They are perfect for game day, family gatherings, or a fun weeknight dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

• Crispy chicken fajita egg rolls with sautéed peppers, onions and white queso.
• Easy Tex-Mex appetizer recipe using cooked chicken for quick prep.
• Perfect party food idea for game day, Mexican Fiesta Menu or Cinco de Mayo.

The homemade queso takes these over the top. It melts right into the filling and gives you bold fajita flavor in every bite.

Ingredients for Fajita Egg Rolls

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Salt
Egg roll wrappers
Oil for frying

How to Make Chicken Fajita Egg Rolls

1. Sauté the Peppers and Onions Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and bell peppers. Cook until tender and slightly caramelized. Stir in the cooked chicken and heat through. Remove from heat and set aside.

3. Make the Queso In a saucepan over medium heat, melt the butter. Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
4. Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat.

5. Combine the Filling Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated. Let the mixture cool slightly before filling the wrappers.

6. Fill the Egg Roll Wrappers Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.

7. Fry Until Golden Heat oil in a deep skillet or Dutch oven to 350°F.
8. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
9. Remove to a paper towel-lined plate to drain.
10. Serve warm with pico de gallo, sour cream or jalapeno ranch.

These Chicken Fajita Egg Rolls are crispy on the outside, creamy and flavorful on the inside, and always the first thing to disappear.

If you try this Chicken Fajita Egg Rolls recipe, leave a comment and star rating below to let me know how your family liked them.

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Chicken Fajita Egg Rolls

Crispy egg rolls stuffed with chicken fajita filling and creamy homemade white queso. A bold and easy Tex-Mex appetizer perfect for parties or dinner.

Course Appetizers

Cuisine American

Keyword Tex Mex Egg Rolls, Tex Mex Party Appetizers

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 263kcal

Author Milisa

Ingredients

• 1 ½ cups cooked chicken diced we used grilled chicken thighs)
• 1 medium onion diced
• 1 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup salsa verde
• 4 ounces salsa verde
• 1 ½ teaaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 4 ounces white Velveeta
• 8 egg roll wrappers
• 3 cups vegetable oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
• In a small pan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender, remove from heat. Stir in chopped chicken and set aside.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
• Let the mixture cool slightly before filling the wrappers.
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
• Repeat with remaining wrappers.
• Heat oil in a deep skillet or Dutch oven to 350°F.
• Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
• Remove to a paper towel-lined plate to drain.
• Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.

Notes

To bake, brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning halfway through.

To air fry, spray lightly with cooking spray and cook at 375°F for 8 to 10 minutes, turning once, until crisp and golden.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer to keep them crispy.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 1mg

More Tex-Mex Appetizers to Try

Chipotle Ground Beef Taquitos

Velveeta Cheese Dip

Taco Dip

Fried Jalapenos

The post Chicken Fajita Egg Rolls appeared first on Miss in the Kitchen.

This crispy shrimp batter is made with a buttermilk and Old Bay seasoned flour for a flavorful and delicious coating for the best fried shrimp recipe you’ve ever tried. We prefer the texture using flour over a cornmeal or panko crust. It’s a favorite dinner or easy appetizer for any gathering.

Why You Will Love this Fried Shrimp Recipe

• The crispy coating takes the shrimp to the next level of delicious. 
• A quick and easy recipe for any night of the week or a great addition to fish fries. 
• Classic fried shrimp makes a great bite-sized appetizer and can be made with frozen or fresh shrimp.

Ingredients Needed for Fried Shrimp

• Jumbo Shrimp – we love Gulf shrimp if we can find it. Argentina red shrimp is also a great option.
• Buttermilk – substitute whole milk with 1 tablespoon lemon juice or white vinegar if you don’t have buttermilk on hand.
• All Purpose Flour
•  Old Bay Seasoning – A mix of seasonings that’s perfect for seafood it includes spices like celery salt, paprika, black pepper and cayenne pepper.
• Oil for frying

How to Make Southern Fried Shrimp

1. Peel and devein shrimp.
2. Pour buttermilk into a shallow bowl.
3. Mix flour and Old Bay Seasoning in a gallon zip top baggie or a bowl.
4. Dip shrimp in buttermilk and shake off excess.
5. Drop 4 or 5 shrimp into seasoned flour. Zip bag and shake to coat shrimp, or dredge through flour coating all sides.
6. Shake off additional flour and place battered shrimp on a clean baking sheet.
7. Heat oil into a dutch oven or heavy bottom pan over high heat until it reaches 350°.
8. Fry shrimp, a few at a time for 1-2 minutes or until golden brown and reaches at least 145° internal temperature.
9. Use a spider strainer or slotted spoon to remove shrimp from hot oil.

10. Drain on paper towels lining a wire rack placed over a baking sheet.

Can You Air Fry Shrimp?

Spray battered shrimp lightly with oil and air fry at 400° for 3-4 minutes or until cooked through and crispy.

What Goes with Crispy Fried Shrimp?

The best sides for shrimp are homemade coleslaw, hush puppies or onion strings.

If you are looking for the best shrimp batter for crispy fried shrimp, give this recipe a try. It is a tried and true favorite.

Have you tried this Fried Shrimp Recipe? Leave a comment and a star rating below to let us know how it turned out.

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Southern Fried Shrimp

Easy Southern Fried Shrimp is a delicious dinner or appetizer for any occasion.

Course Main Dishes

Cuisine American

Keyword crispy fried shrimp, fried shrimp batter, how to fry shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 525kcal

Author Milisa

Ingredients

• 1 pound jumbo shrimp 21/25 count peeled and deveined
• 1 cup buttermilk
• 2 cups all purpose flour
• 1 ½ tablespoons Old Bay Seasoning
• 4 cups vegetable oil for frying or peanut oil
• Cocktail Sauce for Serving
• Tartar Sauce for serving

Instructions

• Pour buttermilk in a bowl.
• Mix flour and Old Bay Seasoning together in a shallow dish.
• Dip shrimp in buttermilk and dredge in flour mixture. Shake off excess flour and place on a lined baking sheet.
• Place oil in a Dutch oven or heavy pan and heat to 350°.
• Fry shrimp a few at a time, 1-2 minutes or until golden brown. Use a digital thermometer to test shrimp is at least 145° internal temperature.
• Remove to a paper towel lined wire rack over a baking sheet to drain.
• Serve with cocktail sauce or white barbecue sauce for dipping.

Video

Notes

Air Fryer: Spray battered shrimp lightly with oil and air fry at 400° for 3-4 minutes or until cooked through and crispy.

Store leftover shrimp in an airtight container in the refrigerator up to 2 days.

To reheat shrimp, place on a baking sheet in a single layer. Bake in a 375° oven for about 5- 8 minutes until heated through.

Nutrition

Serving: 1g | Calories: 525kcal | Carbohydrates: 55g | Protein: 35g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 242mg | Sodium: 1566mg | Fiber: 2g | Sugar: 5g

Since we built our outdoor kitchen off of the pool area, we have been doing most of our deep frying outside. Best idea ever! All of the mess and the smell of the grease from frying is outside instead of in my kitchen.

• Peanut Oil is the best. It has a high smoke point and provides great flavor for deep frying.
• Vegetable Oil or canola oil also works well. It is less expensive and also has a good smoke point for deep frying. Lately we’ve been using beef tallow for frying and it adds delicious flavor.

More Shrimp Recipes to Try

• Shrimp is one of our favorite meals and this Easy Barbecue Grilled Shrimp is always a hit and this Jambalaya never fails to please.
• We love make this grilled pineapple shrimp has become one of our favorites and Shrimp and Grits is on the must-try list.

The post Fried Shrimp appeared first on Miss in the Kitchen.

If you love Chili Cheese Dip, these loaded potato skins will take your easy appetizers menu to a new level of delicious.

Why You’ll Love This Recipe

• Perfect for game day and parties when you need a filling appetizer that feeds a crowd.
• Easy loaded potato skins recipe made with simple ingredients and big bold flavor.
• Great way to use leftover chili or chili cheese dip for a quick shortcut.

Ingredients for Chili Cheese Potato Skins

• Russet Potatoes
• Olive Oil
• Chili
• Velveeta
• Picante Sauce
• Sour Cream
• Green Onions

How to Make Chili Cheese Potato Skins

1. Bake the Potatoes – Scrub potatoes clean and make a 1/4 inch deep slice longwise down one side. Rub with olive oil and place on a baking sheet. Bake for 45 – 50 minutes until tender. Let cool slightly.

2. Prepare the Potato Skins – Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to support the skin. Save potato flesh
3. Brush and Bake Again – Brush insides of potatoes with olive oil and place skin side down on a baking sheet. Bake 10 minutes.

4. Warm the Chili Cheese Dip – Heat chili in a saucepan with Velveeta and picante sauce, stirring until cheese is melted and smooth.

5. Add the Toppings – Spoon chili cheese dip into each potato skin and return to oven for 15-20 minutes.

6. Finish and Serve – Top with sour cream and sprinkle with green onions. Serve hot or at room temperature.

These Chili Cheese Potato Skins are bold, cheesy and totally crave-worthy. If you need a crowd pleasing appetizer that is easy to pull together and guaranteed to impress, try it for your next get together.

Have you tried this Chili Cheese Potato Skins recipe? Leave a comment and star rating to let me know how they turned out.

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Chili Cheese Potato Skins

Chili Cheese Potato Skins are crispy baked potato shells filled with hearty chili cheese dip, then topped with sour cream and green onions. An easy crowd-pleasing appetizer.

Course Appetizers

Cuisine American

Keyword game day appetizers, loaded potato

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 15 minutes minutes

Servings 12 Servings

Calories 211kcal

Author Milisa

Ingredients

• 6 russet potatotes small to medium size
• ¼ cup olive oil divided use
• ½ pound Velveeta Cheese
• 1 cup of chili or 15 ounce can of chili – no beans
• ¼ cup picante sauce
• ½ cup sour cream for serving
• 2 Sliced green onions optional garnish

Instructions

• Preheat oven to 425°.
• Scrub potatoes clean and make a 1/4 inch deep slice longwise down one side. Rub with olive oil and place on a baking sheet. Bake for 45 – 50 minutes until tender. Let cool slightly.
• Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to support the skin.
• Brush insides of potatoes with olive oil and place skin side down on a baking sheet. Bake 10 minutes.
• Heat chili in a saucepan with Velveeta and picante sauce, stirring until cheese is melted and smooth.
• Spoon chili into each potato skin and return to oven for 15-20 minutes.
• Top with sour cream and sprinkle with green onions. Serve hot or at room temperature.

Notes

• Substitute for Velveeta: If you don’t like Velveeta, use cheddar or pepper jack cheese. Follow the same directions.
• Storage: Store leftovers  in a covered container in the refrigerator for 2-3 days.
• Reheat: Reheat in oven on a baking pan for 15 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 455mg | Potassium: 619mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg

More Cheesy Appetizers to Try

Cheesy Pickle Bread

Taco Dip

Mississippi Sin Dip

Velveeta Cheese Dip

The post Chili Cheese Potato Skins appeared first on Miss in the Kitchen.

My family loves pickles and we’ve made Cheesy Ranch Pickle Cruffins, Pickle Roll Ups, Pickle Dip, Fried Pickles and even Pickle Lemonade but this Cheesy Pickle Bread is extraordinary. We can’t get enough of it and it’s the perfect party appetizer to feed a crowd.

Why You’ll Love This Recipe

• Bold pickle flavor in every bite. If you love pickles, this cheesy pickle bread delivers tangy, garlicky goodness baked right into warm, melty cheese.
• Ultra gooey and loaded. A thick layer of melted cheese, juicy pickle chunks and sweet heat from candied jalapeños makes this bread irresistibly rich and satisfying.
• Perfect party appetizer. Easy to make, easy to share, and guaranteed to disappear fast at game day, potlucks, or casual get-togethers.
• Sweet, salty and savory balance. The combination of garlic bread, sharp pickles, creamy cheese, and subtle heat creates crave-worthy flavor in every slice.

Ingredients Needed for Cheesy Pickle Bread

• Pickles: We are using Bread and Butter Pickles and Kosher DIll Pickles – use your favorites.
• Green Onions
• Candied Jalapenos: We are using a mild jalapenos, use spicy if it’s what you prefer. Also if you don’t have candied jalapenos, pickled jalapenos work too.
• Mayonnaise
• Butter – softened.
• Granulated Garlic
• Fresh Ground Pepper
• Mozzarella Cheese
• Monterey Jack Cheese
• French Bread Loaf

How to Make Cheesy Pickle Bread

1. Drain pickles on a paper towel, removing excess juice. 
2. Coarsely chop the pickles, slice the green onions into thin slices and chop the jalapenos.

3. Add mayonnaise and butter to a bowl with garlic and pepper; mix together with a wooden spoon or use an electric mixer. 
4. Next add all of the shredded cheese.
5. Add the chopped pickles, sliced green onions and jalapenos and mix well. 

6. Cut the french bread in half lengthwise. Place on a parchment paper lined baking sheet.
7. Spread pickle and cheese mixture over each half of the bread in an even layer.

8. Bake for 25- 30 minutes or until bread is crisp around the edges and cheese is melted and bubbly. 
9. Remove from oven and cool 5 minutes.

10. Slice into 3 inch slices and serve while hot or at room temperature. 

I slightly tweaked this appetizer recipe and came up with this cheesy garlic bread that is loaded with pickle flavors!

This Cheesy Pickle Bread is loaded with pickles, melted cheese and garlic bread flavors for a hearty appetizer that is a real crowd pleaser and it’s so easy to make!

Have you tried this Cheesy Pickle Bread recipe? Leave a comment and star rating below to let me know how it turned out!

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Cheesy Pickle Bread

Cheesy Pickle Bread is the ultimate appetizer for pickle lovers! The best ooey gooey cheesy garlic bread loaded with chunks of pickles and candied jalapenos.

Course Appetizers

Cuisine American

Keyword easy appetizer, holiday appetizers, pickle appetizer, pickles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Calories 279kcal

Author Milisa

Ingredients

• 8 ounces bread and butter pickles
• 8 ounces kosher dill pickles
• ⅓ cup candied jalapenos
• 2 green onions
• ½ cup mayonnaise
• ½ cup butter
• 1 tablespoon granulated garlic
• ½ teaaspoon fresh ground pepper
• 8 ounces mozzarella cheese shredded
• 8 ounces monterey jack cheese shredded
• 1 French Bread loaf

Instructions

• Preheat oven to 350°.
• Line a baking sheet with parchment paper.
• Drain pickles on a paper towel, removing excess juice.
• Coarsely chop the pickles, slice the green onions into thin slices and chop the jalapenos.
• Add mayonnaise and butter to a bowl with garlic and pepper. Mix together with a wooden spoon or use an electric mixer.
• Next add all of the shredded cheese.
• Add the chopped pickles, sliced green onions and jalapenos and mix well.
• Cut the french bread in half lengthwise. Place on a parchment paper lined baking sheet.
• Spread pickle and cheese mixture over each half of the bread in an even layer.
• Bake for 25- 30 minutes or until bread is crisp around the edges and cheese is melted and bubbly.
• Remove from oven and cool 5 minutes.
• Slice into 3 inch slices and serve while hot or at room temperature.

Notes

• Storage: Store leftover cheesy pickle bread in an airtight container or ziploc bag in the refrigerator 2-3 days.
• Reheat: Place on a parchment paper lined baking sheet and cook at 325° for 10 minutes or until heated through.

Nutrition

Calories: 279kcal | Carbohydrates: 17g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 642mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

More Cheesy Appetizers

Cheese Wafers

Cheesy Puff Pastry Twists

Cheese Dreams

Fried Cheese Curds

The post Cheesy Pickle Bread appeared first on Miss in the Kitchen.

Party dips like Spinach Dip, Mississippi Sin Dip and Velveeta Cheese Dip are must have appetizers for any occasion and are so easy to make.

Make this easy chili cheese dip with homemade chili or canned chili for a crowd pleasing appetizer that will likely be the first thing to disappear!

Ingredients Needed for 3-Ingredient Chili Cheese Dip

• Velveeta
• Chili ~ Without Beans – Homemade or Canned 
• Picante Sauce or RoTel Tomatoes
• Green Onions ~ Optional Garnish
• Tortilla Chips or Fritos corn chips for Serving

How to Make Velveeta Chili Cheese Dip

1. Cut Velveeta into 1 inch cubes. 
2. Place Velveeta in a pan with chili and picante sauce.
3. Cook the mixture over medium heat, stirring often until cheese is melted and dip just starts to bubble.

4. Remove from heat.
5. Garnish queso with green onions if desired and serve with tortilla chips or corn chips like Frito Scoops.

Recipe Tips and Variations

• Yield: 12 Servings
• Substitute for Velveeta: If you don’t like Velveeta, substitute 8 ounces of cream cheese and 8 ounces of shredded cheddar cheese or Mexican cheese blend. Follow the same directions. 
• Make it Spicy: Add hot sauce, minced pickled jalapeños or a can of green chiles for a spicy kick. 
• More Garnishes: Sour cream, diced red onion, candied jalapenos, pico de gallo or diced tomatoes and cilantro.
• Keep it Warm: Place in a fondue pot or in a crock pot on warm for parties.
• Storage: Store in an airtight container in the refrigerator up to 4 days.
• Reheat: Reheat in a pan over low heat, stirring until heated through  or microwave for a couple of minutes, stirring every minute until heated through.

Serving Suggestions

• We love to pour this cheesy chili dip over practically everything including Burgers, French Fries, Tater Tots and Burritos. It is the easiest recipe for game day.
• Pair this chili cheese dip with our Fruit Punch for the kids and Beer Punch for the adults.

This homemade Chili Cheese Dip is the perfect appetizer to add to your next party, backyard cookout or gathering with friends to watch football. It’s a quick and easy appetizer that everyone will love. 

Have you tried this Chili Cheese Dip Recipe? Please leave a comment and star rating below to let me know how it turned out!

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Chili Cheese Dip

Easy Chili Cheese Dip is a 3-ingredient appetizer that is perfect for game day gatherings or any get together with friends and family. 

Course Appetizers

Cuisine American

Keyword cheese dip, chip dip, game day appetizers, party dip

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Calories 246kcal

Author Milisa

Ingredients

• 1 pound Velveeta Cheese
• 2 cups of chili or 15 ounce can of chili – no beans
• ½ cup picante sauce
• Sliced green onions optional garnish
• tortilla chips or Fritos for serving

Instructions

• Cut Velveeta into 1 inch chunks.
• Add Velveeta, chili and picante sauce to a heavy bottom pan. Cook over medium heat, stirring frequently until cheese is melted and dip starts to bubble.
• Remove from heat.
• Garnish with green onions if desired and serve with chips.

Notes

• Substitute for Velveeta: If you don’t like Velveeta, substitute 8 ounces of cream cheese and 8 ounces of shredded cheddar cheese. Follow the same directions. 
• Make it Spicy: Add minced pickled jalapeños for a spicy kick.
• Keep it Warm: Place in a fondue pot or in a crock pot on warm for parties.
• Storage: Store in a covered container in the refrigerator up to 4 days.
• Reheat: Reheat in a pan over low heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 246kcal | Carbohydrates: 16g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 1094mg | Fiber: 2g | Sugar: 7g

More Party Dip Recipes

Velveeta Cheese Dip

Knorr Spinach Dip

Mississippi Sin Dip

Taco Dip

The post Chili Cheese Dip appeared first on Miss in the Kitchen.

This easy appetizer dip has been all over social media and one of my daughter in laws brought it to our family Christmas. I absolutely loved it and I will be making it for every get together! I love Boursin Cheese but it’s not available at my local grocery store, so I made my own version that is even better.

Why You’ll Love This Recipe

• Homemade Boursin fig dip with cream cheese in place of the expensive Gournay cheese, herbs and finely grated Parmesan for a richer, more flavorful cheese base than store-bought versions. It’s a bonus that it is budget-friendly.
• Sweet and savory appetizer made with fig jam and pistachios that pairs perfectly with crackers and cheese boards.
• Easy make-ahead party dip that comes together in minutes but looks elegant enough for holidays and entertaining.

Ingredients Needed for Boursin Fig Dip

• Cream cheese
• Butter
• Finely grated Parmesan cheese
• Granulated garlic
• Dried dill
• Dried thyme
• Granulated Onion
• Salt
• Black pepper
• Fig jam or fig preserves – If you don’t like figs, try bacon jam or orange marmalade
• Pistachios – substitute almonds, pecans or walnuts if that is what you have

How to Make Boursin Fig Dip

1. Make the homemade Boursin: Add cream cheese, butter, grated Parmesan cheese, granulated garlic, dried dill, dried thyme, onion powder, salt and pepper to a shallow dish like a pie plate. Mash together with a fork until well combined.

2. Assemble the dip: Spread evenly across the dish.
3. Add the toppings: Spoon fig jam over the cheese mixture and spread gently. Sprinkle chopped pistachios evenly over the top.

4. Serve: Serve immediately with crackers or cover and refrigerate until ready to serve – sitting out about 15 minutes to come to room temperature if made ahead.

This Boursin Fig Dip is one of those recipes that is easy to throw together but always feels a little special. The creamy cheese, sweet fig jam, and crunchy pistachios work so well together and make it perfect for setting out with crackers anytime you are entertaining.

If you try this Boursin Fig Dip, leave a comment and star rating and let me know how it turned out for you.

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Boursin Fig Dip

Creamy homemade Boursin fig dip blended with herbs and Parmesan topped with fig jam and pistachios. A quick and elegant appetizer to serve with crackers.

Course Appetizers

Cuisine American

Keyword garlic and herb dip, Homemade boursin cheese

Prep Time 10 minutes minutes

Servings 12

Calories 190kcal

Author Milisa

Ingredients

• 8 ounces cream cheese softened
• ½ cup butter softened
• ⅓ cup parmesan cheese finely grated
• 1 tablespoon granulated garlic
• 1 tablespoon dried dill
• 2 teaspoons dried thyme
• 2 teaspoons granulated onion
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• ½ cup fig jam or preserves
• ¼ cup pistachios chopped
• crackers for serving

Instructions

• Add cream cheese, butter, grated Parmesan cheese, granulated garlic, dried dill, dried thyme, onion powder, salt and pepper to a shallow dish like a pie plate. Mash together with a fork until well combined.
• Spread evenly across the dish.
• Dollop the fig jam over the top, spreading in an even layer.
• Top with chopped pistachios.
• Serve immediately with crackers or toasted bread slices.

Notes

Storage: Cover with plastic wrap or place in an airtight container and refrigerate for 2-3 days. 

Remove from refrigerator to come to room temperature before serving.

Use 2 packages of Boursin cheese in place of homemade garlic cheese spread if desired.

Top with hot honey for a sweet and spicy kick.

Nutrition

Calories: 190kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 265mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

More Party Favorites

Knorr Spinach Dip

Jalapeno Popper Cheese Ball

Puff Pastry Cheese Twists

Lil Smokies Pigs in a Blanket

The post Boursin Fig Dip appeared first on Miss in the Kitchen.

They are perfect as an appetizer, game day snack, or an indulgent side dish for burgers and sandwiches. These onion rings fry up crisp on the outside while staying tender and sweet on the inside, just the way great beer battered onion rings should be.

Why You’ll Love This Recipe

• The beer batter creates extra crispy onion rings ready in under 30 minutes.
• Made with simple pantry ingredients and no complicated steps for restaurant-style onion rings.
• Perfect for dipping and sharing, but easy enough for a weeknight treat.

How to Make Beer Battered Onion Rings

1. Slice the onions: Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
2. Heat the oil: Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.

3. Make the beer batter: In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.

4. Coat the onion rings: Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
5. Fry until golden: Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.

6. Drain and season: Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.

Serve with your favorite dipping sauces.

Best Dipping Sauces for Onion Rings

Blooming Onion Sauce

Peppercorn Ranch

Fry Sauce

Chick Fil A Sauce

Once you try homemade beer battered onion rings, it’s hard to go back to frozen. That crispy coating, sweet onion center and endless dipping options make them a guaranteed hit. Serve them hot and fresh and be ready for requests for seconds.

If you make these beer battered onion rings recipe, leave a comment and star rating below. I’d love to know what dipping sauce you served them with.

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Beer Battered Onion Rings

Beer Battered Onion Rings are crispy, golden and made with a light beer batter that fries up airy and crunchy every time.

Course Appetizers

Cuisine American

Keyword Fried Onion Rings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 226kcal

Author Milisa

Ingredients

• 3 large Sweet Onions
• 1 cup all purpose flour +2 tablespoons for dusting sliced onions
• 1 tablespoon corn starch
• 1 cup light lager beer use your favorite brand
• 1 teaspoon salt plus more for seasoning
• vegetable oil or lard for frying
• Blooming Onion Sauce for serving or favorite dipping sauce

Instructions

• Peel the sweet onions and slice into thick rings. Separate the rings and place in a shallow dish. Toss with a few tablespoons of flour – this will help the batter stick. I like to save the middles for another dish – just refrigerate in an airtight container for 3-4 days.
• Pour vegetable oil into a heavy skillet or dutch oven, filling it a few inches deep. Heat to 375° – 400° using a deep fry thermometer.
• In a mixing bowl, whisk together all purpose flour, baking powder, and kosher salt. Slowly whisk in the light beer until a smooth batter forms. It should be thick enough to coat the onions but still drip slightly.
• Dip each onion ring into the batter, allowing excess to drip off before dropping into hot oil.
• Carefully place battered onion rings into the hot oil in small batches. Fry for 2 to 3 minutes per side, or until golden brown and crispy.
• Remove onion rings to a paper towel lined wire rack over a baking sheet. Sprinkle lightly with additional kosher salt while hot.
• Serve with blooming onion sauce or your favorite dipping sauce.

Notes

• Add a pinch of garlic powder or paprika or a dash of hot sauce to the batter for extra flavor.
• Swap sweet onions for yellow onions if that’s what you have on hand.
• Onion rings are best served fresh, storing and reheating is not recommended.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 403mg | Potassium: 228mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

More Onion Recipes to Try

Easy Onion Strings

Air Fryer Onion Rings

Fried Onion Rings

Blooming Onion

The post Beer Battered Onion Rings appeared first on Miss in the Kitchen.

I have been making the classic Knorr Spinach Dip since I can remember and it’s the one thing my kids always insist on for every gathering. I was completely surprised with the whole family unanimously declared this ranch version even better!

This version skips the sour cream and mayo and uses Greek yogurt instead, so it is higher in protein and lighter in carbs and calories. I promise, no one will ever suspect it’s a healthier appetizer! Serve it with carrot sticks, celery, bell peppers, cucumbers or whole wheat crackers for a dip that feels just as satisfying as the original.

Why You’ll Love This Recipe

• A lighter spinach dip that still tastes creamy and satisfying, made with Greek yogurt instead of sour cream for a fresh tang and smooth texture.
• Low carb, high protein and low fat, making it a great choice for healthier snacking, parties or game day spreads.
• Quick and easy to make with no cooking required, just mix, chill and serve with your favorite crisp veggies or crackers.

How to Make Ranch Spinach Dip

1. In a medium mixing bowl, add the Greek yogurt and ranch dressing mix. Stir until smooth and fully combined.
2. Add the spinach, sliced green onions and finely chopped water chestnuts to the bowl. Stir until everything is evenly mixed.
3. Garnish with green onion tops and a few red pepper flakes if desired.
4. Serve immediately or cover with plastic wrap and refrigerate until ready to serve, up to 1 day in advance.

Whether you are putting together a party tray or just need a healthier snack to keep in the fridge, this Ranch Spinach Dip is simple, flavorful and easy to feel good about.

If you give this Ranch Spinach Dip recipe a try, leave a comment and star rating to let me know how you liked it.

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Ranch Spinach Dip

This Ranch Spinach Dip is light, creamy and packed with ranch flavor. Made with Greek yogurt, spinach and crunchy water chestnuts, it is an easy appetizer that pairs perfectly with fresh veggies or crackers.

Course Appetizers

Cuisine American

Keyword healthy appetizers, low carb appetizers

Prep Time 10 minutes minutes

Servings 8

Calories 85kcal

Author Milisa

Ingredients

• 16 ounces Plain Greek Yogurt reduced fat
• 10 ounces Frozen Chopped Spinach thawed, squeezed dry
• 8 ounces Water Chestnuts drained and chopped
• 3 tablespoons Ranch Dressing Mix (one packet)
• 4 green onions sliced thin, plus more for garnish
• red pepper flakes optional for garnish

Instructions

• In a medium mixing bowl, add the Greek yogurt and ranch dressing mix. Stir until smooth and fully combined.
• Add the spinach, sliced green onions and finely chopped water chestnuts to the bowl. Stir until everything is evenly mixed.
• Garnish with green onion tops and a few red pepper flakes if desired.
• Serve immediately or cover with plastic wrap and refrigerate until ready to serve, up to 1 day in advance.

Notes

Serve with carrot sticks, celery, cucumbers, bell peppers and cherry tomatoes. It is also great with whole wheat crackers or pita chips.

Store in an airtight container in the refrigerator up to 3 days.

 

Nutrition

Calories: 85kcal | Carbohydrates: 13g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 473mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4217IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg

More Easy Appetizer Dips to Try

2 Ingredient Veggie Dip

Whipped Cottage Cheese Dip

Lipton Onion Dip

Pickle Dip

The post Ranch Spinach Dip appeared first on Miss in the Kitchen.

If you’re looking for a reliable cheese crisp recipe that actually delivers bold flavor and perfect texture, this is the one to make. I’ve slightly adapted the Southern Living classic adding in more flavor. I first came across this recipe being called Cheese Dudes and it is my new favorite appetizer!

Why You’ll Love This Recipe

• Crisp, buttery Southern cheese wafers that actually hold their shape. This recipe uses the right balance of butter, flour, and Rice Krispies for wafers that bake up crisp without spreading too thin or turning crumbly.
• Bold cheddar flavor in every bite. Sharp cheddar, Worcestershire sauce, garlic, and cayenne work together so these cheese wafers taste savory and cheesy, not flat or boring like many versions.
• A make-ahead party appetizer that always disappears. These classic cheese wafers are perfect for holidays, potlucks and cocktail parties. The perfect bite to serve with wine or beer.

If you’ve tried cheese wafer recipes that were bland, greasy, or inconsistent, this one fixes all of that.

Ingredients for Cheese Wafers

• Sharp cheddar cheese
• Butter
• All purpose flour
• Worcestershire sauce
• Granulated garlic
• Kosher salt
• Cayenne pepper
• Rice Krispies

How to Make Cheese Wafers

1. Add Ingredients. Add all of the ingredients to a large mixing bowl.
2. Mix the Dough. Using a dough or clean hands, mix until a soft dough ball forms.
3. Shape the wafers. Scoop or roll 1 inch dough balls and place on a parchment-lined baking sheet, spacing slightly apart. Flatten with a large fork in a crisscross pattern.
4. Bake. Bake until the edges are lightly golden and the wafers are set and crisp.
5. Cool. Remove to a wire rack to cool.

Serving: Serve warm from the oven or cooled – they will be more crisp but either way they are completely irresistible. A great addition to any charcuterie board or appetizer spread.

We loved these so much that I’ll probably double the recipe for our next party!

Make this Easy Appetizer

These cheese wafers are crisp, buttery and full of real cheddar flavor, exactly how a classic Southern cheese wafer should be. If you want an easy appetizer that everyone will love, this is the recipe to bookmark and make for every gathering.

If you try this crispy cheese wafers recipe, I’d love to hear how they turned out. Leave a comment and a rating below so others know this is the recipe worth making.

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Cheese Wafers

Classic Southern cheese wafers made with sharp cheddar, butter, and Rice Krispies. Crisp, savory, and perfect for holidays, parties, and make-ahead entertaining.

Course Appetizers

Cuisine American

Keyword Cheese dudes, Rice Krispies Cheese Wafers

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 30 wafers

Calories 78kcal

Author Milisa

Ingredients

• 2 cups sharp cheddar cheese shredded
• ½ cup butter softened (salted or unsalted)
• 1 tablespoon Worcestershire sauce
• 1 cup all purpose flour
• 1 cup Rice Krispies cereal
• 1 tablespoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon cayenne pepper or more to taste

Instructions

• Preheat oven to 375°.
• Add shredded cheese, butter, Worcestershire sauce, flour, Rice Krispies, garlic, cayenne pepper and salt to a large mixing bowl.
• Mix together with clean hands or a wooden spoon until dough comes together into a ball.
• Scoop into one inch balls and place on a parchment lined baking sheet about 2 inches apart.
• Bake for 15 minutes.
• Remove to a wire rack to cool completely.
• Store in an airtight container up to 1 week.

Notes

• Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly and can affect texture.
• Uniform size matters. Keeping the wafers the same size helps them bake evenly and stay crisp.
• Serve warm for a chewy wafer or at room temperature for a crisp cracker.
• Storage: Store baked cheese wafers in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked wafers and thaw at room temperature before serving.
• Make Ahead: The dough can also be made ahead and refrigerated for up to 2 days before baking, making this an easy appetizer to prep in advance.

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 125mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

More Cheesy Appetizers

Cheese Dreams

Puff Pastry Cheese Twists

Cheesy Ranch Pickle Cruffins

Cheesy Pickle Bread

The post Cheese Wafers appeared first on Miss in the Kitchen.

I first had this at a friends house many years ago and it’s been a favorite ever since. The spicy pepper jelly combined with cream cheese is an unbeatable combination and if you haven’t tried it yet, now is the time.

Why You Will Love This Recipe

• Only two ingredients for the easiest appetizer.
• Perfect for holiday parties and family gatherings.
• A last minute option that always disappears first.

Ingredients for Pepper Jelly Cream Cheese

• Cream cheese – softened
• Pepper jelly
• Crackers for serving

How to Make Pepper Jelly Cream Cheese

1. Place the block of cream cheese on a serving plate.
2. Spoon pepper jelly over the top and sides.

3. Serve immediately with crackers.

Garnish and Serving Options

• Add sliced green onions or fresh herbs like parsley for a festive touch.
• Sprinkle chopped pecans, pistachios or almonds on top.
• Serve with pretzels, bagel chips or toasted baguette slices.
• Swap in peach habenero jam, candied jalapenos or hot honey for a fun twist.

This two ingredient Pepper Jelly Cream Cheese appetizer is perfect for last minute guests, holiday parties and family get togethers. It takes less than five minutes to make and always brings the festive vibes to the table. Keep the ingredients on hand and you will always have something easy and delicious to share.

Have you tried this Pepper Jelly Cream Cheese Recipe? Leave a comment and star rating to let me know how you served it!

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Pepper Jelly Cream Cheese

Pepper Jelly Cream Cheese is the easiest two ingredient holiday appetizer. A simple, festive crowd pleaser ready in minutes.

Course Appetizers

Cuisine American

Keyword easy party dip

Prep Time 5 minutes minutes

Servings 8

Author bennrobin

Ingredients

• 8 ounces cream cheese softened
• 8 ounces pepper jelly
• crackers for serving

Instructions

• Place softened cream cheese on a platter or shallow plate.
• Spoon pepper jelly over the cream cheese, spooning extra around the edges.
• Serve with crackers.

Notes

• Add sliced green onions or fresh herbs like parsley for a festive touch.
• Sprinkle chopped pecans, pistachios or almonds on top
• Serve with pretzels, bagel chips or toasted baguette slices
• Swap in jalapeno jelly, candied jalapenos or hot honey for a fun twist
• Store leftovers wrapped in plastic wrap in the fridge for 3-4 days.

More Easy Appetizers to Try

Lipton Onion Dip

Veggie Dip

Raspberry Chipotle Dip

Pomegranate Pecan Cream Cheese Party Appetizer

The post Pepper Jelly Cream Cheese appeared first on Miss in the Kitchen.