My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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Million Dollar Dip, also known as Neiman Marcus Dip, is creamy, cheesy, and loaded with almonds, green onions, and bacon. It’s the ultimate appetizer that everyone asks for the recipe.

Million Dollar Dip Ingredients

• Almonds: Toast your almonds before for maximum nutty flavor.
• Cheese: Use freshly shredded cheddar for the best taste and texture. You can also use aged Gouda or Gruyere.
• Flavor Boosts: Add extra flavor with 1 Tablespoon ranch seasoning, 1/2 teaspoon garlic powder, or a few dashes of hot sauce!
• Mayonnaise: You can substitute mayo for sour cream, cream cheese, or Greek yogurt. I have found that mayonnaise works best.

How to Make 5 Minute Million Dollar Dip

With just five simple ingredients and five minutes to prep, this dip is totally irresistible. I couldn’t wait to make it! It’s creamy, crunchy, and perfect for any occasion. Don’t miss my Million Dollar Chicken, too!

1. Add to Bowl: In a medium bowl, add mayonnaise, shredded cheddar cheese, green onions, bacon bits, and almonds.
2. Combine: Mix until combined. Cover and chill in the refrigerator for at least 2 hours, then serve with your favorite crackers!

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5 Minute Million Dollar Dip

This quick and easy Million Dollar Dip (Neiman Marcus Dip) is the ultimate party favorite! Made in minutes with bacon, cheddar, mayo, and almonds!

Course Appetizer

Cuisine American

Keyword 5 minute million dollar dip recipe, Million dollar dip, million dollar dip recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 people

Calories 312kcal

Author Alyssa Rivers

Equipment

• Utopia Kitchen Cooking Knives
• Fine dine Mixing Bowls

Ingredients

• 1 ½ cups mayonnaise
• 8 ounces shredded cheddar cheese
• 5 chopped green onions
• ½ cup real bacon bits
• ½ cup slivered almonds

Instructions

• In a medium bowl, add 1 ½ cups mayonnaise, 8 ounces shredded cheddar cheese, 5 chopped green onions, ½ cup real bacon bits, and ½ cup slivered almonds. Mix until combined.
• Cover and chill for at least 2 hours.
• Serve with your favorite crackers!

Video

Notes

Make Ahead of Time: You can make this ahead of time and store it in your fridge in an airtight container for up to 4 days. Just give it a good stir and sprinkle it with some additional toppings to make it fresh.

Nutrition

Calories: 312kcal | Carbohydrates: 2g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 443mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 0.3mg

More Dips to Enjoy

If you love dips that can be ready in a hot minute without actually ever breaking a sweat, try my Poolside Dip, BLT Dip, and Jalapeno Popper Dip.

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Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

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Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

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If you’ve never had Tennessee onions, bless your heart! Sweet onions bake in butter and gooey cheese until they’re golden, bubbly, and downright sinful. The perfect side to complement steak, chicken, burgers, or your favorite BBQ.

Tennessee Onion Ingredients

• Type of Onion: Use a sweet variety of onion for this dish. Sweet Vidalia onions, Walla Walla, Maui, or Texas sweet onions all work great.
• How to Cut: Cut onions evenly into 1/4-inch slices, separate the rings so the onions get seasoned on all sides, and cook evenly.
• Cheesy Goodness: I use a mix of cheddar, mozzarella, and parmesan, but feel free to use your favorite cheeses. Gouda or Gruyère would be great in this!

How to Make Tennessee Onions

If you love onions done right, these Tennessee onions are about to become your new go-to. They’re simple to make but feel totally indulgent. A little bit fancy, a lot delicious! If you enjoy this, you HAVE to try my Tennessee Onion Dip!

1. Prep the Onions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
2. Season: Sprinkle with garlic powder, Italian seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Gently toss to combine.
3. Add Butter and Cheese: Place the onions in the baking dish and top with butter, cut into small pieces. Then, top with cheddar cheese, shredded mozzarella cheese, and shredded Parmesan cheese.
4. Bake: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

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Tennessee Onions

Tennessee onions are sweet onions baked in butter and gooey cheese until golden, bubbly, and caramelized to perfection.

Course Side Dish

Cuisine American

Keyword cheesy tennessee onions, tennessee onions, tennessee onions recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 217kcal

Author Alyssa Rivers

Ingredients

• 3 large sweet onions
• 4 tablespoons butter, cut into small pieces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
• Sprinkle with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Gently toss to combine.
• Place the onions in the prepared baking dish and top with 4 tablespoons butter, cut into small pieces. Layer 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup shredded Parmesan cheese evenly over the onions.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

Notes

Storing & Reheating

• Fridge: Store leftovers in the fridge in an airtight container for 3-4 days.
• Reheating: Reheat in the microwave or in the oven at 300ºF until hot.

Nutrition

Calories: 217kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 626mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg

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If you loved this Tennessee onion side dish, I have more sides to share. Warm, comforting, and full of flavor, these go with just about any meal. Here are a few of my family’s favs!

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Don’t let the name fool you, Swamp Soup is anything but scary! This TikTok-famous bowl is hearty, healthy, and seriously so good! It’s loaded with sausage, potatoes, and veggies in a rich, cozy broth. Trust me, you need this in your life!

What’s in Swamp Soup?

• Greens: Turnip greens are traditional, but feel free to use any dark leafy greens you like, collard greens, kale, or Swiss chard.
• Freshness: You can replace the canned greens with about 4 cups of washed, trimmed, and chopped fresh greens.
• Swap Potatoes: You can use pasta instead of potatoes! Use 8 ounces of short pasta like ditalini or orzo.
• Veggie Boost: Don’t be shy, add more vegetables! Bell peppers, carrots, fresh tomatoes, jalapeños, or anything you love!
• Add Bacon: Cook 8 chopped slices of bacon in the pot before adding the sausage. Remove all but about a tablespoon of the grease to sauté the onions and celery, adding extra flavor.

How to Make Swamp Soup

This may have a funny name, but this hearty, flavorful soup is anything but silly. Ladle it into bowls, grab a slice of crusty bread, and dig into your very own unique pot of goodness!

1. Cook Sausage: Add the sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
2. Sauté Veggies: Add the onion and celery, and cook for 3 minutes before adding the garlic and cooking for an additional minute.
3. Potatoes and Broth: Add the potatoes and chicken broth and bring the soup to a simmer over medium heat.
4. Add Beans and Seasonings, and Simmer: Lower the heat to medium-low and stir in the turnip greens, Navy beans, tomatoes, and diced chiles, and Cajun seasoning. Season with salt and pepper to taste. Simmer swamp soup for 25-30 minutes before serving.

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Swamp Soup

Don’t let the name fool you, this hearty soup with sausage, potatoes, and veggies is cozy, comforting, and way tastier than it sounds!

Course Dinner, entree, Main Course, main dish, Soup

Cuisine American, Southern

Keyword soup recipe, soup recipes, southern swamp soup, swamp soup, swamp soup recipe, tiktok swamp soup, tiktok viral recipe, turnip greens soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Large pot

Ingredients

• 1 pound smoked sausage cut into ¼-inch slices
• 1 cup diced onion about 1 small onion
• ½ cup diced celery about 1 large rib
• 1 tablespoon minced garlic about 3 cloves
• 1 pound Yukon gold potatoes peeled and diced into 1-inch pieces
• 4 cups chicken broth or vegetable broth
• 2 (15-ounce) cans turnip greens not drained
• 2 (14-ounce) cans drained and rinsed Navy beans
• 1 (14.5-ounce) can tomatoes and diced chiles not drained
• ½ teaspoon Cajun seasoning more or less to taste
• salt to taste
• ground black pepper to taste

Instructions

• Add 1 pound smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
• Add 1 cup diced onion and ½ cup diced celery, and cook for 3 minutes before adding 1 tablespoon minced garlic and cooking for an additional minute. Add 1 pound Yukon gold potatoes and 4 cups chicken broth.
• Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and stir in 2 (15-ounce) cans turnip greens, 2 (14-ounce) cans drained and rinsed Navy beans, 1 (14.5-ounce) can tomatoes and diced chiles, and ½ teaspoon Cajun seasoning. Season with salt and ground black pepper to taste. Simmer for 25-30 minutes before serving.

Notes

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 979mg | Potassium: 1313mg | Fiber: 17g | Sugar: 6g | Vitamin A: 12532IU | Vitamin C: 87mg | Calcium: 327mg | Iron: 6mg

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Meet your new favorite meatloaf! The ground chicken makes the Garlic Parmesan Chicken Meatloaf super moist, and you’ll love the Parmesan herb-crusted topping!

Garlic Parmesan Chicken Meatloaf Ingredients

• Italian Breadcrumbs: The added seasonings in Italian breadcrumbs are a MUST! You can use plain, but Italian takes it to the next level!
• Garlic: Fresh minced garlic is a MUST! The garlic flavor in this meatloaf is out of this world.
• Whole Milk: If you use milk with a higher fat content, it will add creaminess and moisture to the meatloaf texture.
• Fresh Parsley: I used fresh flat-leaf parsley in this recipe. Fresh adds to the depth of flavor, and I highly recommend using fresh over dried.

How to Make Garlic Parmesan Chicken Meatloaf

Making this garlic parmesan chicken meatloaf is as easy as it gets! With just a handful of simple steps, you’ll have a flavorful, golden topped meatloaf on the table in no time. Here’s how to bring it all together:

1. Combine: Preheat the oven to 350ºF, then spray a 9x5x2-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan cheese, yellow onion, garlic, egg, milk, parsley, salt, and black pepper.
2. Mix: Use clean hands or a large spoon to mix until well combined.
3. Form and Bake: Form the meat mixture into a loaf, then place it into the prepared loaf pan. Top with shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley. Bake in the oven for 1 hour, then broil for the last 2 minutes to get the top golden brown. Watch it closely!

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Garlic Parmesan Chicken Meatloaf

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

Course Dinner

Cuisine American

Keyword chicken meatloaf, garlic meatloaf, garlic parmesan chicken meatloaf recipe, garlic parmesan potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 Servings

Calories 313kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds ground chicken
• ¾ cup Italian breadcrumbs or plain
• ½ cup grated Parmesan cheese
• ⅓ cup minced yellow onion
• 4 cloves minced garlic
• 1 large egg
• ¼ cup whole milk
• 3 tablespoons chopped parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded parmesan cheese

Instructions

• Preheat the oven to 350°F and spray a 9×5×2-inch loaf pan with nonstick cooking spray.
• In a large mixing bowl, combine 1 ½ pounds ground chicken, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup minced yellow onion, 4 cloves minced garlic, 1 large egg, ¼ cup whole milk, 2 tablespoons chopped parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
• Use clean hands or a large spoon to mix until the ingredients are well combined.
• Form the meat mixture into a loaf, and place it into the prepared loaf pan. Top with ½ cup shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
• Bake in the preheated oven for 1 hour. Broil for the last 2 minutes to get the top golden brown. Watch it closely!

Notes

Storing & Reheating Instructions

• In the Fridge: Let it cool, then wrap and store in an airtight container for up to 3–4 days.
• In the Freezer: Wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm in the microwave for 1–2 minutes, or bake at 350°F for about 15 minutes.

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 953mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg

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You need to stop what you’re doing and make this loaded baked potato dip right now! It’s creamy, cheesy, bacony perfection! Literally to die for! It’s perfect for game day, parties, or to snack on while you catch up on your favorite show.

Loaded Baked Potato Dip Ingredients

• Spice It Up: Add a dash or two of your favorite hot sauce for a zesty kick, just like you love on your baked potatoes!
• Save Time: Use pre-cooked bacon bits to speed up prep without sacrificing flavor.
• Swap Smart: Use finely chopped chives instead of green onions for a subtle, even flavor throughout.

How to Make Loaded Baked Potato Dip

This loaded baked potato dip is a breeze to make ahead of time! Give it a little chill in the fridge to let all the flavors meld together, and it’s ready to go whenever your guests arrive. Perfect for parties, game day, or just a cozy night in.

1. Mix Sour Cream and Cream Cheese: Add the sour cream and cream cheese to a medium bowl and stir until smooth and combined.
2. Add the Other Ingredients and Chill: Add the cheddar cheese, bacon, green onions, garlic powder, salt, and pepper to the bowl and mix until fully combined. Cover, then chill for 30 minutes to an hour to allow the flavors to meld. Serve cold with your favorite potato chips, waffle fries, or veggies.

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Loaded Baked Potato Dip

Everything you love about a baked potato turned into a creamy, cheesy dip that’s perfect for sharing.

Course Appetizer, dip

Cuisine American

Keyword cold baked potato dip, cold dip, cold loaded baked potato dip, easy appetizer, easy dip, loaded baked potato dip, loaded baked potato dip recipe, party appetizer, party dip, recipe for baked potato dip

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 403kcal

Author Alyssa Rivers

Ingredients

• 16 ounces sour cream
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 1 cup chopped bacon about 6 ounces cooked bacon
• 3 sliced green onions
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• potato chips

Instructions

• Add 16 ounces sour cream and 4 ounces softened cream cheese to a medium bowl and mix until smooth and combined.
• Add 2 cups shredded cheddar cheese, 1 cup chopped bacon, 3 sliced green onions, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl and mix until fully combined.
• Cover and chill for 30 minutes to an hour to allow the flavors to meld. Serve cold with your favorite potato chips.

Notes

Storage and Serving Instructions

• Storage: Keep in an airtight container in the fridge for up to 7 days.
• Serving: Let sit at room temperature for about 30 minutes before serving.

Nutrition

Calories: 403kcal | Carbohydrates: 5g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 589mg | Potassium: 188mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 0.3mg

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This Apple Dump Cake is your new dessert BFF. You can just toss it together, pop it in the oven, and let the magic happen. Sweet, simple, and seriously so delicious.

Apple Dump Cake Ingredients

• Cake Mix Switch! You can change up the flavor of the cake mix. Apple dump cake would be delicious with a spice cake mix.

How to Make Apple Dump Cake

This is the dessert I turn to when my sweet tooth is calling, but I’m not in the mood for critical baking! You just dump, sprinkle, butter, and bake! You can also make my peach dump cake for a unique twist!

1. Prep: Preheat the oven to 350°F, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Spread the apple fruit filling evenly into the bottom of the prepared pan.
2. Dry Ingredients: In a medium-sized bowl, combine yellow cake mix, cinnamon, and chopped pecans.
3. Cake Mix: Sprinkle the cake mixture evenly over the apple pie filling.
4. Butter & Bake: Place pieces of salted butter on top of the cake mixture, then bake for 50-60 minutes or until golden brown and bubbly. Serve the apple dump cake warm with caramel sauce and vanilla ice cream.

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Apple Dump Cake

With only a handful of ingredients, this Apple Dump Cake is as simple as it is delicious.

Course Dessert

Cuisine American

Keyword apple cake, apple dump cake, apple dump cake recipe, dump cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Calories 324kcal

Author Alyssa Rivers

Ingredients

• 2 (21-ounce) cans apple fruit filling
• 1 (15.25-ounce) box yellow cake mix
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• 1 cup cubed salted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
• Spread 2 (21-ounce) cans apple fruit filling evenly into the bottom of the prepared pan.
• In a medium-sized bowl, combine 1 (15.25-ounce) box yellow cake mix, 2 teaspoons cinnamon, and ½ cup chopped pecans. Sprinkle the cake mixture evenly over the apple pie filling.
• Place pieces of 1 cup cubed salted butter on top of the cake mixture.
• Bake for 50-60 minutes or until golden brown and bubbly.

Video

Notes

Storing & Reheating

• Room Temperature: Wrap the pan with plastic wrap or foil and leave the dump cake on the counter for 1-2 days.
• Refrigerate: Place the leftover apple dump cake in an airtight container in the fridge for 3-4 days.
• Reheat: When ready to warm up, use a microwave or bake in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

Calories: 324kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Calcium: 102mg | Iron: 1mg

More Apple Dessert Recipes to Try

If you love apple desserts, you’ve come to the right place. I LOVE apple dessert and have so many fun recipes for you to try! Let me know which ones are your favorites and what you’d like to see more of!

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Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck roast, without beans. It has a rich, smoky flavor in every bite.

Texas Chili Ingredients

• Beef Chuck Roast: Pick a well-marbled cut. The fat melts as it cooks for a rich flavor. Evenly cut cubes mean even cooking.
• Onion & Jalapeño: Dice them finely so they soften and melt into the chili base. For less heat, swap jalapeños with green bell peppers.
• Brown Sugar & Cocoa Powder: These balance out the spice and acidity. Don’t worry, they won’t make the chili taste sweet, just complex.

How to Make Texas Chili

The magic of this Texas chili recipe comes from layering flavors step by step, starting with a good sear on the beef and ending with a slow simmer that ties everything together. Here’s how to make it happen:

1. Prep: Heat olive oil in a heavy-bottomed pot or large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
2. Sear the Meat: Add the beef in batches, browning the meat on all sides. Allow about 5-6 minutes per batch, then remove the browned meat and set it aside.
3. Sauté the Veggies: To the same pot, add diced yellow onion, jalapeño peppers, and minced garlic. Cook, stirring occasionally until softened. About 4-5 minutes.
4. Add the Spices: Add chili powder, smoked paprika, cumin, brown sugar, dried oregano, coriander, cocoa powder, chopped chipotles in adobo, and tomato paste. Stir to combine.
5. Heat Beef, Tomatoes, and Broth: Add the beef back to the pot, then add crushed tomatoes and beef broth. Stir to combine.
6. Simmer: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours. Stir occasionally, until the meat is tender and the Texas chili has thickened. If the chili gets too thick, add more broth as needed.

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Texas Chili

My classic Texas chili is all about tender beef, smoky spices, and a rich, hearty sauce. No beans, just bold, meaty flavor that wins every time.

Course Dinner, Main Course

Cuisine American, Tex Mex

Keyword authentic texas chili, no bean chili, no bean Texas chili, Texas Chili, texas chili recipe, texas red

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 253kcal

Author Alyssa Rivers

Ingredients

• 2 ½ – 3 pounds chuck roast cut into ½-inch cubes
• 2 teaspoons salt more or less to taste
• 1 teaspoon pepper more or less to taste
• 3 tablespoons olive oil
• 1 large diced yellow onion
• 2 jalapeno peppers, seeded and diced
• 6 minced garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon coriander
• ½ tablespoon cocoa powder
• 2 chopped chipotles in adobo
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth

Instructions

• Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ – 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
• Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
• To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
• Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
• Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
• Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.

Notes

Storing Leftovers

• Refrigerator: Store in an airtight container for 4–5 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave until hot and simmering. If it’s too thick, stir in a splash of broth or water.

Nutrition

Serving: 6g | Calories: 253kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1502mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

More Warm, Cozy Chili Recipes

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Crockpot Buffalo Chicken Chili

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You MUST TRY these crockpot mashed potatoes! They are so creamy and delicious and super easy to make! Which makes them the perfect side for any meal.

Slow Cooker Mashed Potato Ingredients

• Broth Swap: Chicken broth or vegetable broth can replace water, but the potatoes may turn beige.
• Milk or Cream: Milk or heavy cream can replace half & half, but warm it first so the potatoes absorb it quickly and don’t get gluey.
• Potatoes: Use russet potatoes for classic creamy mash, or Yukon Golds for a richer flavor. Chop into ½–1 inch pieces—smaller chunks cook faster.
• Liquid: The potatoes don’t need to be submerged. Just add enough to steam. They’ll absorb what’s left when mashed along with the half & half.
• Garlic Mashed: Add a few cloves of garlic to the crockpot with the potatoes.
• Loaded Mashed: Stir in bacon, chives, shredded cheddar cheese, and sour cream before serving.

How to Make Crockpot Mashed Potatoes

If you want to save time and energy during the holidays, make this crockpot mashed potatoes recipe. The best part is they stay warm right in the crockpot until you’re ready to serve!

1. Add to Crockpot & Cook: Add the peeled and diced potatoes and water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
2. Mash and Serve: Once cooked, add the half-and-half, butter, salt, and pepper to the soft potatoes. Use a hand potato masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Overmixing makes them gluey. Season with salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

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Crockpot Mashed Potatoes

The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, easy mashed potatoes, holiday sides, how to cook potatoes in the crockpot, how to cook potatoes in the slow cooker, Mashed Potatoes, no boil mashed potatoes, slow cooker mashed potatoes, slow cooker mashed potatoes recipe, slowcooker mashed potatoes, thanksgiving side dish

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 8 people

Calories 366kcal

Author Alyssa Rivers

Ingredients

• 5 pounds peeled and diced Russet or Yukon Gold potatoes ½-1-inch dice
• 1 cup water
• 1 cup warm half and half
• ½ cup melted unsalted butter
• 1 ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

• Add 5 pounds peeled and diced Russet or Yukon Gold potatoes and 1 cup water to a 5-quart crockpot. Cover and cook for 4-5 hours on LOW, until the potatoes are very soft.
• Add 1 cup warm half and half, ½ cup melted unsalted butter, 1 ½ teaspoon salt, and ½ teaspoon ground black pepper to the soft potatoes, then use a hand masher, hand mixer, or potato ricer to mash the potatoes to your desired consistency. Season with additional salt and pepper to taste. Switch the crockpot to the WARM setting before covering and keeping warm for up to 2 hours.

Video

Notes

Keeping Warm:

• Keep mashed potatoes warm in the crockpot for up to 2 hours.
• Add extra half & half, ¼ cup at a time, if they thicken as they sit.

Storing:

• Cool completely, then store in an airtight container in the fridge for up to 5 days.

Make Ahead:

1. Peel and chop potatoes up to 24 hours in advance.
2. Place in a large bowl, cover with cold water (at least 1 inch above potatoes), and cover with plastic wrap.
3. Refrigerate until ready to cook.
4. Drain well and pat dry with a clean kitchen towel before adding to the crockpot.

Nutrition

Calories: 366kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 472mg | Potassium: 1227mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg

Make it a Meal!

Whether you are making crockpot mashed potatoes for your Thanksgiving feast or to serve with porcupine meatballs or Bangers & Mash, these potatoes will be the perfect fit.

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