Shrimp Spring Rolls – So Fresh and Tasty!

This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.

If you are looking for more healthy appetizer recipes, try our 5 minute Avocado Toast, Keto Pizza, Avocado Shrimp Ceviche and Chili lime sweet potato wedges.

Shrimp spring rolls on a plate with dipping sauce.

Shrimp Spring Rolls

Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!

They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.

Shrimp spring rolls on a plate unclose with dipping sauce.

What are Vietnamese rolls made of?

These shrimp spring rolls are covered in rice paper and are filled with:

  • lettuce
  • mint
  • cucumber
  • carrots
  • shrimp

You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.

The process of wrapping up shrimp spring rolls.

Wrapping Shrimp Spring Rolls:

Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.

I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.

Peanut Dipping Sauce:

The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.

Shrimp spring rolls being dipped in a sauce.

More Delicious Shrimp Recipes:

Shrimp Spring Rolls

Fresh and tasty – these shrimp rolls are really easy to put together and taste fantastic with a peanut dipping sauce.

  • 10 Rice Paper Roll Sheets
  • 1 pound medium Shrimps (shelled and deveined)
  • 1 tsp Salt
  • 1 head Romaine Lettuce (leaves removed and cleaned)
  • 1 cup julienned Carrots
  • 1 cup julienned Cucumber
  • 1 cup fresh Mint Leaves
  1. Bring a pot of water to boil and add a teaspoon of salt to it, along with shrimp. Boil for 2-3 minutes and drain the shrimp. Once cool, slice each shrimp in half lengthwise. Set aside.

  2. Fill a shallow round dish with water. Take a rice paper sheet and submerge it completely in the water for 10 seconds. Then remove and place it flat on a chopping board or kitchen towel.

  3. Working quickly, place one lettuce leaf towards the bottom of the rice paper. Place a few julienned of cucumber, carrots and a few mint leaves on the lettuce.

  4. Now wrap the bottom edge of the rice paper over the filling (refer to the pictures above), and then place both sides over it (like a burrito). Roll it up once more and then place three pieces of sliced shrimp in the middle side by side. Continue rolling the rice paper over the shrimp till its tightly rolled.

  5. Repeat till all the rice paper and filling is used up. Serve fresh with a dipping sauce on the side.

 

Easy 5 minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

Avocados are a healthy and delicious. If you love avocados like we do try this Avocado, Tomato and Cucumber Arugula Salad, Avocado Shrimp Ceviche or Avocado Chicken Salad.

Avocado toast made 6 different ways.

Avocado Toast

Avocado toast is an open faced sandwich or bread that is toasted just enough to be a crispy outside and golden brown inside.

Mashed or thinly sliced avocados are mixed with seasonings and layered on top of the toast.

Many variations can be made on top of the avocado toast.

Additional ingredients and toppings enhances the flavor over top of the toasted bread.

These additional flavors bring out the best in this avocado toast recipe.

When you are on the go or need a light and healthy snack these are quick and simple to make with all the flavor!

How to choose an Avocado:

It is best to use ripe avocados for this recipe.

If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.

Simply remove the pit by using a paring knife and twisting. The pit will easily turn and grip onto the knife while being removed.

Once the pit is removed, slice the avocado and carefully remove it from its outer shell.

Then thinly slice it or add it to a bowl to be mashed together.

What you need to make the Avocado Toast:

A thick and sturdy type of bread is best.

Whole grain is best for more nutrition and a healthier bread.

This will make your tastebuds go crazy!!

Golden toasted bread has a crisp texture with a creamy avocado is the perfect combination.

Top this with the everything bagel seasoning over top and you have the BEST avocado toast recipe!

  • Bread: whole grain is best
  • Avocados: soft and ripe, ready to be cut and sliced.
  • Lemon Juice: for zest and to keep the avocado green.
  • Red Onion: chopped and diced up.
  • Garlic Powder: for added flavoring.
  • Salt and Pepper: to taste!

Avocado toast being toasted then mixed together in a bowl and spread over top the toasted bread.

How to make Avocado Toast:

Mashed avocado has a more creamier and elegant spread over top compared to the sliced avocado.

Simply cut in half and remove the pit, then add your avocados to a bowl.

It is best to mash the avocados one at a time with a fork.

Be ready to overwhelm your tastebuds with this tried and true avocado toast!

  • Toast bread: Toast the slices of bread until golden.
  • Mix avocados base: In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  • Spread overtop of toast: Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

Tips for making Avocado Toast:

  • Avocados: ripe avocados are best! This will ensure a softer mash as well as more flavorful avocado.
  • Serve Immediately: Once you have mixed the avocado, it is best to spread and enjoy right away. After time, the avocado will begin to turn a brown color.
  • Making it ahead of time: If you are in need of making your avocado mixture ahead of time, add in a very thin layer of lemon juice overtop to help slow down the browning process. When ready to serve, stir together the lemon juice and avocado mixture.
  • Doubler the recipe: Don’t be afraid to double this recipe when serving a group of people or having it for appetizers.
  • Add in Garlic: For more of a garlic flavor, rub a raw garlic clove that is peeled over top of each slice of toast before spreading the avocado mixture.

Avocado toast made three different ways with lemon wedges next to them.

Variations of Avocado Toast:

Mix and match your avocado toast just the way you love it!

It is perfect for making in the early mornings, a light lunch or a quick snack.

This avocado toast recipe is so simple to make and comes together in minutes!

  • Grains: The bread should be thick and crunchy once toasted. Sourdough, five grain bread, multigrain, rye or French bread works well.
  • Vegetables: Sliced tomatoes or cherry tomatoes, lettuce, reddish, cucumbers, sliced celery are crunchy and delicious.
  • Spice: Add a little hit with pico de Gallo, paprika, red pepper flakes, jalapeños or cayenne pepper to the avocado mixture.
  • Protein: Eggs, salmon, shrimp, ham, bacon or sliced meat taste great on top.
  • Cheese: Mozzarella balls or feta cheese are the perfect blend.
  • Leafy herbs: Fresh basil, cilantro, dill or parsley bring in more flavor.
  • Seasoning: Sprinkle everything bagel seasoning overtop for all the delicious seeds that add just the right flavoring.

More Tasty Avocado Recipes:

Avocado toast made with toasted bread, avocado mixture and tomato slices with everything bagel season.

Easy 5 Minute Avocado Toast

Easy 5 Minute Avocado Toast is a toasted grain bread with ripe mashed avocados with variations of toppings to make each avocado toast unique and flavorful depending on the time of day.  Perfect for a quick breakfast, light lunch or snack!

  • 4-6 slices bread
  • 2 ripe avocados
  • 1 Tablespoon lemon juice
  • 2 Tablespoons red onion (chopped)
  • 1/2 teaspoon garlic powder
  • salt and pepper
  1. Toast the slices of bread until golden. In a medium sized mixing bowl, Add the avocados to the bowl and mash to desired consistency with a fork. Add in the lemon juice, red onion, garlic powder, and salt and pepper to taste.
  2. Spread the avocado mixture on top of the toasted bread and top with your favorite garnishes.

 

Keto Pizza

Keto Pizza is an easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

This Keto Pizza is made using fathead dough, which means it’s low carb and perfect to help you stay on track of your goals! Not to mention it’s tasty! Serve this alongside of some Creamy Brussels sprouts, some Creamed Spinach, or some Creamy Cucumber Salad to complete a low carb meal. 

Keto Pizza

Keto Pizza

The crust to this Keto pizza is made from fathead dough. Which is a great low carb way to make pizza crust! It can also be used to make bagels, with the addition of baking powder. Bagels were the first things I ever made using fat head dough and they were SO good. So of course, using that dough to make pizza crust was up next! This recipe is quick and easy to make, which is perfect for a busy day, or weeknight meal. 

How to make Keto Pizza:

  1. Melt the mozzarella and cream cheese together. The easiest way is just to do this in the microwave, or you could set up a double boiler system on your stovetop. Don’t put it right into a saucepan on direct heat. 
  2. Add in the eggs, salt, and coconut flour. Stir it all together. The cheese should still be nice and warm through this step to help the dough mix together. 
  3. Place the pizza dough on a prepared baking sheet, and spread out with your fingers or use a rolling pin, to about 1/4 of an inch thick. 
  4. Bake the crust for 10 minutes. Remove from heat, add the pizza sauce and toppings of choice. 
  5. Bake for an additional 10 minutes. 

Keto pizza dough in a bowl.

Keto pizza dough in a bowl.

Some tips for making this Keto pizza crust:

  • Use pre-shredded part skim mozzarella cheese. If you use fresh mozzarella it will have too much liquid when you heat it up and the dough won’t come together. 
  • If the dough is too sticky to work with, put a little bit of oil on your hands while you work with it. 
  • You can substitute almond flour for the coconut flour in this recipe. 
  • Knead the dough with a stand mixer, food processor or your hands. I find that the hands is the easiest method, you can squeeze and knead the dough together. 

Low Carb Topping Ideas:

Keep in mind the toppings! Since we’re making a low carb pizza crust, you also want to keep the toppings low carb. Here’s some fun ideas for you to switch things up! 

  • Buffalo Chicken: Chopped grilled chicken, crumbled blue cheese, red onion, buffalo sauce.
  • Chicken Alfredo: Alfredo sauce, chopped chicken, parmesan cheese, fresh herbs
  • Meat Lovers: sausage, pepperoni, sliced ham
  • Veggie Lovers: zucchini, tomato, bell pepper, mushrooms
  • Margherita: mozzarella, tomato, basil

Keto pizza

Some other Low Carb Recipes you may enjoy:

  • Texas Style Barbacoa
  • Easy Shredded Mexican Chicken
  • Cilantro Lime Shrimp

Quick and Easy Keto Pizza

Keto Pizza. This easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

  • 1 and 1/2 cups part skim mozzarella (shredded)
  • 2 tbsp cream cheese
  • 2/3 cup coconut or almond flour
  • 2 large eggs (beaten)
  • 1/4 tsp salt

Toppings

  • 1 cup mozzarella (shredded)
  • 1 ounce pepperoni
  1. Preheat oven to 425 degrees F

  2. Line a large baking sheet with parchment paper and spray with cooking spray, or brush with oil.

  3. In a medium size bowl add the 1 and 1/2 cup shredded mozzarella and cream cheese. Heat in microwave for 60 seconds. Remove and stir. Continue heating in 20 second increments until fully melted and able to be stirred together.

  4. Add in the eggs, salt, and flour. Stir together until blended.

  5. Place the dough on the prepared baking sheet and press out to be 1/4 of an inch thick.

  6. Bake the pizza crust for 10 minutes. Remove and then add the toppings.

  7. Bake with the toppings for an additional 10 minutes.

Creamy Lemon Parmesan Scallops {Insanely Good!}

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

Scallops are an elegant dish that adds so much AMAZING flavor to a dinner. If you love scallops try this Pan Seared Scallops with Lemon Caper Sauce, Grilled Lemon Garlic Scallops, Garlic Butter Herb Scallops or Honey Garlic Butter Scallops.

Creamy lemon parmesan scallops photo with a spoon.

Creamy Lemon Parmesan Scallops

These are INSANELY DELICIOUS!

So simple to make with loads of flavor.

Scallops are an elegant dish that is simple to make and adds just the right amount of flavor to a meal.

What you need to make Creamy Lemon Parmesan Scallops:

  • Olive Oil: perfect for searing the scallops.
  • Scallops: fresh scallops are best.
  • Salt and Pepper: to taste and sprinkled on before searing. 
  • Heavy Creamy: thickens the sauce with a rich creamy flavor.
  • Chicken Broth: adds flavor to the sauce.
  • Lemon: a tangy and citrus flavor juice from half of a lemon.
  • Parmesan Cheese: shredded and added for a cheesy sauce.
  • Cornstarch: a thickener for the sauce. 
  • Water: keeps the sauce smooth.

Creamy lemon parmesan scallop process photos of the scallops searing, making the sauce and adding the scallops into the sauce all while being cooked.

How to make Creamy Lemon Parmesan Scallops:

  • Sear the scallops: In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  • Simmer scallops in sauce: Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

What to Pair with Scallops:

Many green vegetables go well with scallops and accompany it flavor for flavor like Asparagus, Green Beans, Broccoli or Spinach.

Mashed Cauliflower or Creamy Cauliflower Au Gratin are also a couple great sides to pair with these scallops.

We love simple mashed potatoes or rice as well that makes this a quick dinner meal during the week.

Here are more choices to make this a complete meal:

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

Creamy lemon parmesan scallops in a pan with lemon slices.

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

More AMAZING Seafood Recipes:

Creamy Lemon Parmesan Scallops up close photo.

Creamy Lemon Parmesan Scallops

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

  • 1 tablespoon olive oil
  • 1 pound scallops
  • salt and pepper
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • juice of half a lemon
  • 1/2 cup parmesan cheese
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  1. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  2. Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  3. Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

 

 

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

Load up all your favorite taco toppings into an avocado half for an easy lunch or light dinner. If you love stuffing your food try this Taco Stuffed Peppers, Slow Cooker Stuffed Bell Peppers, Mexican Quinoa Stuffed Peppers or Taco Stuffed Zucchini Boats.

Taco Stuffed Avocados

Taco Stuffed Avocados

This is one of my favorite go-to meals!! Tacos!

Except I added a little twist to these tacos and stuffed them into an avocado.

This makes this dish perfect for a lunch, or even a light dinner.

Best of all, my kids absolutely love this meal.

I’m pretty sure these taco stuffed avocados are going to be a regular on our meal plan from now on.

It comes together super quick and easy too. Of course, it’s completely customizable.

Although I highly recommend that you use my recipe for the best homemade taco seasoning and follow the instructions on how to make the best taco meat possible!

What is in a Taco Stuffed Avocado?

You can of course use any meat you prefer for the stuffed avocados, maybe some Slow Cooker Beef Carnitas Tacos, or Slow Cooker Barbacoa Beef.

Then load up with your favorite toppings.

Cheese of course, some tomatoes, lettuce, cilantro and sour cream are my favorites.

One of the best parts of doing these taco stuffed avocados is that you can scoop some of the avocado out before adding the toppings and use that to make some of my favorite guacamole recipes such as Bacon Guacamole, Ranch Guacamole or Grilled Corn Guacamole.

  • Ground beef: cooked and browned in a pan.
  • Chili powder: Add a little bit of heat.
  • Salt: to taste.
  • Cumin: 
  • Dried Oregano: 
  • Garlic Powder:
  • Onion Powder: flavor the ground beef.
  • Tomato Sauce: thicken the sauce of the ground beef.
  • Avocados:  halved and scooped out a circle where the avocado pit would be located.
  • Cheddar Cheese: shredded
  • Cherry Tomatoes: sliced
  • Lettuce: shredded  

Toppings: 

  • Cilantro: adds color and a little kick of flavor.
  • Sour Cream: cool, creamy topping.

How to make a Taco Stuffed Avocado:

  • Brown ground beef: Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
  • Cook meat: Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  • Prepare avocados: Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  • More stuffing: If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Taco stuffed avocados

Tips for making Taco Stuffed Avocado:

  • Avocados: It is best to use ripe avocados for this recipe. If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.
  • Avocado pit: Simply remove the pit by using a paring knife. Once removed score the area both vertically and horizontally. Carefully remove the avocado in small chunks until it is the right depth you are wanting for stuffing.
  • Taco seasoning: For an even healthier taco meat, try using low sodium taco seasoning. This will ensure less salt.
  • Make ahead: Ground the beef ahead of time. Once cooled down place in an airtight container for up to 5 days. When ready to put together, warm up the meat in the microwave or oven the stove top until it is warmed through.

More Delicious Mexican Dinners to Enjoy:

Taco stuffed avocados

 

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

  • 1 pound ground beef
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 4 ounces tomato sauce
  • 3 avocados halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup cherry tomatoes sliced
  • 1/4 cup lettuce shredded

additional toppings:

  • cilantro
  • sour cream
  1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.

  2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Updated on January 7, 2020

Original Post on January 26, 2018 by Serene Herrera from houseofyumm.com. 

 

 

 

Easiest Crab Cakes

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The PERFECT Sweet and Salty crab cake appetizer recipe! 

Crab cakes on a plate

Easiest Crab Cakes

Since you guys have been loving these Salmon Croquettes so much I decided to make for you the best crab cakes that you will ever eat!

What is a Crab Cake?

A crab cake is a variety of fishcake that is popular in the United States.

It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled, and then served.

What you need to make Crab Cakes

  • Crabmeat 
  • Mayonnaise
  • Panko
  • Flour
  • Egg
  • Green onion
  • Red bell pepper 
  • Worcestershire sauce
  • Cajun
  • Lemon
  • Vegetable oil

The process of making crab cakes from beginning to end.

How to make Crab Cakes:

  • Mixing crab cake filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  • Cooking crab cakes: In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

What to serve with Crab Cakes:

Tips for making Crab Cakes:

  • Which Crab Meat to Use: There are a few types of crab meat that is best to use when cooking or using it for more recipe. I recommend fresh, refrigerator, lump crane meat.
  • Smaller Sizes: For smaller crab cakes, divide the mixture into smaller 1 to 2 inch in size circles. For mini crab cakes, divide into even smaller and try it with 1 to 2 tablespoons. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
  • Cooking Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C).

Crab cakes on a skillet cooking.

Storing Crab Cakes:

  • How to freeze crab cakes: Follow the instructions preparing the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
  • Storing crab cakes: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container in the refrigerator for 3 to 5 days.
  • Warming up: When ready to serve the crab cakes use cook over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes for frozen meat.

More Delicious Appetizers:

Crab cakes on a plate

Easiest Crab Cakes

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The perfect Sweet and Salty crab cake appetizer recipe! 

  • 1 pound lump crabmeat
  • 1/4 cup mayonnaise
  • 1/2 cup Panko
  • 1/4 cup flour
  • 1 egg
  • 2 Tablespoons green onion (sliced)
  • 1/2 red bell pepper (finely diced)
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon cajun
  • juice of half lemon
  • 1/4 cup vegetable oil (for frying)
  1. In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  2. In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

 

Bacon Ranch Cheese Ball Bites

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

Party like a rockstar with these cheese ball bites! If you love cheese ball appetizers try these Jalapeno Bacon Cheese Ball, Smoky Bacon Cheddar Cheese Ball or Bacon Ranch Cheese Ball for more flavors.

bacon ranch cheese ball bites

Bacon Ranch Cheese Ball Bites

Hope you are enjoying New Year’s Eve in style with all the best appetizers.

Ring in the new year with this fun filled bacon ranch cheese ball bite recipe.

These are SO elegant and fun to serve and share at your next party.

Make them look fancy or leave off the pretzel and add a cracker.

These bacon ranch cheese ball bites are perfect for snacking on, serving or even just for fun!

Just be aware, they will not last long.

What you need to make Bacon Ranch Cheese Ball Bites

  • Cream cheese: the base and what holds it all together.
  • Buttermilk Ranch Dressing Mix: perfect flavoring.
  • Cheddar cheese: adds texture to the cheeseball.
  • Green onion: a little spice added in.
  • Bacon: crunchy and flavorful cooked and drained bacon.
  • Black olives: a little different but a huge hit of taste and texture.
  • Pecans or almonds: add some crunchiness in the mix.
  • Pretzel Sticks: perfect for making it easier to grand go with your appetizer.

mixing the ingredients together then rolling the cheeseball into the nuts.

How to make Bacon Ranch Cheese Ball Bites

  • Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attachment. That made it so easy. Otherwise, mix in a bowl until smooth.
  • Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  • Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Tips for making Bacon Ranch Cheese Ball Bites

  • Looking to make a large cheese ball. Simply follow the instructions for the same recipe but combine all the ingredients together and form into a large bowl. This can be served with flat pretzels, celery, carrots, chips or any type of cracker.
  • If possible, shred your own cheese for best results. Pre-shredded cheese has an anti-caking agent (extra flour) and is hard to form a ball with the cream cheese.
  • Switch up the cheese in the cream cheese portion. Try white cheddar, jalapeño for a bit of a kick or Colby Jack cheese.
  • Making the cheese ball can become hard. Wrap your cheese mixture in plastic wrap and roll on a hard surface and using your hands shape your cheeseball.

More Variations of Cheese Ball Recipes:

Try a sweet variation of cheese ball like this Mini Toffee Chocolate Chip Cheese Balls or Cannoli Cheeseball.

Bacon ranch cheese ball bites on a plate.

Storing Bacon Ranch Cheese Ball Bites

  • Storing Bacon Ranch Cheese Ball Bites: These bite size cheese balls are perfect to make a few hours ahead of time. Once they are finished being assembled simple place on a tray or container and lay flat into the refrigerator. It is best to serve within a few hours of making them.
  • Can you make Bacon Ranch Cheese Ball Bites ahead of time? Yes! Get this recipe done and ahead of time. Follow the instructions and roll your cheese ball bites. Place on a baking sheet not touching each other and cover with plastic wrap as best that you can using the pretzels in the cheese ball bites. Try not to get them sticking to the plastic wrap. Lastly, add the pretzel sticks right before serving.
  • Can you freeze Bacon Ranch Cheese Ball Bites? Yes! These make for a great snack or appetizer. These will freeze well in the freezer in an airtight container or ziplock bag for up to one month. When ready to serve, remove from freezer and place on a tray to thaw in the refrigerator overnight. Once soft, serve and enjoy!

More Delicious Appetizers to Enjoy:

Bacon ranch cheese ball bites with a pretzel on top.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

  • 2 8 ounces each packages cream cheese
  • 1 1 ounce packet dry buttermilk ranch dressing mix
  • 1/2 cup cheddar cheese (grated)
  • 1/4 cup green onion (thinly sliced)
  • 6 pieces of bacon (fried and crumbled)
  • 1/4 cup chopped black olives (optional)
  • 1 cup pecans or almonds (finely chopped for coating)
  • Pretzel Sticks
  1. Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until smooth.
  2. Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  3. Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Mozzarella Sticks

Mozzarella Sticks are an easy, classic appetizer that everybody loves! The warm melted cheese is surrounded by savory breading that keeps it from oozing out as it is fried to crispy, golden perfection.

We can’t resist dipping these mozzarella sticks in marinara sauce. For more fun appetizers that are perfect for dipping, try these Bacon-Wrapped Jalapeno Poppers, Chili Lime Chicken Wings, or Crispy Baked Parmesan Ravioli.

An image of fried mozzarella sticks on a plate with marinara dipping sauce.

Mozzarella Sticks

Mozzarella Sticks are so easy to make at home ahead of a party and can be fried up in just a couple of minutes.

You can even make a bunch in advance and store them in the freezer to always have some on hand.

They are the perfect appetizer for an Italian-themed dinner party.

And they make a great addition as part of a game day spread!

An image of stretchy mozzarella cheese sticks being pulled apart.

How to make Mozzarella Sticks:

  • Prep stations for breading: Whisk eggs and milk in a bowl. Pour Italian breadcrumbs into a shallow dish and combine with some freshly grated Parmesan cheese and a little salt.
  • Slice cheese into sticks: Cut a 16-ounce brick of mozzarella cheese into 16 sticks that are each about 3 1/2″ long.
  • Bread the mozzarella: Dip each stick in the egg wash first, then roll in the breadcrumbs. Then give them a second coating of breadcrumbs by dipping in the egg wash and breadcrumbs again before transferring to a sheet pan. Repeat until all of the cheese is coated and then freeze for at least 1 hour.
  • Heat oil for frying: Fill a large skillet with at least 1″ of vegetable oil for frying, or use a deep fryer if you have one. Heat the oil to between 350 and 365 degrees F over medium-high heat. The temperature will drop when the frozen mozzarella sticks are added, so a good thermometer is helpful to monitor the oil temp and keep it in range.
  • Fry in batches: Working with 5-6 mozzarella sticks at a time, fry for 1-2 minutes, carefully turning partway through using tongs, until crispy and golden brown on the outside.
  • Drain: Remove to a plate lined with paper towel while repeating with the remaining mozzarella sticks, then serve hot with marinara sauce for dipping.

An image of a stick of cheese being dipped in an egg wash bath.

Tips for Making Mozzarella Sticks

  • Use a block of the firm mozzarella cheese, as opposed to fresh mozzarella cheese, which is softer. The firm mozzarella is better for cutting and frying.
  • We tested this recipe with both Panko-style bread crumbs, and the smaller classic Italian-seasoned breadcrumbs. The finer breadcrumbs made for a better coating that held to the cheese and provided better coverage.
  • Don’t skip the second coating of breadcrumbs. It’s hard to get enough coating to create a shell to hold in the cheese while it fries with just one dip in egg wash and breadcrumbs.

An image of mozzarella cheese being dredged in Italian-seasoned breadcrumbs.

What type of dipping sauce is best for Mozzarella Sticks?

Our favorite choice is a classic marinara or pizza sauce for dipping these crispy-on-the-out-side, melty-on-the-inside sticks.

You can serve the marinara sauce cold for a contrast, or heat it up on the stove top or in the microwave if you prefer.

But I also love these with ranch dressing. Because everything goes with ranch, doesn’t it?

An image of breaded mozzarella sticks on a baking sheet for freezing.

Looking for More Party Appetizers? Try these:

An image of a hand dipping a mozzarella stick into marinara sauce.

Mozzarella Sticks

Mozzarella Sticks are an easy, classic appetizer that everybody loves! The warm melted cheese is surrounded by savory breading that keeps it from oozing out as it is fried to crispy, golden perfection.

  • 1 pound mozzarella
  • 3 eggs
  • 3 tablespoons milk
  • 1 1/2 cups Italian breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • Marinara sauce, for dipping
  1. Slice the brick of mozzarella cheese into 16 sticks that are each about 3 1/2" long.

  2. In a shallow bowl, whisk together the eggs and milk. In a separate shallow dish like a pie plate, stir together the breadcrumbs, Parmesan cheese, and salt.

  3. Working one at a time, dip each mozzarella stick into the egg wash, let the excess drip off, then roll in the breadcrumbs. Repeat the process for each mozzarella stick for a double coating of bread crumbs by dipping again in the egg wash and breadcrumbs before transferring to a sheet pan. Continue until all of the cheese is coated and the breadcrumbs have been used up.

  4. Transfer the mozzarella sticks to the freezer and freeze for at least 1 hour.

  5. Fill a large skillet at least 1"-2" deep with vegetable oil, or use a deep fryer if you have one. Heat the oil to between 350 and 365 degrees F over medium-high heat. The temperature will drop when the frozen mozzarella sticks are added, so use a thermometer to monitor the oil temp and keep it in range.

  6. Working in batches, fry 5-6 mozzarella sticks at a time for 1-2 minutes, carefully turning with tongs halfway through, until crispy and golden brown on the outside. Remove the fried mozzarella sticks to a plate lined with paper towel to soak up any excess oil.

  7. Continue to fry the remaining mozzarella sticks, then serve hot with marinara sauce for dipping.

Cajun Popcorn Shrimp

Cajun Popcorn Shrimp are large shrimp that are lightly breaded in panko with a kick of cajun and a sweet Italian seasoning and then fried in a vegetable oil until they are golden brown on the outside and tender, juicy shrimp on the inside. Take your shrimp to the next level! 

Cajun seasoning is a pop of color and flavor! If you love cajun and shrimp combination try this Cajun Garlic Shrimp and Grits, Cajun Shrimp and Sausage Veggies Skewers or Blackened Cajun Shrimp Tacos with Avocado Salsa.

Cajun popcorn shrimp on a plate with cocktail sauce

Cajun Popcorn Shrimp

This cajun popcorn shrimp is just what you need to make a fun night meal with family.

There is so much flavor and pop that these shrimp won’t last long!

Lightly bread the shrimp with an Italian seasoning and a kick from the cajun seasoning then fry in a skillet.

It is light and tasty with every shrimp!

They are simple to make with quick and easy instructions.

The ingredient list is all the things you have right in your pantry and refrigerator!

Cajun and shrimp are the perfect combination to have and make these popcorn shrimp POP with flavor!

What you need to make Cajun Popcorn Shrimp

  • Vegetable oil: this is used for frying the shrimp.
  • Shrimp: peeled and deveined and tales removed
  • Flour: the binding of the egg and seasonings over the shrimp.
  • Salt and Pepper: to taste
  • Eggs: keeps the shrimp tender and helps hold the seasonings on to the shrimp when being fried.
  • Milk: gives it a creamy base and adds a little bit of flavor.
  • Panko, Cajun seasoning, Italian seasoning: mix together for the crispy outside part of the shrimp. 

The process of making cajun popcorn shrimp. Dipping in egg, flour and seasonings.

How to make Cajun Popcorn Shrimp

  • In a large saucepan add vegetable oil to about 1/2 inch. Heat to 350 degrees.
  • In a small bowl whisk together the flour, salt and pepper. In another small bowl whisk together the eggs and milk. In another small bowl add the Panko, cajun seasoning and Italian seasoning.
  • Start by coating the shrimp in the flour mixture. Next dredge in the egg mixture and lastly coat in the Panko seasoning.
  • Carefully add the shrimp to the hot oil until they are golden brown for about 3-4 minutes. Remove with a metal slotted spoon and transfer to a plate lined with a paper towel.

Tips for making Cajun Popcorn Shrimp

  • Make sure your oil is near 350 degrees F but not over 400 degrees F before adding in the shrimp. The temperature will slightly drop once the shrimp hit the oil.
  • To keep things clean and mess free fingers, it is easiest to use one hand for the dry ingredients and one had for the wet.
  • Dip the shrimp by holding the tail end and shake off any excess as you are dipping.
  • If you have Old Bay Seasoning you can substitute it for the cajun seasoning.
  • For a spicer shrimp add chili powder or red pepper flakes to your flour mixture.
  • I prefer the larger shrimp even though popcorn shrimp is usually small. Substitute the large shrimp with smaller shrimp if that is what you prefer. Adjust your frying time according to the size of shrimp that you will be using.
  • Raw shrimp is a must! They are gray in color and you can purchase them peeled and deveined in the freezer section by the seafood.
  • It is best to prepare and bread all your shrimp while the oil is warming up. Shrimp do not take that long to cook and is best to be prepared ahead of time before starting.
  • Baking cajun popcorn shrimp work well too. Simply coat each of the shrimp and place them on a sprayed baking sheet. Bake at 425 degrees F for about 12 to 15 minutes or until they are golden brown.

Cajun popcorn shrimp dipped in cocktail sauce.

Storing Cajun Popcorn Shrimp

  • Storing cajun popcorn shrimp: these are perfect to keep in the refrigerator for 4 to 5 days long. Let cool after baking the cajun popcorn shrimp, then store in an airtight container for best results.
  • Can you freeze cajun popcorn shrimp? Yes! These popcorn shrimp are great to freeze. Cook your shrimp according to the instructions, let completely cool then place on a baking sheet not touching each other. Place in the freeze and freeze for about 1 hour. Once they are frozen and hard place them in a ziplock bag or airtight container. This will help keep them from sticking together.
  • Warming Up: When ready to reheat simple place on a sprayed, baking sheet and bake in the oven at 350 degrees F for about 15 minutes or until they are warmed through.

More Tasty Shrimp Recipes to Enjoy

Cajun popcorn shrimp up close on a plate with cocktail sauce.

Cajun Popcorn Shrimp

Cajun Popcorn Shrimp are large shrimp that are lightly breaded in panko with a kick of cajun and a sweet Italian seasoning and then fried in a vegetable oil until they are golden brown on the outside and tender, juicy shrimp on the inside. Take your shrimp to the next level! 

  • 1 pound large shrimp (peeled and deveined and tales removed)
  • vegetable oil (for frying)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 eggs
  • 2 Tablespoons milk
  • 1 cup Panko
  • 1 Tablespoon cajun seasoning
  • 1 Tablespoon Italian seasoning
  1. In a large saucepan add vegetable oil to about 1/2 inch. Heat to 350 degrees.
  2. In a small bowl whisk together the flour, salt and pepper. In another small bowl whisk together the eggs and milk. In another small bowl add the Panko, cajun seasoning and Italian seasoning.
  3. Start by coating the shrimp in the flour mixture. Next dredge in the egg mixture and lastly coat in the Panko seasoning.
  4. Carefully add the shrimp to the hot oil until they are golden brown for about 3-4 minutes. Remove with a metal slotted spoon and transfer to a plate lined with a paper towel.

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

Dipping is my favorite kind of appetizer! If you love warm dips try this Queso Verde Corn Dip, Chicken Alfredo Dip or Insanely Delicious Hot Crab Dip.

Spinach artichoke dip with bread dipped inside it.

Spinach Artichoke Dip

Creamy, rich and thick dip that is best for parties and dipping all night long.

The hot skillet is perfect for sharing and stays nice and warm all night long.

You will love this Hot Spinach Artichoke Dip!

This is one of a kind spinach artichoke dip filled with a hidden ingredient, mayonnaise that blends so well with the all the flavors giving it an extra boost.

Friends and family will love you as they dip and eat this spinach artichoke dip.

The blended cheeses will melt in your mouth and has a subtle artichoke taste.

Bring this spinach artichoke dip to your next party or enjoy it before a nice evening dinner.

It will sure to be the comforting appetizer that everyone needs this holiday season.

What you need to make Spinach Artichoke Dip

This spinach artichoke dip comes together so smoothly and effortlessly.

Quick and easy appetizer dip that will be the rave of your next dinner party.

To make this a complete meal serve your spinach artichoke dip first, then enjoy Baked Chicken Avocado Burrito, Best Ever Ambrosia Salad and Red Velvet Brownies with Cream Cheese Frosting for dessert.

The options are endless with this spinach artichoke dip as an appetizer.

Have a party to go to?! This makes for a warm and comforting dip during game night or out with friends celebrating.

See how quickly this spinach artichoke dip disappears at your next get together during the holiday season.

  • Cream cheese: softened
  • Sour cream: add in for thickness and flavor.
  • Mayonnaise: blends well and adds a hint of flavor and creaminess.
  • Garlic cloves: minced
  • Mozzarella cheese: shredded
  • Parmesan cheese: makes this even more cheesier and adds texture.
  • Artichokes: chopped
  • Spinach: frozen and thawed

Spinach and artichoke mixed in the cheese and mayonnaise sauce.

How to make Spinach Artichoke Dip

Creamy blend of cream cheese, sour cream and mayonnaise just becomes a smooth base for adding more ingredients too.

Watch how easily this spinach artichoke dip comes together and has SO. MUCH. FLAVOR!

Simply follow the instructions and bake this in a dish. It will keep hot throughout the night.

If you notice it needs to be reheated, simply add it to a slow cooker on warm or place back in the oven on low for 5 to 10 minutes.

Friends and family will be raving about your spinach artichoke dip!

This spinach artichoke dip is perfect during the holidays, game day or nightly fun.

Try these Super Tasty Game Day Dips or Jalapeno Poppers Recipe with Bacon for more fun appetizers.

  • Cream together: Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  • Bake and serve: Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

Tips for making Spinach Artichoke Dip

This spinach artichoke dip is always a hit and everyone can’t stop dipping as they are gathered around.

Try my Skinny Three cheese Spinach Artichoke Dip for a lighter way of enjoying this delicious spinach artichoke dip.

Fresh, frozen or canned spinach will work great for this spinach artichoke dip recipe.

Artichoke hearts are best and easiest from a can.

Make this spinach artichoke dip as easy as you would like or more fresh flavors too!

This is a very simple and straightforward appetizer or dip for your next get together.

Enjoy these tips and variations to help you make the best spinach artichoke dip.

  • Frozen spinach: Thawing your spinach is best for this spinach artichoke dip. Once it is thawed, remove as much water/liquid from the spinach. You can squeeze the spinach in your hands or use a paper towel to squeeze it out. Frozen pieces of spinach will be long and stringy, simply chop it up the best you can.
  • Fresh spinach: You can use fresh spinach in this dip. Just make sure it is cooked before adding it to the mixture and then chop it up into pieces you prefer.
  • Canned spinach: I have not tried canned spinach but it can be used. You will want to drain it and also remove any extra liquid.
  • Artichokes: Jarred marinated artichoke hearts are great to use as well for more flavoring. If you would like a fresh artichoke, remove the prickly outside parts on the artichoke then chop it up.
  • Cheese: Substitute the cheese for Monterey Jack or fontina cheese for different flavoring.
  • Seasoning and spices: Add in garlic powder or for a spicy hot spinach artichoke dip try adding in red pepper flakes.
  • Slow cooker: To keep this spinach artichoke dip warm add it to a slow cooker on warm, stirring it occasionally.

What to serve with Spinach Artichoke Dip

Options are endless with this spinach artichoke dip.

So many ways to dip in and enjoy.

The thicker and bigger the cracker, chips or bread is, the better.

The more you can add, the better!

Try these variations of ways to serve with your spinach artichoke dip and watch it disappear quickly.

  • Crackers: Ritz, CLUB crackers or wheat thins are great for dipping.
  • Chips: Tortilla chips or pita chips are always easiest.
  • Bread: French bread, baguette bread or pita bread are soft and comforting.
  • Vegetables: cucumbers, bell peppers, carrots or celery all have a great crunch.
  • Pretzels: bigger, flatter pretzels are best and thick to dip with.

Spinach artichoke dip with bread dipped in it.

Storing Spinach Artichoke Dip

Making spinach artichoke dip is simple and easy to make.

It is perfect for making ahead and reheating if needed.

I love to make this ahead and let the flavors sit and continue to blend together even more.

Enjoy this delicious spinach artichoke dip with friends and family at your next party or have it as dinner appetizer.

It is so quick and easy to make that you don’t need to make ahead but here are some ways of storing and warming up this spinach and artichoke dip.

  • Making ahead before cooking: This will work well for making before your party. Simply mix all ingredients together following the instructions. Place in your skillet or pan for baking. Cover tightly and store in the refrigerator up to 8 hours. Once you are ready to bake, add a few extra minutes and bake according to directions.
  • Can you make spinach artichoke dip ahead? Yes, totally a great dip to make ahead of time. Follow the instructions to the spinach artichoke dip recipe. After baking the spinach artichoke dip let cool completely. Once it is cooled either tightly cover it with wrap or add it to another air tight container to store in the refrigerator. It will sit in the refrigerator for 2 to 3 days.
  • Can you freeze spinach artichoke dip? Yes! But not recommended with the cheeses and cream cheese, mayonnaise mixture. If you are wanting to be frozen simply follow the instructions to cooking it. Let cool and add it to an airtight container or ziplock bag. Freeze laying flat for up to 1 month. When ready to reheat, let thaw overnight in the refrigerator. It may be a bit watery from the water and dew left over top the spinach artichoke dip. Simply use a paper towel and remove the water access. Reheat in the oven, stove top, microwave or in a slow cooker.
  • Warming up: When ready to reheat, add it to an oven safe pan and reheat it until it is nice and bubbly hot or warm up slowly in a slow cooker on low or warm setting. You can also reheat over the stove top on low stirring occasionally until it is warm to the touch.

More delicious appetizer recipes

Spinach artichoke dip with bread

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

  • 8 ounce cream cheese (softened)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 garlic cloves (minced)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 cup Parmesan Cheese (grated)
  • 1 14 ounce can Artichokes (chopped)
  • 6 ounce frozen spinach (thawed)
  1. Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  2. Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.