Dip

Pimiento Cheese

September 13, 2018 by laurenpacek 2 Comments

Pimiento Cheese is an iconic Southern dish. And it is a beautiful, beautiful thing. I mean, how could a combination of cheeses, mayo, and mild peppers be a bad thing?

It can’t.

In addition to being flat out delicious, you can do a number of things with pimiento cheese. Spread it on bread and make a grilled cheese! I’d also recommend slathering it on a hamburger in lieu of a slice of cheese (trust). It’s also really great when eaten as a dip. Just grab your favorite crackers, veggies, or whatever and dip away!

PS – for all the haters who might question how I’ve spelled Pimiento Cheese (coughMollycough), I would like to refer you to this article from Southern Living. 😉

5 from 1 vote

Pimiento Cheese

Prep Time

15 mins

Chill time

1 hr

Course: Appetizer, Dip

Cuisine: American

Servings: 3 cups

Author: Lauren Pacek

Ingredients

16 oz cheddar cheese, freshly grated (see notes)
8 oz package of cream cheese, room temperature
1/2 cup mayonnaise
1/4 cup pimientos, diced
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper, freshly ground

Instructions

Using a hand mixer (or stand mixer), cream the cheese, cream cheese, and mayonnaise together until completely combined.
Add the pimientos, garlic powder, onion powder, salt, and pepper and stir until combined.
Refrigerate, covered, for about an hour before serving.

Recipe Notes

Notes: Two notes about the cheese:

I used 8 oz of mild cheddar and 8 oz of sharp cheddar
I think that it's important to freshly shred/grate your own cheese versus using the pre-shredded bagged stuff. It tastes better, has a better texture, and is cheaper!

Buffalo Chicken Dip

February 19, 2018 by laurenpacek 3 Comments

Call it what you want: Buffalo Chicken Dip, Crack Dip… You know it and love it.

You all know this dip. It’s a classic. You’ll find it at many parties (certainly at most of mine!), and for good reason. It’s a guaranteed crowd-pleaser.

It can be fairly versatile, too. If you’re a pescatarian, consider subbing in cooked, chopped shrimp for the chicken. Vegetarian? Omit the chicken/shrimp entirely. Gluten-free? Switch up the dippers to meet your needs.

Need more buffalo chicken action? Hop on over to my Slow Cooker Buffalo Chicken recipe! You can do a lot with it (pizza, baked potatoes, mac and cheese, etc.), and it couldn’t be easier to make. It’s a definite favorite in my house!

5 from 1 vote

Buffalo Chicken Dip

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Course: Appetizer, Dip

Cuisine: American

Author: laurenpacek

Ingredients

8 oz. package of cream cheese, softened
1 cup plain Greek yogurt or sour cream
1 cup shredded cheddar cheese, plus more for topping
1/2 cup hot sauce
1 1 oz. packet Ranch seasoning
1 lb cooked chicken breasts, shredded
vegetables, pitas, crackers, chips, etc. for dipping

Instructions

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the cream cheese, Greek yogurt/sour cream, shredded cheese, hot sauce, and Ranch seasoning. Stir in the cooked chicken.
Pour the dip into an oven safe dish, and top with some more cheese. Bake for approximately an hour.

Recipe Notes

Note: You can also use a proportional amount of canned chicken or rotisserie chicken

Funfetti Cake Dip

December 16, 2016 by laurenpacek 4 Comments

This Funfetti Cake Dip is sweet, fun, and couldn’t be easier to whip up.

You know Funfetti, right? In case you don’t… Basically, it’s white cake with a butt ton of sprinkles swirled into the batter. When baked, the sprinkles look like confetti. And we all know that confetti = a party. Ideally the frosting is covered in sprinkles, too.

I’ve been bringing this dip to parties lately, and it’s consistently a hit. It tastes just like Funfetti cake, but in the form of sweet, fluffy dip. I actually took this batch to a friend’s house last weekend, which explains the disposable pie plate in the photos.

One really nice thing about this dip is that it’s not that terrible for you, if you ignore the entire box of cake mix that goes into it. I like to think that the fat-free yogurt and whipped topping count for something. This recipe is also easily made gluten free by using GF Funfetti cake mix (found in most grocery stores) and GF treats for dipping.

ALSO! You can totally customize this dip for holiday celebrations. Wanna make it for your Christmas celebrations? Top with red and green sprinkles. I’m going to be making this on Christmas Day, when family comes over to my parents’ house in the evening.

Need more Funfetti action? Check out these Homemade Funfetti Cupcakes!

I originally found this recipe on the blog Eat Yourself Skinny.

Funfetti Cake Dip

Prep Time

10 mins

chilling in fridge

4 hrs

Course: Appetizer, Dip

Cuisine: American

Servings: 4 cups

Ingredients

For the dip

1 box Funfetti cake mix
2 cups plain fat-free yogurt
8 oz Lite Cool Whip
3/4 cup sprinkles, divided

For dipping

Nilla wafers
pretzels
graham crackers
animal crackers

Instructions

In a large bowl, mix the cake mix, yogurt, Cool Whip, and 1/2 cup of the sprinkles together until everything is combined. Top with the remaining 1/4 cup of sprinkles.
Cover and refrigerate for at least 4 hours.
Serve with Nilla wafers, pretzels, graham crackers, animal crackers, etc. for dipping.

Brownie Batter Dip

February 3, 2014 by laurenpacek Leave a Comment

So, last night’s Super Bowl was … less than gripping? Let’s face it: it was a blowout. Which is great if you’re a Seahawks fan, and really awful if you were rooting for the Broncos. For the rest of us who had no real emotional stake in the game, it wasn’t terribly exciting. Even though the game wasn’t riveting, the food was pretty darn good. Here’s one of the dips that I served last night to some friends.

I found this recipe on the blog Something Swanky.

You’ll need:

8 oz. cream cheese, softened
1 stick butter, softened
5 tbs all purpose flour
5 tbs cocoa powder
3 tbs brown sugar
1 tsp salt
1 tsp vanilla
2-3 tbs milk, divided
2 1/2 cups powdered sugar
1 cup mini chocolate chips, plus more for topping

In the bowl of a stand mixer, cream the cream cheese and butter together until smooth.

Add the flour, cocoa powder, brown sugar, salt, vanilla, and 1 tbs milk. Beat again until it’s relatively smooth.

Add the powdered sugar and beat again, starting out on low so that the sugar doesn’t fly out of the bowl and get everywhere. Add another tbs of milk. If you feel like the dip is still too thick, you can add the last tbs of milk.

Add the mini chocolate chips. Serve in a bowl, topped with a few more chocolate chips.

You can eat this with whatever you want: graham crackers, apples, etc. I followed Something Swanky’s lead and used pretzel chips, which were awesome with this.

Buffalo Ranch Cheese Ball

October 22, 2013 by laurenpacek Leave a Comment

This Buffalo Ranch Cheese Ball is a tasty, easy, make-ahead appetizer. Add more or less hot sauce to make it as spicy as you’d like.

I recently read a Food & Wine article called “Give Cheese Balls a Chance.” In it, the author talks about how cheese balls are viewed as being dated and pretty much straight out of the 1970s.

To be honest, I didn’t realize that they had garnered this reputation. My lack of awareness of the kitschy nature of cheese balls (coupled with my unabashed love of making and eating them) probably speaks to how uncool I am.

In spite of all this, she also talks about the various positive qualities of the cheese ball.

For starters, they’re delicious! They’re also endlessly versatile. You can use whatever mixture of cheeses you’re into, plus whatever mix-ins you’d like. And then there’s the coating. For this buffalo ranch cheese ball, I used nuts and chives, but don’t forget about bacon or even something like everything bagel seasoning. You can also spread a cheese ball on crackers, vegetables, you name it.

What I’m saying is, in light of all of its merits, let’s bring the cheese ball back. Let’s make it cool again.

If you liked this recipe, you’ll probably be into Slow Cooker Buffalo Chicken and Buffalo Chicken Dip, too!

Buffalo Ranch Cheese Ball

Prep Time

15 mins

chill time

2 hrs

Total Time

2 hrs 15 mins

Course: Appetizer

Cuisine: American

Servings: 24 servings

Author: Lauren Pacek

Ingredients

For the cheese ball

16 oz. cream cheese, softened
1 oz ranch seasoning, 1 packet
8 oz sharp cheddar cheese, shredded
2 tbs fresh chives, minced and divided
2-4 tbs hot sauce
1 cup pecans, finely chopped

For serving

crackers
vegetables

Instructions

In a medium bowl, using a hand mixer, beat the cream cheese until light and fluffy.
Add the ranch seasoning, shredded cheddar, 1 tbs of fresh chives, and 2 tbs of hot sauce. Mix until well combined.
Taste and add additional hot sauce if desired.
Dollop the cheese mixture onto a length of plastic wrap. Shape it into a ball, wrap it in the plastic wrap, and refrigerate for at least 1 hour.
Spread the chopped pecans and remaining 1 tbs chives onto a plate. Roll the cheese ball it around on the chopped pecans and chives until the entire ball is covered.
Wrap the cheese ball in the plastic wrap and refrigerate again for at least an hour before eating.
Serve with crackers and or vegetables.

Simple Fruit Dip

December 28, 2012 by laurenpacek 1 Comment

Welcome readers, new and old, to my new blog!! I’ve been toying with the idea of changing the name for a while now, and finally went for it. A new name and look for a new year, y’know? I had a lot of fun with “Hey, who cut the cheese?”, but was looking for something with a title that was a little less… silly? I wanted something that was more pertinent to my life. I don’t know. But I just wasn’t feeling it after a while. At any rate, welcome to “A Nerd Cooks”!

There will continue to be changes during this transition period, so don’t be surprised if things look different from day to day. Also, if you were one of my (few) followers who subscribed via email, you’ll need to re-subscribe here on this new blog. And if you haven’t done so already, please “like” this blog’s Facebook page! There’s a little box on the right hand side of the page that can help you out with this.

Now for the fruit dip!

I brought this fruit dip to a baby shower recently. At the request of a few friends, I’m blogging about it for you! The recipe is outrageously simple, and is delicious. I found this recipe on the blog This Week for Dinner.

You’ll need:

8 oz. cream cheese, softened
7 oz. jar marshmallow fluff
juice of 1 orange

Blend all of the ingredients together. Serve with the fruit(s) of your choice for dipping. Seriously simple, right?

Baba Ghanoush

September 3, 2012 by laurenpacek Leave a Comment

So, this is baba ghanoush. Strange name. Delicious dip. Let’s talk about it, shall we?

On a recent trip to PA, my dad gave us vegetables from his garden that is currently overflowing with produce. We received some beautiful, and delicious, heirloom tomatoes, as well as two eggplants.

Yeah, this is an eggplant. As if you didn’t already know. I just got a little camera-happy.

We were invited to a Labor Day cookout, and I wanted to bring a little something. Since we had the eggplants lying around, I opted for baba ghanoush (in addition to a cocktail that you’ll be seeing later this week!).

Adapted from a recipe on Food Network’s website.

You’ll need:

2 small-medium eggplants
olive oil
salt and pepper
3 garlic cloves, peeled
2 tbs lemon juice
1/4 cup tahini
1/4 cup olive oil
parsley, chopped

Preheat the oven to 375 degrees F. Cut the tops (stem and whatnot) off of the eggplants, and then slice them in half lengthwise. Drizzle them with some olive oil, and add a sprinkle of salt and pepper. Place them cut-side down on a baking sheet.

Put the garlic cloves on a small square of foil. Add a sprinkle of salt and a bit of olive oil. Seal the foil into a little bundle. Put this on the baking sheet, too.

Bake everything for 30-40 minutes, or until the eggplant can be easily pierced with a fork. Set it aside to cool.

Once the eggplant is cool enough to handle, remove the flesh from the skin, and discard the skin. Place the flesh of the eggplant, roasted garlic, lemon juice, tahini, olive oil, and some of the chopped parsley into to food processor. Process until smooth.

Garnish with another drizzle of olive oil and the remaining chopped parsley. Serve with pitas, pita chips, vegetables, or whatever else you’d like. Enjoy!

Jalapeño Popper Dip

September 12, 2011 by laurenpacek 2 Comments

This Jalapeño Popper Dip tastes just like your favorite bar food in dip form! It’s creamy and full of flavor, and has just the right amount of heat.

You might think that 6 jalapeños might make this dip too spicy. Fear not. Instead, this dip is very flavorful and has just the right amount of pleasant heat.

In addition to the jalapeños, cream cheese and shredded cheddar make this dip melty and creamy, while bacon puts things over the top.

This recipe originally appeared on the blog Brown Eyed Baker.

Jalapeño Popper Dip

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Course: Appetizer, Dip

Cuisine: American

Servings: 12 people

Ingredients

For the dip

16 oz cream cheese, room temperature
1 cup mayonnaise
8 pieces bacon, cooked and chopped
6 jalapeños, minced
2 cloves garlic, minced
1/2 tsp cumin
1 1/2 cups cheddar cheese, shredded

For the topping

1 cup Panko breadcrumbs
1 cup Parmesan cheese, grated
4 tbs unsalted butter, melted

Instructions

To make the dip

Preheat the oven to 375 degrees F.
Combine the cream cheese, mayo, chopped bacon, jalapeños, garlic, cumin, and cheddar cheese in a mixing bowl. Pour the mixture into a 9x9-inch, oven-safe casserole dish.

To make the topping

Combine the Panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl, stirring with a fork until the mixture is evenly moistened. Sprinkle on top of the dip in an even layer.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the dip is bubbly. Let it rest for 5 minutes before serving.
Serve with tortilla chips, crackers, veggies, etc.

This Buffalo Chicken Dip is another spicy delicious dip option!