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.