Warm Skillet Bread and Spinach Parmesan Dip

Warm Skillet Bread_Simply SavoryOne of the best things about dip is its versatility. You can use sour cream and mayonnaise as your base, or mix it with hummus instead. Need seasoning or marinade for your meat? Use dip mix! Ice cream a little bland? Top it with a dessert dip!

Dip also gives you the freedom to choose your method of dipping. Use potato, pita, or tortilla chips, fruit, veggies, pretzels, or any other edible scoop depending on the occasion.

Some dips also lend themselves to heartier dipping foods, such as this Warm Skillet Bread and Spinach Parmesan dip combination. Make this warm, yeasty bread as the perfect addition to your savory Spinach Parmesan dip and watch as it disappears into hungry bellies!

Warm Skillet Bread and Spinach Parmesan

Ingredients

1 loaf Frozen Bread Dough, thawed

1 package Simply Savory Spinach Parmesan Dip Mix

1 (16 oz.) package Cream Cheese

Parmesan Cheese, grated

Directions

  1. Preheat the oven to 375° F.
  2. Mix the Spinach Parmesan dip mix and cream cheese until blended. Refrigerate for 2 hours.
  3. Cut the bread dough into 16 equal pieces and pinch the edges of each piece together underneath, forming 16 individual balls of dough.
  4. Generously butter your skillet and use a bowl (or 1-inch high piece of aluminum foil) to make a 5 1/2 inch circle in the center of your skillet. Grease with butter or cooking spray.
  5. Place the dough balls along the inside edge of the skillet, fitting them all together, and butter generously. Cover and let rise for 30 minutes, or until puffy.
  6. Remove the bowl/foil from your skillet and completely fill the center with prepared Spinach Parmesan dip. Sprinkle with grated Parmesan.
  7. Bake for 30 minutes, until rolls are golden and dip is bubbly. Optional: Put the oven on broil and sprinkle the rolls with 1/4 cup mozzarella, cooking until cheese is browned.
  8. Serve warm!

Easter Bunny Bread Bowl

Bunny Dip_Easter_Simply Savory GourmetHappy Easter Week!

As you ready the menu for your family’s holiday meal, here’s a fun way to serve your Simply Savory dip: an Easter Bunny Bread Bowl!

We’ve made this recipe with Spinach Artichoke dip, but you can use any one of our dips to enjoy with this adorable bread bowl!

Easter Bunny Bread Bowl

Ingredients

2 (1 lb. loaves) Frozen Bread Dough

1 Egg White

1 tbsp Water

1 package Simply Savory Spinach Artichoke Dip Mix

1 cup Sour Cream

1 cup Mayonnaise

Vegetables for dipping (Carrots, Bell Pepper (red, yellow, or green), Cucumber, Celery, Green Onion, Radishes, Cherry Tomatoes, Kale Leaves and Artisan Lettuce (To line bottom of vegetable tray)).

Directions

  1. Thaw 2 loaves of bread while covered with a clean, damp kitchen towel and cut about ¼ off one loaf.
  2. Roll the freshly cut piece into a ball and flatten slightly. This will be the bunny’s head. Place the head on a non-stick prepared baking pan.
  3. To the remaining ¾ section of the dough, roll it into a ball and then flatten until the dough is shaped into an oval about 6 inches across and 7 inches long. This is the bunny’s body. When placing on the prepared baking sheet, overlap the head and body slightly and pinch together.
  4. Divide the second loaf into four equal sections and roll into balls.
  5. Roll 2 of the newly created balls into long, equal length ropes (about 14 inches long or so) and fold each rope in half. These are the bunny’s ears. Place ears at the top of the head and pinch to the head.
  6. Using the third quarter section of dough, split this section into 2 equal sized portions and roll each into a ball. These are the bunny’s hindquarters. Place these balls at the bottom of the bunny’s tummy for feet and slice with a knife to make it look like toes.
  7. Divide the last portion of bread dough into 3 equal sized pieces. Roll 2 of the pieces into balls. These are the bunny’s front paws. Place paws at the top of the tummy and on each side.
  8. To the last ball remaining, cut off ¼ of this dough for the bunny’s nose. Divide the rest of the remaining dough into 2 equal portions and roll into balls. This will be the bunny’s mouth. Place at the bottom of the head next to each other, with the nose just above the mouth parts. Slice whiskers into the sides of the mouth.
  9. Place dried cherries or raisins or cranberries above the nose where the eyes should be.
  10. Allow bunny-shaped dough to rise for an hour while covered with a damp towel.
  11. When bunny dough has had a chance to rise, generously coat with egg wash (1 egg white plus 1 Tablespoon water). Bake in a preheated 350 degree oven for 30 minutes.
  12. Remove bunny from oven when a toasty brown. Set aside to cool on a wire rack.
  13. While your bunny cools, mix the Spinach Artichoke dip mix, sour cream, and mayonnaise together. Chill for 2 hours.
  14. To serve, place bread bunny on a large platter. Surround bunny with lettuce, kale and fresh vegetables for dipping. Cut out and remove a large circle on the bunny’s belly and fill with Spinach Artichoke dip.

Bayou Cajun Jambalaya

Bayou Cajun Jambalaya_Simply Savory
Photo Credit: Lori L. Stalteri

Jambalaya has been part of Creole fare since the 1700s, when locals began adding their own flavors to the dish. A relatively easy food to make, jambalaya became a favorite for public gatherings. Church fairs, weddings, public rallies, festivals, picnics, and more became the perfect spot for a large, cast iron pot of this spicy Creole/Cajun dish!

Now, jambalaya has become synonymous with Louisiana cooking. Festivals are held every year to crown the Jambalaya World Champion and celebrate this mixture of meat, rice, and seasonings.

We don’t know if our Bayou Cajun Jambalaya would win a world title, but it’s sure to win your family’s hearts and stomachs!

Bayou Cajun Jambalaya

Ingredients:

1 pound Skinless, Boneless Chicken Breast halves, cut into 1 inch cubes

1 pound Andouille Sausage, sliced

2 (14.5 oz.) cans Diced Tomatoes with Green Peppers, Celery & Onion, drained

1 cup Chicken Broth

2 tsp Dried Oregano

2 tsp Dried Parsley

1/2 tsp Dried Thyme

2 cloves Minced Garlic

2 teaspoons Simply Savory Bayou Cajun Dip Mix

1 pound Uncooked Shrimp, peeled & deveined

4 cups Hot Cooked Rice

Directions:

  1. In a slow cooker, mix the chicken, sausage, canned tomatoes, chicken broth, oregano, parsley, thyme, garlic, and Bayou Cajun. 
  2. Cover and cook 7-8 hours on Low or 3-4 hours on High.
  3. Stir in the shrimp and cook for another 30 minutes, or until shrimp turn pink. 
  4. Serve over hot cooked rice.

Banana Bread with Cream Cheese Filling

Banana Bread with Cream Cheese Filling_Simply SavoryTrying new recipes is good, but there are some that just take us back to when life was simple. Back home.

Banana bread is one of those foods that automatically brings comfort and a sense of “Mmmm, good.” Eat it for breakfast, as a snack, or with your evening cup of coffee — whenever you need a little slice of comfort.

We’ve added an extra twist to our banana bread with a banana cream pie cream cheese filling! Give it a try and see if this banana bread will hit the spot!

Banana Bread with Cream Cheese Filling

Ingredients:

Bread

1/2 cup Light Brown Sugar
1/4 cup Granulated Sugar
1/2 cup Butter, softened
1 Large Egg
1/4 cup Sour Cream
2 tsp Vanilla Extract
2 Ripe Bananas, mashed
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
Pinch of Salt

Cream Cheese Filling

1 Large Egg
1 (4 oz.) package Cream Cheese, softened
1 package Simply Savory Banana Cream Pie Dip Mix
3 tbsp All-Purpose Flour

Banana Bread with Cream Cheese Filling2_Simply SavoryDirections:

Preheat the oven to 350°F.  Spray a 9×5 inch pan with cooking spray.

Bread

  1. In a large bowl, cream together the brown sugar, granulated sugar, and butter. 
  2. Mix in the egg, sour cream, vanilla, and bananas. 
  3. Combine the flour, baking powder, baking soda, salt, then mix into the wet ingredients. Set aside.

Cream Cheese Filling

  1. Mix together egg, cream cheese, Simply Savory Banana Cream Pie, and flour.
  2. Pour half of the bread batter into the prepared 9×5 inch pan, evenly spoon in the cream cheese filling, then top with remaining batter.
  3. Bake at 350°F for about 50 mins. Baking times may vary, so watch for the center to start looking dry.