Spicy Cheddar Omelet

Spicy Cheddar Omelet_Simply SavoryMorning is not the time for chopping vegetables and following complex recipes. Enjoying a yummy omelet for breakfast is a great idea, but can feel like a daunting task on a sleepy morning.

Instead of buying, chopping, and cooking loads of vegetables for your breakfast eggs-travaganza, try making our Spicy Cheddar Omelet! Our Cheddar Jalapeno dip mix has all the cheese and veggies you need for a quick gourmet breakfast!

Spicy Cheddar Omelet

Ingredients

1 tbsp Simply Savory Cheddar Jalapeno Dip Mix, unprepared

2 Eggs or 1/2 cup Egg Substitute

2 tbsp Milk or Water

Directions

  1. Whisk together all ingredients and chill at least 20 minutes.
  2. In a small skillet coated with cooking spray over medium heat, cook the mixture about 3 minutes, until partially set. Flip with a spatula and continue cooking 2-3 minutes, or until cooked through.

Bacon & Blue Wine Spread

Bacon and Blue Wine Spread_Simply SavoryAll of our dips are great for parties, picnics, and potlucks, but sometimes a more sophisticated option is desired.

This week, our recipe is a flavor-packed wine spread made with white wine and our smoky Bacon & Blue dip. Serve with crackers or bread for a ladies’ night or cocktail party and watch as your guests fall in love!

Note: This recipe uses alcohol, so we recommend using it as an adults-only dish. Enjoy!

Bacon & Blue Wine Spread

Ingredients

12 oz Cream Cheese

2 1/2 tbsp White Wine

1 package Simply Savory Bacon & Blue Dip Mix

Directions

  1. Combine cream cheese, white wine, and dip mix until thoroughly mixed.
  2. Refrigerate at least 2 hours before serving.
  3. Serve at room temperature.

Carrot Cake

Carrot Cake_Simply Savory
Photo Credit: Isabelle Hurbain-Palatin

Carrot cake is different than most other cakes. Full of savory flavor and spices, this cake tends to be more moist than your typical birthday cake. It’s also easier to make than most cakes, which makes it perfect for beginning bakers.

This week, we’re using our Carrot Cake dip to frost a delicious carrot cake, courtesy of Tammy Elliott. When making your dessert, use the following tips to make it the best carrot cake you’ll ever eat!

  • Don’t grate your carrots too large – Your cake doesn’t bake long enough to cook the carrots, so make sure they’re finely grated. Aim for light and airy pieces that will add moisture and texture to the cake without overwhelming the flavor.
  • Don’t slice or separate the layers – Some layer cakes are baked as two cakes and each is sliced in half to create four layers. Don’t do that with carrot cake. Leave each 9″ cakes as they are and frost them to add additional yumminess! And speaking of frosting…
  • Don’t frost while warm – This is true for any cake. When you frost a cake while it’s warm, the frosting will become runny and literally melt off your cake. Let your cakes cool completely before frosting and assembling.

Carrot Cake

4 Eggs

1 1/4 cups Vegetable oil

2 cups White Sugar

2 tsp Vanilla Extract

2 cups All-Purpose Flour

2 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Salt

2 tsp Ground Cinnamon

3 cups Grated Carrots

1 cup Chopped Pecans

1 package Simply Savory Carrot Cake Dip Mix

1 (8 0z) package Cream Cheese, softened

1 (8 oz) container Whipped Topping, defrosted

Directions

  1. Preheat oven to 350°F. Grease and flour a 9×13 inch pan.
  2. Combine the dip mix, cream cheese, and whipped topping until thoroughly mixed. Refrigerate for at least 2 hours.
  3. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Habanero Heatwave Olive Oil Bread Dip

Habanero Heatwave Olive Oil Bread Dip_Simply SavoryDid you know spicy foods can help your health? Researchers have found that an ingredient in peppers called capsaicin can help lower blood pressure, increase metabolism, and maybe even help you live longer!

We don’t know if our Habanero Heatwave will lengthen your life, but it will definitely please your tastebuds!

Use this bread dip as an appetizer for a fancy dinner or as a dish at a party!

Habanero Heatwave Bread Dip

Ingredients

1 package Simply Savory Habanero Heatwave Dip Mix

2 tbsp Hot Water

3/4 to 1 cup PURE Olive Oil (Do NOT use Virgin or Extra Virgin, as it will change the flavor)

Directions

  1. In a small bowl, mix dip mix with hot water. Set aside for 5 minutes to soften.
  2. Add olive oil to the mixture and stir until mixed completely.
  3. Serve on a flat, shallow plate with crusty bread.
  4. Store in the refrigerator.

The Three Amigos Layered Dip

The Three Amigos Layered Dip_Simply Savory GourmetHappy Cinco de Mayo!

Though you might not know it, this holiday is actually a celebration of Mexico’s unlikely victory in battle against France during the late 1800s. Yet, for reasons unknown, Cinco de Mayo is celebrated more in America than it is in Mexico

Parades, parties, and specials on Mexican food mark the 5th of May as a day to celebrate and enjoy the influences Mexico has had on our country.

Our contribution to this celebration is a spicy layered dip that will give your tastebuds a blast of Mexican flavor!

The Three Amigos Layered Dip

Ingredients

1 tbsp Butter

1 (16 oz.) can Refried Beans

1 package Simply Savory The Three Amigos Dip Mix

½ cup Milk

¾ cup Sharp Cheddar Cheese

1 cup Sour Cream

1 cup Guacamole

¾ cup Monterey Jack Cheese

1 (6 oz.) can Black Olives, sliced

1 cup Pico de Gallo

Directions

  1. Over medium heat, in a frying pan, melt the butter, then stir in the can of refried beans, The Three Amigos dip mix, and the milk.
  2. Place the refried bean mixture in the bottom of your serving dish, then top with the sharp cheddar cheese. 
  3. Next spread on the sour cream, followed by the guacamole. 
  4. Sprinkle on the Monterey jack cheese, then the black olives, and top with the Pico de Gallo.