Cream Cheese Nacho Dip

Sometimes you just want a snack.  We are kinda a big sports family and watch a lot of it on tv.  This also means I am always looking for snack ideas.  I L-O-V-E chips and dip.  Chips are my kryptonite and paired with dip I am in heaven.

I came across this recipe on Pinterest and had to try it.  I made a few substitutions by changing out the sour cream with Greek yogurt and adding olives.  Not big changes but more to the taste of my family.

Cream Cheese Nacho Dip
Adapted from A Little North of Crazy

Ingredients:
1 pkg of cream cheese
1 cup greek yogurt
1/2 tablespoon taco seasoning
1 cup salsa
1 cup shredded colby jack cheese
1 can olives

Directions:
1.  Use a mixer to cream the cream cheese until smooth
2.  Add greek yogurt and taco seasoning and mix well
3.  Spread cream cheese mixture into the bottom of a dish
4.  Top with salsa and then with shredded cheese
5.  Refrigerate for about 30 minutes
6.  Enjoy!

This was super easy to make and the ingredients are normal ingredients that can be found in your pantry or refrigerator.  I am a big fan of homemade food so this is something fast to whip up for any occasion with any additional toppings.  I am thinking next time I will try some fresh jalapeños and tomatoes.

El Husbee and I gobbled this up while watching some Keeping up with the Kardashians.  Don't judge us.

Keep trying new recipes!

XOXO

Green Onion Dip

Does anyone know what sour cream is made of?  I have no idea what sour cream is made out of, but I do know that it is good on Mexican food and makes cakes and breads moist when baking. 

In my efforts of trying to stay healthy I decided to try making green onion dip with Greek yogurt.  Let me tell you, the dip was just as tasty but with extra protein and without the fat.  I have been substituting Greek yogurt in recipes that call for sour cream lately and they have all worked.  This is exciting because no one wants to miss out on onion dip.

No excuse me while I dip my Ruffles chips ... I mean Wheat Thins in this green onion dip.

Keep cooking and enjoying life!
XOXO

Crab and Brie Stuffed Mushrooms

I love when a recipe turns out well and you end up making it again ... and again!  Successful recipes are always something to celebrate about. 

This crab and brie stuffed mushrooms is one of those recipes.  I hate ordering stuffed mushrooms at restaurants because they usually don't give you enough ... especially when you have more than 2 people.  So making this recipe at home is fantastic.  You can stuff as many mushrooms as you can with the filling and put as much filling as you want.  Costco here we come!

Crab & Brie Stuffed Mushrooms
Adapted from Pink Parsley 

Ingredients:
button mushrooms
3 tablespoons olive oil, divided
kosher salt and freshly ground black pepper
1/4 cup minced onion
1/4 cup cream cheese
1/4 cup parmesan cheese
1 cup brie, cubed rind removed
1/4 cup panko bread crumbs
1 cup lump crab meat

Directions:
1.  Preheat oven to 350 degrees
2.  Remove the stems from mushrooms, chop them finely, and set aside
3.  In a medium bowl, toss the mushroom caps with 2 tablespoons of olive oil, then salt and pepper.  Arrange in a single layer on a lightly greased baking sheet, open side up.  Set bowl aside to use for the filling.
4.  In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.  Saute the onions and reserved mushroom stems until softened (about 3-4 minutes).  Remove from heat, stir in the cream cheese and transfer the mixture to the bowl.
5.  Mix in the parmesan cheese, brie, and panko bread crumbs.
6.  Lightly fold in the crab meat.
7.  Season with salt and pepper to taste
8.  Spoon the filling into the mushroom caps.  Bake for about 15-20 minutes or until the mushrooms are browned and the filling is hot and bubbly.

My family gobbled this appetizer up at Thanksgiving.  I ended up making a huge tray of these and they were gone ... FAST!  Make these.  You will not regret it!

Keep the holiday spirit alive!

XOXO