Glorious Garlic Chicken

Yogurt is a great addition to many foods. Use it with your cereal, granola, fruit, or just eat it by itself. Plus, the wide variety of flavors will keep you from getting bored.

While you may have enjoyed a yogurt parfait or two in your time, you might not have used it for marinating your meat. And you really should.

Yogurt is full of microbes and lactic acid, both of which help moisturize and tenderize the meat without making it mushy. As Dr. Joseph Frank, a professor of food science at the University of Georgia said, “Lactic acid is a kind of mild acid, it’s not as strong of a sour flavor. It’s reacting with the food in a more gentle way.”

If you want to experiment with yogurt as a marinade or you just want a tasty dish for your dinner, use our Glorious Garlic Chicken recipe below.

Glorious Garlic Chicken


4 Chicken Breast halves

Salt and Fresh Ground Pepper, to taste

2 cups Plain Yogurt

1 package Simply Savory Glorious Garlic Dip Mix

½ cup Panko Bread Crumbs


  1. Place chicken in a large bowl and season with salt and pepper; set aside.
  2. In a separate bowl, combine yogurt and Glorious Garlic.
  3. Pour yogurt mixture over chicken; mix until chicken is thoroughly coated.
  4. Cover with plastic wrap and refrigerate for 4 to 6 hours.
  5. Preheat oven to 375º.
  6. Grease a baking pan with cooking spray.
  7. Remove chicken from bowl and shake off any excess; discard yogurt mixture.
  8. Transfer chicken to prepared baking pan.
  9. Sprinkle panko bread crumbs over chicken breasts.
  10. Bake for 40 to 45 minutes, or until chicken is done.

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Caramel Apple Crepes

Oui, it is time for another delicious recipe!

Though Americans tend to favor sweet, fluffy pancakes, France and other countries in Europe prefer the delicate crepe. For our weekly recipe, we’re giving you a quick and easy way to make delicious Caramel Apple crepes. Filled with a creamy apple pie filling and topped with a cinnamon drizzle, you won’t be able to get enough.

Though we used pre-made crepes in this recipe, you are welcome to find a crepe recipe and make them from scratch! If you do choose to go the homemade route, here are some tips for making Paris-worthy crepes:

  1. Let the batter rest – After mixing, let the batter sit untouched for 30 minutes at room temperature or up to two days in the fridge. This will give your crepes the tender texture they’re famous for!
  2. Use an even temperature – Keep your burner set just under medium and wait until the pan has fully heated before adding the batter for an even cook.
  3. Butter your pan – But not too much! A bit of butter will keep your crepes from sticking and give them an extra buttery flavor.
  4. Use the right pouring technique – Start by pouring the batter in the center of the pan, then tilt your wrist to “drip” the batter in widening circles. Rather than having an inconsistent thickness, your crepes will be perfect all-around!
  5. Wait for the edges to slightly brown – Before you flip, make sure the edges are slightly browned and the top of the crepe has lost its shine. Like pancakes, an undercooked crepe just isn’t the same.

Ready to become a French pâtissier? Let’s get started!

Caramel Apple Crepes


1 pkg. Simply Savory Caramel Apple Dip Mix

8 oz Cream Cheese, softened

8 oz Cool Whip, defrosted

1 package Ready to Use Crepes

1 can Apple Pie Filling

4 tbsp Butter

2/3 cup Brown Sugar

1 tsp Vanilla Extract

1 tsp Cinnamon


  1. Combine the Caramel Apple Dip Mix with cream cheese, then fold in Cool Whip. Refrigerate 2+ hours before using. 
  2. Set the crepes out to come to room temperature.
  3. In a small saucepan, melt butter over medium low heat, and add brown sugar, vanilla, and cinnamon. Stirring constantly, simmer for 1 minute, then remove from heat.
  4. Lay each crepe flat, then add the refrigerated filling down the center of each crepe. Top the filling with 3 apples from the pie filling. Roll the crepe, then flip the crepe over to where the edges of the crepe are underneath to secure the crepe from rolling open.
  5. Drizzle the cinnamon topping over the crepe and serve immediately.

Sundried Tomato & Black Olive Pasta Salad

Pasta salads are a great dish.

Easy to make and packed with flavor, pasta salad can be used for any occasion. Saturday picnics, evening get-togethers, lunch parties, quick dinners — you name it.

So, whether you need a dish for a potluck or your personal enjoyment, use our Sundried Tomato & Black Olive dip mix to make a delicious pasta salad that will please any crowd.

Sundried Tomato & Black Olive Pasta Salad


1 (16 oz.) package of tri-colored rotini pasta

1 pkg. Simply Savory Sundried Tomato & Black Olive Dip Mix

1 cup mayonnaise

1 cup sour cream

2 tbsp. milk

2 (2 oz.) cans sliced black olives

1 cup cubed summer sausage

½ cup chopped pepperoncino


  1. In a large pot of salted boiling water, cook pasta according to package directions, rinse under cold water, and drain. 
  2. In a medium bowl, combine mayonnaise, sour cream, milk and Sundried Tomato & Black Olive dip mix. Whisk together until smooth, set aside.  This will be your dressing for your pasta salad.
  3. In a large salad bowl combine cooked and cooled pasta, black olives, summer sausage, and pepperoncino.
  4. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.
  5. If desired, top with parmesan cheese and crushed Ritz crackers.

What are your favorite pasta salad recipes?

Italian Tomato and Basil Mini Pizza

Mamma mia! What do you do when you want to enjoy a tasty homemade pizza, but you don’t have the time or ingredients for the typical pie?

You try our quick and easy recipe for mini pizzas!

As you’ll see below, our version of mini pizzas require minimal ingredients and fuss. You can assemble them in just a few minutes so you don’t have to keep your hungry mouths waiting for long. Make them for lunch or dinner or as a snack. With this fresh alternative to pizza rolls and bites, you can soothe hangry kids and keep everyone happy!

Italian Tomato & Basil Mini Pizza 


1 packet Italian Tomato Basil Dip Mix

1 (10-count) package Refrigerated Biscuits

2 (8 oz. ea.) packages Cream Cheese, softened

1/2 cup shredded Mozzarella Cheese

Parmesan Cheese for garnish


  1. Preheat oven to 350°F.
  2. Place biscuits in pockets of a greased muffin tin (larger size). Press biscuits flat.
  3. Mix softened cream cheese, Italian Tomato Basil Dip Mix and mozzarella cheese until well blended.
  4. Spoon* approximately 2 tablespoons of cream cheese mixture on top of each pressed down biscuit.
  5. Sprinkle parmesan cheese evenly over biscuits for garnish. Bake for 10 to 12 minutes or until done.

 * If mixture is too stiff, add 1 to 2 Tbsp. milk

Bruschetta Cream Sauce

Bruschetta is a tasty dish that is perfect for use as an appetizer. Often served in Italian restaurants, bruschetta is easy to make! Simply toast a thin slice of Italian bread and top it with pepper, salt, olive oil, tomatoes, and basil. Yum!

We’ve captured the savory taste of bruschetta in a mix you can use as a dip at a party or for seasoning your food. As you prepare to make your family a delicious dinner with our Bruschetta Cream Sauce, read through these fun bruschetta facts!

1. Bruschetta originated in Central Italy in the 15th century and has today become a menu staple in all Italian restaurants and kitchens.

2. Marcella Hazan however believes that the origin of the dish can be traced back to ancient Rome. According to Marcella, olive growers back in ancient Rome would bring the olives to local olive press and use a bread slice to taste the sample of their freshly-pressed oil.

3. Marcella’s belief comes from the fact that the noun Bruschetta is derived from a verb bruscare from Roman dialect. Bruscare literally means ‘to roast over coals’.

4. There may be variations in toppings such as cheese, cured meat, beans, vegetables, mozzarella, or onion.

5. Brustolina grill is usually used to grill the bread. In Italy’s Abruzzo region, bruschetta is made using a type of salami known as ventricina. Ventricina is nothing but pepper and raw pork encased and aged in a pig bladder to form a paste. The paste is then spread on open bread slices and grilled. This in particular is a method of using bread that was becoming stale.

6. Bruschetta is known as fettunta in Tuscany. This variation does not have any toppings except the olive oil. Fettunta is actually served in November and is meant for tasting the season’s first oil.

Bruschetta Cream Sauce


3 tbsp. Butter

1 cup Heavy Cream

½ cup Shredded Mozzarella Cheese

1 package Simply Savory Bruschetta Dip Mix


  1. Heat the butter and cream in a saucepan over medium heat until almost boiling, but do not boil. 
  2. Add the mozzarella cheese and stir until melted. 
  3. Remove from the heat, and whisk in the Bruschetta. 
  4. Serve over pasta, chicken, or steak. 

Chocolate Peanut Butter Cup Cheesecake

Some things just go together perfectly.

Peas and carrots. Peanut butter and jelly. Eggs and bacon. French fries and a Wendy’s Frosty.

Anyone else tempted to find the closest Wendy’s?

If you want to save yourself a trip, we recommend making this week’s recipe instead. It features our fan-favorite Chocolate Mousse dip and another perfect combination: chocolate and peanut butter!

As if that wasn’t enough, this recipe combines these flavors into a rich and creamy cheesecake that rivals the Cheesecake Factory’s best. Ready to give it a try?

Chocolate Peanut Butter Cup Cheesecake 


1 pkg. Simply Savory Chocolate Mousse Dip Mix

8 oz. Cream Cheese, softened

8 oz. container Cool Whip, defrosted

10 – 15 Mini Peanut Butter Cups, quartered

1 (9-inch) prepared Graham Cracker Pie Crust

6 – 8 Mini Peanut Butter Cups for garnish


  1. With a hand mixer, combine together the Chocolate Mousse dip mix with the softened cream cheese. 
  2. Fold in the Cool Whip. 
  3. Fold in the quartered peanut butter cups. 
  4. Spread the mixture into the graham cracker pie crust. Refrigerate for at least 2 hours. 
  5. Garnish each slice with a mini peanut butter cup before serving, if desired.

Carrot Cake Cupcakes

Carrot cake is often a controversial dessert. For many, the poorly made desserts of their childhood create an undeserved dislike of this delicious treat.

Our Carrot Cake dip is a great way to discover the yumminess of this dessert. Even better, we’ve developed an easy way to replicate the flavors of carrot cake without having to deal with the complications of a traditional recipe.

Use our Carrot Cake Cupcake recipe below to introduce your family to a new favorite – one you can’t help but adore!

Carrot Cake Cupcakes


1 pkg. Simply Savory Carrot Cake Dip Mix

1 pkg. Yellow Cake Mix

2 Eggs

1 cup Water

1/3 cup Oil

1 cup Sour Cream

Cream Cheese Frosting, optional


1/2 cup Butter, softened

8 oz Cream Cheese, softened

4 cups Confectioners’ Sugar

2 tsp Vanilla Extract


  1. Preheat the oven to 350°F. 
  2. Place all of the cupcake ingredients into a large bowl. Blend the ingredients with an electric mixer for 1 – 2  minutes. 
  3. Place muffin liners into a standard size muffin tin. Pour batter into liners, filling only to 3/4 full. 
  4. Bake for 35 to 45 minutes or until done. Cupcakes are done when a toothpick is inserted into the middle and comes out clean. 
  5. While the cupcakes cool, make the cream cheese frosting. Beat butter and cream cheese together until well blended. 
  6. Add the powdered sugar and vanilla, and beat until creamy.
  7. Once the cupcakes are cooled, top them with the cream cheese frosting or enjoy them however you prefer!

Spicy Layered Mexican Dip

What’s better than dip? More dip!

Okay, we might be a little biased.

Even so, few things make a better snack or shareable party dish than chip dip. For our weekly recipe, we’re showing you how to make our The Three Amigos dip even more delicious – by giving it more layers!

This spicy dip is perfectly complemented by guacamole, salsa, refried beans, and more. With all of these delicious, Mexican-inspired flavors, you won’t be able to stop eating!

Spicy Layered Mexican Dip 


1 (15 oz.) can Refried Beans

1 cup Guacamole

1 cup Simply Savory The Three Amigos Dip, prepared according to dip directions

1 cup Salsa

1 (4.25 oz.) can Black Olives, chopped or sliced, drained

1 (8 ounce) package Shredded Cheddar Cheese

1 Jalapeno Pepper, seeded and diced, optional 


  1. In a clear pie pan, or similar dish, spread a layer of refried beans. Top the beans with the guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.  
  2. Spread The Three Amigos over the layer of guacamole. Cover The Three Amigos layer with salsa, then top with black olives and grated cheese. If desired, garnish the layers with the jalapenos.
  3. Serve with corn chips or tortilla chips for dipping.

Divine Dill Cedar Plank Salmon

The key to amazing salmon is the way you cook it. Our cedar plank salmon combines the fresh herb taste of our Divine Dill dip with moist, flaky salmon — you won’t be able to make it any other way again!

Before we get into our recipe, let’s go over some cedar plank tips. This is a fairly simple method, but it’s important to make sure you know what you’re doing to avoid problems.

Plank Preparation: Prior to using your plank on the grill, it should be soaked to increase moisture, resist burning, and extend the life of the plank.  The longer the plank is soaked, the better the results.  Soaking time can be shortened by using hot water.

 Soaking the Plank:

1. Begin by rinsing the plank.

2. Fill the kitchen sink, or a container large enough to fit the plank into with water. 

3. Submerge the entire plank in water, placing a weight on it to prevent it from floating to the top. 

4. Soak in water for at least two hours and up to 24 hours. 

Preheating the Plank: After the plank has been soaked it must be preheated to control warping, sterilize the wood surface, and enhance flavor.

1. Start by preheating your grill to a medium-high heat, approximately 425° F.

2. Place the plank on the grill, approximately 8 inches away from the flame, and close the lid.  If you do not have control over the plank height, closely monitor the grill during preheating and cooking.

3. After 3 to 5 minutes, the plank will be lightly charred on one side and possibly bowed.  Open the grill, flip the plank over, reclose the grill lid, and heat for 1 to 2 minutes.  Continue flipping the plank and grilling for 1 to 2 minutes, until the plank flattens out.

4. Use the plank immediately after preheating.

Cedar Plank Salmon


4 – 6 lbs. of Salmon

6 oz Lemon Olive Oil

1 package Simply Savory Divine Dill Dip Mix

Cedar Planks, prepared for grilling

Lemon Wedges, optional


  1. Mix the Divine Dill with the lemon olive oil and let sit for 5 minutes.
  2. Remove the skin from the salmon fillets, and remove any remaining bones. Rinse under cold running water and pat dry with paper towels. 
  3. Brush the tops of the planks with the olive oil mixture. 
  4. Lay the salmon (on what was the skin-side down) on the pre-heated cedar planks. 
  5. Baste the salmon with the olive oil mixture, and salt as desired. 
  6. Cover the grill and cook on medium until the internal temperature of the salmon reaches 135° F. Cooking time will vary between 15 and 30 minutes, depending on the thickness of the salmon. 
  7. During cooking, check periodically to make sure the planks are not on fire. Keep a spray bottle of water close by to extinguish any flames. 
  8. Remove the planks from the grill carefully, as the planks are very hot!
  9. If desired, serve the salmon right off the plank and garnish with lemon wedges.

Smoky Onion Burgers

Burgers are one of the best, most versatile foods you can find. They’re listed on the menus of the fanciest restaurants and available for cheap at any high school sports event. You can use a simple frozen patty or create your own patties from scratch.

For this week’s recipe, we’re giving you an easy way to make gourmet burgers in your own kitchen. Mixing our Smoky Onion dip mix into both the meat and a tasty sauce makes this recipe a flavor-packed hit. You can also add your favorite toppings to these burgers for the perfect finish. Like our favorite burger royalty says, “Have it your way.”

Smoky Onion Burgers


1 cup Mayonnaise
1 pkg Simply Savory Smoky Onion Dip Mix, unprepared, divided
1 lb Ground Beef
4 Hamburger Buns


  1. Stir together the mayonnaise with 1 1/2 Tbs. Simply Savory Smoky Onion to make Smoky Onion Mayonnaise.  Refrigerate until needed.
  2. In a medium, bowl, mix together the remaining Smoky Onion Dip Mix with the ground beef, until blended well.
  3. Form the mixture into 4 equal-sized patties.
  4. Grill patties over medium heat until cooked as desired.
  5. Serve the Smoky Onion Mayonnaise with the burgers to use as a condiment.