Cool Down with This Sweet & Spicy Pineapple Jalapeño Dip (It Even Makes a Great Ham Sandwich Spread!)

 

When the heat kicks in, my cooking style shifts completely. I crave things that are cool, refreshing, and still packed with bold flavor. 

This Pineapple Jalapeño Dip hits every mark. Creamy with a sweet-tangy bite and just the right touch of heat, it pairs beautifully with a chilled glass of white wine on a warm evening. For dippers, I love using oversized croutons I made from homemade pizza bread, along with crisp apple slices, celery sticks, and fresh pineapple chunks. 

  

You can dial up the spice by leaving the seeds in the jalapeño—I usually do because I enjoy that extra kick. I’ve also discovered it makes a fantastic sandwich spread, especially on a ham sandwich. Feel free to experiment with the ingredients or find new ways to serve it. Whatever you do, just make it—you’re going to love it.Pineapple Jalapeño Dip

1 12 oz. container whipped cream cheese
2 T. sour cream
1 8 oz. can crushed pineapple, drained
1 scallion, minced
1 Melissa’s pickled jalapeño, seeded (or not) and minced
1 t. garlic powder
1 t. sugar
½ t. kosher salt
Pinch Melissa’s Chili Lime Seasoning

In a medium-size bowl, combine all of the ingredients. Mix well. 
Refrigerate for 2 hours before serving. I find it best when chilled overnight.

Serve with apple slices, celery sticks, fresh pineapple, croutons, crackers, whatever you like.

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Creamy Everything Bagel Cheese Spread (Cheaper and Better Than Store-Bought!)

 

I can be very dippy. By this, I mean that I am never without some kind of delicious dip in the fridge, ready for apples, crudités, crackers, and my absolute favorite these days: mini pretzels.  But can someone please explain why these fancy cheese spreads cost so much? I recently grabbed a container of Alouette Toasted Everything on sale… for five dollars. Five dollars! We’re talking cream cheese, a little sour cream, mayo, and some seasoning. In what universe is that worth five dollars?!  Five! Dollars!

Anyhoo… just like I’ve started baking my own bread (which, by the way, makes the most incredible dippers for this stuff), I’ve begun creating copycat versions of all my favorite cheese spreads. If you love the toasted everything flavor as much as I do, you’re going to want this recipe. It’s ridiculously simple, way more economical, and honestly tastes SO MUCH better. 

Alouette Toasted Everything Cheese Spread Copycat

1 (8-oz.) package cream cheese, room temperature

¼ c. sour cream

¼ c. Duke’s mayonnaise

2 to 3 T. Everything bagel seasoning

Pinch McCormick Smoked Paprika & Garlic Seasonings

A few gratings of freshly ground black pepper

 

 Place all ingredients in a mixing bowl. With a handheld mixer, beat it to within an inch of its life until smooth and creamy. Refrigerate for at least 1 hour (it’s delightfully make-ahead!) so the flavors can meld and get even better.

 Serve with apples, veggies, crackers, pretzels, or — my personal favorite — slices of your homemade bread. Enjoy!

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Skip the Store-Bought Tub: Homemade Chive and Onion Cream Cheese That Saves Money and Tastes Better

 

There's something incredibly satisfying about recreating a store-bought favorite at home — especially when it's quicker, tastier, and saves you serious money. If you're like me, that little tub of chive and onion cream cheese is a weekly grocery staple. But once I crunched the numbers, I was shocked at how much I was spending compared to whipping up my own batch. This homemade version costs a fraction of the price, tastes fresher, and takes just minutes to make.

This versatile spread is perfect for so many occasions. Use it as a creamy dip for fresh vegetables, a flavorful spread on crackers, or even slathered on crisp apple slices for a sweet-savory twist. It's absolutely excellent with pretzels — the salty crunch pairs perfectly with the tangy, herby cream cheese. Whether you're hosting a party, packing lunches, or just need a quick snack, this recipe has you covered.

The best part? It keeps beautifully in the refrigerator for up to a week in an airtight container, so you can make a batch on the weekend and enjoy it all week long.

Chive and Onion Cream Cheese

8 oz. cream cheese, softened

¼ c. crumbled feta cheese

1 t. onion powder

1 T. instant minced onion

1 T. dried chives

Pinch of seasoned salt

Freshly ground black pepper

 In a medium bowl with a hand mixer, cream together all ingredients until well blended.

 Good served immediately but will develop more flavor upon sitting.

 Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.

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Sun-Dried Tomato Dip – A Flavorful, Versatile Spread

 

I’m a self-proclaimed dip enthusiast—give me a fridge stocked with hummus, tapenades, spreads, and dips, and I’m a happy camper. There’s something so satisfying about having a variety of flavorful spreads on hand. Whether I’m slathering them onto crackers to accompany soup or salad, spreading them on baguette slices and popping them under the broiler for a quick appetizer, or setting out a bowl for unexpected guests to enjoy with drinks, dips are my go-to for versatility and flavor.

 One recipe that’s recently caught my attention is Ina Garten’s Sun-Dried Tomato Dip from FoodNetwork.com. It’s a creamy, tangy blend of sun-dried tomatoes, cream cheese, sour cream, mayonnaise, and scallions with a kick of hot red pepper sauce. I had some sun-dried tomatoes languishing in my pantry, and this recipe was the perfect way to put them to good use. With a yield of about 2 cups, it’s just the right amount for a small gathering or to keep in the fridge for snacking.

 Here’s my take on Ina’s recipe, with one tweak: I cut the kosher salt in half. Trust me, the original 1 teaspoon of kosher salt felt like overkill to my taste buds, and if you’re using regular table salt, it could turn this dip into a salty brine. So, proceed with caution and adjust to your preference. Other than that, this dip is a winner! It’s bursting with the summery flavor of sun-dried tomatoes and scallions, yet it feels just as at home in the fall for tailgating or cozy entertaining. Bonus: it gets even tastier after a night in the fridge, letting those flavors meld into something truly garden-fresh and irresistible.

Sun-Dried Tomato Dip

¼ c. Melissa’s sun-dried tomatoes in oil, drained and chopped (about 8 tomatoes)

1 8-oz. pkg. cream cheese, at room temperature

½ c. sour cream

½ c. Duke’s mayonnaise

10 drops hot red pepper sauce

½ t. kosher salt (or less, to taste)

¾ t. freshly ground black pepper

 2 scallions, thinly sliced (white and green parts)

 In a food processor fitted with a metal blade, puree the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, hot red pepper sauce, salt, and pepper until smooth.

Add the scallions and pulse twice to incorporate.

Serve at room temperature with crackers, veggies, or baguette slices. For a warm twist, spread on baguette slices and broil until bubbly.

 Yield: 2 cups

Keeps in the fridge for up to a week; flavors improve overnight.

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Artichoke Jalapeño Dip: A Delicious Twist for Your Next Snack Time

 

If you're like me and tend to steer clear of convenience foods due to their cost and health concerns, you might be pleasantly surprised by how far they've come. Gone are the days of those dreaded TV dinners my mom used to force-feed me when I was a kid. Recently, I treated myself to a St. Louis classic—Louisa toasted ravioli—opting for both beef and spinach-cheese varieties. Tucked away on the box of the latter was a gem of a recipe, Artichoke Jalapeño Dip, perfect for dipping those crispy ravioli. It was so good that I knew I had to share it.

 This dip isn’t just for toasted ravioli. It pairs wonderfully with pita chips, crackers, or fresh crudités. Here’s the recipe I discovered, slightly adapted. 

Artichoke Jalapeño Dip

1 6.5-oz. jar artichoke hearts, drained and chopped

1 jalapeño, seeded and diced

¼ c. Melissa’s roasted red peppers, diced

¾ c. Duke’s mayonnaise

½ c. sour cream

2 oz. grated Parmesan cheese

4 oz. cream cheese, softened

¼ t. garlic powder

 Incorporate all the ingredients in a small mixing bowl, keeping some red bell peppers aside to add on top before serving the dip.

 The prep is quick, and the result is a creamy, spicy, and savory dip that elevates any snack. Whether you’re indulging in convenience foods or just looking for a new appetizer, this recipe is a keeper. Try it out and let me know your favorite dipping companion in the comments.

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Trader Joe’s Inspired Roasted Pecan Blue Cheese Spread

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I have always felt that there is good and bad in everything, even a pandemic. One of the good things is that I can get my favorite food, from my favorite restaurant, brought right to my door. I have to admit that, initially, I went a little crazy ordering food (my hips will back me up on this).  But, that can get to be a little expensive, which caused me to wonder why I couldn’t re-create some of these dishes on my own.

If you’ve read this blog for any length of time, then you know that my favorite food is a cheeseburger. I like any kind of cheeseburger with any kind of cheese, single patty or double, broiled or grilled, topped with a variety of condiments, or plain, as long as there is meat and cheese on a bun, I’m a happy girl. I do have a particular liking for the bacon bleu cheese burger at Red Robin, and that got me thinking. Why not make my own delicious burger, top it with thick slices of Applewood-smoked bacon, and a dollop of blue cheese spread? The blue cheese spread that I had in mind was the kind that is sold at Trader Joe’s. Sadly, TJ’s doesn’t deliver, so I was determined to make my own. The result of that effort is the recipe below. It makes a fabulous blue cheese bacon burger, but it’s also very tasty on its own with fresh fruit and crackers. Perfect for a snack, perfect to top a burger or steak, easy to make, and keeps in the fridge for 7-10 days. What are you waiting for?

Trader Joe’s Inspired Roasted Pecan Blue Cheese Spread

4 oz. cream cheese, softened

1/3 cup chopped pecans

4 oz. container blue cheese crumbles

2 T. sour cream

1/8 t. Worcestershire sauce 

Pinch of salt

Few gratings freshly ground black pepper

 In a 9-inch sauté pan over medium heat, toast pecans until fragrant and golden.

 Place remaining ingredients in a medium mixing bowl, and beat for 2 to 3 minutes until well blended. Turn into storage container and chill at least an hour before using.

 Use it as a dip or spread on its own with fresh fruit and potatoes, or as a topping for steaks and burgers.