Spicy Cheddar Omelet

Morning 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

All 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

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

Did 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

Happy 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.

Mocha Cappuccino Cupcakes

Cupcakes are fun, easy desserts to make. These mini-cakes can cut back on the mess (or make it worse!) and make serving easier for everyone.

Our recipe this week takes a simple chocolate cake mix and makes it into something sophisticated and yummy with the addition of several ingredients. This delicious cupcake recipe can be used for birthdays, anniversaries, or for a sweet treat at home.

What is your favorite cupcake flavor?

Ingredients

1 package Chocolate Cake Mix

Brewed strong Coffee (enough to replace water on cake mix instructions)

1/2 cup Sour Cream

2 tsp Ground Cinnamon

1 package Simply Savory Mocha Cappuccino Dip Mix

1 (8 oz) package Cream Cheese

1 (8 oz) tub Cool Whip

Directions

1. Make the cake mix according to the directions on the package, substituting the coffee for water. Mix the sour cream and cinnamon into the batter.
2. Spoon batter into prepared muffin pan and bake according to package directions.
3. While cupcakes bake, mix the Mocha Cappuccino mix, cream cheese, and Cool Whip until blended. Refrigerate at least 2 hours.
4. Once cupcakes have cooled and dip has been refrigerated, use the Mocha Cappuccino dip to frost your cupcakes.

Slow Cooker Spicy Garlic Beef

Slow cooker meals are perfect for busy schedules. Throw your meal in before you leave for the day and have it ready to go by the time you get home. Many slow cooker meals can be used in a variety of ways, which can help when your pantry is bare.

This week’s recipe is a Slow Cooker Spicy Garlic Beef, which can be used for several meal options, including:

• You can use the beef as a filling for tacos, burritos, fajitas, enchiladas, chimichangas, quesadillas, or as a nacho topping;
• You can serve the beef on a bun, and add barbeque sauce, if desired;
• You can serve the beef on a hoagie bun with sautéed onions & peppers, then top with cheese and broil the sandwich slightly to melt cheese; or
• You can use the beef in your chili or stew. 

However you decide to use it, you’re sure to love it!

Slow Cooker Spicy Garlic Beef

Ingredients: 

2 1/2 to 3 lb Boneless Beef Chuck Roast

1/2 tbsp Kosher Salt 

2 tbsp Olive Oil

1 pkg Simply Savory Spicy Garlic Dip Mix

1/2 cup Water

Instructions: 

1. Trim the fat from the beef roast. Rub all sides of the roast with the kosher salt.  Mix the Spicy Garlic with 2 Tbsp olive oil, then rub all over the roast. 
2. Place the roast in the slow cooker. Add the 1/2 cup water to the slow cooker. Cook on low for 8 hours or on high for 4 hours. The meat should be very tender when done. 
3. Remove from the slow cooker, let cool slightly, then shred the beef using two forks, or slice the beef as desired.  Skim off the fat from the juices remaining in the slow cooker, discard the fat, and pour the juices over the shredded beef.

Veggie Patch Chicken Noodle Casserole

Photo Credit: Migle

Casseroles are stuffed full of so many flavors, just like our Veggie Patch dip. One of the best things about casseroles is the ability to bring many different foods into one dish. Vegetables, chicken, soup, pasta, breadcrumbs, and cheese — yummy!

Casseroles are also a great way to reuse leftovers! If you have leftover rotisserie chicken, you can substitute it for the chicken the recipe calls for. Or, if you have pasta or peas leftover from a previous meal, use those in your casserole!

However you choose to make it, our Veggie Patch Chicken Noodle Casserole is sure to be a hit!

Veggie Patch Chicken Noodle Casserole

Ingredients

1 (1 lb.) package Bow Tie Pasta

1 (10.5 oz.) can Cream of Chicken Soup

1 (10.5 oz.) can Cream of Mushroom Soup

1 cup Heavy Cream

1 pkg. Simply Savory Veggie Patch Dip Mix

2 – 3 cups Cooked Chicken, cubed

1 cup Frozen Peas

2/3 cup Parmesan Cheese, grated

1/3 cup Breadcrumbs

2 tbsp Butter, melted

Directions 

1. Preheat oven to 375° F. 
2. Cook pasta according to package directions and drain.
3. Combine both soups, heavy cream and Veggie Patch dip mix.
4. Mix in cooked chicken and frozen peas.
5. Stir the sauce mixture into the drained pasta.
6. Pour mixture into a 9 x 13 pan or large casserole dish.
7. Toss together breadcrumbs, parmesan cheese, and melted butter.
8. Sprinkle evenly over top of pasta.
9. Bake for 25 – 30 minutes.

Sea Salt Caramel Cheesecake

Photo Credit: Alex Dugger

We celebrated National Caramel Day this week, so let’s keep the caramel love going with some fun facts from CooksRecipes.com about this scrumptious candy!

1. People have enjoyed caramels for hundreds of years.
The first types of caramels were hard candies that date back to the 17th century. In America, the settlers cooked sugar and water together to make these sweet treats. Caramels were a candy staple for many years because the ingredients were affordable, they were easy to make at home and they had a long shelf life.

2. The word “caramel” is derived from “caramelo.”
The word caramel was first recorded in the English language in 1725. Its roots are from the French and Spanish word “caramelo.”

3. Before chocolate, Milton Hershey produced caramels.
In 1886, Milton Hershey began his first successful confectionery business. The Lancaster Caramel Company shipped caramels across the U.S. and to Europe, causing the candy’s popularity to skyrocket. The Lancaster Caramel Company established Hershey’s reputation in the confectionery industry and provided the foundation for the launch of The Hershey Company, which first produced sweet chocolate as a coating for the caramels before creating the iconic Hershey’s Milk Chocolate bar.  Fast forward over a century, and the original recipe is reimagined with new Lancaster Caramel Soft Cremes. These new caramels are carefully crafted to ensure a rich, creamy, melt-in-your mouth sensation. Available in caramel, caramel and vanilla, and raspberry and vanilla flavors, these new confections offer a modern twist on a classic and timeless treat.

4. Caramel’s main ingredients are surprisingly simple.
Today, caramel has two main ingredients: milk and sugar. When heated together to a high temperature, the milk helps make the caramel soft and creamy.

What’s the best way to enjoy caramel? How about a Sea Salt Caramel Cheesecake? Yum!

Sea Salt Caramel Cheesecake

Ingredients

1 (8 oz.) package Cream Cheese, softened

1 (8 oz.) container Cool Whip, defrosted

1 package Simply Savory Sea Salt Caramel Dip Mix

1 9-in. Graham Cracker Pie Crust

Caramel Sauce

Directions

1. Combine cream cheese, Cool Whip, and Sea Salt Caramel mix and stir until thoroughly mixed.
2. Spread mixture into graham cracker crust and refrigerate for at least 2 hours.
3. Drizzle top of cheesecake with caramel sauce and serve.

Warm Skillet Bread and Spinach Parmesan Dip

One 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!