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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Crack Chicken Egg Rolls wrap savory chicken, crispy bacon, melty cheese, and zesty ranch in a golden, crunchy shell. Easy to make, lighter than deep-fried versions, and perfect for parties or game day!

Crack Chicken Egg Roll Ingredients

• Chicken: Use precooked chicken, like rotisserie or canned, for convenience. If cooking your own, season 2 chicken breasts with salt, pepper, and a touch of ranch seasoning for extra flavor. The air fryer or Instant Pot works great.
• Bacon: Precooked bacon is easiest, but oven-baked bacon is deliciously crisp if you prefer homemade.
• Ranch Seasoning: Homemade ranch is a great option you can control the salt and customize the flavor to your liking.
• Dip Suggestions: Try buffalo sauce, ranch, or jalapeño dressing for a tasty finishing touch.

How to Make Crack Chicken Egg Rolls

Don’t worry about rolling these egg rolls, just follow my step-by-step visual guide below and you’ll see it’s easier than it looks! Here’s how it all comes together:

1. Combine Filling: Add the chicken, cream cheese, bacon, cheese, green onions, and ranch seasoning to a large bowl and mix until evenly combined.
2. Fill Egg Rolls: To wrap the egg rolls, place an egg roll wrapper so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you.
3. Fold the Bottom: Wrap the bottom corner over the filling.
4. Seal: Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners in over the filling.
5. Finish the Roll: continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and rolled.
6. Air Fry and Serve: Spray the air fryer basket with nonstick cooking spray. Air fry in a single layer so they crisp evenly. Cook in batches so they don’t touch. Then, lightly spray the tops of them with olive oil spray. Air fry at 400ºF for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes. If you need, you can keep finished rolls warm in a 200°F oven. Enjoy warm with your preferred dipping sauce.

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Crack Chicken Egg Rolls

Crispy crack chicken egg rolls are stuffed with creamy ranch chicken, bacon, and cheese! They are for any occasion!

Course Appetizer

Cuisine American, Asian American

Keyword air fryer crack chicken egg rolls, air fryer egg rolls, chicken bacon ranch egg rolls, crack chicken egg rolls, crack chicken egg rolls recipe, easy egg rolls, homemade egg rolls, how to cook egg rolls in the air fryer, super bowl, tailgate appetizer

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 Egg Rolls

Calories 176kcal

Author Alyssa Rivers

Equipment

• 1 Air Fryer

Ingredients

• 2 cups shredded cooked chicken
• 12 ounces room temperature cream cheese
• 12 slices cooked, chopped bacon
• 1 cup shredded cheddar cheese
• ¼ cup sliced green onions about 3-4 onions
• 2 tablespoons ranch seasoning
• 24 egg roll wrappers
• water for sealing the egg rolls
• olive oil spray or nonstick cooking spray

Instructions

• Add 2 cups shredded cooked chicken, 12 ounces room temperature cream cheese, 12 slices cooked, chopped bacon, 1 cup shredded cheddar cheese, ¼ cup sliced green onions, and 2 tablespoons ranch seasoning to a large bowl and mix until evenly combined.
• To wrap the egg rolls, place one of the 24 egg roll wrappers so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you, then wrap the bottom corner over the filling.
• Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners over the filling. Then, continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and the rolls are complete.
• Spray the basket of the air fryer with nonstick cooking spray. Add the egg rolls to the basket in batches to ensure they don't touch while cooking, then spray the tops of them lightly with olive oil spray. Air fry at 400 degrees Fahrenheit for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes.
• Serve warm with your preferred dipping sauce.

Notes

• In the Refrigerator: Store egg rolls in an airtight container for up to 5 days.
• To Freeze: Place filled, uncooked egg rolls on a baking sheet and freeze for 1 to 1½ hours. Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months.
• To Reheat:
  • From Fridge: Warm in a skillet over medium heat until crisp, or air fry at 400ºF for a few minutes. You can also reheat in the oven at 400ºF for 4–5 minutes until heated through.
  • From Frozen: To cook from frozen, air fry at 400ºF for about 6 minutes per side, spraying lightly with nonstick spray and adding 1–2 minutes per side as needed until fully crisp and hot.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 325mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

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Love the crack chicken flavor? Check out more of my crack chicken recipes for easy, crowd-pleasing meals and appetizers!

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Before the turkey hits the table, I love putting out a few simple Thanksgiving appetizers to keep everyone happy and out of the kitchen. These are easy, make-ahead recipes that look great on the table and buy you a little extra time while the rest of dinner finishes up!

Before the Turkey Steals the Show…

I always love to start my Thanksgiving day with a few easy appetizers that set the tone for the whole meal. These recipes don’t take up oven space or fill everyone up before dinner, but they still feel special.

Most can be prepped ahead and served right when guests arrive, so you can finish cooking without the stress of hungry guests (kids!) hanging over your shoulder.

Turkey Charcuterie Board

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Gobble gobble your way to Thanksgiving dinner with the cutest turkey charcuterie board there ever was! Guests of all ages will love this fun way to enjoy a snack or appetizer full of meat, cheese, crackers, and lots of fruit!

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Cranberry Pecan Brie Bites

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Cranberry pecan brie bites are such an amazing appetizer! It has layered pecans, soft brie, a dollop of cranberry sauce all cupped in a golden brown, flaky crescent roll.

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Cranberry Salsa

5 from 2 votes

Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over cream cheese. It makes for the BEST holiday appetizer! You can also serve it in place of cranberry sauce with your Thanksgiving or Christmas dinner.

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Classic Cheese Ball

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This is my go-to classic cheese ball! It's deliciously cheesy with cream cheese, cheddar cheese, green onion, and seasonings shaped into a ball and rolled in crunchy pecans. It’s packed with flavor and makes the best holiday appetizer!

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Spinach Dip

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Spinach dip is a classic appetizer known for its creamy and comforting flavors. The combination of spinach, cheeses, and seasonings creates a delicious dip you'll want to bring to all of your gatherings!

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Crudités

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Cruditès is a French dish that is a fresh vegetable board served with delicious dips like hummus. It's the perfect way to add color and variety to your appetizers, and will be the star of your next party!

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Kielbasa Bites

5 from 1 vote

Kielbasa Bites are the ultimate crowd-pleasing appetizer! With their smoky, savory flavor and caramelized glaze, these bite-sized treats are easy to make and always a hit!

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Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms are stuffed mushroom caps filled with a creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must-make for your next party! 

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I love bacon. I love Brussels sprouts. Put them together and I’m sold. But the secret to these bacon-wrapped Brussels sprouts? A drizzle of maple syrup! It makes them sweet, smoky, and completely irresistible.

Bacon-Wrapped Brussels Sprouts Ingredients

• Brussels Sprouts:
  • Pick the Best: Go for bright green sprouts with tight leaves. Smaller ones are sweeter and cook up nicer.
  • Prep Right: Trim the stems, peel off any scraggly leaves, and give them a rinse.
  • Size: Leave small sprouts whole, but cut big ones in half so they roast evenly.
  • Frozen: Frozen works fine, just thaw and pat them dry so they don’t steam instead of crisp.
• Maple syrup: Real maple syrup tastes best, but imitation works in a pinch.

Bacon-Wrapped Brussels Sprouts Recipe

These are my go-to appetizers when we have a get-together. They are easy, delicious, and I feel like I’m making good life choices for eating Brussels sprouts, even if they are covered in bacon and maple syrup.

1. Cut & Season Sprouts: Preheat the oven to 400°F, then line a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and add them to a medium bowl. Toss them with olive oil, salt, and pepper to taste.
2. Wrap with Bacon: Wrap each Brussels sprout with a half slice of bacon and secure with a toothpick if necessary. Lay them on the baking sheet so they don’t touch each other.
3. Make Sauce: Whisk together the maple syrup and brown sugar in a small bowl.
4. Brush and Bake: Use a pastry brush to brush the sauce over the tops of the Brussels sprouts. Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately and place them on a serving dish. Serve warm with ranch or garlic aioli.

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Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts have a drizzle of maple and are perfectly baked until golden brown. It's a MUST-MAKE appetizer this holiday season!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword bacon wrapped brussel sprouts, bacon wrapped brussels sprout recipes, bacon wrapped brussels sprouts, brussels sprout recipes, brussels sprouts, delicious brussels sprout recipes, how to make bacon wrapped brussel sprouts, maple bacon brussels sprouts, maple brown sugar bacon brussels sprouts

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 464kcal

Author Alyssa Rivers

Ingredients

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• salt to taste
• ground black pepper to taste
• 1 pound bacon cut in half
• ½ cup real maple syrup
• 3 tablespoons packed brown sugar

Instructions

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and set aside.
• Trim the stem ends of 1 pound Brussels sprouts and add them to a medium bowl. Toss them with 1 tablespoon olive oil, salt, and ground black pepper to taste.
• Wrap each Brussels sprout with a half slice of the 1 pound bacon cut in half, and secure with a toothpick, if necessary. Lay them on the baking sheet so they don’t touch each other.
• Whisk together ½ cup real maple syrup and 3 tablespoons packed brown sugar in a small bowl. Use a pastry brush to brush this over the tops of the Brussels sprouts.
• Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish. Serve warm with your favorite creamy dip.

Video

Notes

Make Ahead, Storage & Reheating Instructions

• Prepare Ahead: Wrap sprouts and make the glaze up to a day in advance. Store in an airtight container in the fridge for 2–3 days before baking.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: Reheat in the air fryer at 375°F or in the oven at 400°F for 5–10 minutes.

Nutrition

Calories: 464kcal | Carbohydrates: 32g | Protein: 12g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 524mg | Potassium: 512mg | Fiber: 3g | Sugar: 24g | Vitamin A: 598IU | Vitamin C: 64mg | Calcium: 70mg | Iron: 1mg

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Okay, hear me out, frozen meatballs in the air fryer are a total game-changer. They come out crispy on the outside, juicy on the inside, and taste like you made them from scratch (but without the effort). I use them ALL the time!

Air Fryer Frozen Meatball Ingredients

• Frozen Meatballs: I like to buy homestyle meatballs or Italian meatballs, depending on what I am using them for.

How to Make Air Fryer Meatballs

You can quickly pop the meatballs straight from the freezer into the air fryer! They are perfect for an appetizer, an after-school snack, or on top of spaghetti for dinner. Here is my tried-and-true method for making the perfect meatball!

1. Arrange: Place half the bag of frozen meatballs into the air fryer basket, then close and air-fry for 10 minutes at 400°F. (Cooking times may vary.)
2. Cooking Meatballs: Shake the basket halfway through so the meatballs cook evenly. *Don’t skip this step! Cook the other half of the meatballs if desired. Enjoy as an appetizer or entree! Serve with your favorite sauce, BBQ, or marinara, or use them in any dish that requires meatballs.

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Air Fryer Frozen Meatballs

The easiest way to make air fryer frozen meatballs! Perfectly crisp on the outside, tender and juicy inside.

Course Appetizer, Dinner

Cuisine Italian American

Keyword air fryer meatballs, Frozen Air Fryer Meatballs, Frozen Meatballs

Prep Time 2 minutes minutes

10 minutes minutes

Total Time 12 minutes minutes

Servings 6

Calories 323kcal

Author Alyssa Rivers

Ingredients

• 1 (26-ounce) bag frozen meatballs

Instructions

• Place half of 1 (26-ounce) bag frozen meatballs into the basket of the air fryer.
• Close the basket and air fry the meatballs for 10 minutes at 400 degrees Fahrenheit.
• Shake the basket halfway through to evenly cook the meatballs.
• Continue to cook for an additional 1-2 minutes if you want your meatballs extra crispy on the outside. Cook the other half of the meatballs if desired.
• Enjoy as an appetizer or entree! Serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.

Video

Notes

Storing and Reheating

• Storage: Keep leftover meatballs in an airtight container in the fridge for 3–5 days.
• Reheating: Pop them back in the air fryer at 400°F for about 5 minutes.

Nutrition

Calories: 323kcal | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 69mg | Potassium: 353mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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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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Loaded Creamy Ranch Dip (Poolside Dip)

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Pizza night just got a glow-up! This fun pull-apart pizza ring is perfect for family dinner, game day, or a party snack. Easy to make, endlessly customizable, and totally kid-approved, you’ll be reaching for slice after slice!

Pizza Ring Ingredients

• Sauce It Up: You can use pizza sauce or marinara, either store bought or homemade. Try it with Alfredo, too!
• Favorite Pizza Toppings: Try green peppers, canned pineapple, sliced black olives, mushrooms, or onions. Stick to about 1 cup of toppings, ⅔ cup of sauce, and 1 cup of cheese so it bakes evenly.
• Veggie Prep: Cook vegetables like onions, peppers, or mushrooms in a skillet with a little olive oil for about 5 minutes before adding them. This removes excess water so the ring stays crisp.

How to Make a Pizza Ring

This fun and easy pizza ring comes together in no time. It’s perfect for busy weeknights or game days. For another family favorite crescent roll dinner, try my taco ring!

1. Arrange the Dough: Preheat the oven to 375ºF and lightly spray a large pizza or baking sheet with nonstick spray. Unroll the crescent roll dough and separate into triangles. Arrange the first tube in a ring on the pan, overlapping the wide ends to form a circle. Use a 6-inch bowl in the center as a guide if you’d like. Layer the second tube on top, staggering to fill the gaps, then press the bottoms together to seal.
2. Add the Meat: Layer the Italian sausage, pepperoni, and Canadian bacon around the thick end of the crescent rolls. Leave a ½-inch gap at the thick end of the rolls.
3. Add the Sauce and Cheese: Evenly top the meats with the pizza sauce and mozzarella.
4. Fold and Bake: Carefully fold the pointed ends of the crescent rolls over to the center of the ring and tuck them underneath the dough to secure and seal it. Brush the top of the rolls with melted butter, then sprinkle the Italian seasoning and parmesan evenly over the top. Bake for 18-20 minutes, until a deep golden brown color. Let the pizza ring cool for 5-10 minutes before slicing and serving with additional pizza sauce or ranch for dipping.

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Pizza Crescent Ring

Flaky crescent rolls stuffed with sauce, cheese, and pizza toppings, baked into a golden pizza ring everyone will love.

Course Appetizer, Dinner, entree, Main Course, main dish

Cuisine American

Keyword crescent pizza ring, crescent roll pizza, crescent roll pizza ring, easy appetizer, easy dinner, easy pizza, game day, game day appetizers, Kid-friendly, party appetizer, Pizza crescent ring, Pizza crescent ring recipe, Pizza crescent roll ring, Pizza Ring, Pizza ring recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 349kcal

Author Alyssa Rivers

Ingredients

• 2 (8-ounce) tubes refrigerated crescent rolls
• ⅓ cup cooked and crumbled Italian sausage
• ½ cup pepperoni slices
• ⅓ cup diced Canadian bacon
• ⅔ cup pizza sauce additional for dipping
• 1 cup shredded mozzarella cheese
• 1 tablespoon melted salted butter
• ½ teaspoon Italian seasoning
• 2 teaspoons grated Parmesan cheese

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Lightly spray a large pizza pan or sheet pan with nonstick cooking spray and set aside.
• Pop open and unroll 2 (8-ounce) tubes refrigerated crescent rolls. Separate the dough into individual triangles following the serrated edges. Arrange the first tube of crescent rolls in a ring on the sheet pan so the wide side of the triangles overlap and form a circle in the center. You can place a 6-inch bowl upside down in the center as a guide for a perfect circle, if you would like.
• Layer the second tube of crescent rolls on top of the first ones with the wide side at the center of the ring, staggering them so they fill in the gaps between the first tube of rolls. Gently press the bottoms of the dough together to seal them.
• Layer ⅓ cup cooked and crumbled Italian sausage, ½ cup pepperoni slices, and ⅓ cup diced Canadian bacon around the thick end of the crescent rolls, leaving a ½-inch gap at the thick end of the rolls.
• Evenly top the meats with ⅔ cup pizza sauce and 1 cup shredded mozzarella cheese.
• Carefully fold the pointed ends of the crescent rolls over to the center of the ring and tuck them underneath the dough to secure and seal it.
• Brush the top of the rolls with 1 tablespoon melted salted butter, then sprinkle ½ teaspoon Italian seasoning and 2 teaspoons grated Parmesan cheese evenly over the top.
• Bake for 18-20 minutes, until a deep golden brown color. Let the pizza ring cool for 5-10 minutes before slicing and serving it with extra pizza sauce for dipping.

Notes

Make Ahead, Storage, and Reheating Instructions

• Make Ahead: Crescent rolls bake best fresh, so assemble just before serving. You can prep cheese and fillings up to 24 hours ahead.
• Storing: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: Warm slices in the microwave (20–30 seconds) or air fryer at 350ºF (3–5 minutes).
• Freezing: Freeze baked pizza ring up to 3 months. Reheat slices in the microwave (30–60 seconds) or air fryer at 370ºF (3–5 minutes).

Nutrition

Calories: 349kcal | Carbohydrates: 25g | Protein: 11g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 935mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg

More Fun Pizza Recipes

If you loved this fun pizza ring twist on the typical pizza, you will love these other fun pizza ideas!

Dinner

Cheesy Pizza Casserole

1 hour 15 minutes

Dinner

Pizza Pinwheels

30 minutes

Dinner

Bubble Pizza

35 minutes

Appetizers

Pizza Monkey Bread

50 minutes

Meet your new wing obsession: Crack Wings. Salty, tangy, peppery, with a touch of sweetness. I’ve never seen a wing with a powder dusting so full of flavor! They are addictive because of the salty and sweet combo with that hint of heat.

Ingredients for Crack Wings

• Chicken Wings: I recommend buying wings that are already separated into flats and drumettes.

• Crack Seasoning: You can buy chicken crack seasoning on Amazon instead of making it yourself!

How to Make Crack Wings

Frying might sound tricky, but it’s actually simple, and these wings are totally worth the little extra effort. I’ve also included baking and air-frying instructions if you don’t want to fry them.

1. Season & Marinate: Pat wings very dry, then add them to a large bowl with lemon pepper, garlic powder, onion powder, salt, smoked paprika, black pepper, and beaten eggs. Toss to coat, then cover, and marinate 1–24 hours.
2. Heat Oil and Mix Breading: Fill a deep fryer or heavy pot with vegetable or canola oil and heat to 325–375ºF. In a medium bowl, combine flour, cornstarch, lemon pepper, garlic powder, onion powder, and ranch seasoning.
3. Bread Chicken: Remove wings from marinade, then dredge them in the flour mixture, and coat well.
4. Fry: Fry wings in batches for about 12 minutes, until golden and 165ºF inside. Transfer to a paper towel–lined sheet.
5. Make Crack Seasoning: In a bullet blender, blend powdered sugar, lemon pepper, and ranch seasoning until fine and white.
6. Sprinkle and Serve: Then, sprinkle the powder generously over hot crack wings and serve immediately with hot sauce.

Print

Crack Wings

Crispy, golden fried chicken wings topped with a salty, tangy, peppery, “crack” seasoning. They are addictively crunchy and full of flavor!

Course Appetizer, Dinner, entree, lunch, Main Course, main dish

Cuisine American, Southern

Keyword Atlanta Crack chicken, bando crack chicken wings, chicken crack seasoning, crack chicken seasoning, crack chicken seasoning recipe, crack chicken wings, crack chicken wings recipe, crack wings, crack wings recipe, Lansing Crack Chicken, tiktok crack chicken

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

marinating time 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 6 servings

Calories 478kcal

Author Alyssa Rivers

Equipment

• 1 deep fryer or large, heavy-bottomed dutch oven
• 1 Blender or bullet blender

Ingredients

• 1 ½-2 quarts vegetable or canola oil for frying
• 3-4 pounds party chicken wings
• 1 tablespoon lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 ½ teaspoons salt
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 2 large beaten eggs

Breading

• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ranch seasoning

Chicken Crack Seasoning

• ⅔ cup powdered sugar
• 3 tablespoons lemon pepper seasoning
• 3 tablespoons ranch seasoning

Instructions

• Pat 3-4 pounds party chicken wings very dry with paper towels, then add them to a large bowl.
• Add 1 tablespoon lemon pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 ½ teaspoons salt, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, and 2 large beaten eggs to the wings and toss until all the wings are evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
• After the chicken has marinated, add 1 ½-2 quarts vegetable or canola oil to a deep fryer or large, deep, heavy-bottomed dutch oven and heat over medium-high heat until it is between 325 and 375 degrees Fahrenehit.
• Meanwhile, add 1 cup all-purpose flour, ½ cup cornstarch, 2 teaspoons lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder,and 1 teaspoon ranch seasoning to a medium bowl. Mix to combine.
• Once the chicken is done marinating and the oil is up to the correct temperature, remove the chicken from the bowl and add it to the flour mixture, coating each one fully in the breading.
• Carefully add the chicken wings in batches to the oil and cook for 12 minutes or so, until the breading is golden and the chicken reaches the internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a paper towel-lined baking sheet and sprinkle with salt and pepper to taste.
• While the chicken fries, make the chicken crack seasoning by adding ⅔ cup powdered sugar, 3 tablespoons lemon pepper seasoning, and 3 tablespoons ranch seasoning to a blender (a bullet blender works best) and blend for 5-10 seconds, until it forms a white powdered seasoning.
• Sprinkle the chicken crack seasoning liberally over the fried wings and serve immediately with hot sauce on the side.

Notes

Storage, Reheating, & Make Ahead Instructions

• Storage: Keep leftover wings in an airtight container in the fridge for up to 5 days.
• Reheat: Bake at 375ºF for 10–15 minutes, or air fry at 375ºF for 6–8 minutes, flipping halfway, until crispy again.
• Make Ahead: Season wings up to 24 hours in advance. Cover tightly and refrigerate until ready to cook, then proceed with step 2.

Nutrition

Calories: 478kcal | Carbohydrates: 41g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1336mg | Potassium: 336mg | Fiber: 2g | Sugar: 6g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

More Chicken Wing Recipes

Wings are one of my top snacks. They just hit the spot! We love these on game day, or even for a fun dinner. Here are some of my go-to wing recipes!

Dinner

Crispy Air Fryer Chicken Wings

21 minutes

Appetizers

Lemon Pepper Chicken Wings

55 minutes

Appetizers

Slow Cooker Honey Garlic Glazed Wings

6 hours 10 minutes

Appetizers

Thai Glazed Chicken Wings

55 minutes

Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

Fried Pickle Dip Ingredients

• Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
• Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
• Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.

How to Make Fried Pickle Dip

You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!

1. Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown. 
2. Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill. 
3. Mix: Using an electric hand mixer, mix until well-combined.
4. Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!

Print

Fried Pickle Dip

Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.

Course Appetizer

Cuisine American

Keyword fried pickle dip recipe, pickle dip

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Calories 336kcal

Author Alyssa Rivers

Ingredients

• ½ cup Panko bread crumbs
• 1 tablespoon unsalted butter
• 1 ½ cups sour cream
• 4 ounces softened cream cheese
• 1 (1-ounce) packet Ranch seasoning
• 1 ½ cups chopped dill pickles
• 2 tablespoons dill pickle juice
• 1 teaspoon garlic powder
• 1 tablespoon minced fresh dill

Instructions

• In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
• In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
• Using an electric hand mixer, mix until well-combined.
• Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!

Notes

Storing Leftovers

• Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
• Freezer: Not recommended. The cream cheese changes texture once thawed.

Nutrition

Calories: 336kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 757mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg

More Pickle-Inspired Recipes

If you guys liked this fried pickle dip, you need to check out my other pickle recipes!

Side Dishes

Refrigerator Pickles

1 day 10 minutes

Dressings, Sauces, and Dips

Dill Pickle Dip

10 minutes

Appetizers

Air Fryer Fried Pickles

15 minutes

Appetizers

Bacon Wrapped Pickles

25 minutes