I love the taste of peppermint and mint–flavored sweets. If you like minty sweets too, you need to try these easy homemade Cream Cheese Mints—but watch out, because they’re kind of addicting! They have a rich, creamy, minty flavor and I like them more than I thought I would—which makes them dangerous for me to have around! So I’ve been sharing them with friends and everyone really likes them. Continue reading
I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your Continue reading
I have a big weakness for dips, so I try to just make them when I need to bring something to a party or get-together–that way, I have plenty of people to help me eat it! 🙂 This Layered Black Bean Dip is really easy to make, and I like to think that the black beans make it a little healthier! 🙂 I added a little plain Greek yogurt to the original recipe to make the base of the dip a little creamier and also topped it with some green onion slices. If you don’t have any parties coming up soon, this also makes a great snack when you’re watching football or other sports games on TV! This recipe probably serves about 6-8 people; if you’re making it for a larger crowd, you can double the recipe and make it in a 9 x 13″ baking or serving dish.
LAYERED BLACK BEAN DIP by NancyC, adapted from Kraft Foods
- 1 (8-ounce) package cream cheese (regular or light), softened
- 1/4 cup plain Greek yogurt
- 1 1/4 cups canned black beans, rinsed and drained
- 1 (10-ounce) can ROTEL Diced Tomatoes and Green Chilies, well drained
- 1 cup finely shredded Fiesta-Style Four-Cheese blend
- 1 green onion, thinly sliced (both the white part and stem)
In a medium mixing bowl, blend the softened cream cheese with the yogurt, blending with a hand mixer or by hand until creamy. Spread this mixture onto the bottom of a shallow dish or pie plate. Layer the black beans over the cream cheese mixture; then layer the ROTEL diced tomatoes over the black beans. Top with the shredded cheese and then add the sliced green onion on the very top (you can also add some chopped fresh cilantro on top if you like). Serve with tortilla chips.
Note: If you’d like to add more flavor to your cream cheese/yogurt base, stir in some dry Taco seasoning mix or Ranch Dressing mix to taste.
Dips are great because they’re so easy to make. Do you have a favorite dip recipe?
Fresh fruit served with a sweet, creamy dip is great for a summer brunch, snack, or even a light dessert. Here’s an easy fruit dip recipe that’s so simple to make and so good! It’s made with just two ingredients–marshmallow creme and fruit-flavored cream cheese. The marshmallow creme makes the dip really smooth and creamy. Serve with a variety of your favorite fruit!
CREAMY FRUIT DIP by NancyC
Makes about 2 cups of dip
- 1 (7-ounce) jar marshmallow creme
- 1 (8-ounce) container fruit-flavored cream cheese, softened (I used strawberry)
Mix the marshmallow creme and fruit-flavored cream cheese together in a medium bowl until smooth and creamy (use a beater for a really creamy dip). Serve with a variety of your favorite fruit.
Fruit is really good on hot summer days and we’ve been having lots of them where I live! Do you make fruit dips often when you serve fruit?
After I made my Pumpkin Hummus, I had half of a can of pumpkin left over. What to do with it? I thought some of it might be good in a cream cheese spread. I was inspired by this recipe from Better Homes and Gardens. I wanted to sweeten the spread with honey instead of sugar (although you could use brown sugar instead if you want to have a thicker spread) and made some other changes, and this is what I ended up with!
It’s a lightly sweet and spicy spread with a very creamy texture that’s great on bagels or pumpkin bread for breakfast. Or, use as an appetizer spread on crackers or as a dip for fruit. It’s very soft and creamy when you mix it up so it does need to be refrigerated for at least an hour or two after mixing. Even after it’s refrigerated, it’s more creamy than other cream cheese spreads I’ve made–so if you want a thicker spread, use brown sugar instead of honey and omit the vanilla. If you don’t have all the spices I used in this, you can use 1 1/4 teaspoons of pumpkin pie spice.
PUMPKIN SPICE CREAM CHEESE SPREAD by NancyCreative, adapted from Better Homes and Gardens
Makes 1 1/2 cups
- 1 (8-ounce) package cream cheese or light cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 3 Tablespoons honey (or substitute brown sugar for a thicker spread)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon vanilla
In medium bowl, blend all ingredients together until smooth (if using an electric mixer, blend on medium speed). Pour mixture into a small serving bowl, then cover and refrigerate for at least 1 hour or overnight. Makes about 1 1/2 cups of spread. Serve on bagels or pumpkin bread for breakfast. Or, serve as an appetizer with crackers or apple and pear slices.
If you like pumpkin-flavored things, you’ll need to try this out! What other ways do you like to use leftover canned pumpkin?