Artichoke and Brie Dip

I wanted to have a few things out to snack on when our guests arrived on Christmas Day. I'd had my eye on this Artichoke and Brie Dip for awhile and couldn't wait to make it.

This made a ton of dip - definitely good for a large party - so next time I'd cut the recipe in half. We all loved it. Rich, creamy and cheesy, what's not to like? I served it with toasted bread slices and Triscuits on Christmas Day but the next day we had it with Ritz crackers and I think we all preferred them.

Artichoke and Brie Dip
The Kilkenny House

12 oz artichokes, drained and chopped
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
8oz Brie cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat the oven to 450 degrees.

Combine artichokes, mayonnaise, sour cream and Worcestershire sauce together until well blended. Add the Brie, Parmesan and mozzarella and blend. Season with salt and pepper.

Place the mixture in a round 1.5-quart baking dish and bake for 15-20 minutes. Serve warm with toasted bread, crackers or veggies.

Loaded Baked Potato Dip {Giveaway}

Have I got a giveaway for you guys!

But first, let's talk about this Loaded Baked Potato Dip. It has all the flavors of a loaded baked potato in dip form. Brilliant. I halved the recipe since I was only serving 4 people and it was plenty. We all agreed this would be a great dip for the Super Bowl.

Which brings me to the giveaway. Just in time for the Super Bowl, Cape Cod is offering a great prize pack to four of my readers (yes, you read that right). Four of you will each receive a package containing 3 bags of Cape Cod Waffle Cut chips and 3 bags of Cape Cod 40% Reduced Fat Original chips. We used the Waffle Cut for this dip and they really stood up well to the task.

Simply enter using the Rafflecopter link below. This giveaway will run until Thursday, February 23 at 12:00am. Winner will be announced by 11:00am ET on February 23 so Cape Cod will have a chance to ship the packages in time for Super Bowl Sunday. Good luck!

a Rafflecopter giveaway


Loaded Baked Potato Dip
As seen on Mary Ellen’s Cooking Creations, originally from The Barbee Housewife

16 oz sour cream
16 slices bacon, cooked and crumbled
8 oz shredded cheddar cheese
3 green onions, chopped

Mix the sour cream, most of the bacon, most of the cheese, and most of the green onions together. Chill for a few hours (at least one hour).

When ready to serve, stir and then top with the remaining bacon, cheddar and green onions.

Serve with potato chips.

Disclosure: I received the same number and variety of chips for review purposes. All opinions are my own.

Hot Caprese Dip

As soon as my friend Melissa made this dip for the recent Italian recipe swap I knew I had to find an excuse to make it before summer was over. Caprese is my favorite combination of flavors and I knew this dip would be incredibly good.


I'm not ashamed to admit that I ended up making this dip and eating it for lunch over Labor Day weekend. We had been out running errands and since we are on a restaurant hiatus right now we went home for lunch. I needed something quick to eat before putting Baby Girl down for a nap. The wholesale club sells fresh mozzarella so I had some in the fridge, along with ripe tomatoes and some pesto, which I subbed for the fresh basil.

This came together quickly and was delicious with the crusty Italian bread. My only complaint is the mozzarella gets so stringy I wouldn't serve this for company since it would be next to impossible to eat without making a huge mess. But it was just fine for me to scarf down all by myself.

Hot Caprese Dip
How Sweet It Is

10 ounces fresh mozzarella, cubed
2 tomatoes, seeded and juiced
1/4 cup fresh basil leaves, torn (or 2 tablespoons pesto)
Italian bread, sliced and toasted

Preheat oven to 375 degrees.

Combine all ingredients in baking dish (make sure you get as much juice out of the tomatoes as you can!) and bake for about 15 minutes. Serve immediately with sliced Italian bread.

Note: If you use the pesto the result will be even more watery, so you might want to drain off the excess liquid before serving.

You can stick this under the broiler for a few minutes after it's done baking if you like.