Category: Appetizers

Spinach Artichoke Dip (in the Crockpot!)

I know there are a million and one Spinach Artichoke Dip recipes circling the internet, but this recipe is always a crowd pleaser. It’s made in the crockpot, has minimal ingredients, is smooth and creamy, and deliciously cheesy!

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

I always make a batch of this for any event that I have. You can prep all of the ingredients in advance. I like to get everything ready  and put them in a large plastic ziploc and keep it in the fridge until I’m ready to go (except the cream cheese). All you’ll have to do is throw the ingredients in the crockpot a few hours in advance, and your dip is ready to go. I use my little food processor to chop up the artichokes and the spinach, which cuts the prep time in half.

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

I love to use fresh spinach in this dip and I think it adds better flavor. I feel like I always have a bag of spinach in my fridge and this is a great way to use it. I also hate squeezing out the liquid of frozen spinach. It’s soooo cold! You can serve this dip with vegetables, tortilla chips or crackers. I especially love it with these pumpkin tortilla chips.

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

This dip only has a few ingredients and I love it’s smooth and creamy texture. There are three types of cheese in this Spinach Artichoke Dip, mozzarella, parmesan and cream cheese. I guess cream cheese counts as a cheese. These three cheeses melt beautifully and complement each other in this dip. It’s also chocked full of spinach and artichokes, which blend with the cheese and spices. This yummy dip is great for any event and so easy to throw together! Get out your crockpot to serve this up at your next party!

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups fresh spinach, chopped
  • 2 cans artichokes, drained, chopped
  • 1 8oz block of cream cheese
  • 1 tub (about 1 ½ cups) shredded parmesan cheese
  • ½ cup mozzarella, shredded
  • 1 teaspoon basil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Chips and veggies for dipping
Instructions
  1. Use a small food processor to chop up the spinach and artichokes. I like mine chopped very small, so the dip is smooth and not chunky, but chop to your liking.
  2. Combine all ingredients in the slow cooker and cook on low for 2 to 4 hours, or until completely melted. Be sure to stir a few times during the heating process to incorporate all of the cheeses.
  3. Serve hot with chips and vegetables!

 

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

 

Gouda Cheese Chips

Who is ready for some football? These Gouda Cheese Chips are the perfect pairing for any football game, whether you’re there for the sports or just the snacks 🙂

Gouda Cheese Chips | Mrs Tea & Mr Coffee

These chips are special because they are sweet potato chips. I love the sweetness that the chips provide against the tang of the luscious cheese sauce. I used some chips I picked up at the store, but if you’re feeling really ambitious you could make some homemade chips. Either way, these chips will get gobbled up super fast!

Gouda Cheese Chips | Mrs Tea & Mr Coffee

This gouda sauce is the perfect complement to the bacon and sweet potato chips. The sauce is gluten free and dairy free and you would never know it! You can’t go wrong with sweet potato chips covered in cheese and bacon.

Gouda Cheese Chips | Mrs Tea & Mr Coffee

Gouda Cheese Chips
 
Author:
Ingredients
  • 5 slices bacon, diced, cooked
  • 3 green onions, thinly sliced
  • 1 tablespoon butter, unsalted
  • 1 tablespoon brown rice flour
  • ½ cup almond milk, warm
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 5 ounces smoked gouda cheese, shredded
Instructions
  1. Preheat the oven to 350 degrees and line a baking sheet with foil.
  2. Spread out a few handfuls of sweet potato chips onto the baking sheet.
  3. In a small pot, melt the butter over medium heat. Once the butter is melted, whisk in the flour. Continue to whisk and heat for about a minute. Remove from the heat and slowly whisk in the warm milk, removing any clumps. Bring the mixture to a simmer, until thick, 1 to 2 minutes. Add in the cheese and whisk in the spices until incorporated.
  4. Pour the cheese sauce over the chips and top with the bacon. Heat in the oven for 7 to 10 minutes, until the chips are heated. Once removed from the oven top with green onions.

 Recipe adapted from Cooking for Keeps

Raspberry Black Bean Dip

This recipe is a tribute to the best appetizer from the best college town bar in the world (ok, I may be biased, about the dip thing and the college thing). This dip is my best re-creation of So Long Saloon’s in Manhattan, Kansas. So Long’s Raspberry Black Bean Dip is one of my favorite things to eat in Manhattan. They serve this in a piping hot little skillet and it is delicious!

Raspberry Black Bean Dip| Mrs Tea & Mr Coffee (more…)