into one large ball and place on a lightly floured surface.  

Roll out dough ball into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work.  Brush softened butter over dough and then sprinkle with pumpkin pie spice, cinnamon and brown sugar mixture.  Cut dough into roughly 6 (1 3/4-inch) strips, cutting lengthwise.    

Roll up the first strip of dough into a cinnamon roll and place in the center of a large skillet or pie plate that has been sprayed with cooking spray.  

Take the next strip and wrap around the roll, pinching the ends together to seal.  It will get a little messy, but it's okay.  

Continue wrapping the remaining strips around the roll until no strips remain.  You can leave the excess brown sugar crumbles in the pan, because it will stick to the cake as it rises.  Or, you can scoop up the excess and sprinkle on top of the cake.  

Spray plastic wrap with cooking spray and loosely cover the cake.  Allow to rise in a warm place until doubled in size.  This takes around 60-90 minutes.  When doubled in size, remove plastic wrap and bake in a preheated oven until golden brown.   

Meanwhile, prepare the pumpkin icing.  Remove baked cinnamon roll cake from oven and allow to cool for 15 minutes.  Then, spread the glorious pumpkin icing over the entire surface of the cake.  Slice and serve or allow to cool then serve.  

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

From: Jenn@eatcakefordinner

(Printable Recipe)

15 Rhodes dinner rolls, thawed but still cold

Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon

Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt

Place 15 frozen dinner rolls into a 9x13-inch pan, cover, and refrigerate overnight (or 8-10 hours).  In the morning, combine all 15 thawed dinner rolls and form into a ball.  Place dough ball onto a lightly floured surface.  Roll out into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work just fine.  If dough resists being rolled out, allow it to sit for 5 minutes or so and then try again.  

For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside.  Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture.  Press mixture into dough slightly.  Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise.  Take first strip and roll it into a cinnamon roll.  Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray.  Take the next strip of dough and wrap around the roll, pinching together ends to seal.  Repeat with remaining strips of dough until no strips remain.  There will be brown sugar mixture in the skillet and that's okay.  It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.  

Spray plastic wrap with cooking spray and cover cake.  Allow to rise in a warm place until doubled in size, around 60-90 minutes.  When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes.  If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking.  Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface.  Slice and serve.  

For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined.  Add the powdered sugar and pinch of salt and mix until creamy.  Spread over warm cinnamon roll cake. 

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

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.  

Cream Cheese Stuffed Mini Peppers

I was at the grocery store the other night, after a long day of work, and I was not in the mood to cook dinner.  So, I picked up some chicken tenders, potato wedges and fried jalapeño poppers from the deli.  I had no idea if I was going to like the jalapeño poppers, but when I got home and took a bite . . . oh man . . . it was so good and it wasn't too spicy.  That got me thinking about how I could create an easy homemade version.

I decided instead of dipping stuffed peppers in batter and then deep frying them, I could wrap them in Rhodes Dinner Rolls, brush with melted butter and bake them.  Think about it, a crisp sweet mini pepper, stuffed with a creamy filling all wrapped in a buttery strip of dough and baked to perfection.  

They turned out SO DANG GOOD.  I could probably eat the entire batch by myself.  The flavor is incredible.  I have been thinking about these since I first made them and I have been dying to make them again.  You have really really got to try this recipe, I know you will be glad you did.

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

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, cream cheese, shredded cheese, green onions, butter, a little Worcestershire sauce (not pictured) and mini sweet peppers.  

Wash and dry all of the mini peppers and then cut in half lengthwise and remove the ribs and seeds.  I left the stem on mine, but you can cut it off if you prefer.  

Combine cream cheese, shredded cheese, green onions and Worcestershire sauce and fill each pepper with creamy mixture.  

Combine all of the thawed dinner rolls and roll out into a rectangle and cut into thin strips.  

Wrap a strip of dough around each pepper, starting under the pepper and working your way around.  Pinch the ends to another piece of dough.  Brush tops with half of the melted butter.   

Bake in preheated oven until golden brown, remove from oven and brush with remaining melted butter.  Serve.  

Cream Cheese Stuffed Mini Peppers

From: Jenn@eatcakefordinner

(Printable Recipe)

12 mini sweet peppers 
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. chopped green onions
1/3 c. shredded Cheddar cheese
1/4 tsp. Worcestershire sauce, opt.
8 Rhodes Dinner Rolls, thawed but still cold
2 Tbl. unsalted butter, melted

Preheat oven to 350 degrees.  Wash and dry the mini peppers.  Cut in half lengthwise and remove the ribs and seeds (a small paring knife works great for this).  I leave the stems on mine, but you can cut those off, if you prefer.  In a medium bowl, combine the cream cheese, chopped green onions, shredded cheese and Worcestershire sauce and stir until well combined.  Fill each pepper with cream cheese mixture.

Combine all of the thawed dinner rolls and roll out onto a lightly floured surface into roughly a 10''x6'' rectangle.  It doesn't have to be exact, just make sure you have enough space to cut out 24 strips of dough.  Using a pizza cutter, cut 24 thin strips of dough.  You might have extra dough and that's okay. Take a strip of dough and wrap it around the pepper, starting under the pepper and ending under the pepper.  Pinch off any excess dough.  Repeat with remaining peppers and place on a greased baking sheet.  Brush tops of peppers with half of the melted butter. 

Bake in preheated oven for 15 minutes.  Broil at the end to brown the dough, but watch very carefully, so you don't burn the peppers.  Remove from oven and brush with remaining melted butter.  Serve. 

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.

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Strawberry Rolls with Blueberry Cream Cheese Frosting

Hi, did you have a nice Memorial Day weekend?  I had Monday off work and it was so nice.  I grilled chicken, made lemonade and relaxed outside.  I also made a few batches of these Strawberry Rolls.

For something to be totally delicious to me, it must be satisfying both in texture and flavor.  These rolls totally hit the mark on both of those.  I love using Rhodes products, because the texture is always spot-on for me.  These rolls are so satisfying and super yummy.

I filled them with some of my Mom's homemade strawberry jam and topped them with a blueberry cream cheese frosting.  I recently discovered you can buy a tub of blueberry cream cheese and I couldn't wait to try it.  You should be able to find it at your local grocery store by the other flavored cream cheese.  It only has a slight blueberry flavor, but it still tastes great.  If you want a stronger blueberry flavor, try mixing in some freeze-dried blueberries that have been crushed into a powder, like I did with the frosting in this lemon cupcake recipe.

These pretty red, white and blue strawberry sweet rolls would be perfect to make for the 4th of July.

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

First, get all of your ingredients ready.  You will need a thawed loaf of Rhodes White Bread, strawberry jam, cinnamon (optional), powdered sugar, butter, blueberry cream cheese, vanilla and a little salt. 

Roll out the thawed loaf of white bread and spread strawberry jam over the top, leaving a slight border around the edge.  If adding cinnamon, sprinkle it over the jam.  I am a big fan of cinnamon and fruit together, so I like the added taste of cinnamon.    

Roll up, making sure to lift up as you roll, or all the jam will push out.  Some of it will anyways and it will be a little messy, but you can't tell once you smother them in icing. Cut into 8 even rolls.  I like to use a string of dental floss to cut my rolls.  This is what my Mom always did.  

You slide the string under the roll and lift up both sides of the floss and cross in the center and you have a smooth sliced roll.

Allow Rolls to rise until doubled and then bake in a preheated oven until lightly golden.  If you want a stronger strawberry flavor, you can always top with a little more strawberry jam after baking.  Then, spread blueberry cream cheese frosting over the top of the slightly warm rolls.  Garnish with strawberries and blueberries, if desired.   

I am sharing this RECIPE over at the RHODES BLOG today.  Click HERE to get this yummy RECIPE.

This post is sponsored by Rhodes Bread.  All opinions expressed herein 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.